Parpatadyarishta
Fermented decoction of Parpata with Guduchi, Mustha and Trikatu used for anemia, abdominal tumors, jaundice and intermittent fevers.
Parpatadyarishta — Overview
Parpatadyarishta is built on 100 pala of Parpata (Fumaria indica) decocted in four drona of water and reduced to one-quarter. It is then fermented with jaggery, Dhataki and a blend of bitter and pungent herbs — Guduchi, Mustha, Darvi, Daru, Vyaghri, Duralabha, Chavya, Chitraka, Trikatu and Vidanga — sealed in a ghee-anointed earthen pot for one month.
It is particularly useful for anemia (Pandu), abdominal tumors (Gulma, Ashtila), jaundice (Kamala, Halimaka), splenic and hepatic disorders (Pleeha, Yakrit), edema (Sopha), and all types of intermittent fever (Sarva Vishama Jwara). Parpata is a well-known bitter tonic and blood purifier.
Source: Sahasra Yoga, Pak, Leha, Rasayana, Vati and Gutika Prakarana
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