kajjali and sindoor kalpana

KAJJALI
AND
SINDOOR KALPANA
OR
KUPI PAKWA RASAYANA KALPANA
Presented By
Priyanka Chaudhary (12206098)
Payal Jamwal (12206288)
M. Pharmacy (Ayurveda)
Lovely Professional University
COURSE CODE – APH524
SUBMITTED TO : DR. MANISH VYAS
Sunday, December 18, 2022 1

INTRODUCTION
Parada is a chief material of rasashastra, Kajjali (black mercury sulphide) is one
among such preparations , prepared by using parada (mercury) and gandhak
(sulphur) and is one of the dosage forms of parada.
Kajjali synergistically acts with the herbal drugs. Kajjali is mentioned in different
contexts under different headings in rasa granthas.

DEFINITION OF KAJJALI
Kajjali
Kajjala
kajjalika
When purified parada is triturated with the other purified metals and minerals
drugs like sulphur etc. with or without adding liquids till the mixture becomes
fine lustreless and black in colour,
The prepared product is called kajjali.
SYNONYMS

Process mardana (trituration)
Ingredients
purified parada and gandhak in different ratios
End point
till the mixture becomes fine and black colour.
In case of metals , first dhatu pisti is prepared by mixing Parada with
purified swarnaadi dhatu then gandhak is added and triturated till the
mixture becomes Fine, lustrless and black in colour.
METHOD OF PREPARATION

 Examination parameters that the kajjali should qualify are
 slakshna (smooth) ,
 kajjalabha (black colour just like collyrium),
 nishchandratva (devoid of shiny particles),
 rekhapurna (seen even through the fine lines on fingers),
 varitara (floats on the surface of water).
KAJJALI PAREEKSHA

Ratio
(HgS)
Nomenclature
1:1/2 Ardhaguna
1:1 Samguna
1:2 Dviguna
1:3 Triguna
1:4 Chaturguna
1:5 Panchaguna
1:6 Shadguna
1:16 Shodasguna
TYPES OF KAJJALI

With different sahapana and anupana , the kajjali is capable of curing all type
of diseases. It acts as vrishya and it mitigates all the three doshas.
PROPERTIES OF KAJJALI
UTILITY OF KAJJALI
Kajjali is used for therapeutic purpose as a single compound or it serves as a base for
preparation of different rasaushadi.
Kajjali is also employed as a media for marana .

INTRODUCTION
 Sindoors are the third group of mercury compounds prepared by kupi pakwa
rasayana method.
ETYMOLOGY
Kupi pakwa rasyana is composed of Four words
Kupi + Pakwa + Rasa+ Ayana
which means Implementation of heat in kancha kupi with the use of rasayana ( parada,
gandhaka) product.
 kupi pakwa rasayna kalpana is also known as Sindoor kalpana, as the final product
obtained is red in colour.

CLASSIFICATION
Classification
Based on ingredients
Sagandha
( with use of sulphur)
Nirgandha
(without use of sulphur)
Based on method of
manufacturing
Antardhuma
( fumes appears in beginning
and vapours are not allowed
to escape)
Bahirdhuma
(when gandhak is totally
burnt, then fumes appears )
Based on site of
finished product
Galastha ( from neck of the bottle)
Talastha ( from bottom of the
bottle)
Ubhyastha (at both the sites)

METHOD OF PREPARATION
PASCHATA KARMA
PRADHANA KARMA
POORVA KARMA

POORVA KARMA
Preparation of kajjali in different ratio
(samguna, dwiguna, shodasguna etc)
Preparation of kupi by wrapping seven
layers of with mud smeared cloth
Filling of kajjali upto1/3rd of prepared
kupi
Placing filled kupi in valuka yantra or
vertical muffle furnace

PARDHANA KARMA
Heating and
temperature
Mridu agni
(150-250egree
celsius
Madhyama agni
(350-450 degree
celsius)
Tivra agni
(450-650 degree
celsius)
Shalaka
sanchalana
Tapta shalaka
Sheeta shalaka
Observation of
fumes and flame
Colour of fumes and
flame
Time of appearance of
flame and duration of
flame
Corking of kupi
Mouth of bottle
is corked and
sealed with lime
powder paste.
*Before corking examination
Coin test

PASCHATA KARMA
Removal of
kupi
• after shelf
cooling
*Breaking of
bottle
Collection of
final product
• Galastha
• Talastha
• Ubyastha
* Scrap the bottle with
knife and remove the layers
of kupi
A thread soaked in
kerosene tied in middle of
the kupi and ignited
Rotate the kupi to burn
Wrap with wet cloth to
facilitate breaking of bottle.
Method

FORMULATION OF KUPI PAKWA RASAYANA
1. Rasa Sindoor
2. Makardwaja
3. Malla Sindoor
4. Manikya Rasa
5. Shila Sindoor
6. Siddha Makardwaja
7. Swarna Vanga
8. Tamra Sindoor
9. Sameerpannaga Rasa

CONCLUSION
As kajjali, the main ingredient of kupi pakwa rasayana kalpana, it enhances the
Jatharagni and Dhatuagni . High degree of heat makes formulation potent through
which faster absoprtion can be achieved. Kupi pakwa rasayna is very much
effective in diseases of vata- kapha. Formulation prepared by kupi pakwa rasayana
are smaller in dose, having rapid action and desired effect can be achieved in
Ayurvedic therapeutics.

REFERENCES
1. CV JHA; Ayurvediya Rasashastra; Chaukhamba saurabh Bharti Prakashan; 2006
2. Sharma S; Rasa Tarangini; Hindi commentary by Shastri K.N.; Motilal Banarasidas;
Delhi;2000
3. Dr. K. Rama Chandra Reddy; Textbook of Rasashastra; Chaukambha Sanskrit
Bhawan; 4th edition
4. Ashish Mishra, Dev Nath Singh Gautam; A descriptive Review on Kupipakwa
Rasayana; Indian Journal of Agriculture and Allied Sciences; vol-1; 2015
5. Dr. Damodar Joshi; Rasashastra; Chaukambha Orientalia; Reprint edition;2010

kajjali and sindoor kalpana

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