Formulations
Aravindasavam
Aravindasavam is a sweet, mild fermented preparation built around the lotus. It is the classical tonic of childhood, traditionally given in small measures to support a child's appetite and growth.
- Part used
- Key ingredients: lotus, vetiver, sandalwood and other cooling herbs, fermented with honey and sugar
- Taste (rasa)
- Sweet and astringent (madhura, kashaya)
- Quality (guna)
- Light and slightly cooling (laghu)
- Energy (virya)
- Cooling (shita)
- After digestion (vipaka)
- Sweet (madhura)
- Action (karma)
- Builds strength gently, steadies Pitta, supports the young (balya, rasayana)
What it is
Aravindasavam is an asava, a gently fermented liquid preparation. It sits in the same family as the arishtams, the self-fermented tonics of Ayurveda, where the strength of the herbs is drawn out slowly into a mild, naturally fermented base rather than cooked over heat.
The name names its chief ingredient. Aravinda is a classical word for the lotus, and the tonic is built around it, with a company of cooling, sweet and astringent herbs such as vetiver, sandalwood and others, fermented together with honey and sugar. The result is sweet to taste, mild, and easy to give.
What it is used for
Of all the fermented tonics, Aravindasavam is the one the tradition associates most closely with children. It is the classical tonic of childhood, given in very small, water-diluted measures to support a young appetite, gentle strength and steady growth.
Its leaning is cooling and settling. The lotus and its companion herbs carry the sweet and astringent tastes, which the texts read as nourishing without overheating, and so the preparation is well suited to a child’s constitution, where Pitta, the fiery quality, is naturally lively. It is a tonic of the gentle, building kind, meant to be given little and often over time rather than in any single large dose.
How it is made
Aravindasavam is made by fermentation, not by cooking. The lotus and the supporting herbs are prepared as a decoction and the herbal liquid is poured into a clean fermenting vessel. To it are added honey and sugar, which feed the fermentation, and sometimes a small measure of an earlier ferment to begin the process.
The vessel is sealed and left undisturbed in a warm, dark place for a set number of days. Over that time a slow, natural fermentation draws the strength of the herbs into the sweet liquid and gives the preparation its mild, self-preserving character. When the fermentation is judged complete, the liquid is strained clear and stored.
Because it is naturally fermented, an asava keeps well, far longer than a fresh decoction, and the tradition holds that it settles and matures with time. It is given in small measures, usually diluted with an equal or greater amount of water.
Good to know
Aravindasavam belongs to the gentle, nourishing side of Ayurveda, and to the care of the young in particular. It is given in small, diluted measures over time, in keeping with its mild and cooling nature.
This entry describes the classical Ayurvedic understanding of the preparation. It is not medical advice, and anyone caring for a child should speak to a qualified practitioner before using it.
Frequently asked
What does Aravindasavam mean? Aravinda is a classical name for the lotus, the chief ingredient, and asava marks it as a fermented preparation. The name reads, in effect, as the fermented lotus tonic.
Is it cooked or fermented? Fermented. Unlike a kashayam, which is boiled, an asava is left to ferment slowly in a sealed vessel. That is what gives it its sweet, mild and long-keeping character.
Why is it linked with children? Because the tradition treats it as the gentle tonic of childhood, sweet and cooling and easy to give in small diluted measures, suited to a young constitution.
Given little by little to the child, the fermented lotus tonic kindles appetite and supports steady growth.
After the Sahasrayogam, on tonics for children
Frequently asked questions
What is Aravindasavam used for?
Aravindasavam is a gently fermented, lotus based Ayurvedic tonic (asava) traditionally given to children to support appetite, steady growth and general strength. The tradition classes it as balya and rasayana, building strength while settling excess Pitta. It is a household tonic for the young rather than a remedy for any named illness.
How do you give Aravindasavam to a child?
Classically Aravindasavam is given in small spoonful doses, usually diluted with an equal part of water, once or twice a day, often after food. The exact amount depends on the child's age and build, so it is best decided with an Ayurvedic physician who can adjust the dose rather than following a fixed figure.
What are the benefits of Aravindasavam?
The texts associate Aravindasavam with a better appetite, steady weight gain and general vigour in growing children. Its sweet and astringent taste (madhura, kashaya) is held to nourish gently and cool an overheated system. It is traditionally used as a supportive tonic (balya, rasayana), not as a treatment for a specific disease.
Does Aravindasavam contain alcohol?
Yes. Like all asava and arishta preparations, Aravindasavam is made by natural fermentation, so it carries a small self generated alcohol content that also acts as its preservative and helps carry the herbs. The quantity is very low, and the customary practice of diluting it with water reduces it further. Discuss its use for a young child with your doctor.
Can Aravindasavam be given daily?
Traditionally Aravindasavam is taken as a short course of daily doses over some weeks to build appetite and strength, rather than indefinitely. Because it is intended for children and is a fermented preparation, the length of use and the dose should be set by a qualified Ayurvedic practitioner who can review the child periodically.
References
- Sahasrayogam, Arishta Prakaranam, the section on fermented preparations for children.
- Sharangadhara Samhita, Madhyama Khanda, on the method of asavas and arishtams.
- Bhaishajya Ratnavali, on lotus-based tonics and their preparation.