# Ushirasva

> Ushirasva is a compound formulation of several ingredients. Alcohol enhances GI absorption by 2-3 fold compared to aqueous decoction. Fermentation generates novel metabolites (organic acids, peptides) not present in raw herb. Sesquiterpenes from Ushira are more bioavailable in the hydroalcoholic matrix of the Asava.

## Names and identification

| Language | Name |
|----------|------|
| English | Ushirasva |

## Ayurvedic pharmacology (Dravyaguna)

| Property | Value | Description |
|----------|-------|-------------|
| **Rasa** (Taste) | Tikta, Madhura | Primary taste |
| **Guna** (Quality) | Laghu | Physical quality |
| **Virya** (Potency) | Sheeta | Heating/Cooling effect |
| **Vipaka** (Post-digestive) | Madhura | Post-digestive effect |

## What is it made of?

### Mineral/Elemental Profile

- **Primary component:** Mineral-derived preparation
- **Note:** Composition varies by specific preparation method

**Analytical Methods:** XRD, ICP-OES, SEM-EDS

## Dosage forms and preparation

**Dosage Forms:** Asava (self-generated fermented liquid), Syrup (modern adaptation)

**Standard Dosage:** 15-30 mL twice daily after meals with equal quantity of water

**Bioavailability:** Self-generated alcohol (5-10% v/v ethanol) in Asava acts as a natural solvent and bioenhancer, extracting and solubilizing both water-soluble and alcohol-soluble phytochemicals. Alcohol enhances GI absorption by 2-3 fold compared to aqueous decoction. Fermentation generates novel metabolites (organic acids, [peptides](/glossary/compounds-o-q/#peptides)) not present in raw herb. Sesquiterpenes from [Ushira](/herb/ushira/) are more bioavailable in the hydroalcoholic matrix of the Asava.

**Optimal Timing:** After meals with equal volume of water; morning and evening; not recommended on empty stomach due to alcohol content

**Standardized Extract:** Ushirasava as per Ayurvedic Formulary of India: alcohol content 5-10% v/v, total solids 8-15% w/v, pH 3.5-4.5, specific gravity 1.01-1.04

**Shelf Life:** Asava improves with age; minimum 6 months maturation required. Shelf life: 5-10 years (traditionally considered to improve with aging). Modern labeling: 36-60 months.

**Storage:** Glass or earthen containers at room temperature. Do not refrigerate. Store away from direct sunlight. Cork or food-grade cap closure. Shake well before use as sediment may settle.

**Marker Compounds:** [Khusimol](/glossary/compounds-g-l/#khusimol) (from Ushira), [Vetiverol](/glossary/compounds-t-z/#vetiverol), Ethanol (self-generated), Gallic acid (from [Dhataki](/herb/dhataki/)), Ellagic acid, Organic acids (lactic, acetic, succinic from fermentation)

### Extraction Methods

- Traditional Sandhana Kalpana (fermentation): decoction of Ushira and other herbs mixed with jaggery/sugar and Dhataki pushpa (Woodfordia fruticosa flowers) as fermenting agent, sealed in earthen pot for 30-45 days
- Modern controlled fermentation with Saccharomyces cerevisiae
- Asava process does not require prior decoction (unlike Arishta)

### Synergistic Combinations

- Dhataki pushpa (Woodfordia fruticosa) - essential fermenting agent providing [tannins](/reference/tannins/) and natural yeast
- Chandan (sandalwood) - often co-ingredient in cooling Asavas
- Musta (Cyperus rotundus) - digestive and cooling synergy in fermented medium
- [Padmaka](/herb/padmaka/) (Prunus cerasoides) - often combined for hemorrhagic conditions

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Canonical version of this page: https://nighantu.ageayurveda.com/herb/ushirasva/

## Sources

- Amidha Ayurveda Herb Database (700+ herbs, CC-BY-4.0)
- Ayurvedic Pharmacopoeia of India

Published by Age Ayurveda in the Nighantu. Educational reference only, not medical advice.
Incorporates material from the Amidha Ayurveda Herb Database under CC BY 4.0.