Nalpamaradi Taila
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| Storage | Store in a cool place in tightly closed containers; protected from light and moisture. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Physico Chemical | Refractive index at 400: 1.4646 to 1.4665; Appendix 3.1 Specific gravity at 400: 0.7840 to 0.8235; Appendix 3.2 Saponification value: 190 to 200; Appendix 3.10 Iodine value: 102 to 110; Appendix 3.11 Acid value: 2 to 4; Appendix 3.12 Peroxide value: Not more than 6; Appendix 3.13 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Remarks | Used externally for Abhyanga | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Description | Medicated oil; reddish brown in colour with an odour of turmeric | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Other Requirements | Microbial limits: Complies with Appendix 2.4 Aflatoxins: Complies with Appendix 2.6 Mineral oil: Absent; Appendix 3.15 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dosage | External application for Abhyanga | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Definition | Nalpamaradi taila is a medicated oil preparation made with the ingredients in the Formulation Composition given below with murcchita Tila taila as the basic ingredient. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Source | Ayurvedic Standard Treatment Guidelines; Ayurvedic Pharmacopeia of India | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients |
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| Formulation Name | Nalpamaradi Taila | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Method | Take all ingredients of pharmacopoeial quality. Treat Tila taila to prepare murcchita Tila taila (Appendix 6.2.9.4). Take fresh Haridra and wash thoroughly. Grind and filter through muslin cloth to obtain svarasa. Wash; clean; dry the Parpata; powder and pass through 355 nm I. S. sieve. Add eight times water to it and soak for 4 h. Boil and reduce the volume to one-fourth. Filter through muslin cloth to obtain Parpata rasa. ∗ Wash; dry the ingredients numbered 4 to 16 (kalka dravya) of the Formulation Composition; powder separately and pass through 180 nm I. S. sieve (sieve number 85) to obtain fine powder. Transfer the powdered ingredients to wet grinder and grind with sufficient quantity of water to prepare homogeneous blend (kalka). Take murcchita Tila taila in a stainless steel vessel and heat it. Add increments of kalka; stir thoroughly while adding Haridra svarasa and Parpata rasa. ∗ Dried whole plant of Parpata is used and Parpata rasa is prepared as per Sharngadhara saÆhita- Madhyamakhanda; 1/4. Heat for 3 h with constant stirring; maintaining the temperature between 500 and 900 during the first hour of heating. Stop heating and allow to stand overnight. Continue the process of heating intermittently over a period of three days. Constantly check the kalka by rolling between the fingers. Stop the heating when the kalka breaks down into pieces on attempting to form a varti (khara paka laksana) and at the appearance of froth (phenodgama) over the oil. Expose the kalka and oil to flame and confirm the absence of crackling sound indicating absence of moisture. Filter while hot (about 800) through a muslin cloth and allow to cool. Store it in glass containers and pack them air-tight to protect from light and moisture. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dosage Form | Taila | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Combined Diseases | Tvagroga, Visarpa, Kustha, Pama, Kandu, Pidika |
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