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→Classical formulations of piccha basti
== Classical formulations of piccha basti ==
== Classical formulations of piccha basti ==
=== 1. Piccha basti formulation 1: ===
Following ingredients are used as homogenous mixture for piccha basti:
<ul><li>Two prastha (1536 ml) processed milk decoction (kshira Kashaya) made from Yavasa (Alhagi camelorum Fisch.), Kusha (Imperata cylindrical Beauv.), Kasha (Saccharum spontaneum Linn.), flowers of Semul (Bombax ceiba L), and adventitious roots of Nyagrodha (Ficus bengalensis Linn.), Udumbara (Ficus racemosa Linn.), and Ashwattha (Ficus religiosa Linn.) 2 pala i.e. 96 gm each) </li>
<li>Paste of the resin from Shalmali (mocharasa, Bombax ceiba L), Majishtha (Rubia cordifolia L.), Chandana (Santalum album L.), Utpala (Nymphaea stellata Willd), seeds of Kutaja (Holorrhena antidysenterica Wall.), Priyangu (Callicarpa macrophylla Vahl.) and Padmakeshar (Nelumbo nucifera Gaertn.) </li>
<li>Ghee, honey, and sugar. [Cha.Sa. Chikitsa Sthana 14/ 225-229]</li></ul>
=== 2. Piccha basti formulation 2: ===
<ul><li>One pala (48 gm) paste of green stalks of Shalmali (Bombax ceiba L) prepared by putapaka method mixed with one prastha (768 gm) of boiled milk </li>
<li>Oil, ghee</li>
<li>Paste of madhuka (Glycyrrhiza glabra Linn.)</li></ul>
'''Specific indications:''' Pitta dominant diarrhea, fever, edema, gulma (abdominal lumps), chronic diarrhea, grahani (digestive disorders), and the acute complications of purgation and asthapana basti. [Cha.Sa. Chikitsa Sthana 19/ 64-68]