Ras, Navratna Ras, Navratnakalp Amrit, Panchamrit Ras, Paradi Ras, Ramchuramni Ras, Rattivalbh Pak, Shukar Amrit Vati, Smritisagar Ras, Suvarn Malini Vasant, Suvarn Vasant Malti, Swapanmehtank, Vasant Kusmakar Ras, Visha Rasaayana, Vrihda Vangeshwar Rasa. These classical Rasayan formulas, contain a large number of ingredients, including minerals, pearl, coral and gems, and include a specially processed (samskara) mercury (the word ras indicates mercury as an ingredient). Because of negative publicity and cost factor, the use of the classical rasayana formulas has declined considerably, and most of the preparations available now have herbal ingredients with a couple of mineral and animal products. The non-availability and wild life protection act has made the use of musk, amber, and parts of wild-life animals nearly impossible. The current Rasayan formulas are based on such ingredients as amla (Emblica officinalis) which, if fresh, has high content of vitamin C, Terminalia belerica, Terminalia chebula, Shilajit, Long pepper, Black pepper, Ginger, processed Guggul, Guduchi, Ashwaganda, Shatavari and similar ingredients. Rasayan Shastr in Ancient India was much less developed than today. Nevertheless, the use and practice of Rasayan was widespread in Ancient India, and some examples of applied rasayan include paints used in the caves of Ajanta and Ellora, Maharashtra state, the steel of Vishnustambha (literal meaning: the tower of Vishnu), and a processed wood sample in the Kondivade caves near the Rajmachi fort in Maharashtra. Rasayana In many Indian homes, rasayana (fruit squash) juices are prepared and served as drink, desert or as accompaniment to meals. In Tulunadu region of India, Banana and Mango Rasayana are made by mixing fruit pulp with cow's milk or coconut milk to a thick consistency. This rasayana may be drunk as juice by diluting with water or milk. With thick consistency it is used as accompaniment to dosa, chapati or meals. Rasayana may also be known as lassi. Many believe this rasayana helps to beat the heat of Indian summers. Rasayana is often given to devotees as Prasadam. In this case, it consists of thin slices of banana, milk or curd, sugar and honey. See also A History of Hindu Chemistry, a two-volume book by Prafulla Chandra Ray published in 1902 and 1909 References Further reading Winston, David & Maimes, Steven. Adaptogens: Herbs for Strength, Stamina, and Stress Relief, Healing Arts Press, 2007. Contains monographs and information on health benefits for the following rasayana herbs that are identified as adaptogens: Amla, Ashwagandha, Guduchi,