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AVP Punarnavasavam

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AVP Punarnavasavam

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Punarnavasavam is a self generated alcoholic preparation in liquid form.

Its usage:

  1. Shotha – oedema, swelling, inflammatory conditions.
  2. Udara – ascites,
  3. Pleeha – splenomegaly
  4. Amlapitta – gastritis, hyperacidity
  5. Yakrut – liver disorders
  6. Gulma – abdominal tumor, distension
  7. Jvara – fever
  8. Kruchra sadhya roga – chronic, difficult-to-treat disorders.

Dosage:

12 – 24 ml. one or two times a day, usually advised after food.with equal quantity of warm water. as directed by the physician preferably.

Punarnavasavam ingredients:

Shunti – Ginger – Zingiber officinalis – Rhizome – 16 g

Pippali – Long pepper – Piper longum – Fruit – 16 g

Maricha – Pepper – Piper nigrum  -Fruit – 16 g

Haritaki – Terminalia chebula – Fruit rind – 16 g

Darvi – Berberis aristata – Stem – 16 g

Vibhitaki – Terminalia bellirica – Fruit rind – 16 g

Amla – Emblica officinalis – Fruit – 16 g

Gokshura –  Tribulus terrestris – Root / whole plant – 16 g

Kantakari –  Solanum xanthocarpum – Root / whole plant – 16 g

Brihati –  Solanum indicum – Root / whole plant – 16 g

Vasaka – Adhatoda vasica – Root – 16 g

Erandamoola Castor root – Ricinus communis – 16 g

katuki – Picrorrhiza kurroa – Root – 16 g

Punarnava – Boerhaavia diffusa – Root – 16 g

Gajapippali  Scindapsus officinalis – Fruit – 16 g

Pichumarda – Neem – Azadirachta indica – Stem bark – 16 g

Guduchi – Giloya – Tinospora cordifolia – Stem – 16 g

Patola – Trichosanthes dioica – leaf – 16 g

Shushka Mulaka – Dry Radish –  Raphanus sativus – root – 16 g

Duralabha – Fagonia cretica – Root – 16 g

Dhataki –  Woodfordia fruticosa – Flower – 256 g

Sita – sugar – 1.6 kg        

Draksha – Dry grapes – Vitis vinifera – Fruit – 320 g

Madhu – Honey – 800 g

water – 8.19 liters

Method of manufacturing:

The herbs in the list till Sita (sugar) are made into coarse powder. sugar is dissolved in water and filtered. To the sugar solution, the rest of the ingredients are added in a clean container. It is sealed and kept for a month for fermentation. Filtered.

Reference: Bhaishajya Ratnavali.


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