Parpati Kalpana – Therapeutic Use In Ulcerative Colitis


Rasa shastra is a branch in ayurvedic science, which deals in medicines derived from various metals and minerals. It is further divided into kalpanas (procedures) which is the basis of the formation of pharmaceutical formulation derived from minerals, inorganic compounds, herbomineral and other metals. There are many kalpanas like kupipakwa kalapana, khalviya kalapana, pottali kalpana etc parpati kalpana is one of them. Parpati is basically made by processing mercury. It has a reference in Chakrapani. It is made from gold and other beneficial metals. It is made in the form of flakes. Parpati kalpana has high therapeutic values, and is highly potent. It is well recommended in ulcerative colitis. Let’s discuss!


Rasashastra deals in mercury sciences, in which mercury is processed through various techniques that makes it useful for human consumption and makes it highly absorbable. Parpati kalpana is highly recommended and useful in grahani/ulcerative colitis. The description of parpati is found in ayurvedic texts. Nagarajuna was the first one to bring out the use of parpati in kushta roga. Parpati is prepared with mercury through a process called murchana which is sagni or niragni and with gandhak or without gandhak. Medications prepared with mercury are highly beneficial. Cure of ulcerative colitis became possible with the invention of parpati. Moreover it is useful in rajayakshma (tuberculosis), gulma (tumour), leprosy etc. With many uses from parpati kalpana, many types of parpati have been prepared namely vijay parpati, panchamrita parpati, tamra parpati, swarna parpati, loha parpati etc.

Parpati Kalpana

Ulcerative colitis is best correlated with Grahani roga because they have many things in common like signs and symptoms.

Materials used and procedure

  1. Mortar and pestle
  2. Iron pan
  3. Spatula
  4. Fire
  5. Cowdung
  6. Kadli patra

Method :

After purifying gandhaka and parada, kajjali is prepared by combining them in iron mortar and mardana until all kajjali signs are obtained. Later, other ingredients are added to the kajjali depending on the type of parpati being made. After that proper mardana is carried out until the mixture is homogeneous and uniform. Now the mixture is taken in iron psn smeared with ghee and heated until it becomes uniformly melted. Now transfer the contents on a clean kadli patra which is already kept on a bed prepared out of gomaya. Now another kadli patra is placed over spread contents. Now a little amount of gomaya is spread over two kadli patra and pressed gently. Now let the contents be cooled down and flakes of the parpati are achieved. The impression of the kadli patra should appear on the parpati while pressing it. Later, parpati is kept for drying, then it is crushed and powder is kept in an airtight container.  The colour of the parpati depends upon the ingredients.

Properties of parpati

  • It is usually black in colour but may depend on the ingredients and has a lustre and has a flaky appearance.


  • Mainly useful in irritable bowel disorders (ulcerative colitis/crohns), diarrhoea, ascites, tumour, inflammation, piles, anaemia, leprosy and other skin and digestive disorders.

Significance of kadali patra (banana leaf) and gomaya (cow dung)

1. Kadali patra

  • It acts as a barrier between gomaya and parpati. Moreover it adds kshaya quality to the parpati. It is used because of its convenience as it is tensile, soft, wide and thin.

2. Gomaya (cow dung)

  • Parpati is usually used in disorders that emerge because of pitta dosha i.e. grahani and mandagni. Cow dung is an animal product which contains bile and other products. The bilious product that cow dung gets absorbed in parpati through kadali patra media. Thus useful in pittaja disorders and biliary disorders when consumed. Thus it is helping in pittaja disorders.
  • It is a unique kalpana that has minerals, animal products, and vegetables.

Different Types of Parpatis

1. Vijaya Parpati

Ingredients and Quantity

  • Shudha Parada (pure mercury)- 4 parts, Shuddha Gandhak (pure sulphur)- 2 parts, Swarna bhasma (gold calx) -2 parts, Raupya bhasma (silver calx) – 1 part, Mukta bhasma (calx of pearl)- 1part, Vaikranta bhasma (contains iron and silica) – 1part

Dose and Anupana

2 Ratti (250 mg) with Brishta Jeeraka Churna (cumin powder) and curd or takra (buttermilk).

Usage :

Chronic grahani (ulcerative colitis), diarrhoea, piles, tuberculosis, jaundice, anaemia, splenomegaly,  acidity, ascites, leprosy, skin disorders, diabetes, fever.
Acts as rasayana and enhances fertility.

2. Panchamrit parpati

Ingredients and Quantity

  • Shudha Parada (pure mercury)- 4 parts, Shudha Gandhaka (pure sulphur)- 8 parts, Loha Bhasma (iron calx) – 2 parts, Abhrak Bhasma (mica calx)- 1 part, Tamra Bhasma (copper calx)- ½ part.

Dose and Anupana:

2 Ratti (250 mg) with Ksheer (milk), Madhu(honey), Ghee.


Ulcerative colitis, anorexia, nausea, vomiting, chronic diarrhoea, fever, and tuberculosis.

3. Tamra Parpati

Ingredients and Quantity

  • Shudha Parada (pure mercury) – 3 parts, Shudha Gandhak (pure sulphur) – 3 parts, Tamra bhasma (copper calx) – 3 parts, Shudh Vatsanabha (Aconitum ferox) – 1 part.

Dose and Anupana:

2-3 Ratti (250-375 mg) with Ardraka swarasa (ginger juice), Triphala Kwatha, Eranda Taila (castor oil), Kumari swarasa (aloe vera juice), Bakuchi Churna (powder of Psoralea corylifolia), Triphala Churna, Khadira Kwatha (decoction of Acacia catechu).

Usage :

Respiratory disorders, cough, shortness of breath, fever, anaemia, leprosy, pain, hepatosplenomegaly, diarrhoea.

4. Swarna parpati

Ingredients and quantity

  • Shudh parada (pure mercury) – 4 parts, Shudh gandhak (pure sulphur) -4 parts, Swarna bhasma (gold calx) – 1 part.

Dose and Anupana

1 Ratti (125 mg) with Brishta Jeeraka churna (cumin powder) and Madhu (honey).

Usage :

It is useful in all types of grahani (irritable bowel syndrome), tuberculosis, all types of pain. It increases fertility.

5. Loha parpati

Ingredients and quantity

  • Shudh parada( pure mercury), Shudh gandhak (pure sulphur), loha bhasma (iron calx) – all three in equal parts.

Dose and Anupana:

1-2 Ratti (125-250 mg) with Sheeta Jala (cold water), Dhanyaka and Jeerak kwath (decoction of cumin and coriander).

Usage :

It is used in postpartum pyrexia, grahani, abdominal pain, diarrhoea, anaemia, jaundice, splenomegaly, osteoarthritis, and leprosy.

6. Shweta parpati

Ingredients and Quantity

  • Surya kshara (potassium nitrate) – 1 part, Sphatika  (alum) – 1/8 part, Navsadara (ammonium chloride)- 1/16 part.

Dose and Anupana :

5-10 Ratti (625-1125 mg) with sheeta jala (cold water), Narikela Jala (coconut water), Sharkara yukta dugdha (milk with jaggery).


It is the best diuretic. Swedjanan (causing sweating), Vatanulomaka (vata pacification), Ashmari (kidney stones), Mutrakriccha (dysuria) , Mutraghata (retention of urine) etc.

Role of Parpati in Grahani (ulcerative colitis)

Grahani can be considered a syndrome in which persistent chronic diarrhoea is the dominant feature. Its main etiological factor is taking a non-beneficial or disorder aggravating diet by those who are recovering from diarrhoea and with poor digestive power. The clinical features include frequent stool passing of irregular consistency most of the time liquid, but sometimes well found containing undigested food matter, with pain and foul smell. Mandagni (low digestion power) is mainly responsible for causing Grahani roga.

Thus restoring of Agni/digestive power is the main concern in managing Grahani roga. The process of Parpati preparation is a samskara provided through Agni. With Agni, Ushnaguna (hot) and deepana (appetiser) properties responsible for increasing the appetite are derived.

By the alleviation of the vitiated vata, the main symptom i.e. Ati-Pravritti (excessive urge of defecation) of mala gets converted to Samyak (normal urge) pravritti. By the deepana, pachana and ushna properties of the drugs the intestinal ducts (Srotas) are opened and intake of food which converts into rasa gets assimilated properly. Due to the lack of proper nutrition, Svayathu, Jalodar, Gulma, Pandu etc. associated symptoms emerge in Grahani. Deepan (appetiser) and grahi (assembling) property of Parpati improves absorption of nutritious materials and supplementation of Iron, Copper etc. gradually alleviates the associated symptoms.

Pathya (diet to follow)

Green gram, pumpkin, gourds, potato, carrot, radish, coconut water, vegetable soup,  cow ghee, almond milk, soy milk.

Apathya (diet to avoid/restrict)

Jams , success, packed foods, meat, ice creams, unsaturated fats, cashew nuts, flax seeds, peanuts, hazelnuts, red chillies, milk products, animal products, cold water


Parpati has a high place in rasa medicines. With kadali patra and gomaya and other herbal medicines, parpati gets many beneficial contents. Kadali patra adds kshaya properties to parpati whereas gomaya adds biliary contents, thus helpful in gastrointestinal disorders. Hence it is used in ulcerative colitis by enhancing digestive fire resulting in proper digestion. That leads to rasa formation that fulfils dhatu poshan or in other words proper nutrition is achieved by the body which usually gets out of the body without absorption in ulcerative colitis. Moreover the grahi property of parpati restricts diarrhoea. In the end, use of parpati is promising that it treats ulcerative colitis so well. Thus ayurveda, rasashastra has many things to offer in the treatment of ulcerative colitis.

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Dr. Vikram Chauhan

Dr. Vikram Chauhan (MD - Ayurveda) is the CEO and Founder of Planet Ayurveda Pvt. Ltd. He is Author of the Book "Ayurveda – God’s Manual For Healing". He is an Ayurveda Expert Serving People worldwide through all the Possible Mediums, Operating from Main Branch in Mohali, India. With his Vast Experience in Herbs and their Applied Uses, he is successfully treating Numerous Patients suffering from Various Ailments with the help of Purest Herbal Supplements, Diet, and Lifestyle, according to the Principles of Ayurveda. For More Details, visit

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