Key Ingredients

Bala – Sida cordifolia – 4.8 kg
Chinnaruha – Tinospora cordifolia – 1.2 kg
Rasna- Pluchea lanceolata – 600 g

Water for decoction – 30.720 liters, boiled and reduced to 3.072 liters
Mastu – Supernatent liquid of curds – 3.072 liters
Ikshurasa – Sugarcane – Saccharum officinarum – 3.072 liters
Shukta – Fermented gruel – 3.072 liters
Taila – Oil of Sesamum indicum – 3.072 liters
Ajaksheera – Goat milk – 1.536 liters

Paste made from 48 g of fine powders of each of
Shati – Hedychium spicatum
Sarala – Pinus roxburghi
Daru – Cedrus deodara
Ela – Cardamom – Elettaria cardamomum
Manjishta – Rubia cordifolia
Agaru – Aquilaria agallocha
Chandana – Sandalwood – Santalum album
Padmaka – Prunus puddum
Atibala – Abutilon indicum
Musta – Cyperus rotundus
Mudgaparni – Phaseolus trilobus
Mashaparni – Teramnus labialis Spreng.
Harenu – Vitex agnus-castus
Yashti – Licorice – Glycyrrhiza glabra
Surasa – Holy Basil – Ocimum sanctum
Vyaghranakha – Capparis zeylanica
Rishabhaka – Manilkara hexandra (Roxb.) Dubard / Mimusoops hexandra Roxb.
Jivaka – Malaxis acuminata D.Don / Microstylis wallichii Lindl.
Palasha – Butea monosperma
Kasturi – Musk
Neelika – Indigofera tinctorea
Jati – Nutmeg – Myristica fragrans
Sprikka – Delphinium zalil Aitch et. Hemsl.
Kumkuma – Saffron – Crocus sativus
Shaileya – Parmelia perlata
Jatiphala – Nutmeg – Myristica fragrans
katphala – Myrica nagi
Ambu – Pavonia odorata
Twak – Cinnamon – Cinnamomum zeylanicum
Kunduru – Boswellia serrata
Karpoora – Camphor – Cinnamomum camphora
Turushka – Hyoscyamus niger
Shrinivasaka – Pinus roxburghi
Lavanga – Clove – Syzigium aromaticum
Nakha – Capparis zeylanica
Kankola – Piper cubeba
Kushta – Saussurea lappa
Mamsi – Nardostachys jatamansi
Priyangu – Callicarpa macrophylla
Sthauneya – Clerodendrum infortunatum Linn./ viscosum Vent. Gaertn.
Tagara – Valeriana wallichi
Dhyama – Anogeissus latifolia Wall.
Vacha – Acorus calamus
Madanaka – Randia spinosa
Plava – Cyperus bulbosus / Nyctanthes arbor-tristis
Nagakeshara – Mesua ferrea