Unani Formulation - Jamia Hamdard

Afiun (Papaver somniferum Linn latex) and Rasaut (Berberis aristata
extract)
Afiun (Papaver somniferum Linn latex) or Rasaut (Berberis aristata
extract) is cut into small pieces and soaked in Arq-e-Gulab for 24
hours. It is then stirred well and sieved through a clean piece of fine
cloth into a big cylindrical glass and the sediments are allowed to
settle down. The liquid is then decanted into another vessel without
disturbing the sediment and boiled till it becomes a thick mass. The
purified Afiun or Rasaut is called Afiun or Rasaut Musaffa.
Anzroot (Astragallus sarcacola gum)
Make the powder of Anzroot (Astragallus sarcacola gum). Mix the
powder with mother’s milk or donkey’s milk to form a paste. The
paste is smeared over a piece of Jhau wood (Tamarix wood) and
dried directly over dung cake fire. When it is dried completely,
remove it from wood and store for use.
Azaraqi (Strychnos nuxvomica Linn fruit)
60gm of Azaraqi (Strychnos nuxvomica Linn fruit) is soaked in
water for seven days. Change water daily or buried in soil/clay and
water is poured over it daily for seven or ten days. The Azaraqi is
then taken out and washed. Their fleshy outer covering (Testa) is
peeled off with the knife and the kernels of Azaraqi (Strychnos
nuxvomica Linn fruit kernel) are separated. Remove the embryo part.
It is then washed with hot water and tied in a clean cloth bag. The
bag is immersed in a vessel containing two litres of milk. The milk is
then boiled till it evaporates, care being taken that the bag should not
touch the bottom of the vessel. Thereafter, Azaraqi is removed from
the bag and washed thoroughly with water to obtain Azaraqi
Mudabbar. Some experts make bead of Azaraqi instead of tightening
in cloth and hang it in milk to complete the process.
Kibreet or Gandhak (Sulphur)
One part of Gandhak Amlasar and two parts of Roghan Zard (Ghee)
are taken in a Karchha (laddle) and kept on a low fire. When Gandhak
is melted, four parts of the milk is added. This process is repeated at
least three times changing the fresh Ghee and milk each time to obtain
Gandhak Mudabbar.
Other process: A clay pan or steel pan is half filled with milk. A
cloth is tighten on the mouth of the pot. Gandhak (Sulphur) is kept
on this cloth. An iron plate is kept on mouth of the pot as it covers the
Gandhak (Sulphur). Hot charcoal is kept on iron plate. Give low heat
to milk from under side. Getting heat from hot charcoal, Gandhak
(Sulphur) is melted and goes in milk. Let it be cool. It is then
collected.
Sammulfar, Sankhiya (Arsenic)
Make fine powder of Sammulfar (Arsenic), immerse in sufficient
quantity of fresh Aab-e-Leemun (Citrus lemonum fruit juice) and
ground in a Mortar of China clay or glass till the juice is completely
absorbed. This process is repeated seven times to obtain Sammulfar
or Sankhiya Mudabbar.
Shingarf (Mercuric chloride)
Shingarf is ground with fresh Aab Leemun (Citrus lemonum fruit
juice) till it is absorbed and a fine powder is obtained. This process is
repeated three times to obtain Shingarf Mudabbar.
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