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*Clean, dry and powder the ingredients 1 to 4 individually and pass through sieve number 85.
*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"/>
==Description==
*Pale brown powder, odour characteristic of pippali and taste slightly pungent followed by a tingling sensation. The powder completely pass on through sieve number 44 and not less than 50 per cent pass on through sieve number 85
==References==
