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Guggulu is an exudate (Niryāsa) obtained from the plant Commiphora mukul. Preparations having the exudates as main effective ingredient are known as Guggulu. There are five different varieties of Guggulu described in the Ayurvedic texts. However two of the varieties, namely, Mahi¾āksa and Kanaka Guggulu are usually preferred for medicinal preparations. Mahiṣāksa Guggulu is dark greenish brown and Kanaka Guggulu is yellowish brown in color.
Method of preparation
1. Sand, stone, plant debris, glass etc. are first removed.
2. It is then broken into small pieces.
3. It is thereafter bundled in a piece of cloth and boiled in Dolā Yantra containing any one of the following fluids.
- Triphalā kaāya,
- Nirguṇḍipatra Svarasa with Haridrā Cūrṇa,
- Vāsāpatra Kaṣāya,
- Vāsāpatra Svarasa and
The boiling of Guggulu in Dolā Yantra is carried on until all the Guggulu passes into the fluid through the cloth. By pressing with fingers, much of the fluid that can pass through is taken out. The residue in the bundle is discarded. The fluid is filtered and again boiled till it forms a mass. This mass is dried and then pounded with a pestle in a stone mortar, adding ghee in small quantities till it becomes waxy.
- Guggulu cleaned as above, is soft, waxy and brown in color. Characteristics of preparations of guggulu vary depending on the other ingredients added to the preparations.
- Guggulu is kept in glass or porcelain jars free from moisture and stored in a cool place. The potency is maintained for two years when prepared with ingredients of plant origin and indefinitely when prepared with metals and minerals.
- THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-1, page no 93.
- The Ayurvedic formulary of India Part-III page no 103.