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AVP Mustharishtam

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AVP Mustharishtam

AVP Mustharishtam

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450 ml    96 (Stock) |  Wishlist

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Description:Mustharishtam is a very effective Ayurvedic medicine. It is a liquid product. Bitter sweet in taste. Mustarishta is used to treat digestive complaints like diarrhoea, indigestion, etc. It is also known by the terms – Mustakarishta, Mustarishta, Mustarishtam, Mustakadyarishta.

Mustarishtam uses:

  • It is used in the treatment of digestive disorders. 
  • It helps to improve digestion power. 
  • Relieves bloating, diarrhoea, gastro-enteritis.

Traditional uses:

  • Ajirna – indigestion
  • Aruchi- anorexia
  • Agnimandya – low digestion strength
  • Visuchi – gastro-entereitis, vomiting with diarrhea
  • Grahani – Malabsorption syndrome, Irritable Bowel Syndrome. 

Though it is indicated, people with IBS should be given Mustarisht in a testing low dose for initial few days to test if their stomach can tolerate a few spices that are used in this medicine. Only after testing, it is good to administer the medicine in full specified dose.

Doctors also prescribe this for the treatment of

  • Vomiting and anorexia in children – for this, 5 ml, mixed with 10 ml water is advised once or twice a day after food for a month time.
  • Diarrhea, dysentery and Irritable bowel syndrome associated with antibiotic usage.

Mustarishta side effects: Over dosage may cause gastritis. However, it is better to use this under medical supervision.

Mustarishta dose: 12 – 24 ml – one or two times a day after food, or as directed by Ayurvedic doctor.

Mustarishta ingredients: 
Musta – Cyperus rotundus – 9.6 kg
Coarse powder of Musta is added to 49.15 liters of water, boiled and reduced to 12.288 liters. Filtered. This Kashayam is added with
Jaggery – 14.4 kg
Dhataki – Woodfordia fruticosa – 768 g
Yamani – Trachyspermum ammi – 96 g
Ginger – 96 g
Pepper – 96 g
Clove – 96 g
Fenugreek seeds – 96 g
Chitraka – Plumbago zeylanica – 96 g
White Caraway seeds – 96 g

The vessel containing this herbal liquid mix is kept closed for a period of one month. The sugar in jaggery undergoes fermentation in a period of one month. After a month, the contents are filtered and stored in air tight containers.