The requisite quantity of spices to be added to ásava is one karshá of the powder of each of chocha (bark of cinnamon), chitraka (Plumbago Zeylanica), vilanga, and gajapippalí (Scindapsus Officinalis), and two karshas of the powder of each of kramuka (betel nut), madhúka (Bassia Latifolia), mustá (Cyprus Rotundus), and lodhra (Symlocos Racemosa).