Kansa is a metal that we, as a generation, probably do not recognize. It is talked about in a nostalgic tone by our parents, and it was regularly used in our grandparent’s generation. When our parents were growing up, plastic had made an appearance into the market. It overpowered ceramic, glass, steel, and of course, Kansa. It quickly became a relic of the past. This article series reflects on the current situation of this long-forgotten metal, once a crucial part of our lifestyle, from three angles:
- On the making of Kansa and its relationship with our health. According to both modern science and Ayurvedic principles.
- On the conditions of Kansa workers, where they are, and their social and economic circumstances.
- We will discuss how the current discourse on sustainability. And also how the environment is in close relationship with Kansa’s revival. In addition how we can rebrand it to suit the needs of the current consumer base, including younger people.
Part 1
What is Kansa, and How Is It Made?
Kansa is a name of Indian bell-metal or bronze, which, in the state of Assam, it is called Kanh, and in West Bengal and Odisha, it is known as Kansa. Kanchu in Kannada is apt for cooking and eating utensils. Sarthebari in the Barpeta district of Assam holds a unique place in the production of kanh utensils. In Assam, the utensils of Kanh have many religious uses. The unique utensils, bata and banbati, are use to give offerings and puja or show respect to guests and dignitaries. Kansa is an alloy, with a 4:1 proportion of copper and tin, typically 78% copper and 22% tin. It is over three thousand years old, in use since the Golden Age of Ayurveda: the Samhita Kala, a testament to our heritage and roots.
To make Kansa, copper and tin are heated together for 400 -700 degree Celsius to form bronze. The metal, now molten, is then made into sheets. The sheets are then shape into particular designs as per need. Utensils are polish manually with traditional substances such as sand and tamarind juice. Patterns are by skillfully hammering a series of tiny dents on to the heated metal. Kansa is a malleable metal in itself, and hence, the prepared alloy can acquire different kinds of finishes – matt or glossy, depending on the consumer’s aesthetic preferences.
Pure Kansa can be easily identified as it gives a sharp sound, similar to temple bells. That is why Kansa is often used in the making of percussion instruments as well a apart of utensils and cutlery. Pure Kansa is easy to maintain since it does not tarnish and it is corrosion-resistant. Kansa’s metal combination produces a tough, long-wearing material that is resistant to oxidation and subject only to an initial surface weathering.
Kansa and Our Health
Ayurveda Prakasha is one of the important ancient texts on ancient Indian Alchemy written by Shrimad Madhava Upadhyaya in circa 16th-17th century AD, which provides comprehensive statements about the health benefits of Kansa. In the Sanskrit alchemical work “Rasaratna Samucchaya,” there is significant information about Kansa’s healing properties.
Kansaware plates, glasses, and cutlery used to be a staple in households across India. Suppose one is thinking of discarding plasticware because of its health and environmental aspects. In that case, Kansa is the best metal to make the switch because of its sustainable nature and health properties.
Metals like copper and brass react with sour and salty food to form chemical compounds harmful to our body. However, Kansa does not react, which is why it is safe to cook and eat in. In the 5th century, Ayurvedic scientist Charaka stated that eating and cooking in Kansa utensils, made with the correct copper and tin ratio, balance the body’s pH level. In Sanskrit, the phrase “Kansyam Buddhivardhakam” refers to the belief that Kansa sharpens our intellect and calms our minds, which is severely vital in today’s fast world. It has been said that eating in Kansa utensils also acts as a stress reliever. Not only that, it is a metal that boosts energy as well.
The Kansa Water
Water stored in Kansa pots does not go stale. According to Ayurvedic philosophy, water stored in Kansa for eight hours can correct and balance all three “doshas” present in our body. The tridosha theory says that our body contains “Vata,” “Pitta”, and “Kapha.” Each dosha, if unbalanced, can lead to specific ailments and health problems. For example, deranged “Vata” can lead to pain, causing gout or rheumatism; unbalanced “Pitta” can lead to digestion problems, and unbalanced “Kapha” can lead to flu and lung diseases. Kansa helps tackle these issues, as it has balancing and anti-inflammatory properties, which reduces arthritis and joint pain.
Drinking and eating from copper vessels fulfils the requirement of important copper trace metals for the optimal functioning of thyroid glands. Copper also reduces inflammation and improves haemoglobin since it has vital medicinal and healing properties, which the food or water kept in it acquires. Copper is the key component in the production of melanin, helping to restore healthy skin and reduce skin wrinkling. It also helps break down and eliminate fat, aiding in weight loss for people who want to lose weight. Copper, and therefore Kansa, also helps in cardiovascular health and reduces anemia by regulating blood pressure.
Kansa: A Boon In Disguise
Kansa is not only a metal that reflects our history; it is also extremely beneficial for our health and wellness. A switch to Kansa is essentially a lifestyle change. For a healthier, calmer, and more joyful life, eating in Kansa can prove to be a catalyst. Call it Ayurveda, or science, or even the Placebo Effect; if you are a sceptic, a switch to the bell-metal will have welcome effects on your life which you will not end up regretting in the future.
For the next article of this series, we will look at the people who create this beautiful metal, if they are getting their due or struggling. These article series aim to create awareness amongst the public about a metal that deserves to be popular. Because Kansa is not only metal, it is rather an experience, a culture, and a way of life.