Scholars International Journal of Traditional and Complementary Medicine

Abbreviated Key Title: Sch Int J Tradit Complement Med

ISSN 2616-8634 (Print) | ISSN 2617-3891 (Online)
Scholars Middle East Publishers, Dubai, United Arab Emirates
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Review Article

A Review Article on Sandhan Kalpana

Sharuti Sharma1*, Shuchi Mitra2, Usha Sharma2, Khem Chand Sharma3
1P.G. Scholar, P.G. Department of Rasa Shastra and Bhaishajya Kalpana Uttarakhand Ayurved University, Rishikul Campus Haridwar,
Uttarakhand, India
2Associate Professor, PG Department of Rasa Shastra and Bhaishajya Kalpana Uttarakhand Ayurved University, Rishikul Campus

Haridwar, Uttarakhand, India

3Professor and HOD, PG Department of Rasa Shastra and Bhaishajya Kalpana Uttarakhand Ayurved University, Rishikul Campus

Haridwar, Uttarakhand, India

DOI: 10.36348/sijtcm.2024.v07i03.001 | Received: 13.01.2024 | Accepted: 19.02.2024 | Published: 09.03.2024

*Corresponding author: Sharuti Sharma
P.G. Scholar, P.G. Department of Rasa Shastra and Bhaishajya Kalpana Uttarakhand Ayurved University, Rishikul Campus Haridwar,
Uttarakhand, India

Abstract
Since Ayurveda has been practiced for thousands of years, one of the best dosage forms is Sandhana kalpana, or biologically
fermented formulations. Specific prearranged conditions are met in order to prepare these medications, resulting in
fermentation. Products thus leave behind self-produced ethyl alcohol, which enhances the medicinal and pharmacological
properties of these preparations (Asava–Arishta). The active ingredients of herbal medications are also extracted, and
alcohol and acetic acid are prepared in accordance with the necessary indications. Consequently, these formulations exhibit
favourable therapeutic efficacy, rapid absorption and action, and a longer shelf life in comparison to other Ayurvedic herbal
remedies. In order to support scholars who are exposed to these dosage forms, this review attempts to gather some basic
information about Sandhan Kalpana.
Keywords: Asasa, Arishta, Sandhan Kalpana.
Copyright © 2024 The Author(s): This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International
License (CC BY-NC 4.0) which permits unrestricted use, distribution, and reproduction in any medium for non-commercial use provided the original
author and source are credited.

In this technique, ethyl alcohol is produced

INTRODUCTION internally by the source material employed in the
For centuries, Natural products have been a pharmaceutical operation and is not externally added (in
vital source for sustaining life. Even today, natural these dosage forms). Ethyl alcohol is not the only product
products are becoming more and more significant as produced here; rather, it is a component of many other
alternative medicines and source of chemical compounds. Additionally, alcohol/acetic acid
pharmacotherapeutics, either directly or indirectly is prepared (according to required indications) and the
through the extraction of Active components with proven active ingredients of herbal drugs are extracted. As a
biological activity from their raw materials are isolated. result, these formulations, when compared to other
The usage of herbal products has experienced an upsurge Ayurvedic herbal remedies, have a longer shelf life, fast
of interest during the past few decades [1]. absorption and action, and good therapeutic efficacy [5].
This review aims at compiling some fundamental facts
Under the term Bhaishajya Kalpana (BK), about Sandhan Kalpana, that may further assist in
pharmaceuticals are dealt with in Ayurveda. BK deals strengthening the knowledge of academics who are
with a variety of pharmaceutical preparations, especially subjected to such dose forms.
Panchvidhya Kashaya Kalpana (Primary preparations)
and secondary preparations such Churna (powder),
Sneha (Medicated oils), Avaleha (linctus), and Asava MATERIAL AND METHOD
and Arishta (Alcoholic preparations) [2]. Among these Chronological appraisal of Sandhan Kalpana:
dosage forms, "Sandhana kalpana" is a special one in The fermentation method can be found
which acidic and alcoholic fermented formulations are chronologically in every phase of Indian civilization, that
made [3]. To create these medicines, the liquid basic is, from the Vedic period to the present. In the past,
drugs (juices or decoctions) are preserved for testing of drugs during production and after they were
fermentation as mentioned in the classics [4]. finished relied on subjective parameters, but in the
present, the quality of finished drugs is evaluated using a

Citation: Sharuti Sharma, Shuchi Mitra, Usha Sharma, Khem Chand Sharma (2024). A Review Article on Sandhan 42
Kalpana. Sch Int J Tradit Complement Med, 7(3): 42-47.
Sharuti Sharma et al, Sch Int J Tradit Complement Med, Mar, 2024; 7(3): 42-47
variety of analytical and advanced biotechnological Asava-Arishta's components can be attributed to
techniques [6]. Sushruta Samhita [10].

Rig Veda: The Rig Vedic text of the ninth mandala has Ashtang Hridya and Ashtang Sangreha: In this time,
a significant section on fermented Soma Rasa. The topic the study of herbal medicine reached its height of
includes around 610 verses. A special concoction known development, as seen by the variety of Sandhana
as Somarasa is a sweet liquid that is purported to be a kalpanas that were created. Dhataki Pushpa (Woodfordia
result of the fermentation process. Along with Somarasa fruticosa) is used as a fermentation initiator for the first
(Rigveda -2/14/01), the fermenting process was used to time in Ashtanga Hridaya together with other
create Sura, another alcoholic beverage, in the Rigveda. components [11]. The container, the place, the period,
The production of an acidic fermentation product called and the criteria for assessing the result are all explicitly
curd, which was frequently included in the everyday diet, stated in numerous formulations, typically in line with
made the inhabitants of this era widely known [7]. earlier classics, demonstrating that physicians were well
aware of the fermentation processes.The five ingredients
Atharva Veda: It is made clear that the madya utilised identified to be utilised to make Madya and Sandhana
for treatment is known as arista, and that the preparation kalpana are Draksha (grapes), Ikshu (sugar cane),
method is called Abhishava prakriya. Makshika (honey), Shali (rice), and Vrihi (grains) [12].
A total of 17 Asava-Arishta in Ashtanga Sangraha and 8
Yajur Veda: Yajur veda comprises numerous citations in Ashtanga Hridaya are cited [13].
describing various Ahara Kalpanas, including Sandhana
Kalpana. Kashyap Samhita: In this classic, the word "Abhishava"
is used to denote a fermented food in seven fundamental
Ramayan: The advanced phases of comprehension and kalpanas (dosage forms). However, we were unable to
application of Sandhana Kalpana are established in locate any reference of a specific fermentation process in
Sudara Kanda of the Ramayana, which gives a clear the preparation technique [14].
notion of a range of Sandhana items manufactured and
consumed for intoxication purposes. Here is where the Chakradatta: In Chakradatta, a number of Asava-
term "Asava" is first used. Arishta category products are mentioned, including
ayamakanjika for the treatment of grahani, siddhamla
Kautilya Artha Shastra: Two different types of kalpana for the treatment of amavata, and many more. It
Sandhana kalpana preparations made from fruit juice and is possible to view this as Acharya Chakrapani's most
molasses, when kept for a specific amount of time, are notable contribution [15].
mentioned in the Kautilya Arthashastra (Suraadhayay 1,
2, and 3). Some of these preparations are transformed Gada Nigraha: A few concepts were presented in this
into particular liquids and are referred to by the terms ancient manuscript to formulate different herbal
Medaka, Prasanna, Asava, and Arishta [8]. compound remedies. These formulas were widely used
in the treatment of illnesses. In the chapter Asavadhikar,
Charak Samhita: In this period, several original 60 Asava-Arishtas (fermented medications) are
revelations were made about preparation of different enumerated [16].
herbal formulations as medicines. According to literary
analysis, many Asava Arishta were wellknown to Sharangdhar Samhita: Definition, overall guidelines,
physicians at that time. The Charaka Samhita describes precautions to take in the absence of precision, and
the nine herbal sources—Phala (fruits), Dhanya several classifications depending on the source or raw
(cereals), Mula (roots), Pushpa (flowers), Twak (bark), material of fermentation are all included17. The most
Sara (exudate), Kanda (branches), Patra (leaves), and important contribution of this book is the establishment
Sharkara (sugar)— for the manufacture of fermented of a guideline for cooking Asava-Arishta when definite
medications, including the definition of fermentation, proportion of component are not given [18].
requirements for the container, locations to keep the
basic drugs, fermentation duration, and subjective Yogratnakar: Yogaratnakar provides a thorough
criteria for testing the final product [9]. explanation of Asaava-Arishtas in madya Kalpana [19].
The narrations of Asava-Arishta in the prior ancient
Sushruta Samhita: Numerous fermented preparations treatise are comparable to all of these descriptions.
known as Sandhana Kalpana were recommended for use However, it's noteworthy to observe that this book has
during surgical procedures as both an anaesthetic and a more Sandhana Kalpana formulations overall than the
medication to cure various illness problems. This ancient preceding masterpieces.
manuscript provides thorough documentation on a total
of 21 fermented drugs, including Asava-Arishta, and 46 Bhaishajya Ratnavali: This manual provides
Madya products, including Madya, Sura, Prasanna, information about Sandhana formulations in a way that
Jagala, Surasava, Madhvasava, Shukta, and Dhanyamla. makes it easier for physicians to utilise it on a regular
The addition of botanical ash (Apamarga, Palasha ash) to basis. There are 50 Sandhana kalpanas cited in this book,
© 2024 | Published by Scholars Middle East Publishers, Dubai, United Arab Emirates 43
Sharuti Sharma et al, Sch Int J Tradit Complement Med, Mar, 2024; 7(3): 42-47
of which 15 are Asava, 29 are Arishta, 2 are Chukra, 2 alcoholic beverage produced without heating the drug in
are Sura, 1 is Shukta, and 1 is a Kanji kalpana [20]. water (Dravapradhan) is Known as Asava. It enhances
taste, lowers sleeplessness, boosts mental stamina,
Ayurvedic Formulary of India: 40 Asava-Arishta are increases physical strength, and promotes happiness.
fully described in Parts I and II of the Ayurvedic
Formulary of India, including their pharmaceutics and Arishta: Decoction of herbal substances is used in place
therapies. The production method of Asava-Arishta is of cold infusion etc., and the same technique is
outlined at the beginning of each chapter in this book by performed. The alcohol made from "Pakwaaushadham,"
the Department of AYUSH, Government of India, along a source of boiling or cooked material (Dravyapradhan)
with a systematic description of each formula's is known as Arishta. It serves as an appetiser,
constituents and their proportions [21]. pittarodhak, kapha-vaat naashak, mild laxative, etc.
Additionally helpful in grahani, paandu, shosha, arsha,
Classification of Sandhan Kalpana: jwara, and grahani. As well as in Shool, Adhmaan, Udara
“Sandhan” the term literally means ‘union’, rog, Ajeerna [24].
combination or restoring. In this case, medicines are
mixed and are permitted to be in the same state for a set Sidhu: There are two forms of sidhu: Apakwa (Shita)
amount of time. This fermentation process facilitates the rasa Sidhu: Sweet liquids like sugarcane juice that have
chemical and biochemical reactions with breakage and been fermented without being heated. Pakwarasa Sidhu:
reunion of the bonds in the preparation to form a new Made by boiling sweet juice and fermenting it [25]. The
compound. Madhya was utilised in ancient India as part effects of pakva rasa seedhu enhance a person's voice,
of a ritual sacrifice to the Gods. Soma and Sura were the strength, and skin tone. It is helpfull in kaphaj vyadhees
two main alcoholic drinks, and two Indian divinities had such as medo roga, shopha, arsha, udar rog, and snehaj
the same names. The former was consumed chiefly by vikaras. In contrast, Sheetarasa Seedhu has less qualities
Brahmins during their conduct of devitional rites and is and possesses excellent lekhan karma [26].
reported often in Rig-Veda. Sandhan is classified under
two groups based on the nature of final product i.e. Sura: Sura is a fermented alcoholic beverage made from
Madya Vargiya Sandhan Kalpana and Amla Vargiya cooked grains like rice and barley. Prasanna, the clear
Sandhan Kalpana. supernatant fluid of Sura, is another classification for it.
A little bit thicker than Prasanna is Kadambari.
Madya Vargiya Sandhan Kalpana(Alcoholic Compared to Kadambari, Jagala shows lower and is
Preparations) [22]: thicker. Compared to Jagala, Medaka is thicker.
Asava: Along with various herbal components and Vakkasa, Surabija, or Kinwa are the residues that
fermentation agents like as jaggery, honey, sugar, etc., a continue to remain after filtering [27]. It is beneficial in
cold infusion, extracted juice, or plain water is taken in kasa, arsha, grahani, and mutraghat. Additionally, it is
an earthenware jar. The vessel is then sealed and kept still vaatnaashak. It is beneficial to boost lactation, physical
in a neutral atmosphere. When ready, filter it and put it strength, blood, and hunger [28]. The body's meda and
in glass containers for storage [23]. In other words The kapha levels are likewise raised by it. It benefits shotha,
gulma, and mutrakruchcha [29].

Table 1
S. No Layers Definition Properties and Uses
1 . Prasanna "Prasanna" refers to the transparent liquid It contains rochak (improves flavour), chhardi nashak
that forms in the top layer of Sura [30]. (antiemetic) properties, and soothes stomach and grief pain
along with this it is kapha-vaat naashak. Aanaha (tight
abdomen), arsha (haemorrhoids), and vibandha (constipation)
are other conditions for which it is beneficial [31].
2 . Kadambri This liquid has a higher density than The classics don't specify any further particular properties
prasanna [32].
3 . Jagal 'Jagal' refers to the thick portion below It enhances kapha, decreases vaata, quenches thirst, and
Kadambari [33]. Alcohol is present in this possesses Hridya qualities. It is helpful in arsha (abdominal
part, although in lower concentration. distension), kshay (cachexial condition), and pravaahika
(loose, sticky stools) [34].
4 . Medas This layer lies beneath the jagal. It is The properties of Medas are similar to Jagal.
significantly denser than the one above it and
contains a very little amount of alcohol [35].
5 . Vakkas or 'Vakkas' refers to the vessel's bottom layer. -
Suravija Alcohol is not present in this stratum [36]. It
can also be used as Fermenting agent
therefore it is also known as Surabija.

© 2024 | Published by Scholars Middle East Publishers, Dubai, United Arab Emirates 44
Sharuti Sharma et al, Sch Int J Tradit Complement Med, Mar, 2024; 7(3): 42-47
Varuni: The alcoholic beverage made from Tala and this approach, the ideal temperature, direct avoidance of
Kharjura juice is known as Varuni [37] It helps with light and air, etc., were retained. In general, the ideal
peenas, aadhman (expanded belly) shool, Shwasa and temperature needed to start fermentation is between 20
Kasa. In addition to that it has the properties like Hridya and 35 °C [45, 46].
(cardiac tonic), Laghu (as compared to Sura),
vibandnashak [38]. Containers: All classical texts advocated the use of clay
and wooden vessels for the fermentation process, but
Amla Vargiya Sandhan Kalpana (Acidic Formulations): they have drawbacks since wooden containers need to be
Shukta: The product, which is made from fruits, tubers, prepared and earthen pots are prone to breaking.
and roots along with Sneha and Lavana is known as Consequently, these pots were replaced by steel and
Shukta [39]. It is raktapittakara, chedan, and vaiswarya, plastic containers as pharmaceutics technology
which boosts the ability to digest food, as well as kapha, advanced. Studies were conducted to analyse the finished
paandu, and krumi nashak [40]. product physicochemically and organoleptically in order
to answer the issue of whether it would be as effective
Tushodhaka: Yava that has not been cooked is crushed with the particular kind of containers. It is determined
with Tusha (Satusha) and preserved for Sandhana. It that steel and plastic containers are suitable for Sandhana
possesses deepan and hrudya properties alomg with this Kalpana [47, 48].
it is krumi and paandu naashak [41].
Duration: As stated in Sushruta Sutra Sthana 45/203 and
Souviraka: Fermentation of boiled Yava after removing Sushruta Chikitsa Sthana 12/12-17, the word "jatarasam"
its husk (Nistusha) is known as Souviraka. The implies the conclusion of fermentation and production of
characteristics of Souviraka are Bhedana, Dipana, Arsha the proper product. Fermentation times vary depending
(piles), Kaphaghna, Grahani (malabsorption syndrome), on formulation and can range from as short as seven days
Udavarta (condition in which vayu moves upward), (Ashtashatarishta - Charaka Chikitsa Sthana 12/32–33)
Adhmana (flatulence with gurgling sound), and to as long as 180 days (Guggulu Asava Gada Nigraha
Asthishula (bone pain) [42]. 6/213–221) [49].

Kanji: Horse gramme and Shaali Dhanya, a particular Proportion of Carbohydrate: In Sandhana Kalpana
variety of rice, are prepared in four times the amount of products, carbohydrates serve as the primary source of
water and then filtered. The obtained liquid is held for nourishment. The kind and amount of carbohydrates
fermentation, and the sour liquid that results from this present influence the rate of fermentation and the end
procedure is known as Kanji [43]. product, such as biomass and primary and secondary
metabolites, that are formed. The viscosity of a solution
Sandaki: Raddish, mustard, turmeric, asafoetida, black increases with an increase in the concentration of
pepper, and cumin seed pieces are all placed in an carbohydrates in the liquid [49]. It has been noted by
earthenware container with water. Then, for 7 days, the Acharya Charaka and Sharangadhara that the
mixture is kept still in the sealed jar at a neutral location. fermentation process in Sandhana kalpana uses 39.06%
After filtering this combination, a liquid is formed that is of sweet ingredients, often carbohydrates. But it is
known as sandaki [44]. advisable to add just 40% of the sweet substances in
order to start the simple and early fermentation; the
Factors responsible for the accurate initiation of remaining amount is added once the fermentation
Sandhan Kalpana: process has started [50].
Temprature: There is a minimal amount of temperature
variance at the process location where sandhana kalpana Significance of Sandhan Dravya (Fermentor):
initiated. To fulfil this purpose in ancient times, Initiating the fermentation process, the fermentor serves
containers for the preparation of Asava-Arishta were put as a repository for microorganisms. A detailed study of
in Dhanya Rashi (Kanakbindu Arishta - Charaka ancient literature indicates that Sandhana dravya
Chikitsa Sthana 7/76-79), Bhugarbha, Chaulyagara (Fermentor) in Sandhana kalpana fulfils the following
(Kharjurasava - Gada Nigraha 7/266-274), Koshthasara roles (Table 2).
(Kumaryasava - Gada Nigraha 6/1-14). With the help of
Table 2
Fermentor Formulation Reference
Dhataki Pushpa Abhyarishta Ashtanga Hridaya Chikitsa Sthana 08/66
Madhuka Pushpa Kutajarishta Sharangadhara Samhita Madhyam Khanda 10/44-46
Surabeeja/Kinva Sura Sushruta Samhita Chikitsa Sthana 10/8

Sidhi Lakshanas (Signs to identify the completion of 2. When all of the prakshep dravya has
Process) [51]: accumulated at the botton of the container.
1. There is no sound perceptible when one places 3. When a match is lit within the vessel, it
their ear to the vessel from the outside. continues to burn.
© 2024 | Published by Scholars Middle East Publishers, Dubai, United Arab Emirates 45
Sharuti Sharma et al, Sch Int J Tradit Complement Med, Mar, 2024; 7(3): 42-47
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