Introduction:-
Quath, swaras and water etc. liquid things added vegetation fluid powder, sugar, jaggery or honey and to make good Asawa mix some kinv, put this mixture into clay pot or ceramic pots or teak wood casks which is proper layers inside with ghee, tied the cloth on its face and keep it pure airy place. After the some time check it again and again that fermentation stop or not. When the fermentation are be stop and all the material is sitting down then filter it with cloth, after that mix jatamasi, black pepper and put into the ceramic pots which have air tight lid. If the air enter into the ready Asawa-Arishta then it becomes defective.
Interpolation Standard:-
Where there is no proof of fluid in the Arisht, there 12 kg, 750 gm quath, water etc liquid things add jaggery, sugar or honey 4.5 kg and add interpolation liquid 467 gm. Drakshasava, madhukasava and khajurasava already have sugar so add only 3.5 kg sugar.
Vinegar:-
If the Asawa-Arishta is become defective and sour or cane juice etc. sweet juice become sour then it is called "vinegar".
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