Saraswatharishtam

Saraswatarishtam is an Ayurvedic liquid medicine used as a rasayana.

It is one of the best medhya rasayana for children.

Reference: Bhaishaja Ratnavali, Rasayana – 178-191

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

Saraswatarishta benefits: Saraswatarishta is a rasayana so that it has got anti aging properties. Good for all age groups and improves immunity and strength.
It is a good memory enhancer. Classical indications of Sarasvatharishtam. This medicine has been specially formulated by Lord Dhanvantari  for the benefits of students.
It improves –

• Ayu – life expectancy
• Veerya – potency, sexual capacity
• Smruti – memory
• Medha – intelligence
• Bala – immunity, strength
• Kanti – skin complexion and shine
• Deepana – improves Digestion power
• Vak vishuddhikara – it improves pronunciation, it helps to relieve all pronunciation mistakes
• Hrudya – acts as cardiac tonic, good for heart
• Rasayanavara – one of the best among all medicines of rejuvenation. Very useful in children, youngsters and old people, men and women.
• Param Ojaskara – improves Ojas. (source of immunity)
  Relieves voice hoarseness, speech problems improves voice.
• Rajodosha hara – useful to detoxify uterus and related organs, hence useful in female infertility.
• Shukradoshahara – cleanses and detoxifies semen. Hence useful in male infertility.
• Sarvadoshahara – pacifies all the three Doshas. Ideal for one who read and sing for long periods of time
  Good for people having depleted memory, strength and immunity.

Saraswatarishta ingredients: 

1. Brahmi (Bacopa monnieri) – whole plant – 960 g
2. Shatavari – Asparagus
3. racemosus – Root – 240 g
4. Vidari (Pueraria tuberosa) – Tuber – 240 g
5. Abhaya – Haritaki (Terminalia chebula) – Fruit rind – 240 g
6. Usheera (Vetiveria zizanioides) -Root – 240 g
7. Shunti – Ginger – Zingiber officinalis – Rhizome – 240 g
8. Mishi – foeniculum vulgare – Fruit – 240 g
9. Water for Kashaya – 12.288 liters, Boiled and reduced to – 3.072 liters
10. Makshika – Honey – 480 g
11. Sita – sugar candy – 1.2 kg
12. Prakshepa – 
    Dhataki – Woodfordia fruticosa – Flower – 240 g
13. Renuka – Vitex Negundo – Seed – 12 g
14. Kana – Long pepper – Piper longum – Fruit – 12 g
15. Trivrit – Operculina turpethum – Root – 12 g
16. Devapushpa – Clove – Syzigium aromaticum – Flower bud – 12 g
17. Vacha – Acorus calamus – Rhizome – 12 g
18. Kushta – Saussurea lappa – Root – 12 g
19. Vajigandha – Ashwagandha – Withania somnifera – Root – 12 g
20. Vibhitaki – Terminalia bellerica – Fruit rind – 12 g
21. Amruta – Guduchi – Giloya – Tinospora cordifolia – Stem – 12 g
22. Ela – Cardamom  -Elettaria cardamomum – 12 g
23. Vidanga – Embelia ribes – Fruit – 12 g
24. Twak – Cinnamon – 12 g
25. Gold leaf – 12 g

Method of manufacturing:
Kashaya is made out of the first set of herbs. The decoction (kashaya) is filtered to a golden or mud vessel. It is added with the rest of the ingredients. It is added with a thin gold leaf of 12 grams.

The contents are kept sealed for a month time. After observing proper taste, (completion of fermentation) and after confirming that the gold leaf has disintegrated in the liquid, the contents are filtered and stored in a vessel, smeared with ghee.