Satvik Chyawanprash Manuscript Edition

Rare ingredient story

• Wild amla + 52 dravyas: Including guduchi, bala, gokshura, jatamansi—all hand-harvested.
• Sourcing: We run traceable supply with forest collectives; no part is machine-dried.
• Preservation: Herbs shade-dried, powdered weekly; honey added below 40°C.

The sacred method

• Vessel: Bell-metal kadai
• Fire: Cow-dung cake slow fire
• Timing cue: Cook until jam reaches 'one-thread' but still glossy

• When a drop in water forms a pearl, jam is ready.
• Spoon must fall slowly, coating both sides.

Ayurvedic & seasonal wisdom

• Dosha focus: Tridoshic rejuvenative
• Benefits: Improves ojas, respiratory resilience, reproductive tissue strength.
• Consumption notes: 1 tsp at dawn with warm milk or water; avoid sour foods for 30 minutes.

Sojal's revival notes

• Herb sourcing ledger:Every jar lists herb origin and harvest moon date.
• Firekeeping workshop:Teach younger vaidyas to maintain cow-dung ember heat without thermometers.

Ingredients

Method

1. Steam amla until soft, deseed, sun-dry pulp lightly.
2. Cook pulp with ghee until glossy, set aside.
3. Prepare herb decoction in three stages, reducing to thick syrup.
4. Combine pulp, decoction, slow cook until thick.
5. Cool below 40°C, stir in honey, spices.

Preservation actions