चव्यं त्रिकटुकं पाठां क्षारं कुस्तुम्बुरूणि च। यवानीं पिप्पलीमूलमुभे च विडसैन्धवे॥१०७॥
[Chavyadi ghrita] Ghee should be cooked with the paste of chavya (Piper retrofractum), trikatu, patha (Cesalpinia pareira), kshara, kustumbaru (dhanyaka (Coriandrum sativum)), yavani, pippali moola, vida, saindhava (rock-salt).
english translation
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