Mahatiktaka Ghrta (chapter 19 of Cikitsa Sthana) Kalyanaka Ghrta (chapter of Ciikisasthana) and Abhaya Ghrta may be administered determining the stage of the disease. One hundred fruits of pathyā (Terminalia chebula) are boiled in one kaṃsa (approx. 3.072 liters/kg) of the decoction of daśamūla.
To this, one tulā (4.8 kg) of jaggery is added, and the mixture is cooked to a confection-like consistency. Once the leha (confection) is formed, a fine powder of trijātaka (Cinnamomum zeylanicum, Elettaria cardamomum, and Cinnamomum tamala), trikaṭu (Piper nigrum, Piper longum, and Zingiber officinale), and a small quantity of yavaśūkaja (alkali derived from Hordeum vulgare) are mixed in.
Mahatiktaka Ghrta (chapter 19 of Cikitsa Sthana) Kalyanaka Ghrta (chapter of Ciikisasthana) and Abhaya Ghrta may be administered determining the stage of the disease. One hundred fruits of pathyā (Terminalia chebula) are boiled in one kaṃsa (approx. 3.072 liters/kg) of the decoction of daśamūla.
To this, one tulā (4.8 kg) of jaggery is added, and the mixture is cooked to a confection-like consistency. Once the leha (confection) is formed, a fine powder of trijātaka (Cinnamomum zeylanicum, Elettaria cardamomum, and Cinnamomum tamala), trikaṭu (Piper nigrum, Piper longum, and Zingiber officinale), and a small quantity of yavaśūkaja (alkali derived from Hordeum vulgare) are mixed in.