Anushdaru Sada

Tradition:

Unani

Source / Author:

Qarabadeen Shifai

Herb Name	Latin	Amount
Gul Surkh (Rose)	Rosa damascena	20 grams
Saad (Cyperus)	Cyperus scariosus	18 grams
Asaroon (Valerian)	Valeriana wallichi
Mastagi (Mastic)	Pistachia lentiscus
Qaranfal (Clove)	Eugenia caryophyllus
Sumbuluttib (Spikenard)	Nardostachys jatamansi	10 grams ea.
Bisbasa (Mace)	Myristica fragrans
Dana Heel Kalan (Amomum)	Amomum subulatum
Dana Heel Khurd (Cardamon)	Elettaria cardamomum
Jaiphal (Nutmeg)	Myristica fragrans
Khurfa (Purslane)	Portulaca oleracea
Zafran (Saffron)	Crocus sativa
Zarnab (Yew tree leaf)	Taxus baccala	7 grams ea.
Amla (Emblic Myrobalan)	Emblica officinalis	500 grams
Qand Safed (Sugar)	Saccharum	750 grams

Preparation:

Soak the Emblic Myrobalan in Milk for 24 hours, wash with water, then boil until soften and press through a sieve. Add the sugar to form a paste of suitable thickness, then add the rest in powder and mix well.

Function:

Strengthens Stomach, benefits Digestion, Strengthens Heart

Use:

1. Stomach weakness
2. Indigestion
3. Loose stool
4. Palpitations

Dose:

5–7 grams

Cautions:

None noted

Modifications:

Anushdaru is a Persian word which means Digestive.

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