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It contains self generated alcohol upt 5 – 7 %. Abhaya( haritaki) being the main ingredient.
Effect on dosha: pacifies vata.
Abhaya (Haritaki – Terminalia chebula) – Fruit – 4.8 kg
Draksha (Dry grapes) – dried fruit – 2.4 kg
Vidanga (Embelia ribes) – Fruit – 480 grams
Madhuka (Madhuca indica) – Floewr – 480 g
Water for Kashayam – 49.152 liters
Boiled and Kashayam is reduced to 12.288 liters.
Jaggery – 4.8 kg
Gokshura (Tribulus terrestris) – Fruit / whole plant – 96 g
Trivrit (Operculina turpethum) – Root – 96 g
Dhanyaka (Coriander)- Fruit – 96 g
Dhataki (Woodfordia fruticosa) – Flower – 96 g
Indravaruni (Citrullus colocynthis)- Root – 96 g
Chavya (Piper retrofractum)Stem – 96 g
Mishreya (Foeniculum vulgare)- Fruit – 96 g
Shunti (ginger)- Rhizome – 96 g
Danti (Baliospermum montanum) – Root – 96 g
Mocharasa (Salmalia malabarica) Exudate – 96 g
Method of manufacturing:
Ingredients are taken in coarse powder form.
Added with water, boiled and reduced to 12.288 liters. Filtered.
This filtered Kashayam is added with melted jaggery mixed thoroughly.
It is added with rest of the ingredients. Kept closed in air tight container and fermentation signs are observed. After achieving optimum fermentation, it is filtered and stored in clean air tight container.
Reference: Bhaishajya Ratnavali Arsho Rogadhikara 9/175-180.
12 – 24 ml. one or two times a day, usually advised after food.
If needed, equal quantity of water can be added before consumption.
Safe in lower doses for kids above 3 years of age.
Over-dosage should be strictly avoided.
Pregnancy and lactation:
Best to avoid during pregnancy. Can be taken during lactation period, after consulting doctor.
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