KEY INGREDIENTS
Kulthi, Sariva/anantmool, Nimbu, Pashanbheda, Trivrt, Gokharu, Punarnava, Varun, Manjeeth, Trikatu, Pattharaphodi, Shitalchini, Kalmi Sora/suryakshar, Pure Shilajatu/shilajeet, Moolak Kshar, Krishna Lavan, Apamarg, Sajjikshar, Shwet Parpati, Yavakshar.