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SNA Ayaskriti

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SNA Ayaskriti

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Ayaskriti is a liquid self-generated alcoholic formulation, that contains iron ‘ayas’ as one of the main ingredients.

Its usage:

In treating, the following conditions:

1.Meha – chronic urinary tract disorders, diabetes

2.Arsha – hemorrhoids

3.Shwitra – leukoderma

4.Kushta – skin disorders

5.Aruchi – anorexia,

6.Krumi – Intestinal worms

7.Pandu – anemia

8.Grahani – malabsorption disorder, IBS

9.Sthulata – obesity.

                         

Dosage:

12-24ml, with equal quantity of warm water after food, once or twice according to the condition and ayurveda physician.

Ayaskriti Ingredients:

Asana (Pterocarpus marsupium) – Heart wood – 960 g

Tinisha (Lagerstroemia speciosa) – Heart wood – 960 g

Bhurja (Betula utilis) – Stem bark – 960 g

Arjuna (Terminalia arjuna) – Stem bark – 960 g

Prakirya – Latakaranja (Caesalpinia crista) – seed – 960 g

Khadira (Acacia catechu) – Heart wood – 960 g

Shvetakhadira – Kadara – Heart wood – 960 g

Bhandi – Shirisha ( Albizia lebbeck) – Stem bark – 960 g

Shimshapa (Dalbergia sissoo) – Heart wood – 960 g

Meshashrungi (Prosopis specigera) – Leaf – 960 g

Peeta chandana, Rakta chandana (Pterocarpus santalinus) – Heart wood– 960 g

Shweta chandana (Santalum album) – Heart wood – 960 g

Tala (Borassus flabellifera) – Flower – 960 g

Palasha (Butea monosperma) – Seed – 960 g

Jongaka – Agaru ( Aquilaria agallocha) – Heart wood – 960 g

Shaka – Heart wood – 960 g

Shaala (Shorea robusta) – Heart wood – 960 g

Kramuka (Arecanut) – Seed – 960 g

Dhava (Anogeissus latifolia) – Stem bark- 960 g

Kalinga – Indrayava (Holarrhena antidysenterica) – seed – 960 g

Chagakarna – Ajakarna (Acacia leucophloea) – Heart wood – 960 g

Ashwakarna (Acacia leucophloea) – Heart wood – 960 g

Water for decoction – 98.304 liters

Boiled and reduced to 24.576 liters

Guda – Jaggery – 9.6 kg

Kshaudra – Honey – 1.536 kg

Vatsaka – Kutaja – Holarrhena antidysenterica – Stem bark – 48 g

Murva (Marsdenia tenacissima) – Root – 48 g

Bharngi (Clerodendron serratum) – Root – 48 g

Katuka (Picrorrhiza kurroa) – Rhizome – 48 g

Black pepper – Fruit – 48 g

Ghunapriya – Ativisha (Aconitum heterophylum) – Root – 48 g

Gandira – Coleus Forskohlii – 48 g

Snuhi (Euphorbia neriifolia) –

Ela – Cardamom – 48 g

Patha (Cyclea peltata) – Root – 48 g

Jeera – Cumin (Cuminum cyminum) – Fruit – 48 g

Katvanga (Orchis mascula) – Stem bark – 48 g

Ajamoda – Ajowan – Fruit – 48 g

Siddharta Mustard – – 48 g

Vacha (Acorus calamus) – Rhizome – 48 g

Hingu – Asa foetida – 48 g

Vidanga (Embelia ribes) – Fruit – 48 g

Long pepper and long pepper root

Pashugandha – Ajagandha – Cleome gynandra / viscosa Linn. / Gynandropsis gynandra  Root – 48 g

chavya (Piper retrofractum) – Stem – 48 g

Chitraka (Plumbago zeylanica) – Root – 48 g

Shunti – Ginger – Rhizome – 48 g

Teekshna Loha Patra – Iron leaf – 768 g

Pippali Churna – Long pepper fruit powder – quantity sufficient

Kshaudra – honey – quantity sufficient

Ghrita – Ghee – quantity sufficient

Laksha – Laccifer lacca – resin – quantity sufficient.

Method of manufacturing:

Decoction of Asanadi Gana (first set of herbs) is prepared. Filtered. Jaggery is added to the decoction, Filtered. Honey is added.

Kalka (paste) made of Vatsakadi gana (group of herbs) is prepared, added to the decoction and poured into a pot that is previously smeared with ghee, honey and long pepper powder. The pot is given an outside coating with Laksha. It is placed in a heap of barley.

Thin sheets of Iron is are heated to red hot by using Khadira (Acacia catechu) as fuel and dipped into the decoction. This process is repeated several times till the iron is powdered completely and gets mixed with the decoction. The mouth of the pot is sealed air tight till the fermentation completes. After fermentation is completed, the contents are filtered to get Ayaskriti.

Reference:Ashtanga hrudaya


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