Navasagar &kapardika are among Sadharana rasas described in Rasashastra.

2.  Included in- Sadharana rasa (RRS)
 Available in whitish amorphous deposits
 Opaque in crude form & crystalline in pure form.
 was being prepared by burning the excreta of
camels in Egypt.
 This is called Navasara as it is obtained by burning
human excreta too.

3.  This is also collected as a sediment in the kilns of
bricks & hence the name the name chullika lavana.
 Chullika- Kiln, Hearth
 Lavana- salt

4. करीरपीलुकाष्ठेषु पच्यमानेषु चोद्भवः ।
क्षारोऽसौ नवसारः स्याच्चूललकालवणालभधः ।।
इष्ष्िकादहने जातं पाण्डुरं लवणं लघु ।
तदुक्तं नवसाराख्यं चूललकालवणं च तत ्।। RRS
 Rasavagbhata says that this is available in kilns of
bricks, where Karira (capparis decidua) &
Pilu (salvedora persica) plants are burnt as a
fuel.

5.  Sanskrit -Navasadara
 Hindi -Nausadara
 Tamil -Navaccaram
 Malayalam - Navaccaram
 Kannada -Navasagara
 English -smelling salt
 Latin -Ammonium chloride

6.  Navasadrah,
 Navasarah,
 Nrsadarah,
 Narasarah,
 Kittksarah,
 Cullika lavanam.

7.  Chemical composition is - NH4Cl

8.  Molecular formula - NH4Cl
 Molar mass - 53.491 g/mol
 Appearance - White solid , hygroscopic
 Odor - odorless
 Density - 1.5274 g/cm3
 Melting point - 338 °C (decomposes)
 Solubility in water - 297 g/L (0 °C)

9.  Occurs naturally in volcanic regions, forming on
volcanic rocks near fume-releasing vents.
 The crystals deposit directly from the gaseous state,
and tend to be short-lived, as they dissolve easily in
water.
 It is a by-product of the Solvay process used to
produce sodium carbonate.

11. साधारणरसाः सवे मातुलुङ्गार्द्रकाम्बुना ।
त्रिरािं भाववताः शुष्का भवेयुदोषवष्जरताः ।। रस-३.१५७ ।।
 RRS mentioned common Shodhana procedure for
all Sadharana rasa.
 By giving Bhavana with Matulunga & Aardraka
swarasa for 3 nights.

12. नवसारं तु सललले त्रिगुणे र्द्ावयेद्लभषक् ।
वस्िपुतं तत: कृ त्वा भाजने स्थापयेत्तत:॥
चुष्ललकायां ववधायाथ पचेत ्ततव्रष्ननना भृशम्।
जले शुष्के तलस्थञ्च नृसारं ववमलं हरेत ्॥ र.त.१४/३-४
 1 part navasadara—dissolve in 3 part fresh water—
filter & dry in sun—will get pure crystals devoid of
physical impurities.
 Evaporation of water can also be done by subjecting
it to Heat.

13.  Dose is - 2 to 8 ratti
(250mg to 1gm )

14.  Kathini(chalk) & Navasadara in 3:4 ratio kept in
damaru yantra heated & sublimate taken. (RT20/21)
 By Vd. N.D. Deshapande same is called as
Mahaksara.
 Use- impoves taste-perception,
alleviates amla pitta, dissolves Kapha-pitta &
weakness of heart.
act as emetic & purgative & thus clears lungs.
digestive & appetizer & cures syncope on
being smelled.

15. रसेन्द्र्द्जारणं लोहर्द्ावणं जठराष्ननकृ त ्।
गुलमप्लीहास्यशोषघ्नं भुक्तमांसाददजारणम्।
ववडाख्यं च त्रिदोषघ्नं चूललकालवणम्मतम्।। RRS
 Useful in Rasajarana- (digesting other materials in
mercury)
 Lohadravana-(fastening the process of melting
metals)
 Navasadara improves digestive fire.
 Useful in vatic oppression, splenomegaly, dryness of
mouth & indigestion caused by intake of meat.also
Tridoshaghna

16.  Navasadara is Palliative of Tridosha.
 It is Snigdha,Ruksa & laghu in quality,
 alleviates indigestion caused by meat indigestion.
 Also useful in scorpion stinge, heart diseases &
leucoderma.

17.  Appetite is increased by using Navasadara along
with dry Ginger, cumin seeds, black pepper & long
pepper for 7 days
 Splenomegaly is cured by using navasadara along
with Asafoetida, dry ginger, black pepper & long
pepper.

18.  given alongwith black-pepper, rock-salt & fennel
seeds to quickly digest the non-vegetarian food.
 acts as mucolytic (kapha vislesana)- when used
along with decoction of yasti, Vacha, Vyaghri.
 Haemoptysis gets stopped immediately by using
Navasadara along with Kanji.

19.  Sveta Parpati
 Sankhadravaka
 Mahaksara

21.  Marine product
 generally smaller than conch shells
& in rare cases bigger cowries are
also available.
 belongs to mollusc group.
 The shells are a part of fisher mans
catch
 or they are driven to the sea-shore
by the tides.

22.  Kingdom :Animalia
 Phylum :Mollusca
 Class :Gastropoda
 Superfamily :Cypraeoidea
 Family :Cypraeidae
 Genus :Cypraea Linnaeus, 1758
 Type species :Cypraea tigris Linnaeus, 1758

23.  historically been used as currency in several parts of
the world,
 as well as being used, in the past and present, very
extensively in jwellery,
 and for other decorative and ceremonial purposes.

24.  The inner part is used as food by
many.
 The shells are cleaned & used for playing speculative
games.
 The yellowish white variety(gold coloured) cowries
are taken for medicinal use.

25.  Sanskrit -Kapardika
 Hindi -Kaudi
 Tamil - Coli, palakari
 Malayalam -Kavadi
 English -Cowrie, Shell
 Included in – sadharana rasa (RRS)

26.  Kapardah,
 Kapardakah,
 Kapardi,
 Varatah,
 Varatika,
 Varati,
 Balakridanaka,
 Charah,
 Characharah

27.  considered best if each one of them weigh not less
than 1 ½ Sana(3.5gm).
 तदन्द्ये तु वरािाः स्युर्गुरवः श्लेष्मवपत्तलाः ।।RRS
 Cowries of other colors white & grey & of less
weight are not useful as they increase slesma & pitta.

28. साधरतनष्कभरा श्रेष्ठा तनष्कभारा च मध्यमा ।
पादोनतनष्कभारा च कतनष्ठा पररकीततरता ।।RRS 3/130
 As per Rasavagbhata the cowries
-which have knots on the overse side &
-with an oval shape and
-with yellowish color are good.
- should weigh not less than 1 ½ Niska (3.5gm).

29. वरािाः काष््जके ष्स्वन्द्ना यामाच्छु द्धधमवाप्नुयुः ।। RRS
 Varatika is boiled in Kanji (sour gruel) for 1 yama
(3hrs).
दोलयन्द्िे तु यामैकं काष््जके न वरादिका ।
ष्स्वन्द्ना प्रच्छाललता चोष्णवाररणा शुद्धधमाप्नुयात ्॥RT
12/87
 Varatika are subjected to svedana in Dolayantra for
one yama & washed with warm water to Purify them.

30.  दोलयन्द्िे तु यामैकं कु लत्थक्वधथताम्भसा ।
 ष्स्वन्द्ना वरादिका लशघ्रं शुद्धधमायात्युनुत्तमाम्॥ RT 12/88
 Varatika can be purified by subjecting it to svedana
in the decoction of horse-gram.

31. अम्लेन के नधचद्वाऽवप दोलायम्िे ववपाधचता ।
वरादि याममािेण ववशुद्ध्यतत न संशय: ॥
तनम्बुकाम्ल र्द्वोपेता दोलायन्द्िे वरादिका ।
पररष्स्वन्द्न तु यामैकं शुद्धधमायात्यनुतामाम्॥ RT 12/89-90
 Varatika are purified by Svedana in lemon juice for 1
yama or many other sour liquid.

32.  Significance of purification –
to cleanse them of the reminiscences of
molluscs which were in them. By sour liquids &
svedana they get dislodged & are removed easily by
washing.

33. वरादिका ववशोधधता त्वलातकानले ष्स्थता ।
यदा भवेत्तु फु ष्ललता मृता तदाशनोधचता ॥ RT 12/94
अंगाराननौ ष्स्थता ध्माता सम्यक् प्रोत्फु ष्ललता यदा ।
स्वांगलशता मृदा तां तु वपष््वा सम्यक् प्रयोजयेत्॥
-AP2/300
 Purified Varatika kept in an earthen plate on
burning coal and heated till they are swollen.

34. वरादिकांस्तु ववमलान ्शरावे स्थापयेत ्लभषक् ।
शरावेन्द्नपरेणाथ सम्यगाच्छदयेत्तत: ॥
संधधलेपं तत: कृ त्वा शोषयेदातपे पुन: ।
करीषाननौ पचेत्कामं यत्नतस्तु लभषनवर: ॥
स्वाम्गशीतं समुध्ृत्य खलवे संचुणरयेत्तत: ।
शरददन्द्दुतनभं भस्म सवरयोगेषु योजयेत्॥ RT 12/91-93
 Purified Varatika keep in sharava.
 sealed with mud smeared cloth.
 Set is then subjected to incineration with cow-dung
cakes.
 On cooling down cowries are taken from earthen
plates, ground to fine powder & taken for use.

35. पररणामाददशूलघ्नी ग्रहणीक्षयनालशनी ।
किूष्णा दीपनी वृष्या नेत्र्या वातकफापहा ।
रसेन्द्र्द्जारणे प्रोक्ता ववडर्द्व्येषु शस्यते ।। RRS 3/133
 Katu rasa, Usna guna
 Alleviates Vata & Kapha
 Kindles digestive fire, useful in peptic ulcer, sprue ,
pthiasis, & good for eyes.
 Also useful in Jarana procedure of Hg.
 & is considered as the best material among the
sedimented ones ( Vida dravya)

36.  Dose- 200mg
 Varatika bhasma along with samudra phena churna
is put into ears to get rid of pus in the ears (CSOM).
 added with Trikatu & used to alleviate loss of
appetite.
 In cough, it is taken with Vasa (adhatoda vasica).
 It alleviates pain in abdomen caused by acid peptic
disorders when given with Trikatu & lemon juice.

37.  This is mixed with mruddarashrunga & dusted to
cleanse & heal cracks, wounds.
 Varatika cures Sprue within seven days if given
along with Shankha bhasma & Trikatu.
 It clears haemorrhagic diseases if given along with
Rasa sindura & udumbara. – (RT12/97-107)

38.  Agnikumara rasa
 Grahani kapata rasa
 Pravala panchamrita rasa
 Lokanatha rasa