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The general qualities and varieties of rice:

The general qualities and varieties of rice:

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Red rice (''rakta shali''), big rice (''maha shali''), ''kalamah'', ''shakunahritah, turnaka, dirghashuka,  gaurah,  panduka, langulau,'' ''sugandhaka'' (basmati rice), ''lohavalah, sariva, pramodakah, patanaga, tapaniya'' and other varieties of “good” rice are cold in potency, sweet in taste (after digestion), mild ''vata''-stimulant and can lead to constipation with less faecal output. They are unctuous, nourishing, seminiferous and diuretic. [8-10]

Red rice (''rakta shali''), big rice (''maha shali''), ''kalamah'', ''shakunahritah, turnaka, dirghashuka,  gaurah,  panduka, langulau,'' ''sugandhaka'' (basmati rice), ''lohavalah, sariva, pramodakah, patanaga, tapaniya'' and other varieties of “good” rice are cold in potency, sweet in taste (after digestion), mild [[vata]]-stimulant and can lead to constipation with less faecal output. They are unctuous, nourishing, seminiferous and diuretic. [8-10]

Of these, red rice is the best. It is adipsous and is effective in treating ''tridosha''. The next best is the big rice and the next best is the ''kalamah'' and so on, in the order they are mentioned above. [11]

Of these, red rice is the best. It is adipsous and is effective in treating tri[[dosha]]. The next best is the big rice and the next best is the ''kalamah'' and so on, in the order they are mentioned above. [11]

''Yavaka, hayana, pansu vapya'' (deep-water paddy), ''naishadhaka'' and other kinds of rice are similar to the above mentioned types of rice regarding their good and bad qualities. [12]

''Yavaka, hayana, pansu vapya'' (deep-water paddy), ''naishadhaka'' and other kinds of rice are similar to the above mentioned types of rice regarding their good and bad qualities. [12]

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''Shashtika'' rice is cold in potency, unctuous, not heavy, and sweet. It pacifies the three ''doshas'' and stabilizes them. The white variety is the best type of ''shashtika'' rice and the dark-white comes next in order [13]

''Shashtika'' rice is cold in potency, unctuous, not heavy, and sweet. It pacifies the three [[dosha]] and stabilizes them. The white variety is the best type of ''shashtika'' rice and the dark-white comes next in order [13]

''Varaka'' (''Chinaka''- Panicum miliaceum Linn), ''uddalaka'' (''Vanakodrava''- Paspalum scrobiculatum var. sommeronii Stapf.), ''china'', ''sharada, ujjvala, dardura,'' the fragrant rice (''gandhana''), and ''kuruvinda'' are slightly different in quality from the ''shashtika'' rice. [14]

''Varaka'' (''Chinaka''- Panicum miliaceum Linn), ''uddalaka'' (''Vanakodrava''- Paspalum scrobiculatum var. sommeronii Stapf.), ''china'', ''sharada, ujjvala, dardura,'' the fragrant rice (''gandhana''), and ''kuruvinda'' are slightly different in quality from the ''shashtika'' rice. [14]

''Vrihi'' rice is sweet in taste and acidic after digestion, stimulates ''pitta'' and is heavy. The ''patala'' grain causes excessive urination and defecation, enhances body heat and also increases ''tridosha''. [15]

''Vrihi'' rice is sweet in taste and acidic after digestion, stimulates [[pitta]] and is heavy. The ''patala'' grain causes excessive urination and defecation, enhances body heat and also increases tri[[dosha]]. [15]

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''Koradusha'', or ''sanwa'' millet (Paspalum scrobiculatum var. sommeronii Stapf) and ''shyamaka'' or common millet (Echinochloa frumentacea Link) are astringents and sweet in taste, light, ''vata''-stimulant ''kapha'' and ''pitta'' diminishing, and desiccants.

''Koradusha'', or ''sanwa'' millet (Paspalum scrobiculatum var. sommeronii Stapf) and ''shyamaka'' or common millet (Echinochloa frumentacea Link) are astringents and sweet in taste, light, [[vata]]-stimulant [[kapha]] and [[pitta]] diminishing, and desiccants.

''Hasti-shyamaka'' (Echinochloa crus galli- (Linn.) Beauv), ''nivara'' (Hygroryaza aristata Nees), ''toyaparni, gavedhuka'' (Coix lacryma-Jobi Linn.), ''prasantika, ambhyashyamaka, lauhitya, anu,'' Italian millet (Setaria italica Linn. Beauv), ''mukunda, jhinti, garmuti, varuka'' (Sarghum halepense Linn.), ''varaka'' (''shyambeeja''), ''shibira, utkata'' and great millet (Sorghum vulgare (Linn.) Pers.) have similar qualitites as that of ''shyamaka''. [16-18]

''Hasti-shyamaka'' (Echinochloa crus galli- (Linn.) Beauv), ''nivara'' (Hygroryaza aristata Nees), ''toyaparni, gavedhuka'' (Coix lacryma-Jobi Linn.), ''prasantika, ambhyashyamaka, lauhitya, anu,'' Italian millet (Setaria italica Linn. Beauv), ''mukunda, jhinti, garmuti, varuka'' (Sarghum halepense Linn.), ''varaka'' (''shyambeeja''), ''shibira, utkata'' and great millet (Sorghum vulgare (Linn.) Pers.) have similar qualitites as that of ''shyamaka''. [16-18]

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Barley (Hordeum vulgare Linn.) is dry, cold in potency, not heavy, sweet in taste, increases excessively ''vata'' and feces, stabilizes, is astringent in action, promotive of strength and is effective in treating the discordance of ''kapha''.

Barley (Hordeum vulgare Linn.) is dry, cold in potency, not heavy, sweet in taste, increases excessively [[vata]] and feces, stabilizes, is astringent in action, promotive of strength and is effective in treating the discordance of [[kapha]].

The bamboo is considered to be dry, astringent (''kashaya anurasa''), sweet, and is effective in treating ''kapha'' and ''pitta''. It removes fat, worms and poison and is strengthening. [19-20]

The bamboo is considered to be dry, astringent (''kashaya anurasa''), sweet, and is effective in treating [[kapha]] and [[pitta]]. It removes fat, worms and poison and is strengthening. [19-20]

===== The properties of wheat =====

===== The properties of wheat =====

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Wheat (Triticum aestivum Linnaeus) alleviates morbid ''vata'', sweet, cold in potency, vitalizing, nourishing, aphrodisiac, unctuous, stabilizing and heavy. [21]

Wheat (Triticum aestivum Linnaeus) alleviates morbid [[vata]], sweet, cold in potency, vitalizing, nourishing, aphrodisiac, unctuous, stabilizing and heavy. [21]

''Nandimukhi'' (crowfoot grass) and ''madhuli'' (Eleusine coracana Gaerin) corn are sweet, unctuous and cold in potency. Thus, ends the first section on monocotyledons. [22]

''Nandimukhi'' (crowfoot grass) and ''madhuli'' (Eleusine coracana Gaerin) corn are sweet, unctuous and cold in potency. Thus, ends the first section on monocotyledons. [22]