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Lai Churn

PREPARATION

Shudh (purified) Gandhak 1 Tola, Shudh Parad (Hinguloth Parad as mentioned) 6 Masha, Shunthi 2 Tola, Marich 2 Tola, Pippali 2 Tola, Saindhav Lavan 1.5 Tola, Suvarchal Lavan 1.5 Tola, Bid Lavan 1.5 Tola, Samudra Lavan 1.5 Tola, Sambhar Lavan 1.5 Tola, Hingu 1.5 Tola, Krishna Jeerak 1.5 Tola, Jeerak 1.5 Tola and Shudh Vijaya 1.5 Tola are collected fresh in equal proportions. The wet plants are dried in shade. On drying, the rest of the mixture is added and 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.Parad and Gandhak are blended to form Kajjali which is then mixed with the earlier prepared Churna. The resultant mixture is known as Lai Churn.

Lai Churn - Ingredient Details

NOTE

  • Hingu to be used in the formulation must be fried with cow's ghee (clarified butter from cow's milk) prior to its use as an ingredient.

  • Vijaya to be used in the formulation is first throughly clean with water and dried. Vijaya is then fried with cow's ghee (clarified butter from cow's milk) prior to its use as an ingredient. This process is carried out to remove the toxic effects of Vijaya.

  • 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.

  • Kajjali prepared in the above formulation must adhere or comply with the Kajjali preparation description and standards as mentioned in various Ayurveda treatise.(see glossary)

  • Although the above formulation is termed as Churn it is classified as Sanyukta Kalpa by NLAM repository since it contains a metalo-mineral compound Kajjali as an ingredient.