नागरं पिप्पलीमूलं चित्रको हस्तिपिप्पली। श्वदंष्ट्रा पिप्पली धान्यं बिल्वं पाठा यवानिका॥११०॥
[Nagaradi ghirta] Ghee should be cooked with the paste of nagara (Zingiber officinalis), pippali moola, chitraka (Plumbego zeylanicum), gaja pippali, shvadanshtra, pippali (Piper longum), dhanyak (Coriandrum sativum), bilva (Aegle marmelons), patha (Cissampelos Pareira) and yavani (Trechyspermum ammi),
english translation
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