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| {| class="wikitable" style="align:left;" | | {| class="wikitable" style="align:left;" |
| |+ style="text-align:left;" | Table 4: Relation of guna and rasa | | |+ style="text-align:left;" | Table 4: Relation of guna and rasa |
− | ! Guna | + | ! [[Guna|Guna]] |
| ! Rasa | | ! Rasa |
| |- | | |- |
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| |- | | |- |
| | Dry (ruksha) | | | Dry (ruksha) |
− | | Kashaya | + | | [[Kashaya|Kashaya]] |
− | | Katu | + | | [[Katu|Katu]] |
− | | Tikta | + | | [[Tikta|Tikta]] |
| |- | | |- |
| | Oily (snigdha) | | | Oily (snigdha) |
− | | Madhura | + | | [[Madhura|Madhura]] |
− | | Amla | + | | [[Amla|Amla]] |
− | | Lavana | + | | [[Lavana|Lavana]] |
| |- | | |- |
| | Hot (ushna) | | | Hot (ushna) |
− | | Lavana | + | | [[Lavana|Lavana]] |
− | | Amla | + | | [[Amla|Amla]] |
− | | Katu | + | | [[Katu|Katu]] |
| |- | | |- |
| | Cold (sheeta) | | | Cold (sheeta) |
− | | Kashaya | + | | [[Kashaya|Kashaya]] |
− | | Madhura | + | | [[Madhura|Madhura]] |
− | | Tikta | + | | [[Tikta|Tikta]] |
| |- | | |- |
| | Guru (heavy to digest) | | | Guru (heavy to digest) |
− | | Madhura | + | | [[Madhura|Madhura]] |
− | | Kashaya | + | | [[Kashaya|Kashaya]] |
− | | Lavana | + | | [[Lavana|Lavana]] |
| |- | | |- |
| | Laghu (light to digest) | | | Laghu (light to digest) |
− | | Tikta | + | | [[Tikta|Tikta]] |
− | | Katu | + | | [[Katu|Katu]] |
− | | Amla | + | | [[Amla|Amla]] |
| |- | | |- |
| |} | | |} |
| <div style='text-align:justify;'> | | <div style='text-align:justify;'> |
− | Among the twenty characteristics beginning with heaviness (gurvadiguna), the six listed above are the most prominent, achieving the level of potency (virya). They distinguish three levels of prominence: superior, medium, and inferior. The dravya (substances) with sweet taste predominantly have heavy to digest, unctuous, and cold qualities. <br/> | + | Among the twenty characteristics beginning with heaviness (gurvadiguna), the six listed above are the most prominent, achieving the level of potency (virya). They distinguish three levels of prominence: superior, medium, and inferior. The [[Dravya|dravya (substances)]] with sweet taste predominantly have heavy to digest, unctuous, and cold qualities. <br/> |
− | The dravya with bitter, astringent, and salty tastes predominantly have light to digest, dry, and hot properties.<ref>AyuSoft Team. Rasa-Siddhaanta Tastes: All Useful all Over [Internet]. 2006 [cited 2022 Oct 9]. Available from: https://ayusoft.ayush.gov.in/rasa-siddhaanta-tastes-all-useful-all-over/</ref></div> | + | The [[Dravya|dravya]] with bitter, astringent, and salty tastes predominantly have light to digest, dry, and hot properties.<ref>AyuSoft Team. Rasa-Siddhaanta Tastes: All Useful all Over [Internet]. 2006 [cited 2022 Oct 9]. Available from: https://ayusoft.ayush.gov.in/rasa-siddhaanta-tastes-all-useful-all-over/</ref></div> |
| | | |
| == Primary Taste and adjunct, secondary taste (anurasa) == | | == Primary Taste and adjunct, secondary taste (anurasa) == |