Rasa Shastra by Smith Vaidya Atreya; Mason Andrew;

Author:Smith, Vaidya Atreya; Mason, Andrew; [Andrew Mason]
Language: eng
Format: epub
ISBN: 9780857010889
Publisher: Jessica Kingsley Publishers
Published: 2014-03-15T16:00:00+00:00

Bhallātaka purification methods

Method 1

Ingredients

200g Bhallātaka/Bilader (Semecarpus anacardium)

Cow’s urine or milk

1.200g of Bhallātaka nuts are washed in warm water and sorted according to their ability to float or sink in water. Floating nuts are discarded; nuts with a greater concentration of oil will sink in water.

2.Using a pair of heavy scissors or sharp knife the stalk is removed along with the pericarp. Some texts advise this casing to be stripped away by abrasion upon a flat stone. (Note: At this point some form of skin protection should be worn to protect exposed skin.) Hands should be coated with ghee or coconut oil before preparation of Bhallātaka.

3.Once stripped the nuts are wrapped in a cloth and suspended in cow’s urine or milk for 3 hours and boiled using the Dolā yantra (pottali) method.

4.After cooking, blackened liquid is drained off and the remaining nuts removed, rinsed and air-dried.

5.After fully drying, the nuts are ground into a fine black powder, sieved and stored in an amber-coloured glass jar.

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