Composition:
| S. No. | Herb Used | Quantity |
| 1. | Cassia angustifolia (sona mukhi) | 25 gm |
| 2 | Foeniculum vulgare (Variyali) | 20 gm |
| 3. | Sakar (Saccharum officinarum) | 20 gm |
| 4. | Badam (Prunus amygdalus) | 18 gm |
| 5. | Apium graveolens (Ajamoda) | 5.0 gm |
| 6. | Glycyrrhiza glabra (yastimadhu) | 5.0 gm |
| 7. | Black Salt (Sanchal) | 5.0 gm |
| 8. | Embelia ribes (Vidanga) | 2.0 gm |
| 9. | Excipients: | QS |



















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