śuṇṭhī – Zingiber officinale, mādrī, ghana – Cyperus rotundus, kuṣṭha – Saussurea lappa, sarala – Pinus roxburghii, and the five salts (pañcalavaṇa). These ingredients should be crushed together, mixed with curds (dadhi) and the four types of fats (sneha-catuṣka: ghee, oil, fat, and marrow), and then placed inside a sealed container;
śuṇṭhī – Zingiber officinale, mādrī, ghana – Cyperus rotundus, kuṣṭha – Saussurea lappa, sarala – Pinus roxburghii, and the five salts (pañcalavaṇa). These ingredients should be crushed together, mixed with curds (dadhi) and the four types of fats (sneha-catuṣka: ghee, oil, fat, and marrow), and then placed inside a sealed container;