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Haridrā Khaṇḍa

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Haridrā Khaṇḍa consists of granular material made with the ingredients in the Formulation Composition given below.

Formulation composition

Haridrā API Curcuma longa Rz. 384 g
Haviṣ (Goghṛta API) Clarified butter from cow milk 288 g
Kṣīra (Godugdha API) Cow milk
Khaṇḍa (Śarkarā API) Sugar Syrup 2.400 kg
a. Śuṇṭhī API Zingiber officinale Rz. 48 g
b. Marica API Piper nigrum Fr. 48 g
c. Pippalī API Piper longum Fr. 48 g
a. Tvak API Cinnamomum zeylanicum St. Bk. 48 g
b. Sūkṣmailā API Elettaria cardamomum Sd. 48 g
c. Tvakpatra API Cinnamomum tamala Lf. 48 g
Kṛmighna (Viḍaṅga API) Embelia ribes Fr. 48 g
Trivṛtā (Trivṛt API) Operculina turpethum Rt . 48 g
a. Harītakī API Terminalia chebula P. 48 g
b. Bibhītaka API Terminalia bellerica P. 48 g
c. Āmalakī API. Emblica officinalis P. 48 g
Keṣara (Nāgakeṣara API) Mesua ferrea Stmn. 48 g
Mustā API Cyperus rotundus Rt. Tr. 48 g
Lauha (Lauha bhasma (API)) Calcined Lauha 48 g

Method of preparation

  • Take all ingredients of pharmacopoeial quality.
  • Treat Lauha to prepare Lauha bhasma.
  • Wash, clean, dry the ingredients numbered 5 to 11 of the Formulation Composition, powder separately and pass through 180 µm I. S. sieve (sieve number 85) to obtain fine powder and mix them all to a homogeneous mixture along with Lauha bhasma.
  • Wash, clean, dry Haridraa, powder and pass through 180 µm I. S. sieve (sieve number 85) to obtain fine powder[1]


  • Yellowish to brown granular material with taste and odour characteristic of turmeric along with pungency.


  • Store in a cool place in tightly closed amber coloured glass containers, protected from light and moisture.

Therapeutic uses

  • Śītapitta (Urticaria), Kaṇḍū (Itching), Visphoṭa (Blister), Dadru (Taeniasis), Udarda (Urticaria), Koṭa (Urticaria).


  • 6 g with milk or water.

Physico-chemical parameters

Total Ash Not more than 3 per cent
Acid-insoluble ash Not more than 1 per cent
Alcohol-soluble extractive Not less than 14 per cent
Loss on drying Not more than 6 per cent
pH (1% aqueous solution) 3.3 to 3.7
Iron content (% w/w) Not more than 0.05 per cent
Reducing Sugars 80 to 85 per cent