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Ayurvedic Yog -  KUMARYASAVA (A)
INGREDIENT
PART
INDICATION DOSAGE
kumari rasa
guda
makshika
parva loha
shunthi
kalimirch
paippali
laung
dalchini
ela
tejpatra
nagkeshar
chitrak
pippalamool
vidang
gajpippali
chavya
hapusha
dhaniya
poog
katuka
mustak
harad
baheda
amla
rasna
devdaru
haldi
daruharidra
moorva
madhurasa
danti
pushkarmool
bala
atibala
kapikachu
gokshur
shatpushpa
hingpatri
akaarkrabh
utingana
svetapunarnava
punarnava
lodhra
dhatumakshika
dhatki
12.288 l
4.8 kg
2.4 kg
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
24 gm
384 gm
   agnimandya (dyspepsia)
   paktisula (duodenal ulcer)
   parinamasula (duodenal ulcer)
   udavarta (regurgitation)
   mutrakrccha (dysuria)
   prameha ()
   asmari (stones)
   raktapitta (epistaxis)
   apasmaraa
   sukradosa (seminal disoders)
   krimi
   smriti ksaya (dementia)
   daurbalya (debility)
   udara
   karsya (emaciation)
   kasaya (general weakness)
   aruci (anorexia)
   varivarnya
12 to 24 ml
Method of Preparation

kumari is cut into bits and the skin is removed. The pulp is put into a vessel and some quantity of triphala powder is added to liquefy the pulp quickly. Then the fluid is strained. To this fluid, the rest of the drugs are added. The loha bahsma is added last before sealing of the fermentation vessel.

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KUMARYASAVA (A)

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