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Difference between revisions of "Nārikela Khaṇḍa"

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m (Prabhakar moved page Naarikela Khandha to Nārikela Khaṇḍa)
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'''Naarikela Khandha''' is a solid Avaleha preparation made with the ingredients in the Formulation Composition given below.
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'''Nārikela Khaṇḍa''' is a solid Avaleha preparation made with the ingredients in the Formulation Composition given below.
  
 
==Formulation composition==
 
==Formulation composition==
 
{| class="wikitable"
 
{| class="wikitable"
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|N¡rikela API ||Cocus nucifera ||Enm.|| 192 g
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| Nārikela API ||Cocus nucifera ||Enm.|| 192 g
 
|-
 
|-
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| Sarpi (Gogh¤ta API)|| Clarified butter from cow milk ||– ||48 g
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| Sarpi (Goghṛta API)|| Clarified butter from cow milk ||– ||48 g
 
|-
 
|-
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| Kha¸·a (áarkar¡ API)|| Sugar candy|| –|| 192 g
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| Khaṇḍa (Śarkarā API)|| Sugar candy|| –|| 192 g
 
|-
 
|-
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| N¡rikela paya (N¡rikela API)|| Cocus nucifera Tender Coconut water|||| 768 g
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| Nārikela paya (Nārikela API)|| Cocus nucifera Tender Coconut water|||| 768 g
 
|-
 
|-
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| Dhany¡ka (Dh¡nyaka API)|| Coriandrum sativum ||Fr.|| 3 g
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| Dhanyāka (Dhānyaka API)|| Coriandrum sativum ||Fr.|| 3 g
 
|-
 
|-
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| Pippal¢ API ||Piper longum|| Fr||. 3 g
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| Pippalī API ||Piper longum|| Fr||. 3 g
 
|-
 
|-
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| Payoda (Must¡ API)|| Cyperus rotundus|| Rz ||3 g
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| Payoda (Mustā API)|| Cyperus rotundus|| Rz ||3 g
 
|-
 
|-
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| Tug¡ (VaÆ¿alocana API) ||Bamboo manna|| S. C.|| 3 g
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| Tugā (Vaṃśalocana API) ||Bamboo manna|| S. C.|| 3 g
 
|-
 
|-
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| Dvij¢ra||||||
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| Dvijīra||||||
 
|-
 
|-
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| áveta j¢raka API|| Cuminum cyminum|| Fr.|| 3 g
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| Śveta jīraka API|| Cuminum cyminum|| Fr.|| 3 g
 
|-
 
|-
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| K¤À¸a j¢raka API|| Carum carvi|| Fr||. 3 g
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| Kṛṣṇa jīraka API|| Carum carvi|| Fr||. 3 g
 
|-
 
|-
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| Trij¡ta||||||
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| Trijāta||||||
 
|-
 
|-
 
| Tvak API ||Cinnamomum zeylanicum ||St. Bk.|| 3 g
 
| Tvak API ||Cinnamomum zeylanicum ||St. Bk.|| 3 g
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| Tvalpatra API ||Cinnamomum tamala|| Lf. ||3 g
 
| Tvalpatra API ||Cinnamomum tamala|| Lf. ||3 g
 
|-
 
|-
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| S£kÀmail¡ API|| Elettaria cardamomum ||Sd.|| 3 g
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| Sūkṣmailā API|| Elettaria cardamomum ||Sd.|| 3 g
 
|-
 
|-
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| Ibhake¿ara (N¡gake¿ara API)|| Mesua ferrea|| Stmn.|| 3 g
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| Ibhakeśara (Nāgakeśara API)|| Mesua ferrea|| Stmn.|| 3 g
 
|}
 
|}
  
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*Wash, clean, dry the ingredients numbered 5 to 11 of the Formulation Composition, powder separately and pass through 180 µm I. S. sieve (sieve number 85) to obtain fine powder and mix them all to a homogeneous mixture.
 
*Wash, clean, dry the ingredients numbered 5 to 11 of the Formulation Composition, powder separately and pass through 180 µm I. S. sieve (sieve number 85) to obtain fine powder and mix them all to a homogeneous mixture.
 
*Cut ingredient number 1 of the Formulation Composition into small pieces and grind to a paste.
 
*Cut ingredient number 1 of the Formulation Composition into small pieces and grind to a paste.
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*Fry the paste in Gh¤ta maintaining the temperature between 800 to 900 till it turns brown and its typical smell emanates.
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*Fry the paste in Ghṛta maintaining the temperature between 800 to 900 till it turns brown and its typical smell emanates.
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*Strain N¡rikela paya through a muslin cloth.
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*Strain Nārikela paya through a muslin cloth.
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*Add sugar to N¡rikela paya and heat, maintaining the temperature between 800 and 900 After the sugar dissolves, filter the hot syrup through muslin cloth.
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*Add sugar to Nārikela paya and heat, maintaining the temperature between 800 and 900 After the sugar dissolves, filter the hot syrup through muslin cloth.
 
*Add the fried paste to the syrup, heat with constant stirring, maintaining the temperature about 900 and observe the mixture for formation of soft bolus, which does not disperse in water. Stop heating and allow to cool to 500 <ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/>
 
*Add the fried paste to the syrup, heat with constant stirring, maintaining the temperature about 900 and observe the mixture for formation of soft bolus, which does not disperse in water. Stop heating and allow to cool to 500 <ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/>
  
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==Therapeutic uses==
 
==Therapeutic uses==
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*Aruci (tastelessness), Vami (vomiting), sula (pain/colic), Amlapitta (hyperacidity), Raktapitta (bleeding disorder), Kshata (wound), Kshaya (Pthisis), Daurbalya (weakness).
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*Aruci (Tastelessness), Vami (Vomiting), Śūla (Pain/Colic), Amlapitta (Hyperacidity), Raktapitta (Bleeding disorder), Kṣata (Wound), Kṣaya (Pthisis), Daurbalya (Weakness).
  
 
==Dose==
 
==Dose==
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[[Category:Formulations]]
 
[[Category:Formulations]]
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[[Category:Pages needs special characters]]
 

Revision as of 14:18, 20 September 2018

Nārikela Khaṇḍa is a solid Avaleha preparation made with the ingredients in the Formulation Composition given below.

Formulation composition

Nārikela API Cocus nucifera Enm. 192 g
Sarpi (Goghṛta API) Clarified butter from cow milk – 48 g
Khaṇḍa (Śarkarā API) Sugar candy – 192 g
Nārikela paya (Nārikela API) Cocus nucifera Tender Coconut water 768 g
Dhanyāka (Dhānyaka API) Coriandrum sativum Fr. 3 g
Pippalī API Piper longum Fr . 3 g
Payoda (Mustā API) Cyperus rotundus Rz 3 g
Tugā (Vaṃśalocana API) Bamboo manna S. C. 3 g
Dvijīra
Śveta jīraka API Cuminum cyminum Fr. 3 g
Kṛṣṇa jīraka API Carum carvi Fr . 3 g
Trijāta
Tvak API Cinnamomum zeylanicum St. Bk. 3 g
Tvalpatra API Cinnamomum tamala Lf. 3 g
Sūkṣmailā API Elettaria cardamomum Sd. 3 g
Ibhakeśara (Nāgakeśara API) Mesua ferrea Stmn. 3 g


Method of preparation

  • Take all ingredients of pharmacopoeial quality.
  • Wash, clean, dry the ingredients numbered 5 to 11 of the Formulation Composition, powder separately and pass through 180 µm I. S. sieve (sieve number 85) to obtain fine powder and mix them all to a homogeneous mixture.
  • Cut ingredient number 1 of the Formulation Composition into small pieces and grind to a paste.
  • Fry the paste in Ghṛta maintaining the temperature between 800 to 900 till it turns brown and its typical smell emanates.
  • Strain Nārikela paya through a muslin cloth.
  • Add sugar to Nārikela paya and heat, maintaining the temperature between 800 and 900 After the sugar dissolves, filter the hot syrup through muslin cloth.
  • Add the fried paste to the syrup, heat with constant stirring, maintaining the temperature about 900 and observe the mixture for formation of soft bolus, which does not disperse in water. Stop heating and allow to cool to 500 [1]

Description

  • Solid brown polygonal pieces of various shapes and sizes, sweet with smell characteristic of coconut.

Storage

  • Store in a cool place in tightly closed amber coloured glass containers, protected from light and moisture.

Therapeutic uses

  • Aruci (Tastelessness), Vami (Vomiting), Śūla (Pain/Colic), Amlapitta (Hyperacidity), Raktapitta (Bleeding disorder), Kṣata (Wound), Kṣaya (Pthisis), Daurbalya (Weakness).

Dose

  • 6 to 12 g with milk.


Physico-chemical parameters

Total Ash Not more than 3.0 per cent
Acid-insoluble ash Not more than 1.0 per cent
Alcohol-soluble extractive Not less than 40 per cent
Reducing Sugars 46 to 52 per cent
Loss on drying Not more than 8.0 per cent
pH (1% aqueous solution) 5.0 to 5.2,

References

  1. ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-III, page no 32.
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