Changes

*''Pushpasava'' (alcoholic preparation from flowers): ''Padma'' (Red lotus, Nelumbo nucifera Gaertn), ''utpala'' (Blue water lily, Nymphaca alba), ''nalina'' (indigo lotus), ''kumuda'' (Night-flowering Lotus), ''sanghandhika'' (fragrant white lotus), ''pundarika'' (Nymphaea lotus linn), ''shatapatra'' (centripetal lotus), ''madhuka'' (Madhuka Indica), ''priyangu'' (perfumed cherry, Calliarpa macrophylla), and ''dhataki'' (Fulsee flower, woodfordia fruticosa kurz). These ten flowers are considered suitable for making ''pushpasava''.

*''Pushpasava'' (alcoholic preparation from flowers): ''Padma'' (Red lotus, Nelumbo nucifera Gaertn), ''utpala'' (Blue water lily, Nymphaca alba), ''nalina'' (indigo lotus), ''kumuda'' (Night-flowering Lotus), ''sanghandhika'' (fragrant white lotus), ''pundarika'' (Nymphaea lotus linn), ''shatapatra'' (centripetal lotus), ''madhuka'' (Madhuka Indica), ''priyangu'' (perfumed cherry, Calliarpa macrophylla), and ''dhataki'' (Fulsee flower, woodfordia fruticosa kurz). These ten flowers are considered suitable for making ''pushpasava''.

*''Kandasava'' (alcoholic preparation from stem): ''Ikshu'' (Sugar cane), ''kandeksu'' (big sugar lane, Saccharum Spontanium lim), ''iksuvallika'' (Asteracanth longifilia Ness), ''pundraka'' (white Sugercane). The ''kanda'' (stem) of these four plants are considered ideal for making ''kandasava'' (alcoholic preparation of stem).

*''Kandasava'' (alcoholic preparation from stem): ''Ikshu'' (Sugar cane), ''kandeksu'' (big sugar lane, Saccharum Spontanium lim), ''iksuvallika'' (Asteracanth longifilia Ness), ''pundraka'' (white Sugercane). The ''kanda'' (stem) of these four plants are considered ideal for making ''kandasava'' (alcoholic preparation of stem).

*Patrasava (alcoholic preparation from leaves): Patola (Wild Snake gourd, Trichosanthes culumerina Linn), padaka (palmyra palm, Borassus flabellifer lin). The leaves of these two plants are considered best suited for preparation of patrasava (alcoholic preparation from leaves).

*''Patrasava'' (alcoholic preparation from leaves): ''Patola'' (Wild Snake gourd, Trichosanthes culumerina Linn), and ''padaka'' (palmyra palm, Borassus flabellifer lin). The leaves of these two plants are considered best suited for preparation of ''patrasava'' (alcoholic preparation from leaves).

*Twagasava (alcoholic preparation from bark): Tilvaka (Vibrunnum nervosum), lodhra (Symplocos racemosa Roxb.], elavaluka (cherry, Brunus cerasus), karmuka (Aroca catchu linn.). The barks of these four trees are used for making twagasava (alcoholic preparations from barks).

*''Twagasava'' (alcoholic preparation from bark): ''Tilvaka'' (Vibrunnum nervosum), ''lodhra'' (Symplocos racemosa Roxb.], ''elavaluka'' (cherry, Brunus cerasus),and ''karmuka'' (Aroca catchu linn.). The barks of these four trees are used for making ''twagasava'' (alcoholic preparations from barks).

*Sharkarasava (alcoholic preparation from sugar): Sugar is the only one thing from which sarakasava (sugar wine) is prepared.

*''Sharakarasava'' (alcoholic preparation from sugar): Sugar is the only one thing from which ''sharakarasava'' (sugar wine) is prepared.

Using each of these ingredients exclusively (i.e., without mixing or combining with any other additive or ingredient) results in eighty four varieties of alcoholic preparations. All these are known as asava (alcoholic preparation, wine) because of the process of fermentation involved in their preparation. The outcome or result of these asavas (alcoholic preparations) is based on the combination, properties of ingredients and the process or method of preparation. Thus, a skillful Ayurvedic practitioner proficient in the art of preparing asavas should be able to concoct a preparation with the right combination of ingredients, depending upon the doshas of the patient, his physical constititution, time, season, location, and other factors (48-49).

Using each of these ingredients exclusively (i.e., without mixing or combining with any other additive or ingredient) results in eighty four varieties of alcoholic preparations. All these are known as ''asava'' (alcoholic preparation, wine) because of the process of fermentation involved in their preparation. The outcome or result of these ''asavas'' (alcoholic preparations) is based on the combination, properties of ingredients and the process or method of preparation. Thus, a skillful Ayurvedic practitioner proficient in the art of preparing ''asavas'' should be able to concoct a preparation with the right combination of ingredients, depending upon the ''doshas'' of the patient, his physical constitution, time, season, location, and other factors [48-49]

==== Beneficial effects of ''asava'' ====

==== Beneficial effects of ''asava'' ====