Product Description
Ingredients (Composition)
There are two main formulae of Angoorasava, as given below:
First Formula
| Ingredient Name | Quantity |
| Angoor (Angur) – Fresh Grape Juice – Vitis Vinifera | 100 Kg |
| Sugar | 50 Kg |
| Dhataki Flowers – Woodfordia Fruticosa | 5 Kg |
| Chikni Supari (Betel Nuts) – Areca Catechu | 250 grams |
| Laung (Clove) – Syzygium Aromaticum | 200 grams |
| Javitri (Mace) – Myristica Fragrans | 200 grams |
| Dalchini (Cinnamon) – Cinnamomum Zeylanicum | 200 grams |
| Tejpata (Indian Bay Leaf) – Cinnamomum Tamala | 200 grams |
| Sonth (Dried ginger) – Zingiber Officinale | 200 grams |
| Kali Mirch (Black Pepper) – Piper Nigrum | 200 grams |
| Pippali (Long Pepper) – Piper Longum | 200 grams |
| Nagkesar – Mesua Ferrea | 200 grams |
| Akarkara – Anacyclus Pyrethrum | 200 grams |
| Kamalkand (Lotus Stem) – Nelumbo Nucifera | 200 grams |
| Kuth or Kushta (Indian Costus Root) – Saussurea Lappa | 200 grams |
| Babul Bark – Acacia Arabica | 200 grams |
Preparation Method: Take all dried ingredients of Angoorasava except Grape Juice and sugar. Grind them to make a coarse powder. Now, mix all ingredients including Grape Juice and sugar in Asava Vessel and leave it for 15 days. After 15 days, decant the liquid and preserve it in food-grade bottles. Now, this preparation is called Angoorasava.
Second Formula
| Ingredient Name | Quantity |
| Laung (Clove) – Syzygium Aromaticum | 36 grams |
| Jaiphal (Nutmeg) – Myristica Fragrans | 36 grams |
| Javitri (Mace) – Myristica Fragrans | 36 grams |
| Dalchini (Cinnamon) – Cinnamomum Zeylanicum | 36 grams |
| Tejpata (Indian Bay Leaf) – Cinnamomum Tamala | 36 grams |
| Sonth (Dried ginger) – Zingiber Officinale | 36 grams |
| Kali Mirch (Black Pepper) – Piper Nigrum | 36 grams |
| Pippali (Long Pepper) – Piper Longum | 36 grams |
| Piplamool – – Piper Longum Roots | 36 grams |
| Renuka (Nirgundi Seeds) – Vitex Negundo | 36 grams |
| Elaichi (Cardamom) – Elettaria Cardamomum | 36 grams |
| Nagkesar – Mesua Ferrea | 36 grams |
| Kankol (Kababchini) – Piper Cubeba | 36 grams |
| Akarkara – Anacyclus Pyrethrum | 36 grams |
| Mulethi (Yashtimadhu) – Glycyrrhiza Glabra | 36 grams |
| Ashwagandha – Withania Somnifera | 36 grams |
| Shatavari – Asparagus Racemosus | 36 grams |
| Safed Musli – Chlorophytum Borivilianum | 36 grams |
| Utangan (Uttanjan) seeds – Blepharis Edulis | 36 grams |
| Babul Bark – Acacia Arabica | 60 grams |
| Kanchnar Bark – Bauhinia Variegata | 60 grams |
| Chikni Supari (Betel Nuts) – Areca Catechu | 240 grams |
| Pishta (Pistachios) – Pistacia Vera | 240 grams |
| Chhuhara (Dates) – Phoenix Dactylifera | 480 grams |
| Chironji | 480 grams |
| Badam (Almonds) | 480 grams |
| Dhataki Flowers – Woodfordia Fruticosa | 480 grams |
| Angoor (Angur) – Fresh Grape – Vitis Vinifera | 4800 grams |
| Nashpati (Asian Pear) – Pyrus Pyrifolia | 1920 grams |
| Seb (Apples) – Malus Domestica | 1920 grams |
| Anar (Pomegranate) – Punica Granatum | 1920 grams |
| Santra (Oranges) – Citrus Sinensis | 960 grams |
| Kesar (Saffron) – Crocus Sativus | 12 grams |
| Kastoori (Musk) | 3 grams |
| Honey | 1920 grams |
| Sugar | 3840 grams |
| Water | 24 Kg |
Preparation Method: Take all dried ingredients of Angoorasava except Grapes, Kesar, Kastoori, honey, sugar, and water. Grind them to make a coarse powder. Now, crush grapes to make a paste. Now, mix all ingredients including Grapes, honey, sugar, and water except Kesar and Kastoori in Asava Vessel and leave it for 30 days. After 30 days, decant the liquid. Now, take a very small amount of rectified spirit to mix Kesar and Kastoori. Then add this in the decanted liquid and then preserve it in food-grade bottles. Now Angoorasava is ready to use.
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