CLASSIFICATION OF SNEHA:

1. According to yoni (Origin) ————- ———स्थावर, जङ्गम
2. According to mātra (Dose)—————ह्रस्व, मध्यम, उत्तम, ह्रसीयसी
3. According to samyoga (Combination) ———- यमक, त्रिवृत्, महान्
4. According to prayoga (Therapeutic utility) ———
5. बाह्य 2.आभ्यन्तर  3. विचारण  4. सद्य स्नेह
6. According to karma (Action) ——————––शमन, शोधन, बृंहण
7. With relation to food——————–उत्तरभक्तिकं, अवपीडकं

विविधस्नेहद्रव्याणांगुणकर्मवर्णनम् – Qualities and actions of various स्नेहद्रव्य

Caturvidha Sneham

सर्पिस्तैलंवसमज्जस्नेहोदष्टश्चतुर्विधः ।

पानभ्यञ्जबस्त्यर्थंनस्यार्थ चैव योगतः ।

स्नेहनाजीवनावर्ण्योबलोपचयवर्धनाः ।

स्नेहोह्येतेचविहितावतपित्तकफपहाः ।। -च.सु.१/८८

मुख्यंद्यृतेषुगव्यंसंस्कारात्सर्व-सात्म्याच्च ।-क.स.सु.22/5

सर्पिर्मज्जावसातैलं स्नेहेशु प्रवरं मतं ।

घृतात् तैलं गुरु वसा तैलात् मज्जा ततोऽपि च ।।

Table showing snehana administration according to the doṣa and season.

Table showing snehapāna intake seasons according to different texts

च–चरक; वा–वाग्भट; का–काश्यप

Sneha Yoni

स्नेह योनि एवं विविद स्नेह द्रव्या’s – sources of unctuous substances and different substances used for unction

स्नेहानांद्विविधाचासौयोनिः स्थावरजङ्गमा॥   – च.सु.१३/१६,  भा.प्र.

स्थावरोजंगमश्चैवद्वियोनिः स्नेहः उच्यते                       – सु.उ.१/१२

तत्र द्वियोनिश्चतुर्विकल्पोऽभिहितःस्नेहःस्नेहगुणाश्च।

तत्र जङ्मेभ्यो गव्यंघृतं प्रधानं,  स्थावरेभ्यस्तिलतैलं प्रधानमिति॥           – सु.चि.३१/४,  भा.प्र.

स्नेहाद्वियोनिरुक्तश्चतुर्विकल्पश्चराचरसमुत्थः।          – का.स.सू.२२/४

सर्पिर्मज्जावसातैलस्नेहेषुप्रवरंमतम्॥    – अ.ह्.सू.१६/२-३

तिलतैलांस्थावरेषुजङ्गमेषुघृतंवरं॥         – स्.स्.उ.१/२

द्वियोनिःद्विकारिणिकःस्थावरोजङ्गमश्च।तत्रतैलंस्थावरयोनिःघृतवसामज्जास्तुजङ्गमयोनयः।तैलांतिलादिफलोद्भवात्फलस्तंदेवदारुशिंशपागुर्वादिसारोत्थंघृतमपिद्विविधंक्षारोत्थंदध्युतंचशुद्म्स्नहोवसा।अस्थ्याश्रयामज्जा॥चत्वारोविकल्पःसर्पिस्तैलवसामज्जानोयस्यास्नेहस्येतिचतुर्विल्पःस्वाभाविकगुनाप्यत्रपानविधाबुक्तः।तत्रजङ्गमेभ्योगव्यंघृतंप्रधानंस्थावरेभ्योस्तिलतैलमिति॥- Dalhana

जाङ्गममत्स्यमृगाःसपक्षिणः

तेषां दधिक्षीरघृतामीषवासमज्जा च ततोपदिष्यते         – च.सू.१३/११

स्नेहोद्वियोनिनिरुक्तश्चाचतुर्विकल्पाचराचरःसमुथ:         – क.स.सू.२२/4

For the oleation purpose (internally or externally) the substances are obtained either by plant source or by animal source.

स्थावरस्नेहः

The fat obtained from plants is called स्थावरस्नेहः The examples include sesame oil, castor oil, mustard oil, karañja oil,  etc

जाङ्गमस्नेहः

The fat obtained from the animal origin is called जाङ्गमस्नेह. Milk,  Curd,  Butter,  Ghee,  Marrow fat and Muscle fat are examples.

स्थावरस्नेह उदाहराणि – Examples of plant origin fat

तिलःप्रियालाभिषुकौविभितकश्चित्राभयैरण्डमधुकसर्षपाः।

कुसुम्भाविल्वारुकमूलकातसीनिष्कोठकाक्षोडकरञ्जशिग्रुका॥

स्नेहशयाःस्थावरसंक्षिताः।          – च, सू.१३/१०

स्नेहाशयादधिक्षीरंमांसास्तिफलदारुच॥  – अ.स.सू.२५/६

अभिषुक- औत्तरपथिकः।चित्रा-गोरक्षकर्कटी

Kāśyapa considers – Āmra as one among the sneha yoni. Cakrapāṇi says nimbādi tailam, candanam, jyotiṣmatī, badam, etc can also be considered as sneha yonis (dravyas).

Various sthāvara sneha dravyas used in pañca karmas and diseases.

विरेचन उपयोगि स्थावरस्नेहाणि – Different plants of fat origin used for virecana (purgation):

तत्रतिल्वकैरण्डकोशाम्रदन्तीद्रवन्तीसप्तलाशङ्खिनी

पलासविषाणिकागवाक्षीकम्पिल्लकशम्पाकनीलिनीस्नेहाविरेचयन्ति॥ सु.चि.३१/५

वमनउपयोगिस्थावरस्नेहाणी – Different plants of fat origin used in emesis जीमूतककुटजकृतवेधनेक्ष्वाकुधामार्गवमदनस्नेहाःवामयन्ति। – सु.चि.३१/५

 नस्य उपयोगी स्थावरस्नेहाणी -Different plants of fat origin used in nasal medication

विडङ्गखरमञ्जरीमधुशिग्रुसूर्यवल्लीपीलुसिद्धार्थकज्योतिष्मतीस्नेहाशिरोविरेचयन्ति॥

पित्तसंसृष्टवाते उपयुज्यमानस्नेहद्रव्याणी – Different plants of fat origin used in vāta associated with pitta condition.

तालनारिकेलेपनसमोचप्रयालविल्वमधुकश्लेष्मातकाम्रतकफलस्नेहाः पित्तसंसृष्टेवायौ – सु.चि.३१/५

 शर्कराश्मरीषुउपयुज्यमानस्नेहद्रव्याणि – Different plants of fat origin used in शर्कराश्मरी

कपोतवङ्कावल्गुजहरीतकीस्नेहाःशर्कराश्मरीषु। (सु.चि.३१/४)

महाव्याधौ प्रयुज्यमानस्थावरस्नेहवर्णनं – Different plants of fat origin used in skin diseases

तुवरककपित्थकम्पिल्लकभल्लादकपटोलस्नेहामहाव्याधिषु॥  – सु.चि.३१/५

दुष्टव्रणे उपयुज्यमान स्नेहद्रव्याणि – Different plants of fat origin used in septic wounds

करन्ञ्जपूतीककृतमालमातुलङ्गेङ्गदीकिराततिक्तस्नेहादुष्टव्रणेषुउपयुज्यते॥ – सु.चि.३१/३५

कृष्णीकरणेउपयुज्यमानस्नेहद्रव्याणि – Different plants of fat origin used for creating hyper pigmentation

विभीतकभल्लातकपिण्डीतकस्नेहाःकृष्णीकरणे॥   – सु.चि.३१/५

मूत्रसङ्गे उपयुज्यमानस्नेहद्रव्याणि – Different plants of fat origin used in urinary obstruction

त्रपुसैर्वारुकककरिकतुम्बीकूष्माण्डस्नेहामूत्रसन्गेशु|    – Su.Chi.31/5

दद्रुकुष्ठे एवं किटिभकुष्ठे उपयुज्यमानस्थावरस्नेहाणी – Different plants of fat origin used in psoriasis etc

सरलपीतदारुशिंशिपागरुसारस्नेहादद्रुकुष्ठकिटिभेषु॥   – सु.चि.३१/५

 स्नेहोपगदशेमानि – Plants which are helpful in achieving proper oleation.

स्नेह-उपग स्नेहस्य उपसहायत्वेन गच्छति इति स्नेहोपगःआयुर्वेदीयशब्दकांशा॥

स्नेहोपगानितिस्नेहस्यसर्पिरदेःस्नेहक्रियायांसहायत्वेनउपगच्छन्ति इति। च.पा

मृद्वीकामधुकमधुपर्णीमेदाविदारिकाकोलिक्षीरकाकोलिजीवकजीवन्तिशालपर्ण्य इति दशेमानि स्नेहोपगानि॥ च.सू. ४/२१

 DETAILED KNOWLEDGE OF FOUR TYPES OF MAIN SNEHA, GHṚTA , TAILA , VASĀ , MAJJĀ WITH THEIR CHARACTERISTICS, IMPORTANCE AND UTILITY

घृतगुणः एवं विशेषः Properties, qualities and Indications of Cow’s ghee

यावज्जीवेत् सुखं जीवेत्, ऋणं कृत्वा घृतं पिबेत्, भस्मीभूतस्य देहस्य पुनरागमनं कुतः ।

                                                            (Cārvāka darśana) As long as you live, live happily. Just take a debt to buy ghee and consume it. Once this human body is perished or destroyed into ashes, it never re-emerges.

Ghee is one among the jangama sneha and it is the best sneha dravya.

Properties, qualities and indications of Cow’s ghee

Ghee is one among the jangāma sneha and It is the best sneha dravya.

Etymology

From घृ (ghṛ, “to rub, to ceremonially anoint, to sprinkle”) +‎ –त

(-ta, verbal adjective suffix). Cognate with Ancient Greek.

Adjective

घृत • (ghṛtá)

Vernacular names

• Sanskrit: ghṛta, ājya, havi, sarpi.
• Arabic: samna (سمنة), samneh
• Hindi: ghī
• Marathi: tupa
• Nepali: ghyū
• Tamil: ney (நெய்)

Significance of Ghee

“Tongue of the gods, “navel of immortality.”

We will proclaim the name of ghee:

We will sustain it in this sacrifice by bowing low.

These waves of ghee flow like gazelles before the hunter…

Streams of ghee caress the burning wood.

Agni, the fire, loves them and is satisfied. – Rig Veda

Classification of घृत– ghee

घृतमपिद्विविधंक्षीरोत्थंदध्युत्थं॥- सु.चि. ३१/४ डल्हन

क्षीरमन्थात्समुद्भूतनवनीतोत्थितम्घृतंक्षीरघृतम्॥    – सु.सू.४५/१०५

One is obtained from cream of milk and the other is obtained from butter.

क्षीरघृतं पुनः संग्राहिरक्तपित्तभ्रममूर्च्छाप्रशमनं नेत्ररोगहितं।

क्षीरघृतं is good for bleeding disease, fainting, dizziness, and eye diseases. It is संग्राहि in nature.

सर्पिःसर्वस्नेहोत्तमं मतम्॥

घृतं पित्तानिलहरं रसशुक्रोजसानां हितं॥  – अ.हृ.सू

घृतं वातपित्तप्रशमनानं अग्रयं।                   – च.सू.२५/४०

सर्पिःखलु पित्तंजयति सततमभ्यस्यमानं माधुर्याच्छैत्यान्मन्दत्वाच्च,

वातपित्तप्रकृतयोवातपित्तविकारिणः। चक्षुःकामाःक्षताःक्षीणावृद्धाबालास्तथाऽबलाः॥

आयुःप्रकर्षकामाश्चबलवर्णस्वरार्थिनः।पुष्टिकामाःप्रजाकामाःसौकुमार्यार्थिनश्चये॥

दीप्त्योजःस्मृतिमेधाग्निबुद्धीन्द्रियबलार्थिनः।पिबेयुःसर्पिरार्ताश्चदाहशस्त्रविषाग्निभिः॥-च.सू.१३/४१

पित्तंह्यमधुरमुष्णं तीक्ष्णं च तस्मात्सर्पिःपित्तजित्। – च.वि.२/१४

विपाकेमधुरं वृष्यंवातपित्तकफापहम्|

चक्षुष्यंबलकृत् मेध्यंगव्यं सर्पिरिगुनोत्तरं||  – हा.स.८/७३

सहस्रवीर्यंविधिभिः श्रुतंकर्मसहस्रकृत् || – अ स.सू.६/४३

सहस्रवीर्यंअनेकशक्तिःविधिभिःविधानैःनानाविधाभि: योजनाभिः ||

कर्मसहस्रकृत् अनेक कार्यकृत् इत्यर्थः ||  इन्दु

धीस्मृतिमेधाग्निकंक्षिणघृतंशस्यते।     – अ.हृ.सू.२५

Ghṛta – ghee/clarified butter:

सस्तं धी स्मृति मेधाग्निबलायु: शुक्रचक्षुषां |

बालवृद्ध प्रजाकान्ति सोव् कुमारिनाम् स्वरार्तिनां ||

क्षतक्षीण परिसर्प शास्त्र अग्नि अम्लपित्तात्मनाम् |

वात पित्त विष उन्माद शोष अलक्ष्मी ज्वरापहम्

स्नेहानाम् उत्तमम् शीतं वयः स्तापनं परम्

सहस्र वीर्यं विधेभि घृतं कर्म सहस्र कृत् ||               – Ah.Su/6-37-39

Ghee is ideal for improving intelligence; memory, ingenuity, digestion strength, long life, semen (sexual vigour), and eyesight. Ghee is good for children, the aged, those who desire more children, tenderness of the body, and pleasant voice, for those suffering from emaciation as a result of injury to chest (lungs), parisarpa (herpes), injury from weapons, and fire, disorders of vāta and pitta origin, poison, insanity, inauspicious activity (witchcraft, etc.) and fevers; of all the fatty materials, ghee is the best. It is coolant, best for retaining youth; capable of giving a thousand good effects by a thousand kinds of processing. 37-39.

शैत्यान्पित्तंजयेत्स्नेहाद्वातंजयेत्योगसंस्कारतःकफंजयेत्॥   – Cha.ni.1/39

संस्कारान्तुजयेत्कफं॥

• घृतं is Pitta Vāta Hara and is good for śukra and ojas.
• घृतं is agryam in pacifying vāta and pitta
• घृतं pacifies pitta because of Its Madhura Rasa, śīta and manda guṇa.
• By its snehaguṇa, It mitigates vāta and by saṃskāra (processing), It reduces kapha.

निर्वापणं मृदुकरं स्वरवर्णप्रसादनम् ॥ मारुतघ्नं न च श्लेष्मवर्धनं बलावर्धनं ॥ 

च.सू.१३/१४   

निर्वापणं-दाहप्रशमनं-च.पा.

एषु चैवोत्तमसर्पिःसंस्कारस्यानुवर्तनात्॥  – च.सू.१३/१३

घृत subsides morbid thirst and softens the body parts. It improves complexion and voice.

एषु चैवोत्तमसर्पिःसंस्कारस्यानुवर्तनात्॥   – च.सू.१३/१३

तत्रापि उत्तमंसर्पिःसंस्कारस्यानुवर्तनात्॥ – अ.स.२४/४

Ghee is the best sneha dravya because of its ability to acquire the properties of other drugs which is processed with in it. On other hand, taila etc. do not possess this quality.

स्मृतिबुद्धयग्निशुक्रोजःकफमेदोविवर्धनम्।

वातपित्तविषोन्मादशोषालक्ष्मीज्वरापहम्॥

सर्वस्नेहोत्तमं शीतं मधुरं रसपाकयोः।

सहस्रवीर्यंविधिभिर्घृतं कर्मसहस्रकृत्॥

मदापस्मारमूर्च्छायशोषोन्मादगरज्वरान्।

योनिकर्णशिरःशूलं घृतंजीर्णमपोहति॥

सर्पीष्यजाविमहिषीक्षीरवत्स्वानिनिर्दिशेत्।          – च.सू.२७/२३१

रूक्षक्षतविषार्तानां वातपित्तविकारिणां।

हीनमेधस्मृतीनां च सर्पि: पानं प्रशस्यते॥         – Sha.U.1/12.

सर्पिर्मज्जावसातैलं स्नेहेषु प्रवरं मतम्।

तत्रापि चोत्तमं सर्पिःसंस्कारस्यानुवर्तनात्॥

माधुर्यादविदाहित्त्वाजन्माद्येवशीलनात्।           – अ.हृ.सू१६/२

Ghee is indicated in dryness of the body (internally and externally), injury, poison, vāta pitta condition and in the person affected with depleted wisdom and intelligence.

संस्कारोगुणान्तरारोपणं,

स्यानुवर्तनमनुविधानं स्वीकरणमितियावत्॥ तथा तैलादयोद्रव्यान्तरसंस्कृताः

संस्कारगुणान्वहन्ति यथसर्पिरिति॥ किं च स्वगुणान्तत्गुणाश्चवहतिस्वगुणवर्तनस्यपश्चात्संस्कारगुणवर्तनमुच्यते॥ – Chakrapani

Only ghee can absorb the properties of the drugs which are processed with it and It will never give up its own qualities. This is the uniqueness of the ghee, whereas taila, vasā and majjā only absorb the qualities of the drugs which are processed with them; however, unlike ghee, taila, vasā and majjā lose their own qualities. For that reason, ghee is an excellent sneha dravya.

Cakrapānidatha explains the supremacy of ghṛta among snehadravya as having samskāraka-guṇavartana along with sva-guṇavartana (the former succeeds the latter). He also illustrates this by citing the example of citrakaghṛta where there is co-existance of rūkṣa-uṣṇaguṇa of citraka and snigdha-śītaguṇa of ghṛta in their own elements.

Hemadri explains samskārasya anuvartana by the verses

“यथा शीतै: संस्कृतं शीततां उष्णै: सम्स्कृतं उष्णतां भजते”.

रूक्षक्षतविषार्तानांवातपित्तविकारिणां

हीनमेधास्मृतीनां च सर्पिष्पानं प्रशस्यते     – Bp/Snehādikaara२३

According to kaśyapa,

विनिहन्तिपित्तमनिलं पीतंसर्पिःकफं न च चिनोति।

जनयतिबलाग्निमेधाशोधयतिशुक्रचयोनि च॥  का.स.सू.२२/६

घृतं is शुक्रशोधकं & योनिशोधकं. It is good for intelligence and strength.

 According to suśruta,

घृतंतुमधुरंसौम्यंमृदुशीतवीर्यमनभिष्यन्दिस्नेहनमुदावर्तोन्मादापस्मारशूलज्वरानाहवातपित्तप्रशमनमदीपनस्मृतिमतिमेधाकान्तिस्वरलावण्यसौकुमार्यौजस्तेजोबलकरमायुष्यंवृष्यंमेध्यंवयःस्थापनंगुरुचक्षुष्यश्लेष्माभिवर्धनंपाप्यालक्ष्मीप्रशमनंविषहररक्षोघ्नंच॥       -सु.सू.४५/९६                                                     Ghee is sweet in taste, mild in action, soft, cold in potency,  not increasing moisture in tissues,  lubricating,  relieves upward movement in the alimentary tract, insanity, colic, fever and distension of the abdomen; mitigates vāta & pitta,  kindles digestive fire,  increases memory, wisdom,  intelligence, complexion,  voice,  beauty, softness of the body, vitality, vigour, strength and span of life,  is aphrodisiac, good for vision, increases kapha, wards off sins,  inauspiciousness and destroys poisons and demons.

Gavya ghrtam has the aforesaid qualities no other ghee’s.

अनभिष्यन्दि- अल्प अभिष्यन्दि इत्यर्थः॥

एतेनदोषधातुमलस्रोतसांमन्दक्लेदप्राप्तिजननःस्मृति-अतीतस्मरणम्मेधा-ग्रन्थिधारणशक्तिः॥ कान्तिः-शोभाः,लावण्यरूपअतिशयः॥

सौकुमार्यं – मार्दवंअङ्गानां॥

तेजःपराक्रमःअन्येप्रभावमाहु॥बलउपचयः।

रक्षोघ्नं- राक्षसभयहरंकफस्यहन्तृत्वं न तु केवलस्य॥      – Dalhana

Ghee is alpa abhiṣyandi hence it makes mild kledathvam of doṣas, dhātus and śrotas. Extensive  recollection is smṛti; excellent recollection power is medhā (especially recollecting the contents of the book). Kānti is glutinous. Soukumaryata is the softness of body parts. Teja is strength and ability to do hard work (mentally and physically). Rakṣoghna is prevention of demon’s attack.

Qualities of cow milk according to the colour of cow

• The milk of black variety cow is vāta nāśaka (subsides vāta doṣa).
• The milk of white variety cow is kaphakāraka (increases kapha).
• The milk of the sunset yellow variety cow is pitta and vāta nāśaka (subsides pitta and vāta doṣas)
• The red variety of cow’s milk is vāta vardhaka (increases vāta doṣa).
• The milk of bashka variety of milk is tridoṣa naashaka (subsides all the three   doṣas; vāta-pitta-kapha), kapha vardhaka (increases kapha doṣa).
• The cow which consumes pinyāka, amla padārthas (sour products or herbs), the milk of that cow is kapha vardhaka (increases kapha doṣa), guru (heavy) to digest.
• All these cows come under A2 cows. Are we using A2 cow’s milk to prepare our classical ghṛta? The answer is most probably no. Then how can we expect proper Results?

A2 Cow’s milk in āyurveda (go ksheera from a native cow) is considered an elixir. Obviously at the time the texts were written, there was no need to make a distinction between A2 and A1 and we only had A2 cows in India. A1 Cows are a very recent addition (of about 50 years vintage) to Indian dairy farms. Commercial dairy farming promotes high fat A1 milk from jersey/ Holstein breed of cows over native Indian cows producing lower fat A2 milk.

In the process, we have carefully ruined our indigenous dairy genetic strain and almost sounded the death knell for what āyurveda terms as “ojas improving, dhātu improving and prana extending” – A2 milk.

The āyurvedic nighaṇṭu and saṃhitas are extremely detailed and deep. so it should come as no surprise that the ācāryas have analysed the properties of different kinds of milks – both from animals and human beings and have given us when each of these can be consumed.

Not contented with this, they have also analysed the qualities of the by-products of these Milks like ghee – so the texts lay out in detail the qualities of ghee made from human breast milk, from sheep milk., from camel milk, etc,  and finally from A2 Cow’s milk.

The qualities of each of these milks differ according to the basic nature of the animal, the guṇas and mano guṇas within the animal, where the animal is found, and finally, how the animal is treated and how these products are extracted and processed.

Āyurveda does not treat A1 and A2 milk the same. Neither are the properties of Milk and curd the same nor is butter and ghee interchangeable.

A study conducted in the US showed that cows grazing pastures produce five times more of s cancer-fighting compound – conjugated linoleic acid – than cows that feed on conventional diets.

Note-2: A1 and A2 refers to the type of beta-casein—one type of protein found in cows’ milk (the other is whey). Most of the cows produce a combination of these two proteins. Some scientists and health practitioners believe that cow’s milk with a dominant or singular A2 protein type produces an easier-to-digest milk.

Note-3: There is a significant amount of science that suggests that after cows were domesticated, a natural genetic mutation changed the amino acids from protein to histidine based, and created a different beta-casein protein, now referred to as A1. A1-dominant cows are usually the larger European breeds such as Holsteins and Friesian, which are most common in the US dairy industry.

Ghee, also known as clarified butter or anhydrous milk fat, is prepared by heating butter or cream to just over 100°C to remove water content by boiling and evaporation, then filtering out the precipitated milk solids.

Ghee is heavily utilized in āyurveda for numerous medical applications, including the treatment of allergy, skin, and respiratory diseases. Many āyurvedic preparations are made by cooking herbs with ghee. Ghee carries the therapeutic properties of herbs to all the body’s tissues.

It is an excellent anupāna (vehicle) for transporting herbs to the deeper tissue layers of the body. Proper digestion, absorption, and delivery to a target organ system are crucial in obtaining the maximum benefit from any therapeutic formulation; the lipophilic action of ghee facilitates transportation to a target organ and final delivery inside the cell since the cell membrane also contains lipid.

A study that compared different forms of herbs and herb extracts found that the efficacy increased when they were used with ghee, compared to usage in powder or tablet form. Today, it is widely believed that ghee is unhealthy and should not be taken.

Āyurveda holds a different view. It upholds the practice of a judicious intake of ghee which actually protects the body. Āyurveda says that even as one pours ghee into the sacrificial fire in the course of a ritual to keep the fire burning; similarly one should pour ghee into the digestive fire in the human body to keep it ignited. Thus if the right quantity of ghee is taken and if it is digested properly, it keeps the digestive fire burning to enable the remaining food to be digested easily and without any problem. However if ghee is ingested in inappropriate quantities, and without consideration of one’s digestive capacity, age, time of the year, time of the day etc. then it can lead to associated problems. Hence though one should certainly consume ghee, the nature and quantity of its consumption should be carefully studied based on the individual need.

According to research from 2010, ghee contains almost 50 percent saturated fat, which has led to concerns that ghee might increase the risk of Coronary Artery Disease (CAD) in India.

However, a 2018 study looking at 200 people in north India suggests that the fat and cholestrol in the blood was healthier in the people who ate more ghee and less mustard oil as sources of fat in their diets. Results included lower LDL or bad cholesterol levels and higher HDL or good cholesterol levels.

Lower levels of milk sugars and proteins

Because ghee has had many of its dairy proteins removed, it contains much lower levels of dairy proteins, such as casein, and lactose than regular butter.

A person who is sensitive or intolerant to lactose and casein may find that it is beneficial to use ghee as a substitute for butter.

Methods of Ghee Preparation

he principle involved in ghee preparation include;

1. Concentration of milk fat in the form of cream or butter.
2. Heat clarification of fat rich milk portion and thus reducing the amount of water to less than 0.5%.
3. Removal of the curd content in the form of ghee residue.

There are five methods of ghee making:

1. Desi or Indigenous Method
2. Direct Cream Method

iii. Creamery Butter Method

1. Pre Stratification Method
2. Continuous Method

Use of Substandard Milk for Ghee Production

India is a tropical country, where ambient temperatures touch the mark of 40°C in summer. Collection system for raw milk in rural areas is still carried out at ambient temperature. Especially in summer while collecting the milk cans from ton-of places causes acidity of milk to increase and results in souring of milk. This milk cannot be useful for making market milk or for thermal processes.

Therefore, there is a need to utilize this milk for product preparation. Where it does not affect such the quality of the end product. So, in commercial dairy plants such milk is diverted and collected separately based on platform tests (COB, sensory etc…). This sourced milk is collected in a balance tank and circulated using a high speed pump. This causes the breakdown of the fat globule membrane and releases the fat. After a circulation of 30 min milk is kept undisturbed. This facilitates the separation of cream base or gravity. Then this cream is used for ghee production directly or collected over-a-period of time and neutralized to produce butter from this cream. This butter will be used for ghee making.

Difference between ghee and cultured ghee

The answer is actually very simple. Ghee is made from milk, and cultured ghee is made from yogurt.

The traditional method of making ghee (bilona) is quite elaborate. Cow’s milk is boiled and cooled. Then a spoonful of curd is added to this milk and kept at room temperature overnight. The curd is then churned to extract butter from it. This butter is then boiled so that the water evaporates leaving behind pure ghee.

The traditional methods of setting curd in earthen pots, churning butter in wooden vessels to make ghee are lost. To fulfil this ever-expanding demand, mega-companies use automated machines that churn out hundreds of kilograms of ghee in a few minutes. The production processes run throughout the day, filling thousands of plastic bottles with the mass-produced ghee.

Some popular brands are also guilty of making it from malai or cream obtained from milk instead of curd. This type is faster to make and gives better milk to ghee ratio as compared to the bilona variety. But at the same time, it cannot be digested easily.

As implied by the name, cultured ghee is cooked from cultured butter. In regular ghee, dairy butter is used as the raw ingredient, but in the cultured ghee making process, manufacturers use cultured butter. Cultured ghee contains lactic acid instead of lactose of milk. Lactic acid is the X-factor of this ghee clarified butter that sets a huge difference for the users of cultured ghee.

Normal or non-cultured ghee may have a high/mild aroma, but cultured ghee is always a high aroma product because of the impacts of fermentation. Other than the aroma, both varieties differ in taste too.

Non-cultured ghee is bland in taste and that is why it works as a first-class taste enhancer. Cultured ghee offers an intense buttery taste because of the fermentation process included in its manufacturing.

Both non-cultured and cultured ghee has long shelf life, however, cultured ghee has a longer shelf life. You can store cultured ghee in the kitchen for a long time without refrigeration support.

Concerning cultured ghee vs. ghee, the main difference lies in the ingredients. Cultured ghee is a zero lactose product, as it contains lactic acid only. If you are severely lactose intolerant, and you suffer from food sensitivity then cultured ghee is a better and safer option for you. The lactic acid of cultured ghee is a great savior for the food sensitivity problem.

Most people ask us “what is the difference between ghee and cultured ghee“?

The answer is actually very simple. Ghee is made from milk, and cultured ghee is made from yogurt or curd. Cultured Ghee is known as Desi Cow Ghee in India, where the word desi means prepared with indegenous method.

Cultured ghee is fermented. Quoting Wikipedia: “Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter.

Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more “buttery” tasting product. Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria.

Ghee is composed almost entirely of fat, studies on rats have shown that ghee helps to reduce serum cholesterol slightly but not significantly. Studies in Wistar rats have revealed ghee reduces plasma LDL cholesterol. This action is mediated by an increased secretion of biliary lipids.

Ghee is lipophilic in nature and it is the best for transforming the active ingredients of the given drug to the target organs. (Cell membrane is made up of lipids). Ghee also increases the cellular entry of phytochemicals into the mitochondria of the cell.

Nutritional values of ghee per 100gm (3.502)

Ghee majorly consists of milk lipids and richest source of milk fat of all Indian Dairy products. The constituents of ghee tend to vary with the method of its manufacture. Chemically ghee is a complete lipid of glycerides, 97-98% triglycerides. Small amount of di-and mono-glycerides are also present in traces. Also, cow milk ghee is different from buffalo milk ghee in terms of its composition.

Fatty acid composition of buffalo milk ghee also varies from cow milk ghee. The amount of butyric acid is significantly higher in buffalo than in cow ghee. The levels of short chain fatty acids caproic to myristic are significantly higher in cow than buffalo ghee whereas levels of palmitic and stearic are higher in buffalo than in cow ghee. Major fatty acids in buffalo and cow milk fat are given in table.

Ghee made from buffalo milk is white (lacking carotenoids) with greenish tinge and that made from cow milk is golden yellow. The characteristic colour of buffalo fat has been attributed to tetrapyrrole pigments- biliverdin and bilirubin this pigment is conjugated to a protein in milk, but is released during the manufacturing process of ghee making. Thus, imparting yellowish-green colour to buffalo ghee.

Flavour formation in ghee happens during fermentation of cream and during clarification process. Colour development and granulation also happens during clarification for the subsequent packaging of ghee.

Flavour Formation in Ghee.

Free fatty acids, carbonyls and lactones are the major groups of compounds contributing to ghee flavour. The flavour profile is affected by method of preparation temperature of clarification and storage period.

Carbonyls

The quantity of carbonyls is directly proportional to the temperature of clarification. Head space and volatile carbonyl content of fresh desi cow ghee is higher that of buffalo ghee, whereas total carbonyl content of fresh desi buffalo; is higher than that of cow ghee. Carbonyl content is found to increase during storage.

Lactones

The lactone level in buffalo ghee has found to be higher than that in cow ghee. It was the highest in direct cream (DC) ghee, followed by creamery butter (CB) and lowest in desi ghee. The lactose level in butter (12 ppm) increased 1.9, 2.4, 2.8 and 3.0-fold on clarifying at 110C, 120C, 140C and 180C respectively. Clarification butter at 100-120C doubles the lactones level from butter. The lactone level in ghee showed a significant rise on storage.

Flavour Components of Ghee

Table showing Major flavor components in ghee

Formation of flavour components are due to

1. i) Heat interaction between the native carbohydrates and protein system of cream;
2. ii) Due to heat effect on the unfermented residue as well on fermented metabolic products formed by the ripening process.

Cream constituents like lactose, citrate and glucose were responsible for the increase in ghee flavour components. Flavour in ghee is the resultant of four different mechanisms, they are

1. i) Hydrolysis Free fatty acid formation
2. ii) Oxidation Saturated and unsaturated aldehyde, ketones, alcohols and hydrocarbons.

iii)  Decarboxylation Alkan-2-Ones

1. iv) Dehydration and Lactonization Lactones

Texture of ghee

When ghee is stored at room temperature, it crystallizes into three distinct fractions or layers, (i) Oily (ii) granular semi-solid at the bottom and (iii) hard flakes portion floating on the surface and sticking to the sides of the container.

According to Singhal et al. Layer formation in ghee could be prevented by storing it at 20C or below immediately after preparation. Ghee thus solidified could subsequently be stored at higher temperature without formation of layers.

The liquid portion of ghee varies with storage temperature, shape and size of container, repeated heating and agitation, ripening of cream/butter, storage and handling, external seeding etc.

Butter oil and clarified butter

Clarified butter

Clarified butter is simmered at a low heat to evaporate all of the water and then strained to remove the milk solids from the butter. Without the milk solids and water, the clarified butter now has a longer shelf life than regular butter. With the milk solids removed, it can be used as a cooking oil (whereas with regular butter the milk solids start to burn and turn brown after a few minutes of heating).

Difference between clarified butter and ghee.

Unlike clarified butter, which is cooked just to the point where the water evaporates and the milk solids separate (and sink), ghee is cooked until the milk solids begin to caramelize. Since the butter is cooked longer, ghee is also more golden in color. But like clarified butter, ghee does not contain milk solids and is pure butterfat.

• Taste– The extra cooking time gives ghee a nutty flavor.
• Provenance– Ghee originated in India and tends to feature in South Asian cuisine, while clarified butter is most often seen in the food of its mother country, France.
• Availability– Ghee is more widely sold in grocery stores, particularly specialty grocers, while clarified butter may require preparation at home.

High-Vitamin Butter oil.

Butter oil is also a clarified butter but it is created in a completely different manner. To remove the milk solids and water, instead of being heated and simmered, it is run through a centrifuge and filter, which separates the oil directly from the cream. This means a number of differences butter oil has from other clarified butters.

First, the oil isn’t heated, thus retaining its low-chain fatty acids, Wulzen Factor, butyric acid, and vitamin content. Also, clarified butter and ghee, while the milk solids are strained out, there can be trace amounts remaining in the oil.

With butter oil, because of the advanced filtering process, it’s a purer oil and appropriate for most people with lactose intolerance. Additionally, because it lacks these solids, butter oil has a longer shelf-life than ghee or other clarified butters.

Butter oil preparation

Centrifugation: In this process, butter is subjected to the high-speed This process removes water from butter and oil is separated without application of heat. Oil is collected and we know it as butter oil.

Clarification: In this process, Butter is heated over a flame. During the heating process, water evaporates and milk solids settle down. The fat which is on the top layer is removed. It is called Butteroil.

Difference between Ghee and butter oil.

Generally, in hurry, we count Ghee and Butteroil as the same products. We must explore in detail about these products before deciding if they actually are the same. They are different from their raw material or with their preparation technique.

Though both of them are prepared by reversing the emulsion of cream, from oil-in-water to water-in-oil, they are not the same. While butter oil is prepared from fresh cold cream by churning it, till water oozes out and butter is formed.

To prepare ghee first Makkhana is prepared. To prepare Makkhana, milk is first turned into curd (Dahi). Dahi is then subjected to a traditional churner. Foam, which comes up, is fat, collected and preserved. By melting this makkhaanaa the ghee is obtained.

• Butter is used to prepare Butteroil while Makhana is used to prepare Ghee.
• Butteroil is prepared by clarification as well as centrifugation process:
• Butter oil and ghee products are prepared by melting butter in the temperature range 50–80 or 110–140 °C, respectively.

Flavor and nutrient content of makhana & Butter oil:

Both are sources of Vitamin A, E, D and K. They also contain Omega-3 fatty acids and linoleic acids. But Ghee has more flavor and nutrients as compared to Butteroil because of the culturing process of milk during ghee making.

Ghee is lighter than Butteroil and does not deposit in the body if used in a limited way.

Research article on ghee/Butter oil

Distribution of fatty acids was compared in ghṛta samples prepared by traditional method and direct cream method which is commercially used. Saturated fatty acids were predominant in both the groups. Monounsaturated fatty acids and polyunsaturated fatty acids were in the range of 17-18% and 3-6% respectively.

DHA (Docosahexaenoic acid) content was significantly higher in ghee prepared by traditional method using curd starter fermentation. DHA contributes to reduced risk of diseases like heart attack, cancer, insulin resistance, arthritis, and ADHD.

Ghee is generally used in Ayurveda. According to Ayurveda classics ghṛta promotes longevity and protects body from various diseases. It increases digestive fire agni and improves absorption and assimilation. It nourishes dhatus, improves memory, and has lubricating activity in joints.

Most of these activities are known to be imparted by antioxidants and essential fatty acids such as DHA. We observed consistent and reproducible increase in DHA content in ghee prepared by traditional method in controlled laboratory conditions, however, this needs to be confirmed at field level.

Whether the traditional method of ghee preparation protects unsaturated fatty acids from trans fat formation is unknown. Limitation of this study is that the trans fats and antioxidant levels of ghee samples prepared by both the methods were not measured.

Conclusion:

The findings suggested that ghṛta prepared by traditional ayurvedic methods contains higher amount of DHA; Omega-3 long-chain polyunsaturated fatty acids, which is a major component of retinal and brain tissues and remains important in prevention of various diseases.

Credit goes to the author kalpana.s. joshi.

Why Ghṛta as medicine?

Cow ghee is a fat that can bond with lipid-soluble nutrients and herbs to penetrate the lipid-based cell walls of the body. Thus, it increases the potency of certain herbs by carrying the active components to the interior of the cells, which helps to increase Marrow, Semen & Ojas (Immunity). It is also used as a carrier of nutrients to be absorbed across the cell membrane. The potency and efficiency of a drug is usually dependent on its

• Ionization
• Solubility in body fluids
• Blood flow changes on administration Sometimes a water based drug will not be able to diffuse properly in the cerebrospinal fluid (CSF) or other body parts. However, with Cow ghee as a solvent, an Ayurvedic formulation would reach the targeted areas more efficiently.

Cow Ghee based medicines are digested and absorbed more easily. The antioxidant properties of ghee help prevent damage of nervous and brain tissues besides retarding the progress of degenerative diseases. The cholesterol problem does not raise its ugly head in the administration of ghee as it is found that absorption of Cow ghee increases only the ‘good’ (HDL) and not the ‘bad’ cholesterol (LDL) level. This is because Cow ghee can increase the range of vitamins soluble in fat, like Vitamin E and thereby prevents the oxidation of LDL. Due to this there is no conceivable change in the lipid profile. All this leads to higher chances of prevention of stroke, atherosclerosis, or heart attack.

Ghee is considered as an ideal medium for deep frying because it possesses high smoke point (250 °C) which is well above the normal cooking temperatures (180-200 °C) and higher than most of the vegetable oils (Bader, 2010; Deosarkar et al, 2016).

Ghee does not require refrigeration conditions to store, therefore not spoil easily. It is not likely to affect people with a dairy or casein intolerance. Ghee is made from butter but the milk solids and impurities have been removed, so most people who are lactose or casein intolerant have no issue with ghee. It is rich in the oil soluble vitamins A And E (Achaya, 1997) and also rich in vitamin K2 and CLA (Conjugated Linoleic Acid); an antioxidant with anti-viral and anti-cancer properties, if sourced from grass fed cows (Dhiman et al, 1999, 2000).

Ghee is nutritionally superior to other oils/fats because of its medium chain fatty acids (MCFAs) content, which are absorbed directly by the liver and burned to provide energy. Also, the energy from medium chain fatty acids can be used to burn other fats in the system and to lose weight (St-Onge & Jones, 2008: Nokasa et al, 2009), therefore the anti-obesity properties of these MCFAs are well recognized.

Ghee (unlike other oils) exclusively contains butyric acid; a short chain fatty acid (Kumar et al, 2015), which contributes to its distinct flavor and easy digestion.

Beneficial intestinal bacteria convert fiber into butyric acid and then use that for energy and intestinal wall support (Maurice Bugaut, 1987). A Healthy body therefore makes its own form of ‘ghee’ but we are aiding that greatly by consuming it. It is proven that people with unhealthy digestive tracts do not produce butyric acid.

Research shows that adequate production of butyric acid supports the production of killer T cells in the gut and thus a strong immune system. In addition, ghee based formulations are well scripted in Ayurvedic system of medicines used for wound healing purposes (Vure& Dorle, 2006)- Credit to various authors and I am thankful to them)

Note 1: As I already mentioned, the ghee or milk obtained from different coloured cows’ has its own doṣa pacifying properties whereas when we process the herbs with the butter oil which we get from the market or mixed with buffalo’s pasteurised milk/ghee,  how can we expect them to act or how can we expect them not to give side effects.

पुराणघृतम् – Old / Older Ghee

सर्पिःपुराणंसरंकटुविपाकंत्रिदोषापहंमूर्च्छामदोन्मादोदरज्वरगरशोषापस्मारयोनिश्रोत्राक्षिशिरशूलघ्नंदीपनंबस्तिनस्यपूरणेषूपदिश्यते॥पुराणंतिमिरश्वासपीनसज्वरकासनुत्॥मूर्च्छाकुष्ठविषोन्मादग्रहाप्स्मारनाशनम्॥एकादशशतंचैववत्सरानुषितंघृतम्॥रक्षोघ्नंकुम्भसर्पिःस्यात्परतस्तुमहाघृतम्॥पेयंमहाघृतंभूतैःकफघ्नंपवनाधिकैः॥बल्यंपवित्रंमेध्यंचविशेषात्तिमिरापहम्॥सर्वभूतहरंचैवघृतमेतत्प्रशस्य॥-     सु.सू.४५/१०                                                               

उग्रगन्धं पुराणं स्याद्दशवर्षस्थितं घृतम्॥६०॥

लाक्षारसनिभं शीतं तद्धि सर्वग्रहापहम्।

मेध्यं विरेचनेष्वग्र्यं प्रपुराणमतः परम्॥६१॥

नासाध्यं नाम तस्यास्ति यत् स्याद्वर्षशतस्थितम्।

दृष्टं स्पृष्टमथाघ्रातं तद्धि सर्वग्रहापहम्॥६२॥

अपस्मारग्रहोन्मादवतां शस्तं विशेषतः।६३।      – Ch-Chi-9/60-62

तत्चघृतं पुराणमतितबहुकालमदाम्दीनव्याधीन्जयेत||

पुराणांपूर्वोक्तानसामान्यघृतोक्थानगुनादिक्येनकरोतिअम्रुतोपम्श्च्ह||   – Indu on As.Su.6/44

वर्षाद्रर्ध्वंभवेदज्यंपुराणांतत्त्रिदोषनुत |

मूर्च्छाकुष्टविषोन्मादअपस्मारतिमिरापहम् |

यथायथाखिलंसर्पि: पुरणंधिकंभवेत् |

तथातथागुणै: स्वै: स्वैरधिकंतदुदाह्रुतम् |

एकवर्षस्थितंप्राहपुराणंभद्रशौनक: |

दशवर्षस्थितंचान्येप्रपुरानमत: परम्|

लाक्षारसाभंविलयेतकौम्भंतच्छतवत्सरम |

एकादशोत्तरशतंकौभमित्याह सुश्रुत: |

महाघृतमितिप्राह: परत: कौम्भसर्पिष: |

पुराणाज्यंसरंतीक्ष्णंसौष्णंसकटुकंलघु: |

विर्योष्णंकटुकंपाकेदीपनंछेदीलेखनम् |

स्रोतोविशोधनंवर्ण्यंव्रणशोधनरोपनम् |

गुल्मशोपहरंयोनिशिर: कर्णाक्षिरोगनुत्|

हन्तिदोषज्वरंश्वासकसार्शकुष्टपिनसान् |

अपस्मारग्रहोन्मादमुछार्लक्ष्मीविषकृमिन |

पूर्वोक्तांश्चाधिकन्कुर्यात्गुणांस्तदमृतोपमं |

नस्याक्षिपुरणाभ्यङ्गवस्तिपानैयर्थायथम् |

एकवर्षस्थितंस्वल्पमभिष्यन्दीत्रिदोषनुत|

परंततोअनभिष्यन्दीक्रमाद्वर्षचतुष्टयात् |

पञ्चवर्षस्थितंसर्पि: कषायानुरसंमतम् |

दशवर्षस्थितंप्राय: कटुकानुरसंलघु |

दशसंवत्सरादुर्ध्वमाज्यंयुक्तंरसायनम् |

Old ghee is a laxative, pungent after digestion, mitigates all the three doṣas, cures fainting, intoxication, insanity, enlargement of abdomen, fever,  homicidal poisoning,  consumption,  epilepsy,  diseases of vagina,  ears,  eyes and head,  relieves pain,  kindles digestion and useful in therapies like enema,  nasal medication and filling the eyes.

Old ghee cures blindness, dyspnoea, rhinitis, fever, cough, fainting, leprosy, insanity, seizure by evil spirits and leprosy.

Ghee which is old by 111 years is known as Kumbha sarpi it is used for tarpaṇa, śrāma, pāṇḍu roga, kāmala, netra vikāra, rājayakṣma, gives to bala and vṛddhaḥ, is praśasta in āmavikāra, viṣūcikā, vibanda, madātyaya, jwara, mandāgni. It mitigates kapha and vāta, bestows strength, auspiciousness, improves intelligence, cures blindness especially, destroys all kinds of demons and is extolled by highly beneficial.

Purāṇa and prapurāṇa – acts like amṛta and can be used for nasya, netrapūraṇa, abhyaṅga, vasti, pāna and can be used for all karmas.

1 yr old ghṛta    – Abhiṣyanda & tridoṣanāśaka

4 yr old ghṛta     – Abhiṣyanda completely decreases

5 yr old ghṛta     – Kaṣāya rasa as anurasa

10yr old ghṛta    – Kaṭu rasa and laghu >10yr old ghṛta

Kumba ghṛta      – Rakṣoghna

Mahā ghṛta         – Śreṣṭha ghṛta

Analytical study on purāṇa ghṛta

In the analytical profile for fatty acids, it is detected that the proportion of Capric acid, Lauric acid, Stearic acid and Oleic acid is higher in fresh Ghee than Purāṇa  Ghee. Capric acid is a medium-chain fatty acid found in saturated fats. Small amounts are present in cow’s milk and goat’s milk. Capric acid, together with other medium-chain triglycerides, is responsible for its health benefits.

On the other hand, Purāṇa  Ghee showed a much higher proportion of Myristic acid, Palmitic acid and linoleic acid than fresh Ghee. Various “human epidemiological studies have shown that myristic acid and lauric acid were the saturated fatty acids most strongly related to the average serum cholesterol concentrations in humans”, meaning they were positively correlated with higher cholesterol levels as well as raising triglycerides in plasma by some 20% increasing the risk for heart disease although some research points to myristic acid’s positive effects on HDL cholesterol and hence improving HDL (good cholesterol) to total cholesterol ratio.

It is evident from classical literature that Purāṇa  ghee is rarely indicated for oral administration and mostly utilized for either local or by nasal route. However, too high proportion of triglycerides in Purāṇa  ghee represents its possible utility in CNS disorders. On the basis of findings of the analytical profile of fresh and Purāṇa  ghee, it can be said that this study has formed the conceptual and analytical basis for further research on therapeutic potentials of Purāṇa  ghee which need to be studied on experimental and clinical grounds.

Time factor affects the physico-chemical profile of ghee and thus changes its therapeutic potential. Analytical profile of fresh ghee indicates its utility in gastro-intestinal disorders, as nutrient and as antioxidant. On the other hand it is observed that values of analytical parameters of Purāṇa  ghee represent its possible beneficial use in CNS disorders such as epilepsy and mania. Present work has established analytical standards for 15 years old ghee and these parameters need to be utilized for further research on pre-clinical and clinical grounds especially in CNS related research. (Courtesy- Physico – Chemical Analysis of Purāṇa  Ghṛta (Old Clarified Butter) with special reference to Fatty Acid Profile Bharat Rathi*, DhirajsinghRajput,  Anita Wanjari,  Mujahid Khan,  Renu Rathi, MGACHRC, Salod (H), Wardha (MH)).

How to make purāṇa ghṛta

Ghṛta is made lukewarm and it should be poured in a mud pot or glass pot so that 2/3rd of the pot is filled and the mouth is sealed with multani mitti smeared cloth and kept below the ground for 1- 10yrs. Nowadays it is difficult to keep it below the ground, hence some practitioners keep it in a porcelain jar so that there is no air exchange and ghṛta maintains its warmness.

Different ghee’s and their qualities

Buffalo’s Ghee

• Pleasant
• Pacifies pitta, rakta and blood
• Increases kapha

Goat’s Ghee

• Good in cough and breathlessness
• Use in TB and other wasting diseases
• Is light to digest
• Has a pungent post-digestive effect

Camel’s Ghee

• Has a pungent post-digestive effect
• Cures emaciation, worm infestation and poison
• Pacifies kapha and vāta
• Very useful in skin diseases

Sheep’s Ghee

• Is light to digest
• Cures all diseases
• Increases bone thickness
• Good for all disorders of the female reproductive system
• Eliminates urinary stones
• Pacifies vāta

Mare’s Ghee

• Promotes digestion
• Is light to digest
• Nutritious
• Cures eye diseases and burning sensations
• Calms deranged kapha
• Ghee From Mother’s Milk
• Ideal in aggravation of all three doṣas or rakta (blood)
• Heals diseases of genitals
• Beneficial for eyes
• Is considered to be ‘the earthly prototype of divine nectar.

Haiyaṅgavīna Ghṛtam

उत्थापितं यत्तु मया मथित्वा प्रातः सुगन्धा पयसो दधीनि|

तदिष्टगन्धं नवनीत पिण्डं हयङ्गवीनं कुरु भोः किलिम्बे||  – गोविन्दलीलामृतं -323

Kilimba this morning I (maa yaśoda) churned some yogurt made from the cow named sugandha. Now please take this fragrance butter ball from it and make ghee out of it.

This special ghee is prepared from the previous day’s yogurt. It is highly nutritious.

Śatadhauta Ghṛta – Hundred times processed ghee.

This āyurvedic medicine is prepared by washing (Rubbing) the fresh ghee with pure water for 100 times.

Therapeutic Uses

This āyurvedic ghee benefits by rejuvenating dermal tissue, supporting healing of skin. It pacifies pain caused due to skin irritation. It is effective in lessening the inflammation. It moisturizes the skin and works excellently in reducing skin problems like sunburn, rosacea, eczema, acne etc. It should not be given to oily skin with acne.

Table showing different ghee’s and its uses

तैलगुणविशेषः Properties,  Qualities,  and Different utilities of various Taila’s.

Tila Taila guṇa:

तैलंस्वयोनिवत् तत्र मुख्यं तीक्ष्णं व्यवायी च

त्वक्दोषहृत्चक्चुष्यं सूक्षमोष्णं कफकृन्न च ५५

कृशानां बंहणायालं स्थूलानां कर्षणाय |

बद्धविट्कं कृमिघ्नं संस्कारात् सर्व रोगजित्||      – Ah.Su.16

Oils are generally similar to their source (oil seed). Sesame oil is the most important among all oils.

Sesame oil is Tvak doṣanut – cleanses and detoxifies skin Cakṣuṣya – good for eyes Sūkṣma– pierces into deep tissues Uṣṇa – hot, balances Kapha useful for both obese and emaciated people. Useful to relieve constipation and worm infestation. When it is processed with other herbs, it is very beneficial in various disease

मारुतघ्नं न च श्लेष्मवर्धनं बलवर्धनं ।

त्वच्यं उष्णं स्थिरकरं तैलं योनिविशोधनम्॥      – च.सू.१३/२५

सर्वेषां तैलजातानां तिलतैलं विशिष्यते।

बलार्थे स्नेहे चाग्रयम्। च.सू.१३/१२

तैलं लाघवदार्ढ्यार्थिक्रूरकोष्ठेषु देहिषु॥    – अ.स.२५/१०-१२

तैलं स्वयोनिवत्तत्र​ मुख्यं तीक्ष्णं व्यवायि च ।

कृशानां बृंहणायालं स्थूलानां कर्श​नाय च ।

बध्दविट्कं कृमिघ्नं च संस्कारात् सर्वरोगजित् ॥   -अ.हृ.सू – ५- ५५/५६

प्रीणनं तृप्तिजनकम् । व्यवायि अपरिणतमेव व्याप्य देहं पच्यते । सूक्ष्मं सूक्ष्मस्रोतोनुसारि। विशदं निर्मलम् । विकासि सन्धिबन्धविमोचकम् । वृष्यं शुक्रलम्,  अन्ये तु धातुपोषणकरणादृष्यं, सघ्य पुनरवृध्यमेव । यदुक्तं जातूकर्णेन -अशुकार्थे तैललवणम्’ इति । त्वक्प्रसादनमभ्यङ्गं भोजने च । वर्णो गौरादिः । बलकरमुत्साहकरम्। चक्षुष्यं परिणामे, न तु पूरणेन । लेखनं मेदोहरम् । अनिलबलासक्षयकरमिति मिलितवातबलासयोः क्षयंकरं, न केवलस्य वातस्य न च केवलस्य श्लेष्मणः; अथवा क्षयो मार्गः, अनिलबलासस्रोतःशोधनमित्यर्थः। अशितपित्तजननम् जल्पतनूकरणपित्तयोर्जनकं, शितं हि तनूकरणं, नतञीषदर्थे, तेनाल्पतनूकरणमिति लभ्यते; केचिदशितमिति पृथक् पठन्ति, तच्च महापञ्जिकायां दूषितम् । छिन्नं द्विधाभूतं, भिन्नं विदारितं, विद्धं सूच्यादिभिः, उत्पिष्ट चूर्णितं, च्युतं स्थानादधोगतं, मथितं विलोडितं, क्षतमुरःक्षतादि, पिच्चितं चिप्पटीभूतं ‘चिर्पितं’ इति लोके, भग्रं सन्धिमुक्तादिमेदं, स्फुटितं बहुधा खण्डीभूतं, विश्लिष्टं सन्धिविश्लेषमात्रयुकं, दारितं स्फाटि(डि)तमित्यर्थः, अभिहतं लगुडादिभिः, दुर्भग्रं चूर्णितातिपातितं मज्जानुगतादिकं कृच्छ्रूसाध्यं दुष्टं भग्रं, सृगव्यालविदष्टं दुष्टमृगभक्षितम् । परिषेकः अङ्गोपरि तैलधारादिनिपातः, अभ्यङ्गः प्रसिद्धः। अन्नपानविधावतिव विधौ संस्करणे ॥ ११२॥

                                                                -Aruna dutta

उष्णं कफानिलघ्नं स्वर-वर्ण करं तनुस्थिरीकरणम्।

भग्नच्युतसंधान धातुव्रणशोधनं तैलं॥       – का.स.सू.२२/७

तैलं तु आग्नेयं उष्णं तीक्ष्णं मधुरं मधुरविपाकं बृंहणं प्रीणनं व्यवायि सूक्ष्मं विशदं

गुरु सर वृष्यं त्वक् प्रसादनं मेधा मार्दवं मांसं स्थैर्यं वर्णबलकरं चक्षुष्यं॥  – सु.सू.४५/१२२

तैलंत्वाग्नेयमुष्णंतीक्ष्णंमधुरंमधुरविपाकंबृंहणंप्रीणनंव्यवायिसूक्ष्मंविशदंगुरुविकासिवृष्यंत्वक्प्रसादनंमेधामार्दवमांसस्थैर्यवर्णबलकरंचक्षुष्यंबद्धमूत्रंलेखनंतिक्तकषायानुरसंपाचनमनिलबलासक्षयकरंक्रिमिघ्नमशितपित्तजननंयोनिशिरःकर्णशूलप्रशमनंगर्भाशयशोधनंच, तथाछिन्नभिन्नविद्धोत्पिष्टच्युतमथितक्षतपिच्चितभग्नस्फटितक्षाराग्निदग्धविश्लिष्टदारिताभिहतदुर्भग्नमृगव्यालविदष्टप्रभृतिषुचपरिषेकाभ्यङ्गावगाहादिषुतिलतैलंप्रशस्यते।।११२।।                                                                                                                        – सु.सू.४५/१२२

जाङ्गमस्नेहोत्तमं घृतं निर्दिश्य स्थावरस्नेहोत्तम तैलं गुणकर्मभ्यां निर्दिशन्नाह-तैलमित्यादि ।

 तिलेषु भवं तैलं तिलतैलम् । आग्नेय मुष्णमिति प्रभा आग्नेयी न चोष्णा, क्षार: उष्णसौम्यश्च, मत्स्या उष्णा न त्वग्नेयाः, अत: एवाग्नेयमुष्णमित्युभायमुक्तम् । बृंहणं धातुपुष्टिकरवेन शरीरदार्ढ्यावहत्वात् । न च लेखनलमाप्यस्य विरुद्धं, मेदोहरत्वात्। न खलु तैलं मेदोघ्नमपि मांस वृद्धिं न करोति, प्रतिनियतशक्ति्वद्रव्याणाम् ।   -Su.Sa

Tila Taila, (oil of tila- sesame seeds) is fire-like in properties, hot in potency, penetrating, sweet in taste and taste after digestion, stoutening, nourishing, spreāding throughout the body quickly, entering through minute pores, dry, heavy, (hard for digestion), laxative, causes looseness of the joints; is aphrodisiac, cleanses the skin promotes intelligence, softness, stability of muscles, colour and strength of the body, removes obstruction of urine, scarification.

It has bitter and astringent as secondary tastes, is digestive, decreases vāta and kapha kills worms, causes thinness of structures, produces pitta, subsides pain of the vagina, head and ears purifies (clears) the uterus, tila taila (sesame oil) is best suited for pouring over (bathing) the body parts, anointing, immersing the body or its Parts in oil etc in conditions such as different kinds of fractures like chinna (broken) bhinna (split) viddha (punctured) utpiṣṭa (crushed) cyuta (dislocated) matitha (twisted) kṣata (bruised) picciṭa (flattened) and sphaṭita (chipped off) burns caused by alkalies and fire, loosening (ptosis), tearing of the joints, hard hit on the joint and impacted fractures of the joints; bites by wild animals, etc.

Indications of tila tailaṃ:

ग्रन्थिनाडीकृमीश्लेष्ममेदोमारुतरोगिषु।

कृमिकोष्ठानिलाविद्धाः प्रवृद्धकफमेदसः।

पिबेयुस्तैलसात्स्या ये तैलं दार्ढ्यार्थिनस्तुये॥        – Sa. Su.1/13

प्रवृद्धश्लेष्ममेदस्काश्चलस्थूलगलोदराः॥वातव्याधिभिराविष्टा वातप्रकृतयश्च ये।

बलं तनुत्वं लघुतां दृढतां स्थिरगात्रताम्|स्निग्धश्लक्ष्णतनुत्वक्तां ये च काङ्क्षन्ति देहिनः॥

कृमिकोष्ठाः क्रूरकोष्ठस्तथा नाडिभिरर्दिताः।पिबेयुः शीतले काले तैलं तैलोचिताश्च ये ॥

                                                            च.सू.१३/४४-१६

कशायानुरसंस्वादुसुक्ष्मोष्णंव्यवायीच | पित्तकृतवतशमनम्स्लेष्मरोगविवर्धनं

अल्पम्रुचिकरंमेध्यंकण्डुकुष्टविकारनुत्| वृष्यंस्रमापहंज्ञयेयंतिलतैलंविदुरबुदा

चिन्नभिन्नचुतेदृष्टेभग्नाग्निदाहकोअपिच | वाताभिष्यन्दस्पुतनचाब्यङ्गेतिलतैलकं

पानेवसतोबलाशेचतिलतैलं                   – Ha.Sa.14/6

Taila taila should be consumed by persons who are having kapha or medovriddhī, loose plumpy abdomen and throat, those who suffer from वात vitiation, vāta prakṛti, those who desire strength, slimness, lightness, sturdiness, steādiness (of the body parts), tender or smooth skin, those who have worms in the GI tract, those who are afflicted with sinus ulcer, and those who are accustomed to the oil intake. It is yoni śodhana.

तद्वस्तिषु पानेषु नस्ये कांक्षि पुरणे।। अन्नपानविधीचापिप्रयोज्यंवातशान्तये॥११॥

It may also be used for enema therapy, oleation therapy, nasal medication, filling the ears and along with foods and drinks for the purpose of mitigating aggravation of vāta.

तिलेषुभवंतैलंतिलतैलम्।

The taila obtained from tila seeds is called tila tailaṃ.

आग्नेयमुष्णमितिप्रभा आग्नेयी न चोष्णा, क्षार: उष्णसौम्यश्च, मत्स्या उष्णानत्वग्नेयाः, अत: एवाग्नेयमुष्णमित्युभायमुक्तम्||

Tila taila is āgneya and uṣṇam. What’s the difference between āgneya and uṣṇam? Because they sound similar to their actions. Āgneya is Rādiant, Uṣṇa is hot.

Kṣāra is hot but looks Rādiant, Fish is hot in nature but it doesn’t look rādiant. Tila taila is both rādiant and hot. Though it acts against medho dhātu it nourishes the mamsa dhātu (It will not act against mamsa dhātu). Hence it is both lekhana and bruhmana. This quality is due to the pecularity of that particular dravya (Tila taila) (कृशानांब्रह्मणायस्थूलानाम्कर्षणायच. Ah)

अत्रयद्यपियोगात्तिलभवमेवतैलंतथारूढ्येहसर्वएवस्थावरस्नेहास्तैलमित्युच्यन्ते  –चक्रपाणी

Note: thaila (oil) is the term derived from Tila (be same). Hence wherever the word Taila is mentioned, only sesame oil should be used, unless specified otherwise.

Tila-Sesamum indicum

Vernacular Names for Tila taila:

Sanskrit                       – Tila taila

Hindi and Kashmiri   – Tila taila, Karishna taila,

Malayalam                  –  Ellennei,

Tamil                          –  Nallennai, 

Telugu                         –  Nuvvulu ennai

Kannada                      –  Ellenne

Rasa panchakam

Rasa                –   Madhura,

Anu Rasa                    –   Kaṣāya Tikta

Guṇa               –   Vyavaayi, sara, lekhana Tīkṣṇa, guru,

                                    sūkṣma

Vīrya               –   Uṣṇa

Vipaka                        –   Madhura

Effects on Doṣa  – Vāta pitta hara na cha śleṣma vardhanaṃ Pancāmahābhoutik composition – prominently Pṛthvī and Apa

Botanical description

Sesame (Sesamum indicum L.) is the oldest indigenous oilseed crop, with the longest history of cultivation in India. Sesame or gingelly is commonly known as til (Hindi, Punjabi, Assamese, Bengali, Marathi), tal (Gujarati), nuvvulu, manchi nuvvulu (Telugu), ellu (Tamil, Malayalam, Kannada), tila/pitra tarpaṇa (Sanskrit) and rasi (Odia ) in different parts of India.

India ranks first in the world with 19.47 Lakh ha area and 8.66 Lakh tonnes production. The average yield of sesame (413 kg/ha) in India is low as compared with other countries in the world (535 kg/ha).

The crop is grown in almost all parts of the country. More than 85% production of sesame comes from West Bengal, Madhya Pradesh, Rājasthan, Uttar Padesh, Gujarat, Andhra Pradesh and Telangaṇa.

Sesame is grown in almost all the states in large or small areas. It can be cultivated up to the latitude of 1600m (India 1200 m). Sesame plants need fairly high temperatures during their life cycle. Normally the optimum temperature required during its life cycle is between 25 – 35 degree C. If the temperature is more than 40 degree C with hot winds the oil content reduces. If the temperature goes beyond 45 degrees C or less than 15 degrees C there is a severe reduction in yield.

Sesame oil constitutes 50% of the compound of this herb, which is highly resistant to oxidation, and 25% protein, which has a unique balance of amino acids. Sesame seed contains vital minerals, vitamins, phytosterols, polyunsaturated fatty acids, tocopherols and a unique class of lignans such as sesamin and sesamolin Sesame seed is high in protein, vitamin B1, dietary fibre as well as an excellent source of phosphorous, iron, magnesium calcium, manganese, copper and zinc.

In addition to these important nutrients, sesame seeds contain two unique substances, sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibres called lignans[sesamin, sesamolin, sesaminol and sesamolinol]. Sesame seed also contains lignan aglycones in oil and lignan glucosides.

Sesame seed is rich in oil, contains high amounts of [83-90%] unsaturated fatty acids, mainly linoleic acid [37-47%], oleic acid [35-43%], palmitic [9-11%] and stearic acid [5-10%] with a trace amount of linolenic acid.

The seeds are a rich source of antioxidants and bioactive compounds including phenolics, phytosterols, phytates, PUFA and short-chain peptides. Sesame cake is a rich source of protein, carbohydrate and mineral nutrients. Sesame seeds have special significance for human nutrition on account of their high content of sulfur amino acids and phytosterols.

Benefits

Massaging of hair and scalp with sesame oil can help in preventing premature graying and helps in retaining the natural colour of hair for longer.

Sesame seeds contain lots of vitamins and minerals. They are loaded with copper, zinc, magnesium, iron and calcium and it is particularly known for its zinc and copper contents, which help in the production of red blood cells, blood circulation and metabolism. Copper is also known for its anti-inflammatory properties, and helps reduce arthritis pain, swelling of joints and strengthens the bones.

A study from Annāmalai University and published in Yale Journal of Biology and Medicine, “Sesame oil as edible oil lowers blood pressure, decreases lipid peroxidation, and increases antioxidant status in hypertensive patients.

Sesame oil contains an amino acid known as tyrosine, which is directly connected to serotonin activity. Decreased serotonin levels cause depression and stress. According to experts, incorporating sesame oil in diet help in the production of serotonin which in turn helps in feeling positive and keeping chronic stress away.

Sesame oil is valued in Āyurveda because of its antibacterial and anti-inflammatory properties. It is commonly used in beauty treatments for the skin because it is an excellent moisturiser, promotes regeneration of healthy skin, and has anti-aging properties. The antioxidants present in sesame oil helps in detoxifying one’s skin.

Sesame seed and oil possess immense pharmaceutical applications and have played a prominent role in Chinese and Indian systems of medicine. Sesame oil has burn healing effects, when rubbed on the skin soothes a minor burn or sunburn, as well as helps in the healing process. Sesame oil is ideal massage oil due to its excellent emollient properties.

When applied topically, it aids in healing the chronic diseases of the skin. In India, it has been used as an antibacterial mouthwash, to relieve anxiety and insomnia and in the treatment of blurred vision, dizziness, and headache. Sesame oil is naturally antibacterial for common skin pathogens such as Staphylococcus and Streptococcus as well as common skin fungi such as athlete’s foot fungus.

Several industrial uses have been identified for sesame. African people use sesame flowers to prepare perfumes and cologne. Myristic acid is used as an ingredient in cosmetics. Sesamin has bactericidal and insecticidal activities and acts as an antioxidant, which can inhibit the absorption and the production of cholesterol in the liver. It is used as a synergist for pyrethrum insecticides.

Sesame oil is used as a solvent, oleaginous vehicle for drugs and skin softener, also in manufacturing of margarine and soap. Sesame oil is used in producing margarine, soap making, pharmaceuticals, paints, and lubricants. Chlorosesamone obtained from roots of sesame has antifungal activity.

Sesame seeds are a good source of magnesium as well as various other nutrients. All these together enable sesame to lower the levels of glucose in blood, thereby thwarting the risk of diabetes. People suffering from diabetes can choose sesame seed oil for cooking.

Properties of castor oil – एरण्डतैलविशेषगुणा

स्निग्धोष्णं तैलमेरण्डं वातश्लेष्महरं सरम्।

कषायस्वादु तिक्तकैश्च योजितं पित्तहन्त्रपि।|      – च.सू.13/12

It is unctuous, hot and good for vāta and kapha. It is a good laxative.

कटूष्णं तैलमेरण्डं वातश्लेष्महरं गुरु।कषाय स्वादुतिक्तकश्च योजितं पित्तहन्त्रपि॥

सतिक्तोषणमेरण्डं तैलं स्वादु सरं गुरु lवर्धमगुल्मानिलकफानुदरं विषमज्वरम् ll९७

रुक्छोफौ च कटिगुह्यकोष्ठपृष्ठाश्रयौ जयेत् lतीक्ष्णोष्णं पिच्छिलंविस्रंरक्तैरण्डोद्भवंत्वति ll९८

एण्डतैलंमधुरमुष्णंतीक्ष्णंदीपनंकटुकषायनुस्संसूक्ष्मस्रोतोकियोच्यंपथुराविपाकेवयःस्थापनंयोनिशुक्रविशोधनमारोग्यमेधाकान्तिस्मृतिबलकामधोभागदोपहरंच।।११।।एरण्डतैलंमधुरमुष्णतीक्ष्णदीपनं| स्रोतोविशोदनंतवच्यंवृष्यंमधुरविपाकंवयस्थापनंयोनिशुक्रविशोदनम्आरोग्यमेधकान्तिस्मृतिबलकरं वात कफहरमधोभागदोशहरश्च            – सु.सू.४५/११४

एरण्डंघनंचापिशीतमेवमृदुस्मृतं| ह्रुद्वस्तिझन्घाकटि उरूशूल आनाह विबन्धनुत्|| – हा.स. १४/११

It is heavy, astringent, sweet and bitter in nature.it is highly beneficial in abdominal tumor, swelling, stiff back, it clears the channels. It is hot, penetrative, improves appetite, good for the skin, it is vṛṣya purifies śukra and yoni, it improves strength and memory. It reduces vāta and kapha and its an excellent virecana dravya.

Eranda -Castor plant

Name                          : Eranda

Botanical name           : Ricinus communis Linn.

Family                         : Euphorbiaceae

Taxonomy                   : Genus: Ricinus

                                    : Species: Communis

Kingdom                     : Plant

Division                      : Spermatophyta

Sub-division                : Angiospermae

Class                           : Dicotyledonae

Sub-Class                    : Monochlamydeae

Series                          : Unisexual

Vernacular names

1. English        : Castor oil plant
2. Hindi        : Arand, Erand, Andi, Rend
3. Kannada         : Haralu, Oudala gida
4. Malayalam        : Avanakku
5. Tamil        : Āmanakku
6. Telugu         : Amudapu

Classical text Gaṇa/ Varga/ Mahākaṣāya of Eranda

Charaka Saṃhita        –  Marutaghna Svedopaga Angāmarda

                                       Prashāmana Sneha Varga Madhura Skandha

Sushruta Saṃhita        –  Samshāmana Vidarigandhādi Vāta shāmana.

Ashtanga Hrudaya      –  Madhyāma Panchamula Vidaryādi Gaṇa,

                                       Vātahara dravya.

Rasa panchaka (Classical properties):

Rasa                            : Madhura Kaṭu kaṣāya

Guṇa                           : Tikshna guru snigdha

Vīrya               : Uṣṇa

Vipaka                        : Madhura

Doṣa                : Tridoṣa sāmaka

Usefulparts                  : Mūla patra, phala, puṣpa

Karma-                        : Vātasāmaka, kapha shāmakakṛmi, arśa-gulma

                                     basti śūlahara, yakṛt-plīhā-udara-vibandha

                                     āmavātahara, āmapācaka.

Yoga’s                        :Sindhuvāra Erandataila, Gandarvahasta eraṇḍa

Morphology:

An evergreen, glabrous shrub, 2-4.5 m height. Leaves- palmately, 7- many lobed, lobes oblong to linear, acute or acuminate. Flowers-in large terminal subpanicled racemes; in a dense globose head of branched filaments and anthers;yellowish. Fruits- capsules, globosely oblong, smooth or echinate. Seeds- oblong, smooth, mottled. Flowers and fruits occur almost throughout the year.

Castor oil

The benefits of castor oil for skin, hair and health are well-known and have been documented for centuries. For example, in ancient Egypt, castor oil was drunk by pregnant women to facilitate their labour.

Castor is extracted by pressing the seeds of the Ricinus Communis plant and is loaded with antifungal and anti-bacterial properties and nutrients like Vitamin E and Omega 6 and 9. In its unprocessed form, it contains a toxic substance called ricin, but the substance is easily destroyed when exposed to a high degree of heat during the production of the oil.

The seed contains fixed oil, Glycogen, fibers, amylase, invertase, and Ricin. The leaf contains Sitosterol, Octacosand, Ricimine, gallic acid. Castor oil is composed of several fatty acids. The castor oil consists principally of Ricinoleic acid with only small amounts of Dihydroxystearic, linoleic, oleic, and stearic acids. The unsaponifiable matter contains Sitosterol.

Nutritional Value of Castor Oil

Ribonucleic Acid        – 95 to 85%

Oleic Acid                   – 6 to 2 %

Linoleic Acid             – 5 to 1 %

Linolenic Acid            – 1 to 0.5 %

Stearic Acid                – 1 to 0.5%

Palmitic Acid             – 1 to 0.5%

Dihydroxystearic acid    – 0.5 to 0.3%

Uses of Castor Oil

Castor oil is a vegetable oil that is used as a base in a wide range of medicines and cosmetic products.

Castor oil has immense health benefits for the skin and hair.

Some people also take castor oil as a laxative.

Castor oil is also used as an active ingredient in some household cleaning products and paints.

This oil is also very useful in treating digestive issues.

Karañja thailam

अथ करञ्जपत्रफल गुनाह:| तत्पत्रं कफवातर्श:कृमिशोथहरं परम् ||

कटुकं पाके वीर्योष्णं पितलं लघु ||तत् फलं कफ वातघ्नं मेहार्श:कृमि कुष्टजित्||

घृतपूर्ण करञ्जो अपि करञ्ज सदुर्शो गुणैः Bhāvaprakāśa Nigandu, Guduchyādi varga

करञ्जनिम्बजेतिक्तेनात्युप्णेतत्रनिर्दिशेत्।कषायतिक्तकटुकंसारलंव्रणशोधनम्॥१०२॥

The oils of Nimba and karañja are bitter and not very hot in potency. It’s a best wound healer. It is hot and penetrative, it cures skin diseases, worms, and diseases of kapha, meda and vāta.

Pongamia oil/Karañja Seed Oil

Botanical Name         – Pongamia glabra

Family                         – Leguminosae

Botanical description

The ‘Pongam Tree’ is known as one of the richest and brightest trees of India. The tree is named as ‘Pongamia pinnata’ in science. The name ‘Pongamia’ has derived from the Tamil name, ‘pinnata’ that refers to the ‘Pinnate leaves’. The tree is a member of the ‘leguminosae’ family. Its sub family is ‘Papilionaceae

Karañja (Pongamia pinnata Linn), a small handsome evergreen shade tree with glabrous bright green foliage, grows wildly in almost all the districts of india. Karañja is often planted in homesteads as a shade or ornamental tree and it is also planted as avenue plantings along roadsides and canals.

It is one of the few nitrogens fixing trees which produce seeds containing pongam oil, bitter, red brown thick, non-drying non edible oil. The seeds contain about 27-39% oil which may be used for tanning leather, for making soap, as a liniment to treat scabies, for curing rheumatism and as illuminating oil.

It grows wild in the coastal forests throughout India and beside the streams and rivers. The ‘Pongam Tree’ is a medium-sized tree that grows rapidly. It contains a rough and grey brown bark. The new leaves develop and the flowers bloom in great numbers almost simultaneously in this tree. They remain half hidden in the midst of the leaves.

Vernacular names:

Sanskrit: Ghrtakarauja, Karañjaka, Naktahva, Naktāmala

Bengali: Dahara karañja, Karañja, Natakarañja

Assamese:Korach Kannada: Honge, Hulagilu Kashmiri: Marathi: Karañja Gujrati: Kanaji, Kanajo Punjabi: Karanj Telugu: Ganuga, Kanugu Hindi: Karuaini, Dithouri Oriya: Karañja Tamil: Pungai, Pongaṇa Urdu: Karanj Malayalam : Pungu, Ungu, Unu, Avittal

The tree bears green pods, which after 10 to 11 months get matured and change to a tan colour in the month of May-June. The pods are flat to elliptic, 5-7 cm long and contain one to two kidney shaped brownish red kernels. The dried pods usually split with a hammer and the kernels are obtained. The seed collection is basically a rural activity.

Karañja oil is mainly applied on the skin to manage boils and eczema as well as heal wounds due to its Ropāna (healing) and antimicrobial properties. The paste of its leaves can also be applied on cuts and wounds to help promote healing. Karañja oil is also useful in arthritis due to its anti-inflammatory activity. Regularly bathing with Karañja leaf infusion helps to manage pain and inflammation.

Oil extraction

The oil is extracted from kernels in small oil mills or village ghanis. The yield of kernels per tree is between 8-24 kg.

The mature fruit must be collected and they are hammered gently so as to obtain the seeds (kernels). These kernels are dried and the dried seeds are crushed and made like paste by adding little quantity of water. Now this paste is transferred to a pot or any vessel which contains numerous small holes. This vessel (Bottom of the vessel) must be kept over the mouth of another vessel containing water and sealed with clay. The entire setup must be transferred to the stove or oven and lit. The heating must be continued for 45 minutes to 1 hour. The steam which is raised from the bottom vessel enters through the numerous small holes of the upper vessel which softens the seed paste. The oil can be obtained from the paste with the help of an oil extractor.

 The fresh extracted oil is yellowish orange to brown in colour and rapidly darkens on storage. It has a disagreeable odour and bitter taste. The oil contains several furanoflavones such as, karanjin, pongapin, kanjone and pongaglabrin. Karañja oil is mainly used as a raw material for soap, but the main constraints for its extensive usage are the colour and odour. The oil is used as a lubricant, water-paint binder, and also used as a fuel for cooking and as lamps in rural areas of India.

Rasa panchakam of karañja seeds

Rasa                            : Kaṭu, tikta, kaṣāya

Guṇa                           : laghu, tikshna

Vīrya                           : uṣṇa

Vipaka                        : kaṭu

Doṣa                            : vāta kapha sāmaka

Useful Part                  : Bīja

Karma                         : kaṇḍūghna, kuṣṭhagna, vraṇahara

Yogas                          : karañja taila, karañja ghṛta

Uses

Medicinal Properties and Uses of Karañja

• Vāta kapha sāmaka – Recommended for imbalanced vāta and kapha doṣas. Due to its uṣṇa virya it decreases vāta and due to its kaṭu vipaka it decreases kapha.
• Kaṇḍūghna- Good for itchy skin.
• Kuṣṭhaghna- Useful in various skin diseases like eczema, lichen and psoriasis.
• Śotha nivāraṇa: Relieves Inflammation.
• Vraṇa ropāna- Heals wounds and ulcers.
• Vedana sthapāna- Good pain reliever.
• Dīpana- Improves metabolism and assimilation of food
• Pācana- Increases Digestion.
• Arśahara: Good for Haemorrhoids.
• Krumighana: Kills intestinal worms.
• Pitta vārdhaka: Increase pitta doṣa.

Bhallātaka tailaṃ

भल्लातकतैलेउष्णेमधुरकषायेतिक्तानुरसेवातकफकुष्ठपेदोमेहकृपिप्र

मनेउभयतोभागदोषहरेच।।  १२२।।

भल्लातकफलंपक्वंस्वदुपाकरसंलघु

कषयंपाचनंस्निग्धंतीक्ष्नोष्णंछेधिभेदनं

मेध्यंअग्निकरंहन्तिकफवातव्र्णोदरं

कुष्टअर्शोग्रहाणिगुल्मशोपआनहज्वरकृमीन्

तन्मज्जनंमधुरावृष्याब्रुह्मनिवतपित्तहा

वृन्तंअरुष्करंसवाद्पित्तघ्नंकेष्यंअग्निकृत्||

तुवरारुष्करोथंचतीक्ष्णंकट्वस्रपित्तकृत् l   – भवप्रकशा

Oils of tuvaraka and bhallātaka are hot in potency, sweet and astringent primary taste and bitter in secondary taste, cure diseases caused by vāta and kapha: leprosy, diseases of fat, diabetes and worms and eliminate doşas through both routes (vomiting and purgations).

वताजोनचरोगोअस्तिनविबन्धोअस्ति

यंनभल्लातकंहन्यात्शीघ्नंमेधाग्निवर्धनं||   – चरक

तथैवअर्शाम्सिसर्वाणिवृक्षकअरुष्करौहतः||  – सुश्रुत

शुष्केषु (अर्शस्) भल्लातकंअग्रेयं    – भवप्रकाश

Oils of tuvaraka and bhallātaka are hot in potency, sweet and astringent primary taste and bitter in secondary taste, cure diseases caused by vāta and kapha: leprosy, diseases of fat, diabetes and worms and eliminate doşas through both routes (vomiting and purgations).TheyareHot in potency, sharp, penetrative, pungent, they destroy worms and very good for skin diseases.

They are ubhaya shodanaas. (causes vāmana and virecana simultaneously

Medicinal Doses

Oil-10-20 drops, Fruit- 1-2 gm in ksheera paka form, Kalk-3-6gm

Rasa panchaka

Guṇa                     – Laghu (Light to digest), Snigdha (unctuous),

                                 Tīkṣṇa (piercing) Snigdha, Guru, Rūkṣa

Rasa                     – Kaṣāya (astringent) and Madhura,

Vipaka                  – Madhura

Vīrya                     – Uṣṇa

Karma                         –  Agnidīpana (improves digestive secretion) Pācana (helps to digest), Chedana (excision function), Bhedana (incision function), Śukrala (creates sperm), Lekhna and Medhya

Doṣaghnata                 –  Kapha, Vāta hara (alleviates kapha & vāta doṣa)

Indications

Vraṇa (wound), Udara (ascites), Kuṣṭa (skin disorders), Arśas (Haemorrhoids), Grahani (Inflammatory bowel disease), Gulma Shopha (Inflammation), Ānāha (Flatulence), Jwara (Fever)kṛmi (Helminthiasis) Śvāsa, (Asthma), Ānāha, Vibandha, Shula (Pain), Ādhmāna, Raktapitta (bleeding disorders)

Gaṇa/Varga under which bhallātaka is included:

1. Charaka saṃhita =  Dīpanīya mahākaṣāya, Kuṣṭaghna mahākaṣāya, Mūtrasaṅgrahaṇīya mahākaṣāya, Kaṭukaskandha
2. Sushruta saṃhita =  Nyagrodhādhi gaṇa, Mustādhi gaṇa, Kaṣāya varga
3. Aṣṭāṅga hṛdaya  =  Mustādhi gaṇa
4. Bhāvaprakāśa Nighaṇṭu = Harītakyādi varga
5. Rāja Nighaṇṭu =  Amrādi varga
6. Priya Nighaṇṭu =  Harītakyādi varga
7. Nighaṇṭu adarśa   =  Bhallātakādi varga

How to identify Good quality bhallātaka:-

1. The fruit which is not destroyed by wind, cold and heat (extreme climate).
2. The fruit which is also not infected by worms
3. The ripe fruit of Bhallātaka should look like the ripe fruit of jambu “Pakvajambvaprakāśani”.
4. “Pūrṇa rasa prāmana vīryāṇi” i.e. full of rasa, good shape and size, well grown and having great potency.
5. The Bhallātaka which sinks and does not float on water.

Morphology

Bhallātaka (Semecarpus anacardium) comes under the group of Sthāvara (upa) Viṣa (vegetable poison). Since ancient times it has been used as a household remedy.

Season of collection: (seeds)

In the summer season (Jyeṣṭha and Āṣāḍha māsa).

Seasonal indication of Bhallātaka

Winter, being the healthy season, is the best season for the use of bhallātaka (Semecarpus anacardium Linn). It should not be used for a longer time and duration. In suitable cases it may be used in different seasons (Nadkarni 1954). As bhallātaka is hot in potency, administration in winter season also serves the purpose of reducing the side effects.

Contraindications for Bhallātaka:

• Summer season
• Pitta prakṛti
• Hemorrhagic condition
• Pregnancy
• Diarrhoea
• Dysentery
• Gastritis
• Children
• Old age
• Kidney disorders

Do’s and Don’ts while using Bhallātaka

Toxic effects of bhallātaka:-

It can cause 1. Raised black surface on the body. 2. Itching all over the affected parts. 3. Mild itching and burning during micturition. 4. Rashes all over the body. 5. Gastro intestinal irritant when taken by mouth.

Antidotes for bhallātaka poison

1. Nārikela phala
2. Tilaṃ

3    Vibhītaki

4. The fresh juice of the leaves of āmlīkā/ciñcā (Tāmarandus indica) internally is one of the antidotes for such symptoms.
5. Decoction of Coriandrum sativum seeds.

Śodhana of bhallātaka fruits

The fruits should be dried under sunlight for a minimum of 10-15 days, followed by removing the false fruit.

The fruits must be taken in iron pan and fire must be lit. (preferably wood or charcoal. By 5-10 minutes of heating Smoke will appear from the nuts. Exactly this time burning charcoal or burning wood must be put on the pan containing Bhallātaka nuts. you will notice that the hot nuts will start burning and this must be continued for 2 -3 minutes then the fire should be extinguished by removing the burning nuts from the pan to the floor and spreāding it immediately with a long ladle. Then the nuts must be allowed to cool and must be stored in air tight container.

2. Rasamrutam Śodhana Method

The thalamus portion of the fruits can be removed with the help of a beetle cutter. After removing thalamus, the fruits must be cut into four pieces. Then they must be immersed in a vessel containing gomūtra (cow’s urine) and should be kept for seven days.

Every day the old gomūtra must be removed and fresh one must be added. On the eighth day bhallātaka must be washed and immersed in the vessel containing godugdhā (cow-milk) and once again must be kept for seven days.

Every day the fruits must be taken and washed with fresh water, then must be put into the container containing milk. On the 15th day the bhallātaka fruits must be taken out of the milk vessel and washed with water dried and stored.

3. Dolā Yantra method

A vessel must be filed with nārikela udaka (around one litter for 250 grams of dried bhallātaka which is made in to poṭṭalī and the poṭṭalī must be hanged/immersed with the help of a metal Rod) .The dolā yantra must be mildly heated

 for three -four hours. 100 -150 ml of nārikela udaka (coconut-water) must be added every half an hour so that poṭṭalī stays completely inside the media even after the reduced quantity of nārikela udaka (coconut-water) because of boiling. After three to four hours of boiling, poṭṭalī must be removed from Dolā Yantra and residual media must be removed, dried and stored carefully from the poṭṭalī after self-cooling.

Bhallātaka oil extraction

Oil extraction by pāṭala yantra (Pit Method)

First method

A pit of one hasta depth is dug in the ground. A vessel is placed in the pit for collecting the oil. Above that pit a big śarāva is placed having a hole at the centre of the śarāva. Then a vessel containing herbs from which oil is to be extracted is placed above the śarāva (The mouth of the vessel must be facing the śarāva and must be sealed with mud.

Second method

A big pot is to be filled with material from which oil is to be extracted. The neck of the pot is to be covered with iron mesh and later with another small vessel (receiving pot) having similar neck diameter of the first pot. The junctions of the neck are to be carefully sealed with mud smeared cloth. A pit of suitable size is to be made in the ground, moistened with water, and the setup of the pots is to be shifted into the pit, taking care that the big pot should be above the smaller one. The set-up is to be covered with cow dung cakes of the required amount. Cow dung cakes are to be ignited to burn completely. On self-cooling, oil drawn into the small pot is to be collected carefully.

Extraction of essential oils:- Modern method

The air dried nuts (250 g) should be subjected to hydro-distillation in a Clevenger-type apparatus for 4 hrs. Following this procedure,

10-12 mL of essential oil can be extracted and must be dehydrated with anhydrous sodium sulphate.

Administration of bhallātaka oil

ऋतेभलातकस्नेहार्तम्तोयंसु शीतलं

त्रिकर्षादर्धकर्षेणवृध्दिःसर्धपलंतथा

ततःकर्षाभिवृद्धिश्चभवेत्यावत्पलत्रयं |

ततोअपिचपलार्धेनविरुद्धियावच्छषट्पलं

मात्रअयंस्नेहपानस्यजघन्यामध्यमोत्त्तमाः||

Bhallātaka oil should be taken only with cold water. In the beginning dose of oil should be 30 gram which should be increased slowly 15 gram every time up to 120gram.after which it should be increased 20gram till 240 gram is the highest dose 120 gram medium and 30 grams lowest.

Thuvaraka – Thailam:

तुवरस्तूवरश्चोष्णारसेपाकेचतिक्तक:

कफव्रणकृमिमेहकुष्ठज्वरविनाशनम्

आनाहमर्श:शोफ़श्र्चनाशयेदितीतेजगु:  – रा.नि.

Tuvaraka is hot, bitter in nature and bitter after digestion. It is good for wounds, kapha, skin diseases, fever, piles, diabetes and anasarca.

पत्रैस्तुकेसराकारै: कलायसदृशै: फलै:

वृक्षस्तुवरकोनामपश्चीमार्णवतीरज :

कलायसम्मितफल: कलायसदृशच्छ्द :

गुनैररुष्करसमोवृक्षस्तुवरक :स्मृत :

तौवरंकटूकंपाकेकषायोष्णकफापहम्

कृमिकुष्ठज्वरानाहमेहर्शोव्रणशोफजित् – कै.नि.

Tuvaraka (Hydnocarpus pentandra Buch-Ham.) is one among the best drugs to treat various skin diseases. The oil extracted from the seeds of ‘pakwa tuvaraka phala’, commonly known as ‘chaulmoogra oil’ is mentioned as a potential healer for all types of kuṣṭa roga – a group of skin diseases.

Botanical description

Scientific classification

Kingdom                     – Plantae

Order                           – Malpighiales

Family                         – Acourtiaceae

Genus                          – Hydnocarpus

Species                        – Laurifolia

Tuvaraka is an evergreen deciduous tree which can grow upto 16m or more in height. Bark is rough, brown and wood whitish but generally becomes brownish-grey due to fungal sapstain and turns streaked. Leaves are oblong, ovate or elliptic, somewhat serrate and 10-16 cm long.

Flowers of this herb are small, solitary fascicles and greenish white. Fruits are globose, mammilate, tomentose and 5.1-10.2 cm diameter. It bears the fruits between the months of august and September seeds are striate, sub avoid, obtusely angular and 2.0-2.5 cm long. Flowering occurs from January to April.

Tuvaraka is an evergreen deciduous tree, widely grown in the Western Ghats up to 15 meters or more in height. It’s well grown fruits will be globose, mammilate and tomentose with 5 to 10 cm in diameter. The seeds will be 15 to 20 in a fruit with striate, sub ovoid and obtusely angular measuring 2 to 2.5 cm long. The collection of ripe fruits is usually done by the end of summer season i.e. before the rainy season begins. The March and April months are the ideal time for collection of ripe fruits.

Classical Categorization

Suśruta and Vāgbhaṭa have classified this herb as Ubhyatobhāgahara being useful both in Vamana and Virecana treatment, capable of expelling Doṣas from both oral and anal routes.

Vernacular names

English                            – Soorty oil tree

Hindi                               – Chalmogra, Chaulmoogra, Jangali Badam

Sanskrit                           – Tuvarikā, Turveraka, Kuṣṭhavairi

Telugu                             – Adavi Badam

Kannada                          – Garuda phala

Marathi                            – Kadu Kaveet

Tamil                               – Maravattai

Sanskrit synonyms

Kaṭu kapittha                   – Has pungent testing fruit that looks similar to

                                           Kapittha fruit.

Kuṣṭha vairi                     – Enemy of skin disease.

Alaskāpahā                      – Used in indigestion

Ayurvedic properties

Rasa pañcaka

Rasa                                 : Kaṭu tikta kaṣāya

Guṇa                                : Tīkṣṇa snigdha

Vīrya                               : Dhātu

Vipāka                             : Kaṭu

Doṣa                                : Vāta Kapha hara

Useful parts                     : Bīja

Karma                             : Kuṣṭhahara, Prameha, Kṛmighna

Indications:

It is extensively used for external application to relieve skin disorders, itching, non healing wounds, sinuses and abscess. It also relieves pain. Useful part- fruit, rind, seeds, seed oil

Dosage Powder 1-3 gm in divided doses per day.

Seed oil – 3-30 drops, based on doctor’s advice, usually administered along with ghee or butter.

Important preparations

1. Tuvarikā taila (Tuvarikā oil)
2. Elādi thailam – used in hair treatment for skin disease like allergic dermatitis ringworm infection, urticaria.
3. Jatāmayādi cūrṇa – helps to relieve burning sensation, pain and oedema when applied externally.
4. Nisosirādi Thailam – Heels wound quickly.

Chemical constitutes

Hydnocarpic acid, Chaulmoogric acid, It also oleic acid and palmitic acid.

Benefits:

External application:

• It is extensively used for external application to relieve skin disorders, itching, non-healing wounds, sinuses and abscesses. It also relieves pain.
• It is also used in treating conditions like rheumatoid arthritis, gout and neuropathy.
• Tuvarikā powder with lime water is useful in skin diseases.
• Tuvarikā is widely used in leprosy as it contains many properties which are responsible for blood purification. Dressing with tuvarikā cūrṇa gives relief from scaly eruptions and other syphilitic skin disorders.
• Tuvarikā decoction is useful as a vaginal douche to control the fetid discharge of vagina. The same can be used for gonorrhoea also.
• Tuvarikā seed powder with honey and ghee cures dizziness.
• Tuvarikā cūrṇa is also used in disorders like helminthiasis, and ascites

Tuvarikā oil extraction

March and April months are the ideal time for collection of ripe fruits. Once the fruits are collected the seeds inside carefully, and dried under hot sun; once these seeds are dried thoroughly can be subjected to oil.

The seeds must be finely pounded in a pulveriser. The snigdha cūrṇa (fine powder) obtained should be fed to the grinder with sufficient quantity so as to render paste form to the fine powder.

This paste must be transferred to a wide mouthed iron kadai (vessel) and placed over mild fire adding sufficient quantity (4 times of the drug) of water. Once the boiling starts the decoction must be stirred frequently. After two to three hours the oil will start to appear on the surface of the liquid in a globular form.

This must be boiled further so as to unite the oil globules, which forms an oil layer over the liquid. The process of boiling should be continued further until an appreciable layer of oil is seen on the surface of the liquid. Once this phenomenon happens the fire must be put off and the liquid should be allowed to be self-cool and stable. The supernatant oil layer should be carefully skimmed off and must be stored in a stainless-steel vessel. The remaining liquid should be boiled further and the formed supernatant oil layer over the liquid surface must be collected once again. This step can be repeated 2-3 times so as to remove the oil completely from the liquid. Once the entire oil is obtained from the liquid, it can be stored in an airtight container for further uses.

Sarṣapa taila-mustard oil

सर्षपकटुकपाकेरसेह्रुद्ध: सतिक्तक: । तिक्ष्णोष्णकफवातघ्नोरक्तपित्त अग्निवर्धनं॥

किञ्चिद्रक्षेजयेत्कुष्टंकण्डुकण्टग्रहकृमीन।शाकंविदाहितिक्ष्णोष्णरूक्षंसङ्ग्रहिदोषलं॥

स्वादुषणंगुरुक्षारतद्गुणरक्तसर्षपा: ।  – कै. नि.

गॉरसर्षपकोअत्युष्णोरक्षोघ्नंकफवातजित।कृम्यामकण्डुकुष्टघ्नश्रुतिशीर्षानिलार्तिजित्॥

तद्द्रक्तस्तुसिद्धर्थस्तिक्त: स्निग्धोष्णकटु।  – ध. नि.

राजिकाकटुतिक्तोष्णकुश्तग्नीकफगुल्मजित्।निद्राकारिशोफहरीग्रहाकारिचसास्मृता॥ ध . नि.

कपोतंसर्षपस्नेहभर्जितं परिवर्जयेत्॥सर्षपस्तुरसेपाकेकटुस्निग्धंसतिक्तक।

तिक्ष्णोष्णकफवतग्नोरक्तपित्तअग्निवर्धनं॥ रक्षोहरोजयेत्कनटुकुष्टंकोष्ठक्रिमिग्रहन्।

यथारक्तस्तथागौरकिन्तुगौरोवरोमत |  – भा. प्र.

राजिकाकफपित्तघ्नि तिक्ष्णोष्णरक्तपित्तकृत।किज्चितद्राक्षाग्निदाकण्डुकुष्टकोष्ठक्रिमिग्रहन्॥

अतितीक्ष्णविशेषेण॥तद्वत्कृष्णापिराजिक॥  – भा. प्र.

वय: स्थारजनीमुस्तबिल्वदाडिमकेशरै: ।कृष्णजीरकहृबेरनलिकै: सबिभितकै: ॥

एतैसमाशेप्रस्थेचकर्षमात्रंप्रयोजयेत्। अरुकृमिघंसार्षपंतैलंकण्डूकुष्ठापह्ंलघु।।

कफमेदोनिलहरंलेखनंकटुदीपनम्।११७।।

Synonyms

Sarṣapa, kaṭuka, sneha, tantubhi, kalambaka, siddhārtha, svedakaṇḍūghna, rājikāphala

Actions of Sarṣapa taila

Sarṣapa taila destroys worms (bacteria, virus etc.) cures itching, leprosy, easily digestible, mitigates kapha, medas and vāta, scarification, pungent in taste and kindles digestion.

It is Agnimāndya Hara, Āmavātaghna, Dantapūyaghna, Pleehavridhighna, Kaṇḍūghna, Kṛmighna, Kuṣṭhaghna, Pramehaghna, ānilajit Bhūtaghnarucya, Twakdoṣahara, Viṣāpaha, Vraṇaghna Deepana, Kotaghna, Kṛmighna, Rakshoghna, , Arshoghna, Shotaghna, Vraṇaghna.

Good for gulma, sleep and should not be used in rakta pitta.

Excess use of mustard oil is not good for Śukra dhātu – in males it may cause impotency and in females may cause excess bleeding

Rasa Dhātu of mustard oil

• Rasa               – Kaṭu, Tikta
• Vipāka           – Kaṭu
• Vīrya                – Dhātu
• Guṇa           – Dhātu,Sūkṣma, Tīkṣṇa and Snighdha
• Properties of leaves – Rūkṣa

Effects on Doṣas, Dhātus (tissues) and Malas (metabolic wastes)

Due to dhātu veerya, kaṭu, tikta rasa and kaṭu vipāka, sarṣapa is kapha hara. due to its hot potency and snigdha nature it is anti-vāta. Due to its pungent taste and vipāka, it aggravates Pitta.

Varieties

There are several varieties of mustard that are identified on the basis of their color. Suśruta saṃhitā distinguishes sarṣapa and rajika as the two varieties of mustard.

Other varieties mentioned in other texts are śīta, aśīta, rakta, pitta, goura which may be merely variations in the colour.

Three of the most common mustard varieties that are commercially grown are Black Mustard (Brassica nigra), Brown or Indian Mustard (Brassica juncea), and White or Yellow Mustard (Brassica hirta, formerly classified as Brassica alba and Sinapis alba)

References to mustard have also been found in ancient Egyptian writings from 2000 BC and also from China in about 1000 BC. Mustard is also prominently referenced in the Bible, and is described as it became more popular as a spice, its use expanded into China and Japan, Africa, Asia and Europe. Currently, the primary varieties in commercial cultivation are brown, black, cress, and white mustards, and the largest exporters of the crop are Canada, Austria, England, France, Germany, Holland, Italy, India, Northern Africa and the Western United States. Once it reached Europe, mustard was originally used for its medicinal purposes by the Greeks and Romans.

Description:

Rapeseed/Toria and mustard are the third most important edible oilseed crops of the world after soybean and oil palm. It belongs to the Family: Brassicaceae (Cruciferae). Two species of Rapeseed and mustard are Brassica juncea and B. campestris.

It is most commonly grown in central India and north Indian states along with East Bengal. This is an important oil crop seed in India and is commonly grown in Bengal, Bihar, UP and Punjab.

This plant is a summer annual that grows 2-8′ tall, branching occasionally. The stems are usually glabrous and glaucous; sometimes they have scattered stiff hairs toward the base. The alternate leaves are up to 10″ long and 3″ across, becoming smaller as they ascend the stems.

The lower leaves are pinnately lobed and ovate in outline, tapering to a long and rather stout petiole. The terminal lobe is much larger than the lateral lobes. The upper surface of a lower leaf is often bristly with scattered hairs that are stiff, short, and white.

The lower surface is usually glabrous, except for a few hairs along the central vein. The upper leaves are often lanceolate, broadly elliptic, or some other odd shape; they have 1-2 lobes or none.

Black mustard is the most common varietal used in table mustards. Brown mustard, also commonly known as Indian mustard, is the most common varietal used for mustard greens, and is the varietal used in the making of Dijon style mustards.

This type is also commonly used for mustards and cooking oils in Asia. White mustard is a varietal characterized by its hairy seed pods. Also used for table mustard and salad greens, it is the varietal used for the common American yellow table mustard.

Mustard has a few particularly unique characteristics. The pungent and hot taste of mustard is a result of “glucosinolates”.”An enzyme, active in the presence of water, hydrolyses glucosinolates to give rise to subsidiary compounds that actually impart mustard’s characteristic flavour. The compounds, isothiocyanates, are different depending on the type of mustard.

Yellow mustard contains hydroxy benzyl isothiocyanate (derived from sinalbin), while oriental and brown contains allyl isothiocyanate (derived from sinigrin). The hydroxybenzyl form is much hotter than the ally form and is responsible for the hot taste of Dijon style mustard.” Another important characteristic of mustard seeds is called “mucilage”. This is the outermost coating of yellow mustard seeds. It is a polysaccharide that gives the mustard its properties as a thickening agent, and remains a very important ingredient in the making of salad dressings and mayonnaise.

The oil content varies from 37 to 49%. The seed and oil are used as condiments in the preparation of pickles, curries, vegetables, hair oils, medicines and manufacture of greases. The oil cake is used as feed and manure. The leaves of young plants are used as green vegetables and green stem and leaves are a good source of green fodder for cattle. In the tanning industry, mustard oil is used for softening leather.

General Medicinal Uses of mustard other than classics:

As far as is recorded, some of the first societies to utilize mustard as a medicinal substance were the early Greeks and Romans. The mustard seeds were crushed into anointment and applied to cure sore muscles. The first century Roman writer Pliny the Elder noted that mustard was very useful as a medicine to cure “epilepsy, lethargy, and all deep seated pains in any part of the body.”

Wound healing activity: Chemical constituent Sinigrin has the potential to cure wounds. The in vitro wound healing activity was tested on normal human kerātinocytes.

Hypoglycemic effect:

The effect was documented in rats fed with a mustard diet for 60 days. Mechanism of action of the hypoglycemic effect was related to the stimulation of glycogen synthase.

Antimicrobial activity: Allyl isothiocyanate has antimicrobial and anti-fungal activity which helps to provide resistance against the pathogen of economic importance.

Some of the Formulations Containing Sarṣapa

• Sidharthakādi ghṛta: Unmāda
• Sidharthaka agada: Apasmāra, jwara, unmāda
• Viṣa taila: Switra, Duṣṭa vraṇa
• Hinguvādi Taila: Nāsā roga
• Bṛhat Marichyādi Taila: Kuṣṭha
• Mahayogaraja guggulu: Vātavyādhi
• Arka taila: Kuṣṭha, kachu, vicarcikā
• Dhātura taila: Apasmāra
• Burnt oil is used as a external application to cure the severe pain caused by the centipede venom.

Ingudhi thailam

कृमिघ्नमिङ्गदीतैलमीषत्तिक्तंतथालघु।।कुष्ठामयकृमिहरंदृष्टिशुक्रबलापहम्।। ११८॥

Ingu easily, taste in bitter slightly, (etc bacteria) worms destroys taila strength and semen, vision decreases, worms, leprosy cures, estable.

इदंक्द:कुष्ठभूतादिग्रहव्रणविषक्रीमीन् |

ह्न्त्युष्ण:श्र्वीत्रशूलस्तिक्तक: कटुपाकवान् ||        – भा. प्र.

इड्गुदस्तिक्तक :सोष्ण :कटू पाको नियच्छति |

कृमि कुष्ठ विष श्वित्र शूलभूतग्रहव्रणान् ||

तत्फलं मधुरं तिक्तं स्निग्धोष्ण कफवातनुत् ||     – कै. नि.

इदंक्द:कुष्ठभूतादिग्रहव्रणविषक्रीमीन् |

ह्न्त्युष्ण:श्र्वीत्रशूलस्तिक्तक: कटुपाकवान् ||        – भा प्र

इड्गुदीतैलगुणाः

पित्तश्लेष्मकरंतिक्तमिन्गुदीतैलमुच्च्यते||     – Bh.Sa.Su.28/23

इड्गुदी मद्गंधी: स्यात् कटूष्ण फेनिलालघु :

रसायनी हन्ति जंतूवातामयकफ व्रणान् || रा नि

Botanical description

• Botanical Name          – Balanites aegyptiaca. Delile.
• Kingdom           – Plantae
• Order           – Sapindales
• Family          – Balanitaceae

According To Āyurveda

• Caraka           – Śiro Virecana Dravya
• Suśruta        – Arkādi gaṇa
• Bhavaprakāśa       – Vātādi Varga
• Kaiydeva Nighaṇṭu   – Oṣadhi Varga
• Raja Nighaṇṭu    – Śālmalyādi Varga
• Madanaphala Nighaṇṭu – Vātādi varga
• Priya Nighaṇṭu    – Haritakyādi Varga
• Sodala Nighaṇṭu     – Amrādi Varga

Other Names

English name      – Soapberry tree or bush, Egyptian myrobalan,

                               Zachum oil tree.

Hindi name          –   Hingoon, Ingot, Hingua

Tamil name         –   Nanchundan.Malayalam-Nanchunta

Telugu name       –   Gara chettu, Ringari

Marathi name      –   Hingan

Arabic name        –   lalob, hidjihi, inteishit, and heglig

Sanskrit synonyms

Taila phala                      – seeds yield oil.

Pūtikarnina, Pūtigandha – having disagreeable smell

Aṅgāra Vrūkṣa                – wood is used as fuel.

General Information:

Iṅgudi has been used in indigenous system of medicine for a long time. The authentic source of the drug is Balanitesaegyptiaca L. Delile which belongs to family Balanita- ceae. Balanites aegyptiaca Linn. Delilah Is a spiny tree with trifoliate leaves, greyish bark and woody, solitary seeds. [The tree is commonly found in drier parts of Peninsular India, Rajasthan and from South East Punjab to West Bengal and Sikkim.

 It is a lowland species, growing up to 1000 m altitude in areas with mean annual temperature of 20 to 30°C and mean annual rainfall of 250 to 400 mm.

Fruits possess Balanitisines A, B, C, D and E while seeds contain Balanitisine. oil contains mainly palmitic, stearic, oleic, and linoleic acids which are the main fatty acids. The oil exhibited anticancer activity against lung, liver, and brain human carcinoma cell lines. The unripe fruits, seeds and bark are anthelmintic and purgative. The fruit pulp is useful in whooping cough, intrinsic haemorrhage and pulp mixed with goat milk is rubbed on the chest to cure pneumonia. It is also used in rat bite. The boiled root of the plants can be used as a soup against stomach pain, anthrax. The infusion of root bark also acts as an anti- dote to snake bites and used in diarrhoea.

Rasa pañcaka

Rasa                     – Tikta, Kaṭu

Vipak                  – Kaṭu

Vīrya                   – Dhātu

Guṇa                   – Laghu Snigdha.

Parts used

Bark, Fruit, Seed Oil, Leaf.

Doṣaghnata

Kapha, Vātaghna.

Indications

• Kṛmi roga (worm infestation)
• Vibandha (constipation)
• Agnimāndya (loss of appetite)
• Udara śūla (abdominal pain)
• Rakta vikāra (diseases related to blood)
• Jeerna kāsa (chronic cough)
• Śvāsa (asthma and bronchitis)
• Mūtra kṛcchra (dysuria)
• Śvitra (leukoderma)
• Charma roga – vyaṅga (skin diseases like blemishes, melasma and hyperpigmentation)
• Viṣa (poison)
• Śūla (Abdominal colic)
• Kuṣṭha (skin diseases)
• Mūṣikā viṣa (rat bite poison)

Dosage of different parts

Tvacā kvātha                   – 40 to 80 ml.

Phala majjā                      – 1 to 4 gm.

Beeja cūrṇa                     – 1 to 3 gm.

Beeja taila                       – 5 to 10 drops.

Indications of iṅgudi taila

Lauhādi rasayanam- ch.chi.-3/15

Kālyāṇaka lavaṇa-sh.chi-4/32

Iṅgudi taila-as.su-6/105

Iṅgudi taila kuṣṭha, S.Su.45/118 I

Iṅgudi taila duṣṭavraṇa -S.Ci 31/5

Iṅgudi taila k. karṇaśūla S.Ut.21/31

Iṅgudi taila arśa, kuṣṭha, kṛmi A.S.Su 6/105

Iṅgudi taila prameha A.S.Ci.14/3

Iṅgudi karañjaādi taila medaja granthi S. Ci.18/19

Iṅgudi taila vraṇa ropaṇa S. Ci.18/28

Iṅgudi lauhādi rasayanam kṛmihara Ch. Chi 1-3/15

Iṅgudi sarsapādi taila kuṣṭha Ch.s. Chi 7/119

Iṅgudi manaḥśilaādi dhūma kāsa Ch.s. Chi 18/69

Iṅgudi iṅgudi-dhūma dhūmapana Ch.s Chi 18/75

Iṅgudi karañjaādi taila medaja granthi Su. Chi.18/19

Iṅgudi taila vraṇa ropaṇa Su. Chi.18/28

Iṅgudi taila duṣṭavraṇa Su. Chi 31/5

Iṅgudi taila kaphaja karṇaśūla Su. Ut.21/31

निम्बतैलम् – Neem oil

निम्बफलंरसेतिक्तंपाकेतुकटुभेदनं|

स्निग्धंलघुष्णंकुष्टग्नंगुल्मर्षोकृमिमेहनुत् ||               – Bh.pra

कफकृमिकुष्टप्रमेहशिरोरोगापहराणिचेति||                 – Su.Su

तीक्ष्णंकट्वस्रपित्तकृत्|| as.su

Common Name & Other Names

Neem, Margosa, Veppam, Niyati, nimba

Botanical Name  – Melia azādirachta

Family                 – Meliaceae

Habitat                 – Dry tropical forests

Rasa pañcaka

Rasa                     – Tikta, Kaṣāya

Guṇa                    – Laghu, Rūkṣa

Vīrya                   – Śīta

Vipāka                 – Kaṭu

Karma                 – Kapha-pitta hara, Dīpana, Grahi, Krumighna, Netrya

Pharmacological Actions

Antioxidant, Antimalarial, wound healing, antimicrobial, antifungal, antiviral, anti-inflammatory, anti-arthritic, antipyretic, anti-tumor activities, hypoglycemic (nimbidin) actions.

Yield And Description

The Neem tree is a large glabrous evergreen growing up to 60 ft high. It bears an ovoid fruit, 2cm by 1cm, that has a pericarp containing a resinous substance with a garlicky odour. Each seed contains one kernel. The seed kernels, which weigh 0.2g constitute some 50-60% of the seed weight and 25% of the fruit. The fat content of the kernels ranges from 33-45% (Ecky). The fruit yield per tree is 37-55 kg.

Main Uses

Neem oil is useful in intestinal worm infestations. Excess oral use can decrease blood sugar level. Excess oral intake can also cause vomiting and dizziness. It balances Kapha and Pitta Doṣa. Externally, it is useful in infectious skin diseases .It is useful to improve glow, reduce acne and reduce oiliness of skin. Neem oil can be used on hair to relieve dandruff and to kill head lice.

Soaps, medicinal, insecticide and repellent. Neem twigs find use as toothbrushes. In recent years the insecticidal and antifeedant properties of Neem oil have prompted a considerable amount of research. Some Neem based insect repellents are now commercially marketed.

Neem oil is usually opaque, bitter and inedible but it has recently been shown that it can be processed into a non bitter edible oil with 50% oleic acid and 15% linoleic acid. Rat feeding studies on this refined oil indicated that it was suitable for use as an edible oil (Rukmini).

The bitter cake after extraction of oil has no value for animal feeds although it has been reported that after solvent extraction with alcohol and hexane meals.

Oil Extraction

 Neem seeds are usually crushed prior to extraction in ghanis. Whole dried fruits may be directly passed to expellers. Good quality kernels (50% oil) yield 40% oil in ghanis. In expellers whole dried fruits, depulped seeds and kernels, yield 4-6%, 12-16% and 30-40% oil respectively (Bring)). The cakes, which contain 7-12% oil are sold for solvent extraction.

Major Fatty Acid Composition Of Oil

Palmitic acid 19.4%

Stearic acid 21.2%

Oleic acid 42.1%

Linoleic acid 14.9%

Arachidic acid 1.4%

Neem oil is unusual in containing non-lipid associates often loosely termed as “bitters” and organic sulphur compounds that impart a pungent, disagreeable odour.

नालिकेलतैलम् – Coconut Oil

नारिकेलंहिमंस्निग्धंस्वादुपाकरसंगुरु |तर्पणंपाचनंवृष्यंब्रुह्मनम्बलमंसकृत ||

विष्टंभिदुर्जरंहृध्यंस्लेष्मलंवस्तिशोधनं||दाहक्षतक्षयकरंवतपित्तास्रनाशनम् || – Kaiydeva Nikandu

वातपित्तहरंकेश्यंश्लेष्मलंगरुशीतलम् |

नारिकेलफलंशीतंदुर्जरंबस्तिशोधनं||

विष्टंबीब्रुह्मनम्बल्यंवतपितास्रदाहनुत् |

तद्एवजीर्णंगुरुपित्तकारीविदाहिविष्टंभिमतंबिशक्भि:||

तस्याभ्यःशीतलंहिरुध्यंदीपनंशुक्रलंलघु|

पिपासापित्तजित्स्वादुबस्तिशुद्धिकरंपरम् || – Dhanwantari Nikandu

नारिकेलोध्भवंतैलंब्रुह्मनम्बलवर्धनं |

केष्यंपित्तानिलापहम्दन्द्यम्मधुरमेवच || -Bp.

नारिकेलोध्भवंसर्पिब्रुह्मनम्बलवर्धनं |

केश्यंपित्तानिलहरंमधुरंरसपाके ||

हिरुध्यंरुच्यंनवंपुराणंगुरुवतनुत् |  – Kaiyadeva Nikandu

Synonyms

1. Tuṅgadrumah – Fruit contains milk
2. Nārikela – Coconut tree or fermented liquor made from it.
3. Latāvṛkṣa – Which provides support to climbers
4. Dradha beeja- Which has very hard seed
5. Skandha phala- Fruits appear on the trunk and many more.

Literature Review

Highest number of formulations was found in Mūtra Roga, Śūla, vajikarana, followed by Vāta Roga, Charma roga, prameha, Amlapitta, raktapitta, Rasaayana, Stri Roga, Netrarog, etc. It is also observed that the fruit of Nārikela is being used in highest number of formulations, followed by flower and root.

Nārikela in vargas -Groups of drugs

Naari kela is mentioned under

1. Madhurskandha (sweet in taste),
2. Amrādi phala varga, Amrādi varga,
3. Auṣadhī varga, Mahavṛkṣa varga,
4. Haritakyādi varga

Botanical description of Cocos nucifera Linn.

Stem is tall and slender, curved or straight, 40-80 ft height and marked with ring-like leaf scars. Leaves are 6- 15 ft long and pinnatisect in nature. Leaflets are numerous, 2-3 feet long and in linear lanceolate shape. Petioles are 3-5 feet long and stout.

Spādix is 4-6 ft long and lower patches are 2-3ft long. Fruits are 8- 12 cm in long and large ovoid terete or trigonous in shape. It is one seeded and pericarp is thick and fibrous. Endocarp is bony or stony with 3 based pores and the cavity containing a potable milky fluid. Wood is hard, red outside, reddish brown and softer within.

Taxonomy

Kingdom                         – Plantae

Sub kingdom                   – Viridae plantae

Infra kingdom                 – Streptophyta

Division                           – Tracheophyta

Sub division                    – Spermatophytina

Infra division                   – Angiospermae

Class                                – Magnoliopsida

Super order                      – Lilianae

Order                               – Arecales

Family                             – Arecaceae

Genus                          – Cocos

Species                            – Cocos nucifera

Benefits:

Internal application:

References regarding Nārikela are found in classical texts of Āyurveda like Suśruta saṃhitā, Caraka saṃhitā, Aṣṭāṅga Hrudaya, Kaiydeva nighaṇṭu, Bhavaprakāśa nighaṇṭu, Raja nighaṇṭu and Dhanvantari nighaṇṭu.

• In Caraka Saṃhitā it is mentioned for treatment of Paithika chardi.
• In Cakradatta, Nārikela is mentioned under Śūla chikitsa.
• Bhava Prakāśa mentioned Nārikela for the treatment of Amlapitta.
• Vaidya Manorāma mentions its usage for Vraṇa and Kṛmi roga.
• Vṛnda mādhava explains its application in Vipādika and Sūryāvarta.

1. Kushtha: The outer hard shell is burnt to extract out oil, which is used to cure Kuṣṭha.
2. Medo roga: Ripen fruit oil is used to treat Medo roga.
3. Suśruta has described Coconut oil health benefits as follows –It is a natural coolant.
4. It takes a relatively long time to undergo digestion.
5. Improves hair quality and strength. Promotes hair growth.
6. It is a natural aphrodisiac
7. Nourishes the under-nourished body tissues

There are a number of Ayurvedic herbal medicines with coconut oil as base, that are used predominantly externally and also internally for many health conditions.

Example:

• Asana Elādi Kerā thailam (Asana Elādi coconut oil) – useful in the treatment of skin diseases and disorders related to head and ear.
• Chemparuthyādi Kerā thailam – useful in eczema, and paediatrics conditions.
• Dhurdhurapatrādi Kerā tailam – Useful in dandruff, itching and eczema.
• Elādi coconut oil – Useful in skin conditions.
• Kayyanyādi coconut oil – Used in the treatment of headaches. improves the quality of hair.

Antioxidant effect:

A free amino acid, Larginine (30 mg/dl), is present in TCW which significantly reduces the free rādical generation.

Cardio protective effect:

Coconut is composed of the fatty acids caprylic acid C-8:0 (8%), capric acid C-10:0 (7%), lauric acid C- 12:0(49%), myristic acid C 14:0 (18%), palmitic acid C-16:0 (8%), stearic acid C16:0 (2%), oleic acid C- 18:1 (6%), linoleic acid C-18:2 (2%).It is abundantly (65%) endowed with medium chain saturated fatty acids (MCFAs), which allows them to be directly absorbed from the intestine and sent straight to the liver to be rapidly metabolized for energy production and thus MCFAs do not participate in the biosynthesis and transport of cholesterol. Coconut water has a cardioprotective effect.

Antimicrobial and antiviral activities:

The decoction of Cocos nucifera L. husk fibre has been used in north eastern Brazil trāditional medicine for treatment of diarrhoea and arthritis.

All coconut oils have a few things in common.

• They are all made from the meat (white flesh) of a mature coconut (10-12 months after the flower begins to form a seed).
• Water, fiber, and proteins are removed from the flesh of the coconut to obtain the oil.
• All coconut oil, once these constituents are removed, is stable at room temperature. This oil is more stable than any other oil because it is predominantly composed of medium chain fatty acids which are “saturated” by hydrogen atoms and resist oxidation.

Processing methods

There are four basic methods used to produce coconut oil. We sell coconut oil made by three of these processes. The fourth method, fermentation, can vary significantly in quality and we have found it yields the shortest shelf life of all types of coconut oil. Therefore, we have chosen not to offer that type of coconut oil to our customers. Though there may be slight variations, most coconut oils on the market are made using the following processes.

Method-1

• crack the coconuts and open them.
• Remove the meat. Maybe with the knife or by heating coconuts in the oven for 10 minutes at 170 degrees Celsius.
• Blend the coconut meat and filtered water in a high-speed blender for between 1-2 minutes to obtain coconut milk.
• To separate the mixture (milk and the pulp), simply use a nut milk bag and allow the coconut milk to gather in a large bowl.
• By pouring this milk into a large, heavy-based pan and heating on low, consistent temperatures, one will begin to see coconut oil forming on the top of the mix.
• The key to making the perfect coconut oil is the low, consistent temperatures. using higher temperatures, to cut down the time it takes to make this oil then the high temperature may ruin the oil.High temperatures can (and will) change the composition and properties of the coconut oil.
• While heating, the water will evaporate from the coconut milk mixture. The coconut will begin to get crumbly in texture and solidify. This is when one will begin to notice the oil separating from the solids.
• Once the mixture has completely separated into the solids and the oil, simply gather all the solids and discard them if they are too ‘burnt’ or can be used for feeding the cattle.
• pour the remaining oil through a strainer, into an airtight container, making sure to press down on the solids to release as much oil as possible

Second method

Centrifuged Coconut Oil | Virgin Coconut Oil

Centrifuged coconut oil is made by first pressing the fresh, white meat of the coconut to obtain a coconut cream. This cream is approximately 40% oil. The pressing should be done on a special machine where both the pressing plate and the sleeve are cooled by chilled water. Using a centrifuge, the cream is then concentrated to yield a higher and higher percentage of oil while the proteins and water-soluble substances are separated out.

Third method

Cold Pressed Coconut Oil | Virgin Coconut Oil

Cold pressed coconut oil is made through a process that contains more variables than centrifuged oil, even though the methodology is simple. First, the fresh coconut meat is grated and then dried. This drying process is important to the taste and quality of the oil.

Some companies dry the coconut exactly the same as standard desiccated coconut (at 170-180 degrees F). Others dry the coconut at temperatures around 140- or 150-degrees F. Still other manufacturers will dry the coconut meat at temperatures under 103 degrees F.

In addition, companies all dry the coconut to varying degrees of moisture. This dried coconut is then pressed at varying degrees of pressure and temperature. These pressing yields oil with proteins which are fine enough to leak out of the press cake while under pressure. These proteins are then either filtered out or allowed to “settle” in settling tanks so the oil can be decanted. The amount of heat that is generated during the processing and the details of the process can vary significantly.

4^thMethod

Refined Coconut Oil (no taste) | Expeller Pressed Coconut Oil

The vast majority of coconut oil produced in the world is expeller-pressed. During production, there is little concern about heat, how the coconut meat is dried, or many other aspects of coconut oil manufacture.

 The coconut meat is dried by a wide variety of methods, usually using the sun or smoke. Once dried, the coconut meat is pressed in large expeller presses that generate heat and pressure. This yields a crude coconut oil that is brown and must be “cleaned”. In the end, the free fatty acids (a breakdown product from the oil), any remaining moisture, any bad flavor or smell, etc is minimized by filtering, washing, and refining.

 Expeller pressed oil is typically the least expensive of all coconut oils. It is sometimes called RBD coconut oil (which stands for refined, bleached and deodorized), but it is generally the same product as expeller pressed coconut oil.

मधूकतैलम्

मधुकस्तुवरस्तिक्तोव्रणानिलकफापह।तत्पुष्पंमधुरंशीतमहृध्यंबृंहणंगुरु॥

स्निग्धंविकसितिक्ष्नोष्णंतत्फलंगुरुशीतलम्।अहृध्यंशुक्रलंस्निग्धंमधुरंरसपाकयो॥

विष्टम्भिबृंहणंबल्यंकफकृनमारुतापहम्।हन्तिपितास्रतृट्दाहश्वासकासक्षतक्षयान॥

पक्वंतुतत्फलंबल्यंपित्तमरुतनाशनम्।

कषायंस्वादुमाधूकंतैलंपित्तकफप्रनुत॥ – कै. नि.

मधुकंमधुरंशीतंपित्तदाहश्रमापहम्।वातलंनतुदोषघ्नंवीर्यपुष्टिविवर्धनम्

बृंहणीयमहृध्यंचमधुककुसुमंगुरु।वातपित्तोपशमनंफलंतस्योपदिश्यते॥  – ध.नि.

मधुकंपुष्पंमधुरंशीतलंगुरुबृंहणं।बलशुक्रकरंप्रोक्तंवातपित्तविनाशनम्॥

फलंशीतंगुरुस्वादुसुक्रलंवातपित्तनुत्।अहृध्यंहन्तितृष्णाअस्रदाहश्वासक्षतक्षयान॥                                                               – भा.प्र.

मधुकंमधुरंशीतपितदाहश्रमापहम्।वातलंजन्तुदोषघ्नंवीर्यपुष्टिविवर्धनम्॥     – रा.नि.

अक्षातिमुक्तकाक्षोडनालिकेरमधूकजम्।

त्रपुसोर्वारुकूप्माण्डश्लेप्मातकप्रियाजलम्॥१०॥

वातपित्तहरंकेश्यंश्लेष्मलंगरुशीतलम्।             – A.S.Su.6^th ch

Oil obtained from atimukta, aksoda are hot in potency, madhukā, trapusa, earvaaruka, kuṣmāṇḍa, sleshmaantaka and priyāla mitigate vāta and pitta, good for the hairs, hard to digest and increases kapha.it is cold in potency.

Synonyms –

 महा द्रुम,  हृस्वपुष्प, डोल फल, दीर्ग पत्रा, एलफल, हृस्व फल, तीक्ष्ण सार

Classification according to classics.

1. Aamraādi varga – Bhavapraksha
2. oushadhi varga – Kaiyadeva Nikandu

Rasa dhātu

Rasa                     – Madhura and kaṣāya

Guṇa                    – Guru, Snigdha, vikashi

Vīrya                   – Sheeta

Vipāka                 – Madhura

Karma                 – Vāta pitta hara, kapha vardhaka

Parts used       – Flower, Seed oil

Butter tree (Madhuca longifolia), commonly called Mahua, is a plant native to India. This tree is found in the central part of India and in the mountainous parts of the Himalayan region. This tree is an important source of food for tribes in central as well as western India. Mahua seed oil has been the preferred cooking oil for many north Indian villages because of its ghee-like texture. Hence this tree has earned the name, butter tree.

Common name: Indian Butter Tree

Hindi: Mahua, Mohwa • Bengali: Maul • Kannada: Ippe, Hunage, ಕಾಡಿಪ್ಪೆ Doddippe • Marathi: Kat-illipi • Malayalam: Illupa • telugu: Ippa.Tamil-ilupaai.

The botanical introduction of Madhuca indica is as follows:

Kingdom                               : Plantae

Order                                     : Ericales

Family                                   : Sapotacase

Genus                                    : Madhuca

Species                                  : indica

Botanical names                    :  Bassia longifolia, Bassia latifolia, Madhuca indica, Madhuca latifolia, Illipe malabrorum, Illipe latifolia.

Morphology

Mahua is a medium-sized deciduous tree, which grows to a height of 16-20 m. It has a short, stout trunk, 80 cm in diameter. The crown is rounded with multiple branches. The bark is grey, vertically cracked and wrinkled, exfoliating in thin scales.

The leaves are alternate and clustered at the end of branchlets. The leaf blade is simple, 10-25 cm long x 6-12 cm broad, oblong-shaped, rigid, thick and firm, woolly at the lower face and exuding a milky sap when broken. Young leaves are pinkish or reddish-brown.

Flowers are borne on green or pink, furry bunches, each bunch consisting of 12 fragrant cream-coloured flowers. The flowers live for only one night and then fall to the ground. Pollinated flowers develop into a fleshy, greenish ovoid fruit containing 1-4 shiny, oily brown seeds.

Seed and seed oil

Orange brown fleshy berry Fruits are ovoid (2-4cm) containing 1-4 seeds. Seeds are elongate, brown shining colored (1-2cm).

The seed is known as ‘Tora’ and seed oil as ‘Mahua butter’ which is semi solid pale-yellow fat. After Drying and decertification each seed yields two kernels with size of 2.5 cm x 1.75 cm.

The seed contains oil and protein in a great amount. The seed is used as vegetable and seed oil for cooking. It is also used in the manufacture of vanaspati ghee, soaps, and laundry chips and used as illuminant and hair oil.

The crude oil extracted from the seeds of Madhuca longifolia is known in India as mahua butter, which is pale yellow in colour and remains as a semi-solid under the tropical temperature conditions.

1. Iodine valve 58.00 to 70.00
2. Specification valve 187 to 196
3. Unsaponification value 1.00 to 3.00
4. Fatty Acid 16 – 28.2%
5. Palmitic Acid 20 – 25.1 %
6. Stearic 0.00 – 3.3 %
7. Arachidic 41.0 – 51.0 %
8. Linoleic 8.9 – 13.7%

Medicinal uses: The seeds extract is anti-inflammatory, anti ulcer, hypoglycemic and effective to alleviate pain. The seed oil has emuluscent properties, used in skin disease, rheumatism, headache, laxative, piles and sometimes as galactogogue.

Active Constituents:

The oil can be extracted from Indian milkweed seeds with hexane in a Soxhlet apparatus. The seeds were found to contain 33.3 wt% oil. Because the free fatty acid content in the oil is 27.5 wt%. It also contains triglyceride, diglyceride, monoglyceride, free glycerol, methanol, ester etc.

It is a general medicinal plant in Indian subcontinent, has purgative, alexipharmic anthelmintic analgesic, anticonvulsant, anxiolytic, sedative, and antipyretic effect and is used as a treatment for leprosy, leucoderma, ulcers, tumours, piles and diseases of the spleen, liver, and abdomen.

This oil has α- terpineol (10.0%), Pentacosane (3.53%), alpha terpinolene (0.05%), and ± Nerolidol (0.51 %).

Essential oil works against human pathogens. while fruits oil induced the highest amounts of E, E-farnesyl acetone (8%). The highest amounts of monoterpene hydrocarbons, MCH (5.9%), oxygenated monoterpenes, MCHO (4.9%) and sesquiterpenes hydrocarbons, SCH (4.1%) were recorded with essential oil isolated from fruits while the greatest values of oxygenated sesquiterpenes, SCHO (53.9%) and oxygenated diterpenes, DCHO (40.5%) were recorded with leaves essential oil.

Madhukā oil is used in psychiatric diseases as nasya. It is also used in the following conditions.

• Reduce itching and swelling
• Treat skin allergies and rashes
• Skin illumination
• Lighting lamps
• Maintaining body temperature
• Rheumatism and headache
• Useful in habitual constipation, piles, hemorrhoids and as an emetic
• Fertilizer for plants

Classical preparations

Madukāsava, abhyarista, Chandanāsāva, Nyagrodha cūrṇa, Lakṣmaṇarishta.

Fruits are indicated in

Rakta pitta, tṛṣṇā, Daha, swasa, it is Śukrala, Bruhmana and kapha krit.

Flowers are sweet, sheeta veerya, bruhmana, not good for heart, vikashi in nature.

Oil extraction

Oil from oilseeds in India is mostly extracted with the help of trāditional animal drawn ghanies (Koihus), power ghanies, rotary oil 16 Oilseeds Processing Technology mills, mechanical expellers and solvent extraction units.

The ghanies

The oilseeds processed in the ghanies are normally neither reduced in size nor cooked prior to their crushing. Heat is developed during crushing, The rise in temperature of seed mass is appreciably very low which provides an insufficient heat treatment to oilseeds. About 4% water is added in oilseeds for the hydration of proteins which helps in releasing oil during crushing. The oilseed cakes obtained from ghanies have a high percentage of oil (12-14%).

The expellers

Rotary mills, continuous expellers and screw presses can also be used for extracting madhukā oil. The seeds are passed through expellers which exerts pressure in increasing order due to rotating screws or worms.

Pressure and heat generated in expeller result in the drainage of oil from oilseeds and the cake is ejected out of the barrel.

The efficiency of oil expression depends on seed preparation. With a single pressing in an efficient expeller the cake obtained contains 6 ± 1% oil. Double pressing is followed in a rare case. Cake obtained after double pressing contains about 4% oil.

Oil extraction- industrial

 Madhukā seeds contain up to 50% oil. In the industrial extraction process, the seeds are first broken and flaked, the resulting flakes are then steam-cooked. The cooked flakes are crushed and solvent-extracted with hexane at 63°C. The resulting mahua oil meal contains less than 1% oil. In smallholder farms, the seeds are only crushed, resulting in an energy-rich mahua seed cake containing up to 17% oil.

विभीतकतैलम्

विभीतकानांतैलंतुकषायमधुरंरसे

कफपित्तहरम्प्रोक्तंकेश्यम्चैवशरीरिणां||       – Bh.Sa.su. 28/21

अक्षतैलं वातपित्तहरंकेश्यंश्लेष्मलंगरुशीतलम्।

अक्षातिमुक्तकाक्षोडनालिकेरमधूकजम्।

त्रपुसोर्वारुकूप्माण्डश्लेप्मातकप्रियाजलम्॥१०॥

वातपित्तहरंकेश्यंश्लेष्मलंगरुशीतलम्।        – A.S.Su. 6^th ch

Oil obtained from atimukta, aksoda are hot in potency, madhukā, trapusa, earvaaruka, kuṣmāṇḍa, sleshmaantaka and priyāla mitigate vāta and pitta, good for the hairs, hard to digest and increases kapha.it is cold in potency.

Beebita means no fear. when someone uses it he can be free of fear.

 Vibheetaka taila is astringent and sweet in nature. It is heavy, cold in potency and aliviates vāta pitta and it is best for hair growth.

The fruits of this plant, which is the portion used medicinally, are green when young and then turn a yellow colour and become slightly ribbed to touch when they are mature.

Oil used as nasya promotes hair growth. Terminalia bellirica contains tannins, ellagic acid, ethyl gallate, galloyl glucose and chebulagic acid, phyllemblin, β-sitosterol, mannitol, glucose, fructose and rhamnose.

Terminalia bellirica seeds have an oil content of 40%, whose fatty-acid methyl ester meets all the major biodiesel requirements.

Bibhitaki oil is a potent wound healer. The goodness of ethanol and tannins extract present in the fruit heal external wounds at a faster rate. The antimicrobial properties of the fruit can significantly hinder the growth of harmful microorganisms.

कोलतैलम्

कॊलकंमदुरस्पर्शंरसतो अथविपाकतः|| Bh.Sa.su.28/25

Fruit contains substantial amounts of glutamic acid, mineral matter, sterols, vitamins, tocopherols, fibers, amino acids, triacylglycerol, fatty acid, carbohydrate, and antioxidant compounds (phenols, flavonoids, etc.) which have been supposed to be responsible for most of its health benefits such as hypoglycemic, gastroprotective, immunomodulatory, and antioxidant properties. In addition, it assures blood purification and facilitates digestion (Su et al., 2002). It is frequently used against inflammatory and infectious diseases. It was widely used in trāditional medicine to treat chronic hepatitis or distress and fullness in the chest.

The Ziziphus zizyphus oil composition is dominated by oleic and linoleic acids with 43-6-46.6% and 40-4-44.0% respectively. The lipidic fraction of the jujube seeds is especially rich in omega-6, a compound that the human body is not capable of producing. Total sterol contents were 291.8 mg/100 g. The β-sitosterol was the prominent component in all ecotypes (214.8 g kg1 ). The high rate of extraction is promising for exploitation of this oil in cosmetic and pharmaceutical industries.

काश्मर्य(श्रीपर्णी) – Gmelina arborea oil

पित्तश्लेप्मप्रशमनंश्रीपर्णी || As.su

काश्मर्य (श्रीपर्णी) तैलानिमधुरकषायाणिकफपित्तशमनानि|| su.su.45

Gmelina arborea Roxb., Verbenaceae, is a beautiful, fast growing, deciduous tree occurring naturally throughout the greater part of India up to 1500 m. Flowers are sweet, cooling, bitter, acrid, and astringent. They are useful in the treatment of leprosy and blood diseases.

The fruit is used as a diuretic tonic, aphrodisiac, alternative astringent to the bowels, and to promote hair growth. It is also useful to quench the thirst and in the treatment of amnesia, leprosy, ulcers, and vaginal discharge.

Chemical constituents

Major chemical Constituents are B-Sitosterol, cetyl alcohol, Gmelinol, Butyric, Apigenin, premnazole, Arborone, Ardorel, Isoarborel, cutytyl ferulate, epiedudesmin, gemelanore, gmelauran, gummādiol, B-sitosterol, non-saponifiable fraction, saponifiable fraction, apiosylskimmin, octacosanol etc.

Oil isolation: One kilogram (1 kg) of the fresh fruits Must be crushed and cooked with 4 times of water for 5-6 hrs. The oil floats above the water after 3-4hrs, it must be removed with the help of a spatula. Once the entire oil is collected it must be cooked once again in a slow flame to remove the remaining water content. After this the oil obtained is cooled and stored.

Note – The oils mentioned in the above verses were being used externally as ointments, unguents for cuts and fissures of the skin etc., they are rarely used for cooking. Out of them nowadays only coconut oil being used for cooking but not the others.

Mango oil- आम्रतैलं

सहकारतैलमीषत्तिक्तमतिसुगन्धिवातकफहरंरूक्षंमधुरकषायंरसवन्नातिपित्कों च।।१२७।।

Rasa                                 : Amla

Guṇa                                : Laghu, Rūkṣa

Vīrya                               : Sheeta

Vipāka                             : Amla

Doṣa                                : Vātapittahara

Useful parts                     : Phala, twak

Karma                             : Hridya, Balyarucya

Yogas                              : Pushyanuga cūrṇa, Aamra kāsaya

Oil of sahakāra (amra) is slightly bitter, has a very pleasant smell, mitigates vāta and kapha, dry, sweet, and astringent in taste and not increasing pitta greatly (increasing slightly).

Mango stones Must be collected and Mango kernels must be decorticated from mango stones and must be washed in hot water properly. Then the kernels must be dried completely in the hot sun for 7-10 days. After this process the Seeds must be ground using a grinding machine and should be sieved through sieves to obtain the fine powder.

This dry powder must be mixed with water (may be 1:16 OR 1:20 Ratio) and boiled until the oil floats on the surface. This oil is collected, filtered, and must be kept in an airtight container.

One more method

Fat is extracted from dried mango kernels by hydraulic pressure or by solvent extraction. In solvent extraction, hexane, a liquid hydrocarbon, is used as the extraction medium. The collected mango stones are washed with well-water soon after collection. After washing, the seeds are sun dried to reduce the moisture content to 12-15%. The dried seed stone is roasted in a drum roaster and the hull is removed mechanically, or manually by beating with wooden clubs. The separated kernels are crushed into small pieces in a hammer mill.

The mango kernel pieces are conveyed to a pellet making machine and pellets are formed. The pellets are cooled to room temperature in a cooler and are conveyed to the solvent extraction plant. Some processors produce flakes by crushing the seeds in a flaking roller mill

The oil is semi-solid at room temperatures, but melts on contact with warm skin, making it appealing for baby creams, suncare balms, hair products, and other moisturizing products. The oil is a soft yellow color with a melting point of 32–42 °C (90–108 °F) courtesy – Wikipedia

Composition:

It contains (on a dry weight average) 6.0% protein, 11% fat, 77% carbohydrate, 2.0% crude fiber and 2.0% ash (Garg et al. 2010). It is a good source of polyphenols, phytosterols as campesterol, β-sitosterol and tocopherols. Total lipids (11.6% of dry kernel) consisted of 96.1% neutral and 3.9% polar lipids, which comprised 2.9% glycolipids and 1.0% phospholipids (Hemavathy et al, 1988).

Rukmini and Vijayaraghan (1984) reported that mango seed kernel fat is promising and a safe source of edible oil. It is so nutritious and non-toxic that it could be substituted for any solid fat without adverse effects. Abdalla et al. (2006) reported that the Nigerian mango kernel has a good source of high quality fat. Studies have indicated a wide variation in the fatty acid composition of oil depending on stage of maturity.

Agaru-Agarwood Oil:

सरलदेवदारुशिंशपागुरुगण्डीरसारस्नेहास्तिक्तकटकषायाशोधनाःकृषिकफकुष्ठानिलहराश्च।।१२३।।

Oils of (pith of) sarala, devadāru, Šimšipā, aguru and gandīra are bitter, pungent and astringent, cleanses bad ulcers, cure diseases caused by worm, kapha and vāta and leprosy (other skin diseases).

Agarwood Oil Extraction:

The most important aspect when extracting the essential oil is to ensure that the fungus inoculated in the tree is at least 8-12 years old in order to obtain the oil. The extraction process is carried out through water or steam distillation. At the first stage of the steam distillation process, the Agarwood is immersed in water for one-three months. Then, the soaked wood is placed in huge boilers where the water evaporates along with the resin and is collected in a condenser. The steam extraction method is more popular in the East – Asian countries.

Water Distillation Process:

Water distillation is the process for obtaining essential oils. In this method, Agarwood chips are fully submerged in water, producing a wood ‘soup’, followed by a boiling process in huge boilers. The steam containing the aromatic plant molecules is captured and condensed, and the oil floats to the top of the distilled water component. When the condensed material cools down, the oil and hydrosol are separated and the essential oil is obtained.

This method protects the oil extracted to a certain degree, since the surrounding water acts as a barrier to prevent it from overheating. Water distillation can be performed at a reduced pressure (a vacuum) to lower the temperature to less than 100°C, which is useful in protecting plant material as well as the essential oil.

Though water distillation is the most common method for extracting and isolating the oils for perfumery, the high temperatures can also destroy the most delicate fragrance molecules, so water distillation tends to be the more preferred method. However, it is a time consuming process and needs large amounts of plant material.

Steam Distillation Process:

Steam distillation is considered the best method for the extraction and isolation of essential oils. The plant material is placed in a boiler unit and steam is passed through it. The heat opens the pores of the plant that contains the aromatic molecules or oils. Once open, the plant releases these aromatic molecules and, in this state, the fragrant molecules are able to rise along with the steam. The vapors carrying these molecules travel within a closed system towards the cooling device.

Cold water is used to cool the vapor. As the vapor cools, it condenses and is transformed into a liquid state. Afterwards, the liquid is collected in a container and as with any type of oil/water mixture, it separates. The oils float towards the top while the water settles below.

The oil is highly condensed and used in aromatherapy. These two processes determine the amount, quality and aroma of oil produced. Approximately 8, 000-10, 000 kg of Agarwood is needed to produce one litre of oil. Pure Agarwood oil has a light yellow to brownish liquid colour appearance, a sweet aromatic scent, a pH value of 6.8 – 13.2 and is soluble in alcohol. The main contents are sesquiterpenes, phenyl ethyl chromones and others like selinene, eudesmene. The quality of the oil can be tested by using a Gas Chromatography-Mass Spectrometry (GC-MS).

Benefits of Agarwood oil:

Agarwood oil has warming, balancing, purifying, and transcendent qualities and therefore it blends well with other essential oils, particularly with jasmine, rose, carnation, geranium, and sandalwood. European countries use it as a perfume (e.g. Yves Saint Laurent, ErmenegildoZegnaOud Perfume) and beauty ingredients (soap, shampoo). In some Middle-Eastern countries it is sprinkled on wedding invitations. It is also used in Buddhist and Hindu cultural occasions.

Agarwood oil is useful in nervous disorders, digestive, bronchial complaints, smallpox, rheumatism, illness during and after childbirth, spasms in the digestive and respiratory systems, fevers, abdominal pain, asthma, cancer, colic, diarrhea, nausea, regurgitation, weakness in the elderly, shortness of breath, chills, general pains and cirrhosis of the liver.

Besides its curative effects, aromatherapy is another facet as it has the ability to invoke a deep sense of relaxation making it extremely useful in any aromatherapy session. It can be applied directly to your skin and is also non-sticky. Furthermore, it also has therapeutic impact and is highly psychoactive as it enhances mental clarity, opens the third eye and all of the upper cakras while calming the entire system (medicine / āyurveda). It is also an ingredient for trāditional medicine, especially in Japan and China.

Anya taila- other kinds of oil:

विपाकेकटुकंतैलंकौसुम्भंसर्वदोषकृत्।। रक्तपित्तकरंतीक्ष्णं च क्षुष्यंविदाहिच। 

Kusumba oil is pungent after digestion, causes aggravation of all the dosās and bleeding disease, is penetrating, not good for eyes and produces heartburn.

तिलतैलं वरं तेषु कौसुम्भम वरं परम्।  – A.S.Su.6^th ch

पित्तश्लेप्मप्रशमनं श्रीपर्णीकिंशुकोद्भवम्॥ 

Oil from śrīparṇīi and kiṃśuka mitigates pitta and kapha

किराततिक्तकातिमुक्तकविभीतकनालिकेरकोलाक्षोडजीवन्तीप्रियालकर्बुदारसूर्यवल्लीत्रपुसबारुककर्कारुकूष्माण्डप्रभृतीनांतैलानिमधुराणिमधुरविपाकानिवातपित्तप्रशमनानिशीतवीर्याण्यभिष्यन्दीनिसृष्टमूत्राण्यग्निसादनानिचेति।।१२०।।

Oils of kirāta tikta, atimuktaka, vibhītaki, nālikerā, kola, akṣoṭa, jīvantī, priya, karbudāra, sūryavallī, trapusa, ervāruka, karkāru, kūşmānda and such others, are sweet in taste and after digestion; mitigate vāta and pitta, cold in potency, produce more moisture inside the tissues, helps elimination of urine and diminish the digestive fire.

सरलदेवदारुशिंशपागुरुगण्डीरसारस्नेहास्तिक्तकटकषायाशोधनाःकृषिकफकुष्ठानिलहराश्च।।

Oils of (pith of) sarala, devadāru, śiṃśapā , aguru and gandīra are bitter, pungent and astringent, cleanses bad ulcers, cure diseases caused by worm, kapha and vāta and leprosy (other skin diseases).

तुम्बीकोशाम्रदन्तीद्रवन्तीश्यामासप्तलानीलिकाकम्पिल्लकशह्खिसनेहास्तिक्कटकषायाअ

भागदोषहराःकृमिकफकुष्ठानिलहरादुष्टत्रणशोधनाश्च।।

Oils of tumbī, kośāmra, dañtī, dravañtī, śyāmā, saptalā, nīlikā, kampillala and sañkhini are bitter, pungent and astringent, eliminate dosās from below (produce purgation) cures diseases caused by worms (intestinal) kapha, leprosy and vāta and cleanses bad ulcers.

तिक्तातैलंसर्वदोषप्रशमनमीषत्तिक्तमग्रिदीपनंलेखनंमेघ्यंपथ्यं च।

Oil of yavatiktā mitigates all the doşās, is slightly bitter, kindles digestion scarification, improves intelligence and is good for health.

एकैषिकातैलंमधुरमतिशीतंपित्तहरमनिलप्रकोपणंश्लेष्माभिवर्धनं च।

Oil of ekaisikā is sweet, very cold in potency, mitigates pitta, aggravates vāta and increases kapha.

फलोद्भवानितैलानियान्युक्तानीहकानिचित्।।

गुणान्कर्मचविज्ञायफलानीवविनिर्दिशेत्।।

Properties and actions of oils of some fruits have been described here far; those which are not mentioned should be understood as like those fruits.

सर्वेभ्यस्त्विहतैलेभ्यस्तिलतेलंविशिष्यते।।

निष्पत्तेस्तएणत्वापाचलत्वमितरेष्यपि।।

Among all kinds of oils described here, tila taila is special, since it is called by its source (tila) and possesses qualities like it. Even so, the oil of others (are also called taila generally).

General precautions while preparing the oils.

Post-Harvest Technology of oil seeds:

Post-harvest technology plays a key role in minimizing losses during handling, processing and preservation of oilseeds and their products. By adopting proper post-harvest technology, the input cost in processing of oilseeds is reduced and oil yield is increased.

Besides, several value added products can also be produced even at rural level by introduction of appropriate post-harvest technology and thus the farmers can be motivated to grow more oilseeds.

The various post – harvest operations of oilseeds are described below.

Handling, Drying and Storage:

Proper handling and storage of oilseeds is important for their processing into quality products since oilseeds are prone to auto – catalytic deteriorative processes, enzyme action, microbial spoilage, etc.

Immature seeds, harvested before their enzymes have become dormant, deteriorate more rapidly than normal seeds during storage. The moisture content of oilseeds at the time of harvest is usually high and uncongenial for their safe storage.

Consequently, all the oilseeds need to be dried prior to their storage. Sun drying is the trāditional method used, however its limitations cannot be ruled out. Mechanical drying of oilseeds at 105-110°C is preferable to minimize the quantitative and qualitative losses. The dried seeds also require cleaning to remove sand, dirt, dust, leaves, sterns, weed seeds, stones, metal pieces and other extraneous matter before storing.

Grading

Grading of oilseeds is required to establish their general quality based on soundness, moisture content and freedom from impurities and also to evaluate their oil milling quality based on yield and quality of oil. The grade specifications of different oilseeds are based on

(i) quantity of non—prime seeds including dāmaged, insect-infested seeds, slightly dāmaged seeds, shrivelled and immature seeds,

(ii) type and quantity of impurities or foreign matter, (iii) moisture content of seeds, (iv) oil content, and (v) colour, acid value, iodine value and other indices of quality of extracted oil.

Pre-treatments

There are three methods in vogue to accomplish oil extraction. Each of them is based on a different principle. The three methods are (I) emulsion method (ii) pressure method and (iii) solvent extraction method. Irrespective of the method used, certain Oilseeds Processing Technology treatments of raw seeds are essential, if the highest possible recovery of quality oil at an economical rate is to be obtained, following pretreatments improve oil yields and their quality.

Cleaning

Cleaning Normally, the oilseeds are mixed with a variety of foreign materials viz, sand, stones, stalks, weed seeds, foliage, etc., during harvesting, handling and transportation.

It is ideal to clean the seed before putting it into the store. Stone, iron and wood pieces mixed with seeds can disrupt mechanical equipment during processing. Foreign matters may lower protein content and increase fibre content of meal residue after extraction of the oil. Moreover, foreign matters mixed with oilseeds may be having high moisture content which may initiate overheating in storage.

The local hot spots in the oilseed dāmage the quality and constitute a fire hazard if not properly detected and corrected by aeration or rotation. Also, cleaning before storage of oils does not require further cleaning for processing and saves double handling of seeds.

In short, proper cleaning of oilseeds can increase the crushing capacity of oil expelling units, reduce in-plant maintenance and improve the quality of oil and cake. 3.3.2 Dehulling (decortication) The hulls of oilseeds are fibrous and have low oil content. Its proportion varies from oilseed to oilseed as shown in Table 3.1. Dehulling of oilseeds extraction is advantageous as the hulls reduce the total oil yields and the capacity of extraction equipment.

Size reduction and flaking The extraction of oil from oilseeds, either by mechanical expression or by means of solvents, is facilitated by reduction of the seed in small particles by grinding or rolling. Although a large proportion of oil bearing cells are disrupted, many oil cells remain intact even after the most careful size reduction and the walls of these cells are made permeable to the oil only by the action of heat and moisture in the subsequent cooking operation. However, the cell walls are more reādily acted upon by heat and moisture if the seed particles are small. Hence the size reduction of oilseeds is important for efficient recovery of oils.

Hammer mills/attrition mills are used for the preliminary reduction of size of large oilseeds while milling rolls are used for final reduction. The flake particle size of 0.13 – 0.25 mm obtained by rolling is more satisfactory for hydraulic pressing of groundnut, cotton and linseed than irregular shape obtained by grinding. In the preparation of oilseed for expression in expellers or screw presses, the production of thin particles or flakes is not essential as heat is generated and seed particles are broken by shearing stress developed in the barrel of the expeller during oil expression.

Small oilseeds like sesamum, rapeseed/mustard arid linseed as well as medium size oilseeds such as cotton seeds are usually rolled before expeller processing in large scale commercial plants. Soybeans. However are usually cracked by corrugated cracking rolls into particles averaging 10-16 merh in size and are then expressed without rolling or further reduction. Groundnuts are expelled after or before rolling.

Flaking is essential for preparing all seeds for continuous solvent extraction since no other form of oilseed will facilitate oil extraction by disruptive effect of rolling as well as by reducing the distances so that solvent and oil must diffuse in and out of the seed during the reduction process.

Since thin (0.20—0.25 mm) and coherent flakes of oilseeds like soybean or hydraulic(expeller pressed oilseed cakes are desired for solvent extraction, the flaking operation of the cracked seeds or coarse grits of pressed cakes is carried out by flaking rolls in a single passage.

Heat treatment

Almost all the oilseeds yield oil more reādily if cooked adequately prior to their mechanical expression and/or solvent extra – Ction. The cooking process coagulates the proteins present in the seed causing coalescence of oil droplets and making th3 seed permeable to the flow of oil. The process also decreases the affinity of oil for the solid surfaces of seed because of which the best possible yields of oil are obtained on expression/extraction of cooked seed. The cooking process also helps in imparting proper plasticity to seed mass. It insolibizes the phosphatides and related substances to reduce refining losses of oil. The cooking process destroys the molds and bacteria to improve the micro-biological as well as quality of oil cake.

Table Showing Qualities, Usage Of Different Oils

Vasā & majjā

Properties, Qualities and indication of muscle fat

ग्राम्यानपौदकानांचवसामेदोमज्जानोगुरूष्णमधुरावातघ्नाःजाङ्गलेफक्रव्यादादीनांलघुशीतकषाया

क्तपित्तघ्नाः, प्रतुदविष्किराणांश्लेष्मध्नाः।ततलवसामेदोमज्जानोयथोत्तरंगुरुविपाकावातहराश्च।।

                                                                                                                                          -Su.Chi. १३१

Vasā (muscle fat), medas (fat) and majjā (bone marrow) of animals and birds living in houses, in marshy regions and in water- are heavy, (hard digestion), hot in potency, sweet and mitigate vāta; that of animals of desert regions, single hooved and carnivorous etc. are light (easily digestible, old in potency, astringent, mitigate rakta and pitta; that of pratuda and viṣkira kind of birds, mitigate kapha, ghrta (ghee), taila (oil) vasā (muscle fat) medas (fat) and majjā (bone marrow) are guruvipāka (sweet after digestion) in successive order and mitigate vāta also.

वसागुणविशेषः Properties, QualIties and indication of muscle fat.

शुद्धमांसस्नेहवसा |  – सु.चि. ३४/४

वसामांसस्नेहः -च.पा

वसामज्जाचवतघ्नौबलपित्तकफप्रदः|

मांसानुगुनस्वरूपव्चविध्यान्मेदोपिताविव ||

बैलुकिसौकारीपाकहंसजाकुकुडोध्भव |

वसास्रेष्टास्ववर्गेषुकुम्भीरहिशोध्भाव |

काकद्गुवसातद्वत्कारण्ड्दोथाचनिन्दिता ||

शाखादमेदसाम्छागंहास्तिनंचवरावरे | – अ.स.सू.६/106

वसा मज्जा च वातघ्ननॊ वातपित्तकफप्रदौ |

मांसानुग स्वरूपो च विद्यान् मेदो अपि ताविव ||

Vasā (muscle-fat) and majjā (bone-marrow) and fat mitigate vāta, cause increase of strength, pitta and kapha and similar properties with the meat of animals from which they are obtained.

Vasā and majjā both mitigate vāta, increase pitta and kapha. Improves strength. They are similar in properties with the muscle from which they are taken out even body fat has the similar in properties.

The muscle fat derived from bailuki (type of fish), śokāri (pig), pākahaṃsa (swan), and of the kukkuṭa (cock), are the best in those groups.but that of kumbhīra (crocodile), māhiṣa (buffalo), kākamadgu (black water hen) and kāraṇḍa (water duck) are bad in their groups.

Out of animals which feed on plants the body fat of goats is the best and that of elephants is worst.

मधुरो बृंहणो वृष्यो बल्यो मज्जा तथा वसा |

यथासत्वं तु शैत्योष्णे वसामज्जनो विनिर्देशेत् ||   च.सू .२७/२९५

Muscle fat and marrow are sweet in taste, nourishing, aphrodisiac and strength promoting. their potencies, viz-hot and coldness are to be determined according to the nature of the animal from which they are collected.

यथासत्वमितियः प्राणिआनूपादिरुष्णतस्योष्ण: यस्तुप्राणीजाङ्गलादि: शीतस्यशीतइत्यर्थ: सामन्यतस्तुवसामज्जोअनुष्णशीतत्वंयथाभवतितथास्नेहाध्ययेएवप्रोक्तं. Cakrapāni

If an animal inhabits marshy land, its muscle fat and marrow will be hot in potency. on the other hand, the muscle fat and marrow of an animal inhibiting arid land are cold in potency.

वसापानयोग्यनराः

व्यायामकर्षिताःशुष्करेतोरक्तमहारुजः

महाग्निमरुतप्रणावसायोग्याःनराःस्मृताः – Bp.uk.25

विद्धभग्नहतभ्रष्टयोनिकर्णशिरोरुजि।

पौरुषोपचयेस्नेहेग्यायामेचेष्यतेवसा॥

बलशुक्ररसश्लेष्ममेदोमज्जविवर्धनः।च.सू.  – १३/१६-१७

व्यायामकर्षिताःशुष्करेतोरक्तामहारुजः।

महाग्निमारुतप्रजावसायोग्यानराःस्मृताः॥  – सु.सू.उ.-१/१४

वातातपाध्वभारस्तरीव्यायामक्षीणधातुषु।

रूक्षक्लेशक्षमात्यग्निवातावृतपथेषुच॥

शेषौवसातुसन्ध्यस्थिमर्मकोष्ठरुजासु च।     – अ.स२५/१३

ग्राम्यानुपौदकानांचवसामेदामज्जानःगुरुष्णमधुरावातघ्नजांगलैकशकक्रव्यादादीनांलघु

शीतकषायारक्तपित्तघ्नाप्रतुरविष्कीराणंश्लेष्मघ्ना।    – सु.सू.४५/१३

वातातपसहायेचरूक्षाभाराध्वकर्शिताः।

संशुष्करेतोरुधिराविष्पीतकफमेदसः॥

अस्थिसन्धिसिरास्नायुमर्मकोष्ठमहारुजः।

बलवान्मारुतोयेषांखानिचावृत्यतिष्टति॥

महाच्चाग्निबलंयेषांवसासात्म्याश्च ये नराः।

तेषांस्नेहयितव्यानांवसापानंविधीयते॥       – च.सू१३/४७-४९

वसातुसन्ध्यस्थिमर्मकोष्ठरुजासुच।

तथादग्धाहतभ्रष्टयोनिकर्णशिरोरुजि॥         – अ.हृ. सू१६/११

वसा मज्जा च वातघ्नणोव् बलपित्त कफप्रदव्

मांसानुग स्वरुपौ च विध्यान् मेधौ अपि अतीव

Vasā is good for those whose tissues have become weak by excessive exposure to breeze, sun, excessive walk, weight lifting, intercourse and exercise who are having dryness all over the body, who try to withstand strain, who have very powerful digestion and in whom the vāta mārgas are obstructed muscle fat is best even for those suffering from disease of the various joints, bones, vital organs, alimentary tract, who have burns, who have been suffering with wounds, who suffers from prolapse of the uterus,  diseases of ear and head .

Muscle fat

Evidence is mounting that in fact, processed meals, junk food, hydrogenated fats and added sugars are likely the real culprits behind the epidemics of obesity, heart disease and cancer, and that switching from natural fats to margarines and industrial oils most likely exacerbated the problem.

1.They are a blend of saturated, monounsaturated and polyunsaturated fats, all essential for              good health.

2.They are also packed with fat soluble vitamins A, D, E and K in forms that are highly bioavailable and therefore easily absorbed and utilized by the human body

It’s a mix of subcutaneous fat, fat from around the muscles, and from inside the body cavity. It’s typically harder and whiter than pure suet.

Fat in beef meat muscle is called intramuscular fat and appears as a pattern of wavy lines, commonly known as marbling.

The difference between hard muscle fat and kidney fat may not be all that apparent up front. They both can be quite stiff and look much alike. The real difference can be seen during and following the rendering process.

Muscle contains 60% to 70% moisture, 10% to 20% protein, 2% to 22% fat, and 1% ash, depending on type and species.

Intermuscular ādipose tissue (IMAT), an ectopic fat depot found beneath the fascia, within the musclesand between the muscle fibers (also termed intramuscular fat).IMAT has been referred to in the literature by a variety of names and definitions including myostasis, intermuscular fat, intramuscular fat, and low-density lean tissue.

Intermuscular fat is typically the broadest definition of fatty infiltration in the muscle referring to storage of lipids in ādipocytes underneath the deep fascia of muscle. This includes the visible storage of lipids in ādipocytes located between the muscle fibers (also termed intramuscular fat) and between muscle groups (literally intermuscular).

The deposition of intramuscular fat is apparently regulated by different factors when compared with those regulating fat depositions in fatty tissues, such as subcutaneous, metabolic differences existing between them.

Intramuscular ādipocytes have higher activity of the enzyme’s hexokinase and phosphofructokinase. The subcutaneous ādipose tissue exhibits higher levels of lipogenic enzymes such as NADP-malate dehydrogenase, phosphogluconate-6-dehydrogenase, and glucose-6-phosphate dehydrogenase, showing unique roles in lipid metabolism the fat content and their FA composition are relevant to the quality, especially for issues related to human health.

In general, the meat fat of the ruminant has a higher concentration of SFA and lower polyunsaturated: compared to the non-ruminant meat.

Note- This is the main reason why varaha vasā is mentioned as the best one. Pig is a non-ruminant animal. Usually the amount of saturated fats is less in non-ruminant animal fat.

Saponification values

Fat source    Human  Lard Mutton  Beef

Constituent fatty acids ..         95.24 95.00 96.54  96.00

Glycerin………………….   10.00 8.40  8.00   8.60

Barium salts……………..  trace  trace  0.30   trace

Different animal fats

Suet

Suet is specifically the soft fat from around the kidneys. This fat is special as it is extra high in vitamins and essential fatty acids, hence its softer texture and deep yellow colour. It is prized for its nutritional value and baking properties.

Suet, as opposed to muscle fat, contains a higher level of a triglyceride known as glyceryl tristearate, otherwise known as stearin. The result is that suet has a higher melting point and congealing point than regular fat.

Tallow

Tallow is a form of animal fats obtained from the rendered animal bones and soft tissues. The major composition of tallow consists mainly of triglycerides which are made of fatty acids such as oleic, palmitic, and stearic acids. The composition of the fatty acid depends on the type of raw material used. The beef tallow contains 45.38% of unsaturated fatty acids, and 52.59% of total saturated fatty acids. The stearic acid (C18:0) content in beef tallow is about 16.40%. Tallow also contains 0.14~4% cholesterol (Ryan and Gray, 1984; Sabir et al., 2003).

Tallow” is a general term that means rendered fat. Tallow can be made from suet, or muscle fat, or a combination of both. The texture of tallow varies broadly, however, depending on the raw form of fat from which it is made.

Lard

Lard is Pork Fatand it’s amix of subcutaneous fat, fat from around the muscles. Lard is rendered pork fat; the term is usually used to refer to rendered pork fat suitable for cooking. Leaf lard specifically comes from the visceral, or soft, fat from around the kidneys and loin of the pig. As such, it has a very soft, super spreadable consistency at room temperature. Leaf lard is considered the highest grade of lard.

The lard sold in blocks in most stores, by contrast, is rendered from fat from all over the pig and is treated in a variety of ways, including hydrogenation, to make the lard shelf-stable, deodorized, and keep it solid at room temperature.

What is the difference between lard and tallow?

The basic difference is what animal these fats come from. Lard is Pork Fat. Tallow is Beef Fat. (Tallow may also include lamb or other ruminant fat, and even if that’s true, the following would still be generally true.)

Rendered pork lard will be liquid at room temperature, but sheep and lamb tallow, as with beef, will be firmer, like coconut oil.

A Rendered Chicken Fat is called Schmaltz.

Lard, Tallow, and Schmaltz are all rendered fats.

What does “rendered” mean?

Every healthy mammal’s body contains fat in two areas: under the skin, and around the kidneys. The raw fat from a cow or pig or chicken must be removed from its surrounding connective tissue before it can be useful as a cooking oil. That’s a very simple process. All you have to do is warm the connective tissue up gently, and out melts the liquid fat.

What is the functional difference between Lard and Tallow?

Lard can come from two different places on the pig. Pigs are fat factories, after all! Depending on how the pigs are raised and what breed they are, much of the fat can be found under the skin, and would be called Back Fat. Back fat produces a lard that is much lower in saturated fat. The other area pigs store fat is around the kidneys (like all mammals), and kidney fat tends to be higher in saturated fat, and therefore will be stiffer and harder at a given temperature. Either one from a pig tends to be much more unsaturated than Tallow, meaning it is softer and more pliable.

Texture

In its solid state, tallow is similar in texture to cold butter. It is crumbly and hard when cool and therefore will not make a great choice for pastries, since it is not very pliable. Because tallow is highly saturated, it solidifies easily at room temperature and can leave a filmy feeling in your mouth after eating if your food has cooled down too much.

Lard, however, tends to stay liquid after being melted, and is a great choice for sautéing vegetables or browning meat. It is quite soft at room temperature and is very much like Crisco in possible uses.

Nutrition

Lard is the best natural source of vitamin D on earth, only second to cod liver oil.

Tallow’s benefits include Higher Vitamin E, Conjugated Linoleic Acid (CLA), and Omega-3 fatty acids. And tallow, of course, being pure fat, is chock-full of all of them.

The CLA content of milk from grass-fed cows is as much as five times higher than when cows are fed 50% silage and 50% grain.

Although we’re talking today about tallow and not milk, it’s likely that the CLA content of tallow is higher when derived from grass-fed beef fat.

Conjugated linoleic acid (CLA) – Studies suggest that CLA increase fat metabolism, help regulate the immune system, and promote heart health

Chill the suet in the fridge to make it easier to work with, then cut it into small chunks

Rendering your own leaf lard is easy if you can find the fat. There are two main ways to do it.

1. Wet Method: Put the visceral pork fat in a pot with some water and bring to a boil, reduce to a simmer and cook until the fat has melted into the water. Let cool and skim off the lard.
2. Dry Method: Put the fat in a pot or pan on the stove over medium heat or in an oven set at 350 degrees, and cook until the fat has melted (any bits of skin or meat will turn brown and crispy).

Wet-rendered lard will have a more neutral flavor, while dry-rendered lard will have a brownish tinge and have a slightly cooked flavor. In either case, know that rendering lard is an odiferous affair.

 Transfer the lard to a container with a sealable lid and store, chilled, for up to a month.

The tallow is thus oxidized and the oxidation increases with increasing oxidation time (Zeb and Ali, 2008). The oxidized tallow thus enters the food matrix and produce toxic effects (Yang et al. 1998; Kāmal-Eldin et al.2003). Due to the absence of relevant literature and scientific knowledge, these tallow fried foods are becoming one of the most serious health risk factors. This study shows the effects of thermally oxidized tallow on the serum lipids and antioxidant activity of the lipids in different tissues and will serve the prime source of knowledge in this regard.

Tallow was thermally oxidized for 9 to 45 h. It was found that thermal oxidation enhances the formation of hydroperoxides in tallow and decreases the level of rādical scavenging activity. The feeding of oxidized tallow significantly changes in the lipids profile.

मज्जागुणं एवं विशेषः

Properties, Qualities and indication of Bone marrow

अस्थ्नःशुद्धस्नेहभागःअस्थ्याश्रयामज्जा  – सु.चि३४/४

दीप्ताग्नयःक्लेशसहाघस्मराःस्नेहसेविनः।

वातार्तःक्रूरकोष्ठश्चस्नेह्यामज्जानमाप्नुयुः॥  –च.सू.13/5

मज्जापानयोग्याजनाः

क्रूराशयःक्लेशसहावातार्तदीप्तवहन्नयः

मज्जानंचपिबेयुस्तेसर्पिर्वासर्वतोहितं   – Bp.uk 26

क्रूराशयाःक्लेशसहावातार्तदीप्तवह्नयः।

मज्जानांचपिबेयुस्तेसर्पिर्वासर्वतोहितम्॥   सु. सू.1/15

मज्जा-बलशुक्रश्लेष्ममेदोमज्जाविवर्धनः।

मज्जाविशेषतोअस्थ्नांचबलकृत्स्नेहानांहितः ॥  च.सू 13/17

दीप्ताग्नयःक्लेशसहाःघस्मरास्नेहसेविनःवातार्तक्रूरकोष्ठाश्चमज्जानां। – अ.स.सू.25

The bone marrow is prescribed for those who have strong digestive power, those who can withstand stress and strain, those who are accustomed to eating too much of food, those accustomed to the intake of unctuous substances. Those afflicted with vāta and those with hard bowel. चरक ads, It is good for शुक्र.

Majjā is the heaviest substance of all snehanadravya’s hence the quantIty should be very specific and careful administration is essential. That is the reason why It is indicated in krūra koṣṭha, dīpta agni, ghasmara etc.

बलशुक्ररसश्लेष्ममेदोमज्जविवर्धनः।

मज्जाविशेषतोऽस्थ्नांचबलकृत्स्नेहने हितः॥  – च.सू १३/१७

वातातपाध्वभारस्त्रीव्यायामक्षीणधातुषु।

रूक्षक्लेशमात्यग्निवातावृतपथेषु च।  – अ.हृ.सू ३४/१०

Bone marrow is a type of spongy tissue in the center of bones. It’s most concentrated in the spine, hip, and thigh bones.

It contains stem cells that develop into red blood cells, white blood cells, or platelets, which are involved in oxygen transportation, immune function, and blood clotting.

The bone marrow of animals like cows, lambs, caribou, and moose is commonly consumed in many types of cuisine.

It has a rich, slightly sweet flavor with a smooth texture and is often served alongside toast or used as a base for soup.

Bone marrow can also be used to make bone broth or spread over bread, roasted vegetables, or meat dishes.

Bone marrow contains a good amount of calories and fat, as well as small amounts of nutrients like protein and vitamin B12.

For example, one tablespoon (14 grams) of raw bone marrow provides.

• Calories : 110
• Total fat : 12 grams
• Protein           : 1 gram
• Vitamin B12 : 7% of the Reference Daily Intake (RDI)
• Riboflavin : 6% of the RDI
• Iron             : 4% of the RDI
• Vitamin E : 2% of the RDI
• Phosphorus : 1% of the RDI
• Thiamine : 1% of the RDI
• Vitamin A : 1% of the RDI

Bone marrow provides a small amount of the B vitamins pantothenic acid, thiamine, and biotin, which are needed for important bodily processes, including energy production.

It’s also rich in collagen, the most abundant protein in your body. Supplementing your diet with collagen is thought to promote skin health and reduce joint pain.

Moreover, bone marrow produced from cows, goats, sheep, and moose contains conjugated linoleic acid (CLA), a type of fat that could decrease inflammation and enhance immune function.

Though more research is needed, bone marrow is also thought to provide several other key compounds, including glycine, glucosamine, and chondroitin.

 Inside the cavity of the bones is bone marrow, which is an excellent source of raw fat, collagen, & several vitamins and minerals. The marrow is the fat that will separate to the top when you let the broth cool in the fridge. Bone marrow is particularly high in vitamin E, containing 4.7x the amount of vitamin E in muscle meat, & is comparable to 1 cup of whole milk in calcium.

Further, bone marrow contains adiponectin and is a rich source of conjugated linoleic acid (CLA). Adiponectin is a hormone that supports insulin sensitivity, breaks down fat & decreases the risk of cardiovascular disease, diabetes & obesity associated with cancer. Thus, the marrow adipose tissue serves as an endocrine organ that can influence metabolism, meaning the marrow acts as a chemical messenger that can regulate distant target organs. CLA is a type of fat that decreases inflammation & further enhances immune function.

Red bone marrow, in particular, functions as the manufacturing site for new red blood and immune cells and many believe that these critical immune support factors are extracted from bone marrow when cooked, such as in the process of making bone broth.

Minerals

In addition, numerous minerals are extracted from the bones when making both. Once again, the source and corresponding quality of the bones matters. High quality bones from strong, healthy animals will likely output a higher amount of minerals, including

• Calcium
• Copper
• Iron
• Magnesium
• Manganese
• Phosphorus
• Sodium
• Potassium
• Zinc

Health benefits of bone marrow

Though no studies directly evaluate the effects of consuming bone marrow, plenty of research on the health benefits of its components is available.

In particular, collagen, glycine, glucosamine, and conjugated linoleic acid have been studied extensively for their potential effects on health.

Supports joint function

Several compounds in bone marrow are thought to optimize joint health.

For example, glucosamine is a compound found in cartilage that’s often used as a natural remedy for osteoarthritis due to its ability to reduce inflammation and relieve joint pain.

Collagen can support the production of joint cartilage to help maintain joint function as well.

In one 6-month study in 147 athletes, supplementing with 10 grams of collagen per day significantly decreased activity-related joint pain.

Decreases inflammation

Although short-term inflammation is a crucial part of your body’s defence system, chronic inflammation is thought to contribute to conditions like heart disease, diabetes, and cancer.

Glycine, a type of protein found in bone marrow, has shown powerful anti-inflammatory properties in multiple test-tube studies and may help reduce inflammation in your body

Conjugated linoleic acid (CLA), another compound in bone marrow, has been found to reduce several markers of inflammation in the blood as well.

According to a 2-week study in 23 men, taking 5.6 grams of CLA per day effectively decreased levels of specific proteins involved in inflammation, including tumour necrosis factor alpha and C-reactive protein.

Bone marrow also contains adiponectin, a type of protein hormone that has been shown to play a central role in regulating inflammation and immune function.

Promotes skin health

Collagen is a type of protein found throughout your body that plays an integral role in skin health.

One 8-week study in 69 women found that supplementing with 2.5–5 grams of collagen helped improve skin elasticity and hydration.

Similarly, a study in mice observed that treatment with collagen for 8 weeks increased collagen content and antioxidant activity in the skin, which could help protect against skin damage and aging.

Note that all of the studies above were performed using supplements containing concentrated amounts of individual compounds found in bone marrow.

More research is needed to determine whether consuming bone marrow itself may provide similar health benefits.

Bone marrow can be purchased from farmers markets, butcher shops, and health food stores.

Some of the most popular sources of bone marrow include:

• shank marrow bones
• knuckle marrow bones
• neck marrow bones
• oxtail

To prepare bone marrow, place marrow bones in a 450℉ (232℃) oven and roast for about 15 minutes. Bone marrow can be scooped out after cooking.

How to extract vasā & majjā.

 Vasā is obtained from meat covering. Muscle contains 60% to 70% moisture, 10% to 20% protein, 2% to 22% fat, and 1% ash, depending on type and species. Fat in beef meat muscle is called intramuscular fat and appears as a pattern of wavy lines, commonly known as marbling.

– The fat layer and वपावहं (Omentum) is scraped from the meat and then heated. In a mild fire, to melt It or It can be melted by keeping the container of the vasā in the hot water.

Majjā can be extracted after chopping the bone into fine particles and then cooked in the water then fried with the help of the frying pan. After sometime the majjā separates like a dense ghee. It is wiped out from the pan, filtered, and stored.

Table showing indications of ghṛta, taila, vasā and majjā for easy understanding.

मिलितस्नेहनामानि – यमकं, त्रिवृत् & महास्नेहं

द्वाभ्यां त्रीभिश्चतुर्भिःतै: यमकत्रिवृतोमहान्||      – Bp.uk

द्वाभ्यांत्रिभिश्चतुर्भिस्तैर्यमकत्रिवृतोमहान्॥        – अ.स.सू. 25/7

द्वाभ्यां त्रीभिःचातुर्भिःतैःयमकत्रिवृतोमहान्||        – शा.स.उ.१/4

Combining two, three or all the four sneha dravya are called yamaka sneha, trivṛt sneha and mahā sneha respectively.

यमकस्नेहः – सर्पि+तैलं

सर्पि + वस

सर्पि +  मज्ज

तैल +  वस

तैल + मज्ज

वस + मज्ज

Eg : Sukumāra ghṛtam

त्रिवृत्स्नेहः- सर्पि+तैल+वस

सर्पि + तैल+मज्ज

तैल + वस+मज्ज

सर्पि + वस+मज्ज

Eg : Pañcasnehaṃ

द्वाभ्यां इति तैः द्वाभ्यांत्रिभिः चतुर्भिःयमकत्रिवृतः महानितिसंक्षाभवतितीशेषःद्वयोर्योगेयमकःत्रियाणांयोगेत्रिवृतःचतुर्गुणोयोगेमहानित्यर्तः॥

Aruṇadatta says mixing of any 2 sneha is yamaka and mixing of 3 is trivrt and all four together is called mahāsneha, whereas Hemādri says – mixing taila and ghṛta is called yamaka. He emphasizes that only taila mixed with ghṛta should be called as yamakam. He does not agree with mixing of any 2 sneha dravya is yamakam. He also says mixing taila, ghṛta and vasā is called trivṛt snehaṃ not otherwise.

Parameśvara, the commentator of Bhāvaprakāśa says mixing any 2 sneha dravyas is yamaka, any three is trivṛt and mixing all together (snehas) is called mahān.

Note- In Kerala, there is a special preparation called “KUZHAMBU “

The word ‘KUZHAMBU’ denotes the substance, which is highly viscous in nature. In KUZHAMBU, tila taila, eraṇḍa taila & ghṛta are commonly used. Some vṛddha vaidyas add nimba taila, in the place of eraṇḍa taila. In some places, varāha vasā (or) other vasā’s are used in the place of eraṇḍa taila. Kuzhambu is more viscous, heavy, and slimy in nature. Hence, it is highly useful in vāta rogas, where more rūkṣatva in the body is noticed. Kuzhambu is nothing but trivṛt or yamaka sneha.

महास्नेहं – Combined oily substances

Mahāsneha (महास्नेह) — A combination of all fat together is called mahāsneha

Derivable forms: mahāsneha (महास्नेहः).

Mahāsneha is a Sanskrit compound consisting of the terms mahā and sneha (स्नेह).

सर्पि +तैल +वस+मज्ज combined together is called mahāsneha.

महास्नेहस्य फलम्

स्नेहनाजीवनावर्ण्याबलोपचयवर्धनाः।

स्नेहाह्येतेचविहितावातपित्तकफापहाः॥  च.सू. 1/55

Good for all 3 doṣās.it gives strength, clarity of mind, colour and complexion and it helps the person to live long.

Properties of snehana dravya and their interpretations

स्नेहद्रव्यलक्षणं – Qualities Of Unctuous Substances

गुरु-शीत-सर-स्निग्ध-मन्द-सूक्ष्म-मृदु-द्रवम्।

औषधं स्नेहनं प्रायो विपरीत विरूक्षणम्॥         – अ.हृ.सू-१६/१-२

If the substances possess heaviness, cold, spreading, dull, soft and fluidity, then it is said to be an unctuous substance.

Arunadatta lists the guṇa of virūkṣaṇa by naming the opposite guṇa of snehana. He specifies that the ‘प्रायो’ word is applicable to both by illustrating the examples of sarṣapataila, chāga paya and viṣkira-pratuda- mṛga māmsa being snehana despite possessing laghu guṇa; also, matsya-māhisha māmsa being snehana despite having uṣṇa guṇa. The examples of yava and rājamāṣa are cited for being virūkṣaṇa despite possessing guru, śīta, sara guṇa. Sreedāsapāṇidita in his hridābodhika commentary specifies the exception of śaśa-māmsa being rūkṣaṇa despite its manda-mṛdu -śītaguṇa, vāta being rūkṣaṇa despite its sūkṣmaguṇa and kanjika being rūkṣaṇa despite its dravaguṇa. Likewise, taila being snehana despite its tīkṣṇa -uṣṇaguṇa is also mentioned.

द्रवं सूक्ष्मं सरं स्निग्धं पिच्छिलं गुरु शीतलम्।

प्रायो मन्दं मृदु च यद् द्रव्यं तत्स्नेहनं मतम्॥           – च.सू.२२/१५

The properties of sneha dravyas are liquid, subtle, fluid, unctuous, slimy, heavy, cold, sluggish and soft.

Caraka added picchila guṇa to it.

गुरु शीत सर स्निग्ध मन्द सूक्ष्म मृदु द्रवं।

Aruṇadatta explains that though the above said qualities are must for sneha dravyas, there are exceptions.

Sarṣapa taila, though it is uṣṇa, it acts as snehana. Other examples are chāga dugdha, matsya and māhiṣa māṃsa. To emphasise this, the word ‘prāyo’ is used.

Sneha guṇa is also found in 24 guṇas of nyāya vaiśeṣika. To conclude, sneha is the term used for Sneha dravyas and the procedure by which snigdha, mārdava, viṣyanda and kleda is brought about in the body.

Attributes (qualities) of Sneha dravya/ medicine:

The effect of the fatty substances on the body is mainly based on some qualities. They are

• Snigdha guṇa: greasy or oil like character, which helps to decrease vāta doṣā and increase the quality of kapha. Therefore, it promotes softness of the body, colour, complexion, etc.
• Guru guṇa: indicates heavy character; acts as vāta hara, puṣṭikara (nourishing) and as an anabolic agent.
• Śīta Guṇa: gives cooling effects to the body, pacifies thirst, burning sensation etc; helps to constrict and contract the body organs. Therefore, it imparts firmness and stability to the body.
• Mṛdu guṇa: gives softness to body channels/srotas.
• Drava guṇa: liquid nature, spreads quickly and brings a moistening effect.
• Picchila guṇa: causes slimness to the body. Thereby, helps in integrity, firmness of the body parts etc, causing kapha doṣā to increase.
• Sara guṇa: helps the movement of doṣās from the dhātus (cells)
• Sūkṣma guṇa: helps the Sneha dravyas to pass through the minutest pores of the body

Pañca bhautikatwa of sneha guṇas

EFFECTS OF SNEHANA

स्निग्धात् पात्राद्यथातोयम् यत्नेन प्रणुद्यते।

कफादय: प्रणुद्यन्ते स्निग्धाद्देहात्तथौषधै:

As water can be taken out easily from a pitcher which is smeared with unctuous substance, similarly vāta, pitta and kapha can be pulled out easily from the oleated patient’s body.

Snehana and its benefits

स्नेहनाजीवनावर्ण्याबलोपचयवर्धनाः ।

स्नेहाह्येतेविहितावातपित्तकफापहा ॥               – Ch.Su.1/55

Sneha auṣadhī when used properly

• bestow unctuousness
• are enlivening
• promote complexion
• strength
• growth of body tissues
• mitigates the aggravation of three doṣās.

स्नेहोऽऽपांगुणविशेष: – Best qualities of jala mahābhūta are present in Sneha Dravyas.

पृथ्वी अम्बुगुणभूयिष्ठ: स्नेह: –The Sneha dravya’s are predominantly made out of water and earth mahā bhūta.

यस्य क्लेदने शक्ति: स स्निग्ध: – which moisturizes the body is snehana which brings kledatvam to the body

अत्रापि वमनादि प्रवृत्तौ स्नेहस्यैव प्रथमं विधीयमानतया दॊष प्रधानस्य वातस्य प्रधानभेषजत्वाच्च तत्प्रतिपादक एव स्नेहोऽध्यायो अभिधीयते॥ च.सू.१३/२

Among all doṣās, वात is the supreme and important doṣā due to its cala guṇa. In order to counteract the super power वात, Snehana must be advocated properly. Snehana is a tool to counteract वात due to its inherent qualities. Hence, it is dealt first among vamanāḍī karmas.

स्नॆहमग्रे प्रयुञ्जीत ततः स्वेदमनंतरम्। स्नेहस्वेद उपपन्नस्य संशोधनमतेतरम्॥  च.सू.१३/९९

Before doing any pradhāna karma (operative procedure), pūrva karmas are to be employed properly (pre-operative procedure). Pācana, snehana and svedana are said to be the pūrvakarmas. Snehana and swedana helps to detach the doṣās from śākhā and bring them to the koṣṭha. They (snehana and svedana) play a very significant and important role in the pūrva karma of Pañcakarma.

स्नेहस्वेदावनभ्यस्य कुर्यात् संशोधनं तु यः। अ.हृ.सू.१८/५९

Not only as a pūrva karma but considering the roga, rogi, kala, vayah and prakriti, Snehana can be administered as pradhāna karma also. By advocating it as a pradhāna karma, it does dosa śamana, which in turn, leads to the pacification of the disease. Caraka explains Snehana as a separate treatment method in bṛṃhaṇa adhyāya to treat the morbid doṣās.

Importance of snehana

स्नेहसारोऽयंपुरुष: प्राणश्चस्नेहभूयिष्ठा: स्नेहसाध्याश्चभवन्ति॥   – Su.Ch. 31/4

• Snehana helps in softening the doṣās which is the first step in śodhana.
• Snehana has the quality of viṣyandana which makes the लीन and अनुत्क्लिष्ठदोष to उत्क्लेश अवस्था for eliminating them.
• Ācārya suśruta glorifies the importance of Sneha as “Human body is composed of Sneha. Prāṇa is also dependent on sneha. Hence, prāṇa can be protected by snehana”.
• “Snehana is highlighted in a few classics and it is considered as one among “SaptaKarma” (seven treatment modalities)
• Snehana is a prime and important procedure mentioned under ṣaḍvidha upakrama
• As a form of śodhanāṅga snehapāna, it also acts as pūrvakarma for śodhana procedures.
• As a form of śamana sneha, it acts as a pradhānakarma in alleviating acute diseases. Bṛṃhaṇa snehapāna acts as a paścāt karma in providing strength after śodhana.

Snehana therapy carries such a great importance, that ācāryas have dedicated a separate chapter for it and its description has always preceded the rest of the chapters related to pañcakarma.

The universe revolves around guṇa’s. among all the guṇa’s, snigdha guṇa is very important because snigdha guṇa is responsible for the growth and development of all the creatures (santarpaṇa). Human body is made up of innumerable paramāṇu’s. Snehana is responsible for holding them together.

Snehapāna is a process of administering Sneha dravya to a person in order to achieve the desired effect of śodhana (vamana & virecana).

Both ābhyantara and bāhya snehana karma are administered as pūrvakarma of śodhana cikitsā. Abhyaṅga which is a bāhya sneha, is administered after the completion of ābhyantara snehana for 2 to 3 days prior to vamana or virecana. Ābhyantara snehapāna is administered for a minimum of 3 days and maximum of 7 days.

स्नेहक्लिन्ना: कोष्ठगाधातुगावास्रोतोलीनायेचशाखास्थिसंस्था: दोषा: |

दोषाः स्वेदस्ते द्रवीकृत्य कोष्ठं नीताः सम्यक् शुद्धिभिर्निर्ह्रियन्ते ||             – Ah.Su.17/29

The vitiated doṣās which have to go to the śākhā, asthi, marma and which are adhered to the srotas are softened by snehakarma so as to throw them out of the body either through vamana or virecana.

The entire outcome of śodhana (purification) solely depends on pūrvakarma alone. Pūrvakarma’s helps to bring the vitiated doṣās from śākhā to koṣṭha. Without this step the doṣā expulsion is impossible.