Significance of Kanji
Kanji is a significant fermented drink made primarily from rice or barley, recognized in both Rasashastra and Ayurvedic practices. It serves various purposes, including the purification of mercury (visha-musti) and other substances, and is involved in several medicinal processes. Kanji is noted for its benefits in detoxification, skin treatments, and balancing doshas while being a medium in heating processes. Despite its uses, certain preparations involving Kanji are advised against during mercury consumption due to potential efficacy reduction.
Synonyms: Chinese characters
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
Hindu concept of 'Kanji'
In Hinduism, Kanji is interpreted as a versatile fermented drink, particularly a rice-based beverage, utilized in various medicinal processes, including mercury purification, enhancing efficacy, and serving as a complementary substance in treatments.
From: Rasa Jala Nidhi, vol 1: Initiation, Mercury and Laboratory
(1) A fermented liquid used in the processes for purifying mercury, especially in conjunction with other herbs.[1] (2) A fermented liquid made from rice or similar ingredients, used in the mercury exhaustion process.[2] (3) A preparation used in the dipana process to boil mercury, either in the first or second process.[3] (4) A substance used to rub mercury and also to wash it off after the heating process.[4] (5) A fermented drink which is advised against when taking mercury, as it can reduce its efficacy.[5]
From: Rasa Jala Nidhi, vol 2: Minerals (uparasa)
(1) A liquid that can be combined with gairika and used internally to cure certain types of fever.[6] (2) A fermented rice water used in the heating and cooling process of essence of mica to aid in breaking it down.[7] (3) A fermented drink used in the preparation of Haritala.[8] (4) One of the liquids mentioned as an option for boiling Hingula in the purification process.[9] (5) A fermented rice water that plays a role in the immersion of mica and paddy to facilitate the extraction of mica particles.[10]
From: Rasa Jala Nidhi, vol 4: Iatrochemistry
(1) A liquid to be consumed after taking the medicine, likely serving a complementary purpose.[11] (2) A fermented drink included as an option for accompaniment in the medicinal mixture.[12] (3) A fermented drink or substance that should be avoided at the time of taking the medicine.[13] (4) A specific food item referenced, which might have dietary restrictions.[14]
From: Rasa Jala Nidhi, vol 3: Metals, Gems and other substances
(1) A fermented beverage made from rice, used in processes for treating iron.[15] (2) A fermented drink made from rice or barley, used in the purification of visha-musti.[16] (3) A fermented beverage made from rice that is noted for its strength, lightness, and digestive properties.[17]
The concept of Kanji in scientific sources
Kanji, in this context, is a sour gruel utilized for purification and detoxification processes, known for its acidic properties that help extract alkaloids and in fermenting liquids for the Shodhana method with Rajata.
From: World Journal of Pharmaceutical Research
(1) A fermented rice or water drink often used in purification processes during Shodhana.[18] (2) Fermented rice water used as a medium for Nimajjana in the purification of Kupilu seeds.[19] (3) Kanji is a preparation discussed in Ayurveda Prakash that employs specific dravyas (substances) for conducting a particular Sanskara (purification) of Parada.[20] (4) A fermented rice water preparation used in Ayurvedic formulations for various medicinal purposes.[21] (5) An acidic preparation made by fermenting a mix of rice and water with radish, used in the preparation of shankha.[22]
From: AYU (Journal of Research in Ayurveda)
(1) A fermented liquid used in the Shodhana process for detoxifying Rajata.[23] (2) A sour gruel used as a purifying medium for Kupeelu, characterized by its acidic nature which aids in extracting alkaloids.[24]
From: Ayushdhara journal
(1) A fermented preparation in Ayurveda made primarily from cereals (rice) and pulses, known for its therapeutic uses including balancing Vata and Kapha doshas.[25] (2) A fermented liquid media used in Shodana process for quenching iron fillings.[26]
From: Journal of Ayurveda and Integrative Medicine
(1) Sour gruel used as one of the media in the Shodhana procedure during LB preparation.[27]