Sariva is known as Indian Sarsaparilla. It is different from Sarsaparilla. Its botanical name is Hemidesmus indicus. In Ayurveda system of medicine, it is widely used in the treatment of oligospermia, gastritis, anorexia, menorrhagia etc.
Botanical Name– Hemedismus indicus R.Br
Family – Asclepidaceae (Peripiocaceae) – Arka Kula
Hindi and Bengali- Anantamul, Kapuri (because root smell resembles Kapoor – camphor)
English Name-Indian Sarsaparilla
Telugu name- Sungandhipala, Muttavapylagamu
Marathi name- Upalsari, Uparsal
Gujarati Name- Kapuri, Madhuri, Upalasri
Tamil Name- Nannari
Kannada Name- Sogade Beru
Malayalam Name- Naruninti
Ananta, Anantamula, Asphota, Utpala Sariva, Shyama, Krsodari, Canadana, Gopi, Gopavalli.
Charaka Sahmita –
Jvarahara – group of herbs used in treating fever
Daha Prashamana – group of herbs that relieve burning sensation,
Pureesha Sangahaniya – group of herbs that improve bulk of feces,
Stanya shodhana – group of herbs that cleanse and detoxify breast milk,
Madhura skandha – sweet tasting group of herbs.
Sushruta- Sarivadi, Vidarigandhadi, Valli pancamula Gana
Vagbhata – Sarivadi Gana.
There are two types of Sariva explained in Ayurvedic books –
Shveta Sariva – white variety – Hemidesmus indicus and
Krishna Sariva – Cryptolepis buchanani / Ichnocarpus frutescens
Therapeutically both are considered to be similar in action.
Major chemical contained– H. Indicus- Hyperoside, Rutin, desinine, Hexatriacontance, B- Sitosterol; hemidesminine, Hemidesmin-1 and hemidesmin-2.
(Reference: Illustrated Dravyaguna Vijnana, Vol. II, by Dr JLN Shastry)
Rasa (taste) – Madhura (sweet), Tikta (bitter)
Guna (qualities) – Guru (heavy), Snigdha (oily, unctuous)
Vipaka- Madhura – undergoes sweet taste conversion after digestion.
Veerya – Sheeta – coolant.
Effect on Tridosha
Tridoshahara. It balances all the three Doshas.
Kushtahara – useful in skin diseases
Kanduhara – useful in itching, pruritus
Jvarahara – useful in fever
Mehanashana – Useful in diabetes, urinary tract disorders
Durgandha nashana – relieves bad odor
Shukrala – improves sperm quality and quantity
Atisarahara – useful in diarrhea, dysentery
Amahara – relieves Ama
Vishapaha – anti-toxic
Agnisada – useful in low digestion strength
Shvasa, Kasahara – useful in respiratory conditions, cough, cold, asthma
Pradaranut – useful in menorrhagia.
The black variety of Sariva is similar in action. Its uses are –
Sangrahi – absorbent, useful in diarrhoea
Shishira – coolant
Kaphavatajit – balances Kapha and Vata
Trushna – useful in excessive thirst
Aruchi – useful in anorexia
Raktapittahara – useful in bleeding disorders such as nasal bleeding, menorrhagia etc.
Part used, dosage
Part used– root
Dosage– – Indian sarsaparilla – water decoction – 50-100 ml, root Paste 5 g, root powder 1 – 3 g
There are no known side effects with Sariva.
During pregnancy, consult your doctor before using this herb.
It is safe to use during lactation and in children.
Ayurveda medicines with Hemidesmus indicus as ingredient –
Sarivadyasavam – useful in gout, skin diseases
Mathala Rasayanam – useful in cough, cold, asthma, bleeding disorders
Mahamanjistadi Kashayam – useful in skin diseases, gout, syphilis and non healing wounds
Maha Vishagarbha Taila – useful in sciatica, joint stiffness and tinnitus
Manasamitra Vatakam – Useful in speech problems, depression, psychiatric disorders.
Easy method of preparing Sarsaparilla Sarbath.
Take 100 grams of Sarsaparilla. Add 1 litre of water to it. Boil over mild fire till the water quantity reduces to half a litre. Filter it.
Add – 400 grams of sugar / jaggery to it.
Boil it till the total solution attains the consistency of a syrup.
Allow it to cool down. Store in a cool dry place, in an air tight bottle.
This can be stored for a period of 3 – 4 months without refrigeration.
Whenever juice is to be consumed, you can add half a cup of this with half a cup of hot water and drink.