Charak Samhita
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पिप्पलीपिप्पलीमूलंचित्रकंहस्तिपिप्पली । योगाञ्छ्लोकार्धविहितांश्चतुरस्तान्प्रयोजयेत् ॥१०६॥
4.4. Decoction of pippali, pippali-mula, chitraka and gajapippali
english translation
pippalIpippalImUlaMcitrakaMhastipippalI । yogAJchlokArdhavihitAMzcaturastAnprayojayet ॥106॥
hk transliteration by Sanscriptशृताञ्छ्लेष्मातिसारेषुकायाग्निबलवर्धनान् । अजाजीमसितांपाठांनागरंमरिचानिच ॥१०७॥
5. Administration of the recipe containing one part each of black variety of ajaji, pachana, nagara and maricha and two parts of dhataki along with profuse quantity of lime juice.
english translation
zRtAJchleSmAtisAreSukAyAgnibalavardhanAn । ajAjImasitAMpAThAMnAgaraMmaricAnica ॥107॥
hk transliteration by Sanscriptधातकीद्विगुणंदद्यान्मातुलुङ्गरसाप्लुतम् । रसाञ्जनंसातिविषंकुटजस्यफलानिच ॥१०८॥
6. One part each of rasanjana, ativisha and fruits of kutaja, and two parts of dhataki should be added with honey and ginger. This potion should be given to drink.
english translation
dhAtakIdviguNaMdadyAnmAtuluGgarasAplutam । rasAJjanaMsAtiviSaMkuTajasyaphalAnica ॥108॥
hk transliteration by Sanscriptधातकीद्विगुणंदद्यात्पातुंसक्षौद्रनागरम् । धातकीनागरंबिल्वंलोध्रंपद्मस्यकेशरम् ॥१०९॥
7. For the treatment of kaphaja atisara, the following four recipes should be given in the form of khada (a type of sour drink which stimulates the power of digestion). Dhataki, nagara, bilva, lodhra and padmakesara;
english translation
dhAtakIdviguNaMdadyAtpAtuMsakSaudranAgaram । dhAtakInAgaraMbilvaMlodhraMpadmasyakezaram ॥109॥
hk transliteration by Sanscriptजम्बूत्वङ्नागरंधान्यंपाठामोचरसोबला । समङ्गाधातकीबिल्वमध्यंजम्ब्वाम्रयोस्त्वचः ॥११०॥
bark of jambu, nagara, dhanya, patha, mocha-rasa and bala; samanga, dhataki, pulp of bilva and the bark of jambu and amra; and kapittha, vidanga, nagara and maricha.
english translation
jambUtvaGnAgaraMdhAnyaMpAThAmocarasobalA । samaGgAdhAtakIbilvamadhyaMjambvAmrayostvacaH ॥110॥
hk transliteration by Sanscript