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Swarn Sindoor

PREPARATION

Shudh(purified) Parad 32 Tola, Shudh Gandhak 64 Tola are blended together to form Kajjali(see glossary). The Kajjali is then transferred to a Kaach-Kupi(glass flask, see glossary).Shudh Swarn pieces 4 Tola are mixed with Kajjali and the mixture is treated 3 times with Karpas (flower juice, red variety) and Kumaari Swaras (fresh leaf juice) each for 3 days. The mixture is rolled into a cake, dried and transferred to a Kaach-Kupi(glass flask, see glossary).The Kaach-Kupi is layered 7 times with cloth plastered with wet-mud/clay and the Kaach-Kupi is cooked in Valuka-Yantra(see glossary) for 5 days. On cooling Swarn-Sindoor which gets accumlated at the Kaach-Kupi neck is collected. Swarn-Sindoor is then crushed in a flat surfaced stone vessel into fine powder which is stored.

Swarn Sindoor - Ingredient Details

NOTE

  • Swarn-Sindoor preparation results in Swarn Bhasma as end-product. Swarn-Bhasma formed gets accumlated at the bottom of Kaach-Kupi after coolin. Hence Kaach-Kupi is not broken after Swarn-Sindoor preparation

  • 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)

  • 1 Tola approx. 11gms

SUGGESTED READING

Ayurvedsarsangrah