Panchamrit is an essential requirement for any pooja according to the Hindu religion. It is the divine offering to the deities and used during Abhisheka. The word is a combination of two words, Pancha (five) and Amrut (divine nectar). According to Mahabharta, Panchamrit was one of the ingredients that appeared during the Samudra Mathan also known as Ksheera Saagar mathan (churning the ocean of milk).
According to Ayurveda these five ingredients have immense health benefits when combined in correct proportions. Panchamrit nourishes the Sapt Dhatu (the seven bodily tissues) namely; Shukra Dhatu (reproductive tissues), Majja Dhatu (bone marrow and nervous tissues), Asthi Dhatu (bone, teeth), Medas Dhatu (fatty tissues), Mamsa Dhatu (muscle tissues), Rakta Dhatu ( blood ) and Rasa Dhatu (plasma for strength, immunity and vitality). Panchamrit can be consumed every-day and particularly for nine months during pregnancy as per Ayurvedic scriptures.
Panchamrit is made from Cow’s milk. According to Ayurveda cow’s milk has a cooling effect upon our body and mind. It enhances Ojas, the essential energy responsible for a long healthy life, radiance, strength, vitality, immunity, and mental and emotional wellness. It increases appetite and has strengthening effect and it is also said to be effective in curing fever.
Curd or yogurt is the only fermented food that Ayurvedic scriptures acknowledges as Sattvic. It is a probiotic and improves the digestion and balances vata dosha. Cow curd is slimy, sweet in digestion. Increases meda dhatu (fatty tissues), shukra (reproductive tissues), kapha, pitta, rakta and agni. It is used in anorexia, debility, and weakness.
Sugar is the symbol of sweetness and bliss. Candy sugar or mishri is used in many Ayurvedic formulas and churnas (medicinal powders). Candy sugar has a cooling effect on the body. Gudasharkara (Jaggery sugar) acts as coolant, and is sweeter, also useful in bleeding disorders and relieves thirst.
Ghee, the most treasured food of Ayurveda has remarkable healing properties for the body and mind. A good source of Vitamins A and E with antioxidants that offer medicinal benefit. Cow ghee enhances memory, intellect, digestive capacity, oja, kapha, and meda. It is cold, sweet in taste, and after digestion (vipaka) too. It balances vata and pitta and alleviates dryness. It has thousand good qualities, and does a thousand actions, when processed properly. (Precaution: According to Ayurveda, ghee and honey should never be mixed in equal quantities.)
Pure honey has all the required enzymes. It improves digestion, clears complexion, and makes skin smooth. It is easily digestible and gets assimilated in the bloodstream instantly when consumed. Honey is often the Anupana, a carrier or medium for Ayurvedic medicines. It is said to be yogavahi, which means it acts as carrier. It enhances the quality of other four ingredients. It is included one of those ingredients that can be taken daily (pathya)
- 4-5 tablespoon Cow’s milk.
- 1 tablespoon sugar
- 1 tablespoon honey
- 1 tablespoon curd
- 2 tablespoon ghee
All ingredients have specific symbolic meanings. Milk represents purity and piousness, honey symbolizes sweet speech and unity, sugar is about sweetness and bliss, yogurt/curd indicates prosperity and ghee is for strength and victory. These five ingredients when mixed in the right proportion improve each other’s gunas or good qualities.