Shatpushpa, Shunthi, Jeerak, Haritaki and Khaskhas (Ahifen seeds are known as Khaskhas) are collected fresh in equal proportions. The wet plants are dried in shade. On drying, the mixture is fried in Goghrut (clarified butter from cow). Sita in half proportion to the rest of the mixture is added to the fried mixture and the entire contents are pounded to form a coarse powder. The powder is filtered through a muslin cloth. The remaining filterate is again pounded and filtered. The process is repeated till all of the mixture attains a uniform fine grain status in accordance with the Churna definition standards described in the treatise. The resultant mixture is known as Shatpushpaadi Churn.