[Method of preparation of sruta] Decoction prepared with pippali (Piper longum Linn.), katrina (Cymbopogon schoenanthus Linn.), ushira (Andropogon muricatus Retz.), devadaru (Cedrus deodara Roxb.Loud), murva (Marsdenia tenacissima W.& A.) and added with souvarchala lavana. This shruta acts as dipana and hritshodhana.
• Powders of vacha (Acorus calamus Linn.), nagara (Zingiber officinale Roscoe.), shati (Hedychium spicatum, ela (Elettaria cardamomum Matan.) have to be mixed with either of dadhimanda or prasanna or aristha or asava, to be given as a peya (drink).
Devadaru (Cedrus deodara Roxb.Loud), trikatu i.e. shunthi-maricha-pippali (Zingiber officinale Roscoe, Piper nigrum Linn., Piper longum Linn.), pathya - haritaki (Terminalia chebula Retz.), palasha (Butea frondosa Koen.ex.Roxb.), chitraka (Plumbago zeylalanica Linn.), shati (Hedychium spicatum Ham ex.Smith) and kushtha (Saussurea lappa C.B.Clarke) have to be made a paste with gomutra (cow’s urine) and administered orally for deepana. Administer kshara (kshara preparations mentioned in Grahani Chikitsa ) orally for deepana.