Agnihotra materials — copper kuṇḍa, cow dung, ghee, rice
What you need for Agnihotra and why: the copper pyramid, dried cow-dung cakes, pure cow ghee, unbroken unpolished rice, the copper spoon, and how to keep them.
The copper kuṇḍa
An inverted pyramid of pure copper, open at the top, stepped on the inside, with a small flat base. Copper is prescribed by the tradition and is what every lineage of Agnihotra uses; brass, steel and clay are not substitutes. The pyramid shape is not decorative — the fire is meant to burn in that geometry. Buy it from a maker who follows the traditional measurements, and keep it for Agnihotra only.
Dried cow-dung cakes
The fuel is dried dung of the cow, shaped into cakes and sun-dried until they break with a dry snap. Dung of the Indian desi cow is preferred by the tradition. Break the cakes into pieces that stand in the kuṇḍa with air between them; a fire that is packed too tight smoulders and smokes instead of burning. Store them dry.
Cow ghee
Pure clarified butter from cow's milk — nothing added, not vegetable ghee, not blended. Ghee is smeared on the dung before lighting and is the offering of each Vyāhṛti spoon; a little is also mixed into the rice. A small jar lasts weeks. Keep it closed and away from the fire.
Unbroken, unpolished rice
Whole grains, not broken, not polished white. Hand-pounded or brown rice is right; sort out any broken grains. Only two pinches are offered each time, so a small bag lasts a long while. Mix one pinch of ghee into a spoon of rice just before the ceremony — not the whole bag.
The copper spoon
A small copper spoon for the ghee offerings. The rice is never offered with the spoon; it is offered with the fingers of the right hand — thumb, middle and ring finger together, the way the tradition teaches.
Fire
A small piece of camphor, or a matchstick. Camphor lights the ghee-smeared dung quickly and cleanly. Never use kerosene, lighter fluid or paper.
Keeping the ash
A glass or clay jar with a lid. Agnihotra ash is collected when the kuṇḍa is cold and kept. It is used on plants and in the garden, in water, and in traditional preparations; it is not thrown away.