Jirakadi Modaka

INGREDIENT                                 PART                                                INDICATION                                 DOSAGE

jira curna
bharjita vijaya
ayascurna
vanga bhasma
abhrak bhasma
madhurika
taalish tejpatra
jatiphal
dhaniya
harad
baheda
amla
dalchini
ela
tejpatra
nagkeshar
laung
saileya
chandan
rakta chandan
mamsi
draksha
sati
tankana
shallaki
yasthimadhu
tavkshir
kankol
balaka
gangeruki
shunthi
kalimirch
pippali
dhatki
bilwa
arjun
shatpushpa
devdaru
amragandhi
priyangu
jirak
salmala
katuka
padma
naluka

384 gm
192 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm
12 gm

agnimandya (dyspepsia)
amalpitta (hyperacidity)
pittatisaraa
raktatisaraa
aruci (anorexia)
amavata (rheumatoid arthritis)
grahani (sprue)
samadosa
sula
atisaraa
visamjvara (malaria)
udara
kostha vikara (gastro intestinal infection)
atopa (distension)

12 to 24 gm

Method of Preparation

These preparations generally have
1) kasaya or other liquids,
2) jaggery, sugar or sugar-candy,
3) powders or pulps of certain drugs; and
4) ghee or oil and honey.
Jaggery, sugar or sugar-candy is dissolved in the liquid and strained to remove the foreign particles. This solutioin is boiled over a moderate fire. When the paka is thready when pressed between two fingers or when it sinks in water without getting easily dissolved, it should be removed from the fire. Fine powders of drugs are then added in small quantities and stirred continuously and vigorously to forma homogenous mixture. Ghee or oil, if mentioned, is added while the preparations are still hot and mixed well. Honey, if mentioned

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