Danti Haritki

INGREDIENT                                 PART                                                INDICATION                                 DOSAGE

danti-mula
chitrak
harad
water for decoction
guda
taila
trivrit
kana
shunthi
madhu
dalchini
ela
tejpatra
nagkeshar

1.2 kg
1.2 kg
1.2 kg
12.288 l
1.2 kg
192 gm
192 gm
24 gm
24 gm
192 gm
12 gm
12 gm
12 gm
12 gm

grahani (sprue)
gulma
arocaka (anorexia)
anaha (distension)
pliharoga (spleenic disoders)
vismajvara (malaria)
kamala (jaundice)
hrdroga (heart diseases)
arsa (piles)
sopha (oedema)
gara
udara
kustha (leprosy)
utklesa
pandu (anaemia)

1/2 to 1 gm haritki and 12 to 24 gm of lehya

Method of Preparation

The ingredients 1 and 2 are coarsely powdered and kept in a vessel. The specified quantity of water is added and mixed with the powder. Haritki is bundled in a piece of cloth which is immersed by suspension, as in dola yantra. The mixture is boiled till the haritki is soft. The bundle is then removed. The haritki and jaggery are added to the decoction and boiled to the required paka, at which stage taila and the fine powders (drugs 7 to 14) are added. By this process, the finished product may not be preserved for a long period.
A modified form is, now, adopted to facilitate preservation over a longer period. In this method, the seeds from the boiled haritki are removed, the pulp dried well and powdered after the required paka is done, the powdered haritki along with taila and the powders of drugs 7 to 14 are added. ½ to 1 haritki and 12 to 24 gm of leha

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