Pūga Khaṇḍa

'''Pūga Khaṇḍa is a granular preparation made with the ingredients in the Formulation composition given below.

Formulation composition

Pūgaphala API	Areca catechu	Sd.	384 g
Sarpi (Go gh¨ta API)	Clarified butter from cow’s milk		192 g
Varī rasa (Śatāvarī API)	Asparagus racemosus	Rt.	384 ml
Dhātrī rasa (Āmalakī API)	Phyllanthus emblica(Emblica officinalis)	Fr.	384 ml
Payasa (Godugdha API)	Cow’s milk		1.5 l
Sitā API	Sugar candy		2400 g
Hema (Nāgakeśara API)	Mesua ferrea	Stmn.	24 g
Ambhodhara (Mustā API)	Cyperus rotundus	Rt. Tr.	24 g
Candana (Śveta candana API)	Santalum album	Ht. Wd.	24 g
Śu´°hī API	Zingiber officinale	Rz.	24 g
Marica API	Piper nigrum	Fr.	24 g
Pippalī API	Piper longum	Fr.	24 g
Dhātrī asthimajjā (Āmalakī API)	Phyllanthus emblica (Emblica officinalis)	Enm.	24 g
Priyālāsthi majjā (Priyala API)	Buchanania lanzan	Enm.	24 g
Tvak API	Cinnamomum zeylanicum	St. Bk.	24 g
Elā (Sūk¾mailā API)	Elettaria cardamomum	Sd.	24 g
Patra (Tejapatra API)	Cinnamomum tamala	Lf.	24 g
Śveta jīraka API	Cuminum cyminum	Fr.	24 g
K¨¾´ajīraka API	Carum carvi	Fr.	24 g
Ś¨¬gā°aka API	Trapa natans var. bispinosa	Enm.	24 g
Va¼śajā (Va¼śa API)	Bambusa bambos	S.C.	24 g
Jātīphala API	Myristica fragrans	Sd.	24 g
Jātīko¾ā (Jātīphala API)	Myristica fragrans	Ar.	24 g
Lava¬ga API	Syzygium aromaticum	Fl. Bd.	24 g
Dhānyaka API	Coriandrum sativum	Fr.	24 g
Kakkola (Ka¬kola API)	Piper cubeba	Fr.	24 g
Nākulī (Īśvarī API)	Aristolochia indica	Rt.	24 g
Tagara API	Valeriana wallichii	Rz.	24 g
Ambu (Hrīvera API)	Coleus vettiveroides	Rt.	24 g
Vīra´aśiphā (Uśīra API)	Vetiveria zizanioides	Rt.	24 g
Bh¨¬ga (Bh¨¬garāja API)	Eclipta alba	Pl.	24 g
Aśvagandhā API	Withania somnifera	Rt.	24 g

Method of preparation

• Take all ingredients of pharmacopoeial quality.
• Weigh the ingredients of prak¾epa dravya numbered 7 to 32 of the Formulation composition, clean dry, powder separately and pass through sieve number 85.
• Take fully mature and dry pūgaphala (areca nuts) and break it into small pieces of about 0.5 –1.0 cm in diameter, tie them in a muslin cloth to form a bundle (Pottali) and immerse into milk in a stainless steel vessel (Dolāyantra vidhi) and boil for 3 h.
• Wash the bundle with warm water (500 to 550) and repeat washing for three times*. Dry these processed Pūgaphala in a tray-dryer at a temperature not exceeding 60degcel.
• Grind the dried pieces and sieve through 85 mesh. Fry the powder in Gh¨ta at low temperature between 600-700
• Crush the fresh ¡malakī, strain through a muslin cloth to obtain juice.

Description

• Light brown granules with pleasant odour and spicy, sweet, acrid and astringent taste.

Storage

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

Therapeutic uses

• Chardi (emesis), Śūla (pain), amlapitta (Hyperacidity), Mūrcchā (Syncope), Vandhyāroga (Infertility), Pradara (Excessive vaginal discharge), Pāndu (Anaemia), Raktārśa (Bleeding piles), Garbhadosha (foetal anomaly), Jarā (senility), Śukrakshaya (Oligospermia), Agnimindya (loss of appetite), Trsht (thirst), Daurbalya (weakness), Ajīr´a

(dyspepsia), Visarga (constipation), Mūtrasarga (obstruction in urinary tract), Yakshmā (Tuberculosis), Balya (improves strength / immunity), Varna (improve complexion) and Drshti (vision).

Dose

• 12 g daily in divided doses.

Anupāna

• Essentially to be taken with Milk.

Physico-chemical parameters

Loss on drying	Not more than 5 per cent
Total ash	Not more than 2.40 per cent
Acid-insoluble ash	Not more than 1.00 per cent
Alcohol-soluble extractive	Not less than 17.0 per cent
Water-soluble extractive	Not less than 69.0 per cent
pH (1% aqueous solution)	5.0 to 5.5