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Difference between revisions of "Nimbādi Cūrṇa"
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*Weigh separately each ingredient, mix together in specified ratio and pass through sieve number 44 to obtain a homogeneous blend. | *Weigh separately each ingredient, mix together in specified ratio and pass through sieve number 44 to obtain a homogeneous blend. | ||
*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"/> | ||
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| + | ==Description== | ||
| + | *Yellowish brown, smooth powder, taste bitter, salty and odour pungent. The powder completely pass on through sieve number 44 and not less than 50 per cent pass on through sieve number 85. | ||
==References== | ==References== | ||
Revision as of 12:33, 8 August 2018
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Nimbaadi Churna is a powder preparation made with the ingredients in the Formulation composition given below:
Formulation composition
Method of preparation
- Roast coarsely powdered Saindhava lava´a (number 15) in a stainless steel pan at a low temperature till it becomes free from moisture. Prepare fine powder and pass through sieve number 85.
- Clean, dry and powder the other ingredients 1 to 21 (except number 15) individually in a pulverizer and sift through sieve number 85 mesh separately.
- Weigh separately each ingredient, mix together in specified ratio and pass through sieve number 44 to obtain a homogeneous blend.
- Pack it in tightly closed containers to protect from light and moisture.[1]
Description
- Yellowish brown, smooth powder, taste bitter, salty and odour pungent. The powder completely pass on through sieve number 44 and not less than 50 per cent pass on through sieve number 85.
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 52.
