Ashtanga Hrudaya Sutra Sthana Chapter 6: Annaswarupa Vijnaniyam Adhyayam (Details of Different Food Materials)

The sixth chapter of Astanga Hridaya is called Annaswaroopa Vijnaneeya Adhyaya. It deals with details of different food materials. The chapter covers corn, grains, legumes, pulses, prepared foods, non veg foods, leafy vegetables, fruits, salts and medicinal herbs.

अथातोऽन्नस्वरूपविज्ञानीयमध्यायं व्याख्यास्याम: ।
इति ह स्माहुरात्रेयादयो महर्षय: ।
Maharshi Atreya and other sages pledge that henceforth they would be explaining the chapter named ‘Annasvarupavijnaniyam’.

Shuka DhanyaVarga – Group of cereals

Shalidhanyas – Types of rice

रक्तो महान् सकलमस्तूर्णकः शकुनाहृतः|
सारामुखो दीर्घशूको रोध्रशूकः सुगन्धिकः||१||
पुण्ड्रः पाण्डुः पुण्डरीकः प्रमोदो गौरसारिवौ|
काञ्ह्चनो महिषः शूको दूषकः कुसुमाण्डकः||२||
लाङ्गला लोहवालाख्यः कर्दमाः शीतभीरुकाः|
पतङ्गास्तपनीयाश्च ये चान्ये शालयः शुभाः||३||
Rakta (red), Mahan (big sized rice), Kalama, Turnaka, Shakunahruta, Saaramukha, Deerghashuka (having long sharp spike at the ends), Rodhrashuka, Sugandhika (having good smell), Pundra, Pandu, Pundarika, Pramoda, Gaura (white rice), Sariva, Kanchana (golden colored rice), Mahisha, Shuka, Dushaka, Kusumandaka, Langala, Lohavala, Kardama, Sheetabheeruka, Patanga, Stapaneeya (bright red colored rice) – these varieties of rice are good for consumption.

Qualities, health benefits of rice

स्वादुपाकरसः स्निग्धा वृष्या बद्धाल्पवर्चसः|
कषायानुरसाः पथ्य लघवो मूत्रल हिमाः||४||
Swadu rasa – sweet taste,
Swadupaka – sweet taste conversion after digestion,
Snigdha – unctuous,
Vrushya – is a natural aphrodisiac,
Baddhalpavarchasah – causes mild constipation, decreases the volume of faeces,
Kashaya anurasa – mild astringent taste,
Pathya – suitable for daily consumption,
Laghu – light to digest,
Mutrala – diuretic, increases urine volume,
Hima – coolant.

Raktashali – Red variety of rice

शूकजेषु वरस्तत्र रक्तस्तृष्णात्रिदोषहा|
Red variety of rice (Raktashali) is the best among the cereals. It relieves thirst (trishna) and balances all the three Doshas (tridoshaha).

Mahan and Kalama Varieties of rice

माहांस्तमनु कलमस्तं चाप्यनु ततः परे||५||
Mahan and Kalama are successively inferior in qualities when compared to Raktashali (red variety of rice).
The other varieties are inferior to kalama with respect to its qualities.

Yavaka, Hayana, Pamshu, Vashpa, Naishadha varieties of rice

यवका हायनाः पांसुबाष्पनैषधकादयः|
स्वादूष्णा गुरवः स्निग्धाः पाकेऽम्लाः श्लेष्मपित्तलाः||६||
सृष्टमूत्रपुरीषाश्च पूर्वं पूर्वं च निन्दिताः|
Yavaka, Hayana, Pamshu, Vashpa, Naishadha varieties of rice are
Svadu – sweet,
Ushna – hot in potency,
Guru – hard to digest,
Snigdha – unctuous, oily,
Amlapaka – undergoes sour taste conversion after digestion,
Shleshma pittala – increases Kapha and Pitta,
Srushta mutra pureesha – increases bulk and volume of urine and faeces.
Their qualities increase in their successive order i.e., yavaka is inferior and naisadhaka is superior in terms of quality.

Vrihi dhanya

Shashtika Shali – Paddy which matures in 60 days

स्निग्धो ग्राही लघुः स्वादुदुस्त्रिदोषघ्नः स्थिरो हिमः||७||
षष्टिको व्रीहिषु श्रेष्ठो गौरश्चासितगौरतः|
Shashtikashali – the paddy which matures in 60 days is best (sreshta) among all paddies. It is
Snigdha – unctuous, oily,
Grahi – absorbent,
Laghu – light to digest,
Svadu – sweet,
Tridoshaghna – balances all the three Doshas,
Sthira – brings about stability,
Hima –coolant.
It is of two types – Gaura (white) and Asita–gaura (blackish white).

Other varieties of rice

ततः क्रमान्महाव्रीहिकृष्णव्रीहिजतूमुखाः||८||
कुक्कुटाण्डकलावाख्यपारावतकशूकराः|
गन्धनाः कुरुविन्दाश्च गुणैरल्पान्तराः स्मृताः|
Next inferior to shashtika is mahavrihi, next to that is krishnavrihi and the others such as jatumukha, kukkutandaka, lavaka, paravataka, sukara, varaka, uddalaka, ujvala, cina, sarada, dardura, gandhana and kuruvinda.

स्वादुरम्लविपाकोऽन्यो व्रीहिः पित्तकरो गुरुः॥१०॥
बहुमूत्रपुरीषोष्मा, त्रिदोषस्त्वेव पाटलः
The other varieties of rice are –
Svadu – sweet in taste,
Amla – sour at the end of digestion,
Pittakara – increases Pitta and
Guru – hard to digest.
Bahu mutra purishaushma – It increases volume of urine, faeces, increases body heat and causes imbalance of Tridosha.

Trina dhanyas – Millets – group of grains obtained from grass like plants

कङ्गुकोद्रवनीवारश्यामाकादि हिमं लघु॥११॥
तृणधान्यं पवनकृल्लेखनं कफपित्तहृत्।
Kangu, Kodrava, Neevara, Shyamaka are different varieties of Trina dhanya. These are –
Hima – cold in potency,
Laghu – easily digestible,
Pavanakrit – increases Vata,
Ulekhanam – Lekhana (scraping) and
Kaphapittahrit – pacifies Kapha and Pitta.

Priyangu and Koradusha

भग्नसन्धानकृत्तत्र प्रियङ्गुर्बृंहणी गुरुः||१२||
कोरदूषः परं ग्राही स्पर्शे शीतो विषापहः|
Priyangu helps in fracture healing (bhagnasandhanakrit), is nutritive, nourishing (bruhmana) and hard to digest (guru).
Koradusha is grahi (absorbent), sparshosheeta (cool to touch) and vishapaha (anti–poisonous).

Yava – Barley

रूक्षः शीतो गुरुः स्वादुः सरो विड्वातकृद्यवः||१३||
वृष्यः स्थैर्यकरो मूत्रमेदःपित्तकफान् जयेत्|
पीनसश्वासकासोरुस्तम्भकण्ठत्वगामयान्||१४||
न्यूनो यवादनुयवः रुक्षोष्णो वंशजो यवः|
Yava (Barley) is –
Rooksha – dry,
Sheeta – cold,
Guru – Heavy to digest,
Svadu – sweet,
Sara – promotes bowel movements, laxative,
Vit–vatakrut – it increases the bulk of faeces and causes flatus,
Vrushya – natural aphrodisiac,
Stairyakrut – increases body stability,
Useful in –
Mutra – urinary disorders,
Meda – disorders of fat metabolism,
Pitta and Kapha imbalance disorders,
Peenasa – running nose, rhinitis,
Shwasa – Asthma, COPD, wheezing, breathing difficulty,
Kasa – cough, cold,
Urusthamba – thigh stiffness,
Kantaroga – diseases of throat,
Twakroga – skin diseases.
Anuyava (a small sized barley variety) is inferior in qualities to that of Yava.
Venuyava (seeds of bamboo) is ruksha (non– unctuous) and ushna (hot in potency).

Godhuma – Wheat

वृष्यः शीतो गुरुः स्निग्धो जीवनो वातपित्तहा||१५||
सन्धानकारी मधुरो गोधूमः स्थैर्यकृत्सरः|
पथ्या नन्दीमुखी शीता कषायमधुरा लघुः||१६||
Wheat is –
Vrushya – natural aphrodisiac,
Sheeta – cold,
Guru – Heavy to digest,
Snigdha – unctuous, oily,
Jivaneeya – enlivening,
Vatapittaha – pacifies Vata and Pitta,
Sandhanakari – heals fractures and wounds,
Madhura – sweet,
Sthairyakrut – increases body stability,
Sara – promotes bowel movements,
Pathya – can be consumed on a daily basis.

Nandimukhi variety of wheat is good for health. It is
Sheeta – cold,
Kashaya madhura– astringent and sweet in taste,
Laghu – light to digest.

Joorna – Sorghum

निःसारावातलारूक्षाजूर्णाध्मानकरासरा॥१६+१॥
Joorna is –
Nisara–lacks nutrition,
Vatala – aggravates vata,
Ruksha – causes dryness,
Adhmanakara – causes abdominal distension and
Sara – is laxative.

Shimbi dhanya varga – Group of legumes and pulses

मुद्गाढकीमसूरादि शिम्बीधान्यं विबन्धकृत्|
कषायं स्वादु सङ्ग्राहि कटुपाकं हिमं लघु||१७||
मेदःश्लेष्मास्त्रपित्तेषु हितं लेपोपसेकयोः|
Mudga (green gram), Adhaki (pigeon pea/red gram), Masura (lentil) and other varieties belong to the group called Shimbidhanya (those having pods/legumes).

They possess the following properties –
Vibandhakrut –causes constipation,
Kashaya, Swadu – astringent and sweet in taste,
Grahi – absorbent,
Katuvipaka – pungent taste conversion after digestion,|
Hima – Sheeta – cold in potency,
Laghu – easily digestible,
Mitigate meda (fat), sleshma (kapha), asra (blood) and pitta,
Suited for use as lepa (external application) and seka (bathing the body parts) etc.

Mudga, Kalaya

वरोऽत्र मुद्गोऽल्पचलः, कलायस्त्वतिवातलः||१८||
Varo atramudga – Among them, mudga (green gram) is best,
Alpachalaha – it causes mild increase of chala (vata).
Kalaya (garden pea/round pea) is ati vatala – increases Vata excessively.

Chanaka – Chickpea

असृक्पित्तहरोरूक्षोवातलश्चणकःस्मृतः॥१८१+१॥
Chanaka is –
Asrikpittahara – relieves bleeding disorders,
Ruksha – causes dryness and
Vatala – aggravates Vata.

Raja masha – Cow pea

राजमाषोऽनिलकरो रूक्षो बहुशकृद्गुरुः|
Rajamasha (cow pea) is
Anilakara – increases Vata,
Ruksha – causes dryness,
Bahu shakrit– produces more faeces and is
Guru – hard to digest.

Kulatha – Horse gram

उष्णाः कुलत्थाः पाकेऽम्लाः शुक्राश्मश्वासपीनसान्||१९||
कासार्शःकफवातांश्च घ्नन्ति पित्तास्रदाः परम्|
Kulatha (horse gram) is
Ushna – hot in potency,
Amlapaka – sour at the end of digestion,
Shukra – cleanses semen.
It cures –
Ashma – urinary stones, / shukrashma – stones in semen
Shwasa – Asthma, COPD, wheezing, breathing difficulty,
Peenasa – running nose, rhinitis,
Kasa – cough,
Arshas – haemorrhoids,
Kapha and Vata diseases.
It increases pittasra (bleeding disorders).

Nishpava – Indian butter bean / cow–peas

निष्पावो वातपित्तास्रस्तन्यमूत्रकरो गुरुः||२०||
सरो विदाही दृक्शुक्रकफशोफविषापहः|
Nishpava aggravates Vata, Pitta, bleeding disorders,
It increases stanya (breast milk production) and is mutrakara (promotes urine formation).
It is
Guru – Heavy to digest,
Sara – promotes bowel movements,
Vidahi – increases burning sensation,
It is not good for drik (eyes) and shukra (semen) quality.
It decreases Kapha, shopha (inflammation) and is vishapaha (useful in poisoning).

Masha – Black gram benefits

माषः स्निग्धो बलश्लेष्ममलपित्तकरः सरः||२१||
गुरूष्णोऽनिलहा स्वादुः शुक्रवृद्धिविरेककृत्|
Black gram is
Snigdha – unctuous,
Balya – increases strength,
Sleshmapittakara – increases Kapha and Pitta,
Sara – laxative,
Guru – not easily digestible,
Ushna – hot in potency,
Anilaha – Vatahara – mitigates Vata,
Svadu – Madhura – sweet in taste,
Shukravruddhikara, virekakrut – increases semen and promotes ejaculation strength.

फलानि माषवद्विद्यात्काकाण्डोलात्मगुप्तयोः||२२||
Fruits of Kakandola and Atmagupta (Mucuna pruriens) are similar to Masha (black gram) in qualities.

Tila – Sesame seeds

उष्णस्त्वच्यो हिमः स्पर्शे केश्यो बल्यस्तिलो गुरुः|
अल्पमूत्रः कटुः पाके मेधाऽग्निकफपित्तकृत्||२३||
Tila (sesame seed) is
Ushna – hot in potency,
Tvachya – good for the skin,
Sheetasparsha – cold to touch,
Keshya – good for hairs,
Balya – strengthening,
Guru – hard to digest,
Alpamutra – decreases urine output,
Katupaka – pungent at the end of digestion,
Medhakrut – increases intelligence,
Agnikrut – increases digestive function,
Kaphapittakrit – increases kapha and pitta.

Uma – Linseed

स्निग्धोमा स्वादुतिक्तोष्णा कफपित्तकरी गुरुः|
दृक्शुक्रहृत्कटुः पाके, तद्वद्बीजं कुसुम्भजम्||२४||
The seed of Uma (linseed) is
Snigdha – unctuous,
Swadutikta – sweet and bitter in taste,
Ushna – hot in potency,
Kaphapittakari – increases kapha and pitta,
Guru – hard to digest,
Drikshukrahrit – not good for vision and semen,
Katupaka – pungent taste conversion at the end of digestion.
The seeds of Kusumbha (safflower) also have similar properties.

माषोऽत्र सर्वेष्ववरो, यवकः शूकजेषु च|
Masa (black gram) in the group of simbija (legumes) and yavaka (small barley) in the group of sukaja (cereals) are inferior.

Nava Dhanya – Fresh grains

नवं धान्यमभिष्यन्दि, लघु संवत्सरोषितम्||२५||
शीघ्रजन्म तथा सूप्यं निस्तुषं युक्तिभर्जितम्|
Fresh grains (just harvested) are
Abhisyandi– causes excess exudation from tissue pores and block them,
Samvatsaroshitam – those old by one year are laghu (easily digestible).
Those which grow quickly (Shigrajanma), those which are removed from their husk (nistusha), those that are properly fried (bharjita) are also easy to digest (laghu).

Kritannnavarga– Group of cooked cereals

यवगोधूममाषाश्चितलाश्चािभनवािहताः
मण्डपेयाविलेपीनामोदनस्य च लाघवम्||२६||
[Manda, peya, vilepi and odana are preparations of rice or other grains cooked in water.
Manda – The thin fluid resembling water, drained out immediately after boiling is known as manda;
Peya – slightly thicker to manda but still only liquid is peya;
Vilepi – the next stage with more of solid grains and less of fluid is called vilepi and
Odana – the last stage which is solid without fluid portion is known as odana.]
Manda, peya, vilepi and odana are more easily digestible in their preceding order of enumeration.
Manda – is easiest to digest.
Odana – is comparatively harder to digest.

यवगोधूममाषाश्चतिलाश्चाभिनवाहिताः।
पुराणाविरसाःसूक्ष्मानतथार्थकरामताः॥२६१+१॥
Barley, wheat, black gram and sesame seeds are best used when fresh (within one year time period). When they are old, they become Virasa – lose taste and lack nutritional value.

Manda – Rice boiled water

यथापूर्वं शिवस्तत्र मण्डो वातानुलोमनः|
तृड्ग्लानिदोषशेषघ्नः पाचनो धातुसाम्यकृत्||२७||
स्रोतोमार्दवकृत्स्वेदी सन्धुक्षयति चानलम्|
Amongst these, Manda is the best.
It has the following properties –
Vatanulomana – causes easy movement of faeces and flatus,
Relieves trit (thirst) and glani (exhaustion),
Sheshadoshagna – It nullifies residual doshas,
Pachana – helps in digestion,
Dhatu samyakrit – restores the normalcy of the tissues,
Srotomardavakrit – causes softness of the channels,
Svedi – causes perspiration and
Sandukshayati ca analam – kindles the digestive fire.

Peya – Rice gruel

क्षत्तृष्णाग्लानिदौर्बल्यकुक्षिरोगज्वरापहा||२८||
मलानुलोमनी पथ्या पेया दीपनपाचनी|
Peya (more liquid, less solid) relieves
Kshut – hunger,
Trishna – thirst,
Glani – exhaustion,
Dourbalya – debility,
Kukshiroga – diseases of the abdomen and
Jwara – fevers.
It brings about
Mala anulomana – easy elimination of faeces,
Pathya – is wholesome,
Deepana – kindles appetite and
Pachana – helps in digestion.

Vilepi – Thick rice gruel

विलेपी ग्राहिणी हृद्या तृष्णाघ्नी दीपनी हिता||२९||
व्रणाक्षिरोगसंशुद्धदुर्बलस्नेहपायिनाम्|
Vilepi (less liquid more solid) is
Grahi – withholds discharge of fluids from the body,constipative,
Hridya – good for the heart,
Trishnagni– relieves thirst,
Deepani – kindles appetite,
Hita – ideal for all, especially for those suffering from
Vrana – ulcers,
Akshiroga – eye diseases,
Samshudha – those who have been administered Panchakarma purification therapies,
Durbala – who are weak and
Sneha payinam – who have been given fats for drinking as part of Snehana therapy (before Panchakarma).

Odana – cooked rice

सुधौतः प्रस्रुतः स्विन्नोऽत्यक्तोष्मा चौदनो लघुः||३०||
यश्चाग्नेयौषधक्वाथसाधितो भृष्टतण्डुलः|
विपरीतो गुरुः क्षीरमांसाद्यैर्यश्च साधितः||३१||
Odana (cooked rice) prepared with grains which have been washed well (sudhauta), in which the entire water has evaporated and which is devoid of hot fumes is easy to digest (laghu);
Likewise that prepared in a decoction of agneyaoushada (medicinal substances of hot potency) or that prepared with brishtatandula (fried grains) are also easily digestible (laghu);
Preparations opposite to these and those that are prepared by addition of Kshira (milk), mamsa (meat) etc., are hard to digest (guru).
इति द्रव्यक्रियायोगमानाद्यैः सर्वमादिशेत्|
In this manner, the effect of grains, kinds of processing, admixtures, quantity and other aspects should be determined.

Mamsa rasa – Meat soup

बृंहणः प्रीणनो वृष्यश्चक्षुष्यो व्रणहा रसः||३२||
Mamsa rasa (meat soup) is
Brihmana – nourishing,
Preenana – gives satisfaction,
Vrushya – aphrodisiac,
Chakshushya – good for the eye (vision) and
Vranaha – heals ulcers and wounds.

Mudgasupa – Soup of green gram

मौद्गस्तु पथ्यः संशुद्धव्रणकण्ठाक्षिरोगिणाम्|३३|
Mudgasupa (soup of green gram) is –
Pathya – good for health,
It is indicated in
Samshudha – for those who have undergone Panchakarma purification therapies,
Vrana – ulcers,
Kantaroga – diseases of the throat and
Akshiroga – diseases of the eyes.

Kulattha Supa – Horse gram soup

वातानुलोमी कौलत्थो गुल्मतूनीप्रतूनिजित्||३३||
Kulattha Supa (horse gram soup) is
Vatanulomi – initiates normal downward movement of Vata.
Useful in
Gulma – abdominal tumours and
Tuni, pratuni – types of pain of the groin region.

Eatables prepared from Tila (sesame)

तिलपिण्याकविकृतिः शुष्कशाकं विरूढकम्|
शण्डाकीवटकं दृग्घ्नं दोषलं ग्लपनं गुरु||३४||
Eatables prepared from Tila (sesame), Pinyaka (residue of sesame seed after the oil is extracted), Shushkashaka (dried leafy vegetables), Virudadhanya (germinated grains), shandakivataka (balls of fried rice dried in sun and then fried in oil) are
Drignam–damage the eyes/vision,
Doshala – aggravates doshas,
Glapanam – cause debility and
Guru – are hard to digest.

Rasala

रसाला बृंहणी वृष्या स्निग्धा बल्या रुचिप्रदा|
Rasala (curds churned and added with pepper powder and sugar) is
Bruhmani–increases body weight,
Vrishya – aphrodisiac,
Snigdha – unctuous,
Balya – improves strength and
Ruchiprada – improves taste.

Panaka – Vegetable / fruit juice

श्रमक्षुत्तृट्क्लमहरं पानकं प्रीणनं गुरु||३५||
विष्टम्भि मूत्रलं हृद्यं यथाद्रव्यगुणं च तत्
Panaka is –
Shrama hara – relieves exhaustion,
Kshut hara – relieves hunger,
Trit hara – relieves thirst,
Klama hara – relieves fatigue,
Prinanam – gives satisfaction,
Guru – hard to digest,
Vishtambi – constipative,
Mutrala – is diuretic and
Hridya – good for the heart.
Its properties depend on the material from which it is prepared

प्रभूताभ्यन्तरमलो माषसूप: परं स्मृत: ||
विद्याद्यूषे रसे सूपेशाके चैवोत्तरोत्तरम्॥
गौरवं तनुसान्द्राम्लस्वादुष्वेषु पृथक्तथा।
Masha (black gram) excessively increases Abhyantara mala (faeces).
Yusha, rasa, supa and shaka are successively guru (heavy for digestion), i.e. yusha is the lightest and shaka is the heaviest for digestion.
Similarly, each of these preparations when tanu (thin), sandra (thick), amla (sour) and swadu (sweet) are successively more and more guru (heavy for digestion).

Laja – Fried paddy

लाजास्तृट्छर्द्यतीसारमेहमेदःकफच्छिदः||३६||
कासपित्तोपशमना दीपना लघवो हिमाः|
Laja is prepared by frying paddy. It relieves
Trit – thirst,
Chardi – vomiting,
Atisara – diarrhoea,
Meha – diabetes, urinary disorders,
Meda – obesity,
Kaphaupashamana – mitigates Kapha,
Kasaupashamana – relieves cough,
Pitta upashamana – relieves Pitta,
Deepana – increases appetite,
Laghu – easy to digest and
Hima – cold in potency.

Prithuka – Parboiled and flaked paddy

पृथुका गुरवो बल्याः कफविष्टम्भकारिणः||३७||
Prithuka (prepared by boiling paddy for a short while and pounding it with pestle and mortar) is
Guru – hard to digest,
Balya – strengthening,
Kaphakara – increases Kapha,
Vishtamba – causes constipation.

Dhana – Fried barley and other grains

धाना विष्टम्भिनी रूक्षा तर्पणी लेखनी गुरुः|
Dhana (made by frying barley which is soaked in water and saktu (flour) either raw or fried) is
Vishtambhi – constipative,
Ruksha – dry,
Tarpani – satisfying,
Lekhani – scarifying and
Guru – hard to digest.

Saktu – Corn flour/ fried barley

सक्तवो लघवः क्षुत्तृट्श्रमनेत्रामयव्रणान्||३८||
घ्नन्ति सन्तर्पणाः पानात्सद्य एव बलप्रदाः|
नोदकान्तरितान्न द्विर्न निशायां न केवलान्||३९||
न भुक्त्वा न द्विजैश्छित्त्वा सक्तूनद्यान्न वा बहून्|
Saktu (corn flour) is –
Laghu – easy to digest,
Relieves kshut (hunger), trit (thirst), shrama (fatigue), netramaya (eye diseases) and vrana (wounds),
Santarpana – is nutritious,
Sadyaevabalaprada – provides instant strength.
Na udakaantarita – corn flour should not be eaten without drinking water in between,
Na dvi – should not be consumed twice in a day,
Na nisha – should not be consumed at night,
Na kevala – should not be taken solely, without other kinds of foods.
Na bhuktva – should not be consumed after meals,
Na dvijaischitva – it should not be chewed and
Na bahun – it should not be consumed in excess quantities.

Pinyaka – Oil cakes

पिण्याको ग्लपनो रूक्षो विष्टम्भी दृष्टिदूषणः||४०||
Pinyaka (residue of sesame, groundnut and other oil seeds, after extracting the oil from it) produces
Glapana – fatigue,
Ruksha – dryness,
Vishtambhi– constipation and
Drikdushana – vitiates vision.

रौक्ष्याद्विष्टम्भते कोष्ठे विष्टम्भित्वाद्विदह्यते।
विदाहात्कुरुते ग्लानिं पिण्याको निशिसेवितः॥४०+१॥
Pinyaka (oil cakes) when consumed at night produces roukshya (dryness) which leads to vishtambha (constipation). Vishtambha further leads to vidaha (burning sensation) which leads to glani (fatigue).

Vesavara – Meat cooked with spices

वेसवारो गुरुः स्निग्धो बलोपचयवर्धनः|
मुद्गादिजास्तु गुरवो यथाद्रव्यगुणानुगाः||४१||
Vesavara (meat, cut into minute bits, added with spices like pepper, ginger etc, and roasted or fried) is
Guru – hard to digest,
Snigdha – is unctuous,
Balaupachayavardhana – increases strength and builds the body.
Vesavara prepared from mudga (green gram) and others is guru (hard to digest) and possess properties similar to the material from which it is prepared.

Steaming, baking etc.

कुकूलकर्परभ्राष्ट्रकन्द्वङ्गारविपाचितान्|
एकयोनींल्लघून्विद्यादपूपानुत्तरोत्तरम्||४२||
Eatables cooked by kukula (steaming), karpara (baked on hot mud or iron pan), brashtra (in a vessel kept over a stove), kanda (inside a hearth) and angara (baked by placing on burning coal directly) are easy to digest in the successive order of their enumeration.
This means, eatables prepared directly over coal is easier to digest than eatables cooked by steaming.

Mamsavarga – Group of meats

Mrigavarga (deer etc.)

हरिणैणकुरङ्गर्क्षगोकर्णमृगमातृकाः|
शशशम्बरचारुष्कशरभाद्या मृगाः स्मृताः||४३||
Harina (antelope, fawn), Ena (black antelope), Kuranga (type of deer), Arksa (white footed antelope), Gokarna (Deer antelope), Mrigamatrika (red coloured hare like deer), Shasha (rabbit), Shambara (deer with branched horns), Charushka (gazelle), Sarabha (eight footed animal) etc. are known as Mriga.

Viskiravarga – group of birds which scratch the earth in search of food

लाववार्तीकवर्तीररक्तवर्त्मककुक्कुभाः|
कपिञ्जलोपचक्राख्यचकोरकुरुबाहवः||४४||
वर्तको वर्तिका चैव तित्तिरिः क्रकरः शिखी|
ताम्राचूडाख्यबकरगोनर्दगिरिवर्तिकाः||४५||
तथा शारपदेन्द्राभवरटाद्याश्च विष्किराः|
Lava (bustard quail), Vartika (bush quail), Vartira (rain quail), Raktavartma (red eyed owl), Kukkubha (wild cock), Kapinjala (black partridge), Upachakra (small greek pheasant), Chakora (greek pheasant), Kurubahava, Vartaka (button quail), Vartika (bush quail), Tittiri (grey partridge), Krakara (black partridge), Sikhi (peacock), Tamracuda (domestic cock), Bakara (small crane), Gonarda (siberian crane), Girivartika (mountain quail), Sharapada (a kind of sparrow), Indrabha (hedge sparrow), Varata (goose) etc belong to the group known as Viskira (birds which scratch the ground in search of food).
Pratudavarga – Group of birds which peck the food with beak

Pratuda – birds which peck the food with beak

जीवञ्जीवकदात्यूहभृङ्गाह्वशुकसारिकाः||४६||
लट्वाकोकिलहारीतकपोतचटकादयः|
प्रतुदाः
Jivanijivaka (Greek partridge), Datyuha (gallinule), Bhrunagahwa (shrike), Suka (parakeet), Sarika (mynah), Latva (wild sparrow), Kokila (cuckoo), Harita (grey pigeon), Kapota (wood pigeon), Chataka (house sparrow) etc. belong to the group of Pratuda (birds which peck the food with beak).

Bileshaya – Group of creatures that live in burrows

भेकगोधाहिश्वाविदाद्या बिलेशयाः||४७||
Bheka (frog), godha (iguana lizard), Ahi (snake), swavid (hedgehog) etc. are Bileshaya (group of animals living in burrows).

Prasahavarga – Creatures which catch their food by teeth, tear it and eat

गोखराश्वतरोष्ट्राश्वद्वीपिसिंहर्क्षवानराः|
मार्जारमूषकव्याघ्रवृकबभ्रुतरक्षवः||४८||
लोपाकजम्बुकश्येनचाषवान्तादवायसाः
शशघ्नीभासकुररगृध्रोलूककुलिङ्गकाः||४९||
धूमिका मधुहा चेति प्रसहा मृगपक्षिणः|
Go (cow), Khara (ass, donkey), Aswatara (mule), Ustra (camel), Ashwa (horse), Dwipi (leopard), Simha (lion), Aruksha (deer), Vanara (monkey), Marjala (cat), Musaka (rat, mice), Vyaghra (tiger), Vrka (jackal), Babhru (large brown mongoose), Tarksu (hyena), Lopaka (fox), Jambuka (jackal), Syena (hawk), Casa (blue joy), Vantada (dog), Vayasa (crow), Sasaghni (golden eagle), Bhasa (bread vulture), Kurara (osprey), Grdhra (vulture), Uluka (owl), Kulingaka (sparrow hawk), Dhumika(owlet), Madhuha (honey buzzard), these and other animals and birds belong to the group known as Prasaha (which catch their food by the teeth, tear it and eat).

Mahamriga – Large animals

वराहमहिषन्यङ्कुरुरुरोहितवारणाः||५०||
सृमरश्चमरः खड्गो गवयश्च महामृगाः|
Varaha (boar), Mahisha (buffalo), Nyanku (dog deer), Rohita (big deer), Ruru (swamp deer), Varana (elephant), Srmara (Indian wild boar), Chamara (yak), Khadga (rhinoceros) and Gavaya (goyal ox) are known as Mahamriga (animals having huge body).

Apcharavarga – Water birds

हंससारसकादम्बवककारण्डवप्लवाः||५१||
बलाकोत्क्रोशचक्राह्वमद्गुक्रौञ्चादयोऽप्चराः|
Hamsa (swan), Sarasa (Indian crane), Kadamba (grey legged goose), Baka (heron), Karandava (white breasted goose), Palva (pelican), Balaka (crane), Utkrosa (mattard), Chakrahva (ruddy sheldrake), Madgu (small cormorant), Krouncha (pound heron) etc. are know as Apcara (water birds).

Matsyavarga – Group of fishes

मत्स्या रोहितपाठीनकूर्मकुम्भीरकर्कटाः||५२||
शुक्तिशङ्खोद्रशम्बूकशफरीवर्मिचन्द्रिकाः|
चुलूकीनक्रमकरशिशुमारतिमिङ्गिलाः||५३||
राजीचिलिचिमाद्याश्च मांसमित्याहुरष्टधा|
Rohita (red fish), Pathina (boal), Kurma (tortoise), Kumbhira (gavial, alligator), Karkata (crab), Sukti (pearl mussel), Sankha (conch shell), Urdu (otter), Sambuka (comman snail), Safari (large glistening fish), Varmicandrika (a kind of cat fish), Culuki (propoise, seahog), Pakra (crocodile), Makara (crocodile), Sisumara (dolphin), Timingala (whale, shark), Raji (snake fish), Cilicima (red striped fish) and others belongs to group of matsya (fishes).
Thus eight kinds (sources) of mamsa (meat) are enumerated.

योनिष्वजावी व्यामिश्रगोचरत्वादनिश्चिते||५४||
Goat (aja) and sheep (avi) are not included in any particular group because they are seen everywhere irrespective of any particular yoni (locality of origin).

आद्यान्त्या जाङ्गलानूपा मध्यौ साधारणौ स्मृतौ|
Out of the eight groups mentioned above, the first three (Mriga, Viskriya and Pratuda) are also known as Jangala;
The last three (Mahamriga, Jalacara and Matsya), are also called Anupa;
The middle two (Bilesaya and Prasaha) are known as Sadharana.
Qualities of meat belonging to Jangala group of animals:

तत्र बद्धमलाः शीता लघवो जाङ्गला हिताः||५५||
पित्तोत्तरे वातमध्ये सन्निपाते कफानुगे|
Meat of the Jangala group causes
Badha mala – constipation,
Sheeta – cold (in potency),
Laghu – easily digestible.
This meat is suitable in vitiation of tridosha (sannipata) with predominance of Pitta, moderate increase of Vata and mild increase of Kapha.

Meat of Sasha (rabbit)

दीपनः कटुकः पाके ग्राही रूक्षो हिमः शशः||५६||
The flesh of shasha (rabbit), is
Deepana – enhances hunger,
Katupaka – pungent after digestion,
Grahi – water absorbent and
Hima – cold in potency.

Meat of Vartaka (button quail)

ईषदुष्णगुरुस्निग्धा बृंहणा वर्तकादयः|
The flesh of the Vartaka (button quail) and others are
Ishatushna – slightly hot in potency,
Guru – hard to digest,
Snigdha – unctuous and
Brihmana – makes the body stout.

Meat of Tittiri (sparrow)

तित्तिरिस्तेष्वपि वरो मेधाग्निबलशुक्रकृत्||५७||
ग्राही वर्ण्योऽनिलोद्रिक्तसन्निपातहरः परम्|
Tittiri (sparrow) meat is still better.
It enhances –
Medha – intelligence,
Agni – power of digestion,
Bala – strength,
Sukra – semen,
It is –
Grahi – withholds discharges of fluids from the body,
Varnya – improves the skin complexion,
Sannipatahara – effectively mitigates sannipata (vitiation of tridoshas) with increase of vata.
As it is seen across Jangala (dry, arid land) and anupadesha (moist, marshy land), it has the properties of snigdha (unctuous), ushna (hot potency), guru (heavy for digestion) and is Brihmana (nutritive, nourishing).

Meat of Shikhi (Peacock)

नातिपथ्यः शिखी पथ्यः श्रोत्रस्वरवयोद्दशाम्||५८||
The flesh of shikhi (peacock) is –
Na atipathya – not very wholesome,
but it is good for the ears (srotra), voice (svara), to slow down aging (vaya), and eyes (drik).

Meat of Kukkuta (cock)

तद्वच्च कुक्कुटो वृष्यः ग्राम्यस्तु श्लेष्मलो गुरुः।
Flesh of cock (wild fowl), is similar to that of peacock;
it is Vrishya – aphrodisiac;
that of the domesticated (gramya) fowl increases kapha and is guru (hard to digest).

Meat of Krakara (black partridge)

मेधाऽनलकरा हृद्याः क्रकराः सोपचक्रकाः||५९||
Flesh of krakara (black partridge) is
Medhakara – increases intelligence,
Analakara – improves digestion,
Hridya – is good for the heart (or the mind);
Similar is the flesh of upachakraka.

Meat of Kanakapota

गुरुः सलवणः काणकपोतः सर्वदोषकृत्|
Meat of kana kapota is
Guru – hard to digest,
Sa lavana – slightly salty and
Sarvadoshakrit – increases all the doshas.

Meat of Chataka

चटकाः श्लेष्मलाः स्निग्धा वातघ्नाः शुक्रलाः परम्||६०||
Meat of cataka is
Sleshmala – increases kapha,
Snigdha – unctuous,
Vataghna – mitigates vata and
Shukrala param – best to increase semen.

Flesh of animals of the next succeeding groups (bilesaya, prasaha, mahamriga, jalachara and matsya)

गुरूष्णस्निग्धमधुरा वर्गाश्चातो यथोत्तरम्|
मूत्रशुक्रकृतो बल्या वातघ्नाः कफपित्तलाः||६१||
Flesh of animals of the next succeeding groups (bilesaya, prasaha, mahamriga, jalachara and matsya) are successively more and more
Guru – hard to digest,
Ushna – hot in potency,
Snigdha – unctuous,
Madhura – sweet,
Mutrakrita – increases urine,
Shukrakrita – increases semen,
Balya – strengthening,
Vatagna – mitigates vata and
Kaphapittala – increases kapha and pitta.

Meat of Mahamriga (large animals)

शीता महामृगास्तेषु, क्रव्यादप्रसहाः पुनः|
लवणानुरसाः पाके कटुका मांसवर्धनाः||६२||
जीर्णार्शोग्रहणीदोषशोषार्तानां परं हिताः|
Flesh of the Mahamrigas (big animals) are
Sheeta – cold in potency generally;
Among them the flesh of carnivorous (kravyada) and prasaha animals have
Lavanaanurasa – salty secondary taste,
Katupaka – pungent taste conversion at the end of digestion,
Mamsavardhana – increases the muscle bulk,
It is indicated in persons suffering from long standing haemorrhoids (jeernaarshas), duodenal diseases (grahani dosha) and emaciation (shosha).

Meat of Goat (Aja)

नातिशीतगुरुस्निग्धं मांसमाजमदोषलम्||६३||
शरीरधातुसामान्यादनभिष्यन्दि बृंहण्म्|
Goat’s meat is –
Na atisheetam – not very cold in potency,
Guru – hard to digest,
Snigdham – unctuous,
Adoshalam – does not aggravate the doshas,
Sharira dhatu samanyad – identical to the doshas of the human body,
Anabhisyandi – does not cause increase of secretions in the tissue channels,
Brihmana – nourishing, causes weight gain.

Meat of sheep (Avi)

विपरीतमतो ज्ञेयमाविकं बृंहणं तु तत्||६४||
The properties of meat of Avi (sheep) are opposite in nature to that of goat but is brihmana (causes weight gain).

Gomamsa (flesh of cow, bull, bullock)

शुष्ककासश्रमात्यग्निविषमज्वरपीनसान्|
कार्श्यं केवलवातांश्च गोमांसं सन्नियच्छति||६५||
Gomamsa (flesh of cow, bull, bullock) cures
Shushkakasa – dry cough,
Shrama – exhaustion,
Atyagni – excess hunger,
Vishamajwara – intermittent fevers,
Pinasa – chronic nasal catarrh,
Karshya – emaciation and
Kevalavataroga – diseases caused by increase of vata independently.

Flesh of Mahisa (Buffalo)

उष्णो गरीयान्महिषः स्वप्नदार्ढ्यबृहत्त्वकृत्|
Flesh of Mahisa (buffalo) is
Ushna – hot,
Guru – not easily digestible,
Swapnakrit – produces sleep,
Dardyakrit – increases strength and
Bahutvakrit–increases stoutness of the body.

Flesh of Varaha (pig)

तद्वद्वराहः श्रमहा रुचिशुक्रबलप्रदः||६६||
Flesh of varaha (pig) is similar to that of buffalo. It is
Shramaha – relieves fatigue, and increases
Ruchi – taste,
Shukra – semen and
Bala – strength.

Flesh of Matsya (Fish)

मत्स्याः परं कफकराः चिलिचीमस्त्रिदोषकृत्|
Fish in general tends to greatly increase Kapha. Chilichima fish tends to increase all the three doshas.

Best birds

लावरोहितगोधैणाः स्वे स्वे वर्गे वराः परम्||६७||
Meat of lava (swallow), rohita (a fresh water fish), godha (iguana) and ena (black antelope) are best in their respective groups.

मत्स्यादिपक्षिणांचैवगुरूण्यण्डानिचादिशेत्।
तानिस्निग्धानिवृष्याणिस्वादुपाकरसानिच॥६७१+१॥
The eggs of fishes and birds are heavy in nature (Guru), unctuous (Snigdha), aphrodisiac (Vrushya), have sweet taste (Swadu Rasa) and undergo sweet taste conversion after digestion (SwaduPaka).

Meats which are suitable and unsuitable for consumption

मांसं सद्योहतं शुद्धं वयःस्थं च भजेत् त्यजेत्|
मृतं कृशं भृशं मेद्यं व्याधिवारिविषैर्हतम्||६८||
The following types of meat can be used for consumption:
Sadyohatam – meat of animals which have just been killed,
Shuddha – which are uncontaminated and
Vayastham – of young animals only should be used as food;
Meat that should not be used for consumption:
Svayammritam – Meat of naturally dead animals,
Krisha – that are very emaciated,
Medyam – which are very fatty,
and of those animals which are dead due to vyadhi (diseases), vari (water) and visha (poison) should be rejected.

पुंस्त्रियोः पूर्वपश्चार्धे गुरुणी, गर्भिणी गुरुः|
लघुर्योषिच्चतुष्पात्सु, विहङ्गेषु पुनः पुमान्||६९||
शिरःस्कन्धोरुपृष्ठस्य कट्याः सक्थ्नोश्च गौरवम्|
तथाऽऽमपक्वाशययोर्यथापूर्वं विनिर्दिशेत्||७०||
शोणितप्रभृतीनां च धातूनामुत्तरोत्तरम्|
मांसाद्गरीयो वृषणमेढ्रवृक्कयकृद्गुदम्||७१||
Meat obtained from the parts above the umbilicus of male animals, from the parts below the umbilicus of female animals and that obtained from pregnant animals are all guru (hard to digest).
Among the quadrupeds, the flesh of females is laghu (easily digestible) whereas the flesh of males is laghu among birds.
Flesh obtained from the shira (head), skanda (neck), uru (thighs), prishta (back), kati (waist), sakthi (forelegs), amashaya (stomach) and pakvashaya (intestines) are hard to digest in the reverse order of enumeration i.e., flesh obtained from shira (head) is the most heaviest for digestion and that obtained from pakvashaya the least.
Among dhatus (tissues), rakta (blood), mamsa (muscle), meda (fat) etc. are successively more and more guru;
Vrishana (testicles), medra (penis), vrikka (kidneys), yakrit (liver) and guda (rectum) are harder to digest than the flesh.

ShakaVarga – Group of leafy vegetables

शाकं पाठाशठीसूषासुनिषण्णसतीनजम्|
त्रिदोषघ्नं लघु ग्राहि सराजक्षववास्तुकम्||७२||
Patha (Cissampelos pareira), Shati (Hedychium spicatum), Srusha, Sunishanna, Satinaja in general are
Tridoshagna – mitigates all the three doshas,
Laghu – are easily digestible and
Grahi – absorbent.
सुनिषण्णोऽग्निकृद्वृष्यस्तेषु राजक्षवः परम्|
ग्रहण्यर्शोविकारघ्नः वर्चोभेदि तु वास्तुकम्||७३||
Among the above mentioned shaka (vegetables),
Sunishanna increases hunger (agnikrit) and is aphrodisiac (vrishya);
Rajakshava is still better and cures duodenal diseases (grahanivikara) and haemorrhoids (arshas);
Vastuka breaks up the hard faeces (varchobhedi).

Kakamachi (Solanum nigrum), Cangeri (Oxalis corniculata)

हन्ति दोषत्रयं कुष्ठं वृष्या सोष्णा रसायनी|
काकमाची सरा स्वर्या चाङ्गेर्यम्लाऽग्निदीपनी||७४||
ग्रहण्यर्शोऽनिलश्लेष्महितोष्णा ग्राहिणी लघुः|
Kakamachi (Solanum nigrum) is
Hantidoshatrayam – mitigates the three doshas,
Useful in
Kushta – skin diseases,
Vrishya – is aphrodisiac,
Ushna – hot in potency,
Rasayanam – rejuvenator,
Sara – causes easy movement of faeces and
Svarya – is good for the voice.
Changeri (Oxalis corniculata) is –
Amla – sour in taste,
Agni deepani – kindles digestion,
Useful in
Grahani – duodenal diseases,
Arsha – haemorrhoids and
Anilasleshma – increased vata and kapha,
Ushna – hot in potency,
Grahi – withholds elimination of fluids and
Laghu – is easily digestible.

पटोलसप्तलारिष्टशार्ङ्गेष्टावल्गुजाऽमृताः||७५||
वेत्राग्रबृहतीवासाकुतिलीतिलपर्णिकाः|
मण्डूकपर्णीकर्कोटकारवेल्लकपर्पटाः||७६||
नाडीकलायगोजिह्वावार्ताकं वनतिक्तकम्|
करीरं कुलकं नन्दी कुचैला शकुलादनी||७७||
कटिल्लं केम्बुकं शीतं सकोशातककर्कशम्|
तिक्तं पाके कटु ग्राहि वातलं कफपित्तजित्||७८||
Patola, saptala, arista (neem leaves), sharngeshta (angaravalli/bharangi), Avalguja (Bakuchi), amruta (Tinospora), Vetra (shoot of vetra), Brhati (Solanum indicum), vasa (Adhatodavasica), kutilla, tilaparnika (badraka), mandukaparni (Gotu kola), Karkota, karavella (bitter gourd), parpata, nadikalaya, gojihwa (godhumi),vartaka (brhati), vanatiktaka (vatsaka/kutaja), karira, kulaka (kupila), nandi (jaya),kucaila, sakuladani (mesasrngi), katilla (raktapunarnava), kebuka (kembuka),kosataka and karkasa (kampilla) are
Sheeta – cold in potency,
Tikta rasa – bitter in taste,
Katupaka – pungent at the end of digestion,
Grahi – absorbent,
Vatalam – increase Vata and
Kaphapittajit – mitigate Kapha and Pitta.

हृद्यं पटोलं कृमिनुत्स्वादुपाकं रुचिप्रदम्|
पित्तलं दीपनं भेदि वातघ्नं बृहतीद्वयम्||७९||
कारवेल्लं सकटुकं दीपनं कफजित्परम्||८०||
Patola is
Hridya – good for the heart (or the mind),
Kriminut – destroys worms,
Svadupaka – sweet at the end of digestion and
Ruchipradam – improves taste.
The two Brihati (Brihati and Kantakari) are
Pittala – increases pitta,
Deepana – promotes hunger,
Bhedi – breaks the hard faeces and
Vatagna – alleviates Vata.
Vrusha (Vasa) cures
Vami – vomiting,
Kasa – cough,
It is the best remedy for Raktapitta – haemorrhagic diseases.
Karavella (bitter gourd) is
Katu – slightly pungent in taste,
Deepana – kindles digestion and
Kaphajit param – excellently mitigates kapha.

वार्ताकं कटु तिक्तोष्णं मधुरं कफवातजित्|
सक्षारमग्निजननं हृद्यं रुच्यमपित्तलम्||८१||
करीरमाध्मानकरं कषायं स्वादु तिक्तकम्|
Vartaka (brinjal) is
Katutikta – pungent, bitter in taste,
Ushna – hot in potency,
Madhura – sweet,
Kaphavatajit – mitigates kapha and vata,
Sa ksharam – is slightly alkaline,
Agni jananam – kindles digestion,
Hridyam – good for the heart,
Ruchyam – improves taste and
Apittalam – does not aggravate pitta.
Karira produces
Adhmana – distension of the abdomen,
Kashaya svadutikta – is astringent, sweet and bitter in taste.
Kosataki and Avalguja are
Bhedana – break the hard faeces and
Agni deepana – kindle digestion.

Tanduliya and Munjata

तण्डुलीयो हिमो रूक्षः स्वादुपाकरसो लघुः|
मदपित्तविषास्रघ्नः मुञ्जातं वातपित्तजित्||८३||
स्निग्धं शीतं गुरु स्वादु बृंहणं शुक्रकृत्परम्|
Tanduliya is
Hima – cold in potency,
Ruksha – dry,
Swadupaka rasa – sweet in taste and also at the end of digestion and
Lagu – easily digestible.
It cures
Mada – intoxication,
Pitta – disorders due to pitta vitiation,
Visha – poison and
Asrik – disorders of blood.

Munjata properties –
Vata pittajit – mitigates vata and pitta,
Snigdha – is unctuous,
Sheeta – cold in potency,
Guru – hard to digest,
Swadu – sweet,
Brihmana – makes the body stout and
Shukrakrit – increases semen.

Palankya, Upodika (spinach) and Chanchu

गुर्वी सरा तु पालङ्क्या मदघ्नी चाप्युपोदका||८४||
पालङ्क्यावत्स्मृतश्चञ्चुः स तु सङ्ग्रहणात्मकः|
Palankya is guru (hard to digest) and sara (laxative).
Upodika (spinach) is madagni (relieves intoxication).
Chanchu is similar to palankya and is sangrahanatmaka (withholds elimination of fluids).

Vidari