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.
| Substance type | Compound formulation of several ingredients, not a single plant |
|---|
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 |
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
Optimal Timing: After meals with equal volume of water; morning and evening; not recommended on empty stomach due to alcohol content
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 (from Ushira), Vetiverol, Ethanol (self-generated), Gallic acid (from Dhataki), Ellagic acid, Organic acids (lactic, acetic, succinic from fermentation)
Synergistic Combinations
- Dhataki pushpa (Woodfordia fruticosa) - essential fermenting agent providing tannins and natural yeast
- Chandan (sandalwood) - often co-ingredient in cooling Asavas
- Musta (Cyperus rotundus) - digestive and cooling synergy in fermented medium
- Padmaka (Prunus cerasoides) - often combined for hemorrhagic conditions
Reviewed by Dr. Awadesh Pratap Singh, BAMS, on 11 October 2026. What that review covered.
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