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Mahakhandya Churn

TREATISE



GLOSSARY


PREPARATION

Taalishpatra, Marich, Naagkeshar and Panchlavan 1 Tola each; Pippali 2 Tola, Pippalimul (The root of Pippali is known as Pippalimul; Mul == root) 2 Tola, Tintidak 2 Tola, Chitrak 2 Tola, Twak 2 Tola and Jeerak 2 Tola; Shunthi 3 Tola, Ela 3 Tola, Badar Phalmajja (Phalmajja == fruit pulp) 3 Tola, Amlavetas 3 Tola, Nagarmustak 3Tola, Dhanyak 3 Tola and Ajmoda 3 Tola, Dadim 10 Tola are collected fresh in equal proportions. The wet plants are dried in shade. On drying, Sita in half proportion to the rest of the mixture is added and the entire contents are pounded to form a coarse powder. The powder is filtered through a muslin cloth. The remaining filterate is again pounded and filtered. The process is repeated till all of the mixture attains a uniform fine grain status in accordance with the Churna definition standards described in the treatise. The resultant mixture is known as Mahakhandya Churn.

Mahakhandya Churn - Ingredient Details

NOTE

  • 1 Tola approx. 11gms

  • The resultant Churna texture is described in various treatise in accordance of the size of the particles of the Churna fit for consumption. Herbal powders termed as Churnas are used for internal as well as external application. Internally they are used as nasal snuffs and as consumable medicine. The grain particle size for each of the mentioned application is clearly defined in the texts.