Amlaprash 400g

🟤 Jaggery Amlaprash - Classical Ayurvedic Formulation with 60+ Organic Herbs

Handcrafted via the Ancient Chyawan Rishi Method • With Rare Ashtavarga • Cooked in Ghee & Til Oil

Amlaprash is our heritage-inspired Ayurvedic wellness preserve, prepared exactly the way classical Chyawanprash was made centuries ago - slow-cooked fresh Amla, infused with the decoctions of 60+ forest-grade herbs, finished with organic ghee, til oil, honey & jaggery for unmatched nourishment and aroma. 🍯🌱🔥

📜 A Classical Ayurvedic Preparation Reimagined for the Modern Conscious Consumer

Sanesa Yourganic Amlaprash is crafted on the foundation of the original Ayurvedic Rasayana tradition - a rejuvenation formula created by Rishi Chyawan to support vitality, longevity, respiratory comfort, and seasonal resilience.

1. The Base: Fresh Amla (40%) - Cooked the Traditional Way

We start with fresh organic Amla, the heart of every true Chyawanprash. The fruits are deseeded, slow-cooked, and transformed into a velvety paste rich in vitamin C, polyphenols, and heat-stable antioxidants unique to cooked Amla.

2. 60+ Organic Herbs - Full-Spectrum Rasayana

Your Amlaprash contains the complete classical bouquet of herbs:
✔ Dashamoola roots
✔ Forest botanicals
✔ Breathing & immunity herbs
✔ Digestive herbs
✔ Strengthening & energy tonics
✔ Rare Ashtavarga group (8 vitality herbs that most modern brands omit)

Every herb is certified organic, ethically sourced, shade-dried, and decocted in copper vessels to retain potency.

3. Rare Ashtavarga - The Lost Ayurvedic Treasure

This group of eight rare Himalayan herbs - Jivanta, Rishbaka, Kakoli, Ksheer Kakoli, Maidaa, Mahamidaa, Riddhi, Siddhi - was historically reserved for royal formulations.

They are known in Ayurveda for:

• Rasayana (rejuvenative) support
• Strengthening tissues (dhatus)
• Enhancing vitality

Very few commercial brands include all eight. Your Amlaprash does.

4. Classical Fats & Sweeteners - In Exact Ayurvedic Ratios

Following the traditional steps:

• 🧈 Ghee (5%) nourishes & carries fat-soluble herbal actives.
• 🌱 Til oil (5%) supports deep absorption (sookshma).
• 🍯 Jaggery (40%) provides mineral-rich sweetness with deeper flavour notes.
• 🍯 Honey (3%) is added only after cooling, preserving its natural enzymes.

This ratio - 5 : 5 : 40 : 40 : 3 (Ghee : Til Oil : Amla : Jaggery : Honey) - mirrors the classical Ayurvedic blueprint, with jaggery offering a less sweet, more flavorful profile compared to mishri.

5. Slow Cooking - As It Was Done in Ancient Ashrams

The entire preparation is slow-cooked over low flame:

• ❌ No preservatives
• ❌ No stabilisers
• ❌ No artificial flavours
• ❌ No chemical thickeners
• ❌ No synthetic colours

Just time, patience, and purity.

The result is a dark, aromatic, velvety Amlaprash with warm spice notes, deep herbal layers, and a more complex flavour profile thanks to jaggery.

🧧 Key Differences with Jaggery-Based Amlaprash

• 🍯 Taste: Less sweet, more layered and flavorful.
• ⏳ Shelf Life: Slightly shorter (~5-6 months airtight vs ~6-8 months with mishri).
• 🌿 Character: Jaggery adds mineral depth and earthy notes, enhancing herbal warmth.

⚠️ Cautionary Notes

• Contains natural sugars; consume in moderation.
• Not recommended for diabetics due to honey + jaggery + Amla sugars.
• Contains warming spices; individuals sensitive to heat should begin with small amounts.
• Not for infants below 1 year (contains honey).
• Those pregnant, breastfeeding, or with chronic conditions should follow practitioner advice.

🌍 Sustainability & Service Promise

• 100% organic herbs • Zero preservatives
• Prepared in small batches using classical methods
• Ethical sourcing from certified organic farms
• Glass jar packaging + Buy-back program ♻️
• Transparent, honest, unadulterated Ayurvedic craftsmanship

🌸 Fun / Interesting Fact

In Ayurveda, jaggery is considered an ideal carrier (anupana) for herbs, helping them reach deeper tissues. By using jaggery instead of mishri, this Amlaprash aligns even more closely with traditional household practices where jaggery was the preferred sweetener.