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Difference between revisions of "Pūga Khaṇḍa"
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*Grind the dried pieces and sieve through 85 mesh. Fry the powder in Gh¨ta at low temperature between 600-700 | *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.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/> | *Crush the fresh ¡malakī, strain through a muslin cloth to obtain juice.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/> | ||
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| + | ==Description== | ||
| + | *Light brown granules with pleasant odour and spicy, sweet, acrid and astringent taste. | ||
==References== | ==References== | ||
Revision as of 12:10, 8 August 2018
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Pooga Khanda is a granular preparation made with the ingredients in the Formulation composition given below.
Formulation composition
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.[1]
Description
- Light brown granules with pleasant odour and spicy, sweet, acrid and astringent taste.
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 28 .
