Dhootapapeshwar Mandoora Bhasma consists of Mandoora or red iron oxide. However, this red iron oxide is processed with herbs and calcified under high temperatures such that the bioavailability of iron in the body is increased and the harmful effects of iron are nullified completely. Triphala and Mandoora are the active constituents of this herbal-mineral formulation.

Preparation of Dhootapapeshwar Mandoora Bhasma: Mandoora is ferric oxide (Fe2O3) and is of three types based on how old it is, for all the bhasmas made in Ayurveda become more efficient in their action over time, and at 100 years old Mandoor is considered the best in this case.

This superior Mandoora when heated to a red-hot temperature and then cooled in Gau-mootra (cow urine) purifies the Mandoor. This purification process (or shodhan) is done 7 times on Mandoor (with fresh cow urine for each one of these purifying processes) to ensure complete purification of Mandoor.

Now it is taken and made into a powder (Churna), mixed with Triphala kwath and this mixture is then kept in a Gaj-put (closed crucible) to be heated. This final process is called maran in Ayurveda and results in the formation of a red-colored Bhasma called Mandoora Bhasma.

Mandoora Bhasma is pitta pacifying in nature and is by the nature of its basic formation good for iron deficiency syndromes like severe Pandu (anemia) and Kaamla (jaundice).

Many tests have been performed on Mandoora Bhasma and it has always been considered safe and best for consumption because of its high bioavailability and hence low dosage required.