Overview
Pear is one of the herbs traditionally used in Ayurveda for kidney stones. Nashpati (Pear) is a temperate fruit cultivated in the Himalayan regions and parts of North India. The fruit is sweet-astringent and nutritive. It is somewhat heavy to digest. The fruit is eaten fresh and used in preserves. Several varieties are cultivated. Dose: As food. Verse: 78.
How Pear Helps with Kidney Stones
According to Ayurvedic pharmacology, Pear has specific properties that make it valuable for addressing kidney stones:
- Potency (Virya): Sheeta (cold)
- Post-digestive (Vipaka): Madhura (sweet)
- Taste (Rasa): Madhura (sweet), Kashaya (astringent)
- Qualities (Guna): Guru (heavy)
Ayurvedic Properties
- Taste (Rasa)
- Sweet (Madhura), Astringent (Kashaya)
- Quality (Guna)
- Heavy (Guru)
- Potency (Virya)
- Cold (Sheeta)
- Post-digestive (Vipaka)
- Sweet (Madhura)
- Key Constituents
- Sugars, Vitamin C, Fiber, Pectin
- Also Known As
- English: Pear
Sanskrit: नाशपाती, अमृतफल
Hindi: नाशपाती
Other Herbs for Kidney Stones
See all herbs for kidney stones on the Kidney Stones page.
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.