ShankhVati

Shankh Bati ingredients
48 g fine powder of each of
Kshara of Chincha – Tamarind – Tamarindus indica
Panchalavana –
Saindhava Lavana – Rock salt
Sauvarchala Lavana – Sochal salt
Samudra Lavana – Common salt
Vida Lavana – Vida salt
Romaka Lavana

Nimbu swarasa – Lemon juice – Quantity Sufficient.

Shankha Bhasma – Bhasma of Conch shell
Hingu – Asa foetida
Shunti – Ginger Rhizome – Zingiber officinalis
Maricha – Black pepper – Piper nigrum
Pippali – Long pepper fruit – Piper longum

Rasa – Herbal purified Mercury – 3 g
Vatsanabha – Aconitum ferox – 3 g
Shuddha Gandhaka – Herbal purified Sulphur – 3 g

how to make:
The fine powder of solid ingredients is triturated with lemon juice to prepare a paste. From this paste, tablets are prepared, dried and stored.

Reference and Manufacturers

Bhaishajya Ratnavali, Agnimandya Rogadhikara 182 – 183 AFI. Vol. 1.

Uses

1. Dyspepsia

2. Low digestion power

3. Anorexia 

4. Peptic diseases

5. Emaciation

6. Improper digestion

7. Excessive gas

8. Gulma

9. Burning sensation in stomach

Dosage

1-2 tablets (250-500 mg) once or twice in a day, before or after food or as directed by ayurvedic doctor.

Precautions

1. This medicine should be strictly taken under the medical supervision.

2. It should be avoided by pregnant, lactating mothers and children.

3. Over dosage may cause slight burning sensation in stomach.

4. For high BP patients this medicine should be taken with care as it contains salt as an 

ingredient.

5. Keep out of reach and sight of children.

6. Store in a cool dry place.

Expiry Date

Five years from the date of manufacture. Once after opening the container, it is better to empty it before an year.