Ashtanga Hrudaya Sutra Sthana Chapter 5: Dravadravya Vijnaniyam Adhyayam (Types and Health Benefits of All Liquid Foods)

The 5th chapter of Sutrasthana is known as Dravadravya Vijnaneeya Adhyaya.
Drava means liquid; dravya means substance. This chapter deals with the types and health benefits of all liquid foods. It explains in detail the types and benefits of water, milks, dairy products, sugarcane juices, honey, oils, wines and urine.

अथातो द्रवद्रव्यविज्ञानीयमध्यायं व्याख्यास्याम: इति ह स्माहुरात्रेयादयोमहर्षय: ॥
Maharshi Atreya and other sages pledge that they would henceforth be explaining the chapter named Dravadravyavijnaniyam.

​​​​​Water to be used for drinking

ऐन्द्रमम्बु सुपात्रस्थमविपन्नं सदा पिबेत्॥४॥
तदभावे च भूयिष्ठमान्तरिक्षानुकारि यत्।
शुचिपृथ्व्यासितश्वेते देशेऽर्कपवनाहतम्॥५॥
Rain water, which is
Supatrastham – collected in a clean vessel,
Avipannam – which has not changed in colour, taste and odour,
should always be used for drinking.
In its absence, the water from the earth, which resembles rainwater in all its qualities, is collected from a clean vast place that has black or white soil and which is exposed to sunlight and breeze.

Dushtajala – Contaminated water

न पिबेत्पङ्कशैवालतृणपर्णाविलास्तृतम्।
सूर्येन्दुपवनादृष्टमभिवृष्टं घनं गुरु॥६॥
फेनिलं जन्तुमत्तप्तं दन्तग्राह्यतिशैत्यतः।
अनार्तवं च यद्दिव्यमार्तवं प्रथमं च यत्॥७॥
लूतादितन्तुविण्मूत्रविषसंश्लेषदूषितम्।
Water that is unfit for drinking:
Water that is contaminated by
Panka – dirt, mixed with mud,
Shaivala – algae,
Trina – weeds,
Parna – leaves,
Surya indupavanaadrishta – which is not exposed to sunlight, moonlight and wind,
Abhivrishta – which is a mixture of old and freshwater,
Gana – which is thick,
Guru – not easily digestible,
Phenilam – frothy,
Jantumat – containing worms,
Taptam – hot in nature,
Dantagrahiatishaityataha – causes tingling sensation of teeth by being very cold,
Anarthavam – that rainwater which is non–seasonal,
Arthavamprathamam – though seasonal, that of the first rain,
Water contaminated by
Tantu – webs,
Vit – faeces,
Mutra – urine,
Visha – poison of
Luta adi – spider etc., should not be used for drinking.

Diseases caused due to usage of Dushtajala

तत्कुर्यात्स्नानपानाभ्यां तृष्णानाहोदरज्वरान्।
Using Dushtajala (polluted water) for Snana (bath) and Paana (drinking) will lead to
Trishna – thirst,
Anaha – abdominal distension,
Udara – ascites,
Jwara – Fever.

Nadijala –River water

पश्चिमोदधिगाः शीघ्रवहा याश्चामलोदकाः॥८॥
पथ्याः समासात्ता नद्यो विपरीतास्त्वतोऽन्यथा।
Water of the rivers which is suitable for use:
Paschimodadhiga – that which flows into the west sea,
Shigravaha – with high speed,
Amala udaka – which is pure (uncontaminated) is good for health.
Water of a river flowing in the opposite (viparita) direction, i.e. eastern sea is not ideal for consumption.

Water of rivers arising from Himalaya and Malaya mountains

उपलास्फालनाक्षेपविच्छेदैः खेदितोदकाः॥९॥
हिमवन्मलयोद्भूताः पथ्यास्ता एव च स्थिराः।
कृमिश्लीपदहृत्कण्ठशिरोरोगान् प्रकुर्वते ॥१०॥
The water of rivers arising from Himalaya and Malaya mountains, and which gets churned up well by dashing against rocks is considered Pathya (suitable for use and good for health).
The same water if stagnated (sthira) gives rise to
Krimi – worms (intestinal parasites),
Shlipada – filariasis,
Hridroga – diseases of the heart,
Kantaroga – diseases of the throat and
Shiro roga – diseases of the head.

Diseases caused by water of rivers originating from various regions

प्राच्यावन्त्यपरान्तोत्था दुर्नामानि महेन्द्रजाः।
उदरश्लीपदातङ्कान् सह्यविन्ध्योद्भवाः पुनः॥११॥
कुष्ठपाण्डुशिरोरोगान् दोषघ्न्यः पारियात्रजाः।
बलपौरुषकारिण्यः सागराम्भस्त्रिदोषकृत्॥१२॥
Water of rivers of the Prachya (gauda), Avanti (malwa) and Aparanta (konkana) countries causes Arshas (haemorrhoids);
Water of rivers arising from Mahendra mountains causesUdara (enlargement of the abdomen) and Shlipada (filariasis);
Those arising from Sahya and Vindhya mountains causes Kushta (skin diseases), Pandu (anaemia) and Shiroroga (diseases of the head);
Those arising from Pariyatrais doshagna (mitigates the aggravated dosas), bestows bala (strength) andpourusha (sexual vigour);
The Sagaraambu (sea water) is tridoshakrit (causes vitiation of all the three dosas).

Qualities of water in wells and ponds

विद्यात्कूपतडागादीन् जाङ्गलानूपशैलतः।
The water in kupa (deep wells), tadaga (artificial ponds) etc., should be considered to be similar (in qualities and properties) to the corresponding desha (place) in which they are located and the hills situated nearby.

Jalapanavarjya– contra–indications for drinking water

नाम्बु पेयमशक्त्या वा स्वल्पमल्पाग्निगुल्मिभिः॥१३॥
पाण्डूदरातिसारार्शोग्रहणीशोषशोथिभिः।
Water should not be consumed (naambupeyam) or consumed in very little quantity (swalpam), by those suffering from
Alpaagni – poor digestive function,
Gulma – tumours of the abdomen,
Pandu – anaemia,
Udara – enlargement of the abdomen,
Atisara – diarrhoea,
Arshas – haemorrhoids,
Grahani dosha – diseases of the duodenum,
Shotha – oedema.

Consumption of water based on seasons

ऋते शरन्निदाघाभ्यां पिबेत्स्वस्थोऽपि चाल्पशः॥१४॥
Even a healthy person is recommended to drink only small quantities of water in all other seasons except Sharad (autumn) and Nidagha (summer).

Effects of drinking water with respect to meals

समस्थूलकृशा भुक्तमध्यान्तप्रथमाम्बुपाः।
Drinking water in between meals is considered healthy, such a person will neither be too thin nor too fat.
Drinking water after meals causes obesity,
Drinking water before meals causes emaciation, weakness.

Sheetajala – cold water

शीतं मदात्ययग्लानिमूर्छाछर्दिश्रमभ्रमान्॥१५॥
तृष्णोष्णदाहपित्तास्रविषाण्यम्बु नियच्छति।
Cold water relieves
Madatyaya – alcoholic intoxication,
Glani – exhaustion,
Murcha – fainting,
Chardi – vomiting,
Shrama – debility (fatigue),
Bhrama – giddiness,
Trushna – thirst,
Ushna – heat (of the sun),
Daha – burning sensation,
Pittasra – bleeding conditions and Pitta dominant conditions and
Visha – poison / toxins.

Ushnajala– Hot water

दीपनं पाचनं कण्ठ्यं लघूष्णं बस्तिशोधनम्॥१६॥
हिध्माध्मानानिलश्लेष्मसद्यःशुद्धिनवज्वरे।
कासामपीनसश्वासपार्श्वरुक्षु च शस्यते॥१७॥
Hot water is
Deepana – stimulates hunger,
Pachana – helps in digestion,
Kantya – good for the throat,
Laghu – easily to digest,
Ushna – hot in potency,
Basti shodhana – cleanses the urinary bladder,
It relieves
Hidhma –hiccup,
Adhmana – abdominal distension,
Anila – aggravation of Vata,
Shleshma – aggravation of Kapha,
Sadhyashudhi – ideal soon after Shodana therapy,
Navajvara – fever of recent origin,
Kasa – cough,
Ama – accumulation of undigested materials,
Peenasa – rhinitis (running nose),
Shwasa – dyspnoea and
Parshvaruja – pain in the flanks.

Kvathitha sheetala jala – Boiled and cooled water

अनभिष्यन्दि लघु च तोयं क्वथितशीतलम्।
पित्तयुक्ते हितं दोषे द्युषितं तत्त्रिदोषकृत्॥१८॥
Water which is boiled and then cooled is
Anabhishyandi – does not increase moisture or stickiness in the body,
Laghu – light to digest.
Useful in conditions associated with Pitta dosha.
Water which is kept overnight is not ideal for consumption. It increases Tridosha.

पानीयं न तु पानीयं पानीयेऽन्यप्रदेशजे।
It is not desirable to drink water before the digestion of water of anyapradesha (another region) is completed.

अजीर्णे क्वथितं चामे पक्वे जीर्णेऽपि नेतरम्॥
Drinking boiled water (kwathita jala) before the digestion of unboiled water (ama jala), and unboiled water soon after the digestion of boiled water is not recommended.

शीते विधिरयं तप्ते त्वजीर्णे शिशिरं त्यजेत्॥
Cold water (sheetajala) should not be consumed before hot water (taptajala) undergoes digestion.

Effects of excessive consumption of water

अतियोगेन सलिलं तृष्यतोऽपि प्रयोजितम्।
प्रयाति श्लेष्मपित्तत्वं ज्वरितस्य विशेषत: ॥
Water taken in excess (atiyoga), even in trishna (thirst), gets transformed into Kapha and Pitta, especially in Jwara (fever).

पानीयं प्राणिनां प्राणा: विश्वमेवचतन्मयम्।
अतोत्यन्त निषेधेन नक्वचिद्धारिवर्यते॥
Water (paniyam) is the life (prana) for living beings (prani), and they are made up of water. Hence there is no instance where water is totally restricted.

Effects of unavailability of water

आस्यशोषाङ्गसादाद्यामृत्युर्वातदलाभत: ।
नहितोयाद्विनावृत्तिस्स्वस्थस्यव्याधितस्यवा॥
Unavailability of drinking water causes
Asyashosha – dryness of mouth,
Angasada – debility and
Mrityu – death.
Hence, life without water is equally impossible for the healthy (swastha) and the diseased (vyadhita).

Narikelodaka– Coconut water benefits

नारिकेलोदकं स्निग्धं स्वादुं वृष्यं हिमं लघु।
तृष्णापित्तानिलहरं दीपनं वस्तिशोधनम्॥१९॥
Tender coconut water is
Snigdha – unctuous, oily,
Swadu – sweet,
Vrushya – aphrodisiac,
Hima – coolant,
Laghu – easy to digest.
It relieves
Trushna – thirst,
Pitta hara – balances Pitta,
Anila hara – balances Vata,
Deepana – increases hunger and
Bastishodhana – cleanses urinary bladder.
वर्षासु दिव्यनादेये परं तोये वरावरे।
During varsa (rainy season) rain water is the best and river water is least suitable for consumption.

Ksheeravarga – Group of milk and milk products

अथ क्षीरवर्गः ।
स्वादुपाकरसं स्निग्धमोजस्यं धातुवर्धनम्॥२०॥
वातपित्तहरं वृष्यं श्लेष्मलं गुरु शीतलम्।
प्रायः पयोऽत्र गव्यं तु जीवनीयंरसायनम्॥२१॥
Generally milk is
Svadupakarasa – sweet in taste (rasa) and also at the end of digestion (vipaka),
Snigdha – unctuous,
Ojovardhana – increases Ojas (essence of body tissues),
Dhatuvardhana – nourishes and increases body tissues,
Vata Pittahara – mitigates Vata and Pitta,
Vrushya – aphrodisiac,
Shleshmala – increases Kapha,
Guru – heavy to digest,
Sheetala – coolant.
Cow’s milk is
Jeevaneeya – promotes long life,
Rasayana – anti aging, rejuvenating.

Cow milk benefits

क्षतक्षीणहितं मेध्यं बल्यं स्तन्यकरं सरम्।
श्रमभ्रममदालक्ष्मीश्वासकासातितृट्क्षुधः॥२२॥
जीर्णज्वरं मूत्रकृच्छ्रं रक्तपित्तं च नाशयेत्।
Cow’s milk is
Kshataksheenahita – good to relieve weakness due to injury,
Medhya – increases intelligence,
Balya – strengthening,
Stanyakara – promotes breast milk production,
Sara – helps in easy movement of the bowels,
It relieves
Shrama – exhaustion,
Bhrama – dizziness,
Mada – intoxication,
Alakshmi – inauspiciousness,
Shwasa – dyspnoea,
Kasa – cough,
Atitrut Kshudha – severe thirst and hunger,
Jeernajvara – chronic fevers,
Mutrakrichra – dysuria and
Raktapitta – bleeding diseases.

Mahisha Kshira – Buffalo milk

हितमत्यग्न्यनिद्रेभ्यो गरीयो माहिषं हिमम्॥२३॥
Buffalo milk is good for those affected with
Atyagni – very strong digestion power,
Anidra – insomnia.
It is
Guru – heavy and
Sheeta – cool.

Aja ksheera – Goat milk

अल्पाम्बुपानव्यायामकटुतिक्ताशनैर्लघु।
आजं शोषज्वरश्वासरक्तपित्तातिसारजित्॥२४॥
Goats drink less water (alpaambupana) and do a lot of walking (vyayama).
It eats pungent (katu) and bitter (tikta) grass and vegetables that are light to digest (laghu). Hence goat’s milk also carries these qualities.
Goat’s milk is useful in
Shosha – emaciation,
Jvara – fever,
Shwasa – dyspnoea, asthma, chronic bronchial disorders,
Raktapitta – bleeding disorders of Pitta origin,
Atisara – diarrhoea, dysentery.

Ustraksheera–Camel’s milk

ईषद्रूक्षोष्णलवणमौष्ट्रकं दीपनं लघु।
शस्तं वातकफानाहकृमिशोफोदरार्शसाम्॥२५॥
Ushtraksheera (camel’s milk) is
Ishatruksha – slightly dry,
Ushna – hot,
Lavana – salty taste,
Deepana – increases digestion strength,
Laghu – easy to digest,
Vatakaphanshastam – useful in Vata and Kapha disorders,
Anaha – abdominal distension,
Krumi –worm infestation,
Shopha – oedema,
Udara –ascites and
Arshas – haemorrhoids.

Manushapaya – Breast milk

मानुषं वातपित्तासृगभिघाताक्षिरोगजित्।
तर्पणाश्चोत्तनै: नस्यै:
Breast milk is useful in
Vata and Pitta imbalance disorders,
Asruk – blood vitiation disorders,
Abhighata –injuries,
Akshiroga – diseases of the eye.
It is used in Tarpana (retention of medicine in the eye) and Ashchotana (eye drops) types of eye treatments. It is also used in Nasya (instillation of nasal drops) treatment.

Avikaksheera – Ewe’s milk

अहृद्यं तूष्णमाविकम्॥२६॥
वातव्याधिहरं हिध्माश्वासपित्तकफप्रदम्।
Ewe’s milk is
Ahridyam – not good for the heart,
Ushna – hot in nature,
Vata vyadhi hara – alleviates Vata disorders,
It causes
Hidhma – hiccup,
Swasa – dyspnoea,
Pitta Kaphapradam – vitiates Pitta and Kapha.

Hastiksheera (Elephant milk), Ekashaphaksheera (milk of single hoofed animals)

हस्तिन्याःस्थैर्यकृद् बाढमुष्णं त्वैकशफं लघु॥२७॥
शाखावातहरं साम्ललवणं जडताकरम्।
Hastiksheera (Elephant milk) is
Sthairyakrit – strengthening in nature.
Ekashaphaksheera– milk of single hoofed animals like horse, donkey, etc. is
Badamushnam – very hot in potency,
Laghu – light for digestion,
Vataharam – useful in vata disorders,
Sa amla lavanam– slightly sour and salty, and
Jadathakaram – causes lassitude.

Qualities of different types of milk based on processing

पयोऽभिष्यन्दि गुर्वामं युक्त्या शृतमतोऽन्यथा॥२८॥
भवेद्गरीयोऽतिशृतं धारोष्णममृतोपमम्।
Ama ksheera (unboiled milk) is
Abhisyandi – causes excess secretion in the tissue pores, causing their blockage,
Guru – heavy to digest,
Amakara – causes Ama, indigestion.
Sruthaksheera (boiled milk) has opposite properties.
Atishrutaksheera – condensed milk – is guru (heavy).
Dharoshnaksheera– Milk that is freshly drawn from the udder (nipple) is similar to nectar (provided, the cow is perfectly healthy without any infection).

Dadhi (curds/soured milk/coagulated milk) benefits

अम्लपाकरसं ग्राहि गुरूष्णं दधि वातजित्॥२९॥
मेदःशुक्रबलश्लेष्मपित्तरक्ताग्निशोफकृत्।
रोचिष्णु शस्तमरुचौ शीतके विषमज्वरे॥३०॥
पीनसे मूत्रकृच्छ्रे चरूक्षंतुग्रहणीगदे।
Curd has the following properties –
Amlapaka rasa – sour taste and sour taste conversion after digestion,
Grahi – absorbent, constipative,
Guru – heavy to digest,
Ushna – hot in nature,
Vatajit – balances Vata.
It increases
Meda – fat,
Shukra – semen,
Bala – strength,
Increases Sleshma (Kapha), Pitta, Rakta,
Agni (digestion strength) and
Shotha (inflammation).
It is Rochishnu – increases taste
Curd is indicated in –
Aruchi –anorexia,
Sheetajwara – fever with chills,
Vishamajwara – chronic, recurrent fever,
Peenasa – rhinitis,
Mutrakruchra – dysuria,
Grahani – malabsorption syndrome, after making it ruksha – dry (by removing the cream).

Rules for curd consumption

नैवाद्यान्निशि नैवोष्णं वसन्तोष्णशरत्सुन॥३१॥
नामुद्गसूपं नाक्षौद्रं नाघृतं नासितोपलम्।
न चानामलकं नापि नित्यं नो मन्दमन्यथा॥३२॥
ज्वरासृक्पित्तवीसर्पकुष्ठपाण्डुभ्रमप्रदम्।
Curd should not be eaten at nishi (night),
It should not be made hot,
It is contra–indicated in Vasanta (spring), Ushna (summer) and Sharat (autumn).
Curd can taken along with mudga supa (green gram soup),
It can taken along with kshoudra (honey), grita (ghee), sitopalam (rock sugar) and amla (Indian gooseberry).
Curd should not be too thick, half prepared (manda).
It should not be taken daily.
If used daily, it may cause / worsen
Jwara – fever,
Asrukpitta – bleeding disorders,
Visarpa – spreading skin diseases, herpes,
Kushta – skin disorders,
Pandu – anaemia and
Bhrama – dizziness.

Takra – buttermilk

तक्रं लघु कषायाम्लं दीपनं कफवातजित्॥३३॥
शोफोदरार्शोग्रहणीदोषमूत्रग्रहारुचीः।
गुल्मप्लीहघृतव्यापद्गरपाण्ड्वामया न् जयेत् ॥३४॥
Takra (buttermilk) is –
Laghu – easy to digest,
Kashaya, amla – sour, astringent in taste,
Deepana – improves digestion strength,
Kaphavatajit – balances Kapha and Vata,
It is indicated in –
Shopha – inflammatory conditions,
Udara – ascites,
Arsha – haemorrhoids,
Grahanidosha – malabsorption syndrome,
Mutragraha – dysuria,
Aruchi – anorexia,
Gulma – abdominal distension,
Pleeha – splenomegaly,
Ghritavyapat –indigestion caused by excess consumption of ghee,
Garavisha – chronic intoxication and
Pandu – anaemia.

Mastu – Supernatant liquid of curds (whey/watery part of curds)

तद्वन्मस्तु सरं स्रोतःशोधि विष्टम्भजिल्लघु।
Mastu is similar to buttermilk. It is
Sara – promotes movement of fluids inside body channels,
Srotahshodhi – cleanses body channels,
Vishtambhajit – relieves constipation,
Laghu – easy to digest.

Navanita (Butter)

नवनीतं नवं वृष्यं शीतं वर्णबलाग्निकृत्॥३५॥
सङ्ग्राहि वातपित्तासृक्क्षयार्शोऽर्दितकासजित्।
क्षीरोद्भवं तु सङ्ग्राहि रक्तपित्ताक्षिरोगजित्॥३६॥
Fresh Navanita (butter) is
Vrushya – aphrodisiac,
Sheeta – coolant,
Varnakrit – improves skin complexion,
Balakrit – improves strength,
Agnikrut – improves digestion strength,
Sangrahi – absorbent, useful in diarrhoea,
Vatapittasrukjit – balances Vata, Pitta and detoxifies blood
Useful in
Kshaya – emaciation,
Arsha – haemorrhoids,
Ardita– paralysis,
Kasa – cough.
The butter made directly from milk is
Sangrahi – absorbent,
Raktapittajit – useful in bleeding disorders,
Akshirogajit – useful in eye diseases.

Ghrita – (ghee/clarified butter)

शस्तं धीधृतिमेधाग्निबलायुःशुक्रचक्षुषाम्।
बालवृद्धप्रजाकान्तिसौकुमार्यस्वरार्थिनाम्॥३७॥
क्षतक्षीणपरीसर्पशस्त्राग्निग्लपितात्मनाम्।
वातपित्तविषोन्मादशोषालक्ष्मीज्वरापहम्॥३८॥
स्नेहानामुत्तमं शीतं वयसः स्थापनं परम्।
सहस्रवीर्यं विधिभिर्घृतं कर्मसहस्रकृत्॥३९॥
Ghee is ideal for improving
Dhi–intelligence,
Smriti – memory,
Medha – discriminative ability,
Agni – digestion,
Bala – strength,
Ayu – long life,
Shukra – semen (sexual vigour) and
Chakshu – eye sight.
Ghee is good for
Bala – children,
Vridha – the aged,
Praja – those who desire more children,
Kanti – to enhance complexion,
Soukumarya – tenderness of the body and
Swara – pleasant voice.
Ghee is indicated in those suffering from
Kshataksheena – emaciation as a result of injury,
Parisarpa – herpes,
Shastragata – injury from weapons,
Agnidaha – injury by fire,
Disorders of Vata and Pitta origin,
Visha – poison,
Unmada – insanity,
Shosha – pulmonary tuberculosis,
Alakshmi – inauspicious activities (witchcraft, etc.) and
Jwara – fevers.
Snehanamuttamam – Of all the fatty materials, ghee is the best.
It is
Sheeta– coolant,
Vayasthapanam – best for retaining of youth,
It is capable of giving a thousand good effects by a thousand kinds of processing.

Purana Ghrita – Old ghee

मदापस्मारमूर्छायशिरःकर्णाक्षियोनिजान्।
पुराणं जयति व्याधीन् व्रणशोधनरोपणम्॥४०॥
Purana Ghrita (at least one year old ghee) is used in the treatment of
Mada – intoxication,
Apasmara – epilepsy,
Murcha – fainting,
Shiro roga – diseases of the head,
Karnaroga – diseases of the ear,
Akshiroga – diseases of the eye,
Yoni roga – diseases of the vagina,
Vranashodhana – cleanses wounds,
Vranaropana – heals wounds.

Milk preparations, fatty dairy products

बल्या: कीलाटपीयूषकूर्चिकामोरटादय: ।
शुक्रनिद्राकफकरा विष्टम्भिगुरुदोषला: ॥४१॥
Kilata, Piyusa, Kurcika, Morata (various dairy products), etc. are
Balya – strengthening,
Shukrakara – increase the semen,
Nidrakara – induces sleep,
Kaphakara – increases Kapha,
Vishtambhi – causes constipation,
Guru – heavy to digest and
Doshala – aggravates the Doshas.

Best and worst qualities of milk and ghee

गव्ये क्षीरघृते श्रेष्ठे निन्दिते चाविसम्भवे।
इति क्षीरवर्गः
Milk and ghee obtained from the cow (gavya) is the best and those obtained from ewe (avi), the least.

IksuVarga – Group of sugarcane juice and its products

इक्षोः सरो गुरुः स्निग्धो बृंहणः कफमूत्रकृत्॥४२॥
वृष्यः शीतोऽस्रपित्तघ्नः स्वादुपाकरसो सर: ।
Iksurasa Guna – Properties of sugarcane juice:
Juice of sugar cane is
Sara – laxative,
Guru – heavy for digestion,
Snigdha – unctuous,
Brihmana – nutritive, improves weight,
Kaphakrut – increases Kapha,
Mutrakrut – increases urine volume,
Vrushya – aphrodisiac,
Sheeta – coolant,
Asrapittaghna – useful in bleeding disorders,
Swadupaka rasa – sweet in rasa and vipaka.

सोऽग्रे सलवणो दन्तपीडितः शर्करासमः॥४३॥
The tips of shoots of sugarcane have a salty taste. Its juice obtained when chewed has properties similar to sugar (sharkara).

मूलाग्रजन्तुजग्धादिपीडनान्मलसङ्करात्।
किञ्चित्कालं विधृत्या च विकृतिं याति यान्त्रिकः॥४४॥
विदाही गुरुविष्टम्भी तेनासौ तत्र पौण्ड्रकः।
शैत्यप्रसादमाधुर्यैर्वरस्तमनु वांशिकः॥४५॥
If the roots, shoots and worm infested parts of the cane are crushed together, the juice gets mixed with dirty materials. Hence it becomes guru (heavy) and causes
Vidaha – burning sensation,
Vishtambha – constipation.
The Poundraka variety of cane is superior in view of its sheetaguna (coolant property), prasada (clarity) and madhurya (sweetness) of its juice; next to it is the Vamsika variety.

Sataparvaka, Kantara, Naipala varieties of sugarcane

शातपर्वककान्तारनैपालाद्यास्ततः क्रमात्।
सक्षाराः सकषायाश्च सोष्णाः किञ्चिद्विदाहिनः॥४६॥
Varieties of sugarcane such as Sataparvaka, Kantara, Naipala etc., in respective order are qualitatively inferior. This means Sataparvaka is the best and Naipala the worst among the three. They are slightly Kshara (alkaline) and Kashaya (astringent) in taste, hot in potency and cause slight burning sensation (vidaha).

Phanita – Half – cooked molasses, unrefined treacle

फाणितं गुर्वभिष्यन्दि चयकृन्मूत्रशोधनम्।
Phanita (half – cooked molasses) is
Guru – heavy to digest,
Abhisyandi – increases the secretions in the tissues pores and blocks them,
Chayakrit – causes accumulation of Tridosha and
Mutra shodanam – cleanses the urine.

Guda – Jaggery

नातिश्लेष्मकरो धौतः सृष्टमूत्रशकृद्गुडः॥४७॥
प्रभूतकृमिमज्जासृङ्मेदोमांसकफोऽपरः।
हृद्यः पुराणः पथ्यश्च नवः श्लेष्माग्निसादकृत्॥४८॥
Guda (jaggery, molasses), washed well, made white and purified is–
Natishleshmakara – does not increase Kapha to a large extent,
Srishtamutrashakrit – increases volume of urine and faeces.
If it is not purified properly, it causes
Krimi – intestinal worms,
Increases chances of Kapha disorders in majja (marrow), asruk (blood), medas (fat tissue) and mamsa (muscles).
Purana guda (old jaggery) is –
Hridya – good for heart,
Pathya – wholesome.
Nava guda (freshly prepared jaggery) is
Sleshmakrut – increases Kapha,
Agnisadakrut – weakens digestive fire.

Sugarcane preparations – Matsyandika, Khanda, Sita

वृष्याः क्षीणक्षतहिता रक्तपित्तानिलापहाः।
मत्स्यण्डिकाखण्डसिताः क्रमेण गुणवत्तमाः॥४९॥
Matsyandika (brown sugar), Khanda (sugar candy) and Sita (white crystalline sugar) in their succeeding order are better. This means, Sita is the best and Matsyandika is the least beneficial.
They are
Vrishya – aphrodisiac,
Kshataksheenahita – good for those emaciated due to injuries,
Raktapittapaha – useful in bleeding diseases,
Anilapaha – useful in aggravation of Vata.

Yasa Sarkara

तद्गुणा तिक्तमधुरा कषाया यासशर्करा।
YasaSarkara (sugar prepared from Yavasaka – a resinous plant) is similar in properties to sugar (sharkara) but is tikta (bitter), madhura (sweet) and kashaya (astringent) in taste.

Indications of Sharkara (sugar)

दाहतृट्छर्दिमूर्छासृक्पित्तघ्न्यः सर्वशर्कराः॥५०॥
All types of sugars are useful in
Daha – burning sensation,
Trit – thirst,
Chardi – vomiting,
Murcha – fainting and
Asrukpitta – bleeding diseases.

Best and worst

शर्करेक्षुविकाराणां फाणितं च वरावरे।
Among the products of sugarcane, Sharkara (sugar) is the best and Phanita (half cooked molasses) is the worst.

Madhu (Honey) properties

चक्षुष्यं छेदि तृट्श्लेष्मविषहिध्मास्रपित्तनुत्॥५१॥
मेहकुष्ठकृमिच्छर्दिश्वासकासातिसारजित्।
व्रणशोधनसन्धानरोपणं वातलं मधु॥५२॥
रूक्षं कषायमधुरं तत्तुल्या मधुशर्करा।
Madhu (honey) is
Chakshushya – good for the eyes (vision),
Chedi – breaks up hard masses,
Trut – relieves thirst,
Sleshmahara – balances Kapha.
It is indicated in –
Visha – toxicity,
Hidhma – hiccup,
Asrapitta – bleeding conditions,
Kushta – skin diseases,
Meha – diabetes, urinary tract diseases,
Krumi – worm infestation,
Chardi – vomiting,
Shwasa – dyspnoea, chronic respiratory diseases,
Kasa – cough,
Atisara – diarrhoea,
Vranashodhana – wound cleansing,
Vranasandhana – wound abridgement,
Vranaropana – heals wounds quickly,
Vatala – increases Vata,
Ruksha – dry,
Kashaya, Madhura – astringent and sweet in taste.
Crystallized honey (Madhu Sarkara) is similar to honey in properties.

यक्ष्मार्शोऽर्दितपित्तासृङ्नाशनं ग्राहिदीपनम्॥५३ a॥
Madhu (honey) is indicated in the following conditions –
Yakshma – tuberculosis,
Arshas – haemorrhoids,
Ardita – facial palsy,
Pittasruk – bleeding disorders of Pitta origin.
It is
Grahi – constipative,
Deepana – increases appetite.

Rules for usage of Madhu (honey)

उष्णमुष्णार्तमुष्णे च युक्तं चोष्णैर्निहन्ति तत्॥५३॥
प्रच्छर्दने निरूहे च मधूष्णं न निवार्यते।
अलब्धपाकमाश्वेव तयोर्यस्मान्निवर्तते॥५४॥
Taking honey that is hot, during hot season, mixed with hot dishes or by a person afflicted by heat is destructive.
But honey does not cause any harm when used warm in medicines for Prachardana (vomiting) or for administration of Niruha Basti (decoction enema) because it comes out of the body before it undergoes digestion.

Taila Varga – Group of oils and other fats

तैलं स्वयोनिवत्तत्र मुख्यं तीक्ष्णं व्यवायि च।
त्वग्दोषकृदचक्षुष्यं सूक्ष्मोष्णं कफकृन्न च॥५५॥
कृशानां बृंहणायालं स्थूलानां कर्शनाय च।
बद्धविट्कं कृमिघ्नं च संस्कारात्सर्वरोगजित्॥५६॥
Oils are generally similar to their source (oil seeds).
Sesame oil (Tilataila) is the most important among all oils.
Sesame oil is
Tikshna – sharp in action,
Vyavayi – quickly spreading,
Tvakdoshakrut – causes skin disorders,
Chakshushya – good for the eyes,
Sukshma – subtle, penetrates deep into the tissues,
Ushna – hot,
Na kaphakrit – does not increaseKapha,
Krushanambrumhanaya – nourishes the lean,
Sthulanamkarshanaya – emaciates the obese,
Badhavitkam – Useful to relieve constipation,
Krimignam – relieves worm infestation.
Samskaratsarvarogajit – When it is processed (samskara) with other herbs, it is capable of curing various diseases.

Eranda Taila – Castor oil Benefits

सतिक्तोषणमैरण्ड तैलं स्वादु सरं गुरु।
वर्ध्मगुल्मानिलकफानुदरं विषमज्वरम्॥५७॥
रुक्शोफौ च कटीगुह्यकोष्ठपृष्ठाश्रयौ जयेत्।
तीक्ष्णोष्णं पिच्छिलं विस्रं रक्तैरण्डोद्भवं त्वति॥५८॥
Castor oil is tikta (bitter), ushana/katu (pungent) and swadu (sweet) in taste,
Sara – promotes natural movement of body fluids (laxative),
Guru – hard to digest,
It pacifies
Vardhma – enlargement of the scrotum (hernia),
Gulma – abdominal tumours,
Anilakaphahara – alleviates Vata and Kapha,
Udara – ascites,
Vishamajwara – chronic intermittent fevers,
Ruk (pain) and shopha (swellings) of the kati (waist), guhya (genitals), koshta (abdomen) and prishta (back),
Tikshna – is capable of penetrating deep,
Ushna – hot in potency and
Visra – odourous.
Oil of red variety of castor seeds (raktaeranda) is
Atitikshna – still more penetrating,
Atiushna – very hot in potency,
Pichila – slimy and
Visra – odourous.

Sarshapa Taila – Mustard oil

कटूष्णं सार्षपं तीक्ष्णं कफशुक्रानिलापहम्।
लघु पित्तास्रकृत् कोठकुष्ठार्शोव्रणजन्तुजित्॥५९॥
SarsapaTaila (mustard oil) is
Katu – pungent in taste,
Ushna – hot in potency,
Tikshna – penetrates deep,
Kaphapaham – mitigates Kapha,
Shukrapaham – reduces semen,
Anilapaham – mitigates Anila (Vata),
Laghu – easy to digest,
Pittasrakrit – causes bleeding diseases.
It relieves the following conditions –
Kota – rashes on the skin,
Kushta – skin diseases,
Arshas – haemorrhoids,
Vrana – ulcers,
Jantu – worms (bacteria etc).

AkshaTaila – Oil of Vibhitaka (Terminalia bellirica)

आक्षं स्वादु हिमं केश्यं गुरु पित्तानिलापहम्।
Aksa Taila – oil obtained from seeds of Vibhitaka is
Swadu – sweet,
Hima – cold in potency,
Keshya – good for the hair,
Guru – hard to digest,
Pitta anilapaha – mitigates Pitta and Vata.

Nimba Taila – Neem oil

नात्युष्णं निम्बजं तिक्तं कृमिकुष्ठकफप्रणुत्॥६०॥
Neem oil is
Na atiushna – not very hot (slightly hot) in potency,
Tiktam – bitter,
Krimipranut – antimicrobial,
Kushtanut – cures skin diseases,
Kaphanut – mitigates Kapha.

Uma–Kusumbha Taila – Linseed oil and Safflower oil

उमाकुसुम्भजं चोष्णं त्वग्दोषकफपित्तकृत्।
Taila of Uma (linseed) and Kusumbha is
Ushnam – hot in potency,
Twakdoshakrit – produces skin diseases,
Kaphapittakrit – aggravates Kapha and Pitta.

Properties of animal fats (Vasa) and bone marrow (Majja)

वसा मज्जा च वातघ्नौ बलपित्तकफप्रदौ॥६१॥
मांसानुगस्वरूपौ च विद्यान्मेदोऽपि ताविव।
Vasa (muscle–fat) and Majja (bone–marrow) is
Vatagna – mitigates Vata,
Balaprada – increases strength,
Pitta kaphaprada – increases Pitta and Kapha.
They are similar in properties as the meat of animals from which they are obtained.

Karanja taila – Karanja seed oil

कषायतिक्तकटुकं कारञ्जं व्रणशोधनम्॥६११+१॥
Oil obtained from Karanja seed (Pongamia pinnata) is –
Kashaya tiktakatu – Astringent, bitter, pungent in taste,
VranaShodhana – It cleanses the wounds.

Madya Varga – Alcoholic beverages

दीपनं रोचनं मद्यं तीक्ष्णोष्णं तुष्टिपुष्टिदम्॥६२॥
सस्वादुतिक्तकटुकम्अम्लपाकरसं सरम्।
सकषायं स्वरारोग्यप्रतिभावर्णकृल्लघु॥६३॥
नष्टनिद्रातिनिद्रेभ्यो हितं पित्तास्रदूषणम्।
कृशस्थूलहितं रूक्षं सूक्ष्मं स्रोतोविशोधनम्॥६४॥
वातश्लेष्महरं युक्त्या पीतं विषवदन्यथा।
गुरु त्रिदोषजननं नवं जीर्णमतोऽन्यथा॥६५॥
Madya (alcoholic beverages) in general is –
Deepana – stimulates digestion,
Rochana – helps improve taste,
Teekshna – penetrates deep,
Ushna – hot in potency,
Tushtipushtida – give satisfaction and nourishment,
Sasvadutiktakatukam – slightly sweet, bitter and pungent in taste,
Amlapaka rasa – sour in taste and sour taste conversion at the end of digestion,
Sara – laxative,
Sakashaya – slightly astringent,
Svara – confers good voice,
Arogya – improves health,
Pratibha – intellect,
Varnakrit – improves colour and complexion,
Laghu – easy to digest.
It is indicated in the following conditions –
Nashtanidra – loss of sleep,
Atinidra – excessive sleep.
Pitta asra dushanam – it vitiates pitta and asra (rakta).
Krisha sthula hitam – beneficial for both lean and stout persons,
Ruksham – is non–viscid,
Sukshmam – capable of entering minute pores,
Srotovishodhanam – cleanses the metabolic pathways,
Vata sleshma hara – mitigates Vata and Kapha.
These benefits are obtained if used judiciously.
If taken in a non–recommended form, they act like poison.

Nava madya (freshly prepared alcoholic beverages) is
Guru – hard to digest,
Tridoshajanana – increases all the three Doshas.
Seasoned beverages have opposite qualities.

Best ingredient to prepare madya (alcohol)

द्राक्षेक्षवः सखर्जूराः शालिपिष्टंयवस्यच।
पञ्चमद्याकाराः श्रेष्ठा द्राक्षा तेषां विशिष्यते॥६५१+१॥
Draksha – grapes,
Ikshu – sugarcane,
Karjura – dates,
Shalipishtam – ground cereals,
Yava – barley,
Among these five substances used in the preparation of Madya (fermented beverages), Draksha (grapes) is considered sreshta (superior).

Contra indication for wine intake

पेयं नोष्णोपचारेण न विरिक्तक्षुधातुरैः।
नात्यर्थतीक्ष्णमृद्वल्पसम्भारं कलुषं न च॥६६॥
Na ushnopacharena – wine should not be consumed hot.
Na virikta – It should not be consumed by a person who has undergone Virechana (purgation) panchakarma therapy.
Na kshudathura – It should be avoided by a person who is hungry.
Na atitikshnamridu – wines which are very strong or very weak should not be consumed,
Na alpasambhara – wine which is prepared using insufficient quantity of ingredients,
Na kalusham – very turbid and those which are spoiled, should not be used for drinking.

Sura – Alcoholic drink

गुल्मोदरार्शोग्रहणीशोषहृत् स्नेहनी गुरुः।
सुरानिलघ्नी मेदोऽसृक्स्तन्यमूत्रकफावहा॥६७॥
Sura is indicated in
Gulma – abdominal tumours,
Udara – enlargement of the abdomen,
Arshas – haemorrhoids,
Grahani – duodenal diseases,
Shosha – emaciation.
It is
Snehani – lubricating,
Guru – hard to digest,
Anilagna – mitigates Vata,
Medoasrukstanya mutra kaphavaha – causes increase of fat, blood, breast milk, urine and Kapha.

Varuni – Toddy

तद्गुणा वारुणी हृद्या लघुस्तीक्ष्णा निहन्ति च।
शूलकासवमिश्वासविबन्धाध्मानपीनसान्॥६८॥
The properties of Varuni are similar to that of Sura.
It is
Hrudya – good for heart,
Laghu – light for digestion,
Tikshna – sharp in action,
It cures
Shula – colic,
Kasa – cough,
Vami – vomiting,
Swasa – dyspnoea,
Vibandha – constipation,
Adhmana – abdominal distension,
Pinasa – running nose.

Vibhitaka Sura – Alcoholic drink prepared using Vibhitaki

नातितीव्रमदा लघ्वी पथ्या वैभीतकी सुरा।
व्रणे पाण्ड्वामये कुष्ठे न चात्यर्थं विरुध्यते॥६९॥
Sura prepared from Vibhitaka (Terminalia bellirica) is
Na atiteevramada – not very intoxicating,
Laghu – easy to digest,
Pathya – good for health,
It is not totally contra–indicated (as other wines) in Vrana (wounds), Pandu (anaemia), and Kushta (skin disorders).

Yava Sura – Alcoholic drink prepared using Barley

विष्टम्भिनी यवसुरा गुर्वी रूक्षा त्रिदोषला।
Sura prepared from Yava (Barley – Hordeum vulgare) is
Vishtambi – causes constipation,
Guru – heavy to digest,
Ruksha – non–unctous and
Tridoshala – aggravates all the three Doshas.

Arista – Fermented decoctions

यथाद्रव्यगुणोऽरिष्टः सर्वमद्यगुणाधिकः॥७०॥
ग्रहणीपाण्डुकुष्ठार्शःशोफशोषोदरज्वरान्।
हन्ति गुल्मकृमिप्लीह्नः कषायकटुवातलः॥७१॥
Arista (fermented decoction) possesses properties of the materials from which it is prepared, and is the most intoxicating of all alcoholic beverages.
It is useful in
Grahani – disease of the duodenum,
Pandu – anaemia,
Kushta – skin diseases,
Arsha – haemorrhoids,
Shopha – oedema,
Shosha – emaciation,
Udara – enlargement of the abdomen,
Jwara – fever,
Gulma – abdominal tumours,
Krimi – worms (intestinal parasites) and
Pleeha – disorders of the spleen.
It is Kashaya (astringent), Katu (pungent) and Vatala (aggravates Vata).

Mardvika – Wine prepared from grapes

मार्द्वीकं लेखनं हृद्यं नात्युष्णं मधुरं सरम्।
अल्पपित्तानिलं पाण्डुमेहार्शःकृमिनाशनम्॥७२॥
Mardvika (wine prepared from grapes) is
Lekhana – scraping,
Hridyam – good to the heart,
Na atiushnam – not very hot in potency,
Madhuram – sweet,
Sara – laxative,
Alpa pitta anilam – causes slight increase of Pitta and Anila (Vata),
Indicated in
Pandu – anaemia,
Meha – diabetes, urinary disorders,
Arshas – haemorrhoids and
Krimi – worms (intestinal parasites).

Kharjura – Wine prepared from dates

अस्मादल्पान्तरगुणं खार्जूरं वातलं गुरु।
Wine prepared from dates (kharjura) is inferior in properties to that prepared from grapes, vatala (aggravates Vata) and is guru (heavy to digest).

Sarkara – Wine prepared using sugar

शार्करः सुरभिःस्वादुहृद्यो नातिमदो लघुः॥७३॥
Wine prepared using sugar is
Surabhi – sweet smelling,
Swadu – sweet in taste,
Hridya – good for the heart,
Na atimada – not very intoxicating and
Laghu – easy to digest.

Gouda – Beverage prepared by using molasses/treacle

सृष्टमूत्रशकृद्वातो गौडस्तर्पणदीपनः।
Gouda increases volume of mutra (urine), shakrut (faeces) and vata (flatus), is tarpana (nourishing) and deepana (increases hunger).

Sidhu – Wine prepared from sugarcane juice

वातपित्तकरः सीधुः स्नेहश्लेष्मविकारहा॥७४॥
मेदःशोफोदरार्शोघ्नस्तत्र पक्वरसो वरः।
Sidhu (prepared from fermenting sugarcane juice) is
Vata pittakara – aggravates Vata and Pitta,
Decreases sneha (lubrication) and
Sleshmavikaraha – mitigates diseases due toKapha.
It is indicated in
Medoroga – obesity,
Shopha – oedema,
Udara – enlargement of the abdomen and
Arsha – haemorrhoids,
Sidhu madya prepared by boiling sugarcane juice is excellent when compared to the non–boiled variety.

Madhvasava – Wine prepared from honey

छेदी मध्वासवस्तीक्ष्णो मेहपीनसकासजित्॥७५॥
Madhvasava (wine prepared from honey) is
Chedi – breaks up hard masses,
Tikshna – penetrates deep,
Indicated in
Meha – diabetes, urinary disorders,
Pinasa – chronic nasal catarrh and
Kasa – cough.

Sukta – Wine prepared from roots and tubers

रक्तपित्तकफोत्क्लेदि शुक्तं वातानुलोमनम्।
भृशोष्णतीक्ष्णरूक्षाम्ल हृद्यं रुचिकरं सरम्॥७६॥
दीपनं शिशिरस्पर्शं पाण्डुदृक्कृमिनाशनम्।
Sukta (wine prepared from roots and tubers) is
Rakta pitta kaphautkledi – increases the moisture of blood, Pitta and Kapha,
Vatanulomanam – expels Vata in downward direction,
Brishaushna – very hot in potency,
Tikshna – is penetrating,
Ruksha – causes dryness,
Amla – sour,
Hridyam – good for the heart,
Ruchikara – increases taste (appetite),
Sara – promotes bowel movements (laxative),
Deepanam – enhances digestive fire,
Shishirasparsham – is cold to touch,
Indicated in
Pandu – anaemia,
Drik – diseases of the eye and
Krimi–worms (intestinal parasites).

गुडेक्षुमद्यमार्द्वीकशुक्तं लघु यथोत्तरम्॥७७॥
Sukta prepared from guda (jaggery), ikshu (sugarcane), madya (alcohol) and mardvika (grapes) are successively laghu (light to digest). This means, sukta prepared from mardvika (grapes) is the lightest to digest and that prepared from guda (jaggery) is the heaviest.

Asava –Fermented infusion

कन्दमूलफलाद्यं च तद्वद्विद्यात्तदासुतम्।
kandamūlaphalādyaṃ ca tadvadvidyāttadāsutam |
Asava prepared by using kanda (tubers), moola (roots), phala (fruits) etc, is similar to shukta.

Asava prepared using Sandaki

शाण्डाकी चासुतं चान्यत्कालाम्लं रोचनं लघु॥७८॥
Asava prepared by using Sandaki (balls of fried paddy mixed with spices, dried in sun and then deep fried in oil) and other materials (such as oil–cakes etc) which have turned sour (amla) by lapse of time are rochana (appetizers) and laghu (easy to digest).

Dhanyamla (prepared using rice and such other grains)

धान्याम्लं भेदि तीक्ष्णोष्णं पित्तकृत्स्पर्शशीतलम्
श्रमक्लमहरं रुच्यं दीपनं बस्तिशूलनुत्॥७९॥
शस्तमास्थापने हृद्यं लघु वातकफापहम्।
एभिरेव गुणैर्युक्ते सौवीरकतुषोदके॥८०॥
कृमिहृद्रोगगुल्मार्शःपाण्डुरोगनिबर्हणे।
ते क्रमाद्वितुषैर्विद्यात्सतुषैश्च यवैः कृते॥८१॥
Dhanyamla (liquor prepared by fermenting the water in which rice and such other grains, pulses etc. have been slightly cooked or merely washed) is
Bhedi – purgative,
Tikshna – penetrating,
Ushna – hot in potency,
Pittakrit – aggravates Pitta,
Sparshasheetalam – cold to touch,
Shramaklama hara – relieves fatigue and exhaustion,
Ruchyam – increases appetite,
Deepanam – increases digestive strength,
Vastishoolanut – relieves pain in the urinary bladder,
Ideal for use as Asthapana (decoction enema),
Hridyam – good to the heart,
Laghu – easy to digest,
Vata kaphapaham – balances Vata and Kapha.
Sauviraka and Tushodaka also possess similar properties and areuseful in
Krimi – worms,
Hridroga – heart disease,
Gulma – abdominal tumour,
Arsha – haemorrhoids and
Pandu roga – anaemia.
These are prepared from dehusked (vitusha) barley and barley–with–husk (satusha).

गण्डूष धारणाद्वक्त्रमलदौर्गन्ध्यशोषजित्॥८०१+१॥
Dhanyamla is used for –
Gandusha – oral retention of medication,
It alleviates mala (dirt), dourgandya (odour) and shosha (dryness) of the vaktra (oral cavity).

Mutra Varga – Group of urine

मूत्रं गोऽजाविमहिषीगजाश्वोष्ट्रखरोद्भवम्।
पित्तलं रूक्षतीक्ष्णोष्णं लवणानुरसं कटु॥८२॥
कृमिशोफोदरानाहशूलपाण्डुकफानिलान्।
गुल्मारुचिविषश्वित्रकुष्ठार्शांसि जयेल्लघु॥८३॥
Urine of go (cow), aja (goat), avi (sheep), mahisha (buffalo), gaja (elephant), ashva (horse), ushtra (camel) and khara (donkey) is –
Pittalam – aggravates Pitta,
Ruksha – not unctous, dry,
Tikshna – penetrating deep,
Ushna – hot in potency,
Katu with lavanaanurasa – pungent with salt as its secondary taste.
It is indicated in
Krimi – worms,
Shopha – oedema,
Udara – abdominal enlargement,
Anaha – abdominal distension,
Shoola – colic,
Pandu – anaemia,
Kaphaanilan – aggravation of Kapha and Vata,
Gulma – abdominal tumours,
Aruchi – loss of taste,
Visha – poisoning,
Shvitra – leucoderma,
Kushta – skin diseases,
Arsha – haemorrhoids and is
Laghu – easy to digest.

तोयक्षीरेक्षुतैलानां वर्गैर्मद्यस्य च क्रमात्।
इति द्रवैकदेशोऽयं यथास्थूलमुदाहृतः॥८४॥
The liquids included in Toya varga (types of water), Kshiravarga (types of milk), Ikshuvarga (types of sugarcane), Tailavarga (types of oils), and Madyavarga (fermented beverages) have been broadly described in this chapter.

इतिश्रीवैद्यपतिसिंहगुप्तसूनुवाग्भटविरचितायामष्टाङ्गहृदयसंहितायां सूत्रस्थाने द्रवद्रव्यविज्ञानीयोनामपञ्चमोऽध्याय: ॥५॥
Thus ends the chapter called Dravadravyadi vijnaniyam, the fifth in Sutrasthana of AstangaHrudayam composed by SrimadVaghata, son of Sri Vaidyapati Simhagupta.