PREPARATION
Shudh (purified) Naag, is cooked in an iron vesel on a low flame till it melts. Mixture containing equal proportions of Amlika bark churn (herbal powder) and Pipal bark churn or Ark root churn is constantly added to the Naag mixture and stirred with an iron rod. The process is repeated till Naag mixture attains bright red colour. The vessel is then covered with a lid and exposed to high flame. When the mixture attains dark red colour , the vessel is removed from the flame and allowed to cool. On cooling the mixture is filtered through a muslin cloth. Mansheel is added to the mixture in 1/12th of its quantity and the mixture is blended with Vasa juice to form a cake. The cake on drying is given 47 Laghuput (refer glossary). With every Laghuput , Naag bhasma becomes more stable and the flame intensity is subsequently increased. After 10 Laghuput, Mansheel must not be added to the mixture and vessel in which Naag bhasma is placed must not be sealed. After required number of Laghuput red coloured Naag Bhasma is obtained.
Naag Bhasma (Method 1) - Ingredient Details
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