Abstract

Chausasta Pippali is commonly used medicine in respiratory disorders. It is an herbal preparation. There are different traditions of preparing Chausasta Pippali, one is triturated Pippali churna with Pippali decoction for 64 prahar (prahar = 3hrs) and another is triturate Pippali Churna with Pippali decoction for 64 times one after another. In current study healthy Pippali fruits were sun dried and were finely powdered. This powder was processed in the decoction of Pippali For 64 times. For each Bhavana fresh decoction was added to the preparation. We adopted above method because primarily we intended to study Bhavana Samskara and there is tradition to follow this method. An attempt was made to find difference between Pippali churna and Chausasta Pippali. Samples were analyzed after 0, 32nd, 64th Bhavana on organoleptic, physico-chemical characters and photochemical behavior of these compounds. We observed interesting qualitative and quantitative differences between ‘Pippali Churna’ and ‘Chausasta Pippali’.

Key words: Bhavana Samskara, Pippali, Chausasta Pippali, photochemical character, HPTLC.