Kalyanaka Guda

INGREDIENT                                 PART                                                INDICATION                                 DOSAGE

vidang
pippalamool
harad
baheda
amla
dhaniya
chitrak
kalimirch
indrayava
kalajaji
pippali
gajpippali
dipyaka
saurvachala lavana
saindhava lavana
vida lavana
samudra lavana
audbhida lavana
til-taila
trivrit-curna
amlaphala rasa
guda

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
384 gm
384 gm
2.304 l
2.4 kg

udara
gulma
kamala (jaundice)
bhagandara (fissure in ano)
arsa (piles)
kustha (leprosy)
meha
grahani (sprue)
pandu (anaemia)
punsavanakriya

6 to 12 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 is added when the preparation is cool and mixed well.

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