By Prof. Vd Rangaprasad Bhat.
Table of Contents
The water stored in the vessels prepared from hema (gold), Trapusha (tin), ghosha paatra (brass), tamra (copper), pittala (brass), loha (iron), madhūdumbara (from wood sap of Ficus religiosa) and mud are mentioned to have medicinal properties as could be seen from the following references of the Ayurveda mahodadhi written by Vaidya Sushena.
Bhajana adhivasa vidhi: adhyaya from Ayurveda Mahodadhu of Sushena:
Ayurveda Mahodadhi, Sushena – Bhaja Adhiavasa Vidhi Adhyaya 1-13
Ideal Vessel to Store and Drink Water? Copper, Mud, Steel vs Glass
Water in golden vessel
The water stored in a golden vessel is cold in potency;
Sweet in taste, Madhura Vipaka – sweet taste conversion after digestion.
Tridosha Shamana – balances all the three Doshas.
Veeryakara – improves immunity, fertility and potency
Balakara – improves strength and immunity
Medhakara – improves intelligence
Shubha – auspicious, good.
Read related: Metal Charged Water For Skin Allergies, Tiredness, Energy
Water stored in tin vessel
Water stored in tin vessel (Trapusa):
Picchila – sticky
Madhura – sweet
Increases Kapha Dosha
Increases the bulk of feces and urine.
Water stored in brass vessel
The metal used to prepare bell producing the sound is getting referred as Ghosha Patra – brass.
The water stored in a brass vessel is
Katu – Pungent in taste and Vipaka.
Guru – heavy
Increases Kapha and Pitta Dosha.
Increases strength and immunity, when used for a longer period of time. |3|
The stream of water made into contact with hot knife
Causes cold in regions around and above the nose (ghrāṇopari). When sprinkled over eyes, the thus obtained milk controls the Tridoshas (affecting the eyes). |4|
Water stored in copper vessel
The water stored in a copper vessel (tāmra bhājana)
Ushna – hot potency
Swadu – sweet
Katu – slightly pungent.
Katu vipaka – undergoes pungent taste conversion after digestion
It increases Pitat and Vata Dosha.
Decreases quantity of feces and flatus. |5|
Read related: Hot Water Benefits As Per Ayurveda
A kind of pittala or brass is known as Reetika:
Water boiled in rittikā vessel
Katu – spicy, pungent
Decreases Kapha Dosha.
increases the pitta.
Being hot in potency and kaTu in vipaka,
It may increase meha roga (an urinary disease). |6|
Water in iron vessel
The water stored in a iron vessel (lohabhājan-saṃsthaṃ) is spoiled (Dushita) and is unfit for drinking purpose.
Still if consumed, it results in raktapitta, itching and diminished agni. |7|
The water heated or boiled in a iron vessel (lohabhājan- saṃtaptaṃ) when partaken results in itching and low agni (low digestion) and purges the malas (malānām recane) and cleanses stomach (Amashaya kshalana) |8|
The water heated over the vessel prepared from the wood of udumbara – Ficus racemosa tree (madhūdumbara-pātreṇa tāpitam) is ideal for the body. It increases the luster of the body and alleviates the pitta too. |9|
Water heated in earthern vessel
The water heated over an earthern vessel
Useful to cleanse out waste products (malas)
Dhatu Samyakara – balances Doshas and body tissues.
Improves Veerya – potency
Bala Ojaskara – improves immunity and strength |10 |
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Food, drinks in different vessels
Dr JV Hebbar:
Acharya Sushruta describes as below:
वक्ष्याम्यतः परं कृत्स्नामाहारस्योपकल्पनाम् ॥
घृतं कार्ष्णायसे देयं , पेया देया ति राजते ॥४४९॥
फलानि सर्वभक्ष्यांश्च प्रदद्यद्वैदलेषु तु ॥
परिशुष्कप्रदिग्धानि सौवर्णेषु प्रकल्पयेत् ॥४५०॥
प्रद्रवाणि रसांश्चैव राजतेषुपहारयेत् ॥
कट्वराणि खडांश्चैव सर्वाच्छैलेषु दापयेत् ॥४५१॥
दद्यात्ताम्रमये पात्रे सुशीतं सुश्रृतं पयः ॥
पानीयं पानकं मद्यं मृन्मयेषु प्रदाप्पयेत् ॥४५२॥
काचस्फटिकपात्रेषु शीतलेषु शुभेषु च ॥
दद्याद्वैदूर्यचित्रेषु रागषाडवसट्टकान् ||४५३||
vakṣyāmyataḥ paraṃ kṛtsnāmāhārasyopakalpanām ||
ghṛtaṃ kārṣṇāyase deyaṃ , peyā deyā ti rājate ||449||
phalāni sarvabhakṣyāṃśca pradadyadvaidaleṣu tu ||
pariśuṣkapradigdhāni sauvarṇeṣu prakalpayet ||450||
pradravāṇi rasāṃścaiva rājateṣupahārayet ||
kaṭvarāṇi khaḍāṃścaiva sarvācchaileṣu dāpayet ||451||
dadyāttāmramaye pātre suśītaṃ suśrṛtaṃ payaḥ ||
pānīyaṃ pānakaṃ madyaṃ mṛnmayeṣu pradāppayet ||452||
kācasphaṭikapātreṣu śītaleṣu śubheṣu ca ||
dadyādvaidūryacitreṣu rāgaṣāḍavasaṭṭakān ||453||
Sushruta Samhita, Sutrasthana 46th chapter.
Meaning of the verses:
Ghee should be kept in iron vessel – ghṛtaṃ kārṣṇāyase deyaṃ,
Juices, food drinks in silver vessels – peyā deyā ti rājate
Silver vessels are generally coolant. Coolant fruit juices and drinks, being cooling, would get their properties enhanced by silver.
phalāni sarvabhakṣyāṃśca pradadyat vaidaleṣu tu – fruits and all eatables(snacks) be kept in vessels made of leaves. Fruits remain fresh for a longer period of time, if kept in leaves wrapping.
parisuska(cooked meat) and Pradigdha(cooked meat soaked in milk) should be kept in vessels of silver;
sours (sauces), cooked buttermilk and all such others (which are sour) should be kept in vessels made of stone; If metallic, then the metals may react with the sour substances, hence the stone vessels.
water well boiled and the cooled should be kept in vessels of copper. I will discuss this in detail in a future letter.
Syrups and wines should be kept in vessels made of mud, glass or rock crystal(stone) are cold and beautiful.
These beverages are taken in a leisurely, relaxing environment. Hence, the stress on the vessels to be beautiful. The non reactive vessels are chosen specifically, for these drinks
Salted and soured pickles of vegetable and fruit (Raga, Sadava and Sattaka) should be kept in vessels of Gems and precious stones.