Sushruta Samhita Sutrasthana Chapter 46 Annapana Vidhi Adhyaya (Regimen of Food and Drinks)

The 46th chapter of Sutrasthana of Sushruta Samhita is named as Annapana Vidhi Adhyaya. This chapter deals with Regimen of Food and Drinks.

अथातोऽन्नपानविधिमध्यायंव्याख्यास्यामः॥१॥
यथोवाचभगवान्धन्वन्तरिः॥२॥

We will now expound the chapter by name Annapana Vidhi-regimen of food and drink (including articles of diet), as revealed by the venerable Dhanvantari.

Susrutasya vijnapti: Request of Susruta

धन्वन्तरिमभिवाद्यसुश्रुत- उवाच- प्रागभिहितः’प्राणिनांपुनर्मूलमाहारोबलवर्णौजसांच, सषट्सुरसेष्वायत्तः, रसःपुनर्द्रव्याश्रयिणः’द्रव्यरसगुणवीर्यवोपाकनिमित्तेचक्षयवृद्धीदोषाणांसाम्यंच, ब्रह्मादेरपिचलोकस्याहारःस्थित्युत्तिविनाशहेतुः, आहारादेवाभिवृद्धिर्बलमारोग्यंवर्णोन्द्रियप्रसादश्च, तथाह्याहारवैषम्यादस्वास्यनानाद्रव्यात्मकस्यानेकविधाविकल्पस्यानेकविधप्रभावस्यपृथक्पृथग्द्र तथाह्याहारवैषम्यादस्वास्थ्यं;  तस्याशितपीतलीढखादीतस्यनानाद्रव्यात्मकस्यानेकविधविकल्पस्यानेकविधप्रभावस्यपृथक्पृथग्द्रव्यरसगुणवीर्यविपाककर्माणीच्छामिज्ञातुंनह्यनवबुद्धस्वभावाभिषजःस्वस्थानुवृत्तिंरोगनिग्रहणंचकंर्तुसमर्थाः ; आहारायत्ताश्चसर्वप्रणिनोयस्मात्तस्मादन्नपानविधिमुपदिशतुमेभगवानित्यक्तंह्प्रोवाचभगवान्धन्वन्तरि:-अथखलुवत्ससुश्रुत!यथाप्रश्नमुच्यमानमुपधारयस्व-॥३॥

Sushruta, after having submitted his respects to the venerable Lord Dhanvantari said –

‘Lord, earlier you had already said so many good qualities of the food that we consume. You had mentioned that –

–        the food is the cause of strength, complexion and vitality of all the living beings in the world and also
–        is dependent on the shad rasas i.e. six tastes and also that
–        these tastes reside in dravyas i.e. substances and that
–        increase, decrease and balance (equilibrium) of doshas are totally dependent on the rasa – tastes, guna – qualities, virya – potencies and vipaka – tastes after digestion of the dravyas and also that
–        the food of Gods including Lord Brahma etc. is the cause for every event happening in the world – creation, maintenance and destruction of the world and
–        food alone is responsible for growth, strength, health, complexion and keenness of sense organs and that
–        improper use of foods would lead to ill health and diseases

Now, I am interested to know about the food articles, rasa, guna, virya, vipaka and karma (action) of each of them separately. I also want to know about the food articles which are made into four kinds of food preparations i.e. eatables, drinkables, lickables and chewables, by combination of many substances after adopting many processes and also possessing different special effects. Without having the knowledge of all these things, a physician will not be in a position to advise others on ways of maintaining health and preventing or curing diseases. All living beings are dependent on food and the physician deserves to know everything about different kinds of foods and their properties. So dear sir, please enlighten me about the foods and food regimen”.

After having heard the request of Sushruta, Lord Dhanvantari said – ‘Dear son Sushruta, keenly listen to my replies for your queries’.

Aharadravya: Articles of food

I.Dhanyavarga-group of corns (cereals)

1. Shali Varga-group of rice

Shalibheda-varieties of rice

तत्र , लोहितशालिकलमकर्दमकपाण्डुकसुगन्धकशकुनाहृतपुष्पाण्डकपुण्डरीकमहाशालिशीतभीरुकरोध्रपुष्पकदीर्घशुककाञ्चनकहिषमहाशूकहायनकदूषकमहादूषकप्रभृतयःशालयः॥४॥

Below mentioned are the varieties of Shali – rice –

–        Lohitasali,
–        Kalama,
–        Kardamaka,
–        Panduka,
–        Sugandhaka,
–        Sakunahrta,
–        Puspandaka
–        Punadarika,
–        Mahasali,
–        Sitabhiruka,
–        Rodhrapuspaka,
–        Dirghasuka,
–        Kancanaka,
–        Mahisa,
–        Mahasuka,
–        Hayanaka,
–        Dusaka,
–        Mahadusaka etc.

मधुरावीर्यतःशीतालघुपाकाबलावहाः॥
पित्ताघ्नाल्पानिलाकफाःस्निग्धाबद्धाल्पवर्चसः॥५॥

Below mentioned are the properties of Shali –

–        Sweet taste
–        Cold potency
–        Light in digestion
–        Pungent in taste after digestion

Benefits –

–        Bestows strength,
–        Mitigates pitta,
–        Increases vata and kapha slightly,
–        Creates unctuousness
–        Causes constipation
–        Makes less faeces

तेषांलोहितकःश्रेष्ठोदोषघ्नःशुक्रमूत्रलः॥
चक्षुष्योवर्णबलकृतस्वर्योहृद्यस्तृषापहः॥६॥
व्रण्योज्वरहरश्चैवसर्वदोषविषापहः॥
तस्मादल्पान्तरगुणाःक्रमशःशालयोऽवराः॥७॥

Lohitaka Shali –

–        Is the best among the Sali
–        Mitigates all the doshas
–        Increases shukra – semen and mutra – urine
–        Good for eyes (vision), complexion, strength, voice and mind
–        Relieves thirst
–        Cures ulcers and fever
–        Mitigates poison and effects of poisoning

Other kinds of Sali are inferior to Lohitaka Sali in their properties, in their respective order.

Shastika: Paddy maturing in sixty days

षष्टिककाङ्गुकमुकुन्दकपीतकप्रमोदककाकलकासनपुष्पकमहाषष्टिकचूर्णककुरककेदारप्रभृतयःषष्टिकाः॥८॥

Sastika Sali is a variety of rice which grows and matures in a time period of sixty days. They are of different kinnds –

–        Sastika,
–        Kanguka,
–        Mukundaka,
–        Pitaka,
–        Pramodaka,
–        Kakalaka
–        Asanapuspaka,
–        Mahasastika,
–        Curnaka,
–        Kuravaka,
–        Kedara

रसेपाकेचमधुराःशमनावातपित्तयोः॥
शालीनांचगुणैस्तुल्याबृंहणाःकफशुक्रलाः॥९॥

Properties

–        Madhura rasa – sweet in ntaste
–        Madhura vipaka – sweet after-taste (taste after digestion)
–        Mitigates vata and pitta
–        Have same properties as of Sali
–        Brmhana – stoutening, bulk promoting
–        Increases kapha and shukra

षष्टिकःप्रवरस्तेषांकषायानुरसोलघुः॥
मृदुःस्निग्धस्रिदोषघ्नःस्थैर्यकृद्वलवर्धनः॥१०॥
विपाकेमधुरोग्राहितुल्योलोहितशालिभिः॥
शेषास्त्वल्पान्तरास्तस्मात्षष्तिकाःक्रमशोगुणैः॥११॥

Even among the varieties of Sastika, Sastika is the best. Below mentioned are the properties of Sastika –

–        Kashaya anurasa – astringent secondary taste,
–        Light,
–        Soft
–        Unctuous
–        Mitigates all the three doshas,
–        Bestows stability,
–        Increases strength,
–        Madhura Vipaka – sweet taste after digestion,
–        Causes constipation
–        Has properties similar to those of Lohita Sali

In their respective order, the other kinds of Sastika are inferior to the Shastika variety of Shastika Sali.

Vrihi: Paddy maturing in twelve months

कृष्णाव्रीहिशालामुखजतुमुखनन्दीमुखलावाक्षकत्वरितककुक्कुटाण्डकपारावतकपटलप्रब्भृतयोव्रीहयः॥१२॥

Below mentioned are the different kinds of Vrihi –

–        Krsnavrihi,
–        Salamukha,
–        Jatamuka,
–        Nandimukha,
–        Lavaksaka,
–        Tvaritaka,
–        Kukkutandaka,
–        Paravataka,
–        Patala etc.

कषायमधुराःपाकेऽमधुरावीर्यतोऽहिमाः॥
अल्पाभिष्यन्दिनस्तुल्याःषष्टिकैर्बद्धवर्चसः॥१३॥

Below mentioned are the properties of Vrihi –

–        astringent and sweet in taste,
–        pungent taste after digestion,
–        hot in potency,
–        slightly ncreases moisture and fluidity in the tissues
–        causes constipation
–        similar to sastika Sali in qualities

कृष्णव्रीहिर्वरस्तेषांकषायानुरसोलघुः।
तस्मादल्पान्तरगुणाःक्रमशोव्रीहयोऽपरे॥१४॥

Among all the Vrihis, Krsnavrihi is said to be the best one. The properties of other kinds of Vrihi are inferior to Krsnavrihi in successive order. Its properties are –

–        astringent as secondary taste
–        light and easily digestible in quality

Qualities of paddy grown in burnt soil

दग्धायामवनौजाताःशालयोलघुपाकिनः॥
कशायाबद्धविण्मूत्रारूक्षाःश्लेष्मापकर्षणः॥१५॥

Below mentioned are the properties of rice (paddy) grown in burnt soil –

–        light for digestion
–        astringent taste,
–        causes dryness, being dry in quality
–        mitigates kapha
–        causes obstruction of faeces (constipation) and urine (urinary obstruction)

Properties of paddy grown in jangala pradesa: Arid land

स्थलजाःकफपित्तघ्नाःकषायाःकटुकान्वयाः॥
किंचित्सतिक्तमधुराःपवनानलवर्धनाः॥१६॥

Below mentioned are the properties of paddy grown in arid lands –

–        slightly bitter and sweet in taste,
–        astringent,
–        pungent taste after digestion,
–        mitigates kapha and pitta,
–        mildly increases vata and pitta

Qualities of paddy grown in kedara: Marshy fields

कैदारामधुरावृष्याबल्याःपित्तनिबर्हणाः॥
ईषात्कषायाल्पमलाःगुरवःकफशुक्रलाः॥१७॥

Below mentioned are the properties of paddy grown in kedara – marshy fields –

–        sweet taste, slightly astringent
–        mitigates pitta,
–        increases kapha and shukra,
–        aphrodisiac
–        strengthening
–        difficult to digest,
–        produces less faeces

Qualities of paddy sown repeatedly

रोप्यातिरोप्यालघवःशीघ्रपाकागुणोत्तराः॥
अदाहिनोदोषहराबल्यामूत्रविवर्धनाः॥१८॥

Below mentioned are the properties of repeatedly sown paddy –

–        light for digestion,
–        quickly gets digested,
–        superior in qualities respectively,
–        will not cause burning sensation in the stomach
–        causes increase of doshas,
–        gives good strength,
–        produces more urine

Qualities of paddy grown from roots once harvested

शालयश्छिन्नरूढायेसूक्षास्तेबद्धवर्चसः॥
तिक्ताःकषायाःपित्तघ्नालघुपाकाःकफापहाः॥१९॥

Below mentioned are the properties of paddy grown from roots of previously harvested paddy –

–        dry,
–        bitter and astringent in taste,
–        mitigate pitta and kapha
–        light for digestion
–        binds faeces

विस्तरेणायमुद्दिष्टःशालिवर्गोहिताहितः।

Until now, the details of suitable and unsuitable groups of Sali have been given.

इतिशालिवर्गः

 Thus ends the Sali-varga – group of rice

अथकुधान्यवर्गः।

2. Kudhanya Varga: Group of inferior grains (millets)

तद्वत्कुधान्यमुद्रादिमाषादीनांचवक्ष्यते॥२०॥

Now, the Kudhanyas i.e. inferior grains like Masa, Mudga etc. shall be described –

कोरदूषकश्यामाकनीवारशान्तनुवरकोद्दालकप्रियङ्गुमधूलिकानन्दीमुखीकुरुविन्दगवेधुकसरबरुकतोद(य) पर्णीमुकुन्दकवेणुयवप्रभृतयःकुधान्यविशेषाः॥२१॥

Below mentioned are the Kudhanyas i.e. inferior grains (millets) –

–        Koradusaka,
–        Syamaka,
–        Nivara,
–        Santanu,
–        Varaka,
–        Uddalaka,
–        Priyangu,
–        Madhulika,
–        Nandimukhi,
–        Kuruvinda,
–        Gavedhuka,
–        Sara,
–        Baruka,
–        Toda(ya) parni,
–        Mukundaka,
–        Venuyava etc.

उष्णाःकषायमधुरारूक्षाःकटुविपाकिनः॥
श्लेष्मघ्नाबद्धनिस्यन्दावातपित्तप्रकोपणाः॥२२॥
कषायमधुरस्तेषांशीतःपित्तापहःस्मृतः॥
कोद्रवश्चसनीवारःश्यामाकश्चसशान्तनुः॥२३॥

They are

–        Taste – astringent, sweet
–        Quality – dry
–        Potency – hot
–        Taste after digestion – pungent,
–        Action on doshas – mitigates kapha, aggravates vata and pitta
–        Action on mala – binds urine hot in potency,

Below mentioned are the properties of Kodrava, Nivara, syamaka and Santanu –

–        Taste – astringent, sweet
–        Potency – cold
–        Action on doshas – mitigates pitta

कृष्णारक्ताश्चपीताश्चश्वेताश्चैवप्रियङ्गवः॥
यथोत्तरंप्रधानाःस्यूसूक्षाःकफहराःस्मृताः॥२४॥

Below mentioned are the four kinds of Priyangu –

–        Black
–        Red
–        Yellow
–        White

Successively they are superior in qualities. They mitigate kapha and are dry in quality.

मधूलीमधुराशीतास्निग्धानन्दीमुखीतथा॥
विशोषीतत्रभूयिष्ठंवरुकःसमुकुन्दकः॥२५॥

Properties of Mahuli

–        Taste – sweet
–        Potency – sweet
–        Quality – unctuous

Similarly, NandiMukha, Varuka and Mukundaka mainly cause excessive dryness.

रूक्षावेणुयवाज्ञेयावीर्योष्णाकटुपाकिनः॥
बद्धमूत्राःकफहराःकषायावातकोपनाः॥२६॥

Below mentioned are the properties of Venuyava –

–        Taste – astringent
–        Quality – dry
–        Potency – hot
–        Taste after digestion – pungent
–        Action on doshas – aggravates vata, mitigates kapha
–        Action on malas – binds urine

3. Vaidalavarga: Group of legumes / Pulses

मुद्रवनमुद्रकलायमकुष्ठमसुरमङ्गल्यचणकसतीनत्रिपुटकहरेण्वाढकीप्रभृतयोवैदलाः॥२७॥

Vaisala means pulses or legumes. Below mentioned are different kinds of Vaidala –

–        Mudga,
–        Vanamudga,
–        Kalaya,
–        Makustaka,
–        Mastuka,
–        Mangalya,
–        Canaka,
–        Satina,
–        Triputaka,
–        Harenu,
–        Adhaki etc.

कषायमधुराःशीताःकटुपाकामरुत्कराः।
बद्धमूत्रपुरीषाश्चपित्तश्लेष्महरास्तथा॥२८॥

Below mentioned are the properties of pulses –

–        Taste – astringent, sweet,
–        Potency – cold
–        Taste after digestion – pungent
–        Action on doshas – mitigates pitta and kapha, aggravates vata,
–        Action on malas – binds urine and faeces

नात्यर्थंवातलास्तेषुमुद्रादृष्टिप्रसादनाः॥
प्रधानाहरितास्तत्रवन्यामुद्रसमाःस्मृताः॥२९॥

Below mentioned are the properties of Mudga – green gram –

–        does not cause great aggravation of vata i.e. slightly aggravates vata,
–        provides clear vision, good for eyes,
–        green variety of mudga – superior in qualities
–        wild variety – similar in properties to common variety of green gram

विपाकेमधुराःप्रोक्तामसूराबद्धवर्चसः॥

Properties of Masura –

–        sweet taste after digestion
–        causes constipation

मकुष्ठकाःकृमिकराःकलायाःप्रचुरानिलाः॥३०॥

Makusthaka – causes krimi – worms in the body

Kalaya – causes great aggravation of vata

आढकीकफपित्तघ्नीनातिवातप्रकोपणी।

Adhaki

–        mitigates kapha and pitta
–        does not cause great aggravation of vata i.e. causes slight aggravation of vata

वारलाःशीतमधुराःसकषायाविरूक्षणाः॥३१॥
कफशोणितपित्तघ्नाश्चरणका; पुंस्त्वनाशनाः।
तएवघृतसंयुक्तास्त्रिदोषशमनाःपरम्॥३२॥

Below mentioned are the properties of Canaka –

–        taste – sweet, slightly astringent
–        qualities – causes dryness,
–        potency – cold
–        action on doshas – increases vata, mitigates kapha, rakta and pitta, best in mitigating all the three doshas when combined with ghee,
–        action on dhatus – mitigates blood, diminishes virility in males

हरेणवःसतीनाश्चविज्ञेयाबद्धवर्चसः।

Harenu and Satina – causes binding of faeces.

ऋतेमुद्रमसूराभ्यामन्येत्वाध्मानकारकाः॥३३॥

All pulses except mudga and masura produce adhmana i.e. flatulence with distension.

माषोगुरुर्भिन्नपुरिषमूत्रःस्निग्धोष्णवृष्योमधुरोऽनिलघ्नः।
संतर्पणःस्तन्यकरोविशेषाद्वलप्रदःशुक्रकफावहश्च॥३४॥

Below mentioned are the properties of Masa –

–        taste – sweet,
–        qualities – heavy for digestion, unctuous,
–        potency – hot
–        action on doshas – mitigates vata, increases kapha
–        action on dhatus – aphrodisiac, increases semen,
–        action on malas – breaks faeces and urine
–        other benefits – increases breast milk, nourishing, bestows strength

कषायभावान्नपुरीषभेदीनमूत्रलोनैवकफस्यकर्ता।
स्वादुर्विपाकेमधुरोऽलसान्द्रःसंतर्परःस्तन्यरुचिप्रदश्च॥३५॥

Below mentioned are the properties of Alasandra,

–        taste – sweet, astringent,
–        taste after digestion – sweet
–        action on doshas – does not increase kapha due to it being astringent
–        action on malas – not a diuretic because of astringent taste
–        other benefits – does not cause purgation being astringent, is nourishing, increases breast milk and enhances taste

माषैःसमानंफलमात्मगुप्तमुक्तंचकाकाण्डफलंतथैव।

Atmagupta fruit and fruit of Kakanda – have similar properties as those of Masa.

आरण्यमाषागुणतःप्रदिष्टारूक्षाःकषायाअविदाहिनश्च॥३६॥

Properties of Aranya Masa

–        dry in quality
–        astringent in taste
–        does not cause heartburn

उष्णःकुलत्थोरसतःकटुर्विपाकेकफमारुतघ्नः।
शुक्राश्मरीगुल्मनिषूदनश्चसांग्राहिकःपीनसकासहन्ता॥३७॥

Below mentioned are the properties of Kulattha –

–        taste – astringent
–        potency – hot
–        taste after digestion – pungent
–        action on doshas – mitigates kapha and vata,
–        action on malas – is constipating
–        other benefits – cures seminal calculus, abdominal tumours, cough and rhinitis

आनाहमेदोगुदकीलहिक्काश्वासापहःशोणितपित्तकृच्च।
कफस्यहन्तानयनामयघ्नोविशेषतोवन्यकुलत्थउक्तः॥३८॥

Properties of Vanyakulattha –

–        Action on doshas – mitigates kapha, aggravates blood and pitta,
–        Cures – abdominal distension, obesity, piles, hiccup, dyspnoea and mainly eye diseases

Tila: Sesame

ईषत्कषायोमधुरःसतिक्क्तःसांग्राहिकःपित्तकरस्तथोष्णह्।
तिलोविपाकेमधुरोबलिष्ठःस्निग्धोव्रणेलेपनइवपथ्यः॥३९॥
दन्त्योऽग्रिमेधाजननोऽल्पमूत्रस्त्वच्योऽथकेश्योऽनिलहागुरुश्च।
तिलेषुसर्वेष्वसितःप्रधानोमध्यःसितोहीनतरास्तथाऽन्ये॥४०॥

Below mentioned are the properties of Tila –

–        Taste – slightly astringent, sweet, bitter,
–        Qualities – highly unctuous, heavy for digestion,
–        Potency – hot
–        Taste after digestion – predominantly sweet
–        Action on doshas – mitigates vata, increases pitta
–        Action on malas – causes constipation, reduces urine
–        Benefits – best for application on wounds, good for teath, enhances agni and intelligence, good for skin and hairs

Black variety of Tila is the best among the lot, the white variety is of moderate properties and the other kinds of Tila are inferior in qualities.

Yava: Barley

यवःकषायोमधुरोहिमश्चकटुर्विपाकेकफपित्तहारी।
व्रणेषुपथ्यस्तिलवच्चनित्यंप्रबद्धमूत्रोबहुवातवर्चाः॥४१॥
स्थैर्याग्रिमेधास्वरवर्णकृच्चसपिच्छिलःस्थूलविलेखनश्च।
मेदोमरुत्तूड्हरणोऽतिरूक्षःप्रसादनःशोणितपित्तयोश्च॥४२॥

Below mentioned are the properties of Yava –

–        Taste – astringent, sweet
–        Qualities – slightly slimy, is dry, causes dryness
–        Potency – cold
–        Taste after digestion – pungent
–        Action on doshas – mitigates kapha and pitta, mitigates vata
–        Action on dhatus – causes scraping of fat in stout individuals, mitigates fat,
–        Action on malas – causes retention of urine greatly, greatly increases flatus and faeces
–        Benefits – good for healing of wounds like tila, bestows stability, good voice and complexion, enhances digestive power and intelligence,
–        Cures – mitigates thirst, purifies blood and pitta

Atiyava

एभिर्गुणैर्हिनरैस्तुकिंचिद्विद्याद्यवेभ्योऽतियवानशेषैः॥

In comparison to Yava, Atiyava and other kinds of Yava should be considered as having slightly inferior qualities.

Godhuma: Wheat

गोधूमउक्तोमधुरोगुरुश्चबल्यःस्थिरःशुक्ररुचिप्रदश्च॥४३॥
स्निग्धोऽतिशीतोऽनिलपित्तहन्तासन्धानकृच्छलेष्मकरःसरश्च॥

Below mentioned are the properties of Godhuma – wheat –

–        Taste – sweet
–        Qualities – heavy to digest, not easily digested, unctuous,
–        Potency – very cold
–        Action on doshas – mitigates vata and pitta, increases kapha 
–        Action on dhatus – enhances semen quantity
–        Action on malas – is a good laxative, relieves constipation
–        Benefits – enhances taste, bestows strength and stability, unites fractures,

Shimba (foods belonging to shimbi group)

रूक्षःकषायोविषशोषशुक्रबलासदृष्टिक्षयकृद्विदाही॥४४॥
कटुर्विपाकेमधुरस्तुशिम्बःप्रभिन्नविण्मारुतपित्तलश्च॥
सितासिताःपीतकरक्तवर्णाभवन्तियेऽनेकविधास्तुशिम्बाः॥४५॥
यथादितस्तेगुणतःप्रधानाज्ञेयाःकटूष्णारसपाकयोश्च॥

Below mentioned are the properties of Simbi –

–        Taste – sweet, astringent
–        Qualities – dry,
–        Taste after digestion – pungent 
–        Action on doshas – decreases kapha, increases vata and pitta
–        Action on dhatus – decreases semen,
–        Action on malas – breaks faecal mass and causes its elimination
–        Benefits – decreases poison,
–        Cures – consumption,
–        Other actions – causes diminution of vision, burning sensation / heartburn

Simbi is of many colours. They are –

–        White
–        Black
–        Yellow and
–        Red

In the mentioned order above, these varieties are superior to one another.

They are pungent in taste. The taste after digestion is also pungent. It has a hot potency.

Saha dwaya and others

सहाद्वयंमूलकजाश्चशिम्बाःकुशिम्बिवल्लीप्रभवास्तुशिम्बाः॥४६॥
ज्ञेयाविपाकेमधुरारसेचबलप्रदाःपित्तनिबर्हणाश्च॥

Properties of Sahadvaya – the two kinds of Saha i.e. Masaparni and Mudgaparni, Mulakasimbi, Kusimbi, Vallisimbi are as below said –

–        Taste – sweet,
–        Taste after digestion – sweet
–        Action on doshas – mitigates pitta and
–        Benefits – bestows strength

Vaidalika Shimba

विदाहवन्तश्चभृशंविरूक्षाविष्टभ्यजीर्यन्त्यनिलप्रदाश्च।४७॥
रुचिप्रदाश्चैवसुदुर्जराश्चसर्वेस्मृतावैदलिकास्तुशिम्बाः।

The properties of all kinds of Vaidalika Simba i.e. moist or gree pods of pulses –

–        Action on dosha – increases vata,
–        Qualities – very much dry, causes severe dryness,
–        Benefits – increases taste,
–        Causes – heartburn
–        It is – very difficult for digestion
–        Stays for long time in the alimentary tract and then undergoes digestion

Kusumbha, Atasi, Siddhartaka

कटुर्विपाकेकटुकःकफघ्नोविदाहिभावादहितःकुसुम्भः॥४८॥
उष्णाऽतसीस्वादुरसाऽनिलघ्नीपित्तोल्बणास्यात्कटुकाविपाके॥
पाकेरसेचापिकटुःप्रदिष्टःसिद्धार्तकःशोणितपित्तकोपी॥४९॥
तीक्ष्णोष्णरूक्षःकफमारुतघ्नस्तथागुणश्चासितसर्षपोऽपि॥

Properties of Kusumbha –

–        Taste – oungent
–        Taste after digestion – pungent
–        Action on doshas – mitigates kapha
–        Causes – severe burning sensation or heartburn and is therefore not suitable for health

Properties of Atasi

–        Taste – sweet
–        Potency – hot
–        Taste after digestion – pungent
–        Action on doshas – mitigates vata, increases pitta

Properties of Siddharthaka

–        Taste – pungent
–        Taste after digestion – pungent
–        Action on doshas – aggravates pitta and blood
–        Action on dhatus – aggravates blood

Properties of Asita Sarsapa (black mustard) –

–        Quality – penetrating
–        Potency – hot
–        Action on doshas – mitigates kapha and vata

Apathya Dhanya: Unsuitable corns

अनार्त्वंव्याधिहतमपर्यागतमेवच।
अभूमिजंनवंचापिनधान्यंगुणवत्स्मृतम्॥५०॥
नवंधान्यमभिष्यन्दिलघुसंवत्सरोषितम्॥
विदाहिगुरुविष्टम्भिविरूढंदृष्टिदूषणम्॥५१॥

Below mentioned types of corns (cereals and pulses) are not good in properties –

–        Unseasonal ones
–        Those affected by diseases,
–        Those incompletely matured,
–        Those grown in unhealthy soil,
–        Those freshly harvested

Moisture in the tissues is increased by freshly harvested grains while those which are old by one year are light to digest.

According to Acharya Dalhana, Virudha Dhanya are those grains which have lost the capacity to germinate.  Below mentioned are their properties –

–        Cause heartburn
–        Heavy in quality i.e. not easily digestible,
–        Stays for long time in the stomach without getting digested
–        Vitiates vision

शाल्यादेःसर्षपान्तस्यविविधस्यास्यभागशः॥
कालप्रमाणसंस्कारमात्राःसंपरिकीर्तिताः॥५२॥

Different kinds of corn beginning with Sali and ending with sarsapa have been described so far. Their duration of time, processing and quality to be used have been briefly mentioned.

इतिधान्यवर्गः। 

thus ends DhanyaVarga – group of corns

अथमांसवर्गः।

II. Mamsa Varga: Group of meats

अतऊर्ध्वंमांसवर्गानुपदेक्ष्यामः; तद्यथा-जलेशया, आनूपा, ग्राम्या, क्रव्यभुज, एकशफा, जाङलाश्चेतिषण्मांसवर्गाभवन्ति।एतेषांवर्गाणामुत्तरोत्तराप्रधानतमाः।तेपुनर्द्विविधाजाङ्गलाआनूपाश्चेति।तत्रजाङ्गलवर्गोऽष्टविधः।तद्यथा-जङ्घाला, विष्कराः, प्रतुदा, गुहाशयाः, प्रसहाः, पर्णमृगा, बिलेशया, ग्राम्याश्चेति।तेषांजङ्घालविष्करौप्रधानतमौ॥५३॥

After thism the Mamsavarga i.e. group of meats shall be described –

Mamsavarga is of six types –

Among these, each successive group is more superior in properties in comparison to the previous ones.

Each one of these is sub-divided into –

1. Jangala and
2. Anupa

Jangala Mamsa is again of eight kinds –

Janghala and Viskira groups of meat are the most important ones among these.

1. Jangala (Group of swift runners – especially deers)

तावेणहरिणर्क्षकुरङ्गकरालकृतमालशरभश्वदंष्ठ्रापृषतचारुष्करमृगमातृकाप्रभृतयोजङ्घालामृगाःकषायालघवोवातपित्तहरास्तीक्ष्णाहृद्याबस्तिशोधनाश्च॥५४॥

Below mentioned are the jangala animals which comprise of group of swift runners / swift footed animals which are mainly different kinds of deers –

–        Ena
–        Harina
–        Rksa
–        Kuranga
–        Karala
–        Krtamala
–        Sarabha
–        Svadamstra
–        Prsata
–        Caruskara
–        Mrgamatraka

Properties of the above-mentioned meats in general are –

–        Taste – astringent, sweet
–        Qualities – light to digest, penetrating
–        Action on doshas – mitigates vata and pitta
–        Benefits – good for heart, cleanses the urinary bladder

Ena: Black deer

कषायमधुरोहृद्यःपित्तासृक्कफरोगहा॥
संग्राहीरोचनोबल्यस्तेषामेणोज्वरापहः॥५५॥

Below mentioned are the properties of Ena i.e. black deer –

–        Taste – astringent, sweet
–        Benefits – good for heart, strengthening, improves taste perception
–        Cures fevers, diseases produced by pitta, rakta and kapha
–        Action on malas – causes constipation,

Harina: Brown deer

मधुरोमधुरःपाकेदोषघ्नोऽनलदिपनः॥
शीतलोबद्धविण्मूत्रःसुगन्धिर्हरिणोलघुः॥५६॥

Below mentioned are the properties of meat of Harina – brown or coppery colored deer –

–        Taste – sweet
–        Potency – cold
–        Taste after digestion – sweet
–        Action on doshas – mitigates all doshas
–        Action on malas – causes retention of faeces and urine,
–        Other benefits – it kindles digestion, has pleasant odor and light to digest

Ena, Harina, Kuranga: Differences

एणःकृषास्तयोर्जेयोहरिणस्ताम्रउच्यते॥
योनकृष्णोनकुरङ्गःसोऽभिधियते॥५७॥

Ena – is black colored deer.

Harina – is coppery coloured deer.

Kuranga – is the deer which is neither black nor coppery in colour.

Mrigamatruka

शीताऽसुक्पित्तशमनीविज्ञेयामृगमातृका॥
सन्निपातक्षयश्वासकासहिक्कारुचिप्रणुत्॥५८॥

Below mentioned are the properties of meat of Mrgamatruka –

–        Potency – cold
–        Action on doshas – mitigates blood and pitta, also aggravation of all three doshas (sannipata)
–        Cures – consumption, dyspnoea, cough, hiccup, tastelessness

2. Vishkira examples

लावतित्तिरिकपिञ्जलवर्तीकावर्तकनप्तृकावार्तीकचकोरकलविङ्कमयूरक्रकरोपचक्रकुक्कुटसारङ्गशतपत्रकुतित्तिरिकुरुवाहकयवालकप्रभृतयस्त्र्याहलाविष्किराः॥५९॥ लघवःशितमधुराःकषायादोषनाशनाः॥

The below mentioned and many such birds which scratch the ground thrice (tryahala) are called Viskira –

–        Lava,
–        Tittiri,
–        Kapinjala
–        Vartira
–        Vartika
–        Vartaka
–        Naptraka
–        Cakora
–        Kalavinka
–        Mayura
–        Krakara
–        Upacakra
–        Kukkuta
–        Sarangi
–        Satapatra
–        Kutittiri
–        Kuruvahaka
–        Yavalaka

Meat of the above said birds is

–        Taste – sweet, astringent,
–        Potency – cold,
–        Action on doshas – mitigates all doshas
–        Benefits – easily digestible

Lava

संग्राहीदीपनश्चैवकषायमधुरोलघुः॥
लावःकटुविपाकश्चसन्निपातेतुपूजितः॥६०॥

Below mentioned are the properties of Lava –

–        Taste – astringent, sweet
–        Qualities – light, easily digestible
–        Taste after digestion – pungent
–        Action on doshas – best for sannipata i.e. simultaneous aggravation of all the three doshas
–        Action on malas – causes constipation
–        Benefits – kindles digestion

Tittira, Kapinjala, Gaura Tittira

ईषत्गुरूष्णमधुरोवृष्योमेधाग्निवर्धनः॥
तित्तिरिह्सर्वसोषघ्नोग्राहीवर्णप्रसादनः॥६१॥
रक्तपित्तहरःशीतोलधुश्चतिकपिञ्जलः॥
कफोत्थेष्य्चरोगेषुमन्दवातेचशस्यते॥६२॥
हिक्काश्वासानिलहरोविशेषाद्रौरतित्तिरिः॥

The meat of Tittira is slightly heavy (difficult to digest), hot in potency, sweet in taste, aphrodisiac, enhances intellect and digestion power, destroys (mitigates) tridoshas (aggravation of all the three doshas), constipating and enhances the quality of colour (complexion).

Meat of Kapinjala destroys / mitigates bleeding diseases, is cold in potency, and light (for digestion). It is also best suited for diseases produced by kapha and mild aggravation of vata.

The meat of gaura tittira mainly cures hiccough, dyspnoea and aggravated vata (vata disorders).

Krakara

वातपित्तहरावृष्यामेधाग्रिबलवर्धनाः॥६३॥
लघवःक्रकराहृद्यास्तथाचैवोपचक्रकाः॥

Below mentioned are the properties of meat of Krakara, which are similar to the properties of Upacakraka –

–        Action on doshas – mitigates vata and pitta
–        Action on dhatus – is aphrodisiac
–        Other benefits – good for heart (mind), light for digestion, enhances intelligence, enhances digestion power

Mayura

कषायःस्वादुलवणस्त्वच्यःकेश्योऽरुचौहितः॥६४॥
मयूरःस्वरमेधाग्रिदृक्श्रोत्रेन्द्रियदार्ढ्चकृत॥

Below mentioned are the properties of meat of Mayura –

–        Taste – astringent, sweet and salt
–        Other benefits – good for hairs and skin, bestows strength to voice, digestive power, intelligence, vision and hearing,
–        Cures anorexia

Vanya and Gramya Kukkuta

स्निग्धोष्णोऽनिलहा वृष्यः स्वेदस्वरबलावहः ||६५||
बृंहणः कुक्कुटो वन्यस्तद्वद्ग्राम्यो गुरुस्तु सः |
वातरोगक्षयवमीविषमज्वरनाशनः ||६६||

Below mentioned are the properties of meat of Vanya Kukkuta –

–        Qualities – unctuous
–        Potency – hot,
–        Action on doshas – mitigates vata,
–        Action on dhatus – aphrodisiac,
–        Action on malas – produces sweating,
–        Benefits – strengthens the voice, stoutens the body,

Properties of Gramya Kukkuta –

–        Difficult to digest,
–        Cures vata diseases, consumption, vomiting and intermittent fever

3. Pratuda: Group of peckers

कपोतपारावतभृङ्गराजरभृतकोयष्ठिककुलिङ्गगृहकुलिङ्गगोक्ष्वेडकडिण्डिमाणवकशतपत्रकमातृनिन्दकभेदाशिशुकसारिकावल्गुलीगिरिशालट्वालट्टूषकसुगृहाखञ्जरीटहारीतदात्यूहप्रभृतयःप्रतुदाः॥६७॥

Pratuda are a group of birds which peck the food with their beak and then swallow it. They are –

–        Kapota,
–        Paravata,
–        Bhrngaraja,
–        Parabhrta,
–        Koyastika,
–        Kulinga,
–        Grhakulinga,
–        Goksvedaka,
–        Satapatraka,
–        Matrnindaka,
–        Bhedasi,
–        Suka,
–        Sarika,
–        Valguli,
–        Girisa,
–        Latva,
–        Lattusaka,
–        Sugrha,
–        Khanjarita,
–        Harita,
–        Datyuha and such others

कषायमधुरारूक्षाःफलाहाअरामरुत्कराः॥
पित्तश्लेष्महराःशीताबद्धमूत्राल्पवर्चसः॥६८॥

Below mentioned are the properties of meat of pratuda birds –

–        Taste – astringent, sweet,
–        Potency – cold
–        Action on doshas – aggravates vata (fruits), mitigates pitta and kapha,
–        Action on malas – binds urine, faeces and produces less faeces

सर्वदोषकरस्तेषां भेदाशी मलदूषकः |६९|
कषायस्वादुलवणो गुरुः काणकपोतकः ||६९||

Among these,

Meat of Bhedasi –

–        aggravates all the dosas and
–        vitiates the faece

Meat of Kanakapota is

–        astringent, sweet and salt in taste and
–        heavy for digestion

Paravata

रक्तपित्तप्रशमनःकषायविशदोऽपिच।
विपाकेमधुरश्चापिगुरुःपारावतःस्मृतः॥७०॥

Properties of meat of Paravata –

–        taste – astringent,
–        qualities – non-slimy, heavy to digest, 
–        taste after digestion – sweet
–        cures – bleeding disorders

Kulinga & Grihakulinga

कुलिङ्गोमधुरःस्निग्धःकफशुक्रविवर्धनः॥
रक्तपित्तहरोवेश्मकुलिङ्गस्त्वतिशुक्रलः॥७२॥

Properties of meat of Kulinga –

–        taste – sweet,
–        qualities – unctuous
–        action on doshas – increases kapha,
–        action on dhatus – increases semen,

Properties of meat of Grha Kulinga –

–        mitigates bleeding disorders
–        greatly increases semen

 4. Guhashaya: Group of cave dwellers

सिंहव्याघ्रवृकतरक्ष्वृक्षद्वीपिमार्जारश्रृगालमृगेर्वारुकप्रभृतयोगुहाशयाः॥७२॥

Guhasya are the animals which live in caves. They are –

–        Simha,
–        Vyaghra,
–        Vrka,
–        Taraksu,
–        Rksa,
–        Dvipi,
–        Marjara,
–        Sragala,
–        Mrgevaruka and such other animals

मधुरागुरवःस्निग्धाबल्यामारुतनाशनाः॥
उष्णवीर्यहितानित्यंनेत्रगुह्यविकारिणाम्॥७३॥

Properties of meat of cave dwellers –

–        Taste – sweet,
–        Qualities – heavy / hard to digest, unctuous,
–        Potency – hot
–        Action on doshas – mitigates vata,
–        Benefits – bestows strength,
–        Cures – diseases of eyes and genitals

5. Prasaha: Birds which tear their food

काककङ्ककुररचाषभासशशघात्युलूकचिल्लिश्येनगृध्रप्रभृतयःप्रसहाः॥७४॥

Below mentioned are the Prasaha birds i.e. carnivorous birds which tear their food and then swallow it –

–        Kaka,
–        Kanka,
–        Casa,
–        Bhasa,
–        Sasaghati,
–        Uluka,
–        Cilli,
–        Syena,
–        Grdhra and similar such birds,

एतेसिंहादिभिःसर्वेसमानवायसादयः॥
रसवीर्यविपाकेषुविशेषाच्छोषिनेहिताः॥७५॥

The meat of the birds of this group are similar to the properties of animals of the guhasaya group in taste, potency and taste after digestion. Their meat is especially beneficial to patients of consumption.

6. Parnamrga: Tree dwellers

मद्रुमूषिकवृक्षशायिकावकुशपूतिघासवानरप्रभृतयःपर्णमृगाः॥

Below mentioned are the Parnamrgas i.e. animals which dwell on trees –

–        Madu,
–        Musika,
–        Vrksasayaka,
–        Avakusa,
–        Putighasa,
–        Vanara and such others

मधुरागुरवोवृष्याश्चक्षुष्याःशोषिनेहिताः॥
सृष्टमूत्रपुरीषाश्चकासार्शःश्वासनाशानाः॥७७॥

Below mentioned are the properties of meat of these animals –

–        Taste – sweet
–        Qualities – heavy to digest,
–        Action on dhatus – aphrodisiac
–        Action on malas – helps in easy elimination of urine and faeces
–        Benefits – good for vision,
–        Cures – consumption, cough, dyspnoea and piles

7. Bileshaya: Hole / burrow dwellers

श्वाविच्छल्यकगोधाशशवृषदंशलोपाकलोमशकर्णकदलीमृगाप्रियकाजगरसर्पमूषिकनकुलमहाबभ्रुप्रभृतयोबिलेशयाः॥७८॥

Below mentioned are Bilesaya animals (animals living in holes or burrows) –

–        Svavid,
–        Salyaka,
–        Godha,
–        Sasa,
–        Vrsadamsa,
–        Lopaka,
–        Lomasakarna,
–        Kadali,
–        Mrgapriyaka,
–        Ajagara,
–        Sarpa,
–        Musika,
–        Nakula,
–        Mahabadhru, and such others

वर्चोमूत्रंसंहतंकुर्युरेतेव्रीर्येचोष्णाःपूर्ववत्स्वादुपाकाः॥
वातंहन्युःश्लेष्मपित्तेचकुर्युःस्निग्धाःकासश्वासकार्श्यापहाश्च॥७९॥

Properties of meat of these animals –

–        Qualities – unctuous
–        Potency – hot
–        Taste after digestion – sweet
–        Action on doshas – mitigates vata, aggravates kapha and pitta
–        Action on malas – makes the faeces and urine thick (or hard)
–        Cures – cough, dyspnoea and emaciation

कषायमधुरस्तेषांशशःपित्तकफापहः॥
नातिशीतलवीर्यत्वाद्वातसाधारणोमतः॥८०॥

Properties of meat of Sasa –

–        Taste – astringent, sweet
–        Potency – not very cold
–        Action on doshas – mitigates pitta and kapha, moderate in case of vata – it neither increases nor decreases vata too much

Godha, Salyaka, Priyaka, Ajagara, Sarpa, Darvikara

गोधाविपाकेमधुराकषायकटुकास्मृता॥
वातपित्तप्रशमनीबृंहणीबलवर्धनी॥८१॥
शल्यकःस्वादुपित्तघ्नोलघुःशीतोविषापहः॥
प्रियकोमारुतेपथ्योऽजगरस्वर्शसांहितः॥८२॥
दुर्नामानिलदोषघ्नाःकृमिदूषीविषापहाः॥
चक्षुष्यामधुराःपाकेसर्पामेधाग्रिवर्धनाः
दर्वीकरादीपकाश्चतेषूक्ताःकटुपाकिनः॥
मधुराश्चातिचक्षुष्याःसृष्टविण्मूत्रमारुताः॥८४॥

Below mentioned are the properties of meat of Godha etc.

8. Gramya: Group of domestic animals

अश्वाश्वतरगोखरोष्ट्रबस्तोरभ्रमेदह्पुच्छकप्रभृतयोग्राम्याः॥८५॥

Below mentioned are the Gramya animals (animals living in villages i.e. domestic animals –

–        Asva,
–        Asvatara,
–        Go,
–        Khara,
–        Ustra,
–        Basta,
–        Urabhra,
–        Medahpucchaka and such others

ग्राम्यावातहराःसर्वेबृंहणाःकफपित्तलाः॥
मधुरारसपाकाभ्यांदीपनाबलवर्धनाः॥८६॥

Properties of meat of all domestic animals –

–        Taste – sweet
–        Taste after digestion – sweet
–        Mitigate vata generally
–        Increases kapha
–        Increases pitta
–        Action and benefits – kindles digestion, increases strength, stoutening

Chaga

नातिशीतोगुरुःस्निग्धोमन्दपित्तकफःस्मृतः॥
छगलस्त्वनभिष्यन्दीतेषांपीनसानाशनः॥८७॥

Properties of meet of chaga –

–        Potency – not very cold
–        Qualities – unctuous, heavy and thus hard for digestion
–        Slightly increases pitta and kapha
–        Does not increase moisture in the tissues
–        Cures rhinitis

Urabhra & Medahpucchaka

बृंहणंमांसमौरभ्रंपित्तश्लेष्मावहंगुरु॥
मेदःपुच्छोद्भवंवृष्यमौरभ्रसदृशंगुणैः॥८८॥

Properties of Meat of Urabhra

–        Slightly increases pitta and kapha
–        Heavy and thus difficult for digestion
–        Causes stoutness of the body

Properties of Meat of Medahpucchaka –

–        Same as above (meat of Urabhra)
–        Aphrodisiac

Go mamsa

श्वासकासप्रतिश्यायविषयविशमज्वरनाशानम्॥
श्रमात्यग्रिहितंगव्यंपवित्रमनिलापहम्॥७९॥

Properties of meat of Go – cow or ox –

–        Mitigates vata
–        Sacred

Cures –

–        Dyspnoea
–        Cough
–        Common cold
–        Intermittent fevers

Therapeutic benefits –

–        Suited for those suffering from fatigue
–        Best to control hyperactivity of digestive fire

Ekasapha and Jangala Varga

औरभ्रवत्सलवणंमांसमेकशफोद्भवम्॥
अल्पाभिष्यन्द्ययंवर्गोजाङ्गलःसमुदाहृतः॥९०॥

Properties of ekasapha – animals of single hood –

–        Same as urabhra
–        Slightly salty

Properties of Meat of animals of Jangala Varga i.e. animals and birds living in arid or desert like regions

–        Slightly increases moisture in the tissues

दुरेजनान्तनिलयादुरेपानीयगोचराः॥
येमृगाश्चविहङ्गाश्चतेऽल्पाभिष्यन्दिनोमताः॥९१॥
अतीवासन्ननिलयाःसमीपोदकगोचराः॥
येमृगाश्चविहङ्गश्चमहाभिष्यन्दिनस्तुते॥९२॥

Meats of below kinds of animals and birds would slightly increase moisture in the tissues –

–        Animals living away from human habitation
–        Birds living away from water reservoirs

Meat of below mentioned kinds of animals and birds is considered to greatly increase moisture in the tissues –

–        Animals living very much nearer to the human habitation and
–        Birds living very much nearer to water reservoirs

1. AnupaVarga – group of animals of marshy regions

आनूपर्गस्तुपञ्चविधः।तद्यथा-कूलचराः, प्लवाः,कोषस्था, पादिनो, मत्स्याश्चेति॥९३॥

Anupavarga are a group of animals living in the marshy regions. They are of five types. They are –

1. Kulacara,
2. Plava,
3. Kosastha,
4. Padina and
5. Matsy

a. Kulacara: Animals which roam near river banks

तत्रगजगवयमहिषरुरुचमरसृमररोहितवराहखङ्गिगोकर्णकालपुच्छकोद्रन्य~क्वरण्यगवयप्रभृतयःकूलचराःपशवः॥९४॥

Below mentioned are the examples of Kulacara Pasu i.e. animals and cattle which roam on the banks of the rivers –

–        Gaja,
–        Gavaya,
–        Mahisa,
–        Ruru,  
–        Camara,
–        Srmara,
–        Rohita,
–        Varaha
–        Khadgi,
–        Gokarna,
–        Kalapucchaka,
–        Udra,
–        Nyanku,
–        Aranyagavaya and such others

वातपित्तहरावृष्यामधुरारसपाकयोः॥
सीतलाबलिनःस्निग्धामूत्रलाःकफवर्धनः॥९५॥

Properties of meat of Kulacara Pasu –

–        Taste – sweet
–        Taste after digestion – sweet
–        Qualities – unctuous
–        Potency – cold
–        Mitigates – vata and pitta
–        Increases – kapha
–        Benefits and actions – aphrodisiac, increases strength, diuretic

Gaja

विरूक्षणोलेखनश्चवीर्योष्णःपित्तदूषणः॥
स्वाद्वम्ललवणस्तेषांगजःश्लेष्मानिलापहः॥९६॥

Among these,

Properties of meat of Gaja – elephant –

–        Taste – sweet, sour, salt
–        Potency – hot
–        Mitigates – kapha and vata
–        Aggravates – pitta
–        Action – causes dryness and scarification

Gavaya

गवयस्यतुमांसंहिस्निग्धंमधुरकासजित॥
विपाकेमधुरंचापिव्यवायस्यतुवर्धनम्॥९७॥

Properties of meat of Gavaya

–        Taste – sweet

–        Taste after digestion – sweet

–        Qualities – unctuous

–        Benefits – increases capacity of copulation

–        Cures – cough

Mahisa

स्निग्धोष्णमधुरोवॄष्योमहिषस्तर्पणोगुरुः॥
निद्रापुंस्त्वबलस्तन्यवर्धनोमांदसाढ्र्चकृत॥९८॥

Properties of Meat of Mahisa

–        Taste – sweet
–        Qualities – unctuous, heavy and thus hard for digestion
–        Potency – hot

Actions and benefits

–        aphrodisiac,
–        gives satisfaction (nourishment),
–        increases sleep,
–        increases male sexual power,
–        increases strength
–        increases breast milk and
–        gives stability to the muscles

Ruru

रुरोमौसंसमधुरंकषायानुरसंस्मृतम्॥
वातपित्तोपशमनंगुरुशुक्रविवर्धनम्॥९९॥

Properties of Meat of Ruru

–        taste – slightly sweet
–        secondary taste – astringent
–        qualities – heavy i.e. hard for digestion
–        mitigates vata and pitta
–        benefits – increases semen

Chamara

तथाचमरमांसंतुस्निग्धंमधुरकासजित॥
विपाकेमधुरंचापिवातपित्तप्रणाशनम्॥१००॥

Qualities of Meat of Camara –

–        taste – sweet
–        taste after digestion – sweet
–        qualities – unctuous
–        mitigates – vata and pitta
–        cures – cough

Samara

सुमरस्यतुमांसंचकषायनुरसंस्मृतम्॥
वातपित्तोपशमनंगुरुशुक्रविवर्धनम्॥१०१॥

Qualities of Meat of Srmara

–        secondary taste – astringent
–        qualities – heavy, i.e. hard for digestion
–        mitigates – vata and pitta
–        benefits / action – increases semen

Varaha

स्वेदनंबृंहणंवृश्यंशीतलंतर्पणंगुरु॥
श्रमानिलहरंस्निग्धंवाराहंबलवर्धनम्॥१०२॥

Properties of Meat of Varaha – boar –

–        qualities – heavy and hence hard for digestion, unctuous
–        potency – cold
–        actions – causes sweating, is aphrodisiac, nourishing,
–        health benefits – bestows stoutness, mitigates fatigue, mitigates vata, increases strength

Khadga

कफघ्नंखङ्गिपिशितंकषायमनिलापहम्॥
पित्र्यंपवित्रमायुष्यंवद्धमूत्रंविरूक्षणम॥१०३॥

Properties of Meat of Khadga –

–        taste – astringent
–        mitigates – kapha and vata

Actions –

–        causes dryness
–        binds urine

Benefits –

–        is sacred and auspicious
–        ideal for the pitrus – offerings given to the ancestors
–        enhances life-span

Gokarna

गोकर्णमांसंमधुरंस्निग्धंमृदुकफावहम्॥
विपाकेमधुरंचापिरक्तपित्तविनाशनम्॥१०४॥

Properties of Meat of Gokarna –

–        taste – sweet
–        taste after digestion – sweet
–        qualities – unctuous, soft,
–        increases – kapha
–        cures – bleeding disorders

b. Plava: Birds which swim in water

हंससारसक्रौञ्चचक्रवाककुररकादम्बकारण्डवजीवञ्जीवकबकबलाकापुण्डरीकप्लवशरारीमुखनन्दीमुखमदूत्क्रोशकाचाक्षमल्लिकाक्षशुक्लाक्षपुष्करशायिकाकोनालकम्बुकुक्कुटिकामेघरावश्वेतवारलप्रभृतयःप्लवाःसंघातचारिणः॥१०५॥

Plava means birds which swim in water and move in herds. Below mentioned are such birds –

–        Hamsa,
–        Sarasa,
–        Kraunca,
–        Cakravaka,
–        Kurara,
–        Kadamba,
–        Karandava,
–        Jivanjivaka,
–        Baka,
–        Balaka,
–        Pundarika,
–        Plava,
–        Sararimuka,
–        Nandimuka,
–        Madgu
–        Utkrosa,
–        Kacaksa,
–        Mallikaksa,
–        Suklaksa,
–        Puskarasayika,
–        Konalaka,
–        Ambukukkutika,
–        Megharava,
–        Svetavarala and such others

रक्तपित्तहराःशीताःस्निग्धावृष्यामरुज्जितः॥
सृष्टमूत्रपुरीषाश्चमधुरारसपाकयोः॥१०६॥

General properties of the meat of these birds –

–        Taste – sweet
–        Taste after digestion – sweet
–        Qualities – unctuous
–        Potency – cold
–        Mitigates vata
–        Mitigates aggravation of pitta and blood or bleeding diseases
–        Benefits – aphrodisiac,
–        Actions – eliminates urine and feces,

Hamsa

गुरूष्णमधुरःस्निग्धःस्वरवर्णबलप्रदः॥
बृंहणःशुक्रलस्तेषांहंसोवातविकारनुत्॥१०७॥

Properties of meat of Hamsa –

–        Taste – sweet
–        Qualities – unctuous, heavy – difficult for digestion
–        Potency – hot

Benefits and actions –

–        bestows strength to voice and color / complexion,
–        stoutening,
–        increases semen

Cures – vata disorders

c. Kosatha: Animals having a shell

शङ्खशङ्खनकशुक्तिशम्बूकभल्लूकप्रभॄतयःकोशस्थाः॥१०८॥

Kosastha are the animals living in the shells. Below mentioned are the examples of Kosastha animals –

–        Sankha,
–        Sankhanaka,
–        Suktisambuka,
–        Bhalluka and such others

d. Padina: Animals having legs

कूर्मकुम्भीरकर्कटककृष्णकर्कटकशिशुमारप्रभृतयःपादिनः॥१०९॥

Padina are aquatic animals having legs. Some examples are as mentioned below –

–        Kurma,
–        Kumbhira,
–        Karkataka,
–        Krsna,
–        Karkataka,
–        Sisumara and such others

शङ्खकूर्मादयःस्वादुरसपाकामरुन्नुदः॥
शीताःस्निग्धाहिताःपित्तेवर्चस्याःश्लेष्मवर्धनः॥११०॥

Below mentioned are the properties of meat of Kosastha animals like Sankha etc. and Padina animals like Kurma etc. –

–        Taste – sweet
–        Taste after digestion – sweet
–        Qualities – unctuous
–        Potency – cold
–        Mitigates – vata

Actions –

–        Increases faeces
–        Increases kapha

Therapeutic – good for pitta aggravation

कृष्णकर्कटकस्तेषांबल्यःकोष्णोऽनिलापहः॥
शुक्लःसन्धानकृत्सृष्टविण्मूत्रोऽनिलपित्तहा॥१११॥

e. Matsya: Fishes

मत्स्यास्तुद्विविधानादेयाःसामुद्राश्च॥१२२॥

There are two kinds of Matsya – fishes –

1.    Nadeya – fishes living in rivers
2.    Samudra – fishes living in oceans

तत्रनादेया:- रोहितपाठीनपाटलाराजीववर्मिगोमत्स्तवागुञ्जारमुरलसहस्त्रदंष्ट्रप्रभृतयः॥१२॥

Nadeya Matsya are the fishes which live in rivers – riverine fishes. Below mentioned are the names of some of the Nadeya Matsya –

–        Rohita,
–        Pathina,
–        Patala,
–        Rajiva,
–        Varmi,
–        Gomatsya,
–        Krsnamatsya,
–        Vagunjara,
–        Murala,
–        Sahasradamstra and such others

नादेयामधुरामत्स्यागुरवोमारुतापहाः॥
रक्तपित्तकराश्चोष्णावृष्याःस्निग्धाल्पवर्चनः॥१२५॥

Below mentioned are the properties of Nadeya Matsya – Riverine fish

–        Taste – sweet
–        Qualities – heavy and therefore hard for digestion, unctuous
–        Potency – hot
–        Mitigates – vata

Action and benefits –

–        Aggravates rakta and pitta i.e. produces bleeding disorders
–        Produce less faeces
–        Aphrodisiac

Rohita fish

कषायानुरसस्तेषांशष्पशैवालभोजनः॥
रोहितोमारुतहरोनात्यर्थंपित्तकोपनः॥११५॥

Rohita Matsya – among these, eat grass and algae.

Properties –

–        Secondary taste – astringent
–        Mitigates – vata
–        Does not cause aggravation of pitta in a great way

Pathina and Murala fish

पाठीनःश्लेष्मलोवृष्योनिद्रालुःपिशिताशनः॥
दूषयेद्रक्तपित्तंतुकुष्ठरोगंकरोत्यसौ॥
मुरलोबृंहणोवृष्यःस्तन्यश्लेष्मकरस्तथा॥११६॥

Properties of Pathina fish

–        Increases kapha
–        Is aphrodisiac
–        Aggravates blood and pitta since these fishes always sleeps and feed on meat. By causing aggravation of blood and pitta, it causes skin diseases.

Properties of Murala fish –

–        stoutening,
–        aphrodisiac,
–        increases breast milk and
–        increases kapha

Qualities of fishes born in lakes and ponds

सरस्तडागसंभूताःस्निग्धाःस्वादुरसाःस्मृताः।
महाह्रदेषुबलिनःस्वल्पेऽम्भस्यबलाःस्मृताः॥११७॥

Below mentioned are the properties of fish born in lakes and ponds –

–        taste – sweet
–        qualities – unctuous,

Fish born in big lakes are strong. Fishes born in less water have less strength.

Examples of sea fishes (samudra matsya)

तिमितिमिङ्गिलकुलिशपाकमत्स्यनिरुलनन्दिवार(रु)लकमकरगर्गचन्द्रकमहामीनराजीवप्रभृतयःसामुद्राः॥११८॥

Below mentioned are some of the names of Samudra Matsya i.e. sea or marine fish –

–        Timi,
–        Timingila,
–        Kulisa,
–        Pakamatsya, Nirula,
–        Nandivaralaka,
–        Makara,
–        Gargara,
–        Candraka,
–        Mahamina,
–        Rajiva and such others

Qualities of marine fish (samudra matsya)

सामुद्रागुरवःस्निग्धामधुरानातिपित्तलाः॥
उष्णावातहरावृष्यावर्चस्याःश्लेष्मवर्धनाः॥११९॥
बलावहाविशेषेणमांसाशित्वात्समुद्रजाः॥

Below mentioned are the properties of Samudra Matsya i.e. marine fishes –

–        Taste – sweet
–        Qualities – unctuous, heavy and hence hard for digestion
–        Potency – hot
–        Mitigates – vata
–        Does not cause aggravation of pitta in a great way

Action and benefits –

–        Aphrodisiac
–        Bestows strength since these fishes are carnivorous
–        Increases kapha and faeces

Differences between riverine and marine fishes

समुद्रजेभ्योनादेयाबृंहणत्वाद्रुणोत्तराः॥१२०॥
तेषामप्यनिलघ्नत्वाच्चैण्ट्चकौप्यौगुणोत्तरौ॥
स्निग्धत्वात्स्वादुपाकत्वात्तयोर्वाप्यागुणाधिकाः॥१२२॥

Riverine fishes are better than marine fishes in properties since they cause more stoutening of the body.

Those riverine fishes what are born in wells and pits are superior since they mitigate vata. The fishes which are born in wells are unctuous and become sweet after digestion and are more superior in properties.

नादेयागुरवोमध्येयस्मत्पुच्छास्यचारिणः॥
सरस्तडागजानांतुविशेषेणशिरोलघु॥१२२॥
अदूरगोचरायस्मात्तस्मादुत्सोदपानजाः॥
किंजिन्मुक्त्वाशिरोदेशमत्यर्थंगुरवस्तुते॥१२३॥
अधस्ताद्रुरवोज्ञेयामत्स्याःसागरसंभवाः॥
उरोविचरणात्तेषांपूर्वमङ्गंलघुस्मृतम्॥१२४॥

The middle part of the riverine fishes is heavy because these fishes swim with the help of their tail and face. The fishes which are born in streams and springs taking their origin from the hills / mountain tops do not move long distances. These fishes are heavier in their entire body except their heads.

The fishes which dwell in lakes are heavy in their lower portions. They move (swim) with the help of their front portion and hence the front portion of these fishes are lighter.

इत्यानूपोमहाष्यन्दीमांसवर्गउदीरितः॥१२५॥

The meat of animals living in marshy and aquatic regions are thus described. They produce more moisture inside the tissues.

Abhaksyamamsa” Meat unfit for partaking

तत्रशृष्कपूतिव्याधिविषसर्पहतदिग्धवोद्धजीर्णकृशबालानामसात्म्यचारिणांचमांसान्यभक्ष्याणि, यस्माद्विगतव्यापन्नापहतपरिणताल्पासंपूर्णवीर्यत्वाद्दोषकराणिभवन्ति; एभ्योऽन्येषामुपादेयंमांसमिति॥१२६॥

The below mentioned kinds of meat are unfit for consumption i.e. the meat – 

–        which is dry,
–        having bad smell,
–        of animals dead from diseases, poison, snake bite, and poisoned weapon;
–        of animals which are old, emacaiated, very young and which consume unaccustomed foods (or which move about in  unhabituated places)

This is because the meat which is dry has lost all its juices (nutritive essence). The meat of dead animals and birds (or killed unnaturally) or those having bad smell undergo bad changes (destruction of their potency). The meat afflicted by poison, snake poison and poisoned weapons would have lost its potency. The meat of old animals will have their potency and essence in a transformed form which is not conducive. The meat of the animals which are young (underdeveloped), emaciated will have deficit meat and incomplete potency (not have full strength) and are going to aggravate the doshas. Hence meat other than these should be consumed.

Effect of the above said types of meat

अरोचकंप्रतिश्यायंगुरुशुष्कंप्रकीर्तितम्॥
विषव्याधिहतंमृत्युंबालंछर्दिंचकोपयेत्॥१२७॥
कासश्वासकरंवृद्धंत्रिद्षंव्याधिदूषितम्॥
क्लिन्नमुत्क्लेशजननंकृशंवातप्रकोपणम्॥१२८॥

Bhaksya mamsa: Meat suitable for partaking

स्त्रियश्चतुष्णात्सु, पुमांसोविहङ्गेषु, महाशरीरेष्वल्पशरीराःअल्पशरीरेषुमहाशरीराः, प्रधानतमाः, एवमेकजातीयानांमहाशरीरेभ्यःकृशशरीराःप्रधानतमाः॥१२९॥

Below mentioned are the best meat among animals and birds –

–        Among the quadrupeds, the meat of the female is best.
–        Among birds, the meat of the males is the best. 
–        Among animals with big bodies, the meat of the small animal is the best.
–        Among the animals with a small body, the meat of the big animal is best.
–        In the same way, the animal with the lean / thin body is best among the group of big bodied animals.

Mamsa guru laghavatva: Meats which are easy or difficult for  digestion

स्थानादिकृतंमांसस्यगुरुलाघवमुपदेक्ष्यामः।तद्याथा-रक्तादिषुशुक्रान्तेषुधातुषूत्त-रोत्तरागुरुतराःतथासक्थिस्कन्धक्रोडशिरःपादकरकटीपृष्टचर्मकालेयकयकृदन्त्राणि॥१३०॥

We will now explain the heaviness (difficulty in digestion) and lightness (easily digestible) of meat based on their place (in the body of the animal) as follows –

–        among the Dhatus (tissues) commencing with Rakta (blood) and ending with Sukra (semen), successive ones are more heavy (hard for digestion) in their order;
–        similarly, meat of the thighs, shoulders, chest, head, feet (hind legs), hands (front legs), waist, back, skin, Kaleyaka (kidney), liver and intestines are more heavy (hard for digestion) in successive order

शिरःस्कन्धंकटीपृष्ठंसक्थिनीचात्मपक्षयोः॥
गुरुपूर्वंविजानीयाद्धातवस्तुयथोत्तरम्॥१३१॥
सर्वस्यप्राणिनोदेहेमध्योगुरुरुदाहृतः॥
पुर्वभागोगुरुःपुंसामधोभागस्तुयोषिताम्॥१३२॥
उरोग्रीवंविहङ्गानांविशेषेणगुरुस्मृतम्॥
पक्षोत्क्षेपात्समोदृष्टोमध्यभागस्तुपक्षिणाम्॥१३३॥

Below mentioned should be understood as heavy – hard for digestion in their preceeding order –

–        head
–        shoulders
–        waist
–        back
–        thighs and
–        wings

The dhatus i.e. tissues are heavy i.e. hard for digestion in their succeeding order.

Below mentioned portions of animals are heavy i.e. hard for digestion –

–        middle portion of the body of all the animals
–        front portion of male animals
–        lower (hind) portion of female animals

Below mentioned points are worth noting about the portions of the body of the birds from the perspective of how they get digested after their consumption –

–        chest and neck – especially heavy for digestion
–        middle part of the body – moderate i.e. it is neither heavy nor light for digestion, this is due to upward and downward movement of the wings of these birds

अतीवरूक्षंमांसंतुविहङ्गनांफलशिनाम्॥
बृंहणंमांसमत्यर्थंखगानांपिशिताशिनाम्॥१३४॥
मत्स्याशिनांपित्तकरंवातघ्नंधान्यचारिणाम्॥

जलजानूपजाग्राम्याक्रव्यादैकशफास्तथा॥१३५॥
प्रसहाबिलवासश्चयेचजङ्घालसंज्ञिताः॥
प्रतुदाविष्किराश्चैवलघवःस्युर्यथोत्तरम्॥
अल्पाभिष्यन्दिनश्चैवयथापूर्वमतोऽन्यथा॥१३६॥

The meat of the animals belonging to the below mentioned groups are easily digestible in their succeeding order –

–        Jalaja – aquatic animals
–        Anupa – animals living in smarshy regions
–        Gramya – domestic animals
–        Kravyada – carnivorous animals
–        Guhasaya – hole dwellers
–        Ekasapha – one horn animals
–        Prasaha – carnivorous animals or birds that bend their necks forward while eating
–        Janghala – swift running deers
–        Pratuda – pecking birds
–        Viskira – scatters

The meat of the animals of the same groups are said to increase the moisture in the tissues slightly, in their preceding order.

प्रमाणाधिकास्तुस्वजातावल्पसारागुरवश्च।सर्वप्राणिनांसर्वशरीरेभ्यःप्रधानतमाभवन्तियकृत्प्रदेशवर्तिनस्तानाददित; प्रधानालाभेमध्यमवयस्कंसद्यस्कमक्लिष्टमुपादेयंमांसमिति॥१३७॥

Among the animals of the same groups, meat of those animals which are stout is hard to digest and are said to be inferior in bestowing strength.

The muscles present near the region of the liver, in all animals, are said to be greatly superior to the meat of the other parts of the body. Therefore, the meat from this region should be selected.

The meat of a middle-aged animal which has just been killed and is pleasant should be preferred for eating, if the superior kind of meat is not available.

भवतिचात्र:-

चरःशरीरावयवाःस्वभावोधातवःक्रिया॥
लिङ्गंप्रमाणंसंस्करोमात्राचास्मिनपरीक्ष्यते॥१३८॥

 To decide if the food is easy or difficult for digestion, the below mentioned factors should be carefully considered –

–        Habitat
–        Part of the body
–        Kind of tissues
–        Activities
–        Gender / sex
–        Size of the animals and birds
–        Method of processing the foods while preparing it and
–        Quantity of consumption

इतिमांसवर्गः।

Thus, the mamsa varga – group of meats has been described.

III. Phalavarga: Groups of fruits

अतऊर्ध्वंफलान्युपदेक्ष्यामः।तद्यथादाडिमामलकबदरकोलकर्कन्धुसौवीरसिञ्चितिकाफलकपित्थमात्य्लुङ्गाम्राम्रातककरमर्दप्रियालनारङ्गजम्बीरलकुचभव्यपारावतवेत्रफलप्राचीनामलकतिन्तिडीकनीकोशाम्राम्लीकाप्रभृतीनि॥१२९॥
अम्लानिरसतःपाकेगुरूण्युष्णानिविर्यतः॥
पित्तलान्यनिलघ्नानिकफोत्क्लेशकराणिच॥१४०॥

After this, the groups of fruits shall be described.

1.   Amlarasa Phala – fruits of sour taste

Below mentioned are the amlarasa phalas i.e. fruits which are predominantly sour in taste –

–        Dadima,
–        Amalaka,
–        Badara,
–        Kola,
–        Karkandhu,
–        Sauvira,
–        Sincitikaphala,
–        Kapittha,
–        Matulunga,
–        Amra,
–        Amrataka,
–        Karamarda,
–        Priyala,
–        Naranga,
–        Jambira,
–        Lakuca,
–        Bhavya,
–        Paravata,
–        Vetraphala,
–        Pracinamalaka,
–        Tintidika,
–        Nipa,
–        Kosamra,
–        Amlika and others

General properties of sour tasting fruits –

–        Taste – sour
–        Taste after digestion – sour
–        Qualities – heavy and hence not easily digestible
–        Potency – hot
–        Mitigates – vata
–        Increases – pitta
–        Excites i.e. enhances the outward flow of kapha

Dadima

कषायानुरसंतेषांदाडिमंनातिपित्तलम्॥
दीपनीयंरुचिकरंहृद्यंवर्चोविबन्धनम्॥१४१॥
द्विविधंतत्तुविज्ञेयंमधुरंचाम्लमेवच॥
त्रिदोषध्नंतुमधुरमम्लंवातकफापहम्॥१४२॥

Among these,

Properties of Dadima –

–        Secondary taste – astringent

Action –

–        does not cause increase of pitta in a great way,
–        kindles digestive fire,
–        enhances taste,
–        good for heart and mind,
–        binds faeces,
–        produces constipation

Types – It is of two types –

1. Sweet type – mitigates all the three doshas
2. Sour type – mitigates vata and kapha

Amalaki Phalam

अम्लंसमधुरंतिक्तंकषायंकटुकंसरम्।
चक्षुष्यंसर्वदोषघ्नंवृष्यमामलकीफलम्॥१४३॥
हन्तिवातंतदम्लत्वात्पित्तंमाधुर्यशैत्यतः॥
कफंरूक्षकषायत्वात्फलेभ्योऽभ्यधिकंचतत॥१४४॥

Below mentioned are the properties of Amalaki phala – Emblica officinalis. It is the best among the fruits because of the below mentioned properties

–        Taste – sour, slightly sweet, bitter, astringent and pungent
–        Doshic action – mitigates all doshas, vata by the virtue of its sourness, pitta by its sweetness and cold potency and kapha by its dry quality and astringent taste

Benefits –

–        It is a good laxative
–        It is a good aphrodisiac
–        It is good for vision

Karkandhu, Kola, Badara

कर्कन्धुकोलबदरमामंपित्तकफावहम्॥
पक्वंपित्तानिलहरंस्निग्धंसमधुरंसरम्॥१४५॥

Below mentioned are the properties of Karkandhy, Kola and Badara –

–        Unripe fruits – increase pitta and kapha
–        Ripe fruits – mitigate pitta and vata
–        Taste – slightly sweet
–        Qualities – unctuous
–        Action – laxative

Sauvira Phala & Badara

पुरातनंतृट्शमनंश्रमघ्नंदीपनंलघु॥
सौवीरंबदरंस्निग्धंमधुरंवातपित्तजित्॥१४६॥

Old fruits of Sauvira Phala,

–        Mitigates thirst and fatigue
–        Kindles digestive fire and
–        Light and hence easily digestible

Fruits of Badara are –

–        Unctuous
–        Sweet in taste
–        Mitigates vata and pitta

Sinchitika Phala

कषायंस्वादुसंग्राहिशीतंसिञ्चितिकाफलम्॥

Fruits of Sinicitika are –

–        Taste – astringent, sweet
–        Potency – cold
–        Action – causes constipation

Kapittha

आमंकपित्थमस्वर्थंकफघ्नंग्राहिवातलम्॥१४७॥
कफानिलहरंपक्वंमधुराम्लरसंगुरु॥
श्वासकासारुचिहरंतृष्णाघ्नंकण्ठशोधनम्॥१४८॥

Properties of unripe fruits of Kapittha –

–        Mitigates kapha
–        Increases vata
–        Causes constipation
–        Not good for voice

Properties of ripe fruits of Kapittha –

–        Taste – sweet and sour
–        Mitigates kapha and vata
–        Heavy – and hence not easily digestible
–        Cures – dyspnoea, cough, anorexia, thirst
–        Action – cleanses the throat

Matulunga

लध्वम्लंदीपनंहृद्यंमातुलुङ्गमुदाहृतम्॥
त्वक्तिक्तादुर्जरातस्यवातक्रिमिकफापहा॥१४९॥
स्वादुशीतंगुरुस्निग्धंमांसंमारुतपित्तजित॥
मेध्यंशूलानिलच्छर्दिकफारोचकनाशनम्॥१५०॥
दीपनंलघुसंग्राहिगुल्मार्शोघ्नंतुकेसरम्॥
शूलाजीर्णविबन्धेषुमन्देऽग्रौकफमारुते॥१५१॥
अरुचौ च विशेशेणरसस्तस्योपदिश्यते॥

Properties of Matulunga in general –

–        Taste – sour
–        Qualities – light and hence easily digestible
–        Action – kindles digestive fire
–        Benefits – good for heart and mind

Below mentioned are the properties of different parts of Matulunga fruit

Amra

पित्तानिलकरंबालंपित्तलंबद्धकेसरम्॥१५२॥
हृद्यंवर्णकरंरुच्यंरक्तमांसबलप्रदम्॥
कषायानुरसंस्वादुवातघ्नंबृहणंगुरु॥१५३॥
पित्ताविरोधिसंपक्वमाम्रंशुक्रविवर्धनम्॥

Properties of young and unripe Amra –

–        Aggravates pitta and vata
–        Fruit having thread like filaments in it – aggravates pitta

Below mentioned are the properties of ripe fruits of Amra –

–        Taste – sweet
–        Secondary taste – astringent
–        Qualities – heavy for digestion
–        Mitigates – vata
–        Does not harm pitta i.e. do not aggravate it but slightly mitigates it

Actions and benefits

–        Increases semen
–        Causes stoutening of the body
–        Good for heart and mind
–        Bestows color and complexion to individuals
–        Enhances taste
–        Strengthens blood and muscle tissues

Amrataka Phala (Shloka to be added)

बृंहणं मधुरं बल्यं गुरु विष्टभ्य जीर्यति ||१५४||
आम्रातकफलं वृष्यं सस्नेहं श्लेष्मवर्धनम् |

Properties of Amrataka phala –

–        Taste – sweet
–        Qualities – heavy and thus hard for digestion, slightly unctuous
–        Aggravates kapha
–        Actions – causes stoutening of the body, bestows strength, is aphrodisiac and undergoes delayed digestion i.e. after remaining inside for a long time

Lakucha

त्रिदोषविष्टम्भकरंलकुचंशुक्रनाशनम्॥१५५॥

Properties of Lakuca fruits –

–        Aggravates all the three doshas
–        Causes stasis of food without digestion
–        Causes destruction of semen

Karamardaka

अम्लंतृषापहंरुच्यंरुच्यंपित्तकृतकरमर्दकम्॥

Properties of Karamardaka fruit –

–        Taste – sour
–        Aggravates – pitta
–        Action and benefits – relieve thirst, helps to enhance taste

Priyala, Bhavya

वातपित्तहरंवृष्यंप्रियालंगुरुशीतलम्॥१५६॥
हृद्यंस्वादुकषायाम्लंभव्यमास्यविशोधनम्॥
पित्तश्लेष्महरंग्राहिगुरुविष्टम्भिशीतलम्॥१५७॥

Properties of Priyala –

–        Potency – cold
–        Mitigates – vata and pitta
–        Heavy – and hence hard for digestion
–        Is aphrodisiac

Properties of Bhavya –

–        Taste – sweet, astringent, sour
–        Qualities – heavy and hence hard for digestion,
–        Potency – cold
–        Benefits – good for heart and mind
–        Actions – cleanses the mouth, causes constipation, stays along inside the body

Paravata, Nipa

पारावतंसमधुरंसुच्यमत्यग्रिवातनुत्॥
गरदोषहरंनीपंप्राचीनामलकंतथा॥१५८॥

Properties of Paravata fruit are –

–        Taste – slightly sweet
–        Mitigates – vata
–        Actions – enhances taste, mitigates atiagni – hyperactive digestive fire

Properties of Nipa fruit and Pracina Amalaka fruit are –

–        removes the effects of gara dosha – artificial poison

Tintidika

वातापहंतिन्तिडीकमामंपित्तबलासकृत॥
ग्रह्युष्णंदीपनंरुच्यंसंपक्वंकफवातनुत्॥१५९॥

Properties of Tintidika

–        unripe fruits – mitigate vata, increases pitta and kapha
–        well ripe fruits – hot in potency, mitigates kapha and vata, kindles digestive fire and enhances taste, is constipating in action

Koshamra Phala, Amlika

तस्मादल्पान्तरगुणंकोशाम्रफलमुव्यते॥
अम्लीकायाःफलंपक्वंतद्वद्भेदितुकेवलम्॥१६०॥

Properties of Kosamra Phala – In comparison to Tintidika, it has slightly inferior qualities.

Ripe Amlika Phala – also has similar qualities and causes purgation.

Nagaraphala

अम्लंसमधुरंहृद्यंविशदंभक्तरोचनम्॥
वातघ्नंदुर्जरंप्रोक्तंनारङ्गस्यफलंगुरु॥१६१॥

Properties of Narangaphala

–        taste – sour, slightly sweet
–        qualities – non-slimy, heavy and difficult for digestion,
–        benefits – good for heart and mind, enhances the taste of food

Jambira phala, Airavata Phala, Dantasatha phala

तृष्णाशूलकफोत्क्लेशच्छर्दिश्वासनिवारणम्॥
वातश्लेष्मविबन्धघ्नंजम्बीरंगुरुपित्तकृत्॥
ऎरावतंदन्तशठमम्लंशोणितपित्तकृत॥१६२॥

Properties of Jambiraphala –

–        qualities – heavy, hard for digestion,
–        mitigates vata and kapha
–        aggravates – pitta
–        cures – colic, thirst, excessive salivation, vomiting, dyspnoea, constipation

Properties of Airavata Phala and Dantasatha phala

–        taste – sour
–        aggravates – pitta
–        aggravates blood

2. Kashaya Madhura rasa phala: Fruits of astringent and sweet taste

क्षीरवृक्षफलजाम्बवराजादनतोदनशितफलतिन्दुकबकुलधन्वनाश्मन्तकाश्वकर्नफल्गुपरूषकगाङ्गेरुकीपुष्करवर्तिबिक्वबिम्बीप्रभृतीनि॥१६३॥

Ksiravrksa Phala are fruits of trees having milky sap. Below mentioned are some examples of such fruits –

–        Jambu,
–        Rajadana,
–        Todana,
–        Sitaphala,
–        Tinduka,
–        Bakula,
–        Dhanvana,
–        Asmantska,
–        Asvakarna,
–        Phalgu,
–        Parusaka,
–        Gangeruki,
–        Puskaravarti,
–        Bilva,
–        Bimbi and such others

फलान्येतानिशीतानिकफपित्तहराणिच॥
संग्राहकाणिरूक्षाणिकषायमधुराणिच॥१६४॥

General properties of these fruits –

–        Taste – astringent-sweet
–        Qualities – dry
–        Potency – cold
–        Mitigates – kapha and pitta
–        Action – causes constipation

Kshiravriksha phala

क्षीरवृक्षफलंतेषांगुरुविष्टम्भिशितलम्॥
कषायंमधुरंसाम्लंनातिमारुतकोपनम्॥१६५॥

Among these,

Properties of Ksiravrksa phala –

–        Taste – astringent-sweet
–        Qualities – heavy for digestion
–        Potency – cold
–        Does not greatly aggravate vata i.e. it mildly aggravates vata
–        Action – stays for long time in the stomach without undergoing digestion

Jambu phala, Rajadana

अत्यर्त्थंवातलंग्राहिजाम्बवंकफपित्तजित्॥
स्निग्धंस्वादुकषायंचराजादनफलंगुरु॥१६६॥

Properties of Jambu Phala

–        Mitigates kapha and pitta
–        Aggravates vata greatly
–        Causes constipation

Properties of Rajadana –

–        Taste – sweet and astringent
–        Qualities – unctuous, heavy – difficult for digestion

Todana

कषायंमधुरंरूक्षंतोदनंकफवातजित्॥
अम्लोष्णंलघुसंग्राहिस्निग्धंपित्ताग्रिवर्धनम्॥१६७॥

Properties of Todana

–        Taste – astringent and sweet, sour
–        Qualities – dry, unctuous, light and hence easily digestible
–        Potency – hot
–        Mitigates – kapha and vata
–        Increases – pitta
–        Actions – increases digestive fire, causes constipation

Tinduka

आमंकषायंसंग्राहितिन्दुकंवातकोपनम्॥
विपाकेगुरुसंपक्वंमधुरंकफपित्तजित्॥१६८॥

Qualities of Tinduka –

Ripe fruit –

–        astringent in taste,
–        sweet taste after digestion,
–        aggravates vata,
–        heavy,

Ripe fruit –

–        sweet
–        mitigates kapha and pitta

Bakula

मधुरंचकषायंचसंग्राहिबाकुलम्॥।
स्थिरीकरंचदन्तानांविशदंफलमुच्यते॥१६९॥

Properties of Bakula –

–        taste – sweet and astringent
–        qualities – unctuous, non-slimy
–        action – constipating
–        benefits – causes firmness of teeth

Dhanvana, Gangeruki, Asmantaka

सकषायंहिमंस्वादुधान्वनंकफवातजित्॥
तद्वद्राङ्गेरुकंविद्यादशमन्तकफलानिच॥१७०॥

Properties of Dhanvana –

–        taste – slightly astringent, sweet
–        potency – cold
–        mitigates kapha and vata

Gangeruki and Asmantaka fruits have similar properties as that of Dhanvana.

Phalgu Phala

विष्टम्भिमधुर्ंस्निग्धंफल्गुजंतर्पणंगुरु॥

Properties of Phalgu Phala –

–        taste – sweet
–        qualities – unctuous, light and not easily digestible
–        actions – nourishing, constipating

Parushaka

अत्यम्लमीषन्मधुरंकषायानुरसंलघु॥१७१॥
वातघ्नंपित्तजननमामंविद्यात्परुषकम्॥
तदेवपक्वंमधुरंशीतंवातपित्तनिबर्हणम्॥१७२॥

Properties of Purusaka –

Unripe fruits –

–        taste – sour, slightly sweet
–        secondary taste – astringent
–        qualities – light, easily digestible
–        mitigates vata, and mitigates pitta more

Ripe fruits –

–        taste – sweet
–        mitigates – vata and pitta

Paushkara

विपाकेमधुरंशीतंरक्तपित्तप्रसादनम्॥
पौष्करंस्वादुविष्टम्भिबल्यंकफकरंफलम्॥१७३॥

Properties of Pauskara –

–        taste – sweet
–        taste after digestion – sweet
–        qualities – heavy – for digestion
–        potency – cold
–        increases kapha
–        benefits – good for blood and pitta, strengthening
–        actions – constipating

Bilva

कफानिलहरंतीक्ष्णंस्निग्धंसंग्राहिदीपनम्॥
कटुतिक्तकषायोष्णंबालंबिल्वमुदाहृतम्॥१३४॥
विद्यात्तदेवसंपक्वंमधुरानुरसंगुरु॥
विदाहिविष्टम्भकरंदोषकृत्पूतिमारुतम्॥१७५॥

Properties of Bala Bilva i.e. young and unripe fruit of Aegle marmelos –

–        taste – pungent, bitter, astringent
–        qualities – unctuous, penetrating,
–        potency – hot
–        mitigates – kapha and vata
–        actions – constipating, kindles digestive fire

Properties of Pakva Bilva i.e. ripe fruit of Aegle marmelos –

–        secondary taste – sweet
–        qualities – heavy for digestion
–        aggravates doshas
–        action – stays for long time inside without getting digested, causes heartburn
–        other effects – causes foul smelling fart / flatus

Bimbi & Ashvakarna

बिम्बीफल्ंसाश्वकर्णंस्तन्यकृय्कफपित्तजित्॥
तृङदाहज्वरपित्तासृक्कासश्वासक्षयापहम्॥१७६॥

Properties of Bimbi and Asvakarna –

–        mitigate kapha and pitta
–        produces more breast milk
–        relieves – thirst, burning sensation, fever, bleeding disorders, cough, dyspnoea and consumption

Madhura rasa phala: Fruit of sweet taste

Tala and others

तालनालिकेरपनसमोचप्रभृतीनि॥१७७॥।
स्वादुपाकसान्याहुर्वातपित्तहराणिच॥
बलप्रदानिस्निग्धानिबृंहणानिहिमानिच॥१७८॥

a) Tala, Nalikera, Panasa, Moca and such others.

Common properties –

–        Taste – sweet
–        Taste after digestion – sweet
–        Qualities – unctuous
–        Potency – cold
–        Mitigates – vata and pitta
–        Action and benefits – bestows strength, causes stoutening of the body

Tala phala

फलंस्वादुरसंतेषांतालजंगुरुपित्तजित्॥
तद्वीजंस्वादुपाकंतुमूत्रलंवातपित्तजित्॥१७९॥

Properties of Tala Phala –

–        Taste – sweet
–        Taste after digestion (seed) – sweet
–        Qualities – heavy – difficult for digestion
–        Mitigates – pitta and vata
–        Action – diuretic

Nalikeram

नालिकेरंगुरुस्निग्धंपित्तघ्नंस्वादुशीतलम्॥
बलमांसप्रदंहृद्यंबृंहणंबस्तिशोधनम्॥१८०॥

Properties of Nalikera Phala –

–        Taste – sweet
–        Qualities – unctuous, heavy and hence difficult for digestion
–        Potency – cold
–        Mitigates – pitta

Benefits –

–        bestows strength,
–        enhances muscles,
–        good for heart and mind,
–        causes stoutening of the body,
–        cleanses the urinary bladder

Panasam, Mocha phala

पनसंसकषायंतुस्वादुरसंगुरु॥
मौचंस्वादुरसंप्रोक्तंकषायंनातिशीतलम्॥
रक्तपित्तहरंवृष्यंरुव्यंश्लेष्पकरंगुरु॥१८१॥

Properties of Panasa Phala

–        taste – slightly astringent, sweet
–        qualities – unctuous, heavy – hard for digestion

Properties of Mocaphala –

–        taste – sweet and astringent
–        qualities – heavy, difficult for digestion
–        potency – not very cold
–        increases kapha
–        benefits and actions – aphrodisiac, good for taste
–        cures – bleeding disease

द्राक्षाकाश्मर्यमधूकपुष्पखरप्रभृतीनि॥१८२॥
रक्तपित्तहराण्याहुर्गुरूणिमधुराणिच॥
तेषांद्राक्षासरास्वर्यामधुरास्निग्धशीतला॥१८३॥
रक्तपित्तज्वरश्वासतृष्णादाहक्षयापहा॥१८४॥

b) Properties of Draksa, Kasmarya, Madhuka Puspa, Kharjura and such others –

–        taste – sweet
–        qualities – heavy – hard for digestion
–        cure – bleeding disease

Properties of Draksa Phala –

–        taste – sweet
–        qualities – unctuous,
–        potency – cold
–        benefits and actions – good for voice, laxative
–        cures – bleeding disease, fever, dyspnoea, thirst, burning sensation, consumption

Kashmarya, Kharjura Phala

हृद्यंमुत्रविबन्धध्नंपित्तासृग्वातनाशनम॥
केश्यंरसायनंमेध्यंकाश्मर्यंफलमुच्यते॥
क्षतक्षयापहंहृद्यंशीतलंतर्पणंगुरु॥१८५॥
रसेपाकेचमधुरंखार्जुरंरक्त्पित्तनुत्॥

Properties of Kasmaryaphala

–        mitigates pitta and vata
–        mitigates aggravation of rakta
–        good for heart and hairs
–        rejuvenator
–        increases intelligence
–        removes obstruction of urine and faeces and helps in expelling them

Properties of Kharjuraphala

–        taste – sweet
–        taste after digestion – sweet
–        qualities – heavy and hence hard for digestion
–        potency – cold
–        benefits / action – good for heart and mind, nourishing
–        cures – injuries of lungs, consumption, bleeding disorders

Madhuka Kushuma

बृंहणीयमहृद्यंचमधूककुसुमंगुरु॥
वातपित्तोपशमनंफलंतस्योपदिश्यते॥१८६॥

Properties of Madhuka Kusuma i.e. flower of Madhuka tree –

–        Qualities – heavy for digestion
–        Mitigates vata and pitta (fruits)
–        Stoutening
–        Not good for heart

Vatama and others

वातमाक्षोडाभिषुकनिचुलपिचुनिकोचकोरुमाणप्रभुतीनि॥१८७॥
पित्तश्लेष्महराण्याहुःस्निग्धोष्णानिगुरूणिच।
बृंहणान्यनिलघ्नानिबल्यानिमधुराणिच॥१८८॥

c) Properties of fruits of Vatama, Aksoda, abhisuka, Nicula, Picu, Nikoccaka, Urumana and suc others –

–        taste – sweet
–        qualities – unctuous, heavy – hard for digestion
–        potency – hot
–        mitigates – pitta and kapha, mitigates vata
–        benefits – stoutens the body, bestows strength

Lavali Phala

कषायंकफपित्तघ्नंकिंचित्तिकंरुचिप्रदम्॥
हृद्यंसुगन्धिविशदंलवलीफलमुच्यते॥१८९॥

Properties of Lavali Phala

–        taste – astringent, slightly bitter
–        qualities – non-slimy
–        mitigates – kapha and pitta
–        benefits – bestows taste, good for heart, has pleasant smell

Vasira etc.

वसिरंशीतपाक्यंचसारुष्करनिबन्धनम्॥
विष्टम्भिदुर्जरंरूक्षंशीतलंवातकोपनम्॥१९०॥
विपाकेमधुरंचापिरक्तपित्तप्रसादनन्॥
ऎरावतंदन्तशठमम्लंशोणितपित्तकृत्॥१९१॥

d) Properties of Vasira, Sitapaki, and Aruskaras Nibandhana (attachment of Bhallataka fruits)

–        taste after digestion – sweet
–        qualities – dry, heavy and hence difficult for digestion,
–        potency – cold
–        mitigates pitta and rakta
–        aggravates vata
–        action – stays for long time in the stomach without digestion

Properties of Airavata and Dantasatha

–        taste – sour
–        aggravates blood and pitta i.e. causes bleeding disorders

Tanka Phala / Ingudi Phalam

शीतंकषायंमधुरंटङ्कंमारुतकृद्रुरु॥
स्निग्धोष्णंतिक्तमधुरंवातश्लेष्मध्नमैङ्गुदम्॥१९२॥

Properties of Tanka Phala

–        taste – astringent, sweet,
–        potency – cold
–        qualities – heavy – difficult to digest
–        aggravates – vata

Properties of Ingudiphala

–        taste – bitter, sweet
–        qualities – unctuous
–        potency – hot
–        mitigates – vata and kapha

Shami Phala, Sleshmataka Phala

शमीफलंगुरुस्वादुसूक्षोष्णंकेशनाशनम्॥
गुरुश्लेष्मातकफलंकफकृन्मधुरंहिमम्॥१९३॥

Properties of Sami Phala

–        taste – sweet
–        qualities – dry, heavy and hence hard for digestion,
–        potency – hot
–        action – destroys hairs

Properties of Slesmataka Phala

–        taste – sweet
–        qualities – heavy – hard for digestion
–        potency – cold
–        increases – kapha

Karira etc.

करीराक्षिकपीलूनितृणशून्यफलानिच॥
स्वादुतिक्तकटूष्णानिकफवातहराणिच॥१९४॥

e) Properties of fruits of Karira, Aksika, Pilu, Transunya

taste – sweet, bitter, pungent
potency – hot
mitigates – kapha and vata

तिक्तंपित्तकरंतेषांसरंकटुविपाकिच॥
तीक्ष्णोष्णंकटुकंपीलुसस्नेहंकफवातजित्॥१९५॥

Among these,

Properties of Piluphala

–        taste – bitter
–        taste after digestion – pungent
–        qualities – slightly unctuous, penetrating
–        potency – hot
–        mitigates kapha and vata
–        increases – pitta
–        action – laxative

Kasaya rasa phala: Fruits of astringent taste

Arushkara and Tuvaraka

आरुष्करंतौवरकंकषायंकटुपाकिच॥
उष्णंकृमिज्वरानाहमेहोदावर्तनाशनम्॥
कुष्ठगुल्मोदरार्शोध्नंकटुपाकितथैवच॥१९६॥

Properties of Aruskara and Tuvaraka fruits

–        taste – astringent
–        taste after digestion – pungent
–        potency – hot

Cures the below mentioned diseases –

–        diseases caused by worms
–        fever
–        flatulence
–        diabetes
–        upward movement of vata – reverse peristalsis
–        skin diseases
–        abdominal tumor
–        enlargement of abdomen
–        piles

Karanja, Kimsuka, Arista, Ankola Phala

करञ्जकिंशुकारिष्टफलंजन्तुप्रमेहनुत्॥
अङ्कोलस्यफलंविस्रंगुरुश्लेष्महरंहिमम्॥१९७॥

Fruits of Karanja, Kimsuka and Arista cure worm infestations and diabetes.

Ankola Phala –

–        is foul smelling
–        heavy – hard for digestion
–        potency – cold
–        mitigates – kapha

Vidanga Phala

रूक्षोष्णंकटुकंपाकेलघुवातकफापहम्॥
तिक्तमीषद्विषहितंविडङ्गंकृमिनाशनम्॥१९८॥

Properties of Vidanga phala

–        taste – slightly bitter
–        taste after digestion – pungent
–        qualities – dry, light and hence easily digestible,
–        potency – hot
–        mitigates Vata and kapha,
–        therapeutic – beneficial in posion and destroys worms

Abhaya Phala

व्रणयमुष्णंसरंमेध्यंदोषध्नंशोफकुष्ठनुत्॥
कषायंदीपनंचाम्लंचक्षुष्यंचाभयाफलम्॥१९९॥

Properties of Abhaya phala

–        taste – astringent, slightly sour
–        potency – hot
–        mitigates all the doshas

Action and benefits –

–        laxative
–        improves intelligence
–        good for eyes and vision and ulcers
–        kindles digestive fire

Cures: Dropsy and skin diseases

Aksha: Vibhitaka phala

भेदनंलघुरूक्षोष्णंवैस्वर्यक्रिमिनाशनम्॥
चक्षुष्यंस्वादुपाक्याक्षंकषायंकफपित्तजित्॥२००॥

Properties of Aksa (vibhitaka) phala

–        taste – astringent
–        taste after digestion – sweet
–        qualities – dry, light and hence easily digestible
–        potency – hot
–        mitigates kapha and pitta

Action and benefits – purgative, good for vision

Cures – voice disorders, worms

Puga Phala

कफपित्तहरंरूक्षंवक्त्रक्लेदमलापहम्॥
कषायमीषन्मधुरंकिंचित्पूगफलंसरम्॥२०१॥

Properties of Puga Phala

–        Taste – astringent, slightly sweet
–        Qualities – dry
–        Mitigates – kapha and pitta
–        Action – removes moistness and dirt in the mouth, mild laxative

Katu Rasa phala: Fruits Of Pungent taste

Jatikosa etc.

जातीकोशोऽथकर्पूरंजातीकटुकयोःफलम्॥
कक्को(ङ्को)लकंलवङ्गंचतिक्तंकटुकफापहम्॥१०२॥
लघुतृष्णापहंवक्त्रक्लेददौर्गन्ध्ननाशनम्॥

Below mentioned are the properties of JatiKosa, Karpura, Jatiphala, katukaphala, Kakkola, and Lavanga

–        Taste – bitter and pungent
–        Qualities – light, easily digestible
–        Mitigates kapha
–        Actions – relieve thirst, removes moistness and bad smell of the mouth

Karpura

सतिक्तःसुरभिःशीतःकर्पूरोलघुलेखनः॥२०३॥
तृष्णायांमुखाशोषेचवैरस्येचापिपूजितः॥

Properties of Karpura

–        Taste – bitter
–        Qualities – light, easy for digestion
–        Potency – cold
–        Special features – is fragrant
–        Actions – scarficant
–        Therapeutic benefits – it is highly praised as beneficial in thirst, dryness and bad taste in the mouth

Lata Kasturika

लताकस्तूरिकातद्वच्छीताबस्तिविशोधनी॥२०४॥

Properties of Lata Kasturika

–        Properties / qualities are similar to Karpura
–        Potency – cold
–        Action – cleanses the urinary bladder

Phalamajja: Kernel inside seeds

Priyala Majja / Vibhitaka Majja

प्रियालमज्जामधुरोवृष्यःपित्तानिलापहः॥
बैभीतकोमदकरःकफमारुतनाशनः॥२०५॥

Properties of Priyala Majja (kernel of priyala fruit)

–        Taste – sweet
–        Mitigates – pitta and vata
–        Aphrodisiac

Properties of Vibhitaka majja – kernel of Vibhitaka fruit –

–        Mitigates kapha and vata
–        Is intoxicating

Kola Majja / Amalaka Majja

कषायमधुरोमज्जाकोलनांपित्तनाशनः॥
तृष्णाच्छर्द्यनिलघ्नश्चतद्वादामलकस्यच॥१०६॥

Properties of Kola majja – kernel of Kola –

–        Taste – astringent, sweet
–        Mitigates – pitta
–        Relieves – thirst, vomiting and vata diseases

Properties of Amalaka Majja are similar to that of Kola Majja.

Bijapura, Shamyaka, Koshamra Majja

बीजपूरकशाम्याकमज्जाकोशाम्रसंभवः॥
स्वादुपाकोऽऽग्रिबलदःस्निग्धःपित्तनिलापहः॥२०७॥

Properties of Majja of Bijapura, Samyaka and Kosamra

–        Taste – sweet
–        Taste after digestion – sweet
–        Qualities – unctuous
–        Mitigates – pitta and vata
–        Action – strengthens the digestive fire

Potency of fruit and kernel

यस्ययस्यफलस्येहविर्यंभवतियादृशम्॥
तस्यतस्यैववीर्येणमज्जानमपिनिर्दिशेत्॥२०८॥

The kernel of the fruit will have the same potency as of its fruit.

फलेषुपरिपक्वंयद्वणवत्तदुदाहृदतम्॥
बिल्वादन्यत्रविज्ञेयमामंतद्धिगुणोत्तरम्॥
ग्राह्युष्णंदीपनंतद्धिकषायकटुतिक्तकम्॥२०९॥

Until here, except Bilva – Aegle marmelos, only the properties of ripe fruits were described. In Bilva, it is the unripe fruit only which is said to have superior properties like constipation, hot potency, kindles the digestive fire and having astringent, pungent and bitter tastes.

व्याधितंकृमिजुष्टंचपाकातीतमकालजम्॥
वर्जनीयंफलंसर्वमपर्यागतमेवच॥२१०॥

All fruits of the below mentioned kinds should be avoided –

–        fruits which are diseased or infected, eaten by worms

–        which are excessively ripened

–        are unseasonal

–        are unripe

इतिफलवर्गः| 

With this, the description of phala varga – group of fruits ends.

अथशाकवर्गः।

IV. Shaka Varga: Group of fruits

Pushpa phala etc.

शाकान्यतऊर्ध्वःवक्ष्यामः।
तत्रपुष्पफलालाबुकालिन्दकप्रभृतीनि॥२११॥
पित्तघ्नान्यनिलंकुर्यस्तथामन्दकफानिच॥
सृष्टमूत्रपुरीषाणिस्वादुपाकरसनिच॥२१२॥

From here on, the group of vegetables will be described.

a. Properties of Pushpa phala – kusmanda i.e. ash gourd, Alabu – gourds and Kalindaka – melons and such other fruits –

–        taste – sweet

–        taste after digestion – sweet

–        mitigate = pitta

–        aggravate – vata and

–        increase – kapha slightly

–        action – eliminates urine and faeces

Kushmanda

पित्तघ्नंतेषुकूष्माण्डंबालंमध्यंकफावहम्॥
शुक्लंलधूष्णंसक्षारंदीपनंबस्तिशोधनम्॥२१३॥

Properties of Kusmanda

Young Kusmanda – mitigates Pitta.

Kusmanda of middle age – increases kapha.

Kusmanda of white color i.e. well ripened fruit –

–        light – easy for digestion

–        potency – hot

–        taste – slightly alkaline

–        action and benefits – kindles digestive fire, cleanses the urinary bladder

Kalinda

सर्वदोषहरंहृद्यंपथ्यंचेतोविकारिणाम्॥
दॄष्टिशुक्रक्षयकरंकालिन्दंकफवारकृत्॥२१४॥

Properties of Kalinda

–        mitigates all doshas

–        aggravates vata and kapha

Benefits and actions –

–        good for heart and mind

–        highly beneficial for those suffering from mental disorders

–        decreases vision

–        decreases semen

Alabu, Tikta Alabu

अलाबुर्भिन्नविट्कातुरूक्षागुर्ब्यतिशीतला॥
तिक्तालाबुरहृद्यातुवामिनीवातपित्तजित्॥२१५॥

Properties of Alabu

–        qualities – dry, heavy – hard for digestion,

–        potency – cold

–        causes diarrhoea

Properties of Tikta Alabu

–        mitigates vata and pitta

–        not good for heart and mind

–        causes vomiting

Trapusha etc.

त्रपुसैर्वारुकर्कारुकशीर्णवृन्तप्रभृतीनि॥२१६॥
स्वादुतिक्तरसान्याहुःकफवातकरणिच॥
सृष्टमूत्रपुरीषाणिरक्तपित्तहराणिच॥२१७॥

b) Properties of Trapusa, Ervaru, Karkaruka, Sirnavrnta and such others

taste – sweet and bitter

increases kapha and vata

action – eliminates urine and faeces, mitigates aggravation of blood and pitta and also cures bleeding diseases

Trapusha

बालंसनीलंत्रपुसंतेषांपित्तहरंस्मृतम्॥
तत्पाण्डुकफकृज्जीर्णमम्लंवातकफापहम्॥२१८॥

Young Trapusa – blue in color and mitigates pitta.

Middle aged Trapusa which is yellowish white in color – increases kapha.

Old and ripe Trapusa – is sour in taste, mitigates vata and kapha.

Ervaruka and Karkaru

एर्वारुकंसकर्कारुसंपक्वंकफवारकृत्॥
सक्षारंमधुरंरुच्यंदीपनंनातिपित्तलम्॥१२९॥

Properties of well ripened Ervaruka and Karkaru,

–        taste – slightly alkaline and sweet

–        increases kapha and vata

–        does not increase pitta in a great way

–        kindles digestive fire

Shirnavrnta

सक्षारंमधुरंचैवशीर्णवृत्तंकफापहम्॥
भेदनंदीपनंहृद्यमानाहाष्टीलनुल्लघु॥२२०॥

Properties of Sirnavrnta (variety of trapusa)

–        taste – slightly alkaline and sweet

–        qualities – light, easily digestible

–        mitigates kapha

–        actions – is a purgative, kindles digestive fire

–        benefits – good for heart

–        cures – flatulence and enlargement of the prostate

Katurasa Shaka: Vegetables of pungent taste

पिप्पलीमरिचश्रृङ्गवेरार्द्रकहिङ्गुजीरककुस्तुम्बुरुजम्बीरसुमुखसुरसार्जकभूस्तृणसुगन्धककासमर्दककालमालकुठेरकक्षवकखरपुष्पशिग्रुमधुशिग्रुफणिज्झकसर्षपराजिकाकुलाहलावगुत्थगण्डीरतिलपर्णिकावर्षाभूचित्रकमूलकलशुनकलायपलाण्डुप्रभृतीनि॥२२१।।

Below mentioned are the vegetables having pungent taste –

–        Pippali,

–        Marica,

–        Srngavera,

–        Ardraka,

–        Hingu,

–        Jiraka,

–        Kustumburu,

–        Jambira,

–        Sumukha,

–        Surasa,

–        Arjaka,

–        Bhustrana,

–        Sugandhaka,

–        Kasamardaka,

–        Kalamalaka,

–        Kutheraka,

–        Kutheraka,

–        Ksavaka,

–        Kharapuspa,

–        Sigru,

–        Madhusigru,

–        Phanijjaka,

–        Sarsapa,

–        Rajika,

–        Kulahala,

–        Avaguttha,

–        Gandira,

–        Tilaparnika,

–        Varsabhu,
Citraka,

–        Mulaka,

–        Lasuna,

–        Kalaya,

–        Palandu and such others

कटून्युष्णानिरुच्यानिवातश्लेष्महराणिच॥
कृतान्नेषूपयुज्यन्तेसंस्कारार्थमनेकधा॥२२२॥

Properties of these vegetables –

–        Taste – pungent

–        Potency – hot

–        Mitigates – vata and kapha

–        Benefits – used in preparing cooked foods and in many kinds of processing

Pippali

तेषांगुर्वीस्वादुशीतापिप्पल्यार्द्राकफावहा॥
शुष्काकफानिलघ्नीसावृष्यापित्ताविरोधिनी॥२२३॥

Among these,

Moist Pippali – green in color is

–        Heavy for digestion

–        Sweet in taste

–        Cold in potency

–        Increases Kapha

Dry Pippali –

–        Mitigates kapha and vata

–        Aphrodisiac

–        Does not affect pitta

Maricha

स्वादुपाक्यार्द्रमरिचंगुरुश्लेष्मप्रसेकिच॥
कटूष्णःलघुतच्छुष्कमवृष्यंकफवातजित्॥२२४॥

Moist Marica – green in colour –

–        Taste after digestion – sweet

–        Heavy – not easily digestible

–        Causes excessive salivation – more flow of kapha in the mouth

Dry Marica –

–        Taste – pungent

–        Quality – light – easily digestible

–        Potency – hot

–        Mitigates kapha and vata

–        Non-aphrodisiac

Shita Maricha

नात्युष्णंनातिषीतंचवीर्यतोमरिचंसितम्॥
गुणवन्मरिचेभ्यश्चचक्षुष्यंचविशेषतः॥२२५॥

Sita marica is the name given for seeds of Sobhanjana – Moringa oliefera. Its properties are –

–        Similar to Krsna Marica in properties

–        Potency – moderate i.e. neither too hot not too cold

–        Benefits – Good for vision

Nagara / Ardraka

नागरंकफवातघ्नंविपाकेमधुरंकटु॥
वृष्योष्णंरोचनंहृद्यंसस्नेहंलघुदीपनम्॥२२६॥
कफानिलहरंस्वर्यंविबन्धानाहशूलनुत्
कटूष्णंरोचनंहृद्यंवृष्यंचैवार्द्रकंस्मृतम्॥२२७॥

Properties of Nagara – dry sunthi / ginger –

–        Taste – pungent

–        Taste after digestion – sweet

–        Qualities – slightly unctuous, light – easy for digestion

–        Potency – hot

–        Mitigates – kapha and vata

–        Benefits and action – aphrodisiac, helps taste, good for heart, and kindles digestion.

Properties of Ardarka – moist / green sunthi / ginger –

–        Taste – pungent

–        Potency – hot

–        Benefits – good for voice, enhances taste, good for heart, aphrodisiac

–        Relieves – constipation, flatulence, colic

Hingu

लघूष्णंपाचनंहिङ्गुदीपनंकफवातजित्॥
कटुस्निग्धंसरंतीक्ष्णंशूलाजिर्णविबन्धनुत्॥२२८॥

Properties of Hingu

–        Taste – pungent

–        Qualities – light – easily digestible, unctuous, penetrating

–        Potency – hot

–        Mitigates – kapha and vata

–        Actions – kindles digestive fire, laxative

–        Relieves – colic, indigestion, constipation

Jiraka

तीक्ष्णोष्णंकटुकंपाकेरुच्यंपित्ताग्रिवर्धनम्॥
कटुश्लेष्मानिलहरंगन्धाढ्चंजीरकद्वयम्॥२२९॥
कारवीकरवीतद्वद्विज्ञेयासोपकुञ्जिका॥

Properties of two kinds of Jiraka –

–        Taste – pungent

–        Taste after digestion – pungent

–        Qualities – penetrating,

–        Potency – hot

–        Mitigates kapha and vata

–        Increases pitta

–        Action – helps enhance taste, enhances digestive fire,

–        Special feature – has predominant odour

The properties of Karavi and Karavi (Yavani or Ajamoda) and Upakuncika are similar to those of Jiraka.

Ardra Suska / Kustumbari

भक्ष्यव्यञ्जनभोज्येषुविविधेष्ववचारिता॥२३०॥
आर्द्राकुस्तुम्बरीकुर्यात्स्वादुसौगन्ध्यहृद्यताम्॥
साशुष्कामधुरापाकेस्निग्धातृड्दाहनाशनी॥२३२॥
दोषघ्नीकटुकाकिंचित्तिक्तास्त्रोतोविशोधनी॥

Properties of Ardra Kustumbari (moist / green coriander leaves)

–        It is used in many ways in different kinds of foods

–        It bestows sweetness and pleasant odor to the food to which it is added

Properties of Dry Kustumbari –

–        Taste – pungent, slightly bitter

–        Taste after digestion – sweet

–        Qualities – unctuous,

–        Mitigates – all doshas

–        Actions – cleanses the channels

–        Benefits – relieves thirst and burning sensation

Jambira

जम्बीरःपाचनस्तीक्ष्णःकृमिवातकफापहः॥२३२॥
सुरभिर्दीपनोरुच्योमुखवैशद्यकारकः॥
कफानिलविषश्वासकासदौर्गन्ध्यनाशनः॥२३३॥

Properties of Jambira

–        Has pleasant smell

–        Actions – digestive, penetrating, kindles digestive fire, cleanses the mouth, bestows taste

–        Mitigates – kapha and vata

–        Mitigates / destroys – worms  

Surasa (One line Shloka missing)

पित्तकृत्पार्श्वशूलध्नःसुरसःसमुदाहृतः॥
तद्वत्तुसुमुखोज्ञेयोविशेषाद्ररनाशनः॥२३४॥

Properties of Surasa (sveta)

–        Mitigates kapha, vata

–        Aggravates pitta

–        Mitigates / destroys – poison, cough, dyspnoea and bad smell

–        Cures – pain in the flanks

Properties of Sumukha

–        Similar in properties to Surasa

–        Mainly cures homicidal poisoning

Surasa (Krsna), Arjaka, Bhutrna

कफघ्नालघवोरूक्षास्तीक्ष्णोष्णाःपित्तवर्धनाः॥
कटुपाकरसाश्चैवासुरसार्जकभूस्तृणाः॥२३५॥

Properties of Surasa (Krsna) Arjaka and Bhutrna –

–        Taste – pungent

–        Taste after digestion – pungent

–        Qualities – dry, light – easily digestible, penetrating

–        Potency – hot

–        Mitigate – kapha

–        Aggravates – pitta

Kasamardaka

मधुरःकफवातघ्नःपाचनःकण्ठशोधनः॥
विशेषतःपित्तहरःसतिक्तःकासमर्दकः॥२३६॥

Properties of Kasamardaka

–        Taste – sweet, slightly bitter

–        Mitigates – kapha and vata, especially pitta

–        Actions – digestive, cleanses the throat

Shigru, Madhushigru

कटुःसक्षारमधुरःशिग्रुस्तिक्तोऽथपिच्छिलः॥
मधुशिग्रुःसरस्तिक्तःशोफघ्नोदीपनःकटुः॥२३७॥

Properties of Sigru

–        Taste – pungent, slightly alkaline and sweet, bitter

–        Qualities – slimy

Properties of Madhusigru

–        Taste – bitter, pungent

–        Action – laxative, kindles digestive fire

–        Cures – swelling

Sarshapa Shaka

विदाहिबद्धविण्मूत्रंरूक्षंतीक्ष्णोष्ण्मेवच॥
त्रिदोषंसार्षपंशाकंगाण्डीरंवेगनामच॥२३८॥

Properties of Sarsapa Saka, Gandira Saka and Veganama Saka,  

–        Qualities – dry, penetrating

–        Potency – hot

–        Aggravates – all the three doshas

–        Actions – causes heartburn, obstructs faeces and urine,

Chitraka and Tilaparni, Varshabhu

चित्रकस्तिलपर्णीचकफशोफहरेलघु॥
वर्षाभूःकफवातघ्नीहिताशोफोदरार्शसाम्॥२३९॥

Properties of Citraka and Tilaparni

–        Light – easily digestible

–        Mitigates kapha

–        Cures – kapha

Properties of Varshabhu –

–        Mitigates kapha and vata

–        Therapeutic benefits – in dropsy, enlargement of abdomen and piles

कटुतिक्तरसाहृद्यारोचनीवह्निदीपनी॥
सर्वदोषहरालध्वीकण्ठ्चामूलकपोतिका॥२४०॥
महत्तद्रुरुविष्टम्भितीक्ष्णमामंत्रिदोषकृत्॥
तदेवस्नेहसिद्धंतुपित्तनुत्कफवातजित्॥२४१॥
त्रिदोषशमनंशुष्कंविषदोषहरंलघु॥
विष्टम्भिवातलंशाकंशुष्कमन्यत्रमूलकात्॥२४२॥
पुष्पंचपत्रंचफलंतथैवयथोत्तरंतेगुरवःप्रदिष्टाः॥
तेषांतुपुष्पंकफपित्तहन्तृफलंनिहन्यात्कफमारुतौतु॥२४३॥

Properties of Mulaka Potika (tender / young Mulaka)

–        Taste – pungent, bitter

–        Qualities – light – easily digestible

–        Mitigates all the doshas

–        Benefits – good for heart, bestows good taste, good for throat

–        Action – kindles digestive fire

Properties of Mahatmulak (bigger mulaka)

Raw and uncooked – heavy i.e. hard for digestion, remains for a long time in the stomach without getting digested, penetrating in nature and aggravates all the three doshas.

Processed and cooked with fats – mitigates pitta, kapha and vata.

Dry leaves of Mulaka – radish – mitigates all the doshas and effects of poisons and is light – easily digestible.

All dry leaves except that of mulaka stay for a long time in the stomach without getting digested. They would also aggravate vata.

The flowers, leaves and fruits of mulaka are difficult for digestion in the succeeding order. On the other hand, the flowers of mulaka mitigates kapha and pitta. Its fruits mitigate kapha and vata.

Rasona

स्निग्धोष्णतीक्ष्णःकटुपुच्छिश्चगुरुःसरःस्वादुरसश्चबल्यः॥
वृष्यश्चमेधास्चरवर्णचक्षुर्भग्रास्थिसन्धानकरोरसोनः॥२४४॥
हृद्रोगजीर्णज्वरौक्षिशूलविबन्धगुल्मारुचिकासशोफन्॥
दुर्नामकुष्ठानलसादजन्तुसमीरणश्वासकफांश्चहन्ति॥२४५॥

Properties of Rasona

–        Taste – sweet, pungent

–        Qualities – unctuous, penetrating, slimy, heavy – difficult for digestion,

–        Potency – hot

Benefits –

–        Bestows strength

–        Aphrodisiac

–        Improves voice

–        Improves color and complexion

–        Improves vision

–        Unites broken bones

Actions

–        Laxative

Cures –

–        Heart diseases

–        Chronic fever

–        Pain in abdomen

–        Constipation

–        Abdominal tumor

–        Loss of taste

–        Cough

–        Dyspnoea

–        Oedema

–        Piles

–        Skin diseases

–        Weak digestive fire / poor digestive power

–        Worms

–        Vataja diseases

–        Kaphaja diseases

Palandu

नात्यष्णवीर्योऽनिलहाकटुश्चगुरुर्नातिकफावहश्च॥
बलावहःपित्तकरोऽथकिंचित्पलाण्डुरग्रिंचविवर्धयेत्तु॥२४६॥

Properties of Palandu

–        Taste – pungent

–        Qualities – penetrating, heavy – difficult for digestion

–        Potency – not very hot

–        Mitigates vata

–        Does not increase kapha greatly

–        Increases pitta slightly

–        Benefits – bestows strength, and augments power of digestion

Kshira Palandu

स्निग्धोरुचिष्यःस्थिरथातुकरीबल्योऽथमेधाकफपुष्टिदश्च॥
स्वादुर्गुरुःशोणितपैत्तशस्तःसपिच्छिलःक्षीरपलाण्डुरुक्तः॥२४७॥

Properties of Ksira Palandu which is white in color –

–        Taste – sweet

–        Qualities – unctuous, heavy – difficult for digestion, slimy

–        Nourishes kapha

–        Mitigates blood and pitta

–        Benefits – bestows taste, stability of tissues and strength, improves digestion, improves intelligence

–        Cures – bleeding diseases

Kalaya Shaka

कलायशाकंपितघ्नंकफघ्नंवातलंगुरु॥
कषायानुरसंचैवविपाकेमधुरंवतत्॥२४८॥।

Properties of Kalaya Saka

–        Secondary taste – astringent

–        Taste after digestion – sweet

–        Qualities – heavy – hard for digestion

–        Mitigates pitta and kapha

–        Aggravates vata

Kashaya Madhura shaka: Vegetables of astringent and sweet taste

चुच्चूयूथिकातरुणीजीवन्तीबिम्बीतिकानन्द्रीभल्लातकच्छगल्लतकच्छगलान्त्रीवृक्षादनीफञ्जीशाल्मलीशेलुवनस्पतिप्रसवशणकर्बुदारकोविदारप्रभृतीनि॥२४९॥
कषायस्वादुतिक्तानिरक्तपित्तहाराणिच॥
कफघ्नान्यनिलंकुर्युःसंग्रहीणिलघूनिच॥२५०॥

Below mentioned vegetables are astringent, sweet and bitter in taste –

–        Cuccu,

–        Yuthika,

–        Taruni,

–        Jivanti,

–        Bimbitika,

–        Nandi,

–        Bhallataka,

–        Chagalantri,

–        Vrksadani,

–        Phanji,

–        Salmali,

–        Selu,

–        Vanaspati prasava,

–        Sana,

–        Karbudara,

–        Kovidara and such others

Properties –

–        cure bleeding disease,

–        mitigates kapha and aggravates Vata,

–        cause constipation

–        light – easily digestible

Chucchu

लधुःपाकेचजन्तुघ्नंःपिछिलोवणिनांहितः॥
कषायमधुरोग्राहीचुच्चूस्तेषांत्रिदोषहा॥२५१॥

Properties of Cuccu

–        taste – astringent, sweet

–        qualities – light – easily digestible, slimy

–        mitigates all the three doshas

–        actions and benefits – destroy worms, constipating, good for those suffering from ulcers

Jivanti and Vrikshadani

चक्षुष्यासर्वदोषघ्नीजीवान्तीसमुदाहृता॥
वृक्षादनिवातहराफञ्जीत्वल्पबलामता॥२५२॥

Jivanti

–        mitigates all the doshas

–        good for eyes and vision

Vrksadani mitigates vata. Phanji is slightly strengthened.

क्षीरवृक्शोत्पलादीनांकषायाःपल्लवाःस्मृताः
शीताःसंग्राहिणःशस्तारक्तपित्तातिसारिणाम्॥२५३॥

Properties of tender leaves of milky sap yielding trees, utphala etc.

–        taste – astringent

–        potency – cold

–        action – constipating

–        benefits – useful for those suffering from bleeding diseases and diarrhoea

Svadu-Tikta group: Vegetables of sweet and bitter taste

Punarnava, Varuna etc.

पुनर्नवावरुणतर्कार्युरुबूकवत्सादनीबिल्वशाकप्रभृतीनि॥
उष्णानिस्वादुतिक्तानिवातप्रशमनानिच॥
तेषुपौनर्नवंशाकंविशेषाच्छोफनाशनम्॥२५५॥

Properties of Punarnava, Varuna, Tarkari, Urubuka, Vatsadani, Bilvasaka and such others

–        Taste – sweet and bitter

–        Potency – hot

–        Mitigates – vata

Among these, Punarnava saka, especially cures dropsy.

Svadu-Kshara group: Vegetables of sweet and alkaline taste

Tanduliyaka, Upodika etc.

तण्डुलियकोपोदकाऽश्वबलाचिल्लीपालङ्कयावास्तूकप्रभृतीनि॥
सृष्टमुत्रपुरीषाणिसक्षारमधुराणिच॥
मन्दवातकफान्याहूरक्तपित्तहराणिच॥२५७॥

Properties of Tanduliyaka, Upodika, Asvabala, Cilli, Palankya, Vastuka and such others

–        Taste – slightly alkaline, sweet

–        Causes mild increase of vata and kapha

–        Action – eliminates urine and faeces

–        Cures – bleeding diseases

Tanduliyaka

मधुरोरसपाकाभ्यांरक्तपित्तमदापहः॥
तेषांशिततमोरूक्षस्तण्डुलीयोविषापहः॥२५७॥

Properties of Tanduliyaka

–        Taste – sweet

–        Taste after digestion – sweet

–        Qualities – dry – causes dryness,

–        Potency – very cold

–        Cures – bleeding disease and intoxication, removes poison

Upodika

स्वादौपाकरसावृष्यावातपित्तमदापहा॥
उपादकासर- स्निग्धाबल्याश्लेष्मकरीहिमा॥२५९॥

Properties of Upodika

–        Taste – sweet

–        Taste after digestion – sweet

–        Qualities – unctuous,

–        Potency – cold

–        Mitigates vata and pitta, increases kapha

–        Benefits and actions – laxative, aphrodisiac, mitigates intoxication, increases strength

Vastuka

कटुर्विपाकेकृमिहामेधाग्रिबलवर्धनः॥
सक्षारःसर्वदोषघ्नोवास्तूकोरोचनःसरः॥२६०॥

Properties of Vastuka

–        Taste – slightly alkaline

–        Taste after digestion – pungent

–        Mitigates – all the three doshas

–        Actions – kills worms, laxative

–        Benefits – augments intelligence, digestive power and strength, helps enhance taste

Chilli & Palankya

चिल्लीवास्तूकवज्ज्ञेयापालङ्कचातण्डुलीयवत्॥
वातकृद्वविण्मूत्रारूक्षापित्तकफेहिता॥
शाकमाश्वबलंरूक्षंबद्धविण्मूत्रमारुतम्॥२६९॥

Cilli is similar in properties to those of Vastuka.

Likewise, Palankya is similar to Tanduliyaka in properties.

Their properties –

–        Obstructs faeces and urine

–        Causes dryness

–        Mitigates pitta and kapha

Asvabala Saka

–        Dry – causes dryness

–        Causes obstruction of faeces and urine

Tikta rasa Shaka: Vegetables of bitter taste

मण्डूकपर्णीसप्तलासुनिषण्णकसुवर्चलापिप्पलीगुडूचीगोजिह्वाकाकमचीप्रपुनाडावल्गुजसतिनबृहतीकण्टकारिकाफलपटोलवार्ताककारवेल्लककटुकिकाकेबु(म्बु)कोरुबूकपर्पटककिराततिक्तकर्कोटकारिष्टकोशातकीवेत्रकरीराटरूषकार्कपुष्पीप्रभृतीनि॥२६१॥

Below mentioned are the vegetables predominant in bitter taste –

–        MandukaParni,

–        Saptala,

–        Sunisannaka,

–        Suvarcala,

–        Pippali,

–        Guduci,

–        Gojihva,

–        Kakamaci,

–        Prapunnada,

–        Avalguja,

–        Satina,

–        Brhati,

–        Kantakarkaphala,

–        Patola,

–        Vartaka,

–        Karavella,

–        Katukika,

–        Kembuka,

–        Urduka,

–        Parpataka,

–        Kirataktaka,

–        Karkotaka,

–        Aristaka,

–        Kosataki,

–        Vetrakarira,

–        Atarusa,

–        Arkapuspi and such others

रक्तपित्तहराण्याहुर्हृद्यानिसुलघूनिच॥
कुष्ठमेहज्वरश्वासकासारुचिहराणिच॥२३६॥

General properties of vegetables having bitter taste –

–        Cures bleeding diseases

–        Good for the heart

–        Light – easily digestible

Cures –

–        Skin diseases

–        Diabetes

–        Fever

–        Dyspnoea

–        Cough

–        Loss of taste

Mandukaparni and Gojihvaka

कषायातुहितापित्तेस्वादुपाकरसाहिमा॥
लघ्वीमण्डूकपर्णीतुतद्वद्रोजिह्विकामता॥२३४॥

Properties of Manudkaparni and Gojihvaka (both have similar properties) –

–        Taste – astringent, sweet

–        Taste after digestion – sweet

–        Qualities – light – easily digestible

–        Potency – cold

–        Mitigates – pitta

Sunishannaka, Avalguja

अविदाहीत्रिदोषघ्नःसंग्राहीसुनिषण्णकः॥
अवल्गुजःकटुःपाकेतुक्तःपित्तकफापहः॥२३५॥

Properties of Sunisannaka

–        Mitigates – all three doshas

–        Does not cause heartburn

–        Causes constipation

Properties of Avalguja

–        Taste – bitter

–        Taste after digestion – pungent

–        Mitigates – pitta and kapha

Satina

ईषत्तिक्तंत्रिदोषघ्नंशाकंकटुसतीनजम्॥
नात्युष्णशीतंकुष्ठघ्नंकाकमाच्यास्तुतद्विधम्॥२६६॥

Properties of Satina Saka

–        Taste – slightly bitter, pungent

–        Potency – moderate – not very hot nor very cold

–        Mitigates – all the three doshas

–        Cures – skin diseases

Properties of Kakamaci are similar to those of Satina Saka explained above.

Brihatiphala

कण्डूकुष्ठकृमिघ्नानिकफवातहराणिच॥
फलानिबृहतीनांतुकटुतिक्तलघूनिच॥२६७॥

Properties of Brhati phala

–        Taste – pungent and bitter

–        Qualities – light – easily digestible

–        Mitigates – kapha and vata

–        Cures – itching, skin diseases, worms

Patola

कफपित्तहरंव्रण्यमुष्णंतिक्तमवातलम्॥
पटोलंकटुकंपाकेवृष्यंरोचनदीपनम्॥२३८॥

Properties of

–        Taste – bitter

–        Taste after digestion – pungent

–        Potency – hot

–        Mitigates – kapha and pitta, does not increase vata

–        Action – kindles digestive fire

–        Benefits – good for ulcers, helps enhance taste

Vartaka / Karkotaka and Karavellaka

कफवातहरंतिक्तंरोचनंकटुकंलघु॥
वार्ताकंदीपनंप्रोक्तंजीर्णंसक्षारपित्तलम्॥
तद्वत्कर्कोटकंविद्यात्कारवेल्लकमेवच॥२३९॥

Properties of Vartaka

–        Taste – bitter, pungent, ripe fruits – slightly alkaline

–        Qualities – light – easily digestible

–        Mitigates – kapha and vata, ripe fruits increase pitta

–        Action – kindles digestive fire, enhances taste

Karkotaka and Karavellaka are similar to Vartaka in properties.

Atarusa etc.

आटरूषकवेत्राग्रगुडूचीनिम्बपर्पटाः॥
किराततिक्तसहितास्तिक्ताःपित्तकफापहाः॥२७०॥

Below mentioned are bitter in taste-

–        Atarusa,

–        Vetragra (Vetrakarira),

–        Guduci,

–        Nimba,

–        Parpata and

–        KirataTikta

All of these mitigate Pitta and Kapha.

Varuna and Prapunnata Shaka

कफापहंशाकमुक्तंवरुणप्रपुनाड(ट)योः॥
रूक्षंलघुचशीतंचवातपित्तप्रकोपणम्॥२७१॥

Properties of Varuna and Prapunnata Sakas

–        Qualities – light – easily digestible

–        Potency – cold

–        Mitigates kapha, aggravates vata and pitta

–        Action – causes dryness

Kalashaka / Kusumbha

दीपनंकालशाकंतुगरदोषहरंकटु॥
कौसुम्भंमधुरंरूक्षमुष्णंश्लेष्महरंलघु॥२७२॥

Properties of Kalasaka

–        Taste – pungent

–        Actions – kindles digestive fire,

–        Benefits – removes the effects of artificial poison

Properties of Kusumbha Saka

–        Taste – sweet

–        Qualities – light – easily digestible

–        Potency – hot

–        Mitigates – kapha

–        Action – causes dryness

Nalika shaka

वातलंनालिकाशाकंपित्तघ्नंमधुरंचतत्॥
ग्रहण्यर्शोविकारघ्नीसाम्लावातकफेहिता॥
उष्णाकषायनधुराचाङ्गेरीचाग्रिदीपनी॥२७३॥

Properties of Nalika saka

–        Taste – sweet

–        Increases vata, mitigates pitta

Properties of Cangeri –

–        Taste – astringent, sweet, slightly sour

–        Potency – hot

–        Action – kindles digestive fire

–        Mitigates – kapha and vata aggravation

–        Cures – diseases of duodenum and small intestine, piles

SwaduPaka rasa saka: Vegetables of sweet taste – both before and after digestion

Lonika, Jatuka etc.

लोणिकजातुकत्रिपर्णिकापत्तूरजीवकसुवर्चलाडुडुरककुतुम्बककुतुम्बककुठिञ्जरकुन्तलिकाकुण्टिकाप्रभृतयः॥२७५॥

Below mentioned vegetables are sweet in taste and also taste sweet after digestion –

–        Lonika,

–        Jatuka,

–        Triparnika,

–        Pattura,

–        Jivaka,

–        Suvarcala,

–        Duduraka,

–        Kutumba,

–        Kuthinjara,

–        Kurantika and such others

स्वादुपाकरसाःशीताःकफघ्नानातिपित्तलाः॥
लवणानुरसारूक्षाःसक्षारावातला: सराः॥२७५॥

General properties of these vegetables (mentioned above) –

–        Taste – sweet, slightly alkaline,

–        Taste after digestion – sweet

–        Secondary taste – salty

–        Potency – cold

–        Mitigates kapha, does not greatly increase pitta, increases vata,

–        Action – cause dryness, laxative

Kuntalika, Kurantika, Raja Ksavaka

स्वादुतिक्ताकुन्तलिकाकषायासकुरण्टिका॥
संग्राहिशीतलंचापिलघुदोषापहंतथा॥
राजक्षवकशाकंतुशटीशाकंचतद्विधम्॥२७३॥

Properties of Kuntalika – it is sweet and bitter.

Kurantika – it is astringent in taste.

Properties of Raja Ksavaka –

–         Potency – cold

–        Qualities – light, easily digestible

–        Action – constipating

–        Mitigates – doshas

Sati saka – is similar to Raja Ksavaka in its properties.

Harimantha Shaka, Kalayashaka

स्वादुपाकरसंशाकंदुर्जरंहरिमन्थजम्॥
भेदनंमधुरंरूक्षंकालायमतिवातलम्॥२७७॥

Properties of Harimantha Saka

–        Taste – sweet

–        Taste after digestion – sweet

–        It is difficult for digestion

Properties of Kalaya saka

–        Taste – sweet

–        Greatly aggravates vata

–        Actions – causes dryness, breaks the faeces i.e. it causes purgation easily

Puti Karanja

स्त्रंसनंकटुकंपाकेलघुवातकफापहम्॥
शोफघ्नष्णवीर्यंचपत्रंपूतिकरञ्जजम्॥२७८॥

Properties of Puti Karanja saka

–        Taste after digestion – pungent

–        Qualities – light – easily digestible

–        Potency – hot

–        Mitigates – vata and kapha

–        Actions – laxative,

–        Cures – oedema

Tambula Patra

ताम्बूलपत्रंतीक्ष्णोष्णंकटुपित्तप्रकोपणम्॥
सुगन्धिविशदंतिक्तंस्वर्यंवातकफापहम्॥२७९॥
स्रंसनंकटुकंपाकेकषायंवह्निदीपनम्॥
वक्त्रकण्डूमलक्लेददौर्गन्घ्यादिविशोधनम्॥२८०॥

Below mentioned are the properties of Tambula Patra

–        Taste – pungent, bitter, astringent

–        Taste after digestion – pungent

–        Qualities – penetrating, non-slimy

–        Potency – hot

–        Mitigates – vata and kapha

–        Aggravates – pitta

–        Actions – laxative, kindles digestive fire,

–        Benefits – good for voice, removes itching, dirt, moistness and bad smell etc. from the mouth and cleanses it

–        Special property – it has pleasant odour

अथपुश्पवर्गः।

Pushpa shaka: Flower vegetables

Kovidara, Salmali, Sana, Vrsa, Agastya

कोविदाशनशाल्मलीपुष्पाणिमधुराणिमधुरविपाकानिरक्तपित्तहराणिच ; वृशागस्त्ययोःपुष्पाणितिक्तानिकटुविपाकानिक्षयकासापहानिच॥२८१॥

Properties of Kovidara, Sana and Salmali flower

–        taste – sweet

–        taste after digestion – sweet

–        cures bleeding diseases

Properties of Vrsa and Agastya flowers –

–        taste – bitter,

–        taste after digestion – pungent

–        cures – cough of consumption

Agastya Pushpa

आगस्त्यंनातिशीतोष्णंनक्तान्धानांप्रशस्यते॥२८२॥

Properties of Agastya flower

–        potency – neither too cold not too hot

–        therapeutic – highly beneficial for those suffering from night blindness

Karira Pushpa

करीरकुसुमानिकटुविपाकानिवातहरणिसृष्टमूत्रपुरीषाणिच।२८३॥

Properties of Karira flowers

–        taste after digestion – pungent

–        mitigates – vata

–        action – eliminates urine and faeces

Rakta Vriksha, Nimba etc.

रक्तवृक्षस्यनिम्बस्यमुष्ककार्कासनस्यच॥
कफापित्तहरंपुष्पंकुष्ठघ्नंकुटजस्यच॥२८४॥

b) Properties of Rakta Vrksa (Rakta Candana), Nimba, Muskaka, Arka, Asana and Kutaja flowers

–        mitigates kapha and pitta

–        cures skin diseases

Padma, Kumuda, Kuvalaya, Utpala

सतिक्तंमधुरंशीतंपद्मंपित्तकफापहम्॥
मधुरंपिच्छिलंस्निग्धंकुमुदंह्लादिशीतलम्॥।२८५॥
तस्मादल्पान्तरगुणेविद्यात्कुवलयोत्पले॥२८५॥

c) Properties of Padma –

–        taste – sweet, slightly bitter

–        potency – cold

–        mitigates – pitta and kapha

Properties of Kumuda

–        taste – sweet

–        qualities – unctuous, slimy

–        potency – cold

–        actions and benefits – pleasing to the mind

Kuvalaya and Utpala are slightly inferior in properties.

Sindhuvara Puspa, Malati, Mallika

सिन्धुवारंविजानीयाद्धिमंपित्तविनाशनम्॥
मालतिमल्लिकेतिक्तेसौरभ्यात्पित्तनाशने॥२८६॥

Properties of Sindhuvara puspa

–        potency – cold

–        mitigates – pitta

Properties of Malati and Mallika flowers –

–        taste – bitter

–        mitigates – pitta by their sweet odour

Bakula Puspa, Patala Puspa, Naga Puspa, Kumkuma

सुगन्धिविशदंहृद्यंबाकुलंपाटलानिच॥
श्लेष्मपित्तविषध्नंतुनागंतद्वच्चकुङ्कुमम्॥२८८॥

Properties of Bakula Puspa and Patala puspa

–        good smelling

–        non-slimy

–        good for the heart / mind

Properties of Naga Puspa / Nagakesara –

–        mitigates – pitta and kapha

–        destroys – poisons

Kumkuma has similar properties as those of Nagapuspa.

Champaka, Kimshuka, Kurantaka

चम्पकंरक्तपित्तघ्नंशीतोष्णंकफनाशनम्॥
किंशुकंकफपित्तघ्नंतद्वदेवकुरण्टकम्२८८॥

Properties of Campaka flower

–        potency – cold and or hot

–        mitigates – kapha

–        cures – bleeding diseases

Properties of Kimsuka flowers – mitigates kapha and pitta.

Kurantaka is similar in properties.

Madhushigru, Karira

यथावृक्षंविजानीयात्पुष्पंवृक्षोचितंतथा॥
मधुशिग्रुकरीकटूनिश्लेष्महराणिच॥२८९॥

We need to remember that the properties of the flowers will be the same as the properties of their trees.

Properties of Madhusigru and Karira 

–        pungent in taste

–        mitigate Kapha.

Kshavaka, Kulevara etc.

क्षवककुलेवरवंशकरीरप्रभृतीनिकफकराणिसृष्टमूत्रपुरीषाणिच॥२१०॥

d) Properties of Ksavaka, Kulevara, Vamsakarira and such others

–        they aggravate kapha

–        they help in elimination of urine and faeces

Kshavaka

क्षवकंकृमिलंतेषुस्वादुपाकंसपिच्छलम्॥
विस्यन्दिनातिपित्तश्लेष्मकरंचतत्॥२९९॥

Among these,

Properties of Ksavaka,

–        taste after digestion – sweet

–        qualities – slimy

–        does not increase pitta and kapha greatly but causes aggravation of vata,

–        actions – gives rise to worms, increases flow of saliva and other fluids in the body

Venu Karira

वेणोःकरीराःकफलामधुरारसपाकतः॥
विदाहिनोवातकराःसकषायाविरूक्षणाः॥२९२॥

Properties of VenuKarira (VamsaKarira)

–        taste – sweet

–        taste after digestion – sweet, slightly astringent

–        increases kapha, aggravates vata,

–        actions – causes dryness inside the body, causes heartburn

Udbhida

उद्भिदानिपलालेक्षुकरीषवेणुक्षितिजानि।तत्रपलालाजातंमधुरंमधुरविपाकंरूक्षंदोषप्रशमनंच, इक्षुजंमधुरंकषायानुरसंकटुपाकंशीतलंच, तद्वदेवोष्णंकारीषंकषायंवातकोपनं,(वेणुजातंकषायंवातकोपनंच) भूमिजंगुरुनातिवातलंभूमितश्चास्यानुरसः॥२९३॥

4. Udbhida Saka – Mushrooms –

Properties of Udbhida Saka

They are born from straw, hay, sugarcane, cow dung, bamboo, earth.

Udbhida Saka born from palala i.e. straw or hay –

–        taste – sweet

–        taste after digestion – sweet

–        mitigates doshas

–        action – causes dryness

Udbhida Saka born from ikshu – sugarcane –

–        taste – sweet

–        secondary taste – astringent

–        taste after digestion – pungent

–        potency – cold

Udbhida Saka born from karisha – cowdung

–        similar to the above in properties, potency

–        taste – astringnent

–        aggravates – vata

Udbhida Saka born from venu – bamboo

–        taste – astringent

–        aggravates – vata

Udbhida Saka born from kshitija – earth

–        qualities – heavy – hard for digestion

–        has similar qualities as those of earth

–        does not aggravate vata in a great way

Pinyaka etc.

पिण्याकतिलकल्कस्थूणिकाशुष्कशाकानिसर्वदोषप्रकोपणानि॥२९४॥

Below mentioned cause aggravation of all the three doshas –

–        Pinyaka – oil cake of tila (sesame),

–        Tila Kalka – sesame paste,

–        Sthunika and Suska Saka – dried leafy vegetables

Vataka, Sindaki

विष्टम्भिनःस्मृताःसर्वेवटकावातकोपनाः॥
सिण्डाकीवातलासार्द्रारुचिष्याऽनलदीपनी॥२९५॥

Qualities of all kinds of Vataka (Vada)

–        Stay for long time in the stomach without undergoing digestion

–        Causes aggravation of vata

Properties of Sindaki (moist)

–        aggravates vata,

–        actions – kindles digestive fire, enhance taste

Svadu Shakham

विड्भेदिगुरुरूक्षंचप्रायोविष्टम्भिदुर्जरम्॥
सकषायंचसर्वंहिस्वादुशाकमुदाहृतम्॥
पुष्पंपत्रंफलंनालंकन्दाश्चःगुरवःक्रमात्॥२९६॥

Below mentioned are the properties of all vegetables of sweet taste –

–        taste – sweet, slightly astringent in taste

–        qualities – heavy – hard for digestion

–        actions – stay for more time in the stomach, difficult for digestion, causes dryness, help easy movement of bowels

Below mentioned parts of sweet tasting vegetables are hard for digestion in their succeeding order –

–        flowers

–        leaves

–        fruits stalk and

–        tubers

Patra Shaka

कर्कशंपरिजीर्णंचकृमिजुष्टमदेशजम्॥
वर्जयेत्पत्रशाकंतद्यदकालविरोहिच॥२९७॥

Leafy vegetables of the below mentioned kinds shall be rejected i.e. should not be considered for usage –

–        rough

–        very old

–        infested with worms

–        grown in unclean and unhealthy places

–        those unseasonal

Kanda varga

अथकन्दवर्गः।

Kanda Saka: Tubers / rhizomes etc.

कन्दानतऊर्ध्वंवक्ष्याम:- विदारीकन्दशतावरीबिसमृणालश्रृङ्गाटककशोरुकपिण्डालुकमध्वालुकहस्त्यालुककाष्टालुकशङ्खालुकरक्तालुकेन्दीवरोत्पलकन्दप्रभृतीनि॥२९८॥

After this, Kanda – tuber rhizomes used in the form of vegetables will be described.

a) Below mentioned are the examples of Kanda vegetables –

–        Vidarikanda,

–        Satavari,

–        Bisa,

–        Mrnala,

–        Srngaaka,

–        Kaseruka,

–        Pindaluka,

–        Madhvaluka,

–        Hastyaluka,

–        Kasthaluka,

–        Sankhaluka,

–        Raktaluka,

–        Indivara,

–        Utpala Kanda and such others

रक्तपित्तहराण्याहुःशीतानिमधुराणिच॥
गुरूणिबहुशुक्राणिस्तन्यवृद्धिकराणिच॥२९९॥

General properties of all tubers –

–        Taste – sweet

–        Qualities – heavy – hard for digestion

–        Potency – cold

–        Actions and benefits – greatly increase semen and breastmilk, cures bleeding disorders

Vidarikanda

मधुरोबृंहणोवृष्यःशितःस्वर्योऽतिमूत्रलः॥
विदारीकन्दोबल्यश्चपित्तवातहरश्चसः॥३००॥

Properties of Vidarikanda

–        Taste – sweet

–        Potency – cold

–        Mitigates – pitta and vata

–        Actions and benefits – strengthening, increases urine, causes stoutening of the body

–        Benefits – aphrodisiac, good for voice

Shatavari Kanda

वातपित्तहरीवृष्यास्वादुतिक्ताशतावरी॥
महतीचैवहृद्याचमेधाग्रिबलवर्धिनी॥३०१॥
ग्रहण्यर्शोविकारघ्नीवृष्याशीतारसायनी
कफपित्तहरास्तिक्तास्तस्याएवाङ्कुराःस्मृताः॥३०२॥

Properties of Satavari Kanda

–        Taste – sweet and bitter

–        Mitigates – vata and pitta,

–        Aphrodisiac

Bigger kind of Satavari –

–        Increases intelligence

–        Increases digestive fire and power

–        Increases strength

–        Good for the heart

Sprouts (shoots, young leaf buds) of Satavari –

–        Taste – bitter

–        Potency – cold

–        Mitigates kapha and pitta

–        Benefits and actions – aphrodisiac, rejuvenator

–        Cures – duodenal diseases and piles

Bisa

अविदाहिबिसंप्रोक्तंरक्तपित्तप्रसादनम्॥
विष्टम्भिदुर्जरंरूक्षंविरसंमारुतावहम्॥३०३॥

Properties of Bisa i.e. rhizome or roots of lotus

–        Does not cause burning sensation in the heart

–        Purifies blood and pitta, cures bleeding disease

–        Stays for long time in the stomach without getting digested

–        Difficult for digestion

–        Causes dryness

–        Causes bad taste in the mouth

–        Increases vata

Shringataka and Kasheruka, Pindaluka

गूरूविष्टम्भिशीतौचश्रृङ्गाटककशेरुकौ॥
पिण्डालुकंकफकरंगुरूवातप्रकोपणम्॥३०४॥

Properties of Srngataka and Kaseruka

–        Heavy

–        Remain without getting digested for long time in the stomach

–        Cold in potency

Properties of Pindaluka

–        Increases kapha

–        Aggravates vata

–        Heavy for digestion

Surendra Kanda

सुरेन्द्रकन्दःश्लेष्मघ्नोविपाकेकटुपित्तकृत्॥

Properties of Surendra / Vajra Kanda

–        Taste after digestion – pungent

–        Mitigates – kapha

–        Increases – pitta

Venu karira

वेणोःकरीरागुरवःकफमारुतकोपनाः॥३०५॥

Properties of Venu karira i.e. young shoot of Bamboo

–        Heavy – for digestion-        Aggravates kapha and vata

Sthula, Surana

स्थूलसूरणमाणकप्रभृतयःकन्दाईषकषायाःकटुकारूक्षाविष्टाम्भिनोगुरवःकफवातलाःपित्तहताश्च॥३०६॥

Below mentioned are the properties Sthula (khanda), Surana (Kanda) and such other tubers

–        Taste – pungent, slightly astringent

–        Quality – heavy for digestion

–        Mitigates – pitta

–        Increases – kapha and vata

–        Actions – cause dryness, stays for long time in the stomach without getting digested

Manakanda, Sthula kanda, Surana kanda

मान(ण) कंस्वादुशीतंचगुरुचापिप्रकीर्तितम्।
स्थूलकन्दस्तुनात्युष्णः, सूरणोगुदकीलहा॥३०७॥

Properties of Manaka kanda

–        Taste – sweet

–        Qualities – heavy – for digestion

–        Potency – cold

Sthula Kanda is not very hot in potency.

Surana Kanda cures piles.

Kumuda, Utpala, Padma kanda

कुमुदोत्पलपद्मानांकन्दामारुतकोपनाः॥
कषायाःपित्तशमनाविपाकेमधुराहिमाः॥३०८॥

Properties of Kanda of Kumuda, Utpala and Padma

–        Taste – astringent

–        Taste after digestion – sweet

–        Potency – cold

–        Mitigates – pitta

–        Aggravates – vata

Varaha Kanda

वराहकन्दःश्लेष्मघ्नःकटुकोरसपाकतः॥
मेहकुष्ठकृमिहरोबल्योवृष्योरसायनः॥३०९॥

Properties of Varaha Kanda

–        Taste – pungent

–        Taste after digestion – pungent

–        Mitigates – kapha

–        Benefits – bestows strength, aphrodisiac, rejuvenator

–        Cures – diabetes, skin diseases, worms

Mastaka Majja of Tala etc.

तालनारिकेलखर्जूरप्रभृतीनांमस्तकमज्जानः॥३१०॥
स्वादुपाकरसानाहूरक्तपित्तहरांस्तथा॥
शुक्रलाननिलघ्नांश्चकफवृद्धिकरानपि॥३११॥

c) Properties of Mastaka Majja i.e. fatty materials present at the head of the trees such as Tala, Narikela, Kharjura etc. –

–        taste – sweet

–        taste after digestion – sweet

–        mitigates – vata

–        aggravates – kapha

–        benefits – increases semen

–        cures – bleeding diseases

बालं ह्यनार्तवं जीर्णं व्याधितं क्रिमिभक्षितम् |
कन्दं विवर्जयेत् सर्वं यो वा सम्यङ्न रोहति ||३१२||

All kinds of kandas of below mentioned kinds should be rejected –

–        young

–        unseasonal

–        very old

–        diseased

–        eaten by worms and insects

–        which have not grown well

इतिकन्दवर्गः।

Thus ends Kanda varga – group of tubers.

अथलवणवर्गः॥

V. LavanaVarga: Group of salts

अथलवणानि- सैन्धवसामुद्रबिडसौवर्जलरोमकौद्भिदप्रभृतीनियथोत्तरमुष्णानिवातहराणिकफपित्तकरणिकटुपाकीनियथापूर्वंस्निग्धानिस्वाग्धानिस्वादूनिसृष्टमूत्रपुरीषाणिचेति॥३१३॥

Next the Lavanas (salt)

a) Properties of salts including Saindhava, Samudra, Bida, Sauvarcala, Romaka, Audbhida and such others;

–        taste – sweet

–        taste after digestion – pungent

–        potency – hot – more in succeeding order

–        mitigate – vata

–        aggravates – kapha and pitta

–        unctuous – more in their preceeding order

–        action – eliminates urine and faeces

Saindhava Lavana

चक्षुष्यंसैन्धवंहृद्यंरुच्यंलघ्वग्रिदीपनम्॥
स्निग्धंसमधुरंवृष्यंशीतंदोषघ्नमुत्तमम॥३१४॥

Properties of Saindhava lavana

–        taste – slightly sweet

–        qualities – unctuous, light

–        potency – cold

–        mitigates all the doshas

–        benefits – aphrodisiac, good for eyes and vision, heart and taste

–        actions – kindles digestive fire

Samudra Lavana

सामुद्रंमधुरंपाकेनान्युष्णमविदाहिच॥
भेदनंस्निग्धमीषच्चशूलघ्नंनातिपित्तलम्॥३१५॥

Properties of Samudra lavana

–        taste after digestion – sweet

–        qualities – slightly unctuous

–        potency – not very hot

–        does not increase pitta in a great way

–        actions and benefits – purgative, does not cause heart-burn

Bida Lavana

साक्षारंदीपनंसूक्ष्मंशूलहृद्रोगनाशनम्॥
रोचनंतीक्ष्णमुष्णंचबिडंवातनुलोमनम्॥३१६॥

Properties of Bida Lavana –

–        taste – slightly alkaline,

–        qualities – penetrating

–        potency – hot

–        actions – kindles digestion, enters into the minute channels of the body, eliminates fart / flatus

–        benefits – helps enhancing taste

–        cures – colic and heart diseases

Sauvarchala Lavana

लघु सौवर्चलं पाके वीर्योष्णं विशदं कटु |
गुल्मशूलविबन्धघ्नं हृद्यं सुरभि रोचनम् ||३१७||

Properties of Sauvarcala Lavana

–        taste – pungent

–        taste after digestion – pungent

–        qualities – non-slimy

–        potency – hot

–        benefits – good for heart, bestows taste

–        special property – fragrant

–        cures – abdominal tumors, colic, constipation

Romaka Lavana

रोमकंतीक्ष्णमत्युष्णंव्यवायिकटुपाकिच।
वातघ्नंलघुविस्यन्दिसूक्ष्मंविड्भेदिमूत्रलम्॥३१८॥

Properties of Romaka Lavana

–        taste after digestion – pungent

–        potency – very hot

–        qualities – penetrating, light, subtle – enters into minute channels

–        mitigates – vata

–        action – spreads quickly all over the body, increases moisture in the channels and tissues, purgative, diuretic

Audbhida Lavana

लघुतीक्ष्णोष्णमुत्क्लेदिसूक्ष्मंवातानुलोमनम्।
सतिक्तंकटुसक्षारंविद्याल्लवणमौद्भिदम्॥३१९॥

Properties of Audbhida Lavana

–        taste – pungent, slightly bitter, slightly alkaline

–        qualities – light and easily digestible, penetrating

–        potency – hot

–        action – causes nausea, enters into minute channels, and eliminates flatus and faeces,

Gutika Lavana

कफवातक्रिमिघ्नंचलेखनंपित्तकोपनम्॥
दीपनंपाचनंभेदिलवणंगुटिकह्वयम्॥३२०॥

Properties of Gutika Lavana

–        mitigates – kapha and vata, aggravates pitta

–        actions – scarificant, kindles digestive fire, digestant, purgative

–        kills and eliminates worms

ऊषसूतंवालुकैलंशैलमूलाकरोद्भवम॥
लवणंकटुकंचेदिविहितंकटुचोच्यते॥३२१॥

Below mentioned are the salts obtained from alkaline soil, sandy soil, mountain slopes and mines

–        taste – pungent

–        tears and removes the tissues

b. Ksharas (alkalies)

यवक्षारस्वर्जिकाक्षारोषक्षारपाकिमटङ्कणक्षारप्रभृतयः॥
गुल्मार्शोग्रहणीदोषशर्कराश्मरिनाशनाः॥
क्षारास्तुपाचनाःसर्वेरक्तपित्तकराःसराः॥३२२॥

Below mentioned are the important kinds of Ksaras –

–        Yava Ksara,

–         Svarjika Ksara,

–        Usa ksara,

–        Pakima (Ksara),

–        Tankana (ksara) and such others,

Properties –

–        Actions – laxatives, digestive

–        All alkalis cure – abdominal tumor, piles, duodenal diseases, urinary gravel and calculi

–        Cause – bleeding diseases

Svarjika and Yavashukaja

ज्ञेयौबह्निसमौक्षारौस्वर्जिकायावशूकजौ॥
शुक्रश्लेष्मविबन्धार्शोगुल्मप्लीहविनाशनौ॥३२३॥

Properties of Svarjika and Yavasukaja Ksara (made from bristles of barley)

–        Actions – they should be understood as being equal to fire in action in causing burns, decrease semen, decrease kapha

–        Cure – constipation, piles, abdominal tumors and spleen disorders

Ushakshara, Pakima kshara

उष्णोऽनिलघ्नःप्रक्लेदीचोषक्षारोबलापहः॥
मेदोघ्नःपाकिमःक्षारस्तेषांबस्तिविशोधनः॥३२४॥

Properties of Usa Ksara

–        Potency – hot

–        Mitigates – vata

–        Actions – diminishes strength, creates more moisture

Properties of Pakima ksara

–        diminishes fat

–        cleanses the urinary bladder

Tankana Kshara

विरूक्षणोऽनिलकरःश्लेष्मघ्नःपित्तदूषणः॥
अग्रिदीप्तिकरस्तीक्ष्णष्टङ्कणःक्षारउच्यते॥३२५॥

Properties of Tankana Ksara

–        Mitigates kapha, increases vata, vitiates pitta

–        Action – causes dryness, kindles digestive fire and penetrates into the tissues

b. Dhatu – Metals

Suvarna

सुवर्णंस्वादुहृद्यंचबृंहणीयंरसायनम्।
दोषत्रयापहंशीतंचक्षुष्यंविषसूदनम्॥३२६॥

Properties of Suvarna – gold

–        Taste – sweet

–        Potency – cold

–        Mitigates – all the three doshas

–        Benefits – good for heart, stoutens the body, rejuvenator, good for eyes and vision,

–        Actions – destroys poison

Raupya and Tamra

रूप्यमम्लंसरंशितंपित्तवातनुत्॥
ताम्रंकषायंमधुरंलेखनंशितलंसरम्॥३२७॥

Properties of Rupya – silver

–        Taste – sour

–        Qualities – slightly unctuous

–        Potency – cold

–        Mitigates pitta and vata

–        Actions – laxative

Properties of Tamra – copper

–        Taste – astringent, sweet

–        Potency – cold

–        Actions – scarificant, laxative

Kamsya & Loha

सतिक्तंलेखनंकांस्यंचक्षुष्यंकफवातजित्॥
वातकृच्छीतलंलोहंतृष्णापित्तकफापहम्॥३२८॥

Properties of Kamsya – bronze

–        Taste – slightly bitter

–        Mitigates – kapha and vata

–        Benefits – scarificant, good for vision

Properties of Loha – iron

–        Potency – cold

–        Mitigates – pitta and kapha, increases vata

–        Mitigates – thirst  

Trapu, Sisa

कटुक्रिमिघ्नंलवणंत्रपुसीसंचलेखनम्॥

Properties of Trapu – tin and Sisa – lead

–        Taste – pungent, salty

–        Actions – scarificant, destroys worms

b. Mani: Gems / precious stones

Mukta etc.

मुक्ताविद्रुमवज्रेन्द्रवैदूर्यस्फटिकादयः॥३२९॥

Below mentioned are the importants gems –

–        Mukta – pearl

–        Vidruma – corol

–        Vajrendra – diamond

–        Vaidurya – cat’s eye

–        Sphatika – rock crystal

–        And such others  

Mani

चक्षुष्यामणयःशीतालेखनाविषसूदनाः॥
पवित्राधारणीयाश्चपाप्मालक्ष्मीमलापहाः॥३३०॥

Properties of Mani – gems

–        Potency – cold

–        Actions – scarificants, destroys poisons

Benefits and special qualities –

–        good for eyes and vision,

–        auspicious,

–        best to be worn as ornaments on the body,

–        dispels sins,

–        dispels inauspiciousness,

–        dispels other blemishes

इतिलवणादिवर्गः।

Thus ends Lavanadi varga – group of salt etc

धान्येतुमांसेषुफलेषुचैवशाकेषुचानुक्तमिहाप्रमेयात्॥
आस्वादतोभूतगुणैश्चमत्वातदादिशेद्द्रव्यमनल्पबुद्धिः॥

A wise person shall understand the qualities of any substance belonging to the group of corn, meat, fruits and vegetables which have not been mentioned here due to ignorance, by means of its tastes and properties of the bhutas i.e. the five primary elements constituted in them.

Varga Pradanatama dravya:Best substance of each group

Best among Dhanya Varga

षष्टकायवगोधूमालोहितायेचशालनः॥
मुद्राढकीमसूराश्चधान्येषुप्रवराःस्मृताः

Below mentioned are the best among the dhanyas i.e. cereals, pulses, millets etc.

–        Sastika,

–        Yava,

–        Godhuma,

–        Lohitasali,

–        Adhaki and

–        Masura

Best among Mamsa Varga

लावतित्तिरिसारङ्करङ्गैणकपिञ्जलाः॥
मयूरवर्मिकूर्माश्चश्रेष्ठमांसगणेष्विह॥३३३॥

Below mentioned are the best among the mamsa varga i.e. group of meats –

–        Meat of Lava,

–        Tittiri,

–        Saranga,

–        Kuranga,

–        Ena,

–        Kapinjala,

–        Mayura,

–        Varmi and

–        Kurma

Best among Phala Varga

दाडिमामलकंद्राक्षाखर्जूरंसपरूषकम्॥
राजादनंमातुलुङ्गंफलवर्गेप्रशस्यते॥३३४॥

Below mentioned are the best in the phala varga i.e. group of fruits –

–        Dadima,

–        Amalaka,

–        Draksa,

–        Kharjura,

–        Parusaka,

–        Rajadana and

–        Matulnga

Best among Shaka Varga

सतीनोवास्तुकश्चुच्चुचिललीकपोतिकाः॥
मण्डूकपर्णीजीवन्तीशाकवर्गेप्रशस्यते॥३३५॥

Below mentioned are the best in the Saka Varga i.e. group of vegetables –

–        Satina,

–        Vastuka,

–        Cuccu,

–        Cilli,

–        Mulaka,

–        Potika,

–        Mandukaparni and

–        Jivanti

Best among Ksira, Lavana, Amla, Katu, Tikta, Madhura, Kasaya Varga

गव्यंक्षीरंघृतंश्रेष्टंसैन्धवंलवणेषुच॥
धात्रीदाडिममम्लेषु, पिप्पलीनागरंकटौ॥३३६॥
तिक्तेपटोलवातकंमधुरोघृतमुच्यते॥
क्षौद्रंपूगफलंश्रेष्ठंकषायेसपरूषकम्॥३३७॥

Best among Iksu, Pana, Dhanya, Mamsa, Anna, Phala, Saka Varga

शर्करेक्षुविकारेषु, पानेमध्वासवौतथा॥
परिसंवत्सरंधान्यंमांसंवयसिमध्यमे॥३३८॥
अपर्युषितमन्नंतुसंस्कृतंमात्रयाशुभम्॥
फलंपर्यागतं,शाकमशुष्कंतरुणंनवम्॥३३९॥

अथकृतान्नवर्गः।

VI. Kritanna Varga: Group of prepared foods

अतःपरंप्रवक्ष्यामिकृतान्नगुणविस्तरम्॥

After this, the properties of krtanna i.e. prepared foods shall be described.

Laja Manda

लाजमण्डोविशुद्धानांपथ्यःपाचनदीपनः॥३४०॥
वातानुलोमनोहृध्यःपिप्पलीनागरायुतः॥

Properties of Laja Manda – the scum of gruel which is prepared with fried paddy –

–        Best for those who have undergone shodhana – vamana, virechana etc.

–        Digestive

–        Kindles digestive fire

–        Causes vatanulomana – downward movement of vata

–        Good for heart when served added with little quantity of pippali – long pepper and nagara – ginger

Peya

स्वेदाग्रिजाननीलध्वीदीपनीबस्तिशोधनी॥३४१॥
क्षुत्तुटश्रमग्लानिहरीपेयावातनुलोमनी॥

Properties of Peya – thin gruel

–        Produces sweating

–        Kindles digestive fire

–        Light – easy for digestion

–        Cleanses the urinary bladder

–        Relieves – excessive hunger, thirst, fatigue and exhaustion

–        Helps in elimination of flatus, urine, faeces etc.

Vilepi

विलेपीतर्पणीहृद्याग्राहिणीबलवर्धनी॥३४२॥
पथ्यास्वादुरसालध्वीदीपनीक्षुत्तृषापहा॥
हृद्यासंतर्पणीवृष्याबृंहणीबलवर्धनी॥३४३॥
शाकमांसफलैर्युक्ताविलेप्यम्लाचदुर्जरा॥

Properties of Vilepi – thick gruel

–        Sweet in taste

–        Nourishing

–        Good for heart

–        Causes constipation

–        Enhances strength,

–        Best food for health

–        Light – easily digestible

–        Kindles – digestive fire

–        Relieves – excessive hunger and thirst

When Vilepi is added with vegetables, meat, fruits and sour substances, it is –

–        Good for heart,

–        Nourishing

–        Aphrodisiac

–        Causes stoutening of the body

–        Increases strength

–        Difficult to digest

Differences between Manda, Peya, Vilepi and Yavagu

सिक्थैर्विरहितोमण्डःपेयासिक्थसमन्विता॥३४४॥
विलेपीबहुसिक्थास्याद्यवागूर्विरलद्रवा॥

Payasa

विष्टम्भीपायसोबल्योमेदःकफकरोगुरुः॥३४५॥

Properties of Payasa – milk pudding, prepared with boiled rice, milk, sugar or jaggery

–        Stays for long time in the stomach without getting digested

–        Bestows strength

–        Increases fat

–        Increases kapha

–        Heavy – for digestion

Krishara

कफपित्तकरीबल्याकृशराऽनिलनाशना॥

Properties of Krsara – a thick gruel prepared with sesame, rice and black-gram

–        Increases kapha

–        Increases pitta

–        Mitigates vata

–        Strengthening

Odana

धौतस्तुविमलःशुद्धोमनोज्ञःसुरभिःसमः॥३४६॥
स्विन्नःसुप्रस्त्रुतस्तूष्णोविशदस्त्वोदनोलघुः॥
अधौतोऽप्रस्त्रुतोऽस्विन्नःशीतश्चाप्योद्रनोगिरुः॥३४७॥
लघुःसुगन्धिःकफहाविज्ञेयोभृष्टतण्डुलः॥
स्नेहैर्मांसैःफलैःकन्दैर्विदलाम्लैश्चसंयुताः॥३४८॥
गुरवोबृंहणाबल्यायेचक्षीरोपसाधिताः॥

Odana means porridge. Odana which is prepared by cooking rice which has been properly washed and is free of dirt and pure has the below mentioned properties –

–        Pleasing to the mind

–        Has good odour which is pleasant

–        Well cooked and soft

–        Devoid of (drained of) fluid

–        Hot

–        Warm

–        Non-slimy

–        Easily digestible

Below mentioned Odana is hard for digestion –

–        Prepared from unwashed rice

–        Not drained of its fluid

–        Not well boiled and cooked and hence not soft

–        Which has become cold

Odana prepared with fried rice –

–        Easily digestible

–        Has pleasant smell

–        Mitigates kapha

Properties of odana mixed with fats, meat, fruits, tubers, pulses, sours and milk –

–        Is hard for digestion

–        Causes stoutening

–        Is strengthening

Supa

सुस्विन्नोनिस्तुषोभृष्टईषत्सूपोलघुर्हितः॥३४९॥

Supa – soup prepared with grams / grains whose husk has been removed and fried a little and later boiled will be light to digest and is beneficial.

स्विन्नंनिष्पीडितंशाकंहितंस्यात्स्नेहसंस्कृतम्॥
अस्विन्नंस्नेहरहितमपीडितमतोऽन्यथा॥३५०॥

Saka – vegetables are good for health when

–        They are boiled well

–        Fluid removed by squeezing them

–        Processed with fats

Saka – vegetables are not good for health when

–        They are not boiled well,

–        Not squeezed to remove fluids of them and

–        Devoid of fats

Mamsa

मांसंस्वभावतोवृष्यंस्नेहनंबलवर्धनम्॥
स्नेहगोरसधान्याम्लफलाम्लकटुकैःसह॥३५१॥
सिद्धंमांसंहितंबल्यंरोचनंबृंहणंगुरु॥
तदेवगोरसादानं, सुरभिद्रव्यसंस्कृतम्॥।३५२॥
विद्यात्पित्तकफोद्रेकीबलमांसाग्रिवर्धनम्॥

Properties of Mamsa – meat – By nature, meat is

–        Aphrodisiac

–        Unctuous

–        Strengthening

Properties of siddha mamsa means meat cooked with fats, milk, dhanyamla, juice of sour fruits and pungents –

–        Good for health

–        Strengthening

–        Enhances taste

–        Stoutening

–        Difficult for digestion

Properties of meat added with milk and processed with fragrant substances like spices etc.

–        Aggravates pitta and kapha

–        Increases strength of the body

–        Helps in healthy growth of muscles

–        Enhances digestive fire

Parishushka Mamsa

परिशुष्कंस्थिरंस्निग्धंहर्षणंप्रीणनंगुरु॥३५३॥
रोचनंबलमेधाग्रिमांसौजःशुक्रवर्धनम्॥

Properties of Parisuska mamsa

–        Stable and hard

–        Unctuous

–        Exhilarating / pleasing

–        Nourishing

–        Heavy for digestion

–        Enhances taste

–        Increases strength

–        Increases intelligence

–        Enhances / kindles digestive fire

–        Promotes healthy growth of muscles

–        Increases ojas and semen in a healthy way

Ullupta

तदेवोल्लुप्तपिष्टत्वादुल्लुप्तमितिपाचकाः॥३५४॥

Expert cooks call Prisuska Mamsa made into paste as Ullupta – minced meat.

Pakya, Shulya and Paridagdha Mamsa

गुणैर्युकंवह्नौपक्वमतोलघु॥
तदेवशूलिकाप्रोतमङ्गारपरिपाचितम्॥३५५॥
ज्ञेयंगुरुतरंकिंचित्प्रदिग्धंगुरुपाकतः॥

Pakya Mamsa is the meat roasted on the flame of burning coal. Its properties are –

–        Qualities – same as Parisuska Mmamsa

–        Light for digestion

Sulya Mamsa is the meat pierced with iron rod and cooked or roasted on burning coal or flame. It is very heavy for digestion i.e. it is not digested easily.

Paridagdha Mamsa is the roasted meat kept soaked in fats, milk etc. It is also slightly more difficult for digestion.

उल्लुप्तंभर्जितंपिष्टंप्रतप्तंकन्दुपाचितम्॥३५६॥
परिशुष्कंप्रदिग्धंचशूल्यंयच्चान्यदीदृशम्॥
मांसंयत्तैलसिद्धंतद्धीर्योष्णंपित्तकृद्रुरु॥३    
लध्वग्रिदिपनंहृद्यंरुच्यंदृष्टिप्रसादनम्॥
अनुष्णविर्यंपित्तघ्नंमोनोज्ञंघृतसाधितम्॥३५८॥

Below mentioned types of meat prepared with oil are hot in potency, aggravate pitta and are hard for digestion –

–        Ullapta

–        Bharjita

–        Meat paste,

–        Kandupacita,

–        Parisuska,

–        Pradigdha,

–        Sulya and such others

Properties of meat processed with ghee

–        Light

–        Kindles digestive fire

–        Good for heart

–        Bestows good taste

–        Good for vision and eyes

–        Is not hot in potency

–        Mitigates pitta

–        Pleasing to mind

Mamsarasa

प्रीणनःप्राणजननःश्वासकासक्षयापहः॥
वातपित्तश्रमहरोहृद्योमांसरसःस्मृतः॥३५९॥
स्मृत्योजःस्वरहीनानांज्वरक्षीणक्षतोरसाम्॥
भग्रविश्लिष्टसन्धीनांकृशानामल्परेतसाम्॥३६०॥
आप्यायनःसंहननःशुक्रदोबलवर्धनः॥
सदाडिमयुतोवृष्यःसंस्कृतोदोषनाशनः॥३६१॥

Properties of Mamsa Rasa – meat soup

Benefits

–        Nourishes and bestows contentment

–        Restores life

–        Good for the heart

–        Builds physique – in those emaciated

–        Unifies bones – in those having fractures and dislocations of bones and joints

–        Increases semen and strength – in those having less of semen

–        Mitigates vata and pitta

–        Mitigates fatigue

Satisfying for those who have

–        Loss of memory

–        Loss of vitality and voice

–        Become weak by fevers

–        Loss of tissues

–        Chest injuries

–        Fractures and dislocations of bones and joints

–        Emaciation

–        Less semen and sexual power

Relieves –

–        Cough

–        Dyspnoea

–        Consumption

Meat soup added with dadima – pomegranate is aphrodisiac.

The same meat soup mitigates the doshas when it is processed with pungents etc.

Saurava

प्रीणनःसर्वभूतानांविशेषान्मुखशोषिणाम्॥
क्षुत्तॄष्णापहरःश्रेष्ठःसौरावःस्वादुशीतलः॥३६२॥

Saurava is the scum of meat soup or broth.

Properties –

–        Taste – sweet

–        Potency – cold

Benefits –

–        Nourishing for all the living beings, nourishes all tissues

–        Extremely beneficial and nourishing for those having dryness of the mouth

–        Relieves excessive hunger and thirst

–        Best for health

यन्मांसमुद्धृततसंनतत्पुष्टिबलावहम्॥
विष्टम्भिदुर्जरंरूक्षविरसंमारुतावहम्॥३६३॥

Below mentioned are the properties of meat from which the juice is removed by boiling and draining all the water –

–        Non-nourishing

–        Non-strengthening

–        It remains for a long time in the stomach without getting digested

–        Difficult for digestion

–        Causes dryness

–        Bad to taste

–        Aggravates vata

Khanishka

दीप्ताग्रीनांसदापथ्यःखानिष्कस्तुपरंगुरुः॥

Khaniska is a kind of menu of meat. It is always suited for persons having powerful digestive capacity. It is very heavy and difficult to digest.

Veshavara

मांसंनिरस्थिसुस्विन्नंपुनर्दॄषदिपेषितम्॥३६४॥
पिप्पलीशुण्ठिमरिचगुडसर्पिःसमन्वितम्॥
ऎकध्यंपाचयेत्सम्यग्वेसवारइतिस्मृतः॥३६५॥
वेसवारोगुरुःस्निग्धोबल्योवातरुजापहः॥

Vesavara is meat devoid of bone which has been cooked by steam and made into paste. It is added with Pippali – long pepper, Sunthi – ginger, Marica – pepper, Guda – jaggery and Sarpi – ghee. They are all mixed well and cooked together.

Properties of Vesavara –

–        Hard to digest

–        Unctuous

–        Strengthening

–        Cures vata diseases

Yusha

कफघ्नोहृद्यःशुद्धानांव्रणिनामपि॥३६६॥
ज्ञेयःपथ्यतमश्चैवमुद्रयूषःकृताकृतः॥

Yusa is vegetable soup.

Properties of Mudga Yusa – soup of green gram –

–        Mitigates kapha

–        Good for heart

–        Wholesome for people who have been administered with shodhana – purificatory therapies

–        Wholesome for wounded people

Raga, Shadava

सतुदाहिममृद्वीकायुक्तःस्याद्रागषाडवः॥३६७॥
रुचिष्योलघुपाकश्चदोषाणांचाविरोधकृत्॥

If Yusa is added with Dadima – pomegranate and Mrdvika – raisins it becomes Raga and Sadava respectively.

Properties –

–        Enhances taste

–        Taste after digestion – pungent

–        Does not oppose the doshas

Yusha prepared with Masura etc.

मसुरमुद्रगोधूमकुलत्थलवणैःकृतः॥३६८॥
कफपित्ताविरोधीस्याद्वातव्याधौचशस्यते॥

Properties of Yusa – soup prepared with Masura, Godhuma, Kulatthha and added with salt –

–        Not antagonistic to kapha and pitta i.e. they do not cause aggravation of kapha and pitta

–        Ideal in vataja diseases

Yusha of Patola, Nimba etc.

मृद्वीकादाडिमैर्युक्तःसचाप्युक्तोऽनिलार्दिते॥३६९॥
रोचनोदीपनोहृद्योलघुपाक्युपदिश्यते॥
पटोलनिम्बयूषौतुकफमेदोविशोषिणौ॥३७०॥
पित्तघ्नौदीपनौहृद्यौकृमिकुष्ठज्वरापहौ॥

In the same yusa if juice or paste of mrdvika (raisins) and juice of dadima (pomegranate) are added, it becomes extremely beneficial to mitigate the diseases of vata origin. It enhances taste, kindles digestion power, good for heart and is light post digestion.

Properties of Yusa – soup of Patola and Nimba –

–        Dries up kapha and meda – fat

–        Mitigates pitta

–        Kindles digestive fire

–        Good for heart

–        Cures – worm diseases, skin diseases and fever

Mulaka Yusha

श्वासकासप्रतिश्यायप्रसेकारोचकज्वरान॥३७१॥
हन्तिमूलकयूषस्तुकफमेदोगलग्रहान्॥

Properties of Mulaka Yusa – radish soup

–        Mitigates kapha

–        Mitigates medas – fat

–        Cures – dyspnoea, cough, cold, excessive salivation, anorexia / tastelessness, fevers and throat pain

Kulattha Yusha

कुलत्थयूषोऽनिलहाश्वासपीनसनाशनः॥३७२॥
तूनीप्रतूनीकासाश्मगुल्ममेदःकफापहः॥

Properties of Kulattha Yusa – soup of horse gram

Mitigates vata

Cures –

–        dyspnoea,

–        rhinitis,

–        pain in urinary bladder,

–        cough,

–        urinary stones,

–        abdominal tumor,

–        obesity,

–        kaphaja diseases

Dadima Amalaka Yusha

दाडिमामलकैर्यूषोहृद्यःसंशमनोलघुः॥३७३॥
प्रानाग्रिजननोमूर्च्छामेदोघ्नोवातपित्तजित्॥

Properties of Dadima and Amalaka Yusa –

Mitigates vata and pitta

Benefits –

–        good for heart

–        palliative

–        light

–        restores life

–        restores digestive fire

Cures –

–        fainting

–        obesity

Mudga Amalaka Yusha

मुद्रामलकयूषस्तुग्राहीपित्तकफेहितः॥३७४॥

Properties of Yusa of Mudga and Amalaka

–        constipating

–        beneficial in subsiding the pitta and kapha aggravation

Kola Kulattha Yusha

यवकोलकुलत्थानांयूषःकण्ट्चोऽनिलापहः॥
सर्वधान्यकृतस्तद्वद्बृंहणंःप्राणवर्धनः॥३७५॥

Properties of Yusa of Kola and Kulattha

–        good for throat

–        mitigates vata

The properties of yusa prepared with all corns stoutens the body and sustains life.

Khada and Kambalika

खडकाम्बलिकौहृद्यौतथावातकफेहितौ॥

Properties of Khada and Kambilaka

–        good for heart

–        beneficial to suppress the aggravation of vata and kapha

Dadimamla, Dadhyamla, Takramla

बल्यःकफानिलौहन्तिदाडिमम्लोऽग्रिदीपनः॥३७६॥
दध्यम्लःकफकृद्वल्यःस्निग्धोवातहरोगुरुः॥
तक्राम्लःपित्तकृत्प्रोक्तोविषरक्तप्रदूषणः॥३७७॥

Dadimamla is the sauce prepared with sour dadima – pomegranate. It –

–        is strengthening

–        aggravates kapha, mitigates vata

–        is unctuous and heavy

Takramla is the sauce prepared with sour buttermilk. It –

–        aggravates pitta

–        aggravates poison

–        aggravates blood

Khada, Khada Yavagu etc.

खडाःखडयवाग्वश्चषाडवाःपानकानिच॥
एवमादीनिचान्यानिक्रियन्तेवैद्यवाक्यतः॥३७८॥

Below mentioned are prepared as directed from the physician –

–        Khada,

–        Khadyavara,

–        Sadava,

–        Panaka and

–        such others

We should note the following –

–        Khada = processed buttermilk

–        Khada Yavagu = processed buttermilk and thick gruel mixed together

–        Sadava = is powdery condiment. It is prepared by mixing substances that are mainly sour and sweet in taste, slightly astringent and salt, supplemented by Kola, Kapittha etc. and then powdered.

Akrita Yusha and Krita Yusha

अस्नेहलवणंसर्वमकृतंकटुकैर्विना॥
विज्ञेयंलवणस्नेहकटुकैःसंयुतंकृतम्॥३७९॥

Akrta Yusa is unprocessed soup. Fats, salts and pungents are not added to it.

Krta Yusa is processed soup. It is added with fats, salt and pungents.

Samskrita Rasa, Asamskrita Rasa

अथगोरसधान्याम्लफलाम्लैरम्लितंचयत्॥
यथोत्तरंलघुहितंसंस्कृतासंस्कृतंरसम्॥३८०॥

Samskrta Rasa i.e. processed meat soup is that which is (meat soup) made sour by adding milk, Dhanyamla or Phalamla.

Asamskrta Rasa i.e. unprocessed meat soup is that wherein milk, dhanyamla or phalamla are not added to the meat soup to make it sour.

Asamskrta Rasa is easy for digestion and good for health in comparison to Samskrta Rasa.

Kambalika

दधिमस्त्वम्लसिद्धस्तुयूषःकाम्बलिकःस्मृतः॥

Kambalika is soup of pulses (yusa) which is prepared from whey of curds added with sour substances.

Products of Tila etc.

तिलपिण्याकविकृतिःशुष्कशाकंविरूढकम्॥३८१॥
सिण्डाकीचगुरूणिस्युःकफापित्तकराणिच॥

Below mentioned are heavy i.e. difficult for digestion and also aggravate kapha and pitta

–        Products of Tila – sesame

–        Pinyaka – paste of sesame

–        Dried vegetables

–        Germinated grains

–        Sindaki

Vataka

तद्वच्चवटकान्यहुर्विदाहीनिगुरूणिच॥३८२॥

Vataka (vada) is also similar in properties. It causes burning in the heart region of the heart and is heavy for digestion.

Raga, Sadava

लघवोबृंहणावृष्याहृद्यारोचनदीपनाः॥
तृष्णामूर्च्छाभ्रमच्छर्दिश्रमघ्नारागषाडवाः॥३८३॥

According to Acharya Dalhana – raga is thick sauce, a mixture of sugar, Bida Lavana, Saindhava Lavana, Vrkshamla, Juice of Parusaka, Jambu Phala and Rajika, used as syrup.

Properties of Raga and Sadava

–        Light for digestion

–        Bulk promoting / causes stoutening

–        Aphrodisiac

–        Good for heart

–        Enhances taste

–        Kindles digestive fire

They relieve –

–        Thirst

–        Fainting

–        Giddiness

–        Vomiting

–        Fatigue

Rasala, Saguda Dadhi

रसालाबृंहणीबल्यास्निग्धावृष्याचरोचनी॥
स्नेहनंगुडसंयुक्तंहृद्यंदध्यनिलापहम्॥३८४॥

Rasala is a salad prepared from fruits. Its properties are –

–        Stoutening

–        Strengthening

–        Unctuous

–        Aphrodisiac

–        Enhances taste

Suguda Dadhi is curds added with jaggery. It is

–        Unctuous

–        Good for heart

–        Mitigates Vata  

सक्तवःसर्पिषाऽभ्यक्ताःशीतवारिपरिप्लुताः॥
नातिद्रवानातिसान्द्रामन्थइत्युपदिश्यते॥३९५॥
मन्थःसद्योबलकरःपिपासाश्रमनाशनः॥
साम्लस्नेहगुडोमूत्रकृच्छ्रोदावर्तनाशनः॥३८६॥
शर्करेक्षुरसद्राक्षायुक्तःपित्तविकारनुत्॥
द्राक्षामधूदकयुतःकफरोगनिबर्हणः॥३८७॥
वर्गत्रयेणोपहितोमलदोषानुलोमनः॥

Mantha is a mixture prepared with corn flour or corn, with ghee and cold water. It is neither very thin nor very thick.

Benefits –

–        Immediately strengthens the person

–        Relieves thirst and fatigue

Mantha cures dysuria and upward movement of vata in the abdomen when added with sours, fats and jaggery.

Mantha cures pittaja diseases when administered mixed with sugar, sugarcane juice and juice of draksa – raisins.

Mantha added with draksha – raisins and madhuka – licorice cures kaphaja diseases.

When mantha is administered after adding the group of three drugs mentioned above, it helps in downward movement of faeces and doshas, in their normal course.

Panaka

गौडमम्लमनम्लंवापानकंगुरुमूत्रलम्॥३८८॥
तदेवखण्डमृद्वीकाशर्कशसहितंपुनः॥
साम्लंसतीक्ष्णंसहिमंपानकंस्यान्निरत्ययम्॥३८९॥
मार्द्वीकंतुश्रमहरंमूर्च्छादाहतृषापहम॥
परूषकाणांकोलानांहृद्यंविष्टम्भिपानकम्॥३९०॥
द्रव्यसंयोगसंस्कारंज्ञात्वामात्रांचसर्वतः॥
पानकानांयथायोगंगुरुलाघवमादिशेत्॥३९९॥

Panaka is a syrup prepared with jaggery either made sour or not made sour in taste. It is heavy for digestion and is also a diuretic.

Panaka prepared with sugarcandy, raisins, sugar, sour substances, black pepper and camphor is said to be the best in properties.

Panaka prepared from Mrdvika – raisins relieve fatigue, fainting, burning sensation and thirst.

Panaka prepared with Parusaka or Kola is good for the heart. It stays in the stomach for a long time without getting digested.

The quantity of panaka to be consumed, its difficulty or easiness in getting digested after its consumption, should be determined after having considered the substances used, nature of their combination and method of processing while preparing it.

इतिकृतान्नवर्गः

Thus ends Krtannavarga – a group of prepared foods.

अथभक्ष्यवर्गः।

VII. Bhaksya varga – group of etables (snacks)

वक्ष्याम्यतःपरंभक्ष्यान्रसचीर्यविपाकतः॥

After this, the Bhaksyas i.e. eatables or snacks will be described with respect to their taste, potency and taste after digestion.

Bhakshya

भक्ष्याःक्षीरकृताबल्यावृष्याहृद्या; सुगन्धिनः॥३९२॥

Below mentioned are the properties of Bhaksya made from milk –

–        Strengthening

–        Aphrodisiac

–        Good for heart

–        Pleasant smell

–        Do not cause burning sensation in the heart

–        Nourishing

–        Kindles digestive fire

–        Mitigates pitta

Ghritapura

तेषांप्रणकाराहृद्याघृतपूराःकफावहाः॥३९३॥
वातपित्तहरावृष्यागुरवोरक्तमांसलाः॥

Among these,

Properties of Ghrtapura –

–        Bestows strength and sustains life

–        Good for heart

–        Mitigates vata and pitta

–        Increases kapha

–        Aphrodisiac

–        Heavy for digestion

–        Helps in growth of blood and muscles

Gaudika Bhakshya

बृंहणागौडिकाभक्ष्यागुरवोऽनिलनाशनाः॥३९४॥
अदाहिनःपित्तहराःशुक्रलाःकफवर्धनाः॥

Gaudika Bhaksya are eatables prepared with guda – jaggery. Below mentioned are its properties –

–        Stoutens the body

–        Heavy for digestion

–        Mitigate vata and pitta, increases kapha

–        Do not cause burning in the heart

–        Aphrodisiac

It is of many kinds.

मधुशीर्षकसंयावाःपूपायेतेविशेषतः॥३९५॥
गुरवोबृंहणाश्चैवमोदकास्तुसुदुर्जराः॥

Below mentioned are heavy for digestion and also stoutening –

–        Madhusirsaka,

–        Samyava,

–        Pupa and

–        Modaka

Among these, Modaka is very hard for digestion.

Note –

–        Madhusirsaka or Madhumastaka – is a preparation in which the dough made into a thin disc, lump of sugar, ghee etc. are all kept inside, enveloped all around and cooked in steam.

–        Samyava – is a preparation in which dough added with milk, sugar etc. are kneaded well and made into thin discs. They are cooked in ghee. After this, powder of sugarcandy, cardamom, black pepper and ginger are sprinkled over it.

–        Pupa or Apupa is a sweet pancake.

–        Modaka is a ball of sweets.

Sattaka

रोचनोदिपनःस्वर्यपित्तघ्नःपवनापहः॥३९६॥
गुरुर्मृष्टतरश्चैवसट्टकःप्राणवर्धनः।

Properties of Sattaka

–        Kindles digestive fire

–        Enhances taste

–        Good for voice

–        Mitigates pitta

–        Mitigates vata

–        Heavy for digestion

–        Very sweet

–        Bestows strength and sustains life

(According to Master Dalhana, Sattaka is prepared in this way –

Powder of lavanga, vyosha and khanda are added to curds, churned well and filtered. Seeds of dadima seeds and powder of karpura are sprinkled over this liquid and administered.)

Vishyanda

हृद्यःसुगन्धिर्मधुरःस्निग्धःकफकरोगुरुः॥३९७॥
वातापहस्तृप्तिकरोबल्योविष्यन्दउच्यते॥

Properties of Visyanda

–        Good for heart

–        Has pleasant odour

–        Sweet in taste

–        Unctuous

–        Increases kapha

–        Heavy for digestion

–        Mitigates vata

–        Bestows contentment

–        Strengthening

According to Acharya Dalhana, Visyanda is prepared in this way – Raw flour of wheat is added with ghee, milk and jaggery. All these are stirred well to form a liquid which is neither too thin nor too thick (solid). This is Visyanda.

बृंहणावातपित्तघ्नाभक्षाबल्यास्तुसामिताः॥३९८॥
हृद्याःपथ्यतमास्तेषांलघवःफेनकादयः॥

Below mentioned are properties of eatables prepared from wheat flour dough –

–        Stoutening

–        Mitigates vata and pitta

–        Strengthening

–        Good for heart

–        Best for health

Phenaka etc. among these, are easily digestible.

Phenaka, according to Acharya Dalhana, is prepared in this way.

Very white wheat flour is added with a small quantity of sugar. They are made into slender thin sticks and dried in shade. They are deep fried in ghee until they become hard cooked. These, later are put into boiled milk and consumed along with the same milk.

मुद्रादिवेसवाराणांपूर्णाविष्टम्भिनोमताः॥३९९॥
वेसवारैःसपिशितैःसंपूर्णागुरुबृहंणाः॥

Discs of wheat dough are filled with paste of mudga etc. they are cooked and then consumed. This recipe would remain in the stomach for long timewithout getting digested.

On the other hand, discs of wheat dough, filled with meat, as said above can also be cooked well and consumed. This is heavy for digestion and also causes stoutening of the body.

Palala

पाललाःश्लेष्मजननाः; शश्कुल्य; कफपित्तलाः॥४००॥

Action of Palala and Saskuli on doshas –

–        Palala produces more kapha in the body

–        Saskuli causes increase of both kapha and pitta

Palala – Eatables prepared from the paste of tila i.e. sesame or cakes of tila from which the oil has been removed are known as palala.

Saskuli – Flour of rice is made into dough. This is pressed through a small hole. The thread-like dough pressed through the hole is arranged in circular discs. These discs are deep fried in oil and consumed. This is known as Saskuli.

Paistika

वीर्योष्णा;पैष्टिकाभक्ष्याःकफपित्तप्रकोपणाः॥
विदाहिनोनातिबलागुरवश्चविशेषतः॥४०१॥

Paistika are eatables prepared from pista i.e. paste of corn flour.

Properties –

–        Potency – hot

–        Aggravate – kapha and pitta

–        Produce burning in the heart

–        Is not strengthening

–        Heavy for digestion especially

Vaidala

वैदलालघवोभक्ष्याःकषायाःसृष्टमारुताः॥
विष्टम्भिनःपित्तसमाःश्लेष्मघ्नाभिन्नवर्चसः॥४०२॥
बल्यावृष्यास्तुगुरवोविज्ञेयोमाषसाधिताः॥

Vaidala are eatables prepared from paste of pulses.

Properties –

–        Taste – astringent

–        Qualities – Light for digestion

–        Mitigates – kapha and do not interfere with pitta

–        Action – stays for long time in the stomach without getting digested, purgative, creates more flatus

Vaidala prepared from black gram is strengthening, aphrodisiac and heavy for digestion.

Kurchika

कुर्चिकाविकृताभक्ष्यागुरवोनातिपित्तलाः॥४०३॥

Properties of eatables made from cheese are known as Kurcika. They

–        Are heavy for digestion

–        Do not aggravate pitta greatly  

Virudha krita bhakshya

विरूढककृताभक्ष्यागुरवोऽनिलपित्तलाः॥
विदाहोत्क्लेशजननारूक्षादृष्टिप्रदूषणाः॥४०४॥

Virudhaka Krta Bhaksya are eatables prepared from sprouted grains / pulses –

Properties –

–        Heavy for digestion

–        Increases – vata and pitta

–        Creates – burning sensation and nausea during the digestion of food

–        Causes – dryness in the body

–        Causes – defects of vision

Ghrita Pachita Bhakshya and Taila Krita Bhakshya

हृद्याःसुगन्धिनोभक्ष्यालघवोघृतपाचिताः॥
वातपित्तहराबल्यावर्णदृष्टिप्रसादनाः॥४०५॥
विदाहिनस्तैलकृतागुरवःकटुपाकिनः॥
उष्णामारुतदृष्टिघ्नाःपित्तलास्त्वक्प्रदूषणाः॥४०६॥

Ghrta Pacita Bhaksya are eatables cooked in ghee. Below mentioned are its properties –

–        Good for heart

–        Have pleasant odour

–        Light for digestion

–        Mitigates – vata and pitta

–        Strengthening

–        Enhances body color / complexion

–        Enhances vision / visual perception

Taila Krta Bhaksya are eatables cooked in oil. Below mentioned are its properties –

–        Causes burning sensation

–        Heavy for digestion

–        Hot in potency

–        Mitigates vata and aggravates pitta

–        Diminishes vision

–        Vitiates the skin

Phaladi krita bhakshya

फलमांसेक्षुविकृतितिलमाषोपसंस्कृताः॥
भक्ष्याबल्याश्चगुरवोबृंहणाहृदयप्रियाः।

Properties of eatables prepared from fruits, meat, sugarcane products, sesame and black gram –

–        Strengthening

–        Heavy for digestion

–        Bulk promoting / stoutening

–        Pleasing to the heart and mind

Kapalangara Pakva Bhakshya

कपालाङ्गारपक्वास्तुलघवोवातकोपनाः।
सुपक्वास्तनवश्चैवभूयिष्टंलघवोमताः॥४०८॥
सकिलाटादयोभक्ष्यागुरवःकफवर्धनाः॥

The eatables which are cooked on a mud pan and burning coal are light for digestion. They also aggravate vata. When these eatables are well cooked and especially when they are thin, they are light for digestion. On the other hand, the eatables containing cheese are heavy for digestion. They also aggravate kapha.

Kulmasha

कुल्माषावातलारूक्षागुरवोभिन्नवर्चसः॥४०९॥

Kulmasa is flour of barley which is soaked in hot water, slightly cooked and made into thick sticks according to Acharya Dalhana. Others differ in opinion and say that Kulamasa is pulses which are well boiled.

Properties –

–        Increase vata

–        Dry and hence causes dryness

–        Heavy for digestion

–        Purgative / causes loose motions

Vatya, Dhana and Ulumba

उदावर्तहरोवाट्चःकासपिनसमेहनुत्॥
धानोलुम्बास्तुलघवःकफमेदोविशोषणाः॥४१०॥

Vatya is a cake prepared from barley or wheat flour and fried in oil. It cures –

–        Upward movement of vata

–        Cough

–        Rhinitis

–        Diabetes

Dhana is puffed corn (popcorn) and Ulumba is unripe corn which has been roasted over burning coal. Both are light for digestion. They cause diminution of kapha and fat.

Saktu

सक्तवोबृंहणावृष्यास्तृष्णापित्तकफापहाः॥
पीताःसद्योबलकराभेदिनःपवनापहाः॥४११॥
गुर्वीपिण्डीखराऽत्यर्थंलध्वीसैवविपर्ययात्॥
सक्तूनामाशुजिर्येतमृदुत्वादवलेहिका॥४१२॥

Saktu is flour of cereals like barley, wheat, rice etc. cooked in water.

Below mentioned are its properties –

–        Stoutening

–        Aphrodisiac

–        Mitigates pitta and kapha

–        Cures thirst

Liquid form – Saktu when consumed in liquid form is –

–        Instant strengthening

–        Causes loosening of stools

–        Mitigates vata

Hard balls of Saktu – When Saktu is consumed in the form of hard balls, it is –

–        Heavy for digestion, else it is light for digestion (when balls are soft)

Avalehika is a form of confection added with sugar, ghee salt etc. due to its softness it gets quickly digested.

Laja

लाजाश्छर्द्यतिसारघ्नादीपनाःकफनाशनाः॥
बल्याःकषायमधुरालघवस्तॄण्मलापहाः॥४१३॥
तृटछर्दिदाहघर्मार्तिनुदस्तत्सक्रवोमताः॥
रक्तपित्तहराश्चैवदाहज्वरविनाशनाः॥४१४॥

Properties of Laja – fried paddy –

–        Taste – astringent – sweet

–        Qualities – light for digestion

–        Mitigates – kapha

–        Actions and benefits – kindles digestive fire, strengthening, relieves thirst, expels wastes from the body

–        Cures – vomiting, diarrhea

Properties of Laja Sattu – flour of fried paddy –

It cures –

–        Excessive thirst

–        Vomiting

–        Burning sensation

–        Heat exhaustion

–        Bleeding disorders

–        Burning sensation

–        Fever

Prithuka

पृथुकागुरवःस्निग्धाबृंहणाःकफबर्धनाः॥
बल्याःसक्षीरभावात्तुवातघ्नाभिन्नवर्चसः॥४१५॥

Properties of Prthuka – paddy which is parboiled and flattened) –

–        Qualities – heavy – for digestion, unctuous,

–        Mitigates vata, increases kapha

–        Benefits and actions – stoutening, strengthening

–        Action – mitigates vata and produces purgation when administered mixed with milk

Ama tandula, Nava Tandula

संधानकृतपिष्टमामंताण्डुलंकृमिमेहनुत्॥
सुदुर्जरःस्वादुरसोबृंहणस्तण्डुलोनवः॥४१६॥
सन्धानकृन्मेहहरःपुराणस्त्स्ण्डुलःस्मृतः॥

Properties of raw rice –

–        Unites fractures

–        Eliminates worms

–        Cures diabetes

Properties of new rice –

–        Sweet in taste

–        Difficult for digestion

–        Stoutening

–        Unites fractures

–        Cures diabetes

द्रव्यसंयोगसंस्कारविकारान्समवेक्ष्यच॥४१७॥
यथाकारणमासद्यभोक्त्रूणांचन्न्दतोऽपिवा॥
अनेकद्रव्ययोनित्वाच्छास्त्रतस्तान्विनिर्दिशेत्॥४१८॥

Below mentioned factors should be considered for determining the properties of different eatables –

–        Materials from which it is prepared

–        Things added while preparing

–        Modes of processing

–        Purpose for which it is prepared

–        Whether it is liked by the consumer

–        Description of these things in the texts / treatises

All these things should be considered because these eatables are prepared from many substances.

इतिभक्ष्यवर्गः।

Thus ends Bhaksyas varga – group of eatables.

अथःसर्वानुपानान्युपदेक्ष्याम:-

VIII.Anupana varga: Group of after drinks / postprandial drinks

अम्लेनकेचिद्विहतामनुष्यामाधुर्ययोगेप्रणयीभवन्ति॥
तथाऽम्लयोगेमधुरेणतृप्तास्तेषांयथेष्टंप्रवदन्तिपथ्यम्॥४१९॥

After this, the Anupana i.e. after drinks for all kinds of foods will be described. It is a liquid consumed immediately after meals or after consuming other solid foods. Anupanas form the vehicles i.e. material with which medicines are mixed in the context of administration of medicines.

Drinks of sweet taste – are comfortable for those habituated to sour foods.

Similarly, drinks of sour taste – is comfortable for those who are habituated to sweet foods.

शितोष्णतोयासवमद्ययूषफलाम्लधान्याम्लपयोरसानाम्॥
यस्यानुपानंतुहितंभवेद्यत्तस्मैप्रदेयंत्विहंमात्रयातत्॥४२०॥
व्यधिंचकालंचविभाव्यधीरैर्द्रव्याणिभोज्यानिचतानितानि॥
सर्वानुपानेषुवरंवदन्तिमैध्यंयदम्भःशुचिभाजनस्थम्॥४२१॥
लोकस्यजन्मप्रभृतिप्रशस्तंतोयात्मकाःसर्वरसाश्चदृष्टाः॥
सङ्क्षेपएषोऽभिहितोनुपानेष्वतःपरंविस्तरतोऽभिधास्ये॥४२२॥

The below mentioned anupanas, whichever is comfortable for the person, shall be given in appropriate quantity –

–        Cold water

–        Warm water

–        Asava – fermented infusion

–        Wine

–        Soup of pulses

–        Sour fruit juices

–        Fermented gruel of corns,

–        Milk

–        Meat soup / meat juice

When it comes to the selection of after-drink, the diseases in which it needs to be administered, the time or seasonal factor and the substance with which the food is prepared and timem of meals shall be carefully considered.

The pure rain water collected in a clean vessel is said to be the best among all kinds of anupana. Right from the birth itself, water of all the tastes is found to be habituated to all the living beings.

This, in brief, is the principle of using the anupana i.e. after-drinks. The same will be elaborated later.

Vividhaanupana: Different after-drinks

उष्णोदकानुपानंतुस्नेहानामथशस्यते॥
ऋतेभल्लातकस्नेहात्स्नेहात्तौवरकात्तथा॥४२३॥
अनुपानंवदन्त्येकेतैलेयूषाम्लकाञ्जिकम्॥

Usnodaka means hot or warm water. This is an ideal after drink for those who are undergoing snehana i.e. oleation therapy. It should be served to be taken in sips after the patient / person has taken medicated fats. It should not be given as an after drink for Bhallataka and Tuvaraka Taila.

According to the opinion of the others, after drinking fats, Yusa i.e. soup of pulses and Amla kanjika i.e. sour gruel should be used as anupana – after drinks.

शीतोदकंमाक्षिकस्यपिष्टान्नस्यचसर्वशः॥४२४॥
दधिपायसमद्यार्तिविषजुष्टेतथैवच॥
केचितपिष्टमयस्याहुरनुपानंसुखोदकम्॥४२५॥
पयोमांसरसोवाऽपिशालिमुद्रादिभोजिनाम्॥
युद्धाध्वातपसंतापविषमद्यरुजासुच॥४२६॥
माषादेरनुपानांतुधान्याम्लंदधिमस्तुवा॥
मद्यंमद्योचितानांतुसर्वमांसेषुपूजितम्॥४२७॥
अमद्यपानामुदकंफलाम्लंवाप्रशस्यते॥
क्षीरंघर्माध्वभाष्यस्त्रीक्लान्तानाममृतोपमम्॥४२८॥
सुराकृशानांस्थूलानामनुपानंमधुदकम्॥
निरामयानांचित्रंतुभुक्तमध्येप्रकीर्तितम्॥४२९॥
स्निग्धोष्णंमारुतेपथ्यं, कफेरूक्षोष्णमिष्यते॥
अनुपानंहितंचापिपित्तेमधुरशीतलम्॥४३०॥
हितंशोणितपित्तिभ्यःक्षीरमिक्षुरसस्तथा॥
अर्कशेलुशिरीषाणामासवास्तुविषार्तिषु॥।४३१॥

Anupana for various vargas (suitable to each group)

अतःपरंतुवर्गाणामनुपानंपृथक्पृथक॥
प्रवक्ष्याम्यनुपूर्वेणसर्वेषामेवमेश्रृणु॥४३२॥

After this, the anupanas i.e. after-drinks which are suitable for each group separately shall be descrined in sequential order. Listen to me attentively.

तत्रपूर्वशस्यजातानांबदराम्लं,वैदलानांधान्याम्लं, जङ्घलानांधन्वजानांचपिप्पल्यासवः , वोष्किराणांकोलबदरासवःप्रतुदानांक्षीरवृक्षासवः, गुहाशयाणांखर्जूरनालिकेरासवः, प्रसहानामश्वगन्धासवः,  पर्णमृगाणांकृष्णगन्धासवः, बिलेशयानांफलासवः, एकशफनांत्रिफलासवः, अनेकशफानांखदिरासवः, कूलचराणांश्रृङ्गाटककशेरुकासवः , कोशवासिनांपादिनांचसएव, प्लवानामिक्षुरसासवः, नादेयानांमत्स्यानांमृणालासवः, सामुद्राणांमातुलुङ्गासवः, अम्लानांफलानांपद्मोत्पलकन्दासवःकषायाणांदाडिमवेत्रासवः, मधुराणांत्रिकटुकयुक्तःखण्डासवःतालफादीनांधान्याम्लं, कटुकानांदूर्वानलवेत्रासवः; पिप्पल्यादीनांश्वदंष्ट्रावसुकासवः, कूष्माण्डादीनांदार्वीकरीरासवः, चुच्चुप्रभृतीनांलोध्रासवः, जीवन्त्यादीनांत्रिफलासवः, कुसुम्भशाकस्यसएव, मण्डूकपर्ण्यादीनांमहापञ्चमूलासवः, तालमस्तकादीनामम्लफलासवः, सैन्धवादीनांसुरासवआरनालंच,तोयंचसर्वत्रेति॥४३३॥

सर्वेषामनुपानानांमाहेन्द्रंतोयमुत्तमम्॥
सात्म्यंवायस्ययत्तोयंतत्तस्मैहितमुच्यते॥४३४॥
ऊष्णंवातेकफेतोयंपित्तेरक्तेचशीतलम्॥

Among all the after-drinks, rain water is said to be the best.

Any kind of water which is habituated to any person is said to be beneficial after-drinking for that person.

In conditions wherein there is aggravation of vata and kapha – hot water is an ideal after-drink.

Cold water is the best after-drink in cases of aggravation of pitta and rakta – blood.

Anupana Guna: Effects of after drink

दोषवद्रुरोवाभुक्ततिमात्रमात्रमथपिवा॥४३५॥
यथोक्क्तेनानुपानेनसुखमन्नंप्रजीर्याति॥
रोचनंबृंहणवृष्यंदोषसंघातभेदनम्॥४३६॥
तर्पणंमार्दवकरंश्रमक्लमहरंसुखम्॥
दीपनंदोशशमनंपिपासाच्छेदनंपरम्॥४३७॥
बल्यंवर्णकरंसम्यगनुपानंसदोच्यते॥

The after-drinks which have been described so-far would digest the below mentioned kinds of foods –

–        Foods causing dosha aggravation

–        Those which are hard for digestion

–        Foods taken in excessive quantity

Benefits of appropriately used anupana –

–        Helps enhance taste

–        Stoutening

–        Aphrodisiac

–        Breaks the lumps of doshas

–        Nourishing

–        Softens the tissues

–        Relieves fatigue and exhaustion

–        Bestows happiness and pleasantness

–        Kindles digestive fire

–        Mitigates doshas

–        Relieves thirst

–        Strengthening

–        Bestows good color and complexion

Effects of after-drinks consumed before, during and after meals

तदादौकर्शयेत्पीतंस्थापयेन्मध्यसेवितम्॥४३८॥
पश्चात्पीतंबृंहयतितस्माद्वीक्ष्यप्रयोजयेत्॥

Anupana consumed before meals – emaciates the body.

Anupana consumed in the middle of the food – maintains the body.

Anupana consumed after meals – stoutens the body.

Therefore, anupana should be administered / consumed after having considered the desirability of leanness or stoutness.

Reasons for consuming after-drinks, contraindications

स्थिरतांगतमक्लिन्नमन्नमद्रवपायिनाम्॥४३९॥
भवत्याबाधजननमनुपानमतःपिबेत्॥
नपिबेच्छवासकासर्तोरोगेचाप्यूर्ध्वजत्रुगे॥४४०॥
क्षतोरस्कःप्रसेकीचयस्यचोपहतःस्वरः॥
पित्वाऽध्वभाष्याध्ययनगेयस्वप्रान्नशीलयेत्॥
प्रदूष्यामाशयंतद्धितस्यकण्ठोरसिस्थितम्॥
स्यन्दाग्रिसादच्छर्द्यादीनामयाञ्चनयेग्वहून्॥४४२॥

Effects of not consuming anupana –

–        The consumed food stays for a long time in the stomach without getting moistened

–        Gices rise to many diseases

Therefore, anupana should be consumed.

Anupana is contraindicated for persons suffering from the below mentioned diseases / conditions –

–        Dyspnoea

–        Cough

–        Diseases occurring in the parts of the body above the level of shoulders

–        Tear or wounds in the chest / lungs

–        Excessive salivation

–        Loss of voice

The person should not get indulged in the below mentioned activities after consuming anupana –

–        Long distance walking

–        Speaking

–        Sleeping

–        Singing

These activities would vitiate the doshas residing in the stomach, throat and chest and give rise to the below mentioned conditions –

–        Nasal catarrh

–        Weakness of digestive fire / power

–        Vomiting

–        Diseases of chest

–        Other diseases

गुरुलाघवचिन्तेयंस्वभावंनातिवर्तते।
तथासंस्कारमात्रान्नकालांश्चाप्युत्तरोत्तरम्॥४४३॥

Below mentioned are powerful in the succeeding order –

–        Nature of food materials

–        Its processing

–        Its quantity of consumption

–        Time of consumption

Due to this reason, they do not disobey the easy or difficult digestibility of food. They would certainly influence the digestibility of food.

मन्दकर्मानलारोग्याःसुकुमाराःसुखोचिताः॥
जन्तवोयेतुतेषांहिचिन्तेयंपरिकीर्त्यते॥४४४॥
बलिनःखरभक्ष्यायेयेचदीप्ताग्नयोनराः॥
कर्मनित्याश्चयेतेषांनावश्यंपरिकीर्त्यते॥४४५॥

The conditions that the food shall be consumed on the basis of they being easy or difficult to digest is only for below mentioned kinds of persons –

–        Those indulged in poor physical activities

–        Those having poor digestive fire

–        Those who have poor health,

–        Those who are of tender physique

–        Those who lead comfortable life

The same conditions need not be considered for the below mentioned kinds of people –

–        Those who are strong

–        Those who habitually eat hard foods

–        Those who have keen digestive fire and

–        Those who indulge daily in physical activities

इत्यनुपानवर्गः।

Thus ends Anupanavarga – a group of after- drinks.

Aharavidhi: Regimen of food

अथाहारविर्धिवत्स! विस्तरेणाखिलंश्रृणु॥

Now, listen to the details of good regimen dear son.

Mahanasa: Kitchen

आप्तास्थितमसंकीर्णंशुचिकार्यंमहानसम्॥
तत्राप्तैर्गुणसंपन्नंभक्ष्यमन्नंसुसंस्कृतम्॥४४६॥
शुचौदेशेसुसंगुप्तंसमुपस्थापयेद्भिषक्॥४४७॥
विषघ्नैरगदैःस्पृष्टंप्रोक्षितंव्यजनोदकैः॥
सिद्धैन्त्रैर्हतविषंसिद्धमन्नंनिवेदयेत्॥४४८॥

The kitchen –

–        Should be managed by good persons of immense integrity

–        Should not be small i.e. should be large in size

–        Should be kept clean

The food –

–        Should be prepared by persons who are faithful

–        Should be cooked and processed properly

–        Should be kept in a clean and concealed place i.e in the kitchen, by the physician

The prepared food –

–        Shall be purified with anti-poisonous drugs

–        Sprinkled with water of a fan

–        Detoxified by recitation of holy hymns and later

–        Should be offered to the king, after proper testing

Bhojana Patra: Utensils of food

वक्ष्याम्यतःपरंकृत्स्नामाहारस्योपकल्पनाम्॥
घृतंकार्ष्णायसेदेयं, पेयादेयातिराजते॥४४९॥
फलानिसर्वभक्ष्यांश्चप्रदद्यद्वैदलेषुतु॥
परिशुष्कप्रदिग्धानिसौवर्णेषुप्रकल्पयेत्॥४५०॥
प्रद्रवाणिरसांश्चैवराजतेषुपहारयेत्॥
कट्वराणिखडांश्चैवसर्वाच्छैलेषुदापयेत्॥४५१॥
दद्यात्ताम्रमयेपात्रेसुशीतंसुश्रृतंपयः॥
पानीयंपानकंमद्यंमृन्मयेषुप्रदाप्पयेत्॥४५२॥
काचस्फटिकपात्रेषुशीतलेषुशुभेषुच॥
दद्याद्वैदूर्यचित्रेषुरागषाडवसट्टकान् ||४५३||
पुरस्ताद्विमलेपात्रेसुविस्तीर्णेमनोरमे |
सूदःसूपौदनंदद्यात्प्रदेहांश्चसुसंस्कृतान् ||४५४||
फलानिसर्वभक्ष्यांश्चपरिशुष्काणियानिच |
तानिदक्षिणपार्श्वेतुभुञ्जानस्योपकल्पयेत् ||४५५||
प्रद्रवाणिरसांश्चैवपानीयंपानकंपयः |
खडान्यूषांश्चपेयांश्चसव्येपार्श्वेप्रदापयेत् ||४५६||
सर्वान्गुडविकारांश्चरागषाडवसट्टकान् |
पुरस्तात्स्थापयेत्प्राज्ञोद्वयोरपिचमध्यतः ||४५७||

After this, the method of arrangement of foods will be described.

Serving of foods

Bhojana Sthana: Place of dining

एवंविज्ञायमतिमान्भोजनस्योपकल्पनाम्॥
भोक्तारंविजनेरम्येनिःसंपातेशुभेशुचौ॥४५८॥
सुगन्धपुष्परचितेसमेदेशेचभोजयेत्॥

A wise person should know the arrangements of foods explained above. Later, he should make the king or person to dine.

The place of dining should have the below mentioned features –

–        The king or diner should be made to seat in a place which is devoid of people.

–        The place should be beautiful and free from dust, smoke, extreme sunlight, rain, loud sounds etc. troubles.

–        The place should also be auspicious, clean, decorated with sweet smelling flowers and even.

Ahara guna: Qualities of food

विशिष्टमिष्टसंस्कारैःपथ्यैरिष्टैरसादिभिः॥४५९॥
मनोज्ञःशुचिनात्युष्णंप्रत्यग्रमशनंहितम्॥

Below mentioned are the qualities of ideal food –

–        Should be special

–        Should be processed in special ways

–        Good for health

–        Should have desired taste, smell, touch etc.

–        Pleasing to the mind

–        Clean

–        Not very hot

–        Freshly prepared

Aharopachara: Method of partaking the food

पूर्वंमधुरमश्नीयान्मध्येऽम्ललवणौरसौ॥४६०॥
पश्चाच्छेषान्रसान्वैद्योभोजनेष्वचारयेत्॥
आदौफलानिभुञ्जीतदाडिमादीनिबुद्धिमान्॥४६१॥
ततःपेयांस्ततोभोज्यान्भक्ष्यांश्चित्रास्ततःपरम्।
धनंपूर्वंसमश्नीयात्, केचिदाहुर्विपर्ययम्॥४६२॥
आदावन्तेचमध्येचभोजनस्यतुशस्यते॥
निरत्ययंदोषहरंफलेष्वामलकंनृणाम्॥४६३॥
मृणालबिसशालुककन्देक्षुप्रभृतीनिच॥
पूर्वंयोज्यानिभिषजानतुभुक्तेकदाचन॥।४६४॥

Food should be served by the physician in such a way that the diner –

–        Consumes sweet foods in the beginning and

–        Sour and salty at the middle of the meal and

–        The other tastes i.e. pungent, bitter and astringent at the end of the meal

The wise person should eat the foods as mentioned below –

–        At the beginning of the meal – fruits like dadima etc.

–        Next (at the middle of the meal) – peya i.e. gruels, liquid foods

–        After that i.e. at the end of the meal – solids and different eatables / snacks should be consumed.

One should eat solid foods that are hard earlier.

According to some authorities, it should be used at the beginning, middle or at the end of the meal. It does not cause any problem but would in fact mitigate the doshas.

The below mentioned should be served before meals and should never be given after meals –

–        Mrnala

–        Bisa

–        Saluki

–        Kanda

–        Ikshu and such others

Bhoktr Lakshana: Condition of the diner

सुखमुच्चैःसमासीनःसमदेहोऽन्नतत्परः॥
कालेसात्म्यंलघुस्निग्धमुष्णंक्षिप्रंद्रवोत्तरम्॥४६५॥
बुभुक्षितोऽन्नमश्रीयान्मात्रावद्वीदितागमः॥

Below mentioned are the properties of the diner i.e. the diner should follow the below mentioned rules and regulations –

–        Should sit comfortably

–        Seat should be slightly high with the surface of seating being even

–        He should keep his body parts normally

–        Should have intention of eating food,

–        Take food at the proper time

–        The food should be the one to which he is accustomed to

–        Food should be easily digestible, unctuous, warm, with more of liquids

–        He should eat the food quickly

–        Should eat the food only after he gets hungry

–        He should eat the food after deciding the quantity of food with the knowledge obtained from the scriptures of Ayurveda

Bhojana kala: Time of meals

कालेप्रीपायतेभुक्तंसात्म्यमन्नंनबाधते॥४६६॥
लघुशीघ्रंव्रजेत्पाकंस्निग्धोष्णंबलबह्निदम॥
क्षिप्रंभुक्तंसमंपाकंयात्यदोषंद्रवोत्तरम्॥४६७॥
सुखंजीर्यतिमात्रावद्धातुसाम्यंकरोतिच॥

अतीवायतयामास्तुक्षपायेष्वृतुषुस्मृताः॥४६८॥
तेषुतत्प्रत्यनीकाढ्चंभृञ्जीतप्रातवेरतु॥
येषुचापिभवेयुश्चदिवसाभृशमायताः॥४६९॥
तेषुतत्कालविहितमपराह्णेप्रशस्यते॥
रजन्योदिवसाश्चैवयेषुचापिसमाःस्मृताः॥४७०॥
कृत्वासममहोरात्रंतेषुभुञ्जीतभोजनम्॥

नाप्रप्तातीतकालंवाहीनाधिकमथापिवा॥।४७१।
अप्राप्तकालंभुञ्जानःशरिरेह्यलघौनरः॥
तांस्तान्व्याधीनवाप्रोतिमरणंवानियच्छति॥४७२॥
अतीतकालंभुञ्जानोवायुनोपहतेऽनले॥
कृच्छ्राद्विपच्यतेभुक्तंद्वितीयंचनक्काङ्क्षति॥४७३॥

The following rules should be followed in terms of consumption of foods –

–        It should not be taken before the usual time (too early)

–        It should not be taken after the lapse of usual time (too late)

–        It should not be taken in inadequate quantity

–        It should not be taken in excessive quantity

One who eats the food before the usual time –

–        Becomes stout and hence

–        Becomes victim of many diseases or even

–        Death

In a person who eats food after the lapse of usual time, the digestive fire becomes affected by vata. In these people, the food gets digested with difficulty. The person does not desire to take the second meal.

Ahara Matra: Quantity of food

हिनमात्रमसंतोषंकरोतिचबलक्षयम्॥
आलस्यगौरवाटोपसादांश्चकुरुतेऽधिकम्॥।४७४॥

Effect of taking less quantity of food –

–        Lack of happiness / contentment

–        Loss of strength

Effect of taking large quantity of food –

–        Lassitude

–        Feeling of heaviness

–        Gurgling noise in the abdomen

–        Debility

तस्मात्सुसंस्कृतंयुत्त्यादोषैरेतैर्विवर्जितम्॥
यथोक्तगुणसंपन्नमुपसेवेतभोजनम्॥४७५॥
विभज्यदोषकालादीनकालयोरुभयोरपि॥

Therefore, foods which have been well processed and are devoid of the above-mentioned defects and also in required quantity should be consumed after considering the condition of doshas, time etc. at both times i.e. day and night.

Varjya Ahara: Rejectable food

अचोक्षंदुष्टमुत्सृष्टंपाषाणतृनलोष्टवत्॥४७६॥
द्विष्टंव्युषितमस्वादुपूतिचात्रंविवर्जयेत्॥
चिरसिद्धंस्थिरंशीतमन्नमुष्णीकृतंपुनः॥४७७॥
अशान्तमुपदग्धंचतथास्वादुनलक्ष्यते॥

Foods of the below mentioned kinds should be rejected i.e. should not be consumed –

–        Inauspicious

–        Contaminated

–        Left over

–        Having stones, grass, mud etc.

–        Disliked foods

–        Very moist / slimy foods

–        Tasteless foods

–        Bad smelling foods

–        Foods prepared long back

–        Hard (to digest) foods

–        Cold foods made warm once again

–        Stale foods

–        Over-cooked foods / charred foods

–        Foods having unpleasant tastes

Bhojanavidhi: Regimen of dining

यद्यत्स्वादुतरंतन्तद्विदध्यादुत्तरोत्ततम्;॥४७८॥

The food items shall be served in the successive order of increased sweetness i.e. tastiness.

प्रक्ष्यलयेदद्भिरास्यंभुञ्जानस्यमुहुर्मुहुः॥
विशुद्धेरसनेतस्यरोचनेऽन्नमपूर्ववत्॥४७९॥
स्वादुनातस्यरसनंप्रथमेनातितर्पिताम्॥
नतथास्वादयेदन्यस्मात्प्रक्षाल्यमन्तरा॥४८०॥

The diner should wash (gargle) his mouth with water often. When his tongue is clean, he can relish the food greater than ever before. The tongue, which has been satisfied with the taste of the previously consumed food will not get similarly satisfied (not appreciate) with the food consumed (food of other tastes) later. Hence the tongue (and mouth) should be washed in between meals (of different tastes) often.

Benefits of svadu anna (sweet or tasty food)

सौमनस्यंबलंपुष्टिमुत्साहंहर्षणंसुखम्॥
स्वादुसंजनयत्यन्नमस्वदुचविपर्ययम्॥४८१॥

Properties of sweet or tasty foods –

–        Bestows pleasantness to the mind

–        Strengthening

–        Nourishing

–        Causes exhilaration / satisfaction, contentment, happiness

Foods which are not sweet would give rise to opposite qualities / effects of those mentioned above.

What is svadu bhojana?

भुक्त्वाऽपियत्प्रार्थयतेभूयस्तत्स्वादुभोजनम्॥
अशितश्चोदकंयुक्त्याभुञ्जानश्चान्तरापिबेत्॥४८२॥

Swadu Bhojana means a tasty meal or a meal which is sweet. It is defined as the meal which one keeps greatly desiring even after eating once.

In between the meals, the diner should drink water in suitable and small quantities.

Bhojanottara Karma: Postprandial activities

दन्तान्तरगतंचान्नंशोधनेनाहरेच्छनैः॥
कुर्यादनिर्हतंतद्धिमुखस्यानिष्टगन्धताम्॥४८३॥

The food particles remain in between the teeth after consumption. These particles should be removed slowly using a toothpick. These food particles produce a bad smell in the mouth if they are not removed regularly.

जीर्णेऽन्नेवर्धतेवायुर्विदग्धेपित्तमेवतु॥।
भुक्तमात्रेकफश्चापि, तस्माद्भुक्तेरितंकफम्॥४८४॥
धुमेनापोह्यहृद्यैर्वाकषायकटुतिक्तकैः॥
पूगकङ्कोलकर्पूरलवङ्गसुमनःफलैः॥४८५॥
फलैःकटुकषायैर्वामुखवैशद्यकारकैः॥
ताम्बूलपत्रसहितैःसुगन्धैर्वाविचक्षणः॥४८६॥

Seeing the relationship between doshas and food –

–        After the digestion of food, vata increases.

–        During the digestion of food, pitta increases.

–        Immediately after consuming food, kapha increases.

Kapha increased due to consumption of food should be managed in the below mentioned ways –

–        Inhalation of smoke

–        Chewing things having astringent, bitter and pungent tastes like Puga, Kankola, Karpura, Lavanga, and Sumana Phala i.e. Jatiphala along with Tambula Patra i.e. betel leaves or things with pleasant odour or

–        Or should chew fruits of pungent or astringent tastes which cleanses the mouth along with Tambula Patra or things with pleasant odour

भुक्त्वाराजवदासीतयावदन्नक्लमोगतः॥
ततःपादशतंगत्वावामपार्श्वेनसंविशेत्॥४८७॥

The person should sit like a king comfortably after taking meals. He sould sit like tat until his fatigue gets relieved. Following that, he sould take a walk, for a distance of one hundred feet. Later he should lie on his bed on his left side.

शब्दानूपान्रसान्गन्धान्स्पर्शाश्चमनसःप्रियान्॥
भुक्तवानुपसेवेत्तेनान्नंसाधुतिष्ठति॥४८८॥
शब्दरूपरसागन्धाःस्पर्शाश्चापिजुगुप्सिताः॥
अशुच्यन्नंभुक्तमतिहास्यंचवामयेत्॥४८९॥

The food which is eaten stays inside the abdomen (stomach) without causing any trouble if theh person who has consumed food indulges himself in sound, sight, taste, smell and touch which are pleasing to his mind.

Below mentioned kinds of foods cause vomiting –

–        Indulgence in unpleasant or disliked sounds, sights, tastes, smells and touch

–        Foods which are dirty

–        Laughing too much after consuming food

शयनंचासनंवाऽपिनेच्छेद्वाऽपिद्रवोत्तरम्॥
नाग्रूयातपौनप्लवनंनयानंनापिवाहनम्॥४९०॥
नचैकरससेवायांप्रसज्येतकदाचन॥
शाकावरान्नभूयिष्ठमम्लंचनसमाचरेत्॥४९१॥
एकैकशःसमस्तान्वानाध्यश्रीयाद्रसान्सदा॥

The person who has consumed food should not desire or indulge in –

–        Sleeping

–        Sitting

–        Drinking more liquids

–        Exposure to fire or sunlight

–        Swimming

–        Riding vehicles or animals, travelling on the same for long distances

The person should also not always adhere to –

–        foods of any one taste

–        leafy vegetables

–        inferior kinds of foods which are predominantly sour

One should always consume foods of any one taste or of all tastes in large quantities.

प्राग्भुक्तेत्वविविक्तेऽगौद्विरन्नंनसमाचरेत्॥४९२॥
पूर्वभुक्तेविदग्धेऽन्नेभुञ्जानोहन्तिपावकम्॥

One should not take a second meal when (until) the digestive fire has not become keen after the morning (first) meal.

The second meal consumed even when the food taken earlier is not digested or is undergoing digestion, it will only destroy the digestive fire.

मात्रागुरुंपरिहरेदाहारंद्रव्यतश्चयः॥४९३॥

Heavy foods either by the nature of the food or by its quantity should not be consumed i.e. all kinds of heavy foods shall be avoided.

पिष्टान्नंनैवभुञ्जीतमात्रयावाबुभुक्षितः॥
द्विगुप्मंचपिबेत्तोयेसुखंसम्यकप्रजीर्यति॥

One should keep in mind the below mentioned things about foods prepared from flour –

–        they should not be consumed

–        if consumed, they should be taken in small quantity only after the person feels good hunger. After eating it, he should drink twice the quantity of water.

By consuming in this way, the foods prepared from flour get digested easily.

पेयलेह्याद्यभक्ष्याणांगुरुविद्याद्यथोत्तरम्॥४९४॥

Below mentioned are heavier for digestion in their succeeding order –

–        Peya – drinkable

–        Lehya – lickables

–        Adya – chewable and

–        Bhaksyas – eatables, snacks

Ahara matra: Quantity of food

गुरूणामर्धसौहित्यंलघूनांतृप्तिरिष्यते॥
द्रवोत्तरोद्रवश्चापिनमात्रागुरुरिष्यते॥४९५॥
द्रवाढ्चमपिशुष्कंतुसम्यगेवोपपद्यते॥

Heavy foods – One should consume heavy foods i.e. foods which are heavy for digestion to half of one’s digestion capacity.

Lifht foods – One should consume light food si.e. food which are light for digestion to one’s contentment i.e. until he is satisfied.

Liquid foods – There is no difficulty about the quantity of consumption related to the foods having more of fluid or fluid itself.

Dry foods – When one consumes dry foods along with more fluids, they will get properly digested.

विशुष्कमन्नमभ्यस्तंनपाकंसाधुगच्छति॥४९६॥
पिण्डीकृतमसंक्लिन्नंविदाहमुपगच्छति॥

When dry foods are consumed regularly as a practice, they do not undergo proper digestion. Dry foods which are in the form of hard mass (or bolus) and not moistened will undergo improper digestion (burning sensation in the heart).

स्त्रोतस्यन्नवहेपित्तंपक्तौवातस्यतिष्ठति॥४९७॥
विदाहिभुक्तमन्यद्वातस्याप्यन्नंविदह्यते॥

Food does not undergo proper digestion in the below mentioned conditions –

–        If pitta or undigested food stays in the gut for a long time or

–        When one consumes foods which would cause heartburn

शुष्कंविरुद्धंविष्टम्भिवह्निव्यापदमावहेत्॥४९८॥

Below mentiond kinds of food woul bring abnormalities of digestive fire –

–        Dry foods

–        Mutually opposing foods / mutually incompatible foods

–        Foods which cause constipation

Ajirna bheda: Kinds of Indigestion

आमंविदग्धंविष्टब्धंकफपित्तानिलैस्त्रिभिः॥
अजीर्णंकेचिदिच्छन्तिचतुर्थंरसशेषतः॥४९९॥

There are three kinds of Ajirna – indigestion –

–        Amajirna – caused by kapha

–        Vidagdhajirna – caused by pitta and

–        Visthabdhajirna – caused by vata

Some experts also include Rasasesajirna as the fourth kind of Ajirna.

Ajirna Karana (causes of indigestion)

अत्यम्बुपानाद्विषमाशनाद्वासंधारणात्स्वप्रविपर्ययाच्च॥
कालेऽपिसात्म्यंलघुचापिभुक्तमन्नंनपाकंभजतेनरस्य॥५००॥
ईर्श्याभयक्रोधपरिक्षतेनलुब्धेनरूग्दैन्यनिपीडीतेन॥
प्रद्वेषयुक्तेनचसेव्यमानमन्नंनसम्यकपरिणाममेति॥५०१॥

The food of the below mentioned kinds of persons, in spite of being conducive / accustomed and having been consumed at the proper time, and also being light (easily digestible), does not undergo digestion properly –

–        Those who drink more quantity of water

–        Those who consume foods improperly – i.e. in excessive or low quantity and also at wrong times (untimely eating)

–        Those who suppress the natural urges of the body

–        Irregular and improper sleeping – like not at all sleeping at night time and sleeping excessively during day time

The consumed food does not undergo digestion properly when he is afflicted by –

–        Jealousy

–        Fear

–        Anger

–        Miser

–        Grief

–        Helplessness

–        Hatred

माधुर्यमन्नंगतमामसंज्ञं, विदग्धसंज्ञंगतमम्लभावम्॥
किंचिद्विपक्वंभृशतोदशूलंविष्टब्धमानद्धविरुद्धवातम्॥५०२॥
उद्रारशुद्धावपिभक्तकाङ्क्षानजायतेहृद्रुरुताचयस्य॥
रसावशेषेणतुसप्रसेकंचतुर्थमेतत्प्रवदन्त्यजिर्णम्॥५०३॥

Ama Ajirna – In this condition, the ingested food would attain more sweetness.

Vidagdha Ajirna – It is a condition wherein the food which is consumed would have attained more of sourness and has been slightly digested.

Visthabdha Ajirna – It is a condition in which severe pricking pain, colic, stasis of food for a long time, flatulence and improper movement of vata occurs.

Below mentioned are the symptoms of the fourth kind of indigestion i.e. Rasasesa Ajirna –

–        He would not desire to consume food in spite of having pure belching (which is a sign of proper digestion of food),

–        Has heaviness in the heart region and

–        Excessive salivation

Ajirna Upadrava: Complication of indigestion

मूर्च्छाप्रलापोवमथुःप्रसेकःसदनंभ्रमः॥
उपद्रवाभवन्त्येतेमरणंचाप्यजिर्णतः॥४०४||

Below mentioned are the complications of indigestion –

–        Fainting

–        Delirium

–        Vomiting

–        Excessive Salivation

–        Debility

–        Death

Ajirna Chikitsa: Treatment of indigestion

तत्रामेलङ्घनंकार्यं,विदग्धे, वमनंहितम्॥
विष्टब्धेस्वेदनंपथ्यंरसशेषेशयीतच॥५०५॥
वामयेदाशुतंतस्मादुष्णेनलवणाम्बुना॥
कार्यंवाऽनशनंतावद्यावन्नप्रकृतिंभजेत्॥५०६॥
लघुकायमतश्चैनंलङ्घनैःसमुपाचरेत्॥
यावन्नप्रकृतिस्थःस्याद्दोषतःप्राणतस्तथा॥५०७॥

General treatment –

The patient of indigestion should be treated in the below mentioned ways –

–        Firstly, emesis should be given and the patient should be made to vomit wuickly with warm water added with salt or

–        He should be made to fast until he becomes normal

–        Once the patient starts feeling light, he should be nourished with thinning therapies including foods and medicines which would cause thinning, until he becomes normal i.e. until the doshas get balanced and life becomes stable

Definition of Samashana, Vishamashana and Adhyashana

हिताहितोपसंयुक्तमन्नं समशनं स्मृतम् |
बहु स्तोकमकाले वा तज्ज्ञेयं विषमाशनम् ||५०८||
अजीर्णे भुज्यते यत्तु तदध्यशनमुच्यते |
त्रयमेतन्निहन्त्याशु बहून्व्याधीन्करोति वा ||५०९||

These three kinds of eating the food woule either kill the person or produce many diseases in him.

अन्नंविदग्धंहिनरस्यशीघ्रंशीताम्बुनावैपरिपाकमेति॥
तद्धचस्यशैत्येननिहन्तिपित्तमाक्लेदिभावाच्चनयत्यधस्तात्।५१०॥

Drinking cold water would quickly cause proper digestion of the food which has been partly digested and has become sour. The cold water also mitigates pitta by the virtue of its coldness and pushes pitta downwards by its moistness. 

विदाद्यतेयस्यतुभुक्तमात्रेदद्येतहृत्कोष्ठगलंचयस्य॥
द्राक्षाभयांमाक्षिकसंप्रयुक्तांलीढवाऽभयांवाससुखंलभेत॥५११॥

Licking Draksa – raisins and Abhaya – Terminalia chebula mixed with honey or Licking Abhaya alone, mixed with honey would comfort a person who has developed burning sensation in the region of the heart, alimentary tract and throat after consuming food.

Use of Sunthi and Abhaya

भवेदजीर्णंप्रतियस्यशङ्कास्निग्धस्यजन्तोर्बलिनोऽकाले॥
प्रातःसशुण्ठीमभयामशङ्कोभुञ्जीतसंप्राश्यहितंहितार्थी॥४१२॥

Decoction of Shunti – ginger and Abhaya – Terminalia chebula should be consumed by an unctuous and strong person who is doubtful of indigestion while taking food. This recipe shall be taken in the morning itself and the patient shall consume healthy food only and that too at the usual time.

स्वल्पयदादोषविषबद्धमामंलीनंचतेजःपथमावृणोति॥
भवत्यजीर्णेऽपितदाबुभुक्षायामन्दबुद्धिंविषवन्निहन्ति॥५१३॥

When the path of Tejas i.e. pitta (digestive fire) gets enveloped by little quantity of ama associated with doshas, then there develops hunger (desire to eat food) in spite of having indigestion. This false hunger will kill the unintelligent person (who consumes the food again) just like poison.

Guna Karma: Qualities and their actions

अतऊर्वंप्रवक्ष्यामिगुणानांकर्मविस्तरम्॥
कर्मभिस्त्वनुमीयन्तेनानाद्रव्याश्रयागुणाः॥५१४॥

After this, the gunas i.e. qualities and their karmas i.e. actions shall be described in detail. This is because various actions of substances are inferred by the different qualities present in those substances.

Shita and Ushna

ह्लादनःस्तम्भनःशीतोमूर्च्छातृटस्वेददाहजित्॥
उष्णस्तद्विपरीतःस्यात्पाचनश्चविशेषतः॥५१४॥

Below mentioned are the properties of Sita i.e. coldness –

–        It is comforting

–        It is withholding i.e. constipating

–        Relieves fainting

–        Relieves thirst

–        Relieves burning sensation

Usna i.e. heat is opposie of Sita and is especially digestive.  

Snigdha and Ruksha

स्नेहमार्दवकृतस्निग्धोबलवर्णकरस्तथा॥
रूक्षस्तद्विपरीतःस्याद्विशेषात्स्तम्भनःखरः॥५१६॥

Properties of Snigdha – unctuousness –

–        Produces unctuousness / lubrication

–        Causes softness

–        Bestows strength and colour / complexion

Properties of Ruksa – dryness –

–        Opposite of Snigdha – unctuousness

–        Causes withholding of movements, constipating

–        Causes roughness especially

Picchila and Vishada

पिच्छिलोजीवनोबल्यःसन्धानःश्लेष्मलोगुरुः॥
विशदोविपरीतोऽस्मात्क्लेदाचूषणरोपणः॥५१७॥

Properties of Piccila – sliminess –

–        Enlivening

–        Strengthening

–        Uniting

–        Increases Kapha and

–        Heavy for digestion

Properties of Visada – non-sliminess –

–        Opposite of Piccila – sliminess

–        Causes evaporation of moistness

–        Healing in nature

Tikshna and Mridu

दाहपाककरस्तीक्ष्णःस्त्रावणो, मृदुरन्यथा॥

Properties of Tiksna – penetrating –

–        Produces burning sensation

–        Causes cooking / ripening

–        Causes exudation

Properties of Mrdu – mild / softness

–        Opposite of Tiksna – penetrating

Guru and Laghu

सादोपलेपबलकृद्रुरुस्तर्पणबृंहणः॥५१८॥
लघुस्तद्विपरीतःस्याल्लेखनोरोपणस्तथा॥

Properties of Guru – heaviness –

–        Produces debility

–        Produces coating – thickening

–        Bestows strength

–        Is nourishing

–        Causes stoutening of the body

Properties of Laghu – lightness –

–        Opposite of Guru

–        Causes scarification

–        Causes healing

दशाद्याःकर्मताःप्रोक्तास्तेषांकर्मविशेषणैः॥५१९॥

Thus, the first ten qualities were described along with their special actions.  

दशैवान्यान्प्रवक्ष्यामिद्रवादींस्तान्निबोधमे॥
द्रवःप्रक्लेदनः, सान्द्र्ःस्थूलःस्याद्वन्धकारकः॥५२०॥
श्लक्ष्णःपिच्छिलवज्ज्ञेयःकर्कशोविशदोयथा॥
सुहानुबन्धीसूक्ष्मश्चसुगन्धोरोचनोमृदुः॥५२१॥
व्यवायीचाखिलंदेहंव्याप्यपाकायकल्पते॥
विकासीविकसन्नेवंधातुबन्धान्विमोक्षयेत्॥५२३॥
आशुकारीतथाऽऽशुत्वाद्धावत्यम्भसितैलवत्॥
सूक्ष्मस्तुसौक्ष्म्यातसूक्ष्मेषुस्त्रोतःस्वनुसरःस्मृतः॥५२४॥
गुणाविंशतिरित्येवंयथावत्परिकीर्तिताः॥

After this, the other ten qualities such as drava etc. will be described. Keenly listen to it now.  

Drava means liquidity. This quality produces moistness.  

Sandra means thickness. This quality helps in making the body parts and tissues thick. It also withholds movement and causes binding.

Slaksna means smoothness. This quality is similar to Pichchila – sliminess.

Karkasa means roughness or coarseness. This quality is similar to Visada i.e. non-sliminess.

Sugandha means a good or pleasant smell. It bestows happiness and is subtle. It is soft and helps in enhancing the taste.  

Durgandha means bad or foul smell. It is the opposite quality of Sugandha (explained above). It produces nausea and causes bad taste.

Sara means laxative. This quality brings about downward movement of flatus, faeces, urine, foetus etc.

Manda means slowness or mildness. This quality helps in sustaining the body.

Vikasi means causing looseness. It spreads all over the body. While spreading through the body, it causes looseness of the bindings in the tissues.

Asukari means quickness. This quality produces quick action, as in floating. Its action can be compared to the oil moving on the water.  

Suksma means minuteness. This quality has the capacity to move even inside the minutest channels or ducts in the body.  

Thus, the twenty qualities have been described along with their actions in their order.  

Aharagati: Fate / progress of food

संप्रवक्ष्याम्यतश्चोर्ध्वमाहारगतिनिश्चयम्॥५२५॥

After this, the fate of the food will be described.

पञ्चभूतात्पकेदेहेह्याहारःपञ्चभौतिकः॥५२६॥
विपक्वःपञ्चधासम्यग्गुणस्वनभ्वर्धयेत्॥

The Panca Bhutas i.e. five elements compose the human body. On the other hand, the food that we consume is also made up of Panca Bhutas. The digestion of this food is also of five kinds. The food which has been properly digested causes an increase of the substances having its own quality.

अविदग्धःकफः, पित्तंविदग्धःपवनंपुनः॥
सम्यग्विपक्वोनिसाःरआहारःपरिबृंहयेत्॥५२७॥

Kapha gets increased by the food which does not get digested.

Pitta gets increased by the food which is partly digested.

Vata gets increased by the food which gets completely digested and is devoid of essence.

Ahara mala: Waste products of food

विण्मूत्रमाहारमलःसारःप्रागीरितोरसः॥
सतुव्यानेनविक्षिप्तःसर्वान्धातून्प्रतर्पयेत॥५२८॥

The waste products of the food that we consume are faeces and urine. The essence of the same food is called Rasa. This has been described earlier (in chapter 14). Vyana Vata conveys this essence of food i.e. rasa, all over the body and hence nourishes all the tissues of the body.

Dhatu Mata: Waste products of Tissues

कफःपित्तंमलःखेषुस्वेदःस्यान्नखरोमच॥
नेत्रविटत्वक्षुचस्नेहोधातूनांक्रमशोमलाः॥५२९॥

The waste products of the tissues respectively are –

–        Kapha

–        Pitta

–        Kha mala – excretions produced by the orifices of the body i.e. eyes, ears, nose, mouth, tissues etc.

–        Sweda – sweat

–        Nakha and roma i.e. nails and hair

–        Sneha i.e. fatty material or unctuous portion of the eyes, faeces and skin

Notes

–        Kapha is the waste product of Rasa Dhatu (plasma)

–        Pitta is the waste product of Rakta Dhatu (blood),

–        Excretions of the orifices are the waste products of Mamsa dhatu (muscle),

–        Sweda (sweat) is the waste product of Medo Dhatu (fat)

–        Nails and hairs are the waste products of Asthi dhatu (bones)

–        Fatty material of the eyes, faeces and skin are the wastes of majja Dhatu (marrow).

Sukra (semen) is said to be pure and not having any waste material – and hence not mentioned.

Ajirne Ratri Bhojana: Night meal during indigestion

दिवाविबुद्धेपुण्डरीकवत्॥
अन्नमक्लिन्नधातुत्वादजीर्णेऽपिहितंनिशि॥५३०॥
हृदिसंमीलितेरात्रौप्रसुप्तस्यविशेषतः॥
क्लिन्नविस्त्रस्तधातुत्वाजीर्णेनहितंदिवा॥५३१॥

In the daytime, when the person is awake, his heart would be open just like the lotus flower and as a result, the tissues will not be soaked with more moisture. Therefore, it is preferable that the person consumes food at night time in spite of the person having indigestion. On the other hand, the heart being closed while the person sleeps at night time and the tissues having more moisture, it is not beneficial for the person to consume food the next day (next morning), when the person has indigestion.

इमंविधिंयोऽनुमतंमहामुनेर्नृपर्षिमुख्यस्यपठेद्धियत्नतः॥
सभूमिपालायविधातुमौषधंमहात्मनांचार्हतिसूरिसत्तमः॥५३२॥

The wise physician who studies these procedures that has been advocated and approved by Divodasa Dhanwantari, the great royal sage, with great intent, will become eligible to administer medicines and treatments to the kings and nobles.

इतिभगवताश्रीधन्वन्तरिणोपदिष्टायांतच्छिष्येणमहर्षिणासुश्रुतेनविरचितायांसुश्रुतसंहितायांसूत्रस्थानेषटचत्वारिंशत्तमोऽध्यायः।

Thus ends the forty sixth chapter of Sutra Sthana of Susrutha Samhita.

Thus, ends the Sutra Sthana – the first section, explained by the venerable Dhanvantari Divodasa and composed by his disciple, Susruta – the great sage.