Kutajaristam

What it is

Kutajaristam is an arishtam, the Ayurvedic name for a herbal tonic made by gentle fermentation. A decoction of herbs is sweetened with jaggery, set with flowers that carry natural yeasts, and left to ferment slowly for several weeks. The result is a clear, keeping liquid with a little natural alcohol of its own, which is why an arishtam does not spoil the way a fresh decoction would.

This particular one is built on Kutaja, the bitter, astringent bark of a small Indian tree, which is covered in its own entry. Kutaja gives the tonic its name and its main character, and a handful of supporting herbs round it out.

What it is used for

Kutajaristam follows the use of its main herb. Kutaja is, above all, the classic bark for steadying the digestion and the bowels, and the texts reach for this fermented form in the care of atisara, the loose and disturbed bowel, where its astringent, binding quality is what the tradition wants.

The tradition values the fermented form for a particular reason. Because the liquid has already been part-broken-down by the slow fermentation, it is gentle on a digestion that is itself unsettled, which is exactly when this preparation is wanted. The tonic is warming, drying and steadying, suited to soft, damp, sluggish states, and the texts treat it as settling to both Pitta and Kapha.

This entry describes the classical Ayurvedic understanding of the preparation. It is not medical advice, and anyone with a health condition should speak to a qualified practitioner.

How it is made

The making follows the standard method for an arishtam, set out in the classical pharmacy texts, and it takes about a month.

First a decoction, a kashaya, is drawn. Dried Kutaja bark, together with supporting herbs such as Musta, is coarsely powdered, simmered with plenty of water, reduced down, and strained clear. This concentrated extract is the base.

Jaggery is dissolved into the warm decoction to sweeten it. This sugar is the food the fermentation will live on. The sweetened liquid is poured into a clean vessel, and Dhataki flowers are added; these carry the natural yeasts that set the fermentation going. The vessel is covered loosely, so gases can escape but nothing can get in, and left in a warm, still place.

Over the weeks that follow, the tonic ferments. It bubbles gently, the colour deepens, and a light, pleasantly sour-sweet aroma develops. When the bubbling settles and the liquid clears, the fermentation is finished. The tonic is strained through fine cloth and stored. Classically, an arishtam is held that the preparation only improves with keeping.

Frequently asked

What is the difference between Kutajaristam and plain Kutaja powder? The powder is simply the dried, ground bark. Kutajaristam is that same bark, with supporting herbs, fermented for several weeks with jaggery and flower-borne yeasts into a liquid tonic. The fermented, liquid form is gentler on an unsettled digestion, which is why the tradition often prefers it in just those situations where Kutaja is wanted.

Does it contain alcohol? A little, made naturally by the fermentation itself. In an arishtam this small amount of alcohol is what keeps the tonic from spoiling and helps carry the herbs. It is not added separately.

What gives it its character? Kutaja bark, which is bitter, astringent and gently warming. The supporting herbs and the fermentation round it out, but the tonic takes its name and its main quality from the Kutaja.