ABSTRACT
Critical analysis of Kushta- e-Sadaf prepared by two different methods viz classical [KSCM] and modern furnace [KSFM] methods is presented in this review article. The classical method was adopted as described in National Formulary of Unani Medicine [NFUM]. Results of samples were comparatively assessed for organoleptic characters [Appearance, colour, smell and taste] which were similar in nature. Likewise, there was no difference in the preliminary tests including metallic luster, finger thumb test, still water test and wall stick test. In the results of solubility test, the Kushta-e-Sadaf classical method [KSCM] sample was comparatively more soluble in nature. In accordance to WHO/FAO guidelines the calcium was slightly less in KSCM sample while, iron and copper, were under permissible limits in both samples. However, bromide was comparatively higher in the Kushta-e-Sadaf furnace method [KCFM]. The levels of heavy metals in both methods were below the permissible limits. However, a level of lead in KSFM was slightly on higher side. It is concluded on the basis of this review that the preparation of Kushta-e-Sadaf by classical method is safe, cheaper and comparatively better than furnace method in which a tilde 23% loss after ingnition was also evident