SUKTA – (WINE PREPARED FROM TUBERS) :- Sukta (wine prepared from roots and tubers) increases the moisture of blood, Pitta and Kapha, expels Vata in downward directions, very hot in potency, is penetrating, causes dryness, sour, good to the heart, increases taste (appetite), is Sara – promotes bowel movements (laxative), enhances hunger, is cold to touch, useful in anaemia, diseases of the eye and worms.
Sukta prepared by using jaggery, sugarcane, honey and grapes are easy to digest in their successive order. ASAVA (FERMENTED INFUSION) :- Asava prepared by using tubers, roots, fruits etc, is similar to shukta
कन्दमूलफलाद्यं च तद्वद्विद्यात्तदासुतम्| शाण्डाकी चासुतं चान्यत्कालाम्लं रोचनं लघु ॥७८॥
Asava prepared by using Sandaki (balls of fried paddy mixed with spices, dried in sun and then deep fried in oil) and by other material (such as oil-cakes etc) which have turned sour by lapse of time are appetizers and easy to digest.
DHANYAMLA (PREPARED RICE AND SUCH OTHER GRAINS) :- Dhanyamla (liquor prepared by fermenting the water in which rice and such other grains, pulses etc. have been slightly cooked or merely washed) is purgative, penetrating, hot in potency, aggravates Pitta, cold to touch, relieves fatigue and exhaustion,
increases appetite and hunger, useful in pain of the urinary bladder, ideal for use as Asthapana (decoction enema), good to the heart, easy to digest, balances Vata and Kapha