PREPARATION
Shudh(purified) Parad, Shudh Sphatik (Red or White variety, red prefferable), Shudh Kasis and Saindhav Lavan in equal proportion are mixed with Navsagar taken in 1/20th the weight of the entire mixture. The entire mixture is pounded in a flat surface stone vessel to form coarse powder. The powder is treated with Kumari Swaras(juice) and the mixture is rolled into a cake. The cake on drying is transferred to a Kaach-Kupi (glass flask, see glossary) and cooked in an Damru-Yantra/Valuka-Yantra (see glossary). The heat given to the mixture is controlled. On cooling Ras-Karpoor which gets accumlated at the mouth of the Kaach-Kupi is collected and stored.
Ras-Karpoor - Ingredient Details
NOTE
- Ras-Karpoor is defined as a combination of Parad with Lavan.
- Ras-Karpoor is prepared in many different ways and the process varies in many treatise but generally the Parad-Lavan concept is maintained.
- Certain treatise add 2-3 types of Lavan in addition to Saindhav Lavan to prepare Ras-Karpoor.One such method is mentioned in Ayurvedsarsangrah.
SUGGESTED READING
Ayurvedsarsangrah