Kūṣmāṇḍaka Rasāyana

Kūṣmāṇḍaka Rasāyana is a semisolid preparation made with the ingredients in the Formulation composition given below.

Formulation composition

Kūṣmāṇḍaka API	Benincasa hispida	Fresh Fr.	4.8 kg
Ghṛta API	Clarified butter from cow’s milk		768 g
Khaṇḍa API	Sugar candy		4.8 kg
Pippalī API	Piper longum	Fr.	96 g
Śṛṅgavera (Śunhī API)	Zingiber officinale	Rz.	96 g
Jīraka (Śveta jīraka API)	Cuminum cyminum	Fr.	96 g
Tvak API	Cinnamomum zeylanicum	St. Bk.	24 g
Elā (Sūksmailā API)	Elettaria cardamomum	Sd.	24 g
Patra (Tejaptra API)	Cinnamomum tamala	Lf.	24 g
Marica API.	Piper nigrum	Fr.	24 g
Dhānya (Dhānyaka API)	Coriandrum sativum	Fr.	24 g
Kṣaudra (Madhu API)	Honey		384 g
Jala API Water Q.S.

Method of preparation

• Take all ingredients of pharmacopoeial quality.
• Wash, dry, powder the ingredients number 4 to 11 (Prakṣepa) separately and pass through sieve number 85.
• Take fresh mature fruit of , remove skin and seeds and cut in to small pieces of 2.5 to 5 cm. Add double the quantity of water. Heat till Kūṣmāṇḍa pieces become soft to make piṣti maintaining temperature between 900 to 1000. Strain the liquid through muslin cloth.
• Keep the strained liquid separately and crush the boiled pieces of Kūṣmāṇḍa in an end runner mill to make a fine paste, fry in Ghṛta with constant stirring maintaining temperature between 800 to 900 till the mixture turns brown. Take due care to avoid over roasting or under roasting of piṣṭi
• Add sugar to the strained liquid and heat to make “two-thread sugar syrup”.
• Add the fried paste of Kūṣmāṇḍa to the syrup, heat with constant stirring maintaining temperature between 900 to 1000 and observe the mixture for formation of soft bolus, which does not disperse in water. Stop heating and allow to cool to 50 degree cel.
• Add fine powders of ingredients (praksepa) numbered 4 to 11. Mix thoroughly to prepare a homogeneous blend, allow to cool it to room temperature and add Madhu.
• Pack it in tightly closed containers to protect from light and moisture.

Description

• Semi solid, malleable, sticky preparation, dark brown in color with spicy odour and pungent, sweet taste.

Storage

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

Therapeutic uses

• Kāsa (Cough), Śvāsa (Dyspnoea), Urankshata (Chest wound), Kshaya (Pthisis), Purāṇjvara (Chronic fever), Raktapitta (Chronic fever), Chardi (Emesis), Tṛṣṇā (Thirst), Jvara (Fever), Śukra kshaya (Deficiency of semen), Daurbalya (Weakness), Kārśya (Emaciation), Svarabheda (Hoarseness of voice), Vaivarnya (Discoloration).

Dose

• 20 g daily in divided doses.

Anupāna

• Water, Milk.

Physico-chemical parameters

Reducing sugars	67 to 70 per cent
Non-reducing sugars	5.6 to 5.8 per cent
Total ash	Not more than 1.0 per cent
Acid-insoluble ash	Not more than 0.2 per cent
Alcohol-soluble extractive	Not less than 45 per cent
Water-soluble extractive	Not less than 75 per cent
pH (1% aqueous solution)	4.0 to 4.5