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Rooh Afza (The First Processor)
Hakeem Ustad Hasan Khan, the first processor of
Rooh Afza, was a resident of Saharanpur in the state
of Uttar Pradesh, but he had come to stay in Delhi
for a very long time. He now lives in Karachi and
is, at the age of over a hundered years, the custodian
of the history of Rooh Afza. Going over the pages
of his diaries, he recalls the past. The early stages
of the preparation of Rooh Afza are still vivid
before him.
What makes Rooh Afza so good
In 1907, there were syrups of individual fruits
or purely herbal syrups or syrups made with juices
of sweet-smelling flowers such as Rose and 'Keora'.
The founder of Hamdard managed to integrate all
these three categories in the formula of Rooh Afza
in a very striking manner. He chose from among the
drugs Khurfa Seeds, Kasni, Munaqqa, Nilofar, Gaozaban,
Hara Dhania etc., which possessed wholly medicinal
properties and from among the fruits his discerning
eyes fell on orange, pineapple, carrot and watermelon,
which contained higher medicinal qualities. He displayed
a novelty by including in his formula some vegetables
such as palak, podina and hara ghia. Besides Rose
and Keora, the traditional flowers of the time,
the use of flowers of juicy fruits like lemon and
orange, roots like 'khas' with subtle aroma, sweet-smelling
woods like sandal can be described as providential
selectivity.
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Rooh Afza
The First Processor
Rooh Afza in a
nutshell
Uses of Rooh Afza
Research &
Development - Recipies from Sharbat Rooh Afza |
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