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Ayurvedic Yog -
ASHVAGANDHARISHTA
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| INGREDIENT
| PART
| INDICATION
| DOSAGE
|
ashwagandha
musali
manjishtha
harad
haldi
daruharidra
madhuka
rasna
vidari
arjun
mustakka
trivrit
saariva
syama
chandan
rakta chandan
vacha
chitrak
water for decoction
prakshepa dravya
makshika
dhatki
shunthi
kalimirch
pippali
dalchini
ela
tejpatra
priyangu
nagkeshar
|
2.4 kg
960 gm
480 gm
480 gm
480 gm
480 gm
480 gm
480 gm
480 gm
480 gm
480 gm
480 gm
384 gm
384 gm
384 gm
384 gm
384 gm
384 gm
98.304 l
14.4. kg
768 gm
96 gm
96 gm
96 gm
192 gm
192 gm
192 gm
192 gm
96 gm
|
murccha (syncope)
apsamara (epilepsy)
sosa (emmaciation)
unmada (insanity)
karsya (emaciation)
arsa (piles)
agnimandya (dyspepsia)
vatroga (pain disoders)
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12 to 24 ml
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Method
of Preparation
The drugs mentioned in the texts are coarsely powdered and ksaya is prepared. The ksaya is strained and kept in the fermentation pot, vessel or barrel. Sugar, jaggery or honey according to the formula is dissolved, boiled , filtered and added. Drugs mentioned as praksepa dravyas are finely powdered and added. At the end,dhataki pushp, if included in the formula should be properly cleaned and added. The mouth of the pot, vessel or barrel is covered with an earthern lid and the edges sealed with clay-smeared cloth wound in seven consecutive layers. The container is kept either in a special room, in an underground cellar or in a heap of paddy, so as to ensure that for fermentation, as far as possible, a constant temperature is maintained, since varying temperatures may impede or accelerate the fermentation.
After the specified period, lid is removed, and the contents examined to ascertain whether the process of fermentation has been completed. The fluid is firstvstrined after two or three days.when the fine suspended particles settle down, it is strained again and bottled.
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