Nimi - Sariva Churna

Ayurvedic Flavors

Dosha: Reducing Pitta and Vata
Rasa: sweet, slightly bitter
Guna: heavy
Vipaka: sweet
Virya: cold

Sabine's Comments on the Ayurvedic Plant and Its Application

I first encountered Sariva during my travels through South India. There, I was served Nannari, a cooling syrup made from Sariva, sugar, and a splash of lemon. I was particularly amazed by the truly pleasant taste and the enticing fragrance. Until then, few Ayurvedic recipes had impressed me in terms of flavor. But I loved Sariva from the very first moment. Its extraordinary taste makes it an excellent spice for desserts or drinks. Even today, I always enhance my desserts, like a sweet variant of Tsampa, with Sariva.
But I also make the syrup in summer as a cooling drink for my children. For this, I mix 100g of dried Sariva root powder with 1 liter of water. I let this sit for 1 hour before simmering it with 5 cups of Ayurvedic sugar for 20-30 minutes. After this time, the consistency should be like syrup. I let the syrup cool and then filter it through fine cotton cloths.
For a glass of Nannari, I use 3 teaspoons of Sariva syrup in a glass of water, and add a splash of lemon.
During my later travels, I had the chance to experience the traditional use of Sariva quite practically. A Vaidya took me to a climbing plant and dug out the root. Remarkably, he retrieved the root with a stick from the ground. Metal tools are not suitable, he explained. I found this argument very interesting because I know from our cultural context that how one obtains a root is crucial to harnessing its power. Old texts still state that, for example, the plantain root must be dug out with a horn to obtain the spirit of the root.
From the root, the Vaidya pressed out a juice that he used immediately. He assured me that the immediate use is essential. Sariva is traditionally not cooked, but at most an infusion is made from it.
An infusion also serves as the basis for most external applications of Sariva.
In Ayurveda, Sariva is classified as one of the Rasayanas. It balances all three Doshas, has a cooling effect, and is sweet and bitter in taste.