Ayaskriti 450ml | Ayurvedic Fermented Tonic for Healthy Metabolism & Clear Skin

Ayaskriti from Vaidyaratnam Oushadhasala is a classical herbo-mineral fermented tonic, taken after food to support healthy sugar metabolism, steady weight and clear, even skin.

Ayas is the classical Sanskrit name of the mineral constituent the whole preparation is built around, and kriti means a making or a thing prepared, so the name marks this out as the classical preparation in which that constituent is carried by a fermented decoction.

Ayurvedic Significance

Classical practice reads unsteady sugar metabolism as Prameha, a disturbance of Kapha over an overloaded Meda dhatu, with the Medovaha srotas grown sluggish. Ayaskriti answers that with an unusually long decoction of dense heartwoods and barks, all of them ruksha and kashaya, drying and astringent where there is heaviness and damp. The self generated alcohol carries those tannin rich constituents far better than water could, which is why the fermented form was chosen.

Traditional Uses & Benefits

• Healthy sugar metabolism: The first of the classical indications, approached by drying and lightening Kapha and Meda dhatu.
• Healthy weight management: The astringent heartwood group is the classical answer to accumulation, taken as a long course.
• Clear, even skin: Khadira with Daruharidra and the sandalwoods is the classical pairing where skin tone has grown uneven.
• Comfortable regularity: Named in the classical indications and supported by the astringent, toning direction of the whole.
• A balanced gut environment: Vidanga and Kutaja carry the classical Krimi related use.
• Healthy blood: The formulation is traditionally taken where Rakta dhatu needs building alongside everything else.

Traditional uses as set out in classical Ayurveda; these are not statements of medical effect.

Key Ingredients

Decoction of

• Khadira (Acacia catechu) and Kadara (Acacia suma): Two catechu heartwoods, the most astringent constituents of the group and the classical support for clear skin.
• Asana (Pterocarpus marsupium): Indian kino heartwood, the wood classical practice names first where sugar metabolism has grown unsteady.
• Meshasringi (Gymnema sylvestre): The leaf traditionally chewed to dull the taste of sweetness, long associated with Prameha.
• Arjuna (Terminalia arjuna) and Dhava (Anogeissus latifolia): Two astringent barks that tone the tissues.
• Chandana and Rakthachandana: White and red sandalwood heartwoods, cooling and steadying against a drying formulation.
• Daruharidra (Berberis aristata): Bitter stem bark, classically paired with the catechus for the skin.
• Simshapa, Tinisa, Saka, Sala, Agaru, Chagakarna and Aswakarna: The dense heartwoods that give the decoction its weight and long simmer.
• Bhurja, Sireesha, Palasa, Puga, Tala, Karanja and Poothi Karanja: The supporting barks, seeds and flowers that complete the classical group.

Powder of

• Kutaja (Holarrhena antidysenterica) and Vidanga (Embelia ribes): The classical pair for a balanced gut environment.
• Katuka (Picrorhiza kurroa) and Bharangi (Clerodendrum serratum): Two bitters that keep the formulation from turning heavy.
• Trikatu group and Chavya (Maricha, Pippali, Pippalimoola, Sunti, Chavya): The pungent constituents that hold Agni steady.
• Ela, Ajaji, Jeeraka, Ajamoda and Sarshapa: The aromatic seeds that round a very astringent base.
• Murva, Pata, Katvanga and Pasugandha, with Hingu and Chithraka taken through classical Shodhana: The remaining classical supports.

Mineral Constituent

• This is a herbo-mineral preparation. Alongside the herbs it carries Lohapatra, prepared by the classical Shodhana process and named here in its traditional Sanskrit form.

Base & Others

• Guda: Jaggery, the sweet base and the substrate the fermentation feeds on.
• Madhu: Honey, added in the classical manner.
• Ghrutha: Ghee, present as required by the classical method.
• Laksha: Lac, the traditional finishing constituent.

Suggested Use

15 to 30 ml twice daily after food, diluted with an equal quantity of warm water as Anupana. Taking it after meals is part of the classical instruction for a fermented preparation. Use under the guidance of a qualified Ayurvedic practitioner.

Safety & Certifications

• GMP certified production: Prepared by Vaidyaratnam Oushadhasala in a GMP certified facility under documented quality controls.
• Prepared per classical texts: Made by the traditional method, a long heartwood decoction left to ferment on its own with jaggery over several weeks.
• Contains naturally occurring alcohol: This preparation generates its own alcohol during fermentation, and that alcohol is part of how it works, carrying the tannin rich constituents that water alone would leave behind. Anyone avoiding alcohol for any reason should take qualified Ayurvedic practitioner guidance before choosing this form, and a practitioner can suggest a non fermented preparation instead.
• Contains jaggery and honey: Jaggery is the sweet base and the fermentation substrate, and honey is added in the classical manner, so the finished tonic carries natural sugars. This matters particularly here, since the formulation is chosen by people watching sugar intake. Count the serving in and take practitioner guidance first.
• Contains ghee: Ghee is part of the classical method, so this does not suit a dairy free or vegan routine.
• Herbo-mineral formulation: It carries the classical mineral constituent Lohapatra alongside a small number of potent botanicals, each taken through traditional Shodhana. It is selected with qualified Ayurvedic practitioner guidance rather than chosen unsupervised.
• Pregnancy and nursing: Not selected during pregnancy or while nursing except under the direct guidance of a qualified Ayurvedic practitioner.
• Storage: Store in a cool, dry place away from direct sunlight with the cap closed. A little natural sediment is normal; shake gently before pouring.