Standard Manufacturing Procedure of Chincha Kshara Prepared from Fruit Bark of Chincha (Tamarindus Indica Linn.)

Introduction: Systemic knowledge of medicine, including their identification, acquisition, processing, preservation and distribution is highly valued in Ayurveda. Ayurveda has long explored the therapeutic potential of various natural substances, including metals, minerals, plants and animal products. It has been classified into several groups. Among them, Chincha Kshara (alkali preparation made with different parts of Tamarindus indica Linn.) is a type of Kshara, which is useful in various diseases. Chincha Kshara constitutes a vital component in renowned Ayurvedic formulations like Shankhavati and Mahashankhavati. But till date identification and authentication criteria of Chincha Kshara has been not published. Aim: To develop a standard manufacturing procedure (SMP) of Chincha Kshara prepared from fruit bark of Chincha (Tamarindus indica Linn.) and also to develop preliminary analytical profile of it. Materials and Methods: Chincha fruit bark was collected, dried and burned. Kshara was prepared as per the reference of Rasa Tarangini with three washes. Preliminary physicochemical parameters i.e. pH, loss on drying at 105°C, total ash (%w/w), acid insoluble ash (%w/w) and water soluble extractive (%w/w) were carried out. Results: An average of 19.09% Chincha Kshara was obtained in context to ash and 0.71% in context to dry fruit bark. An average pH, loss on drying at 105°C, total ash, acid insoluble ash and water soluble extractive of Chincha Kshara were 12.22, 2.33%, 88.14%, 0.003%, 99.50% respectively. Conclusion: The current observations and results can be considered as a lead for future studies.