KEY INGREDIENTS
Nimbu Rasa, Gokshur, Kulthi, Pashanbhed, Gokshur, Amalaki, Raktachandan, Anantmool, Punarnava, Trikatu , Trivrt/nishoth, Varun, Manjishtha, Apamarg, Pattharphori, Shitalchini/kankol, Kalmi Sora, Pure Shilajatu, Moolak Kshar, Krishna Lawan, Shwet Parpati, Yavakshar, Sajjkshar.