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Sariva is known as Indian Sarsaparilla (Hemidesmus indicus).
Rasa (taste) – Madhura (sweet), Tikta (bitter)
Guna (qualities) – Guru (heavy), Snigdha (oily, unctuous)
Vipaka- Madhura – undergoes sweet taste conversion after digestion.
Veerya – Sheeta – coolant.
Part used– root
Effect on Tridosha – Tridosahara. It balances all the three Doshas.
1.Kushtahara – useful in skin diseases
2.Kanduhara – useful in itching, pruritis
3.Jvarahara – useful in fever
4.Mehanashana – Useful in diabetes, urinary tract disorders
5.Durgandha nashana – relieves bad odor
6.Shukrala – improves sperm quality and quantity
7.Atisarahara – useful in diarrhoea, dysentery
8.Amahara – relieves Ama
9.Vishapaha – anti toxic
10.Agnisada – useful in low digestion strength
11.Shvasa, Kasahara – useful in respiratory conditions, cough, cold, asthma
12.Pradaranut – useful in menorrhagia.
13.The black variety of Sariva is similar in action. Its uses are –
14.Sangrahi – absorbing, useful in diarrhoea
15.Shishira – coolant
16.Kaphavatajit – balances Kapha and Vata
17.Trushna – useful in excessive thirst
18.Aruchi – useful in anorexia
19.Raktapittahara – useful in bleeding disorders such as nasal bleeding, menorrhagia etc.
1-3grms in churna form or can be made to decoction form or paste form according to physician.
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