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Annapanavidhi Adhyaya (view source)

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<big>'''Sutra Sthana Chapter 27. Classification and Regimen of food and beverages'''</big>

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<big>'''Abstract'''</big>

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<div style="text-align:justify;">Since food is considered as the source of life as well as cause of diseases, this chapter is dedicated to a discussion on various dietary preparations, including post-prandial drinks, their properties and beneficial effects on the body. The edibles and beverages have been classified into twelve categories by type: cereals, pulses, meat, green vegetables, fruits, green herbs, alcoholic beverages, water, milk and milk products, sweet products including honey, prepared items, and ahara upayogi (useful foods). The description also includes use of diet in specific disease conditions indicating its therapeutic use. The chapter encompasses various principles of digestion of food and beverages according to habitat, age, part used, processing method, its mixture. Agni (digestive capacity) of an individual is important for processing the food properly and achieving the desirable effects. </div>

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'''Keywords''': ''Annapana'', dietetics, classification of dietary articles, ''anupana'', beverages, cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food.

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{{Infobox

|title = Annapanavidhi Adhyaya

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}}

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~~==[[Sutra Sthana]] Chapter 27, Chapter on the regimen of food and beverages ==~~

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~~=== Abstract ===~~

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~~<div style="text-align:justify;">~~

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The characteristics of edibles and beverages have been classified into twelve categories by type: cereals, pulses, meat, green vegetables, fruits, green herbs, alcoholic beverages, water, milk and milk products, sweet products including honey, prepared items, and ''ahara upayogi'' (useful foods). Since food is considered in Ayurveda to be the source of life as well as diseases, this chapter is dedicated to a discussion on various dietary preparations, including post-prandial drinks and their characteristics. The chapter encompasses various principles of digestion of food and beverages according to its habitat, age, part used, processing method, its mixture. ''Agni'' (digestive capacity) of an individual is important for processing the food properly and achieving the desirable effects.

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~~</div>~~

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'''Keywords''': ''Annapana'', dietetics, classification of dietary articles, ''anupana'', beverages. cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food

=== Introduction ===

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Food is the most important source to achieve health and disease according to Ayurveda, and is even considered as a source of life as well as diseases. Wholesome diet is considered not just to be nourishing, but also to be therapeutic. It has also been given importance in other vedic texts. For instance, Maharshi Kashyapa considered food as ''mahabheshaja'' (great medicine) (Ka.S.Khil-4/5-6). However, there are some differences between ''ahara'' (food) and ''bheshaja'' (medicine) - the former is ''rasa pradhana'' (taste-centric) while the latter is ''veerya pradhana'' (potency centric).

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Food is the most important source to achieve health and disease according to [[Ayurveda]], and is even considered as a source of life as well as diseases. Wholesome diet is considered not just to be nourishing, but also to be therapeutic. It has also been given importance in other vedic texts. For instance, Maharshi Kashyapa considered food as ''mahabheshaja'' (great medicine) (Ka.S.Khil-4/5-6). However, there are some differences between ''ahara'' (food) and ''bheshaja'' (medicine) - the former is ''rasa pradhana'' (taste-centric) while the latter is ''veerya pradhana'' (potency centric).

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The etymological meaning of ''ahara'' (food) is to collect (''ahiyate'') for the nutritional purpose of the body. ''Ahara'' is a generic term that can mean ''anna'' (literally, cereals, but also mean solid food) and ''pana'' (beverages or anything drinkable). ''Ahara'' can be classified into twelve categories and should be balanced, consisting of carbohydrates, proteins, fats, salts, water, vitamins and essential micronutrients available from ''shashtika'' (rice), ''shali'' paddy, ''mudga'' (pulses), ''ghrita'' (clarified butter), ''saindhava lavana'' (rock salt), ''antariksha'' (rain water), ''amalaki'' (Indian gooseberry), ''madhu'' (honey) and ''payas'' (milk). According to Ayurveda, balanced diet besides nourishing the body, maintains the equilibrium of ''doshas, dhatus'' and ''malas''.

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The etymological meaning of ''ahara'' (food) is to collect (''ahiyate'') for the nutritional purpose of the body. ''Ahara'' is a generic term that can mean ''anna'' (literally, cereals, but also mean solid food) and ''pana'' (beverages or anything drinkable). ''Ahara'' can be classified into twelve categories and should be balanced, consisting of carbohydrates, proteins, fats, salts, water, vitamins and essential micronutrients available from ''shashtika'' (rice), ''shali'' paddy, ''mudga'' (pulses), ''ghrita'' (clarified butter), ''saindhava lavana'' (rock salt), ''antariksha'' (rain water), ''amalaki'' (Indian gooseberry), ''madhu'' (honey) and ''payas'' (milk). According to [[Ayurveda]], balanced diet besides nourishing the body, maintains the equilibrium of ''doshas, dhatus'' and ''malas''.

There are many substances in ''shaka varga'' (greens or green vegetables) that are used as diet and medicine, like ''kakamachi'' (Solanum nigrum Linn.), ''patha'' (Cissampelos pareira Linn.), ''shatishaka'' (Hedychium spicaticum Buch-Ham), ''changeri'' (Oxalis corniculata Linn.), ''shakuladani'' (Picrorhiza kurroa Royle ex Benth.), ''vrishapushpa'' (Adhatoda vasika Nees), ''gojihva'' (Launea asplenifolia Hook.f.), ''tilaparnika'' (Gynandropsis gynanndra Linn.), ''prapunnada'' (Cassia tora Linn.), ''triparni'' (Adiantum lunulatum Burm.), ''parpatakam'' (Fumaria vaillantti Loisel) etc.

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तृष्णादाहज्वरश्वासरक्तपित्तक्षतक्षयान्।

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वातपित्तमुदावर्तंस्वरभेदंमदात्ययम्॥१२५॥

तिक्तास्यतामास्यशोषंकासंचाशुव्यपोहति।

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मृद्वीकाबृंहणीवृष्यामधुरास्निग्धशीतला॥१२६॥

मधुरंबृंहणंवृष्यंखर्जूरंगुरुशीतलम्।

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क्षयेऽभिघातेदाहेचवातपित्तेचतद्धितम्॥१२७॥

तर्पणंबृंहणंफल्गुगुरुविष्टम्भिशीतलम्।

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परूषकंमधूकंचवातपित्तेचशस्यते॥१२८॥

मधुरंबृंहणंबल्यमाम्रातंतर्पणंगुरु।

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सस्नेहंश्लेष्मलंशीतंवृष्यंविष्टभ्यजीर्यति॥१२९॥

तालशस्यानिसिद्धानिनारिकेलफलानिच।

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बृंहणस्निग्धशीतानिबल्यानिमधुराणिच॥१३०॥

मधुराम्लकषायंचविष्टम्भिगुरुशीतलम्।

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पित्तश्लेष्मकरंभव्यंग्राहिवक्रविशोधनम्॥१३१॥

अम्लंपरूषकंद्राक्षाबदराण्यारुकाणिच।

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पित्तश्लेष्मप्रकोपीणिकर्कन्धुनिकुचान्यपि॥१३२॥

नात्युष्णंगुरुसम्पक्वंस्वादुप्रायंमुखप्रियम्।

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बृंहणंजीर्यतिक्षिप्रंनातिदोषलमारुकम्॥१३३॥

द्विविधंशीतमुष्णंचमधुरंचाम्लमेवच।

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गुरुपारावतंज्ञेयमरुच्यत्यग्निनाशनम्॥१३४॥

भव्यादल्पान्तरगुणंकाश्मर्यफलमुच्यते।

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तथैवाल्पान्तरगुणंतूदमम्लंपरूषकात्॥१३५॥

कषायमधुरंटङ्कंवातलंगुरुशीतलम्।

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कपित्थमामंकण्ठघ्नंविषघ्नंग्राहिवातलम् ॥१३६॥

मधुराम्लकषायत्वात्सौगन्ध्याच्चरुचिप्रदम्।

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परिपक्वं चदोषघ्नंविषघ्नंग्राहिगुर्वपि॥१३७॥

बिल्वंतुदुर्जरंपक्वंदोषलंपूतिमारुतम्।

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स्निग्धोष्णतीक्ष्णंतद्बालंदीपनंकफवातजित्॥१३८॥

रक्तपित्तकरंबालमापूर्णंपित्तवर्धनम्।

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पक्वमाम्रंजयेद्वायुंमांसशुक्रबलप्रदम्॥१३९॥

कषायमधुरप्रायंगुरुविष्टम्भिशीतलम्।

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जाम्बवंकफपित्तघ्नंग्राहिवातकरंपरम्॥१४०॥

बदरंमधुरंस्निग्धंभेदनंवातपित्तजित्।

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तच्छुष्कंकफवातघ्नंपित्तेनचविरुध्यते॥१४१॥

कषायमधुरंशीतंग्राहिसिम्बि(ञ्चि)तिकाफलम्।

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गाङ्गेरुकीकरीरंचबिम्बीतोदनधन्वनम्॥१४२॥

मधुरंसकषायंचशीतंपित्तकफापहम्।

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सम्पक्वंपनसंमोचंराजादनफलानिच॥१४३॥

स्वादूनिसकषायाणिस्निग्धशीतगुरूणिच।

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कषायविशदत्वाच्चसौगन्ध्याच्चरुचिप्रदम्॥१४४॥

अवदंशक्षमंहृद्यंवातलंलवलीफलम्।

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नीपंशताह्वकं पीलुतृणशून्यंविकङ्कतम्॥१४५॥

प्राचीनामलकंचैवदोषघ्नंगरहारिच।

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ऐङ्गुदंतिक्तमधुरंस्निग्धोष्णंकफवातजित्॥१४६॥

तिन्दुकंकफपित्तघ्नंकषायंमधुरंलघु।

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विद्यादामलकेसर्वान्रसांल्लवणवर्जितान्॥१४७॥

रूक्षंस्वादुकषायाम्लंकफपित्तहरंपरम्।

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रसासृङ्मांसमेदोजान्दोषान्हन्तिबिभीतकम्॥१४८॥

स्वरभेदकफोत्क्लेदपित्तरोगविनाशनम्।

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अम्लंकषायमधुरंवातघ्नंग्राहिदीपनम्॥१४९॥

स्निग्धोष्णंदाडिमंहृद्यंकफपित्ताविरोधिच।

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रूक्षाम्लंदाडिमंयत्तुतत्पित्तानिलकोपनम्॥१५०॥

मधुरंपित्तनुत्तेषांपूर्वंदाडिममुत्तमम्।

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वृक्षाम्लंग्राहिरूक्षोष्णंवातश्लेष्मणिशस्यते॥१५१॥

अम्लिकायाःफलंपक्वंतस्मादल्पान्तरंगुणैः।

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गुणैस्तैरेवसंयुक्तंभेदनंत्वम्लवेतसम्॥१५२॥

शूलेऽरुचौविबन्धेचमन्देऽग्नौमद्यविप्लवे ।

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हिक्काश्वासेचकासेचवम्यांवर्चोगदेषुच॥१५३॥

वातश्लेष्मसमुत्थेषुसर्वेष्वेवोपदिश्यते।

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केसरंमातुलुङ्गस्यलघुशेषमतोऽन्यथा॥१५४॥

रोचनोदीपनोहृद्यःसुगन्धिस्त्वग्विवर्जितः।

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कर्चूरःकफवातघ्नःश्वासहिक्कार्शसांहितः॥१५५॥

मधुरंकिञ्चिदम्लंचहृद्यंभक्तप्ररोचनम्।

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दुर्जरंवातशमनंनागरङ्गफलंगुरु ॥१५६॥

वातामाभिषुकाक्षोटमुकूलकनिकोचकाः।

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गुरूष्णस्निग्धमधुराःसोरुमाणाबलप्रदाः॥१५७॥

वातघ्नाबृंहणावृष्याःकफपित्ताभिवर्धनाः।

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प्रियालमेषांसदृशंविद्यादौष्ण्यंविनागुणैः॥१५८॥

श्लेष्मलंमधुरंशीतंश्लेष्मातकफलंगुरु।

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श्लेष्मलंगुरुविष्टम्भिचाङ्कोटफलमग्निजित्॥१५९॥

गुरूष्णंमधुरंरूक्षंकेशघ्नंचशमीफलम्।

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विष्टम्भयतिकारञ्जंवातश्लेष्माविरोधिच॥१६०॥

आम्रातकंदन्तशठमम्लंसकरमर्दकम्।

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रक्तपित्तकरंविद्यादैरावतकमेवच॥१६१॥

वातघ्नंदीपनंचैववार्ताकंकटुतिक्तकम्।

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वातलंकफपित्तघ्नंविद्यात्पर्पटकीफलम्॥१६२॥

पित्तश्लेष्मघ्नमम्लंचवातलंचाक्षिकीफलम्।

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मधुराण्यम्लपाकीनिपित्तश्लेष्महराणिच॥१६३॥

अश्वत्थोदुम्बरप्लक्षन्यग्रोधानांफलानिच।

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कषायमधुराम्लानिवातलानिगुरूणिच॥१६४॥

भल्लातकास्थ्यग्निसमंतन्मांसंस्वादुशीतलम्।

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पञ्चमःफलवर्गोऽयमुक्तःप्रायोपयोगिकः॥१६५॥

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tr̥ṣṇādāhajvaraśvāsaraktapittakṣatakṣayān|

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vātapittamudāvartaṁ svarabhēdaṁ madātyayam||125||

tiktāsyatāmāsyaśōṣaṁ kāsaṁ cāśu vyapōhati|

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mr̥dvīkā br̥ṁhaṇī vr̥ṣyā madhurā snigdhaśītalā||126||

madhuraṁ br̥ṁhaṇaṁ vr̥ṣyaṁ kharjūraṁ guru śītalam|

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kṣayē'bhighātē dāhē ca vātapittē ca taddhitam||127||

tarpaṇaṁ br̥ṁhaṇaṁ phalgu guru viṣṭambhi śītalam|

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parūṣakaṁ madhūkaṁ ca vātapittē ca śasyatē||128||

madhuraṁ br̥ṁhaṇaṁ balyamāmrātaṁ tarpaṇaṁ guru|

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sasnēhaṁ ślēṣmalaṁ śītaṁ vr̥ṣyaṁ viṣṭabhya jīryati||129||

tālaśasyāni siddhāni nārikēlaphalāni ca|

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br̥ṁhaṇasnigdhaśītāni balyāni madhurāṇi ca||130||

madhurāmlakaṣāyaṁ ca viṣṭambhi guru śītalam|

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pittaślēṣmakaraṁ bhavyaṁ grāhi vakraviśōdhanam||131||

amlaṁ parūṣakaṁ drākṣā badarāṇyārukāṇi ca|

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pittaślēṣmaprakōpīṇi karkandhunikucānyapi||132||

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nātyuṣṇaṁ guru sampakvaṁ svāduprāyaṁ mukhapriyam|

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nātyuṣṇaṁ guru sampakvaṁ svāduprāyaṁ mukhapriyam|

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br̥ṁhaṇaṁ jīryati kṣipraṁ nātidōṣalamārukam||133||

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dvividhaṁ śītamuṣṇaṁ ca madhuraṁ cāmlamēva ca|

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dvividhaṁ śītamuṣṇaṁ ca madhuraṁ cāmlamēva ca|

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guru pārāvataṁ jñēyamarucyatyagnināśanam||134||

bhavyādalpāntaraguṇaṁ kāśmaryaphalamucyatē|

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tathaivālpāntaraguṇaṁ tūdamamlaṁ parūṣakāt||135||

kaṣāyamadhuraṁ ṭaṅkaṁ vātalaṁ guru śītalam|

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kapitthamāmaṁ kaṇṭhaghnaṁ viṣaghnaṁ grāhi vātalam [1] ||136||

madhurāmlakaṣāyatvāt saugandhyācca rucipradam|

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paripakvaṁ [2] ca dōṣaghnaṁ viṣaghnaṁ grāhi gurvapi||137||

bilvaṁ tu durjaraṁ pakvaṁ dōṣalaṁ pūtimārutam|

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snigdhōṣṇatīkṣṇaṁ tadbālaṁ dīpanaṁ kaphavātajit||138||

raktapittakaraṁ bālamāpūrṇaṁ pittavardhanam|

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pakvamāmraṁ jayēdvāyuṁ māṁsaśukrabalapradam||139||

kaṣāyamadhuraprāyaṁ guru viṣṭambhi śītalam|

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jāmbavaṁ kaphapittaghnaṁ grāhi vātakaraṁ param||140||

badaraṁ madhuraṁ snigdhaṁ bhēdanaṁ vātapittajit|

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tacchuṣkaṁ kaphavātaghnaṁ pittē na ca virudhyatē||141||

kaṣāyamadhuraṁ śītaṁ grāhi simbi(ñci)tikāphalam|

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gāṅgērukī karīraṁ ca bimbī tōdanadhanvanam||142||

madhuraṁ sakaṣāyaṁ ca śītaṁ pittakaphāpaham|

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sampakvaṁ panasaṁ mōcaṁ rājādanaphalāni ca||143||

svādūni sakaṣāyāṇi snigdhaśītagurūṇi ca|

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kaṣāyaviśadatvācca saugandhyācca rucipradam||144||

avadaṁśakṣamaṁ hr̥dyaṁ vātalaṁ lavalīphalam|

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nīpaṁ śatāhvakaṁ [3] pīlu tr̥ṇaśūnyaṁ vikaṅkatam||145||

prācīnāmalakaṁ caiva dōṣaghnaṁ garahāri ca|

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aiṅgudaṁ tiktamadhuraṁ snigdhōṣṇaṁ kaphavātajit||146||

tindukaṁ kaphapittaghnaṁ kaṣāyaṁ madhuraṁ laghu|

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vidyādāmalakē sarvān rasāṁllavaṇavarjitān||147||

rūkṣaṁ svādu kaṣāyāmlaṁ kaphapittaharaṁ param|

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rasāsr̥ṅmāṁsamēdōjāndōṣān hanti bibhītakam||148||

svarabhēdakaphōtklēdapittarōgavināśanam|

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amlaṁ kaṣāyamadhuraṁ vātaghnaṁ grāhi dīpanam||149||

snigdhōṣṇaṁ dāḍimaṁ hr̥dyaṁ kaphapittāvirōdhi ca|

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rūkṣāmlaṁ dāḍimaṁ yattu tat pittānilakōpanam||150||

madhuraṁ pittanuttēṣāṁ pūrvaṁ dāḍimamuttamam|

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vr̥kṣāmlaṁ grāhi rūkṣōṣṇaṁ vātaślēṣmaṇi śasyatē||151||

amlikāyāḥ phalaṁ pakvaṁ tasmādalpāntaraṁ guṇaiḥ|

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guṇaistairēva saṁyuktaṁ bhēdanaṁ tvamlavētasam||152||

śūlē'rucau vibandhē ca mandē'gnau madyaviplavē [4] |

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hikkāśvāsē ca kāsē ca vamyāṁ varcōgadēṣu ca||153||

vātaślēṣmasamutthēṣu sarvēṣvēvōpadiśyatē|

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kēsaraṁ mātuluṅgasya laghu śēṣamatō'nyathā||154||

rōcanō dīpanō hr̥dyaḥ sugandhistvagvivarjitaḥ|

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karcūraḥ kaphavātaghnaḥ śvāsahikkārśasāṁ hitaḥ||155||

madhuraṁ kiñcidamlaṁ ca hr̥dyaṁ bhaktaprarōcanam|

+

durjaraṁ vātaśamanaṁ nāgaraṅgaphalaṁ guru [5] ||156||

vātāmābhiṣukākṣōṭamukūlakanikōcakāḥ|

+

gurūṣṇasnigdhamadhurāḥ sōrumāṇā balapradāḥ||157||

vātaghnā br̥ṁhaṇā vr̥ṣyāḥ kaphapittābhivardhanāḥ|

+

priyālamēṣāṁ sadr̥śaṁ vidyādauṣṇyaṁ vinā guṇaiḥ||158||

ślēṣmalaṁ madhuraṁ śītaṁ ślēṣmātakaphalaṁ guru|

+

ślēṣmalaṁ guru viṣṭambhi cāṅkōṭaphalamagnijit||159||

gurūṣṇaṁ madhuraṁ rūkṣaṁ kēśaghnaṁ ca śamīphalam|

+

viṣṭambhayati kārañjaṁ vātaślēṣmāvirōdhi ca||160||

āmrātakaṁ dantaśaṭhamamlaṁ sakaramardakam|

+

raktapittakaraṁ vidyādairāvatakamēva ca||161||

vātaghnaṁ dīpanaṁ caiva vārtākaṁ kaṭu tiktakam|

+

vātalaṁ kaphapittaghnaṁ vidyāt parpaṭakīphalam||162||

pittaślēṣmaghnamamlaṁ ca vātalaṁ cākṣikīphalam|

+

madhurāṇyamlapākīni pittaślēṣmaharāṇi ca||163||

aśvatthōdumbaraplakṣanyagrōdhānāṁ phalāni ca|

+

kaṣāyamadhurāmlāni vātalāni gurūṇi ca||164||

bhallātakāsthyagnisamaṁ tanmāṁsaṁ svādu śītalam|

+

pañcamaḥ phalavargō'yamuktaḥ prāyōpayōgikaḥ||165||

Line 2,056: Line 2,139:

tRuShNAdAhajvaraSvAsaraktapittakShatakShayAn|

+

vAtapittamudAvartaM svaraBedaM madAtyayam||125||

tiktAsyatAmAsyaSoShaM kAsaM cASu vyapohati|

+

mRudvIkA bRuMhaNI vRuShyA madhurA snigdhaSItalA||126||

madhuraM bRuMhaNaM vRuShyaM KarjUraM guru SItalam|

+

kShaye&BiGAte dAhe ca vAtapitte ca taddhitam||127||

tarpaNaM bRuMhaNaM Palgu guru viShTamBi SItalam|

+

parUShakaM madhUkaM ca vAtapitte ca Sasyate||128||

madhuraM bRuMhaNaM balyamAmrAtaM tarpaNaM guru|

+

sasnehaM SleShmalaM SItaM vRuShyaM viShTaBya jIryati||129||

tAlaSasyAni siddhAni nArikelaPalAni ca|

+

bRuMhaNasnigdhaSItAni balyAni madhurANi ca||130||

madhurAmlakaShAyaM ca viShTamBi guru SItalam|

+

pittaSleShmakaraM BavyaM grAhi vakraviSodhanam||131||

amlaM parUShakaM drAkShA badarANyArukANi ca|

+

pittaSleShmaprakopINi karkandhunikucAnyapi||132||

nAtyuShNaM guru sampakvaM svAduprAyaM muKapriyam|

+

bRuMhaNaM jIryati kShipraM nAtidoShalamArukam||133||

dvividhaM SItamuShNaM ca madhuraM cAmlameva ca|

+

guru pArAvataM j~jeyamarucyatyagninASanam||134||

BavyAdalpAntaraguNaM kASmaryaPalamucyate|

+

tathaivAlpAntaraguNaM tUdamamlaM parUShakAt||135||

kaShAyamadhuraM Ta~gkaM vAtalaM guru SItalam|

+

kapitthamAmaM kaNThaGnaM viShaGnaM grAhi vAtalam ||136||

madhurAmlakaShAyatvAt saugandhyAcca rucipradam|

−

paripakvaM ca doShaGnaM viShaGnaM grAhi gurvapi||137||

+

paripakvaM ca doShaGnaM viShaGnaM grAhi gurvapi||137||

bilvaM tu durjaraM pakvaM doShalaM pUtimArutam|

+

snigdhoShNatIkShNaM tadbAlaM dIpanaM kaPavAtajit||138||

raktapittakaraM bAlamApUrNaM pittavardhanam|

+

pakvamAmraM jayedvAyuM mAMsaSukrabalapradam||139||

kaShAyamadhuraprAyaM guru viShTamBi SItalam|

+

jAmbavaM kaPapittaGnaM grAhi vAtakaraM param||140||

badaraM madhuraM snigdhaM BedanaM vAtapittajit|

+

tacCuShkaM kaPavAtaGnaM pitte na ca virudhyate||141||

kaShAyamadhuraM SItaM grAhi simbi(~jci)tikAPalam|

+

gA~ggerukI karIraM ca bimbI todanadhanvanam||142||

madhuraM sakaShAyaM ca SItaM pittakaPApaham|

+

sampakvaM panasaM mocaM rAjAdanaPalAni ca||143||

svAdUni sakaShAyANi snigdhaSItagurUNi ca|

+

kaShAyaviSadatvAcca saugandhyAcca rucipradam||144||

avadaMSakShamaM hRudyaM vAtalaM lavalIPalam|

−

nIpaM SatAhvakaM pIlu tRuNaSUnyaM vika~gkatam||145||

+

nIpaM SatAhvakaM pIlu tRuNaSUnyaM vika~gkatam||145||

prAcInAmalakaM caiva doShaGnaM garahAri ca|

+

ai~ggudaM tiktamadhuraM snigdhoShNaM kaPavAtajit||146||

tindukaM kaPapittaGnaM kaShAyaM madhuraM laGu|

+

vidyAdAmalake sarvAn rasAMllavaNavarjitAn||147||

rUkShaM svAdu kaShAyAmlaM kaPapittaharaM param|

+

rasAsRu~gmAMsamedojAndoShAn hanti biBItakam||148||

svaraBedakaPotkledapittarogavinASanam|

+

amlaM kaShAyamadhuraM vAtaGnaM grAhi dIpanam||149||

snigdhoShNaM dADimaM hRudyaM kaPapittAvirodhi ca|

+

rUkShAmlaM dADimaM yattu tat pittAnilakopanam||150||

madhuraM pittanutteShAM pUrvaM dADimamuttamam|

+

vRukShAmlaM grAhi rUkShoShNaM vAtaSleShmaNi Sasyate||151||

amlikAyAH PalaM pakvaM tasmAdalpAntaraM guNaiH|

+

guNaistaireva saMyuktaM BedanaM tvamlavetasam||152||

SUle&rucau vibandhe ca mande&gnau madyaviplave |

+

hikkASvAse ca kAse ca vamyAM varcogadeShu ca||153||

vAtaSleShmasamuttheShu sarveShvevopadiSyate|

+

kesaraM mAtulu~ggasya laGu SeShamato&nyathA||154||

rocano dIpano hRudyaH sugandhistvagvivarjitaH|

+

karcUraH kaPavAtaGnaH SvAsahikkArSasAM hitaH||155||

madhuraM ki~jcidamlaM ca hRudyaM Baktaprarocanam|

+

durjaraM vAtaSamanaM nAgara~ggaPalaM guru ||156||

vAtAmABiShukAkShoTamukUlakanikocakAH|

+

gurUShNasnigdhamadhurAH sorumANA balapradAH||157||

vAtaGnA bRuMhaNA vRuShyAH kaPapittABivardhanAH|

+

priyAlameShAM sadRuSaM vidyAdauShNyaM vinA guNaiH||158||

Line 2,254: Line 2,371:

रोचनंदीपनंवृष्यमार्द्रकंविश्वभेषजम्।

+

वातश्लेष्मविबन्धेषुरसस्तस्योपदिश्यते॥१६६॥

रोचनोदीपनस्तीक्ष्णःसुगन्धिर्मुखशोधनः।

+

जम्बीरःकफवातघ्नःक्रिमिघ्नोभक्तपाचनः॥१६७॥

बालंदोषहरं, वृद्धंत्रिदोषं, मारुतापहम्।

+

स्निग्धसिद्धं, विशुष्कंतुमूलकंकफवातजित्॥१६८॥

हिक्काकासविषश्वासपार्श्वशूलविनाशनः।

+

पित्तकृत्कफवातघ्नःसुरसःपूतिगन्धहा॥१६९॥

यवानीचार्जकश्चैवशिग्रुशालेयमृष्टकम्।

+

हृद्यान्यास्वादनीयानिपित्तमुत्क्लेशयन्तिच॥१७०॥

गण्डीरोजलपिप्पल्यस्तुम्बरुःशृङ्गवेरिका।

+

तीक्ष्णोष्णकटुरूक्षाणिकफवातहराणिच॥१७१॥

पुंस्त्वघ्नःकटुरूक्षोष्णोभूस्तृणोवक्रशोधनः।

+

खराह्वाकफवातघ्नीबस्तिरोगरुजापहा॥१७२॥

धान्यकंचाजगन्धाचसुमुखश्चेतिरोचनाः।

+

सुगन्धानातिकटुकादोषानुत्क्लेशयन्तिच॥१७३॥

ग्राहीगृञ्जनकस्तीक्ष्णोवातश्लेष्मार्शसांहितः।

+

स्वेदनेऽभ्यवहारेचयोजयेत्तमपित्तिनाम्॥१७४॥

श्लेष्मलोमारुतघ्नश्चपलाण्डुर्नचपित्तनुत् ।

+

आहारयोगीबल्यश्चगुरुर्वृष्योऽथरोचनः॥१७५॥

क्रिमिकुष्ठकिलासघ्नोवातघ्नोगुल्मनाशनः।

+

स्निग्धश्चोष्णश्चवृष्यश्चलशुनःकटुकोगुरुः॥१७६॥

शुष्काणिकफवातघ्नान्येतान्येषांफलानिच।

+

हरितानामयंचैषषष्ठोवर्गःसमाप्यते॥१७७॥

Line 2,292: Line 2,421:

atha haritavargaḥ-

+

rōcanaṁ dīpanaṁ vr̥ṣyamārdrakaṁ viśvabhēṣajam|

+

vātaślēṣmavibandhēṣu rasastasyōpadiśyatē||166||

rōcanō dīpanastīkṣṇaḥ sugandhirmukhaśōdhanaḥ|

+

jambīraḥ kaphavātaghnaḥ krimighnō bhaktapācanaḥ||167||

bālaṁ dōṣaharaṁ, vr̥ddhaṁ tridōṣaṁ, mārutāpaham|

+

snigdhasiddhaṁ, viśuṣkaṁ tu mūlakaṁ kaphavātajit||168||

hikkākāsaviṣaśvāsapārśvaśūlavināśanaḥ|

+

pittakr̥t kaphavātaghnaḥ surasaḥ pūtigandhahā||169||

yavānī cārjakaścaiva śigruśālēyamr̥ṣṭakam|

+

hr̥dyānyāsvādanīyāni pittamutklēśayanti ca||170||

gaṇḍīrō jalapippalyastumbaruḥ śr̥ṅgavērikā|

+

tīkṣṇōṣṇakaṭurūkṣāṇi kaphavātaharāṇi ca||171||

puṁstvaghnaḥ kaṭurūkṣōṣṇō bhūstr̥ṇō vakraśōdhanaḥ|

+

kharāhvā kaphavātaghnī bastirōgarujāpahā||172||

dhānyakaṁ cājagandhā ca sumukhaścēti rōcanāḥ|

+

sugandhā nātikaṭukā dōṣānutklēśayanti ca||173||

grāhī gr̥ñjanakastīkṣṇō vātaślēṣmārśasāṁ hitaḥ|

+

svēdanē'bhyavahārē ca yōjayēttamapittinām||174||

ślēṣmalō mārutaghnaśca palāṇḍurna ca pittanut [1] |

+

āhārayōgī balyaśca gururvr̥ṣyō'tha rōcanaḥ||175||

krimikuṣṭhakilāsaghnō vātaghnō gulmanāśanaḥ|

+

snigdhaścōṣṇaśca vr̥ṣyaśca laśunaḥ kaṭukō guruḥ||176||

śuṣkāṇi kaphavātaghnānyētānyēṣāṁ phalāni ca|

+

haritānāmayaṁ caiṣa ṣaṣṭhō vargaḥ samāpyatē||177||

Line 2,333: Line 2,475:

rocanaM dIpanaM vRuShyamArdrakaM viSvaBeShajam|

+

vAtaSleShmavibandheShu rasastasyopadiSyate||166||

rocano dIpanastIkShNaH sugandhirmuKaSodhanaH|

+

jambIraH kaPavAtaGnaH krimiGno BaktapAcanaH||167||

bAlaM doShaharaM, vRuddhaM tridoShaM, mArutApaham|

+

snigdhasiddhaM, viSuShkaM tu mUlakaM kaPavAtajit||168||

hikkAkAsaviShaSvAsapArSvaSUlavinASanaH|

+

pittakRut kaPavAtaGnaH surasaH pUtigandhahA||169||

yavAnI cArjakaScaiva SigruSAleyamRuShTakam|

+

hRudyAnyAsvAdanIyAni pittamutkleSayanti ca||170||

gaNDIro jalapippalyastumbaruH SRu~ggaverikA|

+

tIkShNoShNakaTurUkShANi kaPavAtaharANi ca||171||

puMstvaGnaH kaTurUkShoShNo BUstRuNo vakraSodhanaH|

+

KarAhvA kaPavAtaGnI bastirogarujApahA||172||

dhAnyakaM cAjagandhA ca sumuKaSceti rocanAH|

+

sugandhA nAtikaTukA doShAnutkleSayanti ca||173||

grAhI gRu~jjanakastIkShNo vAtaSleShmArSasAM hitaH|

+

svedane&ByavahAre ca yojayettamapittinAm||174||

SleShmalo mArutaGnaSca palANDurna ca pittanut |

+

AhArayogI balyaSca gururvRuShyo&tha rocanaH||175||

krimikuShThakilAsaGno vAtaGno gulmanASanaH|

+

snigdhaScoShNaSca vRuShyaSca laSunaH kaTuko guruH||176||

SuShkANi kaPavAtaGnAnyetAnyeShAM PalAni ca|

+

haritAnAmayaM caiSha ShaShTho vargaH samApyate||177||

Line 2,372: Line 2,526:

−

Now begins the section on greens. The green ginger/adraka (Zingiber officinale Rosc.) is an appetizer, digestion-stimulant, aphrodisiac and its juice is prescribed in cases of obstruction due to vata and kapha. [166]

+

Now begins the section on greens. The green ginger/''adraka'' (Zingiber officinale Rosc.) is an appetizer, digestion-stimulant, aphrodisiac and its juice is prescribed in cases of obstruction due to ''vata'' and ''kapha''. [166]

−

The lemon/ jambira (Citrus limon (Linn.) Burm.F) is appetizer, digestive-stimulant, acute fragrant, mouth cleanser, is effective in treating kapha and vata, vermicide and helps the digestion of food. [167]

+

The lemon/ ''jambira'' (Citrus limon (Linn.) Burm.F) is appetizer, digestive-stimulant, acute fragrant, mouth cleanser, is effective in treating ''kapha'' and ''vata'', vermicide and helps the digestion of food. [167]

−

The garden radish/mulaka (Raphanus sativus Linn.) when tender allays vitiated doshas, but when overgrown, provokes these doshas. When prepared with unctuous substances it alleviates vata. And when dried, it alleviates kapha and vata. [168]

+

The garden radish/''mulaka'' (Raphanus sativus Linn.) when tender allays vitiated ''doshas'', but when overgrown, provokes these ''doshas.'' When prepared with unctuous substances it alleviates ''vata''. And when dried, it alleviates ''kapha'' and ''vata''. [168]

−

The holy basil/surasa (Ocimum sanctum Linn.) is effective in treating hiccups, cough, poison, dyspnea, pleural effusion, kapha and vata, and eliminates fetor. It, however, aggravates pitta .[169]

+

The holy basil/''surasa'' (Ocimum sanctum Linn.) is effective in treating hiccups, cough, poison, dyspnea, pleural effusion, ''kapha'' and ''vata'', and eliminates fetor. It, however, aggravates ''pitta'' .[169]

−

Carum/yavani (Trachyspermum ammi (Linn.) sprague), shrubby basil/arjaka (Orthosiphon pallidus Royle), drumstick/shigru(Moringa oleifera Lam), small variety of radish /~~Shaleya~~ (Raphanus sativus Linn.), and brown mustard/mristaka (Brassica juncea (Linn.) Czern. & Coss) are cordial, palatable and excite the pitta. [170]

+

Carum/''yavani'' (Trachyspermum ammi (Linn.) sprague), shrubby basil/''arjaka'' (Orthosiphon pallidus Royle), drumstick/''shigru''(Moringa oleifera Lam), small variety of radish /''shaleya'' (Raphanus sativus Linn.), and brown mustard/''mristaka'' (Brassica juncea (Linn.) Czern. & Coss) are cordial, palatable and excite the ''pitta''. [170]

−

The gandira (Coleus barbatus Benth.), the hog fruit/~~Jalapippali~~ (Lippia nodiflora Rich.), Indian toothache/~~Tumbaru~~ (Zanthoxylum armatum DC),and green coriander/sringaverika Coriandrum sativum Linn.)are acute, hot, pungent, dry and are effective in curing kapha and vata. [171]

+

The ''gandira'' (Coleus barbatus Benth.), the hog fruit/''jalapippali'' (Lippia nodiflora Rich.), Indian toothache/''tumbaru'' (Zanthoxylum armatum DC),and green coriander/''sringaverika'' Coriandrum sativum Linn.)are acute, hot, pungent, dry and are effective in curing ''kapha'' and ''vata''. [171]

−

The ginger grass/bhustrina (Hyptis suaveolens (Linn.) Poit) is anaphrodisiac, pungent, dry, hot, and useful as a mouth cleanser. Celery seeds/kharahva (Carum roxburghianum (D.C.) Benth. & Hk.f.) are effective in curing kapha and vata and painful urinary disorders. [172]

+

The ginger grass/''bhustrina'' (Hyptis suaveolens (Linn.) Poit) is anaphrodisiac, pungent, dry, hot, and useful as a mouth cleanser. Celery seeds/''kharahva'' (Carum roxburghianum (D.C.) Benth. & Hk.f.) are effective in curing ''kapha'' and ''vata'' and painful urinary disorders. [172]

−

Coriander/dhanyaka (Coriandrum sativum Linn.), wild thyme/ajagandha (Thymus serpyllum Linn.) and sumukha (Ocimum sp.) are appetizers, fragrant, not very pungent, and further aggravate morbid dosha conditions [173]

+

Coriander/''dhanyaka'' (Coriandrum sativum Linn.), wild thyme/''ajagandha'' (Thymus serpyllum Linn.) and ''sumukha'' (Ocimum sp.) are appetizers, fragrant, not very pungent, and further aggravate morbid ''dosha'' conditions [173]

−

The leek/grinjanaka (Allium ameloprasum Hook.f. non Linn.) is an astringent, acute and beneficial in vata and kapha disorders and in piles. This should be used in sudation therapy and as an article of diet by those who are not suffering from pitta-discordance. [174]

+

The leek/''grinjanaka'' (Allium ameloprasum Hook.f. non Linn.) is an astringent, acute and beneficial in ''vata'' and ''kapha'' disorders and in piles. This should be used in sudation therapy and as an article of diet by those who are not suffering from ''pitta''-discordance. [174]

−

The onion/palandu (Allium cepa Linn) promotes kapha and is effective in treating vata but not of pitta. It is a good adjuvant for food and is a strength-enhancer, heavy, aphrodisiac and appetizing. [175]

+

The onion/''palandu'' (Allium cepa Linn) promotes ''kapha'' and is effective in treating ''vata'' but not of ''pitta''. It is a good adjuvant for food and is a strength-enhancer, heavy, aphrodisiac and appetizing. [175]

−

The garlic/lashuna (Allium sativum Linn.) is effective in treating worms, dermatosis including leprosy, vata disorders and gulma. It is unctuous, hot, aphrodisiac, pungent and heavy. [176]

+

The garlic/''lashuna'' (Allium sativum Linn.) is effective in treating worms, dermatosis including leprosy, ''vata'' disorders and ''gulma''. It is unctuous, hot, aphrodisiac, pungent and heavy. [176]

−

These in their dried condition and their fruits are effective in curing kapha and vata. Thus, ends the sixth section on greens. [177]

+

These in their dried condition and their fruits are effective in curing ''kapha'' and ''vata.'' Thus, ends the sixth section on greens. [177]

</div>

Line 2,401: Line 2,556:

प्रकृत्यामद्यमम्लोष्णमम्लंचोक्तंविपाकतः।

+

सर्वंसामान्यतस्तस्यविशेषउपदेक्ष्यते॥१७८॥

Line 2,406: Line 2,562:

prakr̥tyā madyamamlōṣṇamamlaṁ cōktaṁ vipākataḥ|

+

sarvaṁ sāmānyatastasya viśēṣa upadēkṣyatē||178||

Line 2,411: Line 2,568:

prakRutyA madyamamloShNamamlaM coktaM vipAkataH|

+

sarvaM sAmAnyatastasya viSeSha upadekShyate||178||

Line 2,418: Line 2,576:

कृशानांसक्तमूत्राणांग्रहण्यर्शोविकारिणाम्।

+

सुराप्रशस्तावातघ्नीस्तन्यरक्तक्षयेषुच॥१७९॥

हिक्काश्वासप्रतिश्यायकासवर्चोग्रहारुचौ।

+

वम्यानाहविबन्धेषुवातघ्नीमदिराहिता॥१८०॥

शूलप्रवाहिकाटोपकफवातार्शसांहितः।

+

जगलोग्राहिरूक्षोष्णःशोफघ्नोभक्तपाचनः॥१८१॥

शोषार्शोग्रहणीदोषपाण्डुरोगारुचिज्वरान्।

+

हन्त्यरिष्टःकफकृतान्रोगान्रोचनदीपनः ॥१८२॥

मुखप्रियःसुखमदःसुगन्धिर्बस्तिरोगनुत् ।

+

जरणीयःपरिणतोहृद्योवर्ण्यश्चशार्करः॥१८३॥

रोचनोदीपनोहृद्यःशोषशोफार्शसांहितः।

+

स्नेहश्लेष्मविकारघ्नोवर्ण्यःपक्वरसोमतः॥१८४॥

जरणीयोविबन्धघ्नःस्वरवर्णविशोधनः।

+

लेखनःशीतरसिकोहितःशोफोदरार्शसाम्॥१८५॥

सृष्टभिन्नशकृद्वातोगौडस्तर्पणदीपनः।

+

पाण्डुरोगव्रणहितादीपनीचाक्षिकीमता ॥१८६॥

सुरासवस्तीव्रमदोवातघ्नोवदनप्रियः।

+

छेदीमध्वासवस्तीक्ष्णोमैरेयोमधुरोगुरुः॥१८७॥

धातक्याऽभिषुतोहृद्यो रूक्षोरोचनदीपनः।

−

माध्वीकवन्न चात्युष्णोमृद्वीकेक्षुरसासवः॥१८८॥

+

माध्वीकवन्न चात्युष्णोमृद्वीकेक्षुरसासवः॥१८८॥

रोचनंदीपनंहृद्यंबल्यंपित्ताविरोधिच।

+

विबन्धघ्नंकफघ्नंचमधुलघ्वल्पमारुतम्॥१८९॥

सुरासमण्डारूक्षोष्णायवानांवातपित्तला।

+

गुर्वीजीर्यतिविष्टभ्यश्लेष्मलातुमधूलिका॥१९०॥

दीपनंजरणीयंचहृत्पाण्डुक्रिमिरोगनुत्।

+

ग्रहण्यर्शोहितभेदिसौवीरकतुषोदकम्॥१९१॥

दाहज्वरापहंस्पर्शात्पानाद्वातकफापहम्।

+

विबन्धघ्नमवस्रंसिदीपनंचाम्लकाञ्जिकम्॥१९२॥

प्रायशोऽभिनवंमद्यंगुरुदोषसमीरणम्।

+

स्रोतसांशोधनंजीर्णंदीपनंलघुरोचनम्॥१९३॥

हर्षणंप्रीणनंमद्यंभयशोकश्रमापहम्।

+

प्रागल्भ्यवीर्यप्रतिभातुष्टिपुष्टिबलप्रदम्॥१९४॥

सात्त्विकैर्विधिवद्युक्त्यापीतंस्यादमृतंयथा।

+

वर्गोऽयंसप्तमोमद्यमधिकृत्यप्रकीर्तितः॥१९५॥

Line 2,471: Line 2,646:

kr̥śānāṁ saktamūtrāṇāṁ grahaṇyarśōvikāriṇām|

+

surā praśastā vātaghnī stanyaraktakṣayēṣu ca||179||

hikkāśvāsapratiśyāyakāsavarcōgrahārucau|

+

vamyānāhavibandhēṣu vātaghnī madirā hitā||180||

śūlapravāhikāṭōpakaphavātārśasāṁ hitaḥ|

+

jagalō grāhirūkṣōṣṇaḥ śōphaghnō bhaktapācanaḥ||181||

śōṣārśōgrahaṇīdōṣapāṇḍurōgārucijvarān|

+

hantyariṣṭaḥ kaphakr̥tān rōgānrōcanadīpanaḥ [1] ||182||

mukhapriyaḥ sukhamadaḥ sugandhirbastirōganut [2] |

+

jaraṇīyaḥ pariṇatō hr̥dyō varṇyaśca śārkaraḥ||183||

rōcanō dīpanō hr̥dyaḥ śōṣaśōphārśasāṁ hitaḥ|

+

snēhaślēṣmavikāraghnō varṇyaḥ pakvarasō mataḥ||184||

jaraṇīyō vibandhaghnaḥ svaravarṇaviśōdhanaḥ|

+

lēkhanaḥ śītarasikō hitaḥ śōphōdarārśasām||185||

sr̥ṣṭabhinnaśakr̥dvātō gauḍastarpaṇadīpanaḥ|

+

pāṇḍurōgavraṇahitā dīpanī cākṣikī matā [3] ||186||

surāsavastīvramadō vātaghnō vadanapriyaḥ|

+

chēdī madhvāsavastīkṣṇō mairēyō madhurō guruḥ||187||

dhātakyā'bhiṣutō hr̥dyō [4] rūkṣō rōcanadīpanaḥ|

+

mādhvīkavanna [5] cātyuṣṇō mr̥dvīkēkṣurasāsavaḥ||188||

rōcanaṁ dīpanaṁ hr̥dyaṁ balyaṁ pittāvirōdhi ca|

+

vibandhaghnaṁ kaphaghnaṁ ca madhu laghvalpamārutam||189||

surā samaṇḍā rūkṣōṣṇā yavānāṁ vātapittalā|

+

gurvī jīryati viṣṭabhya ślēṣmalā tu madhūlikā||190||

dīpanaṁ jaraṇīyaṁ ca hr̥tpāṇḍukrimirōganut|

+

grahaṇyarśōhita bhēdi sauvīrakatuṣōdakam||191||

dāhajvarāpahaṁ sparśāt pānādvātakaphāpaham|

+

vibandhaghnamavasraṁsi dīpanaṁ cāmlakāñjikam||192||

prāyaśō'bhinavaṁ madyaṁ gurudōṣasamīraṇam|

+

srōtasāṁ śōdhanaṁ jīrṇaṁ dīpanaṁ laghu rōcanam||193||

harṣaṇaṁ prīṇanaṁ madyaṁ bhayaśōkaśramāpaham|

+

prāgalbhyavīryapratibhātuṣṭipuṣṭibalapradam||194||

sāttvikairvidhivadyuktyā pītaṁ syādamr̥taṁ yathā|

+

vargō'yaṁ saptamō madyamadhikr̥tya prakīrtitaḥ||195||

iti madyavargaḥ saptamaḥ

+

kRuSAnAM saktamUtrANAM grahaNyarSovikAriNAm|

+

surA praSastA vAtaGnI stanyaraktakShayeShu ca||179||

hikkASvAsapratiSyAyakAsavarcograhArucau|

+

vamyAnAhavibandheShu vAtaGnI madirA hitA||180||

SUlapravAhikATopakaPavAtArSasAM hitaH|

+

jagalo grAhirUkShoShNaH SoPaGno BaktapAcanaH||181||

SoShArSograhaNIdoShapANDurogArucijvarAn|

+

hantyariShTaH kaPakRutAn rogAnrocanadIpanaH ||182||

muKapriyaH suKamadaH sugandhirbastiroganut |

+

jaraNIyaH pariNato hRudyo varNyaSca SArkaraH||183||

rocano dIpano hRudyaH SoShaSoPArSasAM hitaH|

+

snehaSleShmavikAraGno varNyaH pakvaraso mataH||184||

jaraNIyo vibandhaGnaH svaravarNaviSodhanaH|

+

leKanaH SItarasiko hitaH SoPodarArSasAm||185||

sRuShTaBinnaSakRudvAto gauDastarpaNadIpanaH|

+

pANDurogavraNahitA dIpanI cAkShikI matA ||186||

surAsavastIvramado vAtaGno vadanapriyaH|

+

CedI madhvAsavastIkShNo maireyo madhuro guruH||187||

dhAtakyA&BiShuto hRudyo rUkSho rocanadIpanaH|

+

mAdhvIkavanna cAtyuShNo mRudvIkekShurasAsavaH||188||

rocanaM dIpanaM hRudyaM balyaM pittAvirodhi ca|

+

vibandhaGnaM kaPaGnaM ca madhu laGvalpamArutam||189||

surA samaNDA rUkShoShNA yavAnAM vAtapittalA|

+

gurvI jIryati viShTaBya SleShmalA tu madhUlikA||190||

dIpanaM jaraNIyaM ca hRutpANDukrimiroganut|

+

grahaNyarSohita Bedi sauvIrakatuShodakam||191||

dAhajvarApahaM sparSAt pAnAdvAtakaPApaham|

+

vibandhaGnamavasraMsi dIpanaM cAmlakA~jjikam||192||

prAyaSo&BinavaM madyaM gurudoShasamIraNam|

+

srotasAM SodhanaM jIrNaM dIpanaM laGu rocanam||193||

harShaNaM prINanaM madyaM BayaSokaSramApaham|

+

prAgalByavIryapratiBAtuShTipuShTibalapradam||194||

sAttvikairvidhivadyuktyA pItaM syAdamRutaM yathA|

+

vargo&yaM saptamo madyamadhikRutya prakIrtitaH||195||

Line 2,576: Line 2,786:

−

Sura wine is recommended in cases of emaciation, suppression of urine, assimilation-disorders, piles, deficiency of milk and blood, and is effective in treating vata. [179]

+

''Sura'' wine is recommended in cases of emaciation, suppression of urine, assimilation-disorders, piles, deficiency of milk and blood, and is effective in treating ''vata''. [179]

−

The madira wine is beneficial in hiccups, dyspnea, coryza, cough, scybalous stools, anorexia, vomiting, constipation and is effective in treating vata. [180]

+

The ''madira'' wine is beneficial in hiccups, dyspnea, coryza, cough, scybalous stools, anorexia, vomiting, constipation and is effective in treating ''vata''. [180]

−

The jagala wine is beneficial in colic, dysentery, abdominal distension/borborygmi, kapha, vata and piles. It is an astringent, dry in property, hot in potency, effective in treating edema and stimulates digestion. [181]

+

The ''jagala'' wine is beneficial in colic, dysentery, abdominal distension/borborygmi, ''kapha, vata'' and piles. It is an astringent, dry in property, hot in potency, effective in treating edema and stimulates digestion. [181]

−

The arishta or medicated wine is effective in treating consumption, piles, assimilation-disorders, anemia, anorexia, fever and other diseases when these arise from kapha. It is an effective appetizer. [182]

+

The ''arishta'' or medicated wine is effective in treating consumption, piles, assimilation-disorders, anemia, anorexia, fever and other diseases when these arise from ''kapha''. It is an effective appetizer. [182]

Sugar wine is palatable and a mild intoxicant. It is fragrant, effective in treating painful urinary disorders, promotes digestion, improves complexion, and is also a cardiac tonic. [183]

−

The pakvarasa wine is an appetizer, beneficial in consumption, complexion, edema and piles, and is an effective medication for treating kapha-disorders and disorders born of the overuse of unctuous articles. [184]

+

The ''pakvarasa'' wine is an appetizer, beneficial in consumption, complexion, edema and piles, and is an effective medication for treating ''kapha''-disorders and disorders born of the overuse of unctuous articles. [184]

−

The shitarasika wine is a good appetizer, effective in treating constipation, and in improving/enhancing voice and complexion. It is also a lekhana (weight-loss medication) and is beneficial in treating edema, abdominal afflictions and piles. [185]

+

The ''shitarasika'' wine is a good appetizer, effective in treating constipation, and in improving/enhancing voice and complexion. It is also a ''lekhana'' (weight-loss medication) and is beneficial in treating edema, abdominal afflictions and piles. [185]

−

Gud (jaggery, or coarse, unrefined sugar) wine is a refreshing, nourishing drink that is also a very good appetizer. It is beneficial in treating wounds since it has antiseptic properties. [186]

+

''Gud'' (jaggery, or coarse, unrefined sugar) wine is a refreshing, nourishing drink that is also a very good appetizer. It is beneficial in treating wounds since it has antiseptic properties. [186]

−

The surasava wine is very strong (creating severe intoxication), effective in treating vata and palatable. The madhvasava is depletive and sharp and the maireya wine is sweet and heavy. [187]

+

The ''surasava'' wine is very strong (creating severe intoxication), effective in treating ''vata'' and palatable. The ''madhvasava'' is depletive and sharp and the ''maireya'' wine is sweet and heavy. [187]

−

Fire-flame bush/dhatakyasava (Woodfordia fruticosa Kurz.) wine is mild, dry, and appetizing. Grape and sugar wines are similar but not as hot. [188]

+

Fire-flame bush/''dhatakyasava'' (Woodfordia fruticosa Kurz.) wine is mild, dry, and appetizing. Grape and sugar wines are similar but not as hot. [188]

−

The honey wine is a light, appetizing and strengthening drink. It does not provoke the pitta, and is an effective tonic for treating constipation and kapha. However, it slightly increases vata. [189]

+

The honey wine is a light, appetizing and strengthening drink. It does not provoke the ''pitta'', and is an effective tonic for treating constipation and ''kapha''. However, it slightly increases ''vata''. [189]

−

Suramanda wine (consumed undistilled/without filtering) made out of barley is dry, hot, increases vata and pitta, is heavy and delays digestion and madhulika wine increases kapha dosha. [190]

+

''Suramanda'' wine (consumed undistilled/without filtering) made out of barley is dry, hot, increases ''vata'' and ''pitta'', is heavy and delays digestion and ''madhulika'' wine increases ''kapha dosha''. [190]

−

Sauviraka and tushodaka wines are very effective appetizers and laxatives. These are also very beneficial in treating cardiac disorders, ~~anaemia~~ and worms, assimilation-disorders and piles. [191]

+

''Sauviraka'' and ''tushodaka'' wines are very effective appetizers and laxatives. These are also very beneficial in treating cardiac disorders, anemia and worms, assimilation-disorders and piles. [191]

−

The sour-congee wine, when topically applied, is effective in treating burning sensation and fever. In the form of potion, it is very effective in treating vata, kapha and constipation (it is a laxative and digestive stimulant. [192]

+

The sour-congee wine, when topically applied, is effective in treating burning sensation and fever. In the form of potion, it is very effective in treating ''vata, kapha'' and constipation (it is a laxative and digestive stimulant). [192]

−

Fresh wine is generally heavy and aggravates the doshas, while old wine clears the body channels and, digestive-stimulant. Wine is exhilarating, pleasant, strengthening and relieves fear, grief and fatigue. It gives courage, virility, mental exaltation, satisfaction, plumpness and vitality. If it is taken by virtuous men in proper manner, it acts like nectar. Thus, the seventh section concerning wines has been described. [193-195]</div>

+

Fresh wine is generally heavy and aggravates the ''doshas'', while old wine clears the body channels and, digestive-stimulant. Wine is exhilarating, pleasant, strengthening and relieves fear, grief and fatigue. It gives courage, virility, mental exaltation, satisfaction, plumpness and vitality. If it is taken by virtuous men in proper manner, it acts like nectar. Thus, the seventh section concerning wines has been described. [193-195]</div>

==== Class of water ====

Line 2,611: Line 2,821:

जलमेकविधंसर्वंपतत्यैन्द्रंनभस्तलात्।

+

तत् पतत्पतितंचैवदेशकालावपेक्षते॥१९६॥

−

खात् पतत्सोमवाय्वर्कैःस्पृष्टंकालानुवर्तिभिः।

+

खात् पतत्सोमवाय्वर्कैःस्पृष्टंकालानुवर्तिभिः।

+

शीतोष्णस्निग्धरूक्षाद्यैर्यथासन्नंमहीगुणैः॥१९७॥

Line 2,623: Line 2,835:

khāt [3] patat sōmavāyvarkaiḥ spr̥ṣṭaṁ kālānuvartibhiḥ|

+

śītōṣṇasnigdharūkṣādyairyathāsannaṁ mahīguṇaiḥ||197||

Line 2,628: Line 2,841:

jalamekavidhaM sarvaM patatyaindraM naBastalAt|

+

tat patat patitaM caiva deSakAlAvapekShate||196||

−

KAt patat somavAyvarkaiH spRuShTaM kAlAnuvartiBiH|

+

KAt patat somavAyvarkaiH spRuShTaM kAlAnuvartiBiH|

+

SItoShNasnigdharUkShAdyairyathAsannaM mahIguNaiH||197||

−

Now begins the section on waters. All water is of one kind and falls from the heavens ordained by ~~lndra~~. While it is falling and after it has fallen, it is affected by location and time. [196]

+

Now begins the section on waters. All water is of one kind and falls from the heavens ordained by Indra. While it is falling and after it has fallen, it is affected by location and time. [196]

While falling from the sky it is influenced by the effects of the seasonal courses of the moon, the wind and the sun. When is has fallen on the earth, it is affected by the qualities of the earth on which it falls and these could be cold, hot, viscid, dry, etc. [197]

Line 2,642: Line 2,857:

शीतंशुचिशिवंमृष्टंविमलंलघुषड्गुणम्।

+

प्रकृत्यादिव्यमुदकं,

śītaṁ śuci śivaṁ mr̥ṣṭaṁ vimalaṁ laghu ṣaḍguṇam|

+

prakr̥tyā divyamudakaṁ,...|198|

SItaM Suci SivaM mRuShTaM vimalaM laGu ShaDguNam|

+

prakRutyA divyamudakaM,...

Line 2,655: Line 2,873:

श्वेतेकषायंभवतिपाण्डरेस्यात्तुतिक्तकम्।

+

कपिलेक्षारसंसृष्टमूषरेलवणान्वितम्॥१९९॥

कटुपर्वतविस्तारे मधुरंकृष्णमृत्तिके।

+

एतत्षाड्गुण्यमाख्यातंमहीस्थस्यजलस्यहि।

+

तथाऽव्यक्तरसंविद्यादैन्द्रंकारंहिमंचयत्॥२००॥

यदन्तरीक्षात्पततीन्द्रसृष्टं

+

चोक्तैश्चपात्रैःपरिगृह्यतेऽम्भः।

+

तदैन्द्रमित्येववदन्तिधीरा

+

नरेन्द्रपेयंसलिलंप्रधानम् ॥२०१॥

ईषत्कषायमधुरंसुसूक्ष्मंविशदंलघु।

+

अरूक्षमनभिष्यन्दिसर्वंपानीयमुत्तमम्॥२०२॥

गुर्वभिष्यन्दिपानीयंवार्षिकंमधुरंनवम्।

+

तनुलघ्वनभिष्यन्दिप्रायःशरदिवर्षति॥२०३॥

तत्तुयेसुकुमाराःस्युःस्निग्धभूयिष्ठभोजनाः।

+

तेषांभोज्येचभक्ष्येचलेह्येपेयेचशस्यते॥२०४॥

हेमन्तेसलिलंस्निग्धंवृष्यंबलहितंगुरु।

+

किञ्चित्ततोलघुतरंशिशिरेकफवातजित्॥२०५॥

कषायमधुरंरूक्षंविद्याद्वासन्तिकंजलम्।

+

ग्रैष्मिकंत्वनभिष्यन्दिजलमित्येवनिश्चयः॥

+

ऋतावृताविहाख्याताःसर्वएवाम्भसोगुणाः॥२०६॥

विभ्रान्तेषुतुकालेषुयत्प्रयच्छन्तितोयदाः।

+

सलिलंतत्तुदोषाययुज्यतेनात्रसंशयः॥२०७॥

राजभीराजमात्रैश्चसुकुमारैश्चमानवैः।

+

सुगृहीताःशरद्यापःप्रयोक्तव्याविशेषतः॥२०८॥

Line 2,691: Line 2,923:

śvētē kaṣāyaṁ bhavati pāṇḍarē syāttu tiktakam|

+

kapilē kṣārasaṁsr̥ṣṭamūṣarē lavaṇānvitam||199||

kaṭu parvatavistārē [1] madhuraṁ kr̥ṣṇamr̥ttikē|

+

ētat ṣāḍguṇyamākhyātaṁ mahīsthasya jalasya hi|

+

tathā'vyaktarasaṁ vidyādaindraṁ kāraṁ himaṁ ca yat||200||

yadantarīkṣāt patatīndrasr̥ṣṭaṁ cōktaiśca pātraiḥ parigr̥hyatē'mbhaḥ|

+

tadaindramityēva vadanti dhīrā narēndrapēyaṁ salilaṁ pradhānam [2] ||201||

īṣatkaṣāyamadhuraṁ susūkṣmaṁ viśadaṁ laghu|

+

arūkṣamanabhiṣyandi sarvaṁ pānīyamuttamam||202||

gurvabhiṣyandi pānīyaṁ vārṣikaṁ madhuraṁ navam|

+

tanu laghvanabhiṣyandi prāyaḥ śaradi varṣati||203||

tattu yē sukumārāḥ syuḥ snigdhabhūyiṣṭhabhōjanāḥ|

+

tēṣāṁ bhōjyē ca bhakṣyē ca lēhyē pēyē ca śasyatē||204||

hēmantē salilaṁ snigdhaṁ vr̥ṣyaṁ balahitaṁ guru|

+

kiñcittatō laghutaraṁ śiśirē kaphavātajit||205||

kaṣāyamadhuraṁ rūkṣaṁ vidyādvāsantikaṁ jalam|

+

graiṣmikaṁ tvanabhiṣyandi jalamityēva niścayaḥ|

+

r̥tāvr̥tāvihākhyātāḥ sarva ēvāmbhasō guṇāḥ||206||

vibhrāntēṣu tu kālēṣu yat prayacchanti tōyadāḥ|

+

salilaṁ tattu dōṣāya yujyatē nātra saṁśayaḥ||207||

rājabhī rājamātraiśca sukumāraiśca mānavaiḥ|

+

sugr̥hītāḥ śaradyāpaḥ prayōktavyā viśēṣataḥ||208||

Line 2,725: Line 2,969:

Svete kaShAyaM Bavati pANDare syAttu tiktakam|

+

kapile kShArasaMsRuShTamUShare lavaNAnvitam||199||

kaTu parvatavistAre madhuraM kRuShNamRuttike|

+

etat ShADguNyamAKyAtaM mahIsthasya jalasya hi|

+

tathA&vyaktarasaM vidyAdaindraM kAraM himaM ca yat||200||

yadantarIkShAt patatIndrasRuShTaM

+

coktaiSca pAtraiH parigRuhyate&mBaH|

+

tadaindramityeva vadanti dhIrA

+

narendrapeyaM salilaM pradhAnam ||201||

IShatkaShAyamadhuraM susUkShmaM viSadaM laGu|

+

arUkShamanaBiShyandi sarvaM pAnIyamuttamam||202||

gurvaBiShyandi pAnIyaM vArShikaM madhuraM navam|

+

tanu laGvanaBiShyandi prAyaH Saradi varShati||203||

tattu ye sukumArAH syuH snigdhaBUyiShThaBojanAH|

+

teShAM Bojye ca BakShye ca lehye peye ca Sasyate||204||

hemante salilaM snigdhaM vRuShyaM balahitaM guru|

+

ki~jcittato laGutaraM SiSire kaPavAtajit||205||

kaShAyamadhuraM rUkShaM vidyAdvAsantikaM jalam|

+

graiShmikaM tvanaBiShyandi jalamityeva niScayaH||

+

RutAvRutAvihAKyAtAH sarva evAmBaso guNAH ||206||

viBrAnteShu tu kAleShu yat prayacCanti toyadAH|

+

salilaM tattu doShAya yujyate nAtra saMSayaH||207||

rAjaBI rAjamAtraiSca sukumAraiSca mAnavaiH|

+

sugRuhItAH SaradyApaH prayoktavyA viSeShataH||208||

Line 2,761: Line 3,019:

−

Some properties of water change when it falls onto the earth. When it falls on white earth it acquires an astringent taste, on yellowish-white earth it becomes bitter, on tawny earth it becomes alkaline, and on brine earth it becomes ~~saltish~~. Water flowing from the mountains becomes pungent and when it falls on black earth it becomes sweet. These are the six qualities acquired by water coming in contact with the earth, Celestial water hailstone and snow – in their natural form - have an indistinct taste. [198-200]

+

Some properties of water change when it falls onto the earth. When it falls on white earth it acquires an astringent taste, on yellowish-white earth it becomes bitter, on tawny earth it becomes alkaline, and on brine earth it becomes salty. Water flowing from the mountains becomes pungent and when it falls on black earth it becomes sweet. These are the six qualities acquired by water coming in contact with the earth, Celestial water hailstone and snow – in their natural form - have an indistinct taste. [198-200]

Sages and wise people called rainwater as celestial water that is showered from the sky by Indra (the Vedic King of all Gods). This is the best kind of water and is ideal for consumption. [201]

Line 2,771: Line 3,029:

Rainwater is recommended for use as a supplement or an ingredient for making food, electuaries (a lickable substance mixed with honey or another sweet substance) , and drinks for those who are delicate and habituated to eating very unctuous food.[204]

−

The late-autumnal water is unctuous, aphrodisiac, conducive to strength and heavy. The winter water is slightly lighter and alleviates kapha and vata. [205]

+

The late-autumnal water is unctuous, aphrodisiac, conducive to strength and heavy. The winter water is slightly lighter and alleviates ''kapha'' and ''vata''. [205]

−

Spring water is to be considered to be an astringent, is sweet and dry. Summer water is not greasy (anabhishyandi). Thus, the properties of water according to each and every season have been studied by sages and described here. [206]

+

Spring water is to be considered to be an astringent, is sweet and dry. Summer water is not greasy (''anabhishyandi''). Thus, the properties of water according to each and every season have been studied by sages and described here. [206]

</div>

−

Unseasonal rains bring about dosha imbalance. There is no doubt regarding this. [207]

+

Unseasonal rains bring about ''dosha'' imbalance. There is no doubt regarding this. [207]

Kings, members of the royalty or privileged upbringing and people of delicate constitution should collect autumnal waters and use them mainly. [208]

नद्यःपाषाणविच्छिन्नविक्षुब्धाभिहतोदकाः ।

+

हिमवत्प्रभवाःपथ्याःपुण्यादेवर्षिसेविताः॥२०९॥

नद्यःपाषाणसिकतावाहिन्योविमलोदकाः।

+

मलयप्रभवायाश्चजलंतास्वमृतोपमम्॥२१०॥

पश्चिमाभिमुखायाश्चपथ्यास्तानिर्मलोदकाः।

+

प्रायोमृदुवहागुर्व्योयाश्चपूर्वसमुद्रगाः॥२११॥

पारियात्रभवायाश्चविन्ध्यसह्यभवाश्चयाः।

+

शिरोहृद्रोगकुष्ठानांताहेतुःश्लीपदस्यच॥२१२॥

nadyaḥ pāṣāṇavicchinnavikṣubdhābhihatōdakāḥ [1] |

+

himavatprabhavāḥ pathyāḥ puṇyā dēvarṣisēvitāḥ||209||

nadyaḥ pāṣāṇasikatāvāhinyō vimalōdakāḥ|

+

malayaprabhavā yāśca jalaṁ tāsvamr̥tōpamam||210||

paścimābhimukhā yāśca pathyāstā nirmalōdakāḥ|

+

prāyō mr̥duvahā gurvyō yāśca pūrvasamudragāḥ||211||

pāriyātrabhavā yāśca vindhyasahyabhavāśca yāḥ|

+

śirōhr̥drōgakuṣṭhānāṁ tā hētuḥ ślīpadasya ca||212||

nadyaH pAShANavicCinnavikShubdhABihatodakAH |

+

himavatpraBavAH pathyAH puNyA devarShisevitAH||209||

nadyaH pAShANasikatAvAhinyo vimalodakAH|

+

malayapraBavA yASca jalaM tAsvamRutopamam||210||

paScimABimuKA yASca pathyAstA nirmalodakAH|

+

prAyo mRuduvahA gurvyo yASca pUrvasamudragAH||211||

pAriyAtraBavA yASca vindhyasahyaBavASca yAH|

+

SirohRudrogakuShThAnAM tA hetuH SlIpadasya ca||212||

Line 2,829: Line 3,099:

वसुधाकीटसर्पाखुमलसन्दूषितोदकाः।

+

वर्षाजलवहानद्यःसर्वदोषसमीरणाः॥२१३॥

वापीकूपतडागोत्ससरःप्रस्रवणादिषु।

+

आनूपशैलधन्वानांगुणदोषैर्विभावयेत्॥२१४॥

पिच्छिलंक्रिमिलंक्लिन्नंपर्णशैवालकर्दमैः।

+

विवर्णंविरसंसान्द्रंदुर्गन्धंनहितंजलम्॥२१५॥

विस्रंत्रिदोषंलवणमम्बुयद्वरुणालयम्।

+

इत्यम्बुवर्गःप्रोक्तोऽयमष्टमःसुविनिश्चितः॥२१६॥

vasudhākīṭasarpākhumalasandūṣitōdakāḥ|

+

varṣājalavahā nadyaḥ sarvadōṣasamīraṇāḥ||213||

vāpīkūpataḍāgōtsasaraḥprasravaṇādiṣu|

+

ānūpaśailadhanvānāṁ guṇadōṣairvibhāvayēt||214||

picchilaṁ krimilaṁ klinnaṁ parṇaśaivālakardamaiḥ|

+

vivarṇaṁ virasaṁ sāndraṁ durgandhaṁ na hitaṁ jalam||215||

visraṁ tridōṣaṁ lavaṇamambu yadvaruṇālayam|

+

ityambuvargaḥ prōktō'yamaṣṭamaḥ suviniścitaḥ||216||

vasudhAkITasarpAKumalasandUShitodakAH|

+

varShAjalavahA nadyaH sarvadoShasamIraNAH||213||

vApIkUpataDAgotsasaraHprasravaNAdiShu|

+

AnUpaSailadhanvAnAM guNadoShairviBAvayet||214||

picCilaM krimilaM klinnaM parNaSaivAlakardamaiH|

+

vivarNaM virasaM sAndraM durgandhaM na hitaM jalam||215||

visraM tridoShaM lavaNamambu yadvaruNAlayam|

+

ityambuvargaH prokto&yamaShTamaH suviniScitaH||216||

Line 2,884: Line 3,166:

स्वादुशीतंमृदुस्निग्धंबहलंश्लक्ष्णपिच्छिलम्।

+

गुरुमन्दंप्रसन्नंचगव्यंदशगुणंपयः॥२१७॥

+

तदेवङ्गुणमेवौजःसामान्यादभिवर्धयेत्।

+

प्रवरंजीवनीयानांक्षीरमुक्तंरसायनम्॥२१८॥

+

महिषीणांगुरुतरंगव्याच्छीततरंपयः।

+

स्नेहान्यूनमनिद्रायहितमत्यग्नयेचतत्॥२१९॥

+

रूक्षोष्णंक्षीरमुष्ट्रीणामीषत्सलवणंलघु।

+

शस्तंवातकफानाहक्रिमिशोफोदरार्शसाम्॥२२०॥

+

बल्यंस्थैर्यकरंसर्वमुष्णंचैकशफंपयः।

+

साम्लंसलवणंरूक्षंशाखावातहरंलघु॥२२१॥

+

छागंकषायमधुरंशीतंग्राहिपयोलघु।

+

रक्तपित्तातिसारघ्नंक्षयकासज्वरापहम्॥२२२॥

+

हिक्काश्वासकरंतूष्णंपित्तश्लेष्मलमाविकम्।

+

हस्तिनीनांपयोबल्यंगुरुस्थैर्यकरंपरम्॥२२३॥

+

जीवनंबृंहणंसात्म्यंस्नेहनंमानुषंपयः।

+

नावनंरक्तपित्तेचतर्पणंचाक्षिशूलिनाम्॥२२४॥

Line 2,903: Line 3,200:

svādu śītaṁ mr̥du snigdhaṁ bahalaṁ ślakṣṇapicchilam|

+

guru mandaṁ prasannaṁ ca gavyaṁ daśaguṇaṁ payaḥ||217||

+

tadēvaṅguṇamēvaujaḥ sāmānyādabhivardhayēt|

−

pravaraṁ jīvanīyānāṁ kṣīramuktaṁ rasāyanam||218||

+

pravaraṁ jīvanīyānāṁ kṣīramuktaṁ rasāyanam||218||

+

mahiṣīṇāṁ gurutaraṁ gavyācchītataraṁ payaḥ|

+

snēhānyūnamanidrāya hitamatyagnayē ca tat||219||

+

rūkṣōṣṇaṁ kṣīramuṣṭrīṇāmīṣatsalavaṇaṁ laghu|

+

śastaṁ vātakaphānāhakrimiśōphōdarārśasām||220||

+

balyaṁ sthairyakaraṁ sarvamuṣṇaṁ caikaśaphaṁ payaḥ|

+

sāmlaṁ salavaṇaṁ rūkṣaṁ śākhāvātaharaṁ laghu||221||

+

chāgaṁ kaṣāyamadhuraṁ śītaṁ grāhi payō laghu|

+

raktapittātisāraghnaṁ kṣayakāsajvarāpaham||222||

+

hikkāśvāsakaraṁ tūṣṇaṁ pittaślēṣmalamāvikam|

+

hastinīnāṁ payō balyaṁ guru sthairyakaraṁ param||223||

+

jīvanaṁ br̥ṁhaṇaṁ sātmyaṁ snēhanaṁ mānuṣaṁ payaḥ|

+

nāvanaṁ raktapittē ca tarpaṇaṁ cākṣiśūlinām||224||

Line 2,922: Line 3,234:

svAdu SItaM mRudu snigdhaM bahalaM SlakShNapicCilam|

+

guru mandaM prasannaM ca gavyaM daSaguNaM payaH||217||

+

tadeva~gguNamevaujaH sAmAnyAdaBivardhayet|

+

pravaraM jIvanIyAnAM kShIramuktaM rasAyanam||218||

+

mahiShINAM gurutaraM gavyAcCItataraM payaH|

+

snehAnyUnamanidrAya hitamatyagnaye ca tat||219||

+

rUkShoShNaM kShIramuShTrINAmIShatsalavaNaM laGu|

+

SastaM vAtakaPAnAhakrimiSoPodarArSasAm||220||

+

balyaM sthairyakaraM sarvamuShNaM caikaSaPaM payaH|

+

sAmlaM salavaNaM rUkShaM SAKAvAtaharaM laGu||221||

+

CAgaM kaShAyamadhuraM SItaM grAhi payo laGu|

+

raktapittAtisAraGnaM kShayakAsajvarApaham||222||

+

hikkASvAsakaraM tUShNaM pittaSleShmalamAvikam|

+

hastinInAM payo balyaM guru sthairyakaraM param||223||

+

jIvanaM bRuMhaNaM sAtmyaM snehanaM mAnuShaM payaH|

+

nAvanaM raktapitte ca tarpaNaM cAkShiSUlinAm||224||

Line 2,941: Line 3,268:

Now begins the section on cow’s milk and its products. Cow’s milk has ten properties viz. sweet, cold, soft, unctuous, dense, glossy, viscid, heavy, slow and clear. [217]

−

Possessing these qualities which are common with those of the vital essence (ojas), milk promotes vital essence. Milk is said to be foremost among vitalizers and rejuvenators of health. [218]

+

Possessing these qualities which are common with those of the vital essence (''ojas''), milk promotes vital essence. Milk is said to be foremost among vitalizers and rejuvenators of health. [218]

−

Buffalo’s milk is heavier and is colder in potency and more unctuous than the cow’s milk and is beneficial in insomnia and in reducing excess of agni (digestion and metabolism). [219]

+

Buffalo’s milk is heavier and is colder in potency and more unctuous than the cow’s milk and is beneficial in insomnia and in reducing excess of ''agni'' (digestion and metabolism). [219]

−

Camel’s milk is slightly dry, hot, saltish, light and recommended in vata and kapha disorders, constipation, parasitic infection, edema, abdominal afflictions and piles. [220]

+

Camel’s milk is slightly dry, hot, saltish, light and recommended in ''vata'' and ''kapha'' disorders, constipation, parasitic infection, edema, abdominal afflictions and piles. [220]

The milk of the animals of uncloven hoof (equines, including horses, mares, etc) is strengthening, stabilizing, hot, slightly sour and saltish, dry, is effective in treating vata afflictions of the extremities, and is light. [221]

−

Goat’s milk is an astringent, is sweet, cold in potency, light and is effective in treating raktapitta (bleeding disorders), diarrhea, wasting, cough and fever. [222]

+

Goat’s milk is an astringent, is sweet, cold in potency, light and is effective in treating ''raktapitta'' (bleeding disorders), diarrhea, wasting, cough and fever. [222]

−

Sheep’s milk causes hiccups, dyspnea, is hot and increases pitta and kapha. Elephant’s milk is strengthening, heavy and an excellent stabilizer of the body. [223]

+

Sheep’s milk causes hiccups, dyspnea, is hot and increases ''pitta'' and ''kapha''. Elephant’s milk is strengthening, heavy and an excellent stabilizer of the body. [223]

−

The human milk is vitalizing, nourishing and wholesome, increases suppleness, is useful as a nasal medication in raktapitta (bleeding disorders) and is also soothing to persons having pain in eyes. [224]

+

The human milk is vitalizing, nourishing and wholesome, increases suppleness, is useful as a nasal medication in ''raktapitta'' (bleeding disorders) and is also soothing to persons having pain in eyes. [224]

</div>

Line 2,959: Line 3,286:

रोचनंदीपनंवृष्यंस्नेहनंबलवर्धनम्।

+

पाकेऽम्लमुष्णंवातघ्नंमङ्गल्यंबृंहणंदधि॥२२५॥

+

पीनसेचातिसारेचशीतकेविषमज्वरे।

+

अरुचौमूत्रकृच्छ्रेचकार्श्येचदधिशस्यते॥२२६॥

+

शरद्ग्रीष्मवसन्तेषुप्रायशोदधिगर्हितम्।

+

रक्तपित्तकफोत्थेषुविकारेष्वहितंचतत्॥२२७॥

rōcanaṁ dīpanaṁ vr̥ṣyaṁ snēhanaṁ balavardhanam|

+

pākē'mlamuṣṇaṁ vātaghnaṁ maṅgalyaṁ br̥ṁhaṇaṁ dadhi||225||

+

pīnasē cātisārē ca śītakē viṣamajvarē|

+

arucau mūtrakr̥cchrē ca kārśyē ca dadhi śasyatē||226||

+

śaradgrīṣmavasantēṣu prāyaśō dadhi garhitam|

+

raktapittakaphōtthēṣu vikārēṣvahitaṁ ca tat||227||

rocanaM dIpanaM vRuShyaM snehanaM balavardhanam|

+

pAke&mlamuShNaM vAtaGnaM ma~ggalyaM bRuMhaNaM dadhi||225||

+

pInase cAtisAre ca SItake viShamajvare|

+

arucau mUtrakRucCre ca kArSye ca dadhi Sasyate||226||

+

SaradgrIShmavasanteShu prAyaSo dadhi garhitam|

+

raktapittakaPottheShu vikAreShvahitaM ca tat||227||

−

Curd is an appetizer and an aphrodisiac. It increases unctuousness and strength, is sour on digestion, hot in potency, is effective in treating vata disorders and is auspicious and nourishing. It is recommended in rhinitis, ~~diarrhoea~~, cold, irregular fevers, anorexia, dysuria and emaciation. [225-226]

+

Curd is an appetizer and an aphrodisiac. It increases unctuousness and strength, is sour on digestion, hot in potency, is effective in treating ''vata'' disorders and is auspicious and nourishing. It is recommended in rhinitis, diarrhea, cold, irregular fevers, anorexia, dysuria and emaciation. [225-226]

−

Generally, curd is prohibited in autumn, summer and spring seasons. It is also unwholesome in raktapitta (bleeding disorders) and disorders of kapha. [227]

+

Generally, curd is prohibited in autumn, summer and spring seasons. It is also unwholesome in ''raktapitta'' (bleeding disorders) and disorders of ''kapha''. [227]

</div>

त्रिदोषंमन्दकं, जातंवातघ्नंदधि, शुक्रलः।

+

सरः, श्लेष्मानिलघ्नस्तुमण्डःस्रोतोविशोधनः॥२२८॥

tridōṣaṁ [1] mandakaṁ, jātaṁ vātaghnaṁ dadhi, śukralaḥ|

+

saraḥ, ślēṣmānilaghnastu maṇḍaḥ srōtōviśōdhanaḥ||228||

+

tridoShaM mandakaM, jAtaM vAtaGnaM dadhi, SukralaH|

+

saraH, SleShmAnilaGnastu maNDaH srotoviSodhanaH||228||

−

Immature or partly formed curd aggravates all the three doshas and mature curd is effective in treating vata. The cream of curds is seminiferous and the whey is considered effective in treating kapha and vata and cleaning the channels. [228]

+

Immature or partly formed curd aggravates all the three ''doshas'' and mature curd is effective in treating ''vata''. The cream of curds is seminiferous and the whey is considered effective in treating ''kapha'' and ''vata'' and cleaning the channels. [228]

'''Benefits of butter-milk:'''

शोफार्शोग्रहणीदोषमूत्रग्रहोदरारुचौ।

+

स्नेहव्यापदिपाण्डुत्वेतक्रंदद्याद्गरेषुच॥२२९॥

śōphārśōgrahaṇīdōṣamūtragrahōdarārucau|

+

snēhavyāpadi pāṇḍutvē takraṁ dadyādgarēṣu ca||229||

SoPArSograhaNIdoShamUtragrahodarArucau|

+

snehavyApadi pANDutve takraM dadyAdgareShu ca||229||

Line 3,011: Line 3,360:

सङ्ग्राहिदीपनंहृद्यंनवनीतंनवोद्धृतम्।

+

ग्रहण्यर्शोविकारघ्नमर्दितारुचिनाशनम्॥२३०॥

saṅgrāhi dīpanaṁ hr̥dyaṁ navanītaṁ navōddhr̥tam|

−

grahaṇyarśōvikāraghnamarditārucināśanam||230||

+

grahaṇyarśōvikāraghnamarditārucināśanam||230||

+

sa~ggrAhi dIpanaM hRudyaM navanItaM navoddhRutam|

+

grahaNyarSovikAraGnamarditArucinASanam||230||

Line 3,023: Line 3,376:

स्मृतिबुद्ध्यग्निशुक्रौजःकफमेदोविवर्धनम्।

+

वातपित्तविषोन्मादशोषालक्ष्मीज्वरापहम् ॥२३१॥

+

सर्वस्नेहोत्तमंशीतंमधुरंरसपाकयोः

+

सहस्रवीर्यंविधिभिर्घृतंकर्मसहस्रकृत्॥२३२॥

+

मदापस्मारमूर्च्छायशोषोन्मादगरज्वरान्

+

योनिकर्णशिरःशूलंघृतंजीर्णमपोहति॥२३३॥

+

सर्पींष्यजाविमहिषीक्षीरवत्स्वानिनिर्दिशेत्।

smr̥tibuddhyagniśukraujaḥkaphamēdōvivardhanam|

+

vātapittaviṣōnmādaśōṣālakṣmījvarāpaham [1] ||231||

+

sarvasnēhōttamaṁ śītaṁ madhuraṁ rasapākayōḥ|

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sahasravīryaṁ vidhibhirghr̥taṁ karmasahasrakr̥t||232||

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madāpasmāramūrcchāyaśōṣōnmādagarajvarān|

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yōnikarṇaśiraḥśūlaṁ ghr̥taṁ jīrṇamapōhati||233||

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sarpīṁṣyajāvimahiṣīkṣīravat svāni nirdiśēt|234|

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smRutibuddhyagniSukraujaHkaPamedovivardhanam|

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vAtapittaviShonmAdaSoShAlakShmIjvarApaham ||231||

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sarvasnehottamaM SItaM madhuraM rasapAkayoH

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sahasravIryaM vidhiBirGRutaM karmasahasrakRut||232||

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madApasmAramUrcCAyaSoShonmAdagarajvarAn

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yonikarNaSiraHSUlaM GRutaM jIrNamapohati||233||

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sarpIMShyajAvimahiShIkShIravat svAni nirdiSet|

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Ghee helps enhance memory, intelligence, agni (digestion and metabolism), shukra (semen), oja (vital essence), kapha and fat. It is considered effective in treating vata, pitta, toxic conditions, insanity, consumption, inauspiciousness and fever. It is considered the most unctuous of edible substances, cold in potency, ‘sweet’ (in taste as well as after digestion) and when prepared according to proper pharmaceutical methods, its potency is increased thousandfold and is efficacious in a thousand ways. Preserved ghee is effective in treating intoxication, epilepsy, fainting, consumption, insanity, toxic conditions, fever and pain in the vagina, ear and head. The ghee made of milks of goat, sheep and buffalo are considered to have qualities of the milks of the respective animals they are made of. [231-233]</div>

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Ghee helps enhance memory, intelligence, ''agni'' (digestion and metabolism), ''shukra'' (semen), ''oja'' (vital essence), ''kapha'' and fat. It is considered effective in treating ''vata, pitta,'' toxic conditions, insanity, consumption, inauspiciousness and fever. It is considered the most unctuous of edible substances, cold in potency, ‘sweet’ (in taste as well as after digestion) and when prepared according to proper pharmaceutical methods, its potency is increased thousandfold and is efficacious in a thousand ways. Preserved ghee is effective in treating intoxication, epilepsy, fainting, consumption, insanity, toxic conditions, fever and pain in the vagina, ear and head. The ghee made of milks of goat, sheep and buffalo are considered to have qualities of the milks of the respective animals they are made of. [231-233]</div>

'''Qualities of various milk products:'''

पीयूषोमोरटंचैवकिलाटाविविधाश्चये॥२३४॥

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दीप्ताग्नीनामनिद्राणांसर्वएवसुखप्रदाः।

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गुरवस्तर्पणावृष्याबृंहणाःपवनापहाः॥२३५॥

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विशदागुरवोरूक्षाग्राहिणस्तक्रपिण्डकाः।

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गोरसानामयंवर्गोनवमःपरिकीर्तितः॥२३६॥

pīyūṣō mōraṭaṁ caiva kilāṭā vividhāśca yē||234||

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dīptāgnīnāmanidrāṇāṁ sarva ēva sukhapradāḥ|

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guravastarpaṇā vr̥ṣyā br̥ṁhaṇāḥ pavanāpahāḥ||235||

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viśadā guravō rūkṣā grāhiṇastakrapiṇḍakāḥ|

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gōrasānāmayaṁ vargō navamaḥ parikīrtitaḥ||236||

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The early and late colostrums and various kinds of ~~creamcheese~~ (kilatha) are beneficial to people having strong agni or those suffering from insomnia. These are heavy, nourishing, aphrodisiac, and are effective in treating vata. [234-235]

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The early and late colostrums and various kinds of cream-cheese (''kilatha'') are beneficial to people having strong ''agni'' or those suffering from insomnia. These are heavy, nourishing, aphrodisiac, and are effective in treating ''vata''. [234-235]

The solid portion of curds is limpid, heavy, dry, and astringent. [236]

इतिगोरसवर्गोनवमः॥९॥

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iti gōrasavargō navamaḥ ||9||

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iti gorasavargo navamaH||9||

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Thus, has been described the ninth section on cow’s milk and its product.

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अथेक्षुवर्गः-

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वृष्यःशीतःसरःस्निग्धोबृंहणोमधुरोरसः।

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शैत्यात्प्रसादान्माधुर्यात्पौण्ड्रकाद्वंशकोवरः।

athēkṣuvargaḥ-

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vr̥ṣyaḥ śītaḥ saraḥ snigdhō br̥ṁhaṇō madhurō rasaḥ|

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ślēṣmalō bhakṣitasyēkṣōryāntrikastu [1] vidahyatē||237||

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śaityāt prasādānmādhuryāt pauṇḍrakādvaṁśakō varaḥ|238|

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athekShuvargaH-

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vRuShyaH SItaH saraH snigdho bRuMhaNo madhuro rasaH|

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SaityAt prasAdAnmAdhuryAt pauNDrakAdvaMSako varaH|

−

Now described are sugarcane juices and derived products. Sugarcane juice should ideally be consumed right off the cane by chewing. Machine-pressed juice does not have the same quality and can be irritating. Sugarcane juice is an aphrodisiac, cold in potency, laxative, unctuous, nourishing, sweet and increases kapha. The vamshaka variety of sugarcane is considered inferior to the white variety (paundraka) in the matter of coolness. [237]</div>

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Now described are sugarcane juices and derived products. Sugarcane juice should ideally be consumed right off the cane by chewing. Machine-pressed juice does not have the same quality and can be irritating. Sugarcane juice is an aphrodisiac, cold in potency, laxative, unctuous, nourishing, sweet and increases ''kapha''. The ''vamshaka'' variety of sugarcane is considered inferior to the white variety (''paundraka'') in the matter of coolness. [237]</div>

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~~'''~~Qualities of treacle (gud, jaggery)~~:'''~~

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===== Qualities of treacle (''gud'', jaggery) =====

प्रभूतक्रिमिमज्जासृङ्मेदोमांसकरोगुडः॥२३८॥

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In summary, the characteristics of food and drinks, twelve classifications of articles of diet (along with with the foremost of them), post-prandial drinks with their characteristics and the statement in brief regarding heaviness and lightness of the articles of diet- all these have been described in this chapter on diet and dietetics. [351-352]

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Thus, in the Section on General Principles in the treatise compiled by Agnivesha and revised by ~~Charaka~~, the twenty-seventh chapter entitled ‘The Regimen of food and beverages” stands completed.

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Thus, in the Section on General Principles in the treatise compiled by Agnivesha and revised by Charak, the twenty-seventh chapter entitled ‘The Regimen of food and beverages” stands completed.

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===''Tattva Vimarsha'' ===

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===''Tattva Vimarsha'' /Fundamental Principles ===

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#Extrinsic ~~charactgeristics~~, intrinsic qualities, modes of preparation, texture, and taste of a food article are important attributes for it to be suitable for human consumption

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#Extrinsic characteristics, intrinsic qualities, modes of preparation, texture, and taste of a food article are important attributes for it to be suitable for human consumption

#All food items have natural qualities – beneficial and harmful - that need to be weighed in before recommended for consumption.

#There are twelve categories of food described in detail in this chapter that need to be studied before prescribing to a patient.

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#Aged cereals and pulses (about a year old) are recommended for consumption. The old grain is generally dry and light and the new generally heavy.

#Grains that get cooked quicker are considered lighter to digest than the others. The decorticated and slightly roasted pulse is digested easily.

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#The drink which is opposite in quality to that of the food taken is the proper corrigent (~~agent that neutralizes the undesirable-effects of~~ a ~~particular medication~~ or ~~diet~~). Whatever drink is not deleterious to ''doshas'' and ''dhatus'' is to be considered the right post-prandial drink.

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#The drink which is opposite in quality to that of the food taken is the proper corrigent (a substance added to a medicine to modify its action or counteract a disagreeable effect). Whatever drink is not deleterious to ''doshas'' and ''dhatus'' is to be considered the right post-prandial drink.

#One should take as his post-prandial drink that which is wholesome and fit to consume based on its thorough examination.

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#Unctuous and hot drinks in conditions of ''vata'', sweet and cooling ones in those of ''pitta'', dry and hot ones in k''~~apha~~'', and meat juices in wasting are considered to be the best.

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#Unctuous and hot drinks in conditions of ''vata'', sweet and cooling ones in those of ''pitta'', dry and hot ones in ''kapha'', and meat juices in wasting are considered to be the best.

#The digestion depends upon inherent property of the food article as well as its interaction with the ''agni'' (body’s digestive capacity).

#Qualities and effects of food are altered after processing, its vehicle and interaction with body.

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===''Vidhi Vimarsha'' ===

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===''Vidhi Vimarsha'' / Applied Inferences ===

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For over 4000 years, the [[~~Charaka~~ Samhita]] and its predecessor, the Agnivesha Tantra have provided a wealth of knowledge on managing life, not just health and disease management. Sages and practitioners passed on this distilled knowledge by word-to-mouth for centuries. Over the course of this period, the environment around us has changed significantly – affecting us and the living beings around us. Habitats have changed rendering some creatures extinct or endangered, while others have adapted themselves or evolved. Further, social traditions have dictated changes to our dietary habits. However, the fundamental principles governing food, in general, remain the same, e.g., the role of ''agni'' (digestive fire), ''Prakriti'' (body constitution), ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like dhanya (paddy), shaka (vegetables), harita (greens), mamsa (meat), phala (fruits) and kritanna (cooked food or drinks) can be characterized and used by an experienced Ayurvedic physician. It is a herculean job to describe all the foods available all over the world and describe their ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) but we have made a humble attempt to take the skeleton of the Chapter [[Annapanavidhi Adhyaya]] as it is and try to enter the newer articles as per Ayurvedic perspective.

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For over 4000 years, the [[Charak Samhita]] and its predecessor, the Agnivesha Tantra have provided a wealth of knowledge on managing life, not just health and disease management. Sages and practitioners passed on this distilled knowledge by word-to-mouth for centuries. Over the course of this period, the environment around us has changed significantly – affecting us and the living beings around us. Habitats have changed rendering some creatures extinct or endangered, while others have adapted themselves or evolved. Further, social traditions have dictated changes to our dietary habits. However, the fundamental principles governing food, in general, remain the same, e.g., the role of ''agni'' (digestive fire), ''Prakriti'' (body constitution), ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like dhanya (paddy), shaka (vegetables), harita (greens), mamsa (meat), phala (fruits) and kritanna (cooked food or drinks) can be characterized and used by an experienced Ayurvedic physician. It is a herculean job to describe all the foods available all over the world and describe their ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) but we have made a humble attempt to take the skeleton of the Chapter [[Annapanavidhi Adhyaya]] as it is and try to enter the newer articles as per Ayurvedic perspective.

An old saying states "if you took fourteen greens (greens means not only the leaf, also flower, fruits, ''nala'', tuber, and fungi) then you may survive from the strain of ''Kartika''" (the month of October and November). During this period, there is increased incidence of seasonal diseases. Though this chapter maintains chronological order according to the dietetic code, it has a special aspect for the alleviation of three ''doshas'', to achieve excellent ''dhatus'' (body tissues), and clear the micro and macro channels of the body.

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''Chayam'' (tea):

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In the modern society tea is one of the most common beverage. It has pungent ''rasa'', hot in potency, constipating and stimulant. In the text ''~~Ayurvedavijshana~~'' it is mentioned as ''shyamaparni'', and in ''shaligrama nighantu'', it is called ''chaya''.

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In the modern society tea is one of the most common beverage. It has pungent ''rasa'', hot in potency, constipating and stimulant. In the text ''[[Ayurveda]]vijshana'' it is mentioned as ''shyamaparni'', and in ''shaligrama nighantu'', it is called ''chaya''.

''Kapha'' (coffee):

Agnivesha

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