Chyavanprash, 450g | Ayurveda’s most famous Rasayana

Traditional Ayurvedic Amla Rasayana for daily vitality

Maharishi Ayurveda Chyavanprash is a traditional Ayurvedic herbal fruit preparation based on fully ripe amla fruit, also known as amalaki. Made according to the classical Ayurvedic tradition, it combines amla with ghee, honey, bamboo manna, long pepper, cinnamon, cardamom and a wide range of carefully selected herbs and spices.

Chyavanprash is Ayurveda’s most famous rasayana, traditionally used to nourish vitality, support digestion, promote ojas and help maintain everyday strength and resilience. The Maharishi Ayurveda recipe contains high levels of vitamin C, which contributes to the normal function of the immune system and the protection of cells from oxidative stress.

Main benefits

• Supports normal immune function: The product contains vitamin C, which contributes to the normal function of the immune system and helps protect cells from oxidative stress.
• Traditional Ayurvedic rasayana: Chyavanprash is one of Ayurveda’s classic rejuvenating preparations, traditionally used to support vitality, strength and long-term health.
• Rich in amla fruit: Amla, or amalaki, is highly valued in Ayurveda and is naturally rich in vitamin C. It is traditionally considered tridoshic, helping to balance Vata, Pitta and Kapha.
• Supports digestion and agni: In Ayurveda, Chyavanprash is traditionally used to support agni, the digestive fire, helping the body make better use of nourishment.
• Helps build ojas: Ojas is described in Ayurveda as the subtle essence of vitality, strength and resilience. Chyavanprash is traditionally used to nourish ojas and support overall vitality.
• Made with original Vanshlochan: Maharishi Ayurveda Chyavanprash contains bamboo manna, traditionally valued in Ayurveda and included in the classical formulation.

Key ingredients and their actions

• Amalaki: The key fruit in Chyavanprash, amalaki is one of Ayurveda’s most highly valued rasayana ingredients and is traditionally used to support vitality, digestion and balanced health.
• Ghee: Clarified butter acts as a traditional carrier ingredient, helping bring the herbal preparation into a rich, nourishing base.
• Honey: In Ayurveda, honey is traditionally used as a yogavahi, helping carry herbs deeper into the body while adding natural sweetness.
• Vanshlochan: This natural bamboo manna is a valued classical ingredient in original Chyavanprash recipes.
• Pippali: Long pepper is traditionally used to support digestion, warmth and the assimilation of herbal preparations.
• Cinnamon: A warming aromatic spice traditionally used to support digestion and add depth to the flavour of the formula.
• Cardamom: A fragrant spice traditionally used to support digestive comfort and give the preparation a pleasant aromatic quality.
• Guduchi: A classic Ayurvedic rasayana herb traditionally used to support vitality, natural defences and balanced energy.

How to use

• Adults: Take 1 heaped teaspoon, approximately 10g, twice daily, morning and evening, with warm milk or water.
• Do not exceed the stated recommended daily dose.
• Food supplements should not be used as a substitute for a varied, balanced diet and a healthy lifestyle.
• Store out of reach of young children.

Container content

• 450g paste.
• Recommended daily intake: 20g, equal to 2 heaped teaspoons daily.
• Vitamin C per recommended daily intake: 30mg, equal to 37.5% NRV.

Full list of ingredients

• Ikshu Sharkara – Cane sugar (Saccharum officinarum)
• Amalaki – Amla fruit (Emblica officinalis)
• Ghrita – Clarified butter, ghee (Milk-derived clarified butter)
• Madhu – Honey (Apis mellifera)
• Vanshlochan – Bamboo manna (Bambusa arundinacea)
• Pippali – Long pepper (Piper longum)
• Kumkuma – Saffron (Crocus sativus)
• Tvak – Ceylon cinnamon (Cinnamomum zeylanicum)
• Draksha – Raisins (Vitis vinifera)
• Pushkaramula – Indian elecampane (Inula racemosa)
• Karkatshringi – Pistachio gall (Pistacia integerrima)
• Vriddhi – Himalayan habenaria (Habenaria intermedia)
• Jivaka – Malaxis orchid (Microstylis wallichii)
• Guduchi – Heart-leaved moonseed (Tinospora cordifolia)
• Bhumyamalaki – Stonebreaker (Phyllanthus niruri)
• Karchura – Zedoary (Curcuma zedoaria)
• Kumuda – Water lily (Nymphaea stellata)
• Kakoli – Himalayan fritillary (Fritillaria roylei)
• Vasaka – Indian lungwort (Adhatoda vasica)
• Martynia – Tiger’s claw (Martynia annua)
• Nagakesara – Ceylon ironwood (Mesua ferrea)
• Meda – Whorled Solomon’s seal (Polygonatum verticillatum)
• Haritaki – Chebulic myrobalan (Terminalia chebula)
• Vidarikand – Kudzu (Pueraria tuberosa)
• Shyonaka – Indian trumpet flower (Oroxylum indicum)
• Kantakari – Yellow-berried nightshade (Solanum xanthocarpum)
• Gambhari – Beechwood tree (Gmelina arborea)
• Mashaparni – Wild black gram (Teramnus labialis)
• Gokshura – Puncture vine (Tribulus terrestris)
• Prishniparni – Uraria (Uraria picta)
• Ela – Green cardamom (Elettaria cardamomum)
• Agnimantha – Clerodendrum (Clerodendrum phlomidis)
• Bala – Country mallow (Sida cordifolia)
• Punarnava – Spreading hogweed (Boerhaavia diffusa)
• Brihati – Indian nightshade (Solanum indicum)
• Patala – Trumpet flower tree (Stereospermum suaveolens)
• Mudgaparni – Wild mung bean (Phaseolus trilobus)
• Jivanti – Leptadenia (Leptadenia reticulata)
• Nagarmotha – Nut grass (Cyperus scariosus)
• Shalaparni – Desmodium (Desmodium gangeticum)
• Chandana – White sandalwood (Santalum album)
• Bilva – Bengal quince (Aegle marmelos)
• Agaru – Agarwood (Aquilaria agallocha)