Kutajarishta

INGREDIENT PART

1 2 3 4 5 6

kutajmula draksha madhuka kasmari water guda

4.8 kg 2.4 kg 480 gm 480 gm 49.152 l 4.8 kg

prakshepa dravya : dhatki

960 gm

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.

(From : http://www.ayurvedichelpline.in)

Arjunarishta
1 2 3 4 5 6
Ref : S. F. Sayyad et.al,

Mustakarishta
INGREDIENT
1 mustakka 2 water for decoction 3 guda 4 dhatki 5 ajwain 6 shunthi 7 kalimirch 8 laung 9 methika 10 chitrak 11 jirak Method of Preparation

PART
9.6 kg 49.152 l 14.4 kg 768 gm 96 gm 96 gm 96 gm 96 gm 96 gm 96 gm 96 gm

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.

(From: http://www.ayurvedichelpline.in)

Gandiradyarista
1.28Kg [total volume]1. andira, 2. bhallataka, 3. citraka, 4. trikatu, 5. vidanga, both types of 6.brhati (brhati and kantakari) + 7. wheyCook all the above together in [over] cowdung fire, until volume is reduced to1/3. Filter well and cool.+10.24L- curd water Cook all the above together in [over] cowdung fire, until volume is reduced to1/3.Filter well and cool.+ 8. 4Kg.- sugarcandy Mix the above well.Keep in an earthen jar pasted inside with citraka and pippali.The earthen jar should be kept in an open space.This formula should be kept in the jar for 10 days.

(From: http://www.scribd.com/doc/60276298/Charaka-Samhita-2003-rev2-Vol-II page no.: 383)

Phalarista
1. 640gm.- haritaki fruits, 2. 640gm.- amalaki fruits 80gm. each3. visala, 4. kapittha, 5. patha roots, 6. citrakaCrush all the above together.+20.48L- water Boil all the above together until reduced to 1/4th. Filter.+ 7. 4Kg.- jaggeryMix the above together. Store in a ghee vessel for a fortnight [14 days]. (From : http://www.scribd.com/doc/60276298/Charaka-Samhita-2003-rev2-Vol-II page no.: 444)

Reference :
S. F. Sayyad, D. S. Randive, S. M. Jagtap, S. R. Chaudhari and B. P. Panda, Preparation and evaluation of fermented Ayurvedic formulation: Arjunarishta, Journal of Applied Pharmaceutical Science 02 (05); 2012: 122-124