EXTENSIVE REVIEW ON SHUKTA KALPANA- ACIDIC FERMENTATIVE PREPARATIONS

Shukta Kalpana, a distinctive category of fermented medicinal preparations in Ayurveda, encompasses a variety of acidic fermented products such as Kanji, Tushodaka, Sauvira, and others, each offering unique therapeutic properties. These preparations are primarily characterised by their sour, fermented nature and are used in the holistic approach to healing within Ayurvedic practices. The review presents the etymology, classification, properties (Guna), actions (Karma), indications, contraindications, and methods of preparation of Shukta Kalpana as described in classical literature. Shukta Kalpana includes a variety of formulations like Shukta, Chukra, Tushodaka, Sauvira, Sandaki, Kanji, Kalamla and Asuta, Comparative insights are also drawn with modern equivalents such as vinegar, pickled vegetables, and fermented beverages. Emphasis is laid on the pharmacological benefits, including digestive stimulation, probiotic activity, anti-inflammatory, and cardiotonic effects. Notably, Kanji emerges as the most referenced and therapeutically versatile preparation. The study concludes that Shukta Kalpana exemplifies the advanced understanding of fermentation in ancient Ayurvedic medicine, providing a foundation for further research and contemporary therapeutic applications.