PREPARATION
Chopchini 16 Tola, Gud 4 Tola, Pippali 1 Tola, Pippalimul (The root of Pippali is known as Pippalimul; Mul == root) 1 Tola, Lavang 1 Tola, Marich 1 Tola, Akarkarabh 1 Tola, Khurasani Yavani 1 Tola, Yavani 1 Tola, Shunthi 1 Tola, Vidang 1 Tola and Twak 1 Tola 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 Chopchinyaadi Churn.
Chopchinyaadi Churn - Ingredient Details
NOTE
- 1 Tola approx. 11gms
- Ayurvedsarsangrah has mentioned the use Khand in place of Gud to prepare Chochinyaadi Churn. Khand is basically white coloured powdered unrefined sugar. It is also known as Bura and mostly used in Northern india.
- 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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