Bala Taila

INGREDIENT                                      PART                                                  INDICATION                                     DOSAGE

bala
chinnaruha
rasna
water for decoction
dadhi mastu
iksu niryasa
amalika
taila
ajadugdh
shati
saral
daru
ela
manjishtha
agaru
chandan
padmak
atibala
mustak
mudagparni
maashparni
harenu
yasthimadhu
surasa
vyaghranakha
rsabhaka
jivaka
palaash rasa
latakasturi
nilini
jatiphal
sprkka
kumkum
saileya
jatika
katphal
ambu
dalchini
kundaru
amragandhi
turuska
srinivasaka
laung
nakha
kankol
kusth
mamsi
priyangu
sthauneya
tagara
dhyama
vacha
madanphal
plava
nagkeshar

4.87 kg
1.2 kg
0.6 kg
30.720 l
3.072 l
3.072 l
3.072 l
3.072 l
3.072 kg
1.536 l
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
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm
48 gm

chardi (vomiting)
gulma
kasa (cough)
svasa (asthma)
jvara (fever)
murccha (syncope)
ksata (trauma)
ksaya (tuberculosis)
apasmaraa
vata vyadhi
pliha
sosa (emmaciation)

not available

Method of Preparation

There are generally thrre essential components for the preparation of ghrta.

1) Drava (a liquid which may be one or more as ksaya,svarasa,dugdha,mastu etc.)
2) Kalka (a fine paste of drug)
3) Sneha dravya

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