Etat Prayogikam Sarpih Parushakamiti Smrtham (Dtat Prayogikam Sarpih Parusakamiti Smrtam)

Modern description

This formulation, a ghee-based preparation, likely uses Parushaka (Grewia asiatica) as a key ingredient and is understood to have nourishing and balancing properties.

Purpose

To discuss the naming and usage of formulations in different regions, and that even without naming, use in other regions is seen due to the compound name.

Indications

• General debility, emaciation, weakness, fatigue, cough, respiratory problems, digestive weakness, promoting strength and immunity, nourishing the tissues.

Classical indications

• Kshata Kshina (tissue depletion)
• Durbalya (weakness)
• Kasa (cough)
• Shwasa (dyspnea)

Karma

• Vatahara
• Pittahara
• Kaphahara
• Rasayana
• Balya
• Pushtida

Key ingredients

• 1/8th of the ghee quantity.
• Based on context of 'Etat prayogikam sarpih parushakamiti smrtham'
• it is most likely Parushakadi Ghrita. Common ingredients include
• Parushaka
• Amalaki
• Haritaki
• Madhuka
• Vidari
• Shatavari
• Bala . Quantities vary between texts
• but a representative ratio might be
• decoction of Parushaka 4 parts
• and each other ingredient in a fine paste form
• Draksha
• Vibhitaki

Adult dose

5-10 ml, once or twice daily

Pediatric dose

2.5-5 ml

Preparation steps

• Collect all the necessary ingredients as per the formulation.
• Clean and prepare the herbs by washing and drying them properly.
• If fresh herbs are used, extract the juice or prepare a decoction (kashaya).
• Make a fine paste (kalka) of the specified herbs.
• Melt the ghee in a heavy-bottomed pan over low heat.
• Add the herbal paste (kalka) to the melted ghee and stir continuously.
• Gradually add the herbal juice or decoction (kashaya) to the ghee and herbal paste mixture.
• Continue to heat the mixture over low heat, stirring regularly, until all the water content evaporates.
• Observe for signs of proper ghee preparation: the solid herbal residue settles at the bottom and turns brown, and the ghee becomes clear and aromatic.
• Filter the ghee through a clean cheesecloth to remove any solid particles.
• Allow the ghee to cool slightly before transferring it to a clean, airtight glass container.
• Store the ghee in a cool, dry place away from direct sunlight.

Safety contraindications

• Not suitable for individuals with uncontrolled diabetes or hyperlipidemia. Avoid in cases of acute fever or diarrhea.