Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 hello, can anyone please tell me how to make wine with amla. my friend was saying it is good for digestion. is it true. what is the correct dose. can you explain how it is useful for our health. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 > hello, can anyone please tell me how to make wine with amla. my friend was saying it is good for digestion. is it true. what is the correct dose. can you explain how it is useful for our health. > Amla, also known as amalaki, is the Indian gooseberry (Embilica officinalis). It is also affectionately called dhatri (nurse), because it nurses people and protects them from disease. It is one of the most highly-regarded fruits in ayurvedic medicine, because it has so many therapeutic properties. It is rich in vitamin C, gallic acid and other antoxidants. These are bound in tannins, which protect them even when heated. Here is a list of properties from a standard text (Pandey G, Dravyaguna Vijnana): * Rejuvenative * Balancing all three doshas * Brain and nerve tonic * Stimulates appetite and digestion, and improves peristalsis and intestinal function * Liver and spleen tonic * Heart tonic, blood tonic, anti-inflammatory * Anti-tussive (against coughs) * Fertility enhancer and aphrodisiac * Diuretic * Good for itching, skin conditions and complexion * Good for fevers, hot flashes and thirst * Eye and hair tonic * etc., etc. Caraka says in his Cikitsasthanam (Chap 1) that amalaki is similar in properties to haritaki; the main difference being that haritaki is warming while amalaki is cooling. He says, " one should regard the fruits of haritaki as well as amalaki like nectar. " Along with haritaki, amalaki is considered one of the best anti-ageing (rasayana) herbs. Many rasayana herbs have been found to have antioxidant, anti-inflammatory, anti-cancer and adaptogenic (anti-stress) actions. Amalaki wine is known as Dhatryarishta. I don't have the traditional formula for it right now. However, an asava could be made of the pure amalaki juice which is fermented with dhataki flowers and sugar. A modern way is to use 4 litres of juice with 1 kg of sugar, fermenting it in a 5 litre glass winemaking jar with an airlock. The fermenting flowers could be replaced by winemaking yeast. For an arishta, you could add water and boil the amalaki fruits or powder (16 parts water to 1 part powder) with raisins and some spices like cinnamon, pippali, and cardamom. Reduce the water to 1/8 original amount. When cooled, add the fermenting flowers or yeast, and the sugar. Ferment for about a month or until bubbles stop rising, then siphon into another jar and store airtight for another 4-6 weeks. The asava is more cooling and better for pitta conditions; while the arishta is more warming but still ok for pitta in moderate amounts. The dosage of medicated wines is 10-30 ml, 2-3 times daily, after meals. Best regards, Gerald lopez Ayurveda & Yoga consultant Auckland, New Zealand http://www.gerald-lopez.com <http://www.gerald-lopez.com> Quote Link to comment Share on other sites More sharing options...
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