Draksharishtam -- General and Cardio Tonic

-by Sheela Rani Chunkath

Grapes and raisins are one of the fruits that ayurvedists are very fond of and encourage you to eat. However, they also become quite chary of giving their unqualified approval because of the high pesticide use among modern viticulturists. Organically grown grapes and raisins are invariably exported and it has become quite expensive to procure them in the domestic market. But if you can get some please do indulge!

Ayurvedic vaidyars generally prescribe Draksharishtam, made from raisins as a general pick-me-up tonic as this arishtam is an excellent restorative and cardiac tonic. All of you who are chronically tired for nor no apparent reason can try this. I have had this arishtam and it tastes very good. I guess it is a kind of medically approved 'wine'. It is a simple formulation and finds place in the Madhyama Khanda part of Sarangadhara Samhita.

This arishtam is available off the shelf and there are slight differences in the ingredients, depending on the manufacturer. There are not too many ingredients and it is simple enough to make. Since I am slightly paranoid about pesticides in food and try to eat as organic as possible I was toying with the idea of making the arishtam myself. I have made other arishtams such as nellikkaiarishtam. Readers can also try making this arishtam at home. I recommend making this at home considering the amount of pesticides the grapevines are sprayed with during conventional viticulture. It is one of the arishtams recommended for use during pregancy.This arishtam is prescribed for those with wasting diseases such as tuberculosis. Along with Arjunarishtam this is also prescribed for treating heart palpitations.

Draksharishtam Recipe

Take about 2.5 kg of raisins. Try getting organic raisins especially if the arishtam is to be given to pregnant or lactating mothers. Clean it and soak it in 25 litres of non-chlorinated water. Heat the mixture and reduce it to one fourth i.e. to about 6 litres of water. To this add about 10 kg of old jaggery that has been dissolved in water and strained to remove impurities. Now make a coarse powder of 50 g of cinnamon bark, 50 g of cardamom, 50 g of cinnamon leaves (lavanga patta), 50 g of Nagakeshar (Mesua ferrea) stamens, 50 g of Priyangu (fruits of Roxburgh's tree of beauty called gnazhal in Tamil and Malayalam (Aglaia roxburghiana)), 50 g of pepper, 50 g of long pepper (pippali in Tamil and Malayalam) and 50 g of Embelia (Embelia ribes) fruits (known as vayuvidangam in Tamil).

In Tamil Nadu and Kerala, often the tender fruits of Cinnamomum wighti or Sirunagappoo is used instead of Nagakeshar. This is an acceptable substitution.

The coarse powder is added to the raisin-jaggery decoction and mixed well. Many vaidyars add 50 g of fireflame (Woodfordia fruticosa) flowers to aid fermentation although the original recipe of Sarangadhara written in the 13th century A.D. does not call for it. The entire mixture should be kept in an earthenware container and the mouth sealed and set aside for a month. After a month, the arishtam is filtered and used. About 10 to 30 ml is taken with an equal quantity of water. It can be taken two or three times a day after meals. Since the arishtam is sweet, it is usually not recommended for diabetics in large quantities. In general arishtams are also not recommended for those with stomach ulcers.

Drakshaarishtam is a must for all those who need a general tonic and would like to try something that is not a pill. This arishtam is definitely one of ayurveda's treasures which every household should learn how to make.

--- The writer was earlier Health Secretary, Government of Tamil Nadu and is currently Additional Chief Secretary and Chairman & Managing Director, Tamil Nadu Handicrafts Development Corporation. She can be reached at Sheelarani.arogyamantra@gmail. com. Earlier articles can be accessed at http://arogyamantra.blogspot.com/