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Difference between revisions of "Asanabilvādi Taila"
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*Add water for decoction to the [[kvatha dravya]] and soak for 4 h, heat and reduce the volume to one-fourth. Filter through muslin cloth to obtain [[kvatha]]. | *Add water for decoction to the [[kvatha dravya]] and soak for 4 h, heat and reduce the volume to one-fourth. Filter through muslin cloth to obtain [[kvatha]]. | ||
*Wash, dry the ingredients numbered 6 to 8 ([[kalka dravya]]) of the Formulation Composition, powder separately and pass through 180 µm I. S. sieve (sieve number 85) to obtain fine powder<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/> | *Wash, dry the ingredients numbered 6 to 8 ([[kalka dravya]]) of the Formulation Composition, powder separately and pass through 180 µm I. S. sieve (sieve number 85) to obtain fine powder<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/> | ||
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| + | ==Description== | ||
| + | *Medicated oil, brown in colour with the characteristic odour of sesame oil. | ||
==References== | ==References== | ||
Revision as of 12:32, 9 August 2018
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Asanabilvaadi Taila is a medicated oil preparation made with the ingredients in the Formulation Composition given below with m£rcchita Tila taila as the basic ingredient.
Formulation composition
Method of preparation
- Take all ingredients of pharmacopoeial quality.
- Treat Tila taila to prepare murcchita Tila taila.
- Wash, clean, dry the ingredients numbered 1 to 4 of the Formulation Composition, powder separately and pass through 355 µm I. S. sieve (sieve number 44) (kvatha dravya).
- Add water for decoction to the kvatha dravya and soak for 4 h, heat and reduce the volume to one-fourth. Filter through muslin cloth to obtain kvatha.
- Wash, dry the ingredients numbered 6 to 8 (kalka dravya) of the Formulation Composition, powder separately and pass through 180 µm I. S. sieve (sieve number 85) to obtain fine powder[1]
Description
- Medicated oil, brown in colour with the characteristic odour of sesame oil.
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-III, page no 64.
