Punarnavasavam

Punarnavasavam  is an Ayurvedic  medicine in liquid form used in  edema, gastritis,  fiver, liver diseases etc… it is also known as punarnavadyasavam.

  
Punarnavasavam dose: 12 – 24 ml. one or two times a day, usually advised after food.
If needed, it can be mixed with equal quantity of water.

Indications of Punarnavasavam:

  • Shotha – oedema, swelling, inflammatory conditions.
  • Udara – ascites,
  • Pleeha – splenomegaly
  • Amlapitta – gastritis, hyperacidity
  • Yakrut – liver disorders
  • Gulma – round and hard abdominal mass,
  • Jvara – fever
  • Kruchra sadhya roga – chronic, difficult-to-treat disorders.

Punarnavasavam ingredients: 

  1. Shunti – Ginger – Zingiber officinalis – Rhizome – 16 g
  2. Pippali – Long pepper – Piper longum – Fruit – 16 g
  3. Maricha – Pepper – Piper nigrum  -Fruit – 16 g
  4. Haritaki – Terminalia chebula – Fruit rind – 16 g
  5. Darvi – Berberis aristata – Stem – 16 g
  6. Vibhitaki – Terminalia bellirica – Fruit rind – 16 g
  7. Amla– Emblica officinalis – Fruit – 16 g
  8. Gokshura –  Tribulus terrestris – Root / whole plant – 16 g
  9. Kantakari –  Solanum xanthocarpum – Root / whole plant – 16 g
  10. Brihati –  Solanum indicum – Root / whole plant – 16 g
  11. Vasaka – Adhatoda vasica – Root – 16 g
  12. Erandamoola Castor root – Ricinus communis – 16 g
  13. katuki – Picrorrhiza kurroa – Root – 16 g
  14. Punarnava – Boerhaavia diffusa – Root – 16 g
  15. Gajapippali  Scindapsus officinalis – Fruit – 16 g
  16. Pichumarda – Neem – Azadirachta indica – Stem bark – 16 g
  17. Guduchi – Giloya – Tinospora cordifolia – Stem – 16 g
  18. Patola – Trichosanthes dioica – leaf – 16 g
  19. Shushka Mulaka – Dry Radish –  Raphanus sativus – root – 16 g
  20. Duralabha – Fagonia cretica – Root – 16 g
  21. Dhataki –  Woodfordia fruticosa – Flower – 256 g
  22. Sita – sugar – 1.6 kg
  23. Draksha – Dry grapes– Vitis vinifera – Fruit – 320 g
  24. Madhu – Honey– 800 g
  25. Water – 8.19 liters

Method of manufacturing:
The herbs in the list up to  Sugar are made into coarse powder.

Sugar is dissolved in water and filtered. It is taken in a clean container.

To this sugar solution, the rest of the ingredients are added and sealed.

Duration for fermentation – one month

Reference: Bhaishajya Ratnavali, Shotha rogadhikara, 197-201

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