Sarivadyasava is an Ayurvedic medicine, in liquid form. It is used in the treatment of many skin diseases. It is also known as Sarivadyasav, Saribadyasavam. Its main ingredient is – Sariva – Indian Sarsaparilla.
Sarivadyasava uses: 
Sarivadyasava is used in the treatment of gout, diabetes, diabetic carbuncles and related skin complications, skin infections and in rheumatism. It is a natural blood detox product.
Doctors also prescribe this for the treatment of
Excess sweating, burning sensation, hyper-hydrosis.
Cracked heels with burning sensation
Allergic dermatitis, contact dermatitis, tinea infection, pruritus, itching
Ring worm infection, acne vulgaris, pimples, boils, pustules, blisters
prostatitis, excess burning urination, Pemphigus vulgaris
Sarivadyasava dose: 12 – 24 ml once or twice a day, after food or as directed by Ayurvedic doctor.
Sarivadyasav side effects: 
There are no known side effects with this medicine. However, it is best to use this product under medical supervision
This product can be used during lactation and in children in low dose.
Seek medical advise for its usage during pregnancy.
Sarivayasava ingredients: 
Sariva – Indian Sarsaparilla – Hemidesmus indicus – 384 g
Musta – Cyperus rotundus – 192 g
Lodhra – Symplocos racemosa – 192 g
Nyagrodha – Ficus benghalensis – 192 g
Ashwattha – Ficus religiosa – 192 g
Shati – Hedychium spicatum – 192 g
Padmaka – Prunus cerasoides – 192 g
Hribera – Coleus vettiveroides – 192 g
Pata – Cissampelos pariera – 192 g
Amla – 192 g
Guduchi – Tinospora cordifolia – 192 g
Ushira – Vetiveria zizanoides – 192 g
Shweta chandana – Santalum album – 192 g
Rakta chandana – Pterocarpus marsupium – 192 g
Yamani – Trachyspermum ammi – 192 g
Katurohini – Picrorrhiza kurroa – 192 g
Patra – Cinnamomum tamala – 192 g
Sthula Ela – Amomum subulatum – 192 g
Cardamom – 192 g
Kushta – Saussurea lappa – 192 g
Svarnapatri – Cassia angustifolia – 192 g
Haritaki – Terminalia chebula – 192 g
water – 24.576 liters
Dhataki – Woodfordia fruticosa – 480 g
Raisins-2.8 kg
All the ingredients are kept closed in an air tight container for one month time. During this period, fermentation takes
place. Then the contents are filtered to get a clear liquid – Sarivadyasava. It is stored in a hygienic atmosphere.