Peya, aka: Peyā; 8 Definition(s)
Introduction
Peya means something in Hinduism, Sanskrit, Marathi. If you want to know the exact meaning, history, etymology or English translation of this term then check out the descriptions on this page. Add your comment or reference to a book if you want to contribute to this summary article.
In Hinduism
Ayurveda (science of life)
Peyā (पेया) is a Sanskrit technical term translating to “thin gruel”, and is used throughout Āyurvedic literature such as the Caraka-saṃhitā. Gruel is a type of soup usually having with some type of cereal as a base.
Source: Wisdom Library: Āyurveda and botanyPeya (पेय) or Peyavarga is another name for Kṣīrādi: the fifteenth chapter of the 13th-century Raj Nighantu or Rājanighaṇṭu (an Ayurvedic encyclopedia). The Rāja-nighaṇṭu is a medical lexicon ascribed originally known as the Abhidhānacuṇāmaṇi. It mentions the names of 1483 medicinal drugs (auṣadhi) and substances (dravya) excluding synonyms, grouped into twenty-two chapters [viz., Peya-varga].
Source: Wisdom Library: Raj Nighantu1) Peya (पेय) refers to “food to be drunk” and represents one of the six kinds of food (anna), according to the Vālmīki-Rāmāyaṇa Ayodhyākāṇḍa 94.20, and is commonly found in literature dealing with the topics of dietetics and culinary art, also known as Pākaśāstra or Pākakalā.—Vālmīkirāmāyaṇa gives us a five-fold classification of food items, which are [viz., peya].
2) Peya (पेय) or Peyā (पेया) refers to one of the various types of “gruels” (usually refers to a food preparation with cereal boiled in water or milk), as mentioned in the Kṛtānnavarga, which is a subsection of the Annapānavidhi of the Sūtrasthāna of the Suśrutasaṃhitā, an important Ayurvedic treatise. The discourses of the teacher Divodasa are believed to be summarised by his disciple Suśruta, who wrote the work Suśrutasaṃhitā in 4th century CE. [...] Kṛtānna-varga, the subsection of Annapānavidhi describes the preparations and properties of different types of gruels like peya, vilepi, maṇḍa, pāyasa, mudgayūṣa and kṛsara, meat dishes like ullupta, vesavāra, etc.
Peya refers to a type of Yavāgu or “rice gruel”, as described in the 17th century Bhojanakutūhala (dravyaguṇāguṇa-kathana).—According to Bhojanakutūhala, rice gruels are prepared by boiling rice in water. Different types of rice gruels are described here, the water content being different. For yavāgu generally the quantity of water taken is six times that of the measure of rice. If the quantity of water is four times, it is called vilepī. If it is fourteen times, then it is peyā. The text also describes another type of gruel viz. yūṣā which is slightly heavier than the last variety, i.e. peyā. [...]
Source: Shodhganga: Dietetics and culinary art in ancient and medieval India
Āyurveda (आयुर्वेद, ayurveda) is a branch of Indian science dealing with medicine, herbalism, taxology, anatomy, surgery, alchemy and related topics. Traditional practice of Āyurveda in ancient India dates back to at least the first millenium BC. Literature is commonly written in Sanskrit using various poetic metres.
Rasashastra (chemistry and alchemy)
Peya is rice boiled with fourteen times its weight of water and turned semi-liquid.
Source: archive.org: Rasa-Jala-Nidhi: Or Ocean of indian chemistry and alchemy
Rasashastra (रसशास्त्र, rasaśāstra) is an important branch of Ayurveda, specialising in chemical interactions with herbs, metals and minerals. Some texts combine yogic and tantric practices with various alchemical operations. The ultimate goal of Rasashastra is not only to preserve and prolong life, but also to bestow wealth upon humankind.
Languages of India and abroad
Marathi-English dictionary
pēya (पेय).—a S (Possible, proper, purposed &c.) to be drunk, drinkable.
--- OR ---
pēya (पेय).—f A disorder of the belly, attacking cattle.
Source: DDSA: The Molesworth Marathi and English Dictionarypēya (पेय).—a Drinkable.
Source: DDSA: The Aryabhusan school dictionary, Marathi-EnglishMarathi is an Indo-European language having over 70 million native speakers people in (predominantly) Maharashtra India. Marathi, like many other Indo-Aryan languages, evolved from early forms of Prakrit, which itself is a subset of Sanskrit, one of the most ancient languages of the world.
Sanskrit-English dictionary
Peya (पेय).—a. [pā-pāne karmaṇi yat]
1) Drinkable, fit to be quaffed or drunk; भोज्यं पेयं तथा चूष्यं लेह्यं खाद्यं च चर्वणम् । निष्पेयं चैव भक्ष्यं स्यादन्नमष्टविधं स्मृतम् (bhojyaṃ peyaṃ tathā cūṣyaṃ lehyaṃ khādyaṃ ca carvaṇam | niṣpeyaṃ caiva bhakṣyaṃ syādannamaṣṭavidhaṃ smṛtam) Rājanighaṇṭu.
2) Sapid.
-yam 1 Water.
2) Milk.
3) A drink, beverage.
-yā 1 Rice-gruel.
2) A drink mixed with a small quantity of boiled rice.
Source: DDSA: The practical Sanskrit-English dictionaryPeya (पेय).—mfn.
(-yaḥ-yā-yaṃ) Drinkable, drink. n.
(-yaṃ) 1. Water. 2. Milk. f.
(-yā) 1. Rice gruel. 2. Decoction of any thing after straining. 3. Any drink with a small quantity of boiled rice. 4. A nise, (Pimpinella anisum.) E. pā to drink, aff. yat .
Source: Cologne Digital Sanskrit Dictionaries: Shabda-Sagara Sanskrit-English DictionarySanskrit, also spelled संस्कृतम् (saṃskṛtam), is an ancient language of India commonly seen as the grandmother of the Indo-European language family. Closely allied with Prakrit and Pali, Sanskrit is more exhaustive in both grammar and terms and has the most extensive collection of literature in the world, greatly surpassing its sister-languages Greek and Latin.
Relevant definitions
Starts with: Peyala, Peyavarga.
Ends with: Agrapeya, Annapeya, Antahpeya, Apeya, Campeya, Champeya, Kakapeya, Kapeya, Kashyapeya, Lajapeya, Mandapeya, Papeya, Ritapeya, Shaundapeya, Shrotrapeya, Shundapeya, Traivishtapeya, Upeya, Vajapeya, Vaspeya.
Full-text (+15): Vajapeya, Sevakala, Caturvidhaanna, Lajapeya, Pejem, Peyavarga, Agrapeya, Antahpeya, Kakapeya, Annapeya, Samabhyupaiti, Yavagu, Ritapeya, Yusa, Peyya, Shrotrapeya, Ashtannani, Udicya, Kshiradi, Abhyutkshipati.
Relevant text
Search found 8 books and stories containing Peya, Peyā, Pēya; (plurals include: Peyas, Peyās, Pēyas). You can also click to the full overview containing English textual excerpts. Below are direct links for the most relevant articles:
Satapatha Brahmana (by Julius Eggeling)
Kāṇḍa V, adhyāya 2, brāhmaṇa 1 < [Fifth Kāṇḍa]
Kāṇḍa V, adhyāya 1, brāhmaṇa 4 < [Fifth Kāṇḍa]
Kāṇḍa V, adhyāya 1, brāhmaṇa 3 < [Fifth Kāṇḍa]
Rasa Jala Nidhi, vol 5: Treatment of various afflictions (by Bhudeb Mookerjee)
Chapter 16 - Symptoms and treatment of Trishna (thirst)
Sushruta Samhita, volume 4: Cikitsasthana (by Kaviraj Kunja Lal Bhishagratna)
Chapter XXVIII - Elixirs (rasayana) to improve memory and life span
Chapter XXXIX - The treatment of distressing symptoms
Chapter XXXIII - Description of purgative and emetic medicines
The Garuda Purana (by Manmatha Nath Dutt)
Chapter CXCII - Medicinal recipes of inffalible effcacies < [Dhanvantari Samhita]
Sushruta Samhita, Volume 6: Uttara-tantra (by Kaviraj Kunja Lal Bhishagratna)
Chapter LXV - The Technical terms used in the treatise < [Canto V - Tantra-bhusana-adhyaya (embellishing chapters)]
Chapter LVI - Symptoms and Treatment of Cholera (Visuchika) < [Canto III - Kaya-chikitsa-tantra (internal medicine)]
Chapter XL - Symptoms and treatment of Diarrhea (Atisara) < [Canto III - Kaya-chikitsa-tantra (internal medicine)]
Manusmriti with the Commentary of Medhatithi (by Ganganatha Jha)
Verse 5.89 < [Section IX - Other forms of Impurity]