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Madhumalini Vasant

PREPARATION

Shudh (purified) Hingul 8 Tola and Kharpar Bhasma 8 Tola are pounded together to form a fine blend. The mixture is given 7Bhavana (treatments)with Lakooch Swaras till a uniform blend is achieved. The mixture is then transferred to an iron vessel and exposed to Mandagni (low flame). Kukkutand (Hen Eggs) 8 Tola are added to the Hingul mixture which is constantly stirred with an iron rod. The process is continued till all the egg yolk gets blended with the Hingul mixture. On cooling the Hingul mixture which attains form of small tablets are pounded in a flat surface stone vessel into a fine powder. The powder is measured and Karchur Churn in (1/2 the quantity of Hingul mixture) along with Marich Churn (1/2 the quantity of Hingul mixture) are added to the Hingul-mixture. The mixture is given 7Bhavana (treatments) with Lakooch Swaras. This formulation is called Madhumalini Vasant. Madhumalini Vasant on drying is rolled into tablets each measuring 1/4-1/2Gunj (see glossary).

Madhumalini Vasant - Ingredient Details

NOTE

  • Aushadhigundharmshastra has put forth different interpretation of Madhumalini Vasant. The use of Kharpar Bhasma is mentioned as optional and in its place Shudh Hingul is taken twice the proportion. Lakooch Swaras as Bhavana-Dravya (Items used for treating the formulation) is not mentioned. In its place Aushadhigundharmshastra advocates the use of Dadim (Punica granatum Linn.) Swaras for initial treatment of Hingul. For final treatment of Madhumalini Vasant Aushadhigundharmshastra recommends Jambeer (Citrus limon) Swaras and a passing reference to Lakooch Swaras.

  • Ayurvedsarsangrah mentions that along with egg-yolk the egg-shells (Kukkutandtwak) must be cooked with Shudh Hingul and Kharpar Bhasma.

  • Ayurvedsarsangrah advocates to use Jasad Bhasma in absence or unavailability of Kharpar Bhasma.

  • 1 Tola approx. 11gm

  • 1Gunj approx 125mg

SUGGESTED READING

Aushadhigundharmshastra, Ayurvedsarsangrah.