Asava & Arishta
Asava and arishta are liquid Ayurvedic preparations made by slowly fermenting herbs with jaggery or sugar, following classical recipes such as dashmoolarishta.
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Open a bottle of dashmoolarishta or kumaryasava and the faint, winey smell tells you how it was made. Asava and arishta are among the few Ayurvedic forms that rely on fermentation, which begins when herbs, water and a sweetener are sealed in a vessel for several weeks.
The difference lies in how they start. For an arishta, herbs are first boiled into a decoction; for an asava, they usually go into the liquid without boiling. Dhataki flowers are commonly added to set fermentation going, and the process produces a small amount of alcohol inside the bottle, which also helps it keep.
Check the label for the classical name, composition, alcohol content where stated, manufacturer, licence number, batch and expiry. Given the alcohol and the herbs involved, please speak with a qualified Ayurvedic practitioner before use, and keep bottles capped, upright and away from children. Some sediment at the bottom is common in these liquids.