Pishti/Non-heated Triturated preparation (पिष्टी)

A Hypothetical Evolution of Pishti from Forest to Formula

In the early phases of Ayurvedic evolution, human beings relied primarily on plants, roots, and minerals found in nature for healing. While herbs addressed many disorders, ancient physicians gradually realized that certain natural minerals, gemstones, shells, and calcareous substances possessed profound therapeutic potential—especially in Pitta-dominant, bleeding, inflammatory, and metabolic disorders.

Initially, these substances were used in crude forms—washed, broken, or dissolved in liquids. However, it soon became evident that raw minerals were difficult to digest, abrasive, and potentially harmful if not processed correctly. This necessity gave rise to refined pharmaceutical techniques within Rasa Shastra.

Among these innovations emerged Pishti Kalpana—a gentle, non-heating method of processing minerals and gemstones by prolonged trituration (Mardana) with cooling herbal liquids such as Gulab Jala, Kewda Jala, Chandan Jala, or Aloe juice. Unlike Bhasma, Pishti avoids intense fire (Agni), preserving Sheetala (cooling) and Saumya (gentle) properties.

Thus, Pishti represents a pharmaceutical evolution:

From forest minerals → purification (Shodhana) → fine triturated medicinal form

From crude matter → bioassimilable, cooling, microfine formulation

Over time, Pishtis such as Praval Pishti, Mukta Pishti, Jaharmohra Pishti, Akik Pishti, and Trinakantamani Pishti became integral to classical Ayurvedic practice, especially for Pitta disorders, Raktavikara, and Rasayana therapy.

Qualities of a Good Pishti

• Powder should be extremely fine, smooth, and silky
• No grittiness when rubbed between fingers or teeth
• Should produce a cooling sensation upon ingestion. Ideal for Pitta and Rakta disorders.
• Free from physical, chemical, and toxic impurities
• Properly triturated with the prescribed liquid media
• Prepared without direct heating, preserving natural cooling potency
• Long shelf life without loss of potency when stored properly

General Mode of Administration of Pishti

Pishti is primarily used for internal administration, though dosage and vehicle are critical.

• Internal Administration (Abhyantara Prayoga)
• Dose (Adults): 125 mg – 250 mg (may go up to 500 mg as per condition)
• Frequency: Once or twice daily.
• Preferred Time: After meals (especially for Pitta disorders)
• Anupana:
  • Pitta disorders: Rose water, milk, sugar water
  • Rakta disorders: Honey with cooling decoction
  • Vata involvement: Ghee or milk
  • Debility / Rasayana: Milk with Mishri

Pishti is often administered along with herbal formulations, not as a standalone drug.

General Guidelines for Ayurvedic Practitioners on the Use of Pishti

• Evaluate Prakriti, Vikriti, Agni, and Bala
• Pishti is especially suitable for Pitta-pradhana individuals
• Use caution in Ama, Mandagni, and Kapha-dominant states
• Pishti is best suited for:
  • Pitta disorders (Amlapitta, Daha, Raktapitta)
  • Rakta Vikara (bleeding tendencies)
  • Cardiac irritability
  • Nervous agitation
  • Convalescence and Rasayana therapy
• Start with minimum effective dose. Adjust based on age, strength, and chronicity. Avoid high doses without supervision
• Pishti works best when combined with suitable Kwatha, Churna, Avaleha, or Ghrita, supported by appropriate Ahara-Vihara
• Encourage cooling, non-spicy diet. Avoid alcohol, excessive heat exposure, and spicy foods
• Promote mental calmness and adequate hydration
• Avoid indiscriminate use
• Use cautiously in:
  • Severe Kapha disorders
  • Poor digestion
  • Pregnancy (unless clearly indicated)
• Store in airtight, moisture-free containers & Protect from sunlight

Disclaimer:

This guideline is based on Ayurvedic classical principles and intended for educational use. Practitioners should use their clinical judgment, patient assessment, and individualized protocol before prescribing Pishti in actual clinical settings.