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Difference between revisions of "Kumāryāsava"

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(Method of preparation)
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*Prepare Bhasma of the ingredients numbered 18 and 19 of the formulation composition.
 
*Prepare Bhasma of the ingredients numbered 18 and 19 of the formulation composition.
 
*Add specified amounts of water to the Kvaatha Dravya, soak overnight, heat, reduce to one eighth and filter through muslin cloth to obtain Kvaatha.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/>
 
*Add specified amounts of water to the Kvaatha Dravya, soak overnight, heat, reduce to one eighth and filter through muslin cloth to obtain Kvaatha.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/>
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==Description==
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*Clear, dark brown liquid without frothing and significant sedimentation; with astringent taste.
  
 
==References==
 
==References==

Revision as of 17:39, 8 August 2018

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Kumaaryaasava is a fermented liquid preparation made with ingredients in the Formulation composition given below. It contains not more than 10 per cent, and not less than 5 per cent of alcohol that is self generated in the preparation over a period of time.

Formulation composition

Method of preparation

  • Take the raw materials of pharmacopoeial quality.
  • Wash, clean and extract juice from the ingredient number 1 of the formulation composition.
  • Wash, dry and powder the ingredient numbered 3 (Kvaatha Dravya) of the formulation composition and pass through the sieve number 44 to obtain coarse powder.
  • Clean, dry and powder the ingredients numbered 7 to 17 (Prakshepa Dravya) of the formulation composition individually and pass through the sieve number 85 to obtain fine powder.
  • Prepare Bhasma of the ingredients numbered 18 and 19 of the formulation composition.
  • Add specified amounts of water to the Kvaatha Dravya, soak overnight, heat, reduce to one eighth and filter through muslin cloth to obtain Kvaatha.[1]

Description

  • Clear, dark brown liquid without frothing and significant sedimentation; with astringent taste.

References

  1. THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-II, page no 53.