Kanji Water is prepared from brown rice. It is light to digest. It is used as supportive therapy in the management of dehydration, diarrhea, cholera and gastroenteritis. Traditionally, it is also used to treat leucorrhea.
Ingredients & Preparation Method
|Organic Brown Rice||1 Part|
|Fresh Ginger||Q. S.|
How to Make Kanji Water (Brown Rice Water)
- Take water in a pan and add brown rice in it.
- Boil the water with rice until the rice become soft and swollen.
- Now, filter the water to separate the rice.
- Add salt, fresh ginger page and ground cumin in the rice water.
Now, Kanji water is ready to consume.
Kanji Water has following medicinal properties:
- Appetite stimulant
- General tonic
- Mild diuretic
|RASA (Taste)||MADHURA (Sweet)|
|GUNA (Main Quality)||LAGHU (Light)|
|VIRYA (Potency)||SHEETA (Cold)|
|VIPAKA (Resultant)||MADHURA (Sweet)|
|DOSHA KARMA (Effect on Humor)||Pacifies VATA DOSHA and PITTA DOSHA|
- Appetite loss due to excess heat in the body
- Burning sensation
Kanji Water Benefits
Kanji Water is the best alternative treatment for dehydration and loose stools. It helps to keep you hydrated and energetic. It has a cooling action. In summers, it helps you to reduce the effects of excess heat and prevents sunburns.
Kanji Water binds the stool due to its astringent action and relieves diarrhea. It also restores the water in the body and thus prevents dehydration.
Kanji Water is prepared from brown rice. It is known for its antibacterial and anti-inflammatory actions. It helps to reduce watery and white mucous discharge in women.
Oryza sativa (rice) has ant-mastitis property. It reduces inflammation and treats infection occurring in the breasts causing mastitis. (1)
However, Kanji Water has a mild action to relieve mastitis, but it can be used as supportive therapy along with other ayurvedic medicines.