half kudava (96 gm) of honey as well as powders of priyangu, musta, manjishtha, vidanga, madhuka, plava, and sabaraka lodhra and fermented for a fortnight.
[Pindasava] One prastha of pippali is mixed with jaggery and seed pulp of bibhitaki and to it one prastha of water is added and kept in a vessel covered with yava (barley) for fermentation; this is called as pindasava.