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    Rasa Shastra The Art of Vedic Alchemy Vol.1 Introduces

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    Bala Kiran Gaddam
    rasa

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    Rasa Shastra The Art of Vedic Alchemy Vol.1 Introduces

    Uploaded by

    Bala Kiran Gaddam
    35 views17 pages
    rasa

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    sample_aova_volume1

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    rasa

    Copyright:

    © All Rights Reserved
    Download as PPS, PDF, TXT or read online from Scribd
    Download as pps, pdf, or txt
    35 views17 pages

    Rasa Shastra The Art of Vedic Alchemy Vol.1 Introduces

    Uploaded by

    Bala Kiran Gaddam
    rasa

    Copyright:

    © All Rights Reserved
    Download as PPS, PDF, TXT or read online from Scribd
    Download as pps, pdf, or txt
    You are on page 1of 17

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    Rasa Shastra The Art of Vedic Alchemy Vol.1 introduces


    the manufacturing principles and purification techniques of
    Rasa Shastra base compounds including such diverse
    materials as: mercury, sulphur, tourmaline and red coral.
    This presentation also contains a contemporary overview of
    these same materials, their chemical composition and modern
    day use in different chemical applications.

    Copyright © 2011 Neterapublishing


    Copyright © 2011 Neterapublishing
    Main Menu

    Click titles to advance to relevant section

    Click here for Bibliography & Recommended Reading

    Click here for Rasa Shastra Terminology / Glossary

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Parada Processing
    Trituration is now given for
    9 hours, during this time
    Parada will undergo a slow
    process of purification.

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Parada Processing
    Small indentations on the
    surface of the material
    indicate the last of the
    coconut vinegar content.

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Rasa Parpati
    Processing
    Ingredients

    100g Kajjali
    10g Ghee (Clarified Butter)
    5-6 Banana Leaves
    (Musa acuminata)

    Caution: Wear a protective


    mask and latex gloves for
    the processing of this
    material.

    Select a fresh banana leaf


    and cut into square
    sections.

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Maksika Preparation

    After eight gaja puta, Maksika


    begins to take on its familiar
    red appearance.

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Gandhaka
    Preparation
    Place 150g of unpurified
    Gandhaka powder on top of
    the cloth.

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Haritala Preparation
    Cut and remove the inside
    of the pumpkin, making
    sure to save any juice.

    It will take approximately three


    pumpkins to extract enough
    juice to use in a dola yantra.

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Gauri Pashana
    Preparation
    Fill empty karavella with
    Gauri Pashana granules.

    Leave enough flexibility


    in the pod casing to be able
    to close its seam.

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Tamra Preparation
    The heating process has
    allowed the juice of the
    kidaram root to blend with
    the Tamra paste inside.

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Naga Preparation
    Burning off the oil.

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Naga Preparation
    Naga after being immersed
    in cows’ urine.

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Pravala Preparation
    Pravala samples.

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Gomeda
    Preparation
    Ingredients

    250g Gomeda (Garnet)


    50g Saindhava Lavana
    (Rock Salt)
    1Ltr Kulatha Decoction
    (Horsegram)
    Purified Gandhaka (Sulphur)
    Purified Haritala (Orpiment)
    Purified Manah Shila (Realgar)
    4 Ambul Dodam / Sour
    Orange (Citrus
    aurantium Linn) or
    Kakadumbura (Ficus hispida)

    Caution: Wear a protective


    mask and latex gloves for
    the processing of this
    material.

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Shankha
    Preparation

    A quantity of cow dung cakes


    are placed around and on top
    of the crucible.

    Using a piece of cloth dipped


    in oil as a firelighter, ignite the
    cow dung cakes.

    (for more information about


    puta preparation see
    Chapter 11)

    Copyright © 2011 Neterapublishing


    R a s a S h a s t r a

    Cinnabar

    CATAGORY: SADHARANA
    Sanskrit:
    Hingula.
    Synonyms:
    Cinnabarite, chinese red, dragons blood,
    vermilion.
    Geographical Location:
    China, Spain, USA, Italy,
    South America.
    Traditional Use:
    Medicine, decorative use, chinese lacquer
    ware, ceremonial use.

    Contemporary Use:
    The production of mercury, asian
    medicine both indian and chinese.

    Copyright © 2011 Neterapublishing

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