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Difference between revisions of "Kumāryāsava"
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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== | ||
| + | *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
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-II, page no 53.
