Dhootapapeshwar Lohasav is an ayurvedic herbo- mineral tonic containing naturally processed iron and various herbs such as triphala ( haritaki , vibhitaki , amalaki) , trikatu ( shunthi, marich , pippali) , vidang , mustak , chitrak etc. and is effectively used to treat iron deficiency related problems like anemia and other diseases like piles, fistula, inflammation, swelling, liver and spleen conditions, anorexia, cough etc.

Lohasava is a self-fermented polyherbal  preparation which contains alcohol a little above 5%  but not more than 10% which is self-generated in the preparation over a period of time. It is made by a process called 'sandhana kalpana'. Firstly all the herbs are taken in coarse powder form.

Then jaggery is mixed with water, dissolved and filtered for waste particles. It is then added with the rest of the ingredients, and kept for fermentation, in a clean air tight vessel for a period of time. After completion of the fermentation process , the contents are filtered and the liquid is obtained which is called lohasava.

Lohasava has incredible haematinic, hematogenic,anthelmintic, digestive, detoxifying, antihyperlipidemic, anti-inflammatory, anti-obesity,  cardioprotective, cholagogue, blood purifying, astringent, restorative, depurative, anti-inflammatory and mucolytic medicinal properties. According to Ayurveda, lohasava has hot potency, it is pitta increasing, helps in reducing the kapha & vata dosha, and works as laghu, ushna & ruksha agent.

It is enriched by the benefits of 'trikatu'  and 'triphala'. Trikatu is a combination of herbs which is helpful in burning ama (metabolic waste and toxins of the body ) and is good for better digestion and cures constipation. It also stimulates the liver to secrete bile which is necessary for fat digestion and absorption.

It also helps in clearing mucus from the stomach and lungs. Triphala is a mixture of herbs which helps with the digestion and assimilation of food, contains anti-inflammatory properties, and improves blood circulation in the body.