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Ashtmurti Rasayan

PREPARATION

Shudh(purified) Parad 1 Tola, Shudh Gandhak 6 Tola are blended together to form Kajjali(see glossary). Shudh Swarn 1/2 Tola, Shudh Hingul 1 Tola, Shudh Mansheel 1 Tola, Shudh Mal 1 Tola,Sudh Sphatik (Red/White) 1 Tola, Shudh Raupya 1/2 Tola, Kankusht 1/2 Tola and Ras-Karpoor 9 Tola are blended with the Kajjali and the mixture is transferred to a Kaach-Kupi(glass flask, see glossary).The Kaach-Kupi is layered 7 times with cloth plastered with wet-mud/clay and the Kaach-Kupi is cooked in Valuka-Yantra(see glossary) for 16 Prahar. On cooling Ashtamurti which gets accumlated at the Kaach-Kupi neck is collected.

Ashtmurti Rasayan - Ingredient Details

NOTE

  • Mal (white variety, Shankh-Mal) must be used in the above preparation

  • Kajjali prepared in the above formulation must adhere or comply with the Kajjali preparation description and standards as mentioned in various Ayurveda treatise.(see glossary)

  • 1 Tola approx. 11gms

  • 1 Prahar approx. 3 hours

SUGGESTED READING

Aushadhigundharmshastra