Composition:
S. No. | Herb Used | Quantity |
1. | Cassia angustifolia (sona mukhi) | 25 gm |
2 | Foeniculum vulgare (Variyali) | 20 gm |
3. | Sakar (Saccharum officinarum) | 20 gm |
4. | Badam (Prunus amygdalus) | 18 gm |
5. | Apium graveolens (Ajamoda) | 5.0 gm |
6. | Glycyrrhiza glabra (yastimadhu) | 5.0 gm |
7. | Black Salt (Sanchal) | 5.0 gm |
8. | Embelia ribes (Vidanga) | 2.0 gm |
9. | Excipients: | QS |