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*Wash and dry the ingredients numbered 1 to 6, 8, 9 and 11 to 21.
*Powder the ingredients 1 to 22. The powders should completely pass through sieve number 44 and not less than 50 per cent through sieve number 85.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/>
==Description==
*Greenish brown, smooth powder, odour characteristic of camphor, tastes sweet and faintly pungent. The powder completely passes through sieve number 44 and not less than 50 per cent through sieve number 85.
==References==
