PREPARATION
Yav Panchang is broken down into fine pieces and dried in shade. The mixture is transferred to a hollow shaped vessel (preferably prepared from iron) and exposed to flames till the inner herbal parts are reduced to ash. The ash is grinded to fine coarse powder and weighed. The ash is transferred to a hollow shaped earthen vessel. Water 8times the weight or quantity of the herbal ash is added to the earthen vessel. The mixture is stirred with a wooden rod till it blends and then kept still. The mixture is allowed to remain undisturbed for 3-4 days. After 4 days the earthen vessel is carefully tilted to collect the water above. Care is taken to ensure that the residue does not get mixed with the water. If the collected water gives a milky white appearance , fresh water is added to till it gives a clear appearance. The water is again kept undisturbed for an entire day. The next day the water is again collected carefully as described earlier so as not to contaminate it with the settled residue. The collected water is filtered 7 - 8 times through a muslin cloth and transferred to a clean vessel and heated on a low flame with constant stirring. The water is cooked till it turns turbid. The vessel is removed from the flames and allowed to cool. On cooling Yav Kshaar in form of crystals is procured. Yav Kshaar is grinded to form a fine powder and stored
Yav Kshaar - Ingredient Details
NOTE
- Panchang refers to collective five morphological parts of a plant; Root, Leaves, Fruit (inclusive of Seeds), Flower, Bark (inclusive of stems and branches).
- Kshaar prepared must adhere to the standard Kshaar preparation methods described in Ayurveda treatise. (refer glossary)
- Kshaar formed must be White in colour.
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