Sharkarasava – A Classical Ayurvedic Formulation for Digestive Health

INTRODUCTION

Sharkarasava is a renowned classical Ayurvedic formulation categorized under Arishta Kalpana (Fermented Ayurvedic Tonics). It combines a carefully selected blend of herbs, natural sugars, and fermentation to produce a therapeutic preparation that balances the doshas and enhances metabolic functions. Each ingredient in Sharkarasava is chosen for its specific properties- ranging from digestive stimulation, bowel regulation, and anti-inflammatory effects to rejuvenation and cardiovascular support. The natural fermentation process not only enhances the bioavailability of the active constituents but also improves the tonic’s potency.  Sharkarasava offers a holistic approach to maintaining digestive health , strengthening the body’s systems, and supporting overall well-being.

INGREDIENTS (Parts used and Quantity)

1. Duralabha (Fagonia cretica)- Plant- 768 g
2. Chitrak (Plumbago zeylanica)- Root- 96 g
3. Vrish/Vasa (Adhatoda vasica)- Root- 96 g
4. Pathya/Haritaki (Terminalia chebula)- Pericarp- 96 g
5. Amalaki (Emblica officinalis)- Pericarp- 96 g
6. Patha (Cissampelos pareira)- Root- 96 g
7. Nagar (Zingiber officinale)- Rhizome- 96 g
8. Kwatharth Jal (Water for decoction)- 12.288 litres
9. Sharkara (Sugar)- 4.8 Kg
10. Pippali (Piper longum)- Fruit- Q.S.
11. Chavya (Piper retrofractum)- Stem- Q.S.
12. Priyangu (Callicarpa macrophylla)- Inflorescence- Q.S.
13. Madhu- Honey- Q.S.
14. Sarpi/Goghrit- Cow’s ghee- Q.S.

DESCRIPTION OF INGREDIENTS

1. Duralabha (Fagonia cretica)- In English, it is known as ‘Virgin’s mantle’ because of the traditional belief that the plant protects chastity and purity, symbolically comparable to a “mantle” (cloak or covering) associated with a virgin or holy maiden. It is called ‘Dhanvayasa’ in Sanskrit, it is Madhura (Sweet), Katu (Pungent), Tikta (Bitter) and Kashaya (Astringent) in taste. Its potency is Ushna (Hot) and it is known to balance both Pitta and Kapha doshas in our body. Its main phytoconstituents are Sapogenin, Diterpenes, Oleanolic acid etc. It is Raktastambhak (Hemostatic) and also acts as a mild laxative, helping in reducing strain on rectal veins.
2. Chitrak (Plumbago zeylanica)- It is called ‘Leadwort’ in English, and ‘Cheeta’ in Hindi. This herb is Katu (Pungent) in taste, Ushna (Hot) in potency, and it pacifies Vata and Pitta doshas. It is also called ‘Agni’, so it increases Pitta dosha. Its main active components are Plumbagin, Chitranone, Zeylanone etc. According to Ayurveda, it is Arshoghan (Relieves Piles), particularly, the non-bleeding ones. It is Deepak-Pachak (Appetizer) by the virtue of its Ushna (Hot) potency, therefore, it repairs the weak Jatharagni (Digestive fire), which is the primary cause of many gut-related problems.
3. Vrish/Vasa (Adhatoda vasica)- This herb is Tikta (Bitter) & Kashaya (Astringent) in taste, Sheeta (Cold) in potency and pacifies Pitta & Kapha doshas. Its main phytoconstituents include Vasicine, Adhatodic acid etc. Due to its astringent action, it helps in reducing bleeding  and shrinking swollen tissues. Its wound healing effect makes it useful in repairing fissures and swollen mucosa. It also helps in regulating bowel movements and promotes better absorption of food as well.
4. Pathya/Haritaki (Terminalia chebula)- It is one of the best herbs to keep our digestive system happy and balanced. It contains all five tastes, except Lavana (Salty) taste, but the predominant taste is Kashaya (Astringent). It is of Ushna (Hot) potency and pacifies all three doshas (Vata, Pitta and Kapha). Its main phytoconstituents are Chebulagic acid, Chebulinic acid, Ellagic acid etc.  It helps in easing the bowel movements as it is the best Vataanulomak (Promoting downward movement of Vata). It supports a healthier gut microbiome and gently stimulates the intestinal muscles, helping move stool smoothly through the colon without causing harsh cramping.
5. Amalaki (Emblica officinalis)- It is called Indian Gooseberry in English. It can be considered a superfood due to its numerous health benefits. It contains all five tastes, except Lavana (Salty), with the predominant one being Amla (Sour) taste. It is Tridoshahar (Vata, Pitta, Kapha). It is a very rich source of Vitamin C, and it also contains active compounds like Gallic acid, Chebulagic acid etc. It enhances the secretion of digestive juices, improving breakdown of food and also adds bulk to stool, regulating bowel movements. It also enhances iron absorption, provides anti-oxidants, helping in red blood cell formation.
6. Patha (Cissampelos pareira)- It is Tikta (Bitter) in taste, Ushna (Hot) in potency, and balances all three doshas (Vata, Pitta, Kapha). It contains active constituents like Cissamine, Pareirine, Quercitol etc. that reduces oxidative stress in cardiac tissues and also helps in lowering the plaque formation in blood vessels. It is also useful in urinary disorders as it has mild diuretic action as well. It relaxes smooth muscles in the urinary tract and reduces painful spasms during urination, making urination easier.
7. Nagar (Zingiber officinale)- It is called ‘Vishwabheshaj’ in Ayurveda, due to its many health benefits. It is Katu (Pungent) in taste, Ushna (Hot) in potency and it balances Vata & Kapha doshas. Its main chemical constituents are Zingiberene, Zingiberol, Gingerols etc. Due to its Ushna (Hot) potency, it is an excellent Deepak-Pachak (Appetizer) and it removes Ama (Metabolic endotoxins) from the body. Moreover, it also inhibits platelet aggregation, keeping blood clot formation away, preventing many heart risks. It is also known to  reduce LDL cholesterol and triglycerides, improving heart health.
8. Kwatharth Jal (Water for decoction)- Water (Jal) serves as a primary solvent, efficiently drawing out the active compounds from herbs to maximize their therapeutic effects. It creates an optimal environment for microbial fermentation, allowing sugars to transform into alcohol, which can improve the bioavailability of these compounds. With its Snigdha (Unctuous), Shita (Cooling), and Drava (Fluid) properties, along with a Madhura (Sweet) taste, water nourishes the tissues (Brimhana), helps maintain the balance of Vata and Pitta doshas, and supports essential metabolic processes.
9. Sharkara (Sugar)- It is Madhura (Sweet), Kashaya (Astringent) in taste, Sheeta (Cold) in potency and balances Vata & Pitta doshas in the body. It is also considered Rasayana (Rejuvenator) in Ayurveda and is also useful in dysuria because of its Mutral (Diuretic) action. In Arishtas (Fermented Ayurvedic Tonics), it provides sucrose, which is converted by natural yeasts into ethanol and carbon dioxide, helping in natural fermentation. It also helps in improving the bioavailability of the active ingredients.
10. Pippali (Piper longum)- It is called ‘Long Pepper’ in English and is Katu (Pungent) in taste. It is Anushnasheeta (neither hot, nor cold) in potency and it pacifies Vata and Kapha doshas. Its main active constituents are Piperine, Piplartine, Piplasterol etc. Due to its Madhura Vipaka (Post-digestive effect), it acts as a mild diuretic and also as a rejuvenator. It enhances digestive fire, improving digestion and assimilation of the nutrients.
11. Chavya (Piper retrofractum)- It is called ‘Java Long Pepper’ in English. This herb is Katu (Pungent) in taste, Ushna (Hot) in potency and pacifies Vata & Kapha doshas, slightly increasing the Pitta dosha. It possesses active constituents like Piperine, Piplartine, B-Sitosterol etc. It improves appetite, digestive enzyme activity, and reduces constipation. It reduces inflammation in the gut and oxidative stress.
12. Priyangu (Callicarpa macrophylla)- It is called ‘Beautyberry’ in English and is Madhura (Sweet), Tikta (Bitter) & Kashaya (Astringent) in taste. It is of Sheeta (Cold) potency and balances all three doshas (Vata, Pitta, Kapha). Its main active constituents are Calliterpenone, Crategolic acid, B-Sitosterol etc. According to Ayurveda, it is Vatanulomak (Promotes downward flow of Vata) and Deepak (Enhances digestive fire), supporting digestion and regular bowel movements. Its flowers provide fermentable sugars and secondary metabolites that stimulate natural fermentation in Arishta Kalpana (Fermented Ayurvedic Tonics).
13. Madhu (Honey)- Madhu (Honey) is Madhura (Sweet) and Kashaya (Astringent) in taste, Ushna (Hot) in potency and balances Pitta & Kapha doshas. It improves taste, viscosity, and solubility of the preparation. It is also considered to be Ojas-promoting (enhances Vital nectar of life) in Ayurveda, so its use in Arishta Kalpana (Fermented Ayurvedic Tonics) not only helps in fermentation, but it also acts as a rejuvenative.
14. Sarpi/Goghrit (Cow’s ghee)- It is a traditional and cultural treasure with deep roots in Indian life and health. It is considered Yogvahi (Bio-enhancer/Carrier), Rasayan (Rejuvenator), and Ojasvardhak (enhances Vital nectar of life) in Ayurveda. It improves Agni (Digestive fire), coats the intestinal walls, making stool passage smoother, which helps prevent and relieve constipation caused by sluggish digestion.

METHOD OF PREPARATION

Take the coarse powder of herbs numbered 1 to 7 in the prescribed quantities, add 12.288 litres of water, and boil the mixture on a mild flame until the volume reduces to 3.072 litres, then strain through a muslin cloth. Dissolve 4.8 kg of Sharkara (Sugar) in the warm decoction, mix thoroughly, and allow it to cool to lukewarm temperature. Add powdered or crushed herbs numbered 10 to 12, and transfer the mixture to a clean, wide-mouthed vessel. Cover with a cloth and keep it undisturbed in a warm, shaded place. After fermentation, add Madhu (Honey) and Sarpi/Goghrita (Cow’s ghee) and mix gently. Filter the solution through a muslin cloth to remove coarse particles and transfer it to sterile, airtight bottles, for future use.

FERMENTATION DURATION

INDICATIONS

1. Arsha (Piles)
2. Grahani (Malabsorption syndrome)
3. Udavarta (Upward movement of Vata dosha)
4. Arochak (Tastelessness/Diminished interest in eating)
5. Mutrakricha (Dysuria)
6. Vibandha (Constipation)
7. Hridroga (Heart disease)
8. Pandu Roga (Anaemia)

DOSAGE: 12-24 ml, twice a day.

CONTRAINDICATIONS

1. Pregnant women and breastfeeding mothers.
2. Diabetic patients.
3. Gastric or duodenal ulcers.
4. People with known allergy to fermented products.

CONCLUSION

Sharkarasava is a classical Ayurvedic formulation that exemplifies the synergy of carefully selected herbs, natural sugars, and fermentation to create a potent therapeutic tonic. The preparation harnesses both herbal efficacy and the bioavailability benefits of fermentation making it suitable for managing a variety of conditions such as piles, constipation, malabsorption, dysuria, anemia, and heart-related disorders. While its holistic benefits are substantial, caution is advised in individuals with diabetes, ulcers, pregnancy, or sensitivity to fermented products. Overall, Sharkarasava represents a harmonious blend of traditional wisdom and practical health benefits, offering a natural, multifaceted approach to supporting digestion, metabolism, and overall well-being.