Exploring Rajat Bhasma

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 The Majestic Ayurvedic Elixir For Well-Being And Vitality

Rajat Bhasma, a silver nanoparticle employed in Ayurvedic medicine, serves a multitude of purposes. Its production involves a meticulous process of extensive oxidation carried out at high temperatures. By burning silver with specific herbs, particularly lime juice, the silver transforms into calcined ash or fine bhasma. Through the application of heat, the silver particles undergo conversion into nanoparticles, resulting in lightweight calcined ash.

Rajat Bhasma possesses a taste that is astringent, sweet, and sour. It not only provides strength but also imparts the qualities of Lekhana (scraping) and sarak (cleansing) to the body, while promoting a calm mind. With its natural cooling properties, it aids in pacifying the system. According to Ayurvedic scriptures, Rajat Bhasma is recognized for its ability to pacify the Vata and Pitta doshas (humors).

Rajat Bhasma, consisting of reduced silver nanoparticles, finds application in various therapeutic areas within Ayurvedic medicine. Its preparation involves an intricate process of extensive oxidation conducted under high temperatures. By burning silver with specific herbs, particularly in the presence of lime juice, calcined silver ash or bhasma is obtained. This Chandi Bhasma, derived from pure silver particles, is generated at elevated temperatures. Through the heating process under intense temperatures, the silver particles undergo a transformation into nanoparticles, while the calcined ash becomes lighter in weight and floats on water.

Ayurvedic Properties Of Rajata Bhasma

Rajat Bhasma is prepared through an extensive oxidation process accompanied by intense heat. Burning silver with specific herbs and lime juice yields the residue known as calcined intense ash. Pure silver is utilized to produce Chandi Bhasma, employing high heat. This remarkable formulation, Rajat Bhasma, exerts a profound influence on the body’s humors (Dosha karma), particularly in calming the pitta and Vata.

Rasa (taste): Rajat Bhasma exhibits the tastes of Madhura (Sweet), Kashaya (Astringent), and Khatta (Sour).

Guna (pharmacological action): It acts as a smooth (Lekhana) agent and provides strength (Sarak).

Virya (potency): Rajat Bhasma has a cooling (Sheeta) potency.

Vipaka (post-digestive effect): It yields a sweet (Madhura) post-digestive effect.

Prabhava (special property): Rajat Bhasma primarily strengthens the body in its action.