Assemble all the spices in specified quantity at one place.

In a heavy bottom wok dry roast coriander seeds, cumin seeds, fennel seeds and black pepper corns one after the other in low flame. Coriander, cumin and fennel seeds slightly change in color and waft out nice aroma when roasted. Switch off right then. Roast black pepper corns till they are warm. Ensure none of the spices are burnt.

Using mortar and pestle crush nutmeg, ashwagandha, jeshtamadhu and dry ginger so that mixer can easily powder them.

Include roasted ingredients, crushed ones and rest of the ingredients in a blender or mixer and powder them together. Transfer the powder on to a plate and let it cool.

Aromatic kashaya (herbal drink) powder is ready. Store it in air tight container.

Do not ever burn the ingredients while roasting, it leads to bitterness of kashaya.

If you do not get all the spices, you can still make the powder with available spices.

Shelf life of this powder is up to 1 or 1and 1/2month.