Charak Samhita

siva.sh/caraka-samhita/sutra-sthana/25/46

मात्राकालक्रियाभूमिदेहदोषगुणान्तरम् | प्राप्य तत्तद्धि दृश्यन्ते ते ते भावास्तथा तथा ||४६||

sanskrit

This is, however, not a cardinal rule, and food articles and drugs do have a variety of effects depending on the dosage, time, mode of preparation, geographical location, the body constitution of the patient, and dosha.

english translation

mAtrAkAlakriyAbhUmidehadoSaguNAntaram | prApya tattaddhi dRzyante te te bhAvAstathA tathA ||46||

hk transliteration

siva.sh/caraka-samhita/sutra-sthana/25/47

तस्मात् स्वभावो निर्दिष्टस्तथा मात्रादिराश्रयः| तदपेक्ष्योभयं कर्म प्रयोज्यं सिद्धिमिच्छता ||४७||

sanskrit

Hence, the physician who desires success in treatment shall consider effects of the natural properties of drugs and dietary articles, as well as the usage patterns associated with such articles.

english translation

tasmAt svabhAvo nirdiSTastathA mAtrAdirAzrayaH| tadapekSyobhayaM karma prayojyaM siddhimicchatA ||47||

hk transliteration

siva.sh/caraka-samhita/sutra-sthana/25/48

तदात्रेयस्य भगवतो वचनमनुनिशम्य पुनरपि भगवन्तमात्रेयमग्निवेश उवाच- यथोद्देशमभिनिर्दिष्टः केवलोऽयमर्थो भगवता श्रुतश्चास्माभिः| आसवद्रव्याणामिदानीमनपवादं लक्षणमनतिसङ्क्षेपेणोपदिश्यमानं शुश्रूषामह इति ||४८||

sanskrit

[Agnivesha’s query regarding asava (self generated fermented alcoholic beverages)] Having listened to this above statement of the Lord Atreya, Agnivesha once again asked Lord Atreya, “O Lord, this subject has been dealt with exhaustively as proposed and we have followed it too. Now we would like to hear from you a detailed and precise description of the ingredients that get into asava (alcoholic) preparations.”

english translation

tadAtreyasya bhagavato vacanamanunizamya punarapi bhagavantamAtreyamagniveza uvAca- yathoddezamabhinirdiSTaH kevalo'yamartho bhagavatA zrutazcAsmAbhiH| AsavadravyANAmidAnImanapavAdaM lakSaNamanatisaGkSepeNopadizyamAnaM zuzrUSAmaha iti ||48||

hk transliteration

siva.sh/caraka-samhita/sutra-sthana/25/49

तमुवाच भगवानात्रेयः- धान्यफलमूलसारपुष्पकाण्डपत्रत्वचो भवन्त्यासवयोनयोऽग्निवेश! सङ्ग्रहेणाष्टौ शर्करानवमीकाः| तास्वेव द्रव्यसंयोगकरणतोऽपरिसङ्ख्येयासु यथापथ्यतमानामासवानां चतुरशीतिं निबोध| तद्यथा- सुरासौवीरतुषोदकमैरेयमेदकधान्याम्लाः षड् धान्यासवा भवन्ति,मृद्वीकाखर्जूरकाश्मर्यधन्वनराजादनतृणशून्यपरूषकाभयामलकमृगलिण्डिकाजाम्बवकपित्थ- कुवलबदरकर्कन्धुपीलुप्रियालपनसन्यग्रोधाश्वत्थप्लक्षकपीतनोदुम्बराजमोदशृङ्गाटकशाङ्खिनीफलासवाः षड्विंशतिर्भवन्ति,विदारिगन्धाश्वगन्धाकृष्णगन्धाशतावरीश्यामात्रिवृद्दन्तीद्रवन्तीबिल्वोरुबूकचित्रकमूलैरेकादश मूलासवा भवन्ति,शालप्रियकाश्वकर्णचन्दनस्यन्दनखदिरकदरसप्तपर्णार्जुनासनारिमेदतिन्दुककिणिहीशमी-शुक्तिशिंशपाशिरीषवञ्जलधन्वनमधूकैः सारासवा विंशतिर्भवन्ति,पद्मोत्पलनलिकुमुदसौगन्धिकपुण्डरीकशतपत्रमधूकप्रियङ्गुधातकीपुष्पैर्दश पुष्पासवा भवन्ति,इक्षुकाण्डेक्ष्विक्षुवालिकापुण्ड्रकचतुर्थाः काण्डासवा भवन्ति, पटोलताडकपत्रासवौ द्वौ भवतः,तिल्वकलोध्रैलवालुकक्रमुकचतुर्थास्त्वगासवा भवन्ति, शर्करासव एक एवेति| एवमेषामासवानां चतुरशीतिः परस्परेणासंसृष्टानामासवद्रव्याणामुपनिर्दिष्टा भवति| एषामासवानामासुतत्वादासवसञ्ज्ञा| द्रव्यसंयोगविभागविस्तारस्त्वेषां बहुविधकल्पः संस्कारश्च| यथास्वं संयोगसंस्कारसंस्कृता ह्यासवाः स्वं कर्म कुर्वन्ति| संयोगसंस्कारदेशकालमात्रादयश्च भावास्तेषां तेषामासवानां ते ते समुपदिश्यन्ते तत्तत्कार्यमभिसमीक्ष्येति ||४९||

sanskrit

[Explanation by Atreya about asava (self generated fermented alcoholic preparation)] Lord Atreya replied to him, “O Agnivesha! In brief there are eight types of ingredients that are used in alcoholic preparations: grains, fruits, roots, pith, flowers, branches, leaves, and barks. The ninth additive is sugar. Asava is innumerable because there could be innumerable combinations of ingredients and methods for preparation. However, 84 asavas are regarded very wholesome: 1. Dhanyasava (alcoholic preparation from grain): There are six alcoholic preparations made from grain (dhanyasava) viz. sura, sauvira, tushodaka, maireya, medaka, and dhanyamla. 2. Phalasava (alcoholic preparation from the following fruits): Grapes (draksha, vitis vinifera Linn), kharjura (phoerix sylvestrys Roxb), kashmarya (Fruit of white teak, Gmelina arborea Linn), dhanvana (Grewia tiliaefolia vohl.),rajadana (Indian ape flower, Mimusops hexanodra soland), parushaka (sweet falsah, Geusa asiatica soland, abhaya(Terminalia chebula Linn), amalaka (Emblica Officinalis Gaertn.), mṛigaliṇḍika (gooseberry, Terminalia belerica Roxb.], jambu (Syzygium cermini skills), kapittha (wood apple, Foronia limonia swingle), kuvala (jujube, zizyphus Sativa Gaertn), badara (small jujube, zizyphus jujube Lam.), karkandhu (Wild jujube, zizy phus nummularia W.A.), pilu (Salvadora Persica Linn.), priyāla (buchanan’s mango, Buchanania lanzen sreng.), panas (Indian Jack, Artocarpus hetero phyllus lam.), nyagrodha (banyan, ficus bengalensis Linn.), ashvattha (holy Fig, Ficus religiosa linn), plaksha (ficus lacor Buch-Nam), kapitana (Albizzia lebbeck Benth), udumbara (Ficus recemosa Linn.), ajmoda (Trachyspermum roxburghi anum), shringataka (Trapa bispinosa Roxb.), shankhini (Etenolepsis, cansocora decussate roem.). Thus, there are twenty-six fruits from which phalasava (alcoholic preparations using fruit) are prepared. 3. Mulasava (alcoholic preparation from roots): There are eleven mulasava (alcoholic preparations made by root). The roots are : vidarigandha (Shalaparṇi, Desmodium gangeticum DC), ashvagandha (Withania Somnifera Dunal), kṛiṣhnagandha (drumstick, Moringa Oleifera Lam.), shatavari (climbing asparagus, Asparagus racemosus wild), shyama (Black turpeth, Operculina turpethum), trivṛit (Red physic-nut), danti (physic-nut, Baliospermum montanum Muell-Arg.), dravanti (Jatropha glandulifera Roxb), bilva (Aegle marmelos corr.), eranda (Castor-pil plant, Ricinus communis Linn) and chitraka (plumbago zeylanica Linn.). 4. Sarasava (alcoholic preparation from pith or tree-pulp):Shala (Shorea robusta gaertn.), priyaka (Buchanania Lanzan Spreng.) aśvakarna (small sala) ,chandana (Sandalwood, santalum albumlinn), syandana (timisa, oojein black wood), khadira (catechu, Acacia catechu willd), kadara (Gun arabiatree), saptaparna (Ditabark, Alstonia Scholaris R. Br.), arjuna (Terminalia arjuna), asana (aplnous Kino, Terminalia tometosa),arimeda, tinduka (False mangosteen, Diospyrus peregrine Gurke), kiṇihī (White Sirsa), shami (Thamee, prosopis spicigera Linn.), shukti (Badar, Ziyphus Jujuba Lann.), shimshapa (Dalbergia Sisso Roxb.), shirisha (Albizzia lebbeck Benth), vanjula, dhanvana (Common Indian lindem, Greusa ileaefolia vahl), madhuka (Madhuka Indica). The pulp or sara of these twenty trees are considered to be ideal for preparation of asava. 5. Pushpasava (alcoholic preparation from flowers): Padma (Red lotus, Nelumbo nucifera Gaertn), utpala (Blue water lily, Nymphaca alba), nalina (indigo lotus), kumuda (Night-flowering Lotus), sanghandhika (fragrant white lotus), pundarika (Nymphaea lotus linn), shatapatra (centripetal lotus), madhuka (Madhuka Indica), priyangu (perfumed cherry, Calliarpa macrophylla), and dhataki (Fulsee flower, woodfordia fruticosa kurz). These ten flowers are considered suitable for making pushpasava. 6. Kandasava (alcoholic preparation from stem): Ikshu (Sugar cane), kandeksu (big sugar lane, Saccharum Spontanium lim), iksuvallika (Asteracanth longifilia Ness), pundraka (white Sugercane). The kanda (stem) of these four plants are considered ideal for making kandasava (alcoholic preparation of stem). 7. Patrasava (alcoholic preparation from leaves): Patola (Wild Snake gourd, Trichosanthes culumerina Linn), and padaka (palmyra palm, Borassus flabellifer lin). The leaves of these two plants are considered best suited for preparation of patrasava (alcoholic preparation from leaves). 8. Twagasava (alcoholic preparation from bark): Tilvaka (Vibrunnum nervosum), lodhra (Symplocos racemosa Roxb.], elavaluka (cherry, Brunus cerasus),and karmuka (Aroca catchu linn.). The barks of these four trees are used for making twagasava (alcoholic preparations from barks). 9. Sharakarasava (alcoholic preparation from sugar): Sugar is the only one thing from which sharakarasava (sugar wine) is prepared. Using each of these ingredients exclusively (i.e., without mixing or combining with any other additive or ingredient) results in eighty four varieties of alcoholic preparations. All these are known as asava (self generated alcoholic preparation) because of the process of fermentation involved in their preparation. The outcome or result of these asavas (alcoholic preparations) is based on the combination, properties of ingredients and the process or method of preparation. Thus, a skillful Ayurvedic practitioner proficient in the art of preparing asavas should be able to concoct a preparation with the right combination of ingredients, depending upon the doshas of the patient, his physical constitution, time, season, location, and other factors

english translation

tamuvAca bhagavAnAtreyaH- dhAnyaphalamUlasArapuSpakANDapatratvaco bhavantyAsavayonayo'gniveza! saGgraheNASTau zarkarAnavamIkAH| tAsveva dravyasaMyogakaraNato'parisaGkhyeyAsu yathApathyatamAnAmAsavAnAM caturazItiM nibodha| tadyathA- surAsauvIratuSodakamaireyamedakadhAnyAmlAH SaD dhAnyAsavA bhavanti,mRdvIkAkharjUrakAzmaryadhanvanarAjAdanatRNazUnyaparUSakAbhayAmalakamRgaliNDikAjAmbavakapittha- kuvalabadarakarkandhupIlupriyAlapanasanyagrodhAzvatthaplakSakapItanodumbarAjamodazRGgATakazAGkhinIphalAsavAH SaDviMzatirbhavanti,vidArigandhAzvagandhAkRSNagandhAzatAvarIzyAmAtrivRddantIdravantIbilvorubUkacitrakamUlairekAdaza mUlAsavA bhavanti,zAlapriyakAzvakarNacandanasyandanakhadirakadarasaptaparNArjunAsanArimedatindukakiNihIzamI-zuktiziMzapAzirISavaJjaladhanvanamadhUkaiH sArAsavA viMzatirbhavanti,padmotpalanalikumudasaugandhikapuNDarIkazatapatramadhUkapriyaGgudhAtakIpuSpairdaza puSpAsavA bhavanti,ikSukANDekSvikSuvAlikApuNDrakacaturthAH kANDAsavA bhavanti, paTolatADakapatrAsavau dvau bhavataH,tilvakalodhrailavAlukakramukacaturthAstvagAsavA bhavanti, zarkarAsava eka eveti| evameSAmAsavAnAM caturazItiH paraspareNAsaMsRSTAnAmAsavadravyANAmupanirdiSTA bhavati| eSAmAsavAnAmAsutatvAdAsavasaJjJA| dravyasaMyogavibhAgavistArastveSAM bahuvidhakalpaH saMskArazca| yathAsvaM saMyogasaMskArasaMskRtA hyAsavAH svaM karma kurvanti| saMyogasaMskAradezakAlamAtrAdayazca bhAvAsteSAM teSAmAsavAnAM te te samupadizyante tattatkAryamabhisamIkSyeti ||49||

hk transliteration

siva.sh/caraka-samhita/sutra-sthana/25/50

भवति चात्र- मनःशरीराग्निबलप्रदानामस्वप्नशोकारुचिनाशनानाम्| संहर्षणानां प्रवरासवानामशीतिरुक्ता चतुरुत्तरैषा ||५०||

sanskrit

[Beneficial effects of asava] Here is the verse, again – The eighty four types of best alcoholic preparations have been enumerated that strengthen the mind, body and digestive power. Such preparations dispel insomnia, depression, anorexia and induce exhilaration.

english translation

bhavati cAtra- manaHzarIrAgnibalapradAnAmasvapnazokArucinAzanAnAm| saMharSaNAnAM pravarAsavAnAmazItiruktA caturuttaraiSA ||50||

hk transliteration

siva.sh/caraka-samhita/sutra-sthana/25/46

मात्राकालक्रियाभूमिदेहदोषगुणान्तरम् | प्राप्य तत्तद्धि दृश्यन्ते ते ते भावास्तथा तथा ||४६||

sanskrit

This is, however, not a cardinal rule, and food articles and drugs do have a variety of effects depending on the dosage, time, mode of preparation, geographical location, the body constitution of the patient, and dosha.

english translation

mAtrAkAlakriyAbhUmidehadoSaguNAntaram | prApya tattaddhi dRzyante te te bhAvAstathA tathA ||46||

hk transliteration

siva.sh/caraka-samhita/sutra-sthana/25/47

तस्मात् स्वभावो निर्दिष्टस्तथा मात्रादिराश्रयः| तदपेक्ष्योभयं कर्म प्रयोज्यं सिद्धिमिच्छता ||४७||

sanskrit

Hence, the physician who desires success in treatment shall consider effects of the natural properties of drugs and dietary articles, as well as the usage patterns associated with such articles.

english translation

tasmAt svabhAvo nirdiSTastathA mAtrAdirAzrayaH| tadapekSyobhayaM karma prayojyaM siddhimicchatA ||47||

hk transliteration

siva.sh/caraka-samhita/sutra-sthana/25/48

तदात्रेयस्य भगवतो वचनमनुनिशम्य पुनरपि भगवन्तमात्रेयमग्निवेश उवाच- यथोद्देशमभिनिर्दिष्टः केवलोऽयमर्थो भगवता श्रुतश्चास्माभिः| आसवद्रव्याणामिदानीमनपवादं लक्षणमनतिसङ्क्षेपेणोपदिश्यमानं शुश्रूषामह इति ||४८||

sanskrit

[Agnivesha’s query regarding asava (self generated fermented alcoholic beverages)] Having listened to this above statement of the Lord Atreya, Agnivesha once again asked Lord Atreya, “O Lord, this subject has been dealt with exhaustively as proposed and we have followed it too. Now we would like to hear from you a detailed and precise description of the ingredients that get into asava (alcoholic) preparations.”

english translation

tadAtreyasya bhagavato vacanamanunizamya punarapi bhagavantamAtreyamagniveza uvAca- yathoddezamabhinirdiSTaH kevalo'yamartho bhagavatA zrutazcAsmAbhiH| AsavadravyANAmidAnImanapavAdaM lakSaNamanatisaGkSepeNopadizyamAnaM zuzrUSAmaha iti ||48||

hk transliteration

siva.sh/caraka-samhita/sutra-sthana/25/49

तमुवाच भगवानात्रेयः- धान्यफलमूलसारपुष्पकाण्डपत्रत्वचो भवन्त्यासवयोनयोऽग्निवेश! सङ्ग्रहेणाष्टौ शर्करानवमीकाः| तास्वेव द्रव्यसंयोगकरणतोऽपरिसङ्ख्येयासु यथापथ्यतमानामासवानां चतुरशीतिं निबोध| तद्यथा- सुरासौवीरतुषोदकमैरेयमेदकधान्याम्लाः षड् धान्यासवा भवन्ति,मृद्वीकाखर्जूरकाश्मर्यधन्वनराजादनतृणशून्यपरूषकाभयामलकमृगलिण्डिकाजाम्बवकपित्थ- कुवलबदरकर्कन्धुपीलुप्रियालपनसन्यग्रोधाश्वत्थप्लक्षकपीतनोदुम्बराजमोदशृङ्गाटकशाङ्खिनीफलासवाः षड्विंशतिर्भवन्ति,विदारिगन्धाश्वगन्धाकृष्णगन्धाशतावरीश्यामात्रिवृद्दन्तीद्रवन्तीबिल्वोरुबूकचित्रकमूलैरेकादश मूलासवा भवन्ति,शालप्रियकाश्वकर्णचन्दनस्यन्दनखदिरकदरसप्तपर्णार्जुनासनारिमेदतिन्दुककिणिहीशमी-शुक्तिशिंशपाशिरीषवञ्जलधन्वनमधूकैः सारासवा विंशतिर्भवन्ति,पद्मोत्पलनलिकुमुदसौगन्धिकपुण्डरीकशतपत्रमधूकप्रियङ्गुधातकीपुष्पैर्दश पुष्पासवा भवन्ति,इक्षुकाण्डेक्ष्विक्षुवालिकापुण्ड्रकचतुर्थाः काण्डासवा भवन्ति, पटोलताडकपत्रासवौ द्वौ भवतः,तिल्वकलोध्रैलवालुकक्रमुकचतुर्थास्त्वगासवा भवन्ति, शर्करासव एक एवेति| एवमेषामासवानां चतुरशीतिः परस्परेणासंसृष्टानामासवद्रव्याणामुपनिर्दिष्टा भवति| एषामासवानामासुतत्वादासवसञ्ज्ञा| द्रव्यसंयोगविभागविस्तारस्त्वेषां बहुविधकल्पः संस्कारश्च| यथास्वं संयोगसंस्कारसंस्कृता ह्यासवाः स्वं कर्म कुर्वन्ति| संयोगसंस्कारदेशकालमात्रादयश्च भावास्तेषां तेषामासवानां ते ते समुपदिश्यन्ते तत्तत्कार्यमभिसमीक्ष्येति ||४९||

sanskrit

[Explanation by Atreya about asava (self generated fermented alcoholic preparation)] Lord Atreya replied to him, “O Agnivesha! In brief there are eight types of ingredients that are used in alcoholic preparations: grains, fruits, roots, pith, flowers, branches, leaves, and barks. The ninth additive is sugar. Asava is innumerable because there could be innumerable combinations of ingredients and methods for preparation. However, 84 asavas are regarded very wholesome: 1. Dhanyasava (alcoholic preparation from grain): There are six alcoholic preparations made from grain (dhanyasava) viz. sura, sauvira, tushodaka, maireya, medaka, and dhanyamla. 2. Phalasava (alcoholic preparation from the following fruits): Grapes (draksha, vitis vinifera Linn), kharjura (phoerix sylvestrys Roxb), kashmarya (Fruit of white teak, Gmelina arborea Linn), dhanvana (Grewia tiliaefolia vohl.),rajadana (Indian ape flower, Mimusops hexanodra soland), parushaka (sweet falsah, Geusa asiatica soland, abhaya(Terminalia chebula Linn), amalaka (Emblica Officinalis Gaertn.), mṛigaliṇḍika (gooseberry, Terminalia belerica Roxb.], jambu (Syzygium cermini skills), kapittha (wood apple, Foronia limonia swingle), kuvala (jujube, zizyphus Sativa Gaertn), badara (small jujube, zizyphus jujube Lam.), karkandhu (Wild jujube, zizy phus nummularia W.A.), pilu (Salvadora Persica Linn.), priyāla (buchanan’s mango, Buchanania lanzen sreng.), panas (Indian Jack, Artocarpus hetero phyllus lam.), nyagrodha (banyan, ficus bengalensis Linn.), ashvattha (holy Fig, Ficus religiosa linn), plaksha (ficus lacor Buch-Nam), kapitana (Albizzia lebbeck Benth), udumbara (Ficus recemosa Linn.), ajmoda (Trachyspermum roxburghi anum), shringataka (Trapa bispinosa Roxb.), shankhini (Etenolepsis, cansocora decussate roem.). Thus, there are twenty-six fruits from which phalasava (alcoholic preparations using fruit) are prepared. 3. Mulasava (alcoholic preparation from roots): There are eleven mulasava (alcoholic preparations made by root). The roots are : vidarigandha (Shalaparṇi, Desmodium gangeticum DC), ashvagandha (Withania Somnifera Dunal), kṛiṣhnagandha (drumstick, Moringa Oleifera Lam.), shatavari (climbing asparagus, Asparagus racemosus wild), shyama (Black turpeth, Operculina turpethum), trivṛit (Red physic-nut), danti (physic-nut, Baliospermum montanum Muell-Arg.), dravanti (Jatropha glandulifera Roxb), bilva (Aegle marmelos corr.), eranda (Castor-pil plant, Ricinus communis Linn) and chitraka (plumbago zeylanica Linn.). 4. Sarasava (alcoholic preparation from pith or tree-pulp):Shala (Shorea robusta gaertn.), priyaka (Buchanania Lanzan Spreng.) aśvakarna (small sala) ,chandana (Sandalwood, santalum albumlinn), syandana (timisa, oojein black wood), khadira (catechu, Acacia catechu willd), kadara (Gun arabiatree), saptaparna (Ditabark, Alstonia Scholaris R. Br.), arjuna (Terminalia arjuna), asana (aplnous Kino, Terminalia tometosa),arimeda, tinduka (False mangosteen, Diospyrus peregrine Gurke), kiṇihī (White Sirsa), shami (Thamee, prosopis spicigera Linn.), shukti (Badar, Ziyphus Jujuba Lann.), shimshapa (Dalbergia Sisso Roxb.), shirisha (Albizzia lebbeck Benth), vanjula, dhanvana (Common Indian lindem, Greusa ileaefolia vahl), madhuka (Madhuka Indica). The pulp or sara of these twenty trees are considered to be ideal for preparation of asava. 5. Pushpasava (alcoholic preparation from flowers): Padma (Red lotus, Nelumbo nucifera Gaertn), utpala (Blue water lily, Nymphaca alba), nalina (indigo lotus), kumuda (Night-flowering Lotus), sanghandhika (fragrant white lotus), pundarika (Nymphaea lotus linn), shatapatra (centripetal lotus), madhuka (Madhuka Indica), priyangu (perfumed cherry, Calliarpa macrophylla), and dhataki (Fulsee flower, woodfordia fruticosa kurz). These ten flowers are considered suitable for making pushpasava. 6. Kandasava (alcoholic preparation from stem): Ikshu (Sugar cane), kandeksu (big sugar lane, Saccharum Spontanium lim), iksuvallika (Asteracanth longifilia Ness), pundraka (white Sugercane). The kanda (stem) of these four plants are considered ideal for making kandasava (alcoholic preparation of stem). 7. Patrasava (alcoholic preparation from leaves): Patola (Wild Snake gourd, Trichosanthes culumerina Linn), and padaka (palmyra palm, Borassus flabellifer lin). The leaves of these two plants are considered best suited for preparation of patrasava (alcoholic preparation from leaves). 8. Twagasava (alcoholic preparation from bark): Tilvaka (Vibrunnum nervosum), lodhra (Symplocos racemosa Roxb.], elavaluka (cherry, Brunus cerasus),and karmuka (Aroca catchu linn.). The barks of these four trees are used for making twagasava (alcoholic preparations from barks). 9. Sharakarasava (alcoholic preparation from sugar): Sugar is the only one thing from which sharakarasava (sugar wine) is prepared. Using each of these ingredients exclusively (i.e., without mixing or combining with any other additive or ingredient) results in eighty four varieties of alcoholic preparations. All these are known as asava (self generated alcoholic preparation) because of the process of fermentation involved in their preparation. The outcome or result of these asavas (alcoholic preparations) is based on the combination, properties of ingredients and the process or method of preparation. Thus, a skillful Ayurvedic practitioner proficient in the art of preparing asavas should be able to concoct a preparation with the right combination of ingredients, depending upon the doshas of the patient, his physical constitution, time, season, location, and other factors

english translation

tamuvAca bhagavAnAtreyaH- dhAnyaphalamUlasArapuSpakANDapatratvaco bhavantyAsavayonayo'gniveza! saGgraheNASTau zarkarAnavamIkAH| tAsveva dravyasaMyogakaraNato'parisaGkhyeyAsu yathApathyatamAnAmAsavAnAM caturazItiM nibodha| tadyathA- surAsauvIratuSodakamaireyamedakadhAnyAmlAH SaD dhAnyAsavA bhavanti,mRdvIkAkharjUrakAzmaryadhanvanarAjAdanatRNazUnyaparUSakAbhayAmalakamRgaliNDikAjAmbavakapittha- kuvalabadarakarkandhupIlupriyAlapanasanyagrodhAzvatthaplakSakapItanodumbarAjamodazRGgATakazAGkhinIphalAsavAH SaDviMzatirbhavanti,vidArigandhAzvagandhAkRSNagandhAzatAvarIzyAmAtrivRddantIdravantIbilvorubUkacitrakamUlairekAdaza mUlAsavA bhavanti,zAlapriyakAzvakarNacandanasyandanakhadirakadarasaptaparNArjunAsanArimedatindukakiNihIzamI-zuktiziMzapAzirISavaJjaladhanvanamadhUkaiH sArAsavA viMzatirbhavanti,padmotpalanalikumudasaugandhikapuNDarIkazatapatramadhUkapriyaGgudhAtakIpuSpairdaza puSpAsavA bhavanti,ikSukANDekSvikSuvAlikApuNDrakacaturthAH kANDAsavA bhavanti, paTolatADakapatrAsavau dvau bhavataH,tilvakalodhrailavAlukakramukacaturthAstvagAsavA bhavanti, zarkarAsava eka eveti| evameSAmAsavAnAM caturazItiH paraspareNAsaMsRSTAnAmAsavadravyANAmupanirdiSTA bhavati| eSAmAsavAnAmAsutatvAdAsavasaJjJA| dravyasaMyogavibhAgavistArastveSAM bahuvidhakalpaH saMskArazca| yathAsvaM saMyogasaMskArasaMskRtA hyAsavAH svaM karma kurvanti| saMyogasaMskAradezakAlamAtrAdayazca bhAvAsteSAM teSAmAsavAnAM te te samupadizyante tattatkAryamabhisamIkSyeti ||49||

hk transliteration

siva.sh/caraka-samhita/sutra-sthana/25/50

भवति चात्र- मनःशरीराग्निबलप्रदानामस्वप्नशोकारुचिनाशनानाम्| संहर्षणानां प्रवरासवानामशीतिरुक्ता चतुरुत्तरैषा ||५०||

sanskrit

[Beneficial effects of asava] Here is the verse, again – The eighty four types of best alcoholic preparations have been enumerated that strengthen the mind, body and digestive power. Such preparations dispel insomnia, depression, anorexia and induce exhilaration.

english translation

bhavati cAtra- manaHzarIrAgnibalapradAnAmasvapnazokArucinAzanAnAm| saMharSaNAnAM pravarAsavAnAmazItiruktA caturuttaraiSA ||50||

hk transliteration