Note: This is a project under development. The articles on this wiki are just being initiated and broadly incomplete. You can Help creating new pages.

Difference between revisions of "Kūṣmāṇḍaka Rasāyana"

From Ayurwiki
Jump to: navigation, search
 
(17 intermediate revisions by the same user not shown)
Line 1: Line 1:
−
{{stub}}
+
'''Kūṣmāṇḍaka Rasāyana''' is a semisolid preparation made with the ingredients in the Formulation composition given below.
−
'''Ashtaangavaleha''' is a semisolid preparation made with the ingredients in the Formulation composition given below.
 
  
 
==Formulation composition==
 
==Formulation composition==
−
 
+
{| class="wikitable"
 +
| 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==
 
==Method of preparation==
 
*Take all ingredients of pharmacopoeial quality.
 
*Take all ingredients of pharmacopoeial quality.
−
*Wash, dry, powder the ingredients number 4 to 11 (Prak¾epa) separately and pass through sieve number 85.
+
*Wash, dry, powder the ingredients number 4 to 11 ([[Prakṣepa]]) separately and pass through sieve number 85.
−
*Take fresh mature fruit of Kū¾mā´²a, remove skin and seeds and cut in to small pieces of 2.5 to 5 cm. Add double the quantity of water. Heat till Kū¾mā´²a pieces become soft to make pi¾°i maintaining temperature between 900 to 1000. Strain the liquid through muslin cloth.
+
*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 Kū¾mā´²a in an end runner mill to make a fine paste, fry in Gh¨ta 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 pi¾°i
+
*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 sugar to the strained liquid and heat to make “two-thread sugar syrup”.
−
*Add the fried paste of Kū¾mā´²a 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 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 (prak¾epa) numbered 4 to 11. Mix thoroughly to prepare a homogeneous blend, allow to cool it to room temperature and add Madhu.
+
*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.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/>
 
*Pack it in tightly closed containers to protect from light and moisture.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/>
  
 
==Description==
 
==Description==
 
*Semi solid, malleable, sticky preparation, dark brown in color with spicy odour and pungent, sweet taste.
 
*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==
 +
{| class="wikitable"
 +
|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
 +
|}
  
 
==References==
 
==References==
Line 26: Line 80:
  
 
[[Category:Formulations]]
 
[[Category:Formulations]]
 +
[[Category:Ayurvedic Medicine]]
 +
[[Category:Therapeutic use of Formula - Cough]]
 +
[[Category:Therapeutic use of Formula - Dyspnoea]]
 +
[[Category:Therapeutic use of Formula - Chest wound]]
 +
[[Category:Therapeutic use of Formula - Pthisis]]
 +
 +
[[Category:Therapeutic use of Formula - Chronic fever]]
 +
[[Category:Therapeutic use of Formula - Emesis]]
 +
[[Category:Therapeutic use of Formula - Thirst]]
 +
[[Category:Therapeutic use of Formula - Fever]]
 +
 +
[[Category:Therapeutic use of Formula - Deficiency of semen]]
 +
[[Category:Therapeutic use of Formula - Weakness]]
 +
[[Category:Therapeutic use of Formula - Emaciation]]
 +
[[Category:Therapeutic use of Formula - Hoarseness of voice]]
 +
[[Category:Therapeutic use of Formula - Discoloration]]

Latest revision as of 15:53, 14 September 2018

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.[1]

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

References

  1. ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 21 .
Retrieved from "https://ayurwiki.org/index.php?title=Kūṣmāṇḍaka_Rasāyana&oldid=26419"