Chyawanprash

Chyawanprash — Chyavanaprasha in the pharmacopoeial spelling — is a classical avaleha (leha) of the Ayurvedic Formulary of India, not a proprietary blend somebody invented for a label. The formula runs to roughly fifty botanicals built around a core of Amalaki, the fruit of Phyllanthus emblica L. (syn. Emblica officinalis Gaertn., family Phyllanthaceae), which is about 35% of the batch by weight. Fresh amla is boiled in a decoction of the supporting herbs, the pulp is separated and fried in cow ghee and sesame oil, sugar or jaggery is cooked to leha consistency, the fine powders — pippali (Piper longum), twak, ela, patra, nagakeshara and vamshalochana — are folded in, and honey is added only after the mass has cooled, because heating honey is specifically avoided in the classical method. We release against the Ayurvedic Pharmacopoeia of India Part II monograph: not less than 0.5% gallic acid, water-soluble extractive not less than 50.0%, and pH 3.82 to 4.23 in 1% aqueous solution. Manufacture is under a Drugs and Cosmetics Act 1940 Ayurvedic licence to Schedule T GMP. Read the allergen line before you read anything else, because Chyawanprash is one of the very few botanical products in this catalogue that carries two declarable allergens by design. Cow ghee makes it a milk-containing product under EU Annex II and under US FALCPA. Sesame oil (tila taila) makes it a sesame-containing product, and sesame has been the ninth major US food allergen since 1 January 2023, so a buyer who inherits an older label is exposed the day the container lands. Honey takes it out of vegan and brings the infant honey labelling rules that apply in most markets. The material is vegetarian — nothing slaughter-derived, nothing porcine, nothing marine, the only animal input being milk fat and honey — but as the classical formula stands it is never vegan. We will build ghee-free and honey-free versions on a plant fat and a sugar or date syrup, and several brands sell them, but that is a different article and it must not be represented as the API formulation. Two sourcing questions decide whether a Chyawanprash is actually exportable. The first is Ashtavarga — Jivaka, Rishabhaka, Meda, Mahameda, Kakoli, Kshirakakoli, Riddhi and Vriddhi — which are scarce, largely wild-collected and in several cases threatened. Classical practice permits named substitutes, every commercial Chyawanprash on the market uses them, and the honest thing is to say so: the certificate of analysis states which of the eight are actual and which are substituted, and with what, so your regulatory file is not a guess. The second is bhasma. Export grades from us carry no bhasma, no calcined metal or mineral preparation and no gold or silver leaf, because metal-bearing Ayurvedic preparations are precisely what fails a European or American heavy-metal screen and generates the recall headlines the whole category lives under. Every batch is tested to the AYUSH export requirement — lead not more than 10 ppm, arsenic not more than 3 ppm, mercury not more than 1 ppm, cadmium not more than 0.3 ppm — alongside aflatoxins, pesticide residues and microbial limits.