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Difference between revisions of "Kūṣmāṇḍaka Rasāyana"
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==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), Purā´ajvara (chronic fever), Raktapitta (bleeding disorder), Chardi (Emesis), T¨¾´ā (thirst), Jvara (Fever), Śukra kshaya (deficiency of semen), Daurbalya (weakness), Kārśya (Emaciation), Svarabheda (hoarseness of voice), Vaivar´ya (discoloration). | ||
| + | |||
| + | ==Dose== | ||
| + | *20 g daily in divided doses. | ||
| + | |||
| + | ==Anupāna== | ||
| + | *Water, Milk. | ||
==References== | ==References== | ||
Revision as of 13:55, 11 August 2018
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Ashtaangavaleha is a semisolid preparation made with the ingredients in the Formulation composition given below.
Contents
Formulation composition
Method of preparation
- Take all ingredients of pharmacopoeial quality.
- Wash, dry, powder the ingredients number 4 to 11 (Prak¾epa) 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.
- 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
- 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 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.
- 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), Purā´ajvara (chronic fever), Raktapitta (bleeding disorder), Chardi (Emesis), T¨¾´ā (thirst), Jvara (Fever), Śukra kshaya (deficiency of semen), Daurbalya (weakness), Kārśya (Emaciation), Svarabheda (hoarseness of voice), Vaivar´ya (discoloration).
Dose
- 20 g daily in divided doses.
Anupāna
- Water, Milk.
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 21 .
