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Difference between revisions of "Aśvagandhādi Leha"
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*Add soaked Draksha to the Ghrta and fry it to make moisture free, then add powdered ingredients and fry till it turns to a soft bolus. | *Add soaked Draksha to the Ghrta and fry it to make moisture free, then add powdered ingredients and fry till it turns to a soft bolus. | ||
*Add sugar to water and heat, maintaining the temperature between 800 and 900 After the sugar dissolves, filter the hot syrup through muslin cloth.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/> | *Add sugar to water and heat, maintaining the temperature between 800 and 900 After the sugar dissolves, filter the hot syrup through muslin cloth.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/> | ||
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| + | ==Description== | ||
| + | *A blackish brown, semisolid paste with a spicy pleasant odour and bitter astringent taste. | ||
==References== | ==References== | ||
Revision as of 12:20, 9 August 2018
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Ashvagandhaadi Leha is a semisolid preparation made with the ingredients in the Formulation Composition given below.
Formulation composition
Method of preparation
- Take all ingredients of pharmacopoeial quality.
- Wash, clean, dry the ingredient number 2 to 5 and 9 of the Formulation Composition, powder separately and pass through 180 µm I. S. sieve (sieve number 85) to obtain fine powder.
- Wash, clean Draksha, soak in water till fully swollen and crush to make paste.
- Take Ghrta in a stainless steel vessel and heat till it becomes free from moisture.
- Add soaked Draksha to the Ghrta and fry it to make moisture free, then add powdered ingredients and fry till it turns to a soft bolus.
- Add sugar to water and heat, maintaining the temperature between 800 and 900 After the sugar dissolves, filter the hot syrup through muslin cloth.[1]
Description
- A blackish brown, semisolid paste with a spicy pleasant odour and bitter astringent taste.
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-III, page no 27.
