Chandanasava

INGREDIENT                                 PART                                                INDICATION                                     DOSAGE

chandan
balaka
mustak
gambhari
nilotpal
priyangu
padmak
lodhra
manjishtha
rakta chandan
patha
kiratikta
nyagroha
pippali
sati
parpata
madhuka
rasna
patol
kanchnaar
amradalchini
mocrasa
dhatki
draksha
water
sarkra
guda

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
768 gm
960 gm
24.576 l
4.8 kg
2.4 kg

sukrameha (spermattorrhoea)
mutrakriccha (dysuria)
hridroga (heart diseases)
balakshaya (general weakness)
karsya (emaciation)
agnimandya (dyspepsia)

12 to 24 ml

Method of Preparation

The required quantity of water, to which jaggery or sugar as prescribed in the formula is added, is boiled and cooled. This is poured into the fermentation pot, vessel or barrel. Fine powder of the drugs mentioned in the formula are added. The container is covered with a lid and the edges are sealed with clay-smeared cloth wound in seven consecutive layers. The rest of the process is as in the case of arista

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