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In kapha-type abhishyanda, well-ground mustard mixed with warm water is used for gargling (gandusha).

A paste of white mustard, trikatu, triphala and turmeric is stirred into salted, sour, lukewarm water, and this liquid is held in the mouth as a gargle after the throat, ears and forehead…

White mustard, mustard, black pepper, long pepper, dry ginger and shigru root are used as mouthfuls (kavala), gargles, affusion and pastes to calm aggravated kapha.

Kapha is calmed by holding gargles of mustard and the like, of salty, pungent, astringent and bitter drugs and of hot water; by cleaning the teeth with sticks of neem, karanja, babul and…

For upakusha, pippali, rock salt, dry ginger and mustard mixed into hot water are held as a gargle, and ghee, cooked (as the commentary says) with the sweet kakolyadi group, is used as…

Gargles (gandusha) of mustard and other kapha-reducing drugs, of salty, pungent, astringent and bitter drugs, and of hot water are held in the mouth to calm kapha.

In upakusha, pippali, rock salt, dry ginger and mustard mixed in hot water are always held as a gargle, and ghee (cooked, the commentary adds, with the sweet kakolyadi group) is used for…

A paste of pippalimula, asafoetida, the three pungents, kunati (coriander, per the commentary), kamrakh, bharangi and turmeric is spread on a thin cloth, wrapped round a castor stalk, lit…