PREPARATION
Kshavuk (syn. Mai (hindi); small variety (laghu; Skt.), Mochras, Amra Phalmajja (Phalmajja == fruit pulp), Pashanbheda, Dhayati Pushpa (Pushpa == flowers) and Ativisha 3 Masha each, Swarna Gairik 6 Masha and Ahifen 6 Masha are collected fresh. The wet plants are dried in shade. On drying 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 Laghumai Churn.
Laghumai Churn - Ingredient Details
NOTE
- Mai is a local name (Hindi) used to describe the main ingredient of the formulation. The classical plant Kshavuk is expected in this formulation. Kshavuk is corelated to the genus Tamarix botanically. As per size and certain morphological variations found in the genus Tamarix; local healers have categorized the plant intow two distinct varieties; Bruhat and Laghu Mai. In the present formulation; Laghu Mai variety is expected by the author.
- 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.
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