Sample Aova Volume1

Copyright © 2011 Neterapublishing

Rasa Shastra The Art of Vedic Alchemy Vol.1 introduces the

manufacturing principles and purification techniques of Rasa

Shastra base compounds including such diverse materials as:

mercury, sulphur, tourmaline and red coral.

This presentation also contains a contemporary overview of

these same materials, their chemical composition and modern

day use in different chemical applications.

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R a s a S h a s t r a


Parada Processing

Trituration is now given for

9 hours, during this time

Parada will undergo a slow

process of purification.



Parada Processing

Small indentations on the

surface of the material

indicate the last of the

coconut vinegar content.



Rasa Parpati

Processing

Ingredients

100g Kajjali

10g Ghee (Clarified Butter)

5-6 Banana Leaves

(Musa acuminata)

Caution: Wear a protective

mask and latex gloves for

the processing of this

material.

Select a fresh banana leaf

and cut into square sections.



Maksika Preparation

After eight gaja puta, Maksika

begins to take on its familiar

red appearance.



Gandhaka

Preparation

Place 150g of unpurified

Gandhaka powder on top of

the cloth.



Haritala Preparation

Cut and remove the inside

of the pumpkin, making sure

to save any juice.

It will take approximately three

pumpkins to extract enough

juice to use in a dola yantra.



Gauri Pashana

Preparation

Fill empty karavella with

Gauri Pashana granules.

Leave enough flexibility

in the pod casing to be able

to close its seam.



Tamra Preparation

The heating process has

allowed the juice of the

kidaram root to blend with

the Tamra paste inside.



Naga Preparation

Burning off the oil.



Naga Preparation

Naga after being immersed

in cows’ urine.



Pravala Preparation

Pravala samples.



Gomeda

Preparation

Ingredients

250g Gomeda (Garnet)

50g Saindhava Lavana

(Rock Salt)

1Ltr Kulatha Decoction

(Horsegram)

Purified Gandhaka (Sulphur)

Purified Haritala (Orpiment)

Purified Manah Shila (Realgar)

4 Ambul Dodam / Sour Orange

(Citrus aurantium Linn) or

Kakadumbura (Ficus hispida)

Caution: Wear a protective

mask and latex gloves for

the processing of this

material.



Shankha

Preparation

A quantity of cow dung cakes

are placed around and on top

of the crucible.

Using a piece of cloth dipped

in oil as a firelighter, ignite the

cow dung cakes.

(for more information about

puta preparation see

Chapter 11)



Cinnabar

CATAGORY: SADHARANA

Sanskrit:

Hingula.

Synonyms:

Cinnabarite, chinese red, dragons blood,

vermilion.

Geographical Location:

China, Spain, USA, Italy, South America.

Traditional Use:

Medicine, decorative use, chinese lacquer ware,

ceremonial use.

Contemporary Use:

The production of mercury, asian medicine both

indian and chinese.

Sample Aova Volume1

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