Made From Five Types Of Sheep Milk (Panacavika)

Modern description

A ghee preparation made from five types of sheep's milk, used for its nourishing and therapeutic properties. It helps in digestion, improves appetite and provides relief from common cold and cough.

Purpose

Ghee preparation

Indications

• Indigestion, anorexia, loss of appetite, common cold, cough, mild respiratory ailments, Ama pachana (digestion of metabolic toxins). Used as a general health tonic in some instances.

Classical indications

• Agni Mandya (Digestive impairment)
• Kasa (Cough)
• Shwasa (Dyspnea)

Karma

• Deepana (appetizer)
• Pachana (digestive)
• Vata-Kapha Shamaka (balances Vata and Kapha doshas)
• Rasayana (rejuvenative)

Key ingredients

• 1 part Amalaki
• 1 part Haritaki . All parts are dried fruits or rhizomes
• powdered.
• Based on common usage
• Panchavika typically contains
• 1 part Pippali
• 1 part Maricha

Adult dose

1-3 grams, once or twice daily

Pediatric dose

2.5-5 ml, as directed by the physician

Preparation steps

• Collect five types of sheep milk.
• Heat the milk until it thickens.
• Churn the thickened milk to extract butter.
• Melt the butter on low heat to clarify it into ghee, removing milk solids.
• Filter the ghee through a fine cloth.

Safety contraindications

• Contraindicated in cases of acute fever, severe diarrhea, or during active stages of certain infections.

Related formulations

• Aavaapida
• Abhaya
• Abhaya Amalaki
• Abhaya Amalaki