Punarnavarishtam

What it is

Punarnavarishtam is an Arishtam, which is Ayurveda’s word for a gently self-fermented herbal tonic. Herbs are simmered into a strong decoction, sweetened with jaggery, and left in a covered vessel for some weeks. Natural fermentation does the rest, turning the decoction into a light, slightly tart liquid that carries a small amount of its own alcohol, which acts as a natural preservative.

The name points to the leading herb. Punarnava is the spreading plant Boerhavia diffusa, whose name means “renewing,” and Arishtam marks the preparation as a self-fermented tonic. So the name reads, roughly, as the punarnava ferment. Around the central herb sits a familiar group of warming spices and supporting fruits that lift the tonic and round out its action.

What it is used for

Punarnavarishtam is, above all, a tonic for moving what has grown stagnant. The tradition reaches for it when fluid gathers and the body feels heavy, and when the circulation has lost its easy flow. In Ayurvedic terms this is the heaviness of the watery quality joined with sluggishness, where Vata and Kapha both ask to be settled.

The logic is in the leading herb. Punarnava is the classical plant for moving the gathered waters and lightening a waterlogged body, and the fermented form is held to make its action lighter and quicker to take effect. The warming spices keep the digestion working while the tonic does its work, and because the fruit-and-spice base finishes sweet after digestion, the tradition counts the tonic as settling rather than depleting. It sits within the gentle, restoring side of Ayurveda, suited to a steady course in small doses rather than a single large draught.

What is in it

The tonic is led by punarnava, the renewing herb that gives it its name and its character. Around it the classical formulas gather a well-known supporting group.

The Trikatu, the “three peppers” of dried ginger, black pepper and long pepper, keeps the digestive fire warm and carries the other herbs through the body. The Triphala, the “three fruits” of haritaki, bibhitaki and amalaki, lends a steadying, balancing action and a touch of nourishment, with the cooling amalaki softening the warmth of the peppers. Jaggery sweetens the decoction and feeds the fermentation. Together these make a tonic that moves and clears while staying warm and balanced.

How it is made

The method is the classical one for an Arishtam, set out in the old pharmacy texts.

First, punarnava and the supporting herbs are simmered in water until the liquid reduces to a strong decoction, which is then strained. Jaggery is dissolved into the cooled liquid in good measure, both to sweeten and to feed the fermentation, and the flowers of the dhataki plant, which carry natural ferments, are traditionally added to start it.

The mixture is poured into a clean vessel, covered so that air can pass but nothing falls in, and left in a warm place. Over the following weeks it ferments: it froths, then settles, then clarifies, and the smell turns from raw to pleasantly wine-like. When fermentation is complete the liquid is filtered clear and bottled. A well-made Arishtam keeps for a long time and is traditionally said to mature and improve with age.

Good to know

Punarnavarishtam is taken in small measured doses, usually after meals and often with an equal amount of warm water to soften it. It is a tonic for steady, regular use rather than a single large dose. Because it carries a small amount of naturally formed alcohol, the doses are kept small and always diluted.

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.

Frequently asked

Why the name Punarnavarishtam? Punarnava is the leading herb, the plant Boerhavia diffusa, and Arishtam marks the preparation as a self-fermented tonic. The name means, roughly, “the punarnava ferment.” Punarnava itself means “renewing.”

Does it contain alcohol? A small amount, made naturally during fermentation. It is not added; it forms on its own and acts as the tonic’s preservative. The doses are small and always taken diluted.

How does it differ from Punarnavadi Kashayam? Both are led by punarnava and aim at the same picture of gathered fluid and heaviness. The Kashayam is a fresh decoction made close to when it is needed; the Arishtam is the fermented form, which keeps for a long time and is taken as a steady course in small diluted doses.