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Annapanavidhi Adhyaya (view source)
Revision as of 05:30, 12 December 2017
, 05:30, 12 December 2017→The qualities of koradusha, shyamaka and other grains
mukundo JiNTigarmUTI varukA varakAstathA|
mukundo JiNTigarmUTI varukA varakAstathA|
SibirotkaTajUrNAhvAH SyAmAkasadRuSA guNaiH||18||
SibirotkaTajUrNAhvAH SyAmAkasadRuSA guNaiH||18||
<div style="text-align:justify;">
''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]
</div>
==== The qualities of barley and bamboo ====
==== The qualities of barley and bamboo ====