Dantyadyarishta

INGREDIENT                                 PART                                                INDICATION                                 DOSAGE

danti
bilwa
shyonak
gambhari
patla
agnimantha
shaalparni
prishanparni
brihati
kantkari
gokshur
harad
baheda
amla
water
guda
prakshepa dravya
dhatki

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
12.288 l
3.072 l
4.8 kg

768 gm

agnimandya (dyspepsia)
grahani (sprue)
gulma
krimi
pliharoga (spleenic disoders)
sotha (swelling)
garavisa
arsa (piles)
gudara roga
pandu (anaemia)
kustha (leprosy)
udara
garavisa
arsa (piles)
gudara roga
pandu (anaemia)
kustha (leprosy)
udara
jvara (fever)
hridroga (heart diseases)
yakshma
chardi (vomiting)

12 to 24 ml

Method of Preparation

The drugs mentioned in the texts are coarsely powdered and ksaya is prepared. The ksaya is strained and kept in the fermentation pot, vessel or barrel. Sugar, jaggery or honey according to the formula is dissolved, boiled , filtered and added. Drugs mentioned as praksepa dravyas are finely powdered and added. At the end,dhataki pushp, if included in the formula should be properly cleaned and added. The mouth of the pot, vessel or barrel is covered with an earthern lid and the edges sealed with clay-smeared cloth wound in seven consecutive layers. The container is kept either in a special room, in an underground cellar or in a heap of paddy, so as to ensure that for fermentation, as far as possible, a constant temperature is maintained, since varying temperatures may impede or accelerate the fermentation.

After the specified period, lid is removed, and the contents examined to ascertain whether the process of fermentation has been completed. The fluid is firstvstrined after two or three days.when the fine suspended particles settle down, it is strained again and bottled.

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