Einstein International Journal Organization(EIJO)

Abstract
Ayurveda, the science of life has been evolving right since the Vedic period and various steps have been taken by researchers in this field even in the recent times, to standardize the pharmaceutical preparation mentioned in these ancienttexts. There are different of categories and classes of these formulations and Sandhan kalpana i.e. fermented liquids is oneof them. These fermented liquids are of two types, asava and arishta. Kutajarishta is an ayurvedic preparation which belongs to the class of arishta kalpana. It is recommended for atisar (Diarrhea), grahani (malabsorption syndrome) and pravahika (dysentery). In this study, kutajarishta has been prepared by traditional method as per the reference cited in Bhaishajyaratnavali. The observations and results of the study have been discussed in detail. An attempt is taken for development of a standard operating procedure (SOP) for the same.
Keywords: Ayurveda, Standardization, Kutajarishta, Sandhan Kalpana, Fermentation.

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