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Ayurvedic Yog -  CHYAVANAPRASHA
INGREDIENT
PART
INDICATION DOSAGE
bilwa
agnimantha
shyonak
kasmari
krishanmokshak
bala
shaalparni
prishanparni
mudagparni
maashparni
pippali
svadanshtra
brihati
kantkari
srngi
tamla
draksha
jivanti
pushkarmool
harad
guduchi
riddhi
jivaka
jivak
sati
mustak
punarnava
meda
ela
chandan
utpal
vidari
vrsamula
kakoli
kakanasika
amlaka
water
ghrita
taila
matsyandika
madhu
tavkshirksiri
pippali
ela
tejpatra
kesara
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
500
12.288 l
3.072 l
288 gm
288 gm
2.4 kg
288 gm
192 gm
96 gm
48 gm
48 gm
48 gm
48 gm
   kasa (cough)
   svasa (asthma)
   ksataksina (traumatic weakness)
   svarbheda (hoarsness of voice)
   ksaya (tuberculosis)
   hrdroga (heart diseases)
   agnimandya (dyspepsia)
   uroroga (lungs diseases)
   vatarakta (gout)
   pipasa (thirst)
   mutraroga (urinary problems)
   sukra dosa (seminal disoders)
   jara
   rasayan
12 to 24 gm
Method of Preparation

Ripe fresh amalakis are bundled in a piece of cloth. Ingredients 1 to 38 are coarsely powdered and put in a vessel. Water is added and the amalki bundle is immersed by suspension in the vessel and boiled till the water is reduced to one fourth. The amalki bundle is then removed, and the decoction is strained and kept separately.
The seeds of the boiled amalki are removed and the pulp is made into a paste, which is then strained through a piece of cloth or sieve of 40 mesh over a wide-mouthed vessel. After the fibers are removed, the pulp is fried with ghrita an dtaila (ingredients 39 to 40) till the moisture evaporates. Matsyandika (sarkara) (ingredient No 41) is added to the decoction and boiled to lehya paka at which stage the fried pulp is added and boiled again. Fine powders of ingredients 43 to 48 are added to the lehya, stirred well, and allowed to cool, at which stage madhu is added.

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CHYAVANAPRASHA

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