Changes

22,398 bytes removed , 22 February

no edit summary

Line 1: Line 1: +

{{#seo:

|title=Annapanavidhi Adhyaya

|titlemode=append

−

|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

+

|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, Ayurveda,Indian system of medicine, charak Samhita

|description=Sutra Sthana Chapter 27. Classification and Regimen of food and beverages

+

|image=http://www.carakasamhitaonline.com/resources/assets/ogimgs.jpg

+

|image_alt=carak samhita

+

|type=article

}}

−

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

−

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

−

<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>

−

'''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.

−

{{Infobox

|title = Annapanavidhi Adhyaya

Line 28: Line 24:

|label5 = Other Sections

|data5 = [[Nidana Sthana]], [[Vimana Sthana]], [[Sharira Sthana]], [[Indriya Sthana]], [[Chikitsa Sthana]], [[Kalpa Sthana]], [[Siddhi Sthana]]

+

|label6 = Translator and commentator

+

|data6 = Jaiswal M.L., Mandal S.K., [[Yogesh Deole|Deole Y. S.]]

+

|label7 = Reviewer

+

|data7 = Aacharya R.

+

|label8 = Editors

+

|data8 = Sirdeshpande M.K., [[Yogesh Deole|Deole Y.S.]], [[Gopal Basisht|Basisht G.]]

+

|label9 = Year of publication

+

|data9 = 2020

+

|label10 = Publisher

+

|data10 = [[Charak Samhita Research, Training and Skill Development Centre]]

+

|label11 = DOI

+

|data11 = [https://doi.org/10.47468/CSNE.2020.e01.s01.029 10.47468/CSNE.2020.e01.s01.029]

+

}}

+

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

+

<p 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. </p>

+

'''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 ===

+

== Introduction ==

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).

Line 41: Line 54:

</div>

−

===Sanskrit text, Transliteration and English Translation===

+

==Sanskrit text, Transliteration and English Translation==

अथातोऽन्नपानविधिमध्यायंव्याख्यास्यामः॥१॥

−

~~इतिहस्माहभगवानात्रेयः॥२॥~~

+

इति ह स्माह भगवानात्रेयः॥२॥

Line 58: Line 71:

</div></div>

−

We shall ~~now~~ expound the chapter ~~entitled “Diet~~ and ~~Dietetics~~.”

+

Now we shall expound the chapter "Annapanavidhi"(Classification and Regimen of food and beverages). Thus said Lord Atreya. [1-2]

−

Thus said Lord Atreya. [1-2]

−

==== Effect of wholesome food ====

+

=== Effect of wholesome food ===

Line 74: Line 85:

−

The wise and the learned believe that food and beverages that possess apt colour, smell, taste and touch, taken in the right quantity, at the right time, season and location, are a source of life and vitality for all living beings. This realization came through practical observation. Wholesome food (and a healthy lifestyle) is the fuel that maintains ''agni'' (digestion and metabolism process), invigorates the mind, promotes proper distribution of body elements, vitality, complexion, and acuity of the sense-organs. Conversely, unhealthy diet and lifestyle cause vitiation or imbalances in ~~''doshas~~, ~~dhatus~~,'' and ''rasas,'' thus causing diseases. [3]

+

The wise and the learned believe that food and beverages that possess apt colour, smell, taste and touch, taken in the right quantity, at the right time, season and location, are a source of life and vitality for all living beings. This realization came through practical observation. Wholesome food (and a healthy lifestyle) is the fuel that maintains [[agni]](digestion and metabolism process), invigorates the mind, promotes proper distribution of body elements, vitality, complexion, and acuity of the sense-organs. Conversely, unhealthy diet and lifestyle cause vitiation or imbalances in [[dosha]], [[dhatu]], and rasas, thus causing diseases. [3]

</div>

−

==== Natural qualities ====

+

=== Natural qualities ===

Line 95: Line 106:

</div>

−

==== Classification of food articles ====

+

=== Classification of food articles ===

Line 201: Line 212:

The general qualities and varieties of rice:

−

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]

</div>

−

==== The qualities of ''shashtika'' and ''vrihi'' ====

+

===== The qualities of ''shashtika'' and ''vrihi'' =====

Line 250: Line 261:

−

''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]

−

''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]

</div>

−

==== The qualities of ''koradusha, shyamaka'' and other grains ====

+

===== The qualities of ''koradusha, shyamaka'' and other grains =====

Line 289: Line 300:

−

''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]

</div>

−

==== The qualities of barley and bamboo ====

+

===== The qualities of barley and bamboo =====

Line 322: Line 333:

</div></div>

−

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 =====

Line 361: Line 372:

</div></div>

−

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]

Line 526: Line 537:

</div></div>

−

~~The qualities~~ of green gram (Vigna radiata Linn. Wilczec):

+

=====Qualities of green gram (Vigna radiata Linn. Wilczec)=====

+

Now begins the section on pulses (di-cotyledons). Green-gram (''mudga'') is considered the best of pulses. It is astringent and sweet in taste, dry, cold in potency, pungent (after digestion), and light. It alleviates the vitiated [[kapha]] and [[pitta]]. [23]

−

~~Now begins the section on pulses~~ (~~di-cotyledons~~)~~. Green-~~gram ~~(''mudga'')~~ is ~~considered the best of pulses. It is astringent and sweet~~ in ~~taste~~, ~~dry~~, ~~cold in potency~~, ~~pungent~~ (~~after digestion~~), and ~~light~~. It ~~alleviates the vitiated ''kapha'' and ''pitta''~~. [23]

+

The qualities of black gram (Vigna mungo Linn. Hepper syn. Phaseolus mungo): Black gram is an excellent aphrodisiac, effective in treating [[vata]], unctuous, hot, sweet, heavy (to digest) and strength promoting. It also increases fecal volume. [24]

−

~~The qualities~~ of black ~~gram~~ (Vigna ~~mungo~~ Linn. ~~Hepper syn. Phaseolus mungo~~)~~: Black gram is an excellent aphrodisiac, effective in treating ''vata'', unctuous, hot, sweet, heavy (to digest) and strength promoting. It also increases fecal volume. [24]~~

+

===== Qualities of the black eye-pea (Vigna unguiculata Linn. Walp)=====

−

~~The qualities~~ of ~~the~~ black ~~eye~~-~~pea~~ (~~Vigna unguiculata Linn~~. ~~Walp):~~

+

Black eye-pea is a relishing variant of dicotyledon that has laxative and alleviating properties against disorders of [[kapha]] [[shukra]] and acid-dyspepsia. It is sweet in taste like black gram, [[vata]]-stimulant, dry, (works as an) astringent, cleaning (action) and is heavy to digest. [25]

−

~~Black eye-pea is a relishing variant of dicotyledon that has laxative and alleviating properties against disorders~~ of ~~''kapha shukra'' and acid~~-~~dyspepsia. It is sweet in taste like black~~ gram~~, ''vata''-stimulant, dry,~~ (~~works as an) astringent, cleaning (action~~) ~~and is heavy to digest. [25]~~

+

=====Qualities of the horse-gram (Dolichos biflorus Linn.)=====

−

~~The qualities of the horse-gram (Dolichos biflorus Linn.):~~ Horse-gram (Dolichos biflorus Linn.) is hot, astringent in taste, acidic (on digestion) and alleviates disorders of ''kapha shukra'' and ''vata''. It is beneficial in cough, hiccup, dyspepsia and piles. [26]

+

Horse-gram (Dolichos biflorus Linn.) is hot, astringent in taste, acidic (on digestion) and alleviates disorders of [[kapha]] [[shukra]] and [[vata]]. It is beneficial in cough, hiccup, dyspepsia and piles. [26]

−

~~The qualities~~ of the moth-gram (Vigna aconitifolia (Jacq.) Marechal):

+

=====Qualities of the moth-gram (Vigna aconitifolia (Jacq.) Marechal)=====

The moth-gram (Vigna aconitifolia (Jacq.)) is sweet in taste and on digestion, astringent in action, with dry property and cold in potency. It is recommended in ''raktapitta'', in fevers and in similar conditions. [27]

−

General qualities of chickpea, lentil, vetchling and common pea:

+

=====General qualities of chickpea, lentil, vetchling and common pea=====

Chick-pea (Cicer arietinum Linn), lentils (Lens culinaris Medic.), vetchling (Lathyrus sativus Linn.), and common pea (Pisum sativum sub sp. sativum, Co. ver speciosum Dierb. Alef) are light, cold in potency, sweet, astringent in taste and strongly dehydrating. [28]

−

They are recommended in ''pitta'' and ''kapha'' conditions and in preparation of nourishing soups and ointments. Amongst these two, the lentil is an astringent in action while the vetchling excessively stimulate ''vata''. [29]

+

They are recommended in [[pitta]] and [[kapha]] conditions and in preparation of nourishing soups and ointments. Amongst these two, the lentil is astringent in action while the vetchling excessively stimulate [[vata]]. [29]

−

Qualities of ''tila'' (Sesamum indicum Linn):

+

=====Qualities of ''tila'' (Sesamum indicum Linn)=====

−

''Tila'' (Sesamum indicum Linn) is unctuous, hot, sweet, bitter and astringent. It is conducive to the growth of skin and hair, boosts strength and is effective in treating ''vata'' while causing ''kapha'' and ''pitta''. [30]

+

''Tila'' (Sesamum indicum Linn) is unctuous, hot, sweet, bitter and astringent. It is conducive to the growth of skin and hair, boosts strength and is effective in treating [[vata]] while causing [[kapha]] and [[pitta]]. [30]

−

Qualities of the legumes:

+

=====Qualities of the legumes=====

−

All varieties of legumes are sweet, cold in potency, heavy, destructive of strength and dehydrating. They should be taken only by strong persons and in conjunction with unctuous ~~article~~. [31]

+

All varieties of legumes are sweet, cold in potency, heavy, destructive of strength, and dehydrating. They should be taken only by strong persons and in conjunction with unctuous articles. [31]

−

The ''shimbi jataya'' (variety of legumes) is dry, astringent in taste, provokes ''vata'' in the abdomen and is an anaphrodisiac. It also, is not good for the eye and causes slow and irregular digestion. [32]

+

The ''shimbi jataya'' (variety of legumes) is dry, astringent in taste, provokes[[vata]] in the abdomen and is an anaphrodisiac. It also, is not good for the eye and causes slow and irregular digestion. [32]

−

Pigeon-pea (Cajanus cajan Linn. Mill Sp) is useful in curing ''kapha'' and ''pitta'' and stimulates ''vata'', while ''avalguja'' (bakuchi seeds, Psoralea corylifolia Linn.) seeds and the seeds of ''edagaja'' (wild senna, Cassia tora Linn) are effective in curing ''kapha'' and ''vata''. The lablab (Dolichos lablab Linn. Var. typicus Prain.) stimulates ''vata'' and ''pitta''. [33]

+

Pigeon-pea (Cajanus cajan Linn. Mill Sp) is useful in curing [[kapha]] and [[pitta]] and stimulates [[vata]], while ''avalguja'' (bakuchi seeds, Psoralea corylifolia Linn.) seeds and the seeds of ''edagaja'' (wild senna, Cassia tora Linn) are effective in curing [[kapha]] and [[vata]]. The lablab (Dolichos lablab Linn. Var. typicus Prain.) stimulates [[vata]] and [[pitta]]. [33]

Sword bean (Mucuna monosperma DC), linseed (Linum usitatissimum Linn) and cowage (Mucuna prurita Hook) can be considered similar in effect to black gram. [34]

Line 969: Line 982:

Next we talk of the general qualities of the flesh of these animals:

−

The tearer, the burrower, the wetland, the aquatic and the amphibious— these five groups are heavy, hot, unctuous, sweet and these enhance strength and obesity. They are also aphrodisiacs and are very effective against ''vata'' while greatly aggravating ''kapha'' and ''pitta''. They are wholesome to individuals who exercise daily and whose digestive fire is strong. [56-60]

+

The tearer, the burrower, the wetland, the aquatic and the amphibious— these five groups are heavy, hot, unctuous, sweet and these enhance strength and obesity. They are also aphrodisiacs and are very effective against [[vata]] while greatly aggravating [[kapha]] and [[pitta]]. They are wholesome to individuals who exercise daily and whose digestive fire is strong. [56-60]

The physician should prescribe the flesh of the tearer group of carnivorous animals to patients suffering from chronic piles, assimilation disorders and consumption. [58]

−

Now the general qualities of the quail and bustard families of gallinaceous birds, the pecker class of birds, and the ''jangala'' antelopes. The flesh of the common quail family of gallinaceous birds, pecker family of birds and ''jangala'' animals is light, cold in potency, sweet, and slightly astringent in taste and is beneficial to those who suffer from vitiation of three ~~''doshas''~~ in which ''pitta'' is predominant, ''vata'' is moderate and ''kapha'' is relatively less aggravated. The flesh of the gallinaceous birds of the bustard family, however differs slightly in action from that of the flesh of the tearer group and therefore is called out separately. [59-60]

+

Now the general qualities of the quail and bustard families of gallinaceous birds, the pecker class of birds, and the ''jangala'' antelopes. The flesh of the common quail family of gallinaceous birds, pecker family of birds and ''jangala'' animals is light, cold in potency, sweet, and slightly astringent in taste and is beneficial to those who suffer from vitiation of three [[dosha]] in which [[pitta]] is predominant, [[vata]] is moderate and [[kapha]] is relatively less aggravated. The flesh of the gallinaceous birds of the bustard family, however differs slightly in action from that of the flesh of the tearer group and therefore is called out separately. [59-60]

</div>

−

====Qualities of meat of goat and sheep ====

+

=====Qualities of meat of goat and sheep =====

Line 997: Line 1,010:

</div></div>

−

The flesh of the goat (capra hircus) is not very cold in potency, not heavy, and not unctuous. It helps keep the ~~''doshas''~~ in harmony with the human body-elements and acts as a nourishing without being deliquescent in effect. [61]

+

The flesh of the goat (capra hircus) is not very cold in potency, not heavy, and not unctuous. It helps keep the [[dosha]] in harmony with the human body-elements and acts as a nourishing without being deliquescent in effect. [61]

The flesh of the sheep (ovis) is heavy due to it being cold in potency, sweet in taste (and digestion) and nourishing. The sheep and the goat are found both in wet and ''jangala'' settings and hence cannot be grouped in any particular category defined above. [62]

Line 1,306: Line 1,319:

Now that the general properties of flesh have been stated, we shall describe the specific qualities of the flesh of some of these creatures:

−

The flesh of the peacock is most conducive to enhancing sight, hearing, intelligence, body-heat, youth, complexion, voice and life. It is strengthening, is effective in treating ''vata'' and promotes the growth of flesh tissues and semen. [63-64]

+

The flesh of the peacock is most conducive to enhancing sight, hearing, intelligence, body-heat, youth, complexion, voice and life. It is strengthening, is effective in treating [[vata]] and promotes the growth of flesh tissues and semen. [63-64]

−

The flesh of the swan is heavy, hot, unctuous, sweet, enhances voice, complexion, strength, production of semen, is nourishing, and is effective in treating ''vata''.

+

The flesh of the swan is heavy, hot, unctuous, sweet, enhances voice, complexion, strength, production of semen, is nourishing, and is effective in treating [[vata]].

−

The flesh of the rooster/fowl is unctuous, hot, aphrodisiac, and nourishing. It also helps strengthen the voice, is effective in treating ''vata'' and is sudorific (produces sweating) [66]

+

The flesh of the rooster/fowl is unctuous, hot, aphrodisiac, and nourishing. It also helps strengthen the voice, is effective in treating [[vata]] and is sudorific (produces sweating) [66]

−

The flesh of the partridge is heavy, hot, and sweet. The bird’s habitat is neither limited to marshy nor to ''jangala'' country. Partridge meat rapidly controls the three ~~''doshas''~~, especially ''vata''. [67]

+

The flesh of the partridge is heavy, hot, and sweet. The bird’s habitat is neither limited to marshy nor to ''jangala'' country. Partridge meat rapidly controls the three [[dosha]], especially [[vata]]. [67]

−

The flesh of the grey partridge is cold in potency, sweet and light and is recommended in ''pitta, kapha,'' blood and mild ''vata'' disorders. [68]

+

The flesh of the grey partridge is cold in potency, sweet and light and is recommended in [[pitta]], [[kapha]], blood and mild [[vata]] disorders. [68]

−

The flesh of the common-quail is astringent, sweet in taste, light, very effective in enhancing digestive fire, alleviates ~~''tridosha''~~, and is pungent on digestion. [69]

+

The flesh of the common-quail is astringent, sweet in taste, light, very effective in enhancing digestive fire, alleviates tri[[dosha]], and is pungent on digestion. [69]

−

The flesh of the iguana is sweet on digestion, astringent and pungent in taste, alleviates ''vata'' and ''pitta'' and is nourishing and strengthening. [70]

+

The flesh of the iguana is sweet on digestion, astringent and pungent in taste, alleviates [[vata]] and [[pitta]] and is nourishing and strengthening. [70]

−

The flesh of the pangolin is sweet and sour in taste and is said to be pungent on digestion. It alleviates the ~~''tridosha''~~ and is effective in treating cough and dyspepsia. [71]

+

The flesh of the pangolin is sweet and sour in taste and is said to be pungent on digestion. It alleviates the tri[[dosha]] and is effective in treating cough and dyspepsia. [71]

The flesh of the domestic pigeon is astringent in taste, tender, cold in potency, is effective in treating ''raktapitta'' and is sweet (in digestion). [72]

Line 1,326: Line 1,339:

The flesh of the wild pigeon is slightly lighter than that of the birds mentioned above, is cold in potency, astringent, and reduces the secretion of urine. [73]

−

The flesh of the green parakeet is astringent in taste and sour on digestion, dry in property and cold in potency. It is beneficial in curing the diseases such as consumption, cough and wasting. The flesh is astringent in action, light to digest and stimulates ''agni''. [74]

+

The flesh of the green parakeet is astringent in taste and sour on digestion, dry in property and cold in potency. It is beneficial in curing the diseases such as consumption, cough and wasting. The flesh is astringent in action, light to digest and stimulates [[agni]]. [74]

−

The flesh of the sparrow is sweet and unctuous, very effective in promoting strength and semen and alleviating ~~''tridosha''~~ especially ''vata''. [75]

+

The flesh of the sparrow is sweet and unctuous, very effective in promoting strength and semen and alleviating tri[[dosha]] especially [[vata]]. [75]

−

Rabbit meat is astringent in taste, limpid, dry, cold in potency, pungent on digestion, light and sweet. It is recommended in alleviating ''tridosha'' where ''vata'' is relatively mild. [76]

+

Rabbit meat is astringent in taste, limpid, dry, cold in potency, pungent on digestion, light and sweet. It is recommended in alleviating ''tridosha'' where [[vata]] is relatively mild. [76]

−

The flesh of the blackbuck is said to be sweet (in taste as well as on digestion), alleviates ~~''tridosha''~~, generally is wholesome, light, aggravates constipation and restricts urination, and is cold in potency. [77]

+

The flesh of the blackbuck is said to be sweet (in taste as well as on digestion), alleviates tri[[dosha]], generally is wholesome, light, aggravates constipation and restricts urination, and is cold in potency. [77]

−

The flesh of the hog promotes unctuousness, is nourishing, (is an) aphrodisiac, removes fatigue, alleviates ''vata'', strengthens, and is appetizing, sudorific and heavy. [78]

+

The flesh of the hog promotes unctuousness, is nourishing, (is an) aphrodisiac, removes fatigue, alleviates [[vata]], strengthens, and is appetizing, sudorific and heavy. [78]

−

The flesh of the cow is beneficial in curing disorders due to ''vata'', rhinitis, ''vishama jwara'' (fever with irregular pattern), dry cough, fatigue, excessive ''agni'', and atrophy of the flesh. [79]

+

The flesh of the cow is beneficial in curing disorders due to [[vata]], rhinitis, ''vishama jwara'' (fever with irregular pattern), dry cough, fatigue, excessive [[agni]], and atrophy of the flesh. [79]

The flesh of the buffalo is unctuous, hot in potency, sweet, aphrodisiac, heavy to digest and nourishing. It also promotes firmness and corpulence, and sleep. [80]

−

The flesh of the fish in general is heavy to digest, hot in potency, sweet in taste, strengthening, nourishing, is effective in treating ''vata'', unctuous, and an aphrodisiac. It however has many hazardous properties as well. [81]

+

The flesh of the fish in general is heavy to digest, hot in potency, sweet in taste, strengthening, nourishing, is effective in treating [[vata]], unctuous, and an aphrodisiac. It however has many hazardous properties as well. [81]

As ''rohita'' fish eats moss and doesn’t sleep at all, its flesh is appetizing, light to digest and greatly promotes strength. [82]

−

The flesh of the tortoise is said to promote healthy complexion, strength, intelligence and memory, and is effective in treating consumption and ''vata''. It is an aphrodisiac, is beneficial to sight, and is wholesome. [83]

+

The flesh of the tortoise is said to promote healthy complexion, strength, intelligence and memory, and is effective in treating consumption and [[vata]]. It is an aphrodisiac, is beneficial to sight, and is wholesome. [83]

−

The flesh of the rhinoceros is said to be deliquescent, promotes strength and completion, and is effective in treating ''vata''. It is sweet, unctuous, nourishing, and restorative. [84]

+

The flesh of the rhinoceros is said to be deliquescent, promotes strength and completion, and is effective in treating [[vata]]. It is sweet, unctuous, nourishing, and restorative. [84]

The eggs of the swan, the ''chakor'', the rooster, the peacock, and the sparrow are beneficial in oligo-spermia, cough, cardiac disorder and pulmonary lesions. They are sweet, non-irritant and immediately strengthening. [85-86]

Line 1,496: Line 1,509:

−

Now begins the class of vegetables. ''Patha'' (Cissampelos pareira Linn.), negro coffee (Cassia occidentalis Linn.), ''shatishaka'', and marsilea (or ''sunishannaka'') are considered as astringents and effective agents for alleviating three ~~''doshas''~~. ''Vastuka'' is also laxative. [88]

+

Now begins the class of vegetables. ''Patha'' (Cissampelos pareira Linn.), negro coffee (Cassia occidentalis Linn.), ''shatishaka'', and marsilea (or ''sunishannaka'') are considered as astringents and effective agents for alleviating three [[dosha]]. ''Vastuka'' is also laxative. [88]

−

The black night shade (Solanum nigrum Linn.) alleviates the three ~~''doshas''~~, is an aphrodisiac, rejuvenates, is neither very hot nor cold in potency, is a laxative, and is effective in treating skin lesions. [89]

+

The black night shade (Solanum nigrum Linn.) alleviates the three [[dosha]], is an aphrodisiac, rejuvenates, is neither very hot nor cold in potency, is a laxative, and is effective in treating skin lesions. [89]

−

The ''rajakshavaka'' (asthma weed, or Euphorbia thymifolia Linn.) is effective in alleviating ~~''tridosha''~~, is light to digest, is an astringent and is specially recommended for patients suffering from assimilation disorders and piles. [90]

+

The ''rajakshavaka'' (asthma weed, or Euphorbia thymifolia Linn.) is effective in alleviating tri[[dosha]], is light to digest, is an astringent and is specially recommended for patients suffering from assimilation disorders and piles. [90]

−

The ''kalashaka'' (jute plant, (Corcorus capsularis Linn.)) is said to be pungent and appetizing, and is effective in treating the effect of poison and edema. The ''kalaya'' (chickling vetch) is said to be light, hot, dry, and promotes ''vata''. [91]

+

The ''kalashaka'' (jute plant, (Corcorus capsularis Linn.)) is said to be pungent and appetizing, and is effective in treating the effect of poison and edema. The ''kalaya'' (chickling vetch) is said to be light, hot, dry, and promotes [[vata]]. [91]

−

''Changeri'' (the yellow Wood-sorrel or Indian sorrel, or (Oxalis corniculata Linn.)) is hot in potency, is an appetizer and an astringent. It is recommended in ''kapha'' and ''vata'' disorders and is beneficial in assimilation-disorders and piles. [92]

+

''Changeri'' (the yellow Wood-sorrel or Indian sorrel, or (Oxalis corniculata Linn.)) is hot in potency, is an appetizer and is an astringent. It is recommended in [[kapha]] and [[vata]] disorders and is beneficial in assimilation disorders and piles. [92]

−

''Upodika'' (the Indian spinach, (Basella rubra Linn.)) is sweet (in taste and on digestion), unctuous, cold in potency, is a laxative, aggravates ''kapha'', and is effective in treating intoxication. [93]

+

''Upodika'' (the Indian spinach, (Basella rubra Linn.)) is sweet (in taste and on digestion), unctuous, cold in potency, is a laxative, aggravates [[kapha]], and is effective in treating intoxication. [93]

''Tanduliyaka'' (The prickly ''amaranth'', or (Amaranthus spinosus Linn.)) is dry, nullifies the effects of intoxication and poison and is beneficial in ''raktapitta''. It is sweet (in taste and on digestion) and is cold in potency. [94]

−

Indian pennywort (Centella asiatica Linn.), country willow (Calamus tenuis Roxb.), ''raj-patha'' ''/kuchela'', ''vanatiktaka'' (Mollugo spergula Linn.), sponge gourd (''karkotaka'', Momordica dioca Roxb), avalgujaka-bakuchi seeds (Psoralea corylifolia Linn.), patolam-pointed gourd (Trichosanthes dioica Roxb.) and ''shakuladani''- kurroa (Picrorhiza kurroa Royle ex Benth), the flowers of ''vasaka'' (Adhatoda vasika Nees), ''sharngeshtha'' (Dregia volubilis (Linn.f) Benth), ''kebuka'' (Ipomoea aquatica Forsk), hog’s weed (''kathillaka'', Boerhavia diffusa Linn.), wild tossa jute (''nadi shaka'', Corchorus olitarious Linn.), chickling vetch (''kalaya'', Lathyrus sativus Linn.), elephant’s foot (''gojihva'', Launaea asplenifolia Hook.f.), brinjal (''vartaka'', Solanum melongena Linn.) and dog mustard (''tilaparnika'', Cleome icosandra Linn.), carilla (''kaulakam'', Momordia charantia Linn.), ''karkasa'' (Momordica sp.), neem leaves (''nimbashakam'', Azadirachta indica A.Juss) and trailing rungia (''parpatakam'', Fumaria vaillantti Loisel): these are regulators of ''kapha'' and ''pitta'', bitter in taste, cold in potency and pungent on digestion. [95-97]

+

Indian pennywort (Centella asiatica Linn.), country willow (Calamus tenuis Roxb.), ''raj-patha'' ''/kuchela'', ''vanatiktaka'' (Mollugo spergula Linn.), sponge gourd (''karkotaka'', Momordica dioca Roxb), avalgujaka-bakuchi seeds (Psoralea corylifolia Linn.), patolam-pointed gourd (Trichosanthes dioica Roxb.) and ''shakuladani''- kurroa (Picrorhiza kurroa Royle ex Benth), the flowers of ''vasaka'' (Adhatoda vasika Nees), ''sharngeshtha'' (Dregia volubilis (Linn.f) Benth), ''kebuka'' (Ipomoea aquatica Forsk), hog’s weed (''kathillaka'', Boerhavia diffusa Linn.), wild tossa jute (''nadi shaka'', Corchorus olitarious Linn.), chickling vetch (''kalaya'', Lathyrus sativus Linn.), elephant’s foot (''gojihva'', Launaea asplenifolia Hook.f.), brinjal (''vartaka'', Solanum melongena Linn.) and dog mustard (''tilaparnika'', Cleome icosandra Linn.), carilla (''kaulakam'', Momordia charantia Linn.), ''karkasa'' (Momordica sp.), neem leaves (''nimbashakam'', Azadirachta indica A.Juss) and trailing rungia (''parpatakam'', Fumaria vaillantti Loisel): these are regulators of [[kapha]] and [[pitta]], bitter in taste, cold in potency and pungent on digestion. [95-97]

</div>

Line 1,709: Line 1,722:

The flowers of Bengal hemp- ''shana pushpa'' (Crotalaria juncea Linn), ''kovidara pushpa'' (Bauhinia purpurea Linn), ''karbudara pushpa''- white mountain ebony (Bauhinia variegata Linn.) and ''shalmali pushpa''- silk cotton (Salmalia malabarica (DC) Schott & Endl) are astringent and specially recommended in ''raktapitta''. [104]

−

The tender leaves of the ''nyagrodha''- banyan (Ficus benghalensis Linn), ''udumbara''- gular fig (Ficus racemosa Linn.), ''ashvattha''- holy fig (Ficus religiosa Linn.), ''plaksha''- yellow barked fig (Ficus lacor Buch-Ham) and ''padma''- lotus (Nelumbo nucifera Gaertn) etc. are astringent in taste, styptic, cold in potency and especially useful in diarrhea of the ''pitta'' type. [105]

+

The tender leaves of the ''nyagrodha''- banyan (Ficus benghalensis Linn), ''udumbara''- gular fig (Ficus racemosa Linn.), ''ashvattha''- holy fig (Ficus religiosa Linn.), ''plaksha''- yellow barked fig (Ficus lacor Buch-Ham) and ''padma''- lotus (Nelumbo nucifera Gaertn) etc. are astringent in taste, styptic, cold in potency and especially useful in diarrhea of the [[pitta]] type. [105]

−

''Vatsadani'', or ''guduchi'' (Tinospora cordifolia Willd Miers) pacify ''vata'' while ''gandira'' and ''chitraka''- white flowered leadwort (Plumbago zeylanica Linn.) pacify ''kapha''. ''Sheyasi''- elephant pepper (Pluchea lanceolata C.B. Clarke), ''bilvaparni'' (Limonia crenulata Roxb.) and ''bilvapatram- bael'' (Aegle marmelos (L.) Correa ex Roxb.) leaves pacify ''vata''. [106]

+

''Vatsadani'', or ''guduchi'' (Tinospora cordifolia Willd Miers) pacify [[vata]] while ''gandira'' and ''chitraka''- white flowered leadwort (Plumbago zeylanica Linn.) pacify [[kapha]]. ''Sheyasi''- elephant pepper (Pluchea lanceolata C.B. Clarke), ''bilvaparni'' (Limonia crenulata Roxb.) and ''bilvapatram- bael'' (Aegle marmelos (L.) Correa ex Roxb.) leaves pacify [[vata]]. [106]

−

''Bhandi''- (Albizia lebbeck (Linn.) Willd), ''shatavari shaka''- climbing asparagus (Asparagus racemosus Willd), ''bala''- heart-leaved sida (Sida cordifolia Linn.), ''jivanti shaka''-cork swallow wort (Leptadenia reticulata W.& A.) and ''parvanyah''- the leaves of scutch grass (Polygonum sp.), and ''parvapushpi'' (Polygonum sp.) are said to are effective in curing ''vata'' and ''pitta'' [107-108]

+

''Bhandi''- (Albizia lebbeck (Linn.) Willd), ''shatavari shaka''- climbing asparagus (Asparagus racemosus Willd), ''bala''- heart-leaved sida (Sida cordifolia Linn.), ''jivanti shaka''-cork swallow wort (Leptadenia reticulata W.& A.) and ''parvanyah''- the leaves of scutch grass (Polygonum sp.), and ''parvapushpi'' (Polygonum sp.) are said to are effective in curing [[vata]] and [[pitta]] [107-108]

−

''Tiktam Langali''- The glory lily (Gloriosa superba Linn.) and ''urubukayoh patrashakam''- red flowered castor oil plant (Ricinus communis Linn.) are light, laxative and bitter. ''Tila shaka''- (Sesamum indicum Linn.), ''vetasa''-goat willow (Salix caprea Linn.), and ''panchangulasyashakam''- castor oil plant (Ricinus sp.) are ''vata'' promoters, pungent, bitter, sour in taste, and stimulate the downward movement of bowels. ''Kusumbha''- the safflower (Carthamus tinctorius Linn.) vegetable is dry, acid, hot, is effective in treating ''kapha'' and promotes ''pitta''. [109]

+

''Tiktam Langali''- The glory lily (Gloriosa superba Linn.) and ''urubukayoh patrashakam''- red flowered castor oil plant (Ricinus communis Linn.) are light, laxative and bitter. ''Tila shaka''- (Sesamum indicum Linn.), ''vetasa''-goat willow (Salix caprea Linn.), and ''panchangulasyashakam''- castor oil plant (Ricinus sp.) are [[vata]] promoters, pungent, bitter, sour in taste, and stimulate the downward movement of bowels. ''Kusumbha''- the safflower (Carthamus tinctorius Linn.) vegetable is dry, acid, hot, is effective in treating [[kapha]] and promotes [[pitta]]. [109]

''Trapusha''- Common cucumber (Cucumis sativus Linn.) and ''ervaruka''- phut cucumber (Cucumis utilissimus Roxb.) are sweet, heavy, slow to digest, and cold in potency. The common cucumber is palatable, dry and a powerful diuretic. The phut cucumber, if fully ripe, allays burning, thirst, exhaustion and pain. [110]

Line 1,721: Line 1,734:

''Alabu''- the bottle-gourd (Lagenaria siceraria (Molina) Standl.) is a laxative, dry, cold in potency and heavy. [111]

−

''Chirbhata''- Sweet melon (Cucumis momordica Duth and Full) and phut cucumber are similar to ''alabu''- the bottle gourd (Lagenaria siceraria (Molina) Standl.) except that they are wholesome in loose motions. The ripe white gourd- ''kushmanda'' (Benincasa hispida (Thunb) Cogn.) is slightly alkaline, sour-sweet, light, reduces urination and defecation, and alleviates tri-''dosha''. [112-113]

+

''Chirbhata''- Sweet melon (Cucumis momordica Duth and Full) and phut cucumber are similar to ''alabu''- the bottle gourd (Lagenaria siceraria (Molina) Standl.) except that they are wholesome in loose motions. The ripe white gourd- ''kushmanda'' (Benincasa hispida (Thunb) Cogn.) is slightly alkaline, sour-sweet, light, reduces urination and defecation, and alleviates tri-[[dosha]]. [112-113]

</div>

Line 1,882: Line 1,895:

Dates (kharjura, Phoenix sylvestris Roxb.) and ''talashasya'' (kernel of palmyra palm) are effective in curing ''raktapitta'' and wasting. ''Taruta'' (Dioscorea belophylla voight), lotus filaments, lotus (Nelumbo nucifera Gaertn.) bulbs and fruits, ''kaunchadana'' / blue star water-lily (Nymphaea stellata Willd.), ''kasheruka''/ club-rush (Scirpus grossus Linn.f.), ''shringataka''/ Indian water chest-nut (Trapa natans Linn.Var. bispinosa Roxb.Makino), and ''ankolodya''/ Fox nut (Euryale ferox Salisb) are heavy, slow to digest, and cold in potency. [116]

−

The rhizomes of ''kumuda''/ night-flower lotus (Nymphaea stellata Willd.) and ''utpala''- blue water lily together with the flowers and fruits are said to be cold in potency, sweet, astringent. These tend to provoke ''kapha'' and ''vata''. [117]

+

The rhizomes of ''kumuda''/ night-flower lotus (Nymphaea stellata Willd.) and ''utpala''- blue water lily together with the flowers and fruits are said to be cold in potency, sweet, astringent. These tend to provoke [[kapha]] and [[vata]]. [117]

The seeds of sacred lotus (''paushakarabija'', or the seeds of Nelumbo nucifera Gaertn.) are said to be slightly astringent, slow to digest in the intestines, effective agents for curing ''raktapitta'', and sweet (in taste and post digestion). [118]

−

''Munjatakah'' (salep, Orchis latifolia Linn.) is said to be strengthening, cold in potency, heavy, unctuous, nourishing, is effective in treating ''vata'' and ''pitta'', sweet and highly aphrodisiac. [119]

+

''Munjatakah'' (salep, Orchis latifolia Linn.) is said to be strengthening, cold in potency, heavy, unctuous, nourishing, is effective in treating [[vata]] and [[pitta]], sweet and highly aphrodisiac. [119]

The bulb of ''vidarikanda'' (Indian kudju, pueraria tuberosa (wild)) is vitalizing, nourishing, aphrodisiac, voice-tonic, it is recommended in rejuvenation; strengthening, diuretic, sweet and cold in potency. [120]

−

''Amlikakanda'' (vitis pentaphylla Thunb.) is regarded as beneficial in assimilation disorder and piles, and is light, not very hot, is effective in treating cough and ''vata'', is an astringent and is recommended in chronic alcoholism. [121]

+

''Amlikakanda'' (vitis pentaphylla Thunb.) is regarded as beneficial in assimilation disorder and piles, and is light, not very hot, is effective in treating cough and [[vata]], is an astringent and is recommended in chronic alcoholism. [121]

−

The curry of mustard leaves/ ''sarshapashaka'' (Brassica campestris Linn. Var. Sarson Prain) vitiates all of the three ~~''doshas''~~ and suppresses urine and defecation. Similar are the properties of rosella which, in addition to these, is dry and acidic. Similar too are the properties of ''pindaluka''/ common yam (Dioscorea species). But, it is more palatable as it is a ''kanda'' (bulb). [122]

+

The curry of mustard leaves/ ''sarshapashaka'' (Brassica campestris Linn. Var. Sarson Prain) vitiates all of the three [[dosha]] and suppresses urine and defecation. Similar are the properties of rosella which, in addition to these, is dry and acidic. Similar too are the properties of ''pindaluka''/ common yam (Dioscorea species). But, it is more palatable as it is a ''kanda'' (bulb). [122]

−

Ingesting the ''sarpa'' mushroom is forbidden. The other varieties of edible mushrooms are cold in potency, cause rhinitis, and are sweet and heavy. Thus, ends the fourth section on vegetables including leaves, ~~bulb~~ and fruits [123-124]</div>

+

Ingesting the ''sarpa'' mushroom is forbidden. The other varieties of edible mushrooms are cold in potency, cause rhinitis, and are sweet and heavy. Thus, ends the fourth section on vegetables including leaves, bulbs and fruits [123-124]</div>

==== Class of fruits ====

Line 2,400: Line 2,413:

−

Now begins the section on fruits. The grape / ''mridvika'' (Vitis vinifera Linn.) quickly is effective in treating thirst, burning fever, dyspnea, ''raktapitta'', pectoral lesions, wasting disorders of ''vata'' and ''pitta'', mis-peristalsis, hoarseness of voice, chronic alcoholism, bitter taste in the mouth, and cough. It is nourishing, and aphrodisiac, sweet, unctuous and cold in potency. [125-126]

+

Now begins the section on fruits. The grape / ''mridvika'' (Vitis vinifera Linn.) quickly is effective in treating thirst, burning fever, dyspnea, ''raktapitta'', pectoral lesions, wasting disorders of [[vata]] and [[pitta]], mis-peristalsis, hoarseness of voice, chronic alcoholism, bitter taste in the mouth, and cough. It is nourishing, and aphrodisiac, sweet, unctuous and cold in potency. [125-126]

−

The date''/khajura'' (phoenix sylvestris Roxb.) is sweet, nourishing, aphrodisiac, heavy and cold in potency. It is beneficial in wasting, trauma, burning fever, and disorders of ''vata'' and ''pitta''. [127]

+

The date''/khajura'' (phoenix sylvestris Roxb.) is sweet, nourishing, aphrodisiac, heavy and cold in potency. It is beneficial in wasting, trauma, burning fever, and disorders of [[vata]] and [[pitta]]. [127]

−

Common fig (Ficus carica Linn.) is nourishing, heavy, delays digestion, and is cold in potency. Sweet ''falsah/ parushaka'' (Grewia asiatia Linn.), and ''mohwah/madhuka'' (Madhuca indica J.F. Gmel.) are recommended in disorders of ''vata'' and ''pitta''. [128]

+

Common fig (Ficus carica Linn.) is nourishing, heavy, delays digestion, and is cold in potency. Sweet ''falsah/ parushaka'' (Grewia asiatia Linn.), and ''mohwah/madhuka'' (Madhuca indica J.F. Gmel.) are recommended in disorders of [[vata]] and [[pitta]]. [128]

−

Indian hog plum (Spondias pinnata Linn.P) is sweet, nourishing, strengthening, nourishing, heavy, slight unctuous, increases ''kapha'', is cold in potency, aphrodisiac and delayed in digestion. [129]

+

Indian hog plum (Spondias pinnata Linn.P) is sweet, nourishing, strengthening, nourishing, heavy, slight unctuous, increases [[kapha]], is cold in potency, aphrodisiac and delayed in digestion. [129]

The ripe fruits of palmyra/''talashasyani'' (Borassus flaballifa Linn.) and coconut/''narikelaphala'' (Cocus nucifera Linn.) are nourishing, unctuous, cold in potency, strengthening and sweet. [130]

−

The showy dillenia fruit/bhavyam (Dillenia indica Linn.) is sweet, acid, astringent in taste, delayed in digestion, heavy and cold in potency. It increases ''pitta'' and ''kapha'' and is astringent and a mouth-cleanser. [131]

+

The showy dillenia fruit/bhavyam (Dillenia indica Linn.) is sweet, acid, astringent in taste, delayed in digestion, heavy and cold in potency. It increases [[pitta]] and [[kapha]] and is astringent and a mouth-cleanser. [131]

−

The sour ''falsah'', grape, small jujube, the peach, wild jujube and small jack provoke or aggravate ''pitta'' and ''kapha''. [132]

+

The sour ''falsah'', grape, small jujube, the peach, wild jujube and small jack provoke or aggravate [[pitta]] and [[kapha]]. [132]

Fully ripe peach''/aruka'' (Prunus persica Batsch.) is not very hot. It is heavy, sweetish, palatable, nourishing, quickly digested and not very unwholesome. [133]

−

Of the two varieties of ''paravata'' fruits (Garcinia cowa Roxb.), one is sweet and cold in potency, and the other is sour and hot. It is known to be heavy and is effective in treating anorexia while stimulating ''agni''. [134]

+

Of the two varieties of ''paravata'' fruits (Garcinia cowa Roxb.), one is sweet and cold in potency, and the other is sour and hot. It is known to be heavy and is effective in treating anorexia while stimulating [[agni]]. [134]

The fruit of white teak (Gmelina arborea Roxb.) / ''kashmaryaphalam'' (Gmelina arborea Roxb.) is said to be slightly different in quality from showy dillenia. Similarly, sour mulberry/ ''amlatuda'' (Morus alba Linn.) differs in quality slghtly from ''falsah''. [135]

−

The pear fruit/''tankam'' (Pyrus communis Linn.) is astringent and sweet in taste increases ''vata'' is heavy and cold in potency. The raw wood- apple/ ''kapittham'' (Feronia limonia (Linn.) Swingle adversely affects the voice, but neutralizes poison, is an astringent and increases ''vata''. [136]

+

The pear fruit/''tankam'' (Pyrus communis Linn.) is astringent and sweet in taste increases [[vata]] is heavy and cold in potency. The raw wood- apple/ ''kapittham'' (Feronia limonia (Linn.) Swingle adversely affects the voice, but neutralizes poison, is an astringent and increases [[vata]]. [136]

The ripe fruit of wood- apple being sweet, sour, astringent and fragrant, is relishing, is effective in treating discordance, acts as an antidote to poison, is an astringent and is heavy. [137]

−

The ripe bael fruit/''bilvam'' (Aegle marmelos (L.) Correa ex Roxb.) is difficult of digestion, aggravator of all ~~''doshas''~~ and foul flatus. The immature beal, fruit is unctuous, hot, acute, digestive stimulant and is effective in treating ''kapha'' and ''vata''. [138]

+

The ripe bael fruit/''bilvam'' (Aegle marmelos (L.) Correa ex Roxb.) is difficult of digestion, aggravator of all [[dosha]] and foul flatus. The immature beal, fruit is unctuous, hot, acute, digestive stimulant and is effective in treating [[kapha]] and [[vata]]. [138]

−

While the young fruits of ''amra''/ mango (Mangifera indica Linn.) causes ''raktapitta'' and unripe mango increases ''pitta'', the fully ripe mango subdues ''vata'' and increases flesh, semen and strength. [139]

+

While the young fruits of ''amra''/ mango (Mangifera indica Linn.) causes ''raktapitta'' and unripe mango increases [[pitta]], the fully ripe mango subdues [[vata]] and increases flesh, semen and strength. [139]

−

The ''jambul'' (Syzygium cuminii Linn.Skeel) fruit is generally astringent and sweet in taste, heavy delayed in digestion and cold in potency. It is effective in treating ''kapha'' and ''pitta'', is an astringent and greatly increases ''vata'' [140]

+

The ''jambul'' (Syzygium cuminii Linn.Skeel) fruit is generally astringent and sweet in taste, heavy, delayed in digestion and cold in potency. It is effective in treating [[kapha]] and [[pitta]], is an astringent and greatly increases [[vata]] [140]

−

The small jujube (Ziziphus maruitiana Lam.) is a sweet, unctuous, laxative and is effective in treating ''vata'' and ''pitta''. The dried small jujube (Ziziphus Sp.) is effective in treating ''kapha'' and ''vata'' and is not contraindicated in ''pitta''. [141]

+

The small jujube (Ziziphus maruitiana Lam.) is a sweet, unctuous, laxative and is effective in treating [[vata]] and [[pitta]]. The dried small jujube (Ziziphus Sp.) is effective in treating [[kapha]] and [[vata]] and is not contraindicated in [[pitta]]. [141]

−

The ''sinchitika'' (a type of ''Badara'') fruit is astringent, sweet in taste, cold in potency and astringent in action. The ginkgo fruit (Grewia hirsuta Vahl.), caper berry (Capparis decidua Edgew.), scarlet-fruited gourd/ ''bimbi phala'' (Coccinia indica W & A), ''todan'' (Grewia species) and fruits of ''dhaman /dhanvana'' (Grewia tiliaefolia Vahl.) are sweet, slightly astringent in taste, cold in potency and are effective in curing ''pitta'' and ''kapha''. The fully ripe Indian jackfruit/''panasa'' (Artocarpus integrifolia Linn.f.), banana/''Mocha'' (Musa paradisiaca Linn.) and fruits of Indian ape flower tree/''rajadana phala'' (Mimusops hexandra Roxb.) are sweet, slightly astringent, unctuous, cold in potency and heavy [141-143]

+

The ''sinchitika'' (a type of ''Badara'') fruit is astringent, sweet in taste, cold in potency and astringent in action. The ginkgo fruit (Grewia hirsuta Vahl.), caper berry (Capparis decidua Edgew.), scarlet-fruited gourd/ ''bimbi phala'' (Coccinia indica W & A), ''todan'' (Grewia species) and fruits of ''dhaman /dhanvana'' (Grewia tiliaefolia Vahl.) are sweet, slightly astringent in taste, cold in potency and are effective in curing [[pitta]] and [[kapha]]. The fully ripe Indian jackfruit/''panasa'' (Artocarpus integrifolia Linn.f.), banana/''Mocha'' (Musa paradisiaca Linn.) and fruits of Indian ape flower tree/''rajadana phala'' (Mimusops hexandra Roxb.) are sweet, slightly astringent, unctuous, cold in potency and heavy [141-143]

−

The ''lavanga-lata'' / ''lavali phala'' (Luvunga scandens (Roxb.)) fruit, being astringent, limpid and fragrant, is an appetizer, savoury, cordial and increases ''vata''. [144]

+

The ''lavanga-lata'' / ''lavali phala'' (Luvunga scandens (Roxb.)) fruit, being astringent, limpid and fragrant, is an appetizer, savoury, cordial and increases [[vata]]. [144]

''Kadamba''/Nipam (Mitragyna parviflora (Roxb.) Korth), Indian dill/''Shatahvakam'' (Anethum sowa Roxb. ex Flem), tooth brush tree/''Peelu'' (Salvadora persica Linn.), screw pine/ ''trinashunyam'' (Pandanus odoratissimus Linn.f.), governor’s plum/''vikankatam'' (Flacourtia ramonthchi L. Herit) and puneala plum/''pracinamalaka'' (Flacourtia jangomas (Lour.) Raeusch) are indeed dispellers of discordance and is effective in treating the effects of poison. [145]

−

The fruit of zachum oil plant/''aingudam'' (Balanites aegyptiaca (Linn.) Delile), is bitter-sweet in taste, unctuous, hot and is effective in treating ''kapha'' and ''vata''. The riber ebony fruit/''tindukam'' (Diospyros embryopteris Pers.) is effective in treating ''kapha'' and ''pitta,'' astringent, sweet and light. The emblic myrobalan/''amalaka'' (Emblica officinalis Gaertn.)is regarded as possessing all the taste except the salt. [146-147]

+

The fruit of zachum oil plant/''aingudam'' (Balanites aegyptiaca (Linn.) Delile), is bitter-sweet in taste, unctuous, hot and is effective in treating [[kapha]] and [[vata]]. The riber ebony fruit/''tindukam'' (Diospyros embryopteris Pers.) is effective in treating [[kapha]] and [[pitta]], astringent, sweet and light. The emblic myrobalan/''amalaka'' (Emblica officinalis Gaertn.)is regarded as possessing all the taste except the salt. [146-147]

−

The belliric myrobalan/''bibhitaka'' (Terminalia bellirica Roxb.)is dry, sweet, astringent, acid and an excellent is effective in treating ''kapha'' and ''pitta'' and dispels the disorders of body-fluid, blood, flesh and fat. [148]

+

The belliric myrobalan/''bibhitaka'' (Terminalia bellirica Roxb.)is dry, sweet, astringent, acid and an excellent is effective in treating [[kapha]] and [[pitta]] and dispels the disorders of body-fluid, blood, flesh and fat. [148]

−

The pomegranate/''dadima'' (Punica granatum Linn.) is effective in treating hoarseness of voice, hyper-secretion of mucus, and disorders of ''pitta'' and ''vata''. It is sweet, astringent and sour in taste, an appetizer, unctuous, hot, cordial and not antagonistic to ''kapha'' and ''pitta''. The pomegranate which is dry and acid aggravates ''pitta'' and ''vata'', the sweet one is effective in treating ''pitta''. So, the qualities of pomegranate are described first. [149-151]

+

The pomegranate/''dadima'' (Punica granatum Linn.) is effective in treating hoarseness of voice, hyper-secretion of mucus, and disorders of [[pitta]] and [[vata]]. It is sweet, astringent and sour in taste, an appetizer, unctuous, hot, cordial and not antagonistic to [[kapha]] and [[pitta]]. The pomegranate which is dry and acid aggravates [[pitta]] and [[vata]], the sweet one is effective in treating [[pitta]]. So, the qualities of pomegranate are described first. [149-151]

−

The kokum-butter fruit/''vrikshamlam'' (Garcinia indica Choisy) is an astringent, dry and hot and is good for ''vata'' and ''kapha'' disorders. The ripe tamarind/''amlika'' (Tamarindus indica Linn.) fruit is slightly different in quality. The ''amlavetasa'' (Hippophae rhamnoides sub sp. salicifolia) also possesses the same qualities and is a laxative. [152]

+

The kokum-butter fruit/''vrikshamlam'' (Garcinia indica Choisy) is an astringent, dry and hot and is good for [[vata]] and [[kapha]] disorders. The ripe tamarind/''amlika'' (Tamarindus indica Linn.) fruit is slightly different in quality. The amlavetasa (Hippophae rhamnoides sub sp. salicifolia) also possesses the same qualities and is a laxative. [152]

−

The filament of the citron flower/''matulunga'' (Citrus medica Linn.) is indicated in intestinal colic, anorexia, constipation, weak digestive fire, chronic alcoholism, hiccups, dyspnea, cough, vomiting, disorders of stools and in all diseases born of ''vata'' and ''kapha''. The filament of the citron is light but the rest of the parts are heavy. [153-154]

+

The filament of the citron flower/''matulunga'' (Citrus medica Linn.) is indicated in intestinal colic, anorexia, constipation, weak digestive fire, chronic alcoholism, hiccups, dyspnea, cough, vomiting, disorders of stools and in all diseases born of [[vata]] and [[kapha]]. The filament of the citron is light but the rest of the parts are heavy. [153-154]

−

The long zedoary/''karchuh'' (Curcuma zedoaria Rosc.) fruit, without the rind, is palatable, appetizing, cordial, fragrant, is effective in treating ''kapha'' and ''vata'' and is beneficial in cases of dyspnea, hiccup and piles. [155]

+

The long zedoary/''karchuh'' (Curcuma zedoaria Rosc.) fruit, without the rind, is palatable, appetizing, cordial, fragrant, is effective in treating [[kapha]] and [[vata]] and is beneficial in cases of dyspnea, hiccup and piles. [155]

−

The common orange fruit/''nagarangaphala'' (Citrus reticulata Blanco) is sweet, slightly sour, cordial, appetizer, difficult to digest, is effective in treating ''vata'' and is heavy to digest. [156]

+

The common orange fruit/''nagarangaphala'' (Citrus reticulata Blanco) is sweet, slightly sour, cordial, appetizer, difficult to digest, is effective in treating [[vata]] and is heavy to digest. [156]

−

The almond (Prunus amygdalus Batsch. Variety sativa (sweet)), green almond/ ''abhisuka'' (Pistacia vera Linn.), walnut/''akshota'' (Juglans regia Linn.), edible pine/''Mukulaka'' (Baliospermum montanum (Willd.) Muell-Arg), ''chilgoza'' pine/''nikochaka'' (Pinus gerardiana wallich.) , and apricot/''urumana''(Prunus armeniaca Linn.), are heavy to digest, hot in potency, unctuous, sweet, strengthening, are effective in curing ''vata'', nourishing, aphrodisiac and aggravate ''kapha'' and ''pitta''. Buchanan’s mango/''priyala'' (Buchanania lanzan Spreng) should be considered similar in action to the above except in the qualities of being hot. [157-158]

+

The almond (Prunus amygdalus Batsch. Variety sativa (sweet)), green almond/ ''abhisuka'' (Pistacia vera Linn.), walnut/''akshota'' (Juglans regia Linn.), edible pine/''Mukulaka'' (Baliospermum montanum (Willd.) Muell-Arg), ''chilgoza'' pine/''nikochaka'' (Pinus gerardiana wallich.) , and apricot/''urumana''(Prunus armeniaca Linn.), are heavy to digest, hot in potency, unctuous, sweet, strengthening, are effective in curing [[vata]], nourishing, aphrodisiac and aggravate [[kapha]] and [[pitta]]. Buchanan’s mango/''priyala'' (Buchanania lanzan Spreng) should be considered similar in action to the above except in the qualities of being hot. [157-158]

−

The sabestan plum / ''shleshmantakaphala'' (Cordia dichotoma Forst.f.) increases ''kapha'', is sweet, cold in potency and heavy. The alangy / ''ankotaphala'' (Alangium salviifolium (Linn. F.) Wang.) increases ''kapha'', is heavy, delayed in the intestines, and is effective in treating excessive heat. [159]

+

The sabestan plum / ''shleshmantakaphala'' (Cordia dichotoma Forst.f.) increases [[kapha]], is sweet, cold in potency and heavy. The alangy / ''ankotaphala'' (Alangium salviifolium (Linn. F.) Wang.) increases [[kapha]], is heavy, delayed in the intestines, and is effective in treating excessive heat. [159]

−

The ''shami'' fruit Prosopis spicigera Linn.) is heavy, hot, sweet, dry and depilatory, while the fruit of the Indian beech/''karanja'' (Pongamia pinnata Pierre) is moves slowly through the intestines and is not adverse to ''vata'' and ''kapha''. [160]

+

The ''shami'' fruit Prosopis spicigera Linn.) is heavy, hot, sweet, dry and depilatory, while the fruit of the Indian beech/''karanja'' (Pongamia pinnata Pierre) is moves slowly through the intestines and is not adverse to [[vata]] and [[kapha]]. [160]

The Indian hog-plum/''amrataka'' (Spondias pinnata (Linn.f) Kurz), lemon/''Dantashatha'' (Citrus limon (Linn.) Burm.f.), bengal currant/''karamardaka'' (Carissa spinarum Linn.), and common orange/''airavata'' (Citrus sinensis (Linn.) Osbeck) are sour and cause ''raktapitta''. [161]

−

The eggplant/aubergine/brinjal /''vartaku'' (Solanum melongena Linn.) is effective in treating ''vata'', is an appetizer, and is pungent and bitter. The Boxwood gardenia/''parpatakaphala'' (Gardenia latifolia Ait) fruit aggravates ''vata'' and is effective in treating ''kapha'' and ''pitta''. [162]

+

The eggplant/aubergine/brinjal /''vartaku'' (Solanum melongena Linn.) is effective in treating [[vata]], is an appetizer, and is pungent and bitter. The Boxwood gardenia/''parpatakaphala'' (Gardenia latifolia Ait) fruit aggravates [[vata]] and is effective in treating [[kapha]] and [[pitta]]. [162]

−

The ''akshiki'' fruit (Morinda tinctoria Roxb.), is effective in treating ''pitta'' and ''kapha'', is sour in taste and increases ''vata''. The fruits of the holy fig/''ashvattha'' (Ficus religiosa Linn.), country fig/''udumbaraphala'' (Ficus glomerata Roxb.), yellow barked fig/''plaksha''(Ficus lacor Buch- Ham) and banyan/ ''nyagrodhaphala''(Ficus benghalensis Linn.)are sweet, sour after digestion, is effective in treating ''pitta'' and ''kapha'', astringent, sweet and sour in taste, promotive of ''vata'' and heavy. [163-164]

+

The ''akshiki'' fruit (Morinda tinctoria Roxb.), is effective in treating [[pitta]] and [[kapha]], is sour in taste and increases [[vata]]. The fruits of the holy fig/''ashvattha'' (Ficus religiosa Linn.), country fig/''udumbaraphala'' (Ficus glomerata Roxb.), yellow barked fig/''plaksha''(Ficus lacor Buch- Ham) and banyan/ ''nyagrodhaphala''(Ficus benghalensis Linn.)are sweet, sour after digestion, is effective in treating [[pitta]] and [[kapha]], astringent, sweet and sour in taste, promotive of [[vata]] and heavy. [163-164]

The marking-nut/''bhallataka'' (Semecarpus anacardium Linn.f) is caustic like fire but the pulp of the fruit is sweet and cold in potency. Thus, is described the fifth section about fruits generally in use. [165]

Line 2,631: Line 2,644:

−

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 [[dosha]], but when overgrown, provokes these [[dosha]]. 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]

−

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 2,898: Line 2,911:

−

''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]

Line 2,914: Line 2,927:

''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]

−

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, 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 [[dosha]], 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 3,146: Line 3,159:

All water which is slightly astringent and sweet, subtle, clear, light, neither unctuous nor deliquescent is considered excellent. [202]

−

Rainwater that falls during the rainy (or monsoon) season in India, when fresh, is heavy, viscid, and sweet. The autumnal rain-water is mainly thin, light and not viscid. [203]

+

Rainwater that falls during the rainy (or monsoon) season in India, when fresh, is heavy, viscid, and sweet. The autumnal rain-water is mainly thin, light, and not viscid. [203]

−

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]

+

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]

</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]

+

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

Line 3,214: Line 3,227:

The properties of river water from the mountains:

−

The water of rivers that originate from the Himalayas, whose flow is broken, agitated and obstructed by rocks, and on whose banks dwell Gods and Rishis is considered wholesome and holy. The water of the rivers originating from the Malaya mountains, which carry stones and sand in their course, is pure and is like nectar. [209-210]

+

The water of rivers that originate from the Himalayas, whose flow is broken, agitated, and obstructed by rocks, and on whose banks dwell Gods and Rishis is considered wholesome and holy. The water of the rivers originating from the Malaya mountains, which carry stones and sand in their course, is pure and is like nectar. [209-210]

The water of rivers flowing westward is considered wholesome and pure while that of the slow-flowing ones towards the eastern seas is generally heavy. [211]

−

The waters of rivers originating from the Pariyatra, Vindhya or Sahya mountains cause diseases of the head and the heart, dermatosis and elephantiasis. [212]

+

The waters of rivers originating from the Pariyatra, Vindhya, or Sahya mountains cause diseases of the head and the heart, dermatosis, and elephantiasis. [212]

</div>

Line 3,274: Line 3,287:

−

The waters of the rivers that flow during the rainy season and are polluted by earthworms, serpents, mice, excrement and aggravate all the three ~~doshas~~. [213]

+

The waters of the rivers that flow during the rainy season and are polluted by earthworms, serpents, mice, excrement and aggravate all the three [[dosha]]. [213]

The qualities of the waters of tanks, wells, ponds, springs, lakes and cascades should be classified according to their locations - in wetland, mountainous lands and arid land. [214]

Line 3,402: Line 3,415:

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]

+

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]

−

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]

</div>

−

~~'''~~Qualities of curd~~:'''~~

+

=====Qualities of curd=====

Line 3,460: Line 3,473:

−

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]

+

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>

Line 3,480: Line 3,493:

</div></div>

−

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 [[dosha]] 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~~:'''~~

+

=====Benefits of butter-milk=====

Line 3,501: Line 3,514:

Butter milk should be administered in cases of edema, piles, assimilation-disorders, suppression of urine, abdominal diseases, anorexia and complications arising from oleation therapy, anemia, and gara poisoning. [229]

−

~~'''~~Benefits of butter~~:'''~~

+

=====Benefits of butter=====

Line 3,520: Line 3,533:

Fresh-made butter is considered an astringent, appetizer, and effective in treating assimilation-disorders, piles, trauma and anorexia. [230]

−

~~'''~~Benefits of ghee~~:'''~~

+

=====Benefits of ghee=====

Line 3,569: Line 3,582:

−

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>

+

Ghee helps enhance memory, intelligence, [[agni]] (digestion and metabolism), [[shukra]] (semen), [[ojas]] (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~~:'''~~

+

=====Qualities of various milk products=====

Line 3,596: Line 3,609:

</div></div>

−

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 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]

Line 3,611: Line 3,624:

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

−

====Class of sugarcane and its products:====

+

====Class of sugarcane and its products====

Line 3,638: Line 3,651:

−

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]

+

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>

Line 3,653: Line 3,666:

रूक्षावम्यतिसारघ्नीच्छेदनीमधुशर्करा।<br />

तृष्णासृक्पित्तदाहेषुप्रशस्ताःसर्वशर्कराः॥२४२॥<br />

−

+

prabhūtakrimimajjāsr̥ṅmēdōmāṁsakarō guḍaḥ||238|| <br />

Line 3,678: Line 3,691:

−

Treacle (~~gud~~, jaggery) greatly enhances marrow, blood, fat and flesh. However, it is prone to causing worms. Treacle made of juice of the sugar-cane boiled down to one fourth, one third or one half its original quantities is called coarse ~~gud~~ or immature ~~gud~~. The greater the condensation, the heavier the ~~gud~~. Conversely, purified ~~gud~~ is that which has very little impurity. [238-239]

+

Treacle (guda, jaggery) greatly enhances marrow, blood, fat and flesh. However, it is prone to causing worms. Treacle made of juice of the sugar-cane boiled down to one fourth, one third or one half its original quantities is called coarse guda or immature guda. The greater the condensation, the heavier the guda. Conversely, purified guda is that which has very little impurity. [238-239]

Further purification turns it into matsyandika/ curd sugar. Sugar-candy/khanda and crystal-sugar/sharkara are considered extremely pure. According to its degree of purity its cooling quality is increased. [240]

Line 3,686: Line 3,699:

The honey-sugar is dry, is effective in treating vomiting and diarrhea and depletive. All sugars are beneficial in thirst, raktapitta and burning sensation. [242]</div>

−

~~'''~~Qualities of honey~~:'''~~

+

=====Qualities of honey=====

Line 3,726: Line 3,739:

</div></div>

−

Honey aggravates vata, is heavy to digest, cold in potency, is effective in treating raktapitta and kapha disorders and is viscid, dry, astringent and sweet. [245]

+

Honey aggravates [[vata]], is heavy to digest, cold in potency, is effective in treating raktapitta and [[kapha]] disorders and is viscid, dry, astringent and sweet. [245]

Heated or warm honey can be fatal. It can kill if given in conditions arouse due to excess heat owing to its poisonous effect during the process of accumulation. Being heavy, dry, astringent and cold in potency, it is also wholesome in small doses. [246]

Line 3,749: Line 3,762:

There is no disease more difficult to treat than honey-induced ama disorder. The severity of treatment itself can kill the patient as quickly as poison. [247]

+

In chyme disorders (ama), treatment with drugs of hot potency is indicated. However, hot things are contra-indicated in the ama-disorder induced by honey. Hence honey-induced ama-disorder is a serious condition causing death as immediately as poison. [248]</div>

Line 3,775: Line 3,789:

Thus ends this tenth section mainly dealing with sugar-cane products.

−

====Class of cooked food preparations: ====

+

====Class of cooked food preparations====

−

अथकृतान्नवर्गः-

+

अथकृतान्नवर्गः- <br />

−

क्षुत्तृष्णाग्लानिदौर्बल्यकुक्षिरोगज्वरापहा।

+

क्षुत्तृष्णाग्लानिदौर्बल्यकुक्षिरोगज्वरापहा।<br />

−

स्वेदाग्निजननीपेयावातवर्चोनुलोमनी॥२५०॥

+

स्वेदाग्निजननीपेयावातवर्चोनुलोमनी॥२५०॥<br />

−

तर्पणीग्राहिणीलघ्वीहृद्याचापिविलेपिका।

+

तर्पणीग्राहिणीलघ्वीहृद्याचापिविलेपिका।<br />

−

मण्डस्तुदीपयत्यग्निंवातंचाप्यनुलोमयेत्॥२५१॥

+

मण्डस्तुदीपयत्यग्निंवातंचाप्यनुलोमयेत्॥२५१॥<br />

−

मृदूकरोतिस्रोतांसिस्वेदंसञ्जनयत्यपि।

+

मृदूकरोतिस्रोतांसिस्वेदंसञ्जनयत्यपि।<br />

−

लङ्घितानांविरिक्तानांजीर्णेस्नेहेचतृष्यताम्॥२५२॥

+

लङ्घितानांविरिक्तानांजीर्णेस्नेहेचतृष्यताम्॥२५२॥<br />

−

दीपनत्वाल्लघुत्वाच्चमण्डःस्यात्प्राणधारणः।

+

दीपनत्वाल्लघुत्वाच्चमण्डःस्यात्प्राणधारणः।<br />

−

लाजपेयाश्रमघ्नीतुक्षामकण्ठस्यदेहिनः॥२५३॥

+

लाजपेयाश्रमघ्नीतुक्षामकण्ठस्यदेहिनः॥२५३॥<br />

−

तृष्णातीसारशमनोधातुसाम्यकरःशिवः।

+

तृष्णातीसारशमनोधातुसाम्यकरःशिवः।<br />

−

लाजमण्डोऽग्निजननोदाहमूर्च्छानिवारणः ॥२५४॥

+

लाजमण्डोऽग्निजननोदाहमूर्च्छानिवारणः ॥२५४॥<br />

−

मन्दाग्निविषमाग्नीनांबालस्थविरयोषिताम्।

+

मन्दाग्निविषमाग्नीनांबालस्थविरयोषिताम्।<br />

−

देयश्चसुकुमाराणांलाजमण्डःसुसंस्कृतः॥२५५॥

+

देयश्चसुकुमाराणांलाजमण्डःसुसंस्कृतः॥२५५॥<br />

−

क्षुत्पिपासापहःपथ्यःशुद्धानांचमलापहः।

+

क्षुत्पिपासापहःपथ्यःशुद्धानांचमलापहः।<br />

−

शृतःपिप्पलिशुण्ठीभ्यांयुक्तो लाजाम्लदाडिमैः॥२५६॥

+

शृतःपिप्पलिशुण्ठीभ्यांयुक्तो लाजाम्लदाडिमैः॥२५६॥<br />

−

कषायमधुराःशीतालघवोलाजसक्तवः।

+

कषायमधुराःशीतालघवोलाजसक्तवः।<br />

−

atha kr̥tānnavargaḥ-

+

atha kr̥tānnavargaḥ- <br />

−

kṣuttr̥ṣṇāglānidaurbalyakukṣirōgajvarāpahā|

+

kṣuttr̥ṣṇāglānidaurbalyakukṣirōgajvarāpahā| <br />

−

svēdāgnijananī pēyā vātavarcōnulōmanī||250||

+

svēdāgnijananī pēyā vātavarcōnulōmanī||250|| <br />

−

tarpaṇī grāhiṇī laghvī hr̥dyā cāpi vilēpikā|

+

tarpaṇī grāhiṇī laghvī hr̥dyā cāpi vilēpikā| <br />

−

maṇḍastu dīpayatyagniṁ vātaṁ cāpyanulōmayēt||251||

+

maṇḍastu dīpayatyagniṁ vātaṁ cāpyanulōmayēt||251||<br />

−

mr̥dūkarōti srōtāṁsi svēdaṁ sañjanayatyapi|

+

mr̥dūkarōti srōtāṁsi svēdaṁ sañjanayatyapi| <br />

−

laṅghitānāṁ viriktānāṁ jīrṇē snēhē ca tr̥ṣyatām||252||

+

laṅghitānāṁ viriktānāṁ jīrṇē snēhē ca tr̥ṣyatām||252||<br />

−

dīpanatvāllaghutvācca maṇḍaḥ syāt prāṇadhāraṇaḥ|

+

dīpanatvāllaghutvācca maṇḍaḥ syāt prāṇadhāraṇaḥ| <br />

−

lājapēyā śramaghnī tu kṣāmakaṇṭhasya dēhinaḥ||253||

+

lājapēyā śramaghnī tu kṣāmakaṇṭhasya dēhinaḥ||253|| <br />

−

tr̥ṣṇātīsāraśamanō dhātusāmyakaraḥ śivaḥ|

+

tr̥ṣṇātīsāraśamanō dhātusāmyakaraḥ śivaḥ| <br />

−

lājamaṇḍō'gnijananō dāhamūrcchānivāraṇaḥ ||254||

+

lājamaṇḍō'gnijananō dāhamūrcchānivāraṇaḥ ||254||<br />

−

mandāgniviṣamāgnīnāṁ bālasthavirayōṣitām|

+

mandāgniviṣamāgnīnāṁ bālasthavirayōṣitām| <br />

−

dēyaśca sukumārāṇāṁ lājamaṇḍaḥ susaṁskr̥taḥ||255||

+

dēyaśca sukumārāṇāṁ lājamaṇḍaḥ susaṁskr̥taḥ||255||<br />

−

kṣutpipāsāpahaḥ pathyaḥ śuddhānāṁ ca malāpahaḥ|

+

kṣutpipāsāpahaḥ pathyaḥ śuddhānāṁ ca malāpahaḥ| <br />

−

śr̥taḥ pippaliśuṇṭhībhyāṁ yuktō lājāmladāḍimaiḥ||256||

+

śr̥taḥ pippaliśuṇṭhībhyāṁ yuktō lājāmladāḍimaiḥ||256||<br />

−

kaṣāyamadhurāḥ śītā laghavō lājasaktavaḥ|257|

+

kaṣāyamadhurāḥ śītā laghavō lājasaktavaḥ|257| <br />

−

atha kRutAnnavargaH-

+

atha kRutAnnavargaH- <br />

−

kShuttRuShNAglAnidaurbalyakukShirogajvarApahA|

+

kShuttRuShNAglAnidaurbalyakukShirogajvarApahA|<br />

−

svedAgnijananI peyA vAtavarconulomanI||250||

+

svedAgnijananI peyA vAtavarconulomanI||250||<br />

−

tarpaNI grAhiNI laGvI hRudyA cApi vilepikA|

+

tarpaNI grAhiNI laGvI hRudyA cApi vilepikA|<br />

−

maNDastu dIpayatyagniM vAtaM cApyanulomayet||251||

+

maNDastu dIpayatyagniM vAtaM cApyanulomayet||251||<br />

−

mRudUkaroti srotAMsi svedaM sa~jjanayatyapi|

+

mRudUkaroti srotAMsi svedaM sa~jjanayatyapi|<br />

−

la~gGitAnAM viriktAnAM jIrNe snehe ca tRuShyatAm||252||

+

la~gGitAnAM viriktAnAM jIrNe snehe ca tRuShyatAm||252||<br />

−

dIpanatvAllaGutvAcca maNDaH syAt prANadhAraNaH|

+

dIpanatvAllaGutvAcca maNDaH syAt prANadhAraNaH|<br />

−

lAjapeyA SramaGnI tu kShAmakaNThasya dehinaH||253||

+

lAjapeyA SramaGnI tu kShAmakaNThasya dehinaH||253||<br />

−

tRuShNAtIsAraSamano dhAtusAmyakaraH SivaH|

+

tRuShNAtIsAraSamano dhAtusAmyakaraH SivaH|<br />

−

lAjamaNDo&gnijanano dAhamUrcCAnivAraNaH ||254||

+

lAjamaNDo&gnijanano dAhamUrcCAnivAraNaH ||254||<br />

−

mandAgniviShamAgnInAM bAlasthavirayoShitAm|

+

mandAgniviShamAgnInAM bAlasthavirayoShitAm|<br />

−

deyaSca sukumArANAM lAjamaNDaH susaMskRutaH||255||

+

deyaSca sukumArANAM lAjamaNDaH susaMskRutaH||255||<br />

−

kShutpipAsApahaH pathyaH SuddhAnAM ca malApahaH|

+

kShutpipAsApahaH pathyaH SuddhAnAM ca malApahaH|<br />

−

SRutaH pippaliSuNThIByAM yukto lAjAmladADimaiH||256||

+

SRutaH pippaliSuNThIByAM yukto lAjAmladADimaiH||256||<br />

−

kaShAyamadhurAH SItA laGavo lAjasaktavaH|

+

kaShAyamadhurAH SItA laGavo lAjasaktavaH|<br />

</div></div>

+

Now begins the section on cooked foods. Thin gruel removes hunger, thirst, weariness, weakness, stomach disorder and fever. It causes perspiration, stimulates [[agni]] and regulates the course of flatus and feces. [250]

−

Now begins the section on cooked foods. Thin gruel removes hunger, thirst, weariness, weakness, stomach disorder and fever. It causes perspiration, stimulates agni and regulates the course of flatus and feces. [250]

+

Thick gruel (vilepi) is nourishing, astringent, and is light. Gruel-water (manda) kindles [[agni]] and regulates the downward course of [[vata]]. It softens the channels and causes perspiration. It sustains life on account of its ability to stimulate [[agni]] and lightness especially in those who have undergone reduction ([[langhana]]) therapies, purificatory procedures, and in those who have developed thirst after any unctuous dose has been digested. [251-252]

−

Thick gruel (vilepi) is nourishing, astringent, and is light. Gruel-water (manda) kindles agni and regulates the downward course of vata. It softens the channels and causes perspiration. It sustains life on account of its ability to stimulate agni and lightness especially in those who have undergone reduction (~~laghana~~) therapies, purificatory procedures, and in those who have developed thirst after any unctuous dose has been digested. [251-252]

The thin gruel of roasted paddy removes fatigue particularly in people ailing with weakened voice. [253]

−

The gruel water of roasted cornflour alleviates thirst and diarrhea, maintains normalcy of tissue elements, is generally considered beneficial to health and even auspicious, stimulates agni and is effective in treating burning sensation as well as fainting. The gruel water of fried corn, well-seasoned, must be given to people suffering from weak and irregular agni, to children, the aged, women and to persons of delicate health. [254-255]

+

The gruel water of roasted cornflour alleviates thirst and diarrhea, maintains normalcy of tissue elements, is generally considered beneficial to health and even auspicious, stimulates [[agni]] and is effective in treating burning sensation as well as fainting. The gruel water of fried corn, well-seasoned, must be given to people suffering from weak and irregular [[agni]], to children, the aged, women and to persons of delicate health. [254-255]

If it is mixed with long pepper (Piper longum Linn.) and dried ginger (Zingiber officinale Rosc.), boiled with corn and sour pomegranates, gruel water of roasted corn flour allays hunger and thirst, is nourishing and removes the residual morbidity in those who have undergone purificatory procedures. The roasted corn-flour is an astringent, is sweet in taste, is cold in potency, and is light. [256]

Line 3,844: Line 3,857:

−

सुधौतःप्रस्रुतःस्विन्नःसन्तप्तश्चौदनोलघुः॥२५७॥

+

सुधौतःप्रस्रुतःस्विन्नःसन्तप्तश्चौदनोलघुः॥२५७॥<br />

−

भृष्टतण्डुलमिच्छन्तिगरश्लेष्मामयेष्वपि।

+

भृष्टतण्डुलमिच्छन्तिगरश्लेष्मामयेष्वपि।<br />

−

अधौतोऽप्रस्रुतोऽस्विन्नःशीतश्चाप्योदनोगुरुः॥२५८॥

+

अधौतोऽप्रस्रुतोऽस्विन्नःशीतश्चाप्योदनोगुरुः॥२५८॥<br />

−

मांसशाकवसातैलघृतमज्जफलौदनाः।

+

मांसशाकवसातैलघृतमज्जफलौदनाः।<br />

−

बल्याःसन्तर्पणाहृद्यागुरवोबृंहयन्तिच॥२५९॥

+

बल्याःसन्तर्पणाहृद्यागुरवोबृंहयन्तिच॥२५९॥<br />

−

तद्वन्माषतिलक्षीरमुद्गसंयोगसाधिताः।

+

तद्वन्माषतिलक्षीरमुद्गसंयोगसाधिताः।<br />

−

sudhautaḥ prasrutaḥ svinnaḥ santaptaścaudanō laghuḥ||257||

+

sudhautaḥ prasrutaḥ svinnaḥ santaptaścaudanō laghuḥ||257|| <br />

−

bhr̥ṣṭataṇḍulamicchanti garaślēṣmāmayēṣvapi|

+

bhr̥ṣṭataṇḍulamicchanti garaślēṣmāmayēṣvapi| <br />

−

adhautō'prasrutō'svinnaḥ śītaścāpyōdanō guruḥ||258||

+

adhautō'prasrutō'svinnaḥ śītaścāpyōdanō guruḥ||258|| <br />

−

māṁsaśākavasātailaghr̥tamajjaphalaudanāḥ|

+

māṁsaśākavasātailaghr̥tamajjaphalaudanāḥ| <br />

−

balyāḥ santarpaṇā hr̥dyā guravō br̥ṁhayanti ca||259||

+

balyāḥ santarpaṇā hr̥dyā guravō br̥ṁhayanti ca||259|| <br />

−

tadvanmāṣatilakṣīramudgasaṁyōgasādhitāḥ|260|

+

tadvanmāṣatilakṣīramudgasaṁyōgasādhitāḥ|260| <br />

−

sudhautaH prasrutaH svinnaH santaptaScaudano laGuH||257||

+

sudhautaH prasrutaH svinnaH santaptaScaudano laGuH||257||<br />

−

BRuShTataNDulamicCanti garaSleShmAmayeShvapi|

+

BRuShTataNDulamicCanti garaSleShmAmayeShvapi|<br />

−

adhauto:'prasruto:'svinnaH SItaScApyodano guruH||258||

+

adhauto:'prasruto:'svinnaH SItaScApyodano guruH||258||<br />

−

mAMsaSAkavasAtailaGRutamajjaPalaudanAH|

+

mAMsaSAkavasAtailaGRutamajjaPalaudanAH|<br />

−

balyAH santarpaNA hRudyA guravo bRuMhayanti ca||259||

+

balyAH santarpaNA hRudyA guravo bRuMhayanti ca||259||<br />

−

tadvanmAShatilakShIramudgasaMyogasAdhitAH|

+

tadvanmAShatilakShIramudgasaMyogasAdhitAH|<br />

</div></div>

−

Rice that is well cleansed, squeezed out, steam-softened and warm makes light food. In toxic conditions and kapha disorders, fried rice is indicated. Cooked rice if uncleansed, with the boiled water not pressed out, not properly softened and eaten cold is heavy to digest. [257-258]

+

Rice that is well cleansed, squeezed out, steam-softened and warm makes light food. In toxic conditions and [[kapha]] disorders, fried rice is indicated. Cooked rice if uncleansed, with the boiled water not pressed out, not properly softened and eaten cold is heavy to digest. [257-258]

Rice prepared with flesh, vegetables, fat oil, ghee, marrow or fruit is strengthening, nourishing, cordial, and heavy. Likewise, rice cooked together with black gram, tila, milk and green gram. [259]

Line 3,874: Line 3,887:

−

कुल्माषागुरवोरूक्षावातलाभिन्नवर्चसः॥२६०॥

+

कुल्माषागुरवोरूक्षावातलाभिन्नवर्चसः॥२६०॥<br />

−

स्विन्नभक्ष्यास्तुयेकिचित्सौप्यगौधूमयाविकाः।

+

स्विन्नभक्ष्यास्तुयेकिचित्सौप्यगौधूमयाविकाः।<br />

−

भिषक्तेषांयथाद्रव्यमादिशेद्गुरुलाघवम्॥२६१॥

+

भिषक्तेषांयथाद्रव्यमादिशेद्गुरुलाघवम्॥२६१॥<br />

−

kulmāṣā guravō rūkṣā vātalā bhinnavarcasaḥ||260||

+

kulmāṣā guravō rūkṣā vātalā bhinnavarcasaḥ||260|| <br />

−

svinnabhakṣyāstu yē kicit saupyagaudhūmayāvikāḥ|

+

svinnabhakṣyāstu yē kicit saupyagaudhūmayāvikāḥ| <br />

−

bhiṣak tēṣāṁ yathādravyamādiśēdgurulāghavam||261||

+

bhiṣak tēṣāṁ yathādravyamādiśēdgurulāghavam||261|| <br />

−

kulmAShA guravo rUkShA vAtalA BinnavarcasaH||260||

+

kulmAShA guravo rUkShA vAtalA BinnavarcasaH||260||<br />

−

svinnaBakShyAstu ye kicit saupyagaudhUmayAvikAH|

+

svinnaBakShyAstu ye kicit saupyagaudhUmayAvikAH|<br />

−

BiShak teShAM yathAdravyamAdiSedgurulAGavam||261||

+

BiShak teShAM yathAdravyamAdiSedgurulAGavam||261||<br />

</div></div>

−

Kulmasha (a variety of pea) is heavy to digest, dry, vata provoking and loosens the stools. [260]

+

Kulmasha (a variety of pea) is heavy to digest, dry, [[vata]] provoking and loosens the stools. [260]

As regards steamed dishes made out of pulses, wheat and barley, the physician should determine their qualities of heaviness and lightness in accordance with the substances used. [261]

−

अकृतंकृतयूषंचतनुंसांस्कारिकंरसम्।

+

अकृतंकृतयूषंचतनुंसांस्कारिकंरसम्।<br />

−

सूपमम्लमनम्लंचगुरुंविद्याद्यथोत्तरम्॥२६२॥

+

सूपमम्लमनम्लंचगुरुंविद्याद्यथोत्तरम्॥२६२॥<br />

−

akr̥taṁ kr̥tayūṣaṁ ca tanuṁ sāṁskārikaṁ rasam|

+

akr̥taṁ kr̥tayūṣaṁ ca tanuṁ sāṁskārikaṁ rasam| <br />

−

sūpamamlamanamlaṁ ca guruṁ vidyādyathōttaram||262||

+

sūpamamlamanamlaṁ ca guruṁ vidyādyathōttaram||262||<br />

−

akRutaM kRutayUShaM ca tanuM sAMskArikaM rasam|

+

akRutaM kRutayUShaM ca tanuM sAMskArikaM rasam|<br />

−

sUpamamlamanamlaM ca guruM vidyAdyathottaram||262||

+

sUpamamlamanamlaM ca guruM vidyAdyathottaram||262||<br />

</div></div>

Line 3,907: Line 3,920:

−

सक्तवोवातलारूक्षाबहुवर्चोनुलोमिनः।

+

सक्तवोवातलारूक्षाबहुवर्चोनुलोमिनः।<br />

−

तर्पयन्तिनरंसद्यःपीताःसद्योबलाश्चते॥२६३॥

+

तर्पयन्तिनरंसद्यःपीताःसद्योबलाश्चते॥२६३॥<br />

−

मधुरालघवःशीताःसक्तवःशालिसम्भवाः।

+

मधुरालघवःशीताःसक्तवःशालिसम्भवाः।<br />

−

ग्राहिणोरक्तपित्तघ्नास्तृष्णाच्छर्दिज्वरापहाः॥२६४॥

+

ग्राहिणोरक्तपित्तघ्नास्तृष्णाच्छर्दिज्वरापहाः॥२६४॥<br />

−

saktavo vAtalA rUkShA bahuvarconulominaH|

+

saktavo vAtalA rUkShA bahuvarconulominaH| <br />

−

tarpayanti naraM sadyaH pItAH sadyobalAshca te||263||

+

tarpayanti naraM sadyaH pItAH sadyobalAshca te||263|| <br />

−

madhurA laghavaH shItAH saktavaH shAlisambhavAH|

+

madhurA laghavaH shItAH saktavaH shAlisambhavAH| <br />

−

grAhiNo raktapittaghnAstRuShNAcchardijvarApahAH||264||

+

grAhiNo raktapittaghnAstRuShNAcchardijvarApahAH||264||<br />

−

saktavō vātalā rūkṣā bahuvarcōnulōminaḥ|

+

saktavō vātalā rūkṣā bahuvarcōnulōminaḥ| <br />

−

tarpayanti naraṁ sadyaḥ pītāḥ sadyōbalāśca tē||263||

+

tarpayanti naraṁ sadyaḥ pītāḥ sadyōbalāśca tē||263|| <br />

−

madhurā laghavaḥ śītāḥ saktavaḥ śālisambhavāḥ|

+

madhurā laghavaḥ śītāḥ saktavaḥ śālisambhavāḥ| <br />

−

grāhiṇō raktapittaghnāstr̥ṣṇācchardijvarāpahāḥ||264||

+

grāhiṇō raktapittaghnāstr̥ṣṇācchardijvarāpahāḥ||264||<br />

</div></div>

−

Roasted ~~corn~~ flour is dry, aggravates vata, increases fecal matter and regulates peristalsis. When taken, it immediately nourishes and strengthens the person. [263]

+

Roasted flour is dry, aggravates [[vata]], increases fecal matter and regulates peristalsis. When taken, it immediately nourishes and strengthens the person. [263]

The flour of roasted shali rice is sweet, light, cold in potency, astringent, and is effective in treating raktapitta, thirst, vomiting and fever. [264]

−

हन्याद्व्याधीन्यवापूपोयावकोवाट्यएवच।

+

हन्याद्व्याधीन्यवापूपोयावकोवाट्यएवच।<br />

−

उदावर्तप्रतिश्यायकासमेहगलग्रहान्॥२६५॥

+

उदावर्तप्रतिश्यायकासमेहगलग्रहान्॥२६५॥<br />

−

धानासञ्ज्ञास्तुयेभक्ष्याःप्रायस्तेलेखनात्मकाः।

+

धानासञ्ज्ञास्तुयेभक्ष्याःप्रायस्तेलेखनात्मकाः।<br />

−

शुष्कत्वात्तर्पणाश्चैवविष्टम्भित्वाच्चदुर्जराः॥२६६॥

+

शुष्कत्वात्तर्पणाश्चैवविष्टम्भित्वाच्चदुर्जराः॥२६६॥<br />

−

विरूढधानाशष्कुल्योमधुक्रोडाःसपिण्डकाः।

+

विरूढधानाशष्कुल्योमधुक्रोडाःसपिण्डकाः।<br />

−

पूपाःपूपलिकाद्याश्चगुरवःपैष्टिकाःपरम्॥२६७॥

+

पूपाःपूपलिकाद्याश्चगुरवःपैष्टिकाःपरम्॥२६७॥<br />

−

hanyādvyādhīn yavāpūpō yāvakō vāṭya ēva ca|

+

hanyādvyādhīn yavāpūpō yāvakō vāṭya ēva ca| <br />

−

udāvartapratiśyāyakāsamēhagalagrahān||265||

+

udāvartapratiśyāyakāsamēhagalagrahān||265|| <br />

−

dhānāsañjñāstu yē bhakṣyāḥ prāyastē lēkhanātmakāḥ|

+

dhānāsañjñāstu yē bhakṣyāḥ prāyastē lēkhanātmakāḥ| <br />

−

śuṣkatvāttarpaṇāścaiva viṣṭambhitvācca durjarāḥ||266||

+

śuṣkatvāttarpaṇāścaiva viṣṭambhitvācca durjarāḥ||266|| <br />

−

virūḍhadhānā śaṣkulyō madhukrōḍāḥ sapiṇḍakāḥ|

+

virūḍhadhānā śaṣkulyō madhukrōḍāḥ sapiṇḍakāḥ| <br />

−

pūpāḥ pūpalikādyāśca guravaḥ paiṣṭikāḥ param||267||

+

pūpāḥ pūpalikādyāśca guravaḥ paiṣṭikāḥ param||267|| <br />

−

hanyAdvyAdhIn yavApUpo yAvako vATya eva ca|

+

hanyAdvyAdhIn yavApUpo yAvako vATya eva ca|<br />

−

udAvartapratiSyAyakAsamehagalagrahAn||265||

+

udAvartapratiSyAyakAsamehagalagrahAn||265||<br />

−

dhAnAsa~jj~jAstu ye BakShyAH prAyaste leKanAtmakAH|

+

dhAnAsa~jj~jAstu ye BakShyAH prAyaste leKanAtmakAH|<br />

−

SuShkatvAttarpaNAScaiva viShTamBitvAcca durjarAH||266||

+

SuShkatvAttarpaNAScaiva viShTamBitvAcca durjarAH||266||<br />

−

virUDhadhAnA SaShkulyo madhukroDAH sapiNDakAH|

+

virUDhadhAnA SaShkulyo madhukroDAH sapiNDakAH|<br />

−

pUpAH pUpalikAdyASca guravaH paiShTikAH param||267||

+

pUpAH pUpalikAdyASca guravaH paiShTikAH param||267||<br />

</div></div>

+

Apupa (pancake of barley) is effective in treating coryza, cough, urinary disorders and throat spasm while fried barley also causes udavarta (a disease due to vitiation of [[vata]] owing to suppression of urges). [265]

−

Apupa (pancake of barley) is effective in treating coryza, cough, urinary disorders and throat spasm while fried barley also causes udavarta (a disease due to vitiation of vata owing to suppression of urges). [265]

+

The barley preparation known as dhana is generally considered a revulsant. It is nourishing because of its dryness and is difficult to digest owing to its delaying tendency in the intestines. [266]

−

The barley preparation known as dhana is generally considered a revulsant. It is nourishing because of its dryness and difficult to digest owing to its delaying tendency in the intestines. [266]

Virudha-dhana (germinated barley), shashkuli, madhukrodas with pindakas, pupa, pupalika (kind of seet cake fried in ghee or oil), and other preparations of flour are extremely heavy. [267]

Line 3,962: Line 3,974:

−

फलमांसवसाशाकपललक्षौद्रसंस्कृताः।

+

फलमांसवसाशाकपललक्षौद्रसंस्कृताः।<br />

−

भक्ष्यावृष्याश्चबल्याश्चगुरवोबृंहणात्मकाः॥२६८॥

+

भक्ष्यावृष्याश्चबल्याश्चगुरवोबृंहणात्मकाः॥२६८॥<br />

−

वेशवारोगुरुःस्निग्धोबलोपचयवर्धनः।

+

वेशवारोगुरुःस्निग्धोबलोपचयवर्धनः।<br />

−

गुरवस्तर्पणावृष्याःक्षीरेक्षुरसपूपकाः ॥२६९॥

+

गुरवस्तर्पणावृष्याःक्षीरेक्षुरसपूपकाः ॥२६९॥<br />

−

सगुडाःसतिलाश्चैवसक्षीरक्षौद्रशर्कराः।

+

सगुडाःसतिलाश्चैवसक्षीरक्षौद्रशर्कराः।<br />

−

भक्ष्यावृष्याश्चबल्याश्चपरंतुगुरवःस्मृताः॥२७०॥

+

भक्ष्यावृष्याश्चबल्याश्चपरंतुगुरवःस्मृताः॥२७०॥<br />

−

phalamāṁsavasāśākapalalakṣaudrasaṁskr̥tāḥ|

+

phalamāṁsavasāśākapalalakṣaudrasaṁskr̥tāḥ| <br />

−

bhakṣyā vr̥ṣyāśca balyāśca guravō br̥ṁhaṇātmakāḥ||268||

+

bhakṣyā vr̥ṣyāśca balyāśca guravō br̥ṁhaṇātmakāḥ||268|| <br />

−

vēśavārō guruḥ snigdhō balōpacayavardhanaḥ|

+

vēśavārō guruḥ snigdhō balōpacayavardhanaḥ| <br />

−

guravastarpaṇā vr̥ṣyāḥ kṣīrēkṣurasapūpakāḥ [1] ||269||

+

guravastarpaṇā vr̥ṣyāḥ kṣīrēkṣurasapūpakāḥ [1] ||269|| <br />

−

saguḍāḥ satilāścaiva sakṣīrakṣaudraśarkarāḥ|

+

saguḍāḥ satilāścaiva sakṣīrakṣaudraśarkarāḥ| <br />

−

bhakṣyā vr̥ṣyāśca balyāśca paraṁ tu guravaḥ smr̥tāḥ||270||

+

bhakṣyā vr̥ṣyāśca balyāśca paraṁ tu guravaḥ smr̥tāḥ||270|| <br />

−

PalamAMsavasASAkapalalakShaudrasaMskRutAH|

+

PalamAMsavasASAkapalalakShaudrasaMskRutAH|<br />

−

BakShyA vRuShyASca balyASca guravo bRuMhaNAtmakAH||268||

+

BakShyA vRuShyASca balyASca guravo bRuMhaNAtmakAH||268||<br />

−

veSavAro guruH snigdho balopacayavardhanaH|

+

veSavAro guruH snigdho balopacayavardhanaH|<br />

−

guravastarpaNA vRuShyAH kShIrekShurasapUpakAH ||269||

+

guravastarpaNA vRuShyAH kShIrekShurasapUpakAH ||269||<br />

−

saguDAH satilAScaiva sakShIrakShaudraSarkarAH|

+

saguDAH satilAScaiva sakShIrakShaudraSarkarAH|<br />

−

BakShyA vRuShyASca balyASca paraM tu guravaH smRutAH||270||

+

BakShyA vRuShyASca balyASca paraM tu guravaH smRutAH||270||<br />

</div></div>

−

Cooked dishes prepared with fruits, flesh, fat, vegetables, tila-paste and honey are considered an aphrodisiac and are strengthening, heavy to digest and nourishing. [268]

Line 3,995: Line 4,006:

−

सस्नेहाःस्नेहसिद्धाश्चभक्ष्याविविधलक्षणाः।

+

सस्नेहाःस्नेहसिद्धाश्चभक्ष्याविविधलक्षणाः।<br />

−

गुरवस्तर्पणावृष्याहृद्यागौधूमिकामताः॥२७१॥

+

गुरवस्तर्पणावृष्याहृद्यागौधूमिकामताः॥२७१॥<br />

−

संस्काराल्लघवःसन्तिभक्ष्यागौधूमपैष्टिकाः।

+

संस्काराल्लघवःसन्तिभक्ष्यागौधूमपैष्टिकाः।<br />

−

धानापर्पटपूपाद्यास्तान्बुद्ध्वानिर्दिशेत्तथा॥२७२॥

+

धानापर्पटपूपाद्यास्तान्बुद्ध्वानिर्दिशेत्तथा॥२७२॥<br />

−

sasnēhāḥ snēhasiddhāśca bhakṣyā vividhalakṣaṇāḥ|

+

sasnēhāḥ snēhasiddhāśca bhakṣyā vividhalakṣaṇāḥ| <br />

−

guravastarpaṇā vr̥ṣyā hr̥dyā gaudhūmikā matāḥ||271||

+

guravastarpaṇā vr̥ṣyā hr̥dyā gaudhūmikā matāḥ||271|| <br />

−

saṁskārāllaghavaḥ santi bhakṣyā gaudhūmapaiṣṭikāḥ|

+

saṁskārāllaghavaḥ santi bhakṣyā gaudhūmapaiṣṭikāḥ| <br />

−

dhānāparpaṭapūpādyāstān buddhvā nirdiśēttathā||272||

+

dhānāparpaṭapūpādyāstān buddhvā nirdiśēttathā||272|| <br />

−

sasnehAH snehasiddhASca BakShyA vividhalakShaNAH|

+

sasnehAH snehasiddhASca BakShyA vividhalakShaNAH|<br />

−

guravastarpaNA vRuShyA hRudyA gaudhUmikA matAH||271||

+

guravastarpaNA vRuShyA hRudyA gaudhUmikA matAH||271||<br />

−

saMskArAllaGavaH santi BakShyA gaudhUmapaiShTikAH|

+

saMskArAllaGavaH santi BakShyA gaudhUmapaiShTikAH|<br />

−

dhAnAparpaTapUpAdyAstAn buddhvA nirdiSettathA||272||

+

dhAnAparpaTapUpAdyAstAn buddhvA nirdiSettathA||272||<br />

</div></div>

Line 4,017: Line 4,028:

−

पृथुकागुरवोभृष्टान् भक्षयेदल्पशस्तुतान्।

+

पृथुकागुरवोभृष्टान् भक्षयेदल्पशस्तुतान्।<br />

−

यावाविष्टभ्यजीर्यन्तिसरसाभिन्नवर्चसः॥२७३॥

+

यावाविष्टभ्यजीर्यन्तिसरसाभिन्नवर्चसः॥२७३॥<br />

−

pr̥thukā guravō bhr̥ṣṭān [1] bhakṣayēdalpaśastu tān|

+

pr̥thukā guravō bhr̥ṣṭān [1] bhakṣayēdalpaśastu tān| <br />

−

yāvā viṣṭabhya jīryanti sarasā bhinnavarcasaḥ||273||

+

yāvā viṣṭabhya jīryanti sarasā bhinnavarcasaḥ||273|| <br />

−

pRuthukA guravo BRuShTAn BakShayedalpaSastu tAn|

+

pRuthukA guravo BRuShTAn BakShayedalpaSastu tAn|<br />

−

yAvA viShTaBya jIryanti sarasA BinnavarcasaH||273||

+

yAvA viShTaBya jIryanti sarasA BinnavarcasaH||273||<br />

</div></div>

Line 4,031: Line 4,042:

−

सूप्यान्नविकृताभक्ष्यावातलारूक्षशीतलाः।

+

सूप्यान्नविकृताभक्ष्यावातलारूक्षशीतलाः।<br />

−

सकटुस्नेहलवणानल्पशोभक्षयेत्तुतान्॥२७४॥

+

सकटुस्नेहलवणानल्पशोभक्षयेत्तुतान्॥२७४॥<br />

−

sūpyānnavikr̥tā bhakṣyā vātalā rūkṣaśītalāḥ|

+

sūpyānnavikr̥tā bhakṣyā vātalā rūkṣaśītalāḥ| <br />

−

sakaṭusnēhalavaṇānalpaśō bhakṣayēttu tān||274||

+

sakaṭusnēhalavaṇānalpaśō bhakṣayēttu tān||274|| <br />

−

sUpyAnnavikRutA BakShyA vAtalA rUkShaSItalAH|

+

sUpyAnnavikRutA BakShyA vAtalA rUkShaSItalAH|<br />

−

sakaTusnehalavaNAnalpaSo BakShayettu tAn||274||

+

sakaTusnehalavaNAnalpaSo BakShayettu tAn||274||<br />

</div></div>

−

Preparations of pulses aggravate vata, and are dry and cold in potency. They must be taken in small quantities with pungent, unctuous and saltish substances. [274]

+

Preparations of pulses aggravate [[vata]], and are dry and cold in potency. They must be taken in small quantities with pungent, unctuous and saltish substances. [274]

−

मृदुपाकाश्चयेभक्ष्याःस्थूलाश्चकठिनाश्चये।

+

मृदुपाकाश्चयेभक्ष्याःस्थूलाश्चकठिनाश्चये।<br />

−

गुरवस्तेव्यतिक्रान्तपाकाःपुष्टिबलप्रदाः॥२७५॥

+

गुरवस्तेव्यतिक्रान्तपाकाःपुष्टिबलप्रदाः॥२७५॥<br />

−

द्रव्यसंयोगसंस्कारंद्रव्यमानंपृथक्तथा।

+

द्रव्यसंयोगसंस्कारंद्रव्यमानंपृथक्तथा।<br />

−

भक्ष्याणामादिशेद्बुद्ध्वायथास्वंगुरुलाघवम्॥२७६॥

+

भक्ष्याणामादिशेद्बुद्ध्वायथास्वंगुरुलाघवम्॥२७६॥<br />

−

mr̥dupākāśca yē bhakṣyāḥ sthūlāśca kaṭhināśca yē|

+

mr̥dupākāśca yē bhakṣyāḥ sthūlāśca kaṭhināśca yē| <br />

−

guravastē vyatikrāntapākāḥ puṣṭibalapradāḥ||275||

+

guravastē vyatikrāntapākāḥ puṣṭibalapradāḥ||275||<br />

−

dravyasaṁyōgasaṁskāraṁ dravyamānaṁ pr̥thak tathā|

+

dravyasaṁyōgasaṁskāraṁ dravyamānaṁ pr̥thak tathā| <br />

−

bhakṣyāṇāmādiśēdbuddhvā yathāsvaṁ gurulāghavam||276||

+

bhakṣyāṇāmādiśēdbuddhvā yathāsvaṁ gurulāghavam||276||<br />

−

mRudupAkASca ye BakShyAH sthUlASca kaThinASca ye|

+

mRudupAkASca ye BakShyAH sthUlASca kaThinASca ye|<br />

−

guravaste vyatikrAntapAkAH puShTibalapradAH||275||

+

guravaste vyatikrAntapAkAH puShTibalapradAH||275||<br />

−

dravyasaMyogasaMskAraM dravyamAnaM pRuthak tathA|

+

dravyasaMyogasaMskAraM dravyamAnaM pRuthak tathA|<br />

−

BakShyANAmAdiSedbuddhvA yathAsvaM gurulAGavam||276||

+

BakShyANAmAdiSedbuddhvA yathAsvaM gurulAGavam||276||<br />

</div></div>

Line 4,070: Line 4,081:

−

(नानाद्रव्यैः समायुक्तःपक्वामक्लिन्नभर्जितैः।

+

(नानाद्रव्यैः समायुक्तःपक्वामक्लिन्नभर्जितैः।<br />

−

विमर्दकोगुरुर्हृद्योवृष्योबलवतांहितः॥२७७॥)

+

विमर्दकोगुरुर्हृद्योवृष्योबलवतांहितः॥२७७॥)<br />

−

रसालाबृंहणीवृष्यास्निग्धाबल्यारुचिप्रदा।

+

रसालाबृंहणीवृष्यास्निग्धाबल्यारुचिप्रदा।<br />

−

स्नेहनंतर्पणंहृद्यंवातघ्नंसगुडंदधि॥२७८॥

+

स्नेहनंतर्पणंहृद्यंवातघ्नंसगुडंदधि॥२७८॥<br />

−

(nānādravyaiḥ [1] samāyuktaḥ pakvāmaklinnabharjitaiḥ|

+

(nānādravyaiḥ [1] samāyuktaḥ pakvāmaklinnabharjitaiḥ| <br />

−

vimardakō gururhr̥dyō vr̥ṣyō balavatāṁ hitaḥ)||277||

+

vimardakō gururhr̥dyō vr̥ṣyō balavatāṁ hitaḥ)||277|| <br />

−

rasālā br̥ṁhaṇī vr̥ṣyā snigdhā balyā rucipradā|

+

rasālā br̥ṁhaṇī vr̥ṣyā snigdhā balyā rucipradā| <br />

−

snēhanaṁ tarpaṇaṁ hr̥dyaṁ vātaghnaṁ saguḍaṁ dadhi||278||

+

snēhanaṁ tarpaṇaṁ hr̥dyaṁ vātaghnaṁ saguḍaṁ dadhi||278|| <br />

−

(nAnAdravyaiH samAyuktaH pakvAmaklinnaBarjitaiH|

+

(nAnAdravyaiH samAyuktaH pakvAmaklinnaBarjitaiH|<br />

−

vimardako gururhRudyo vRuShyo balavatAM hitaH||277||)

+

vimardako gururhRudyo vRuShyo balavatAM hitaH||277||)<br />

−

rasAlA bRuMhaNI vRuShyA snigdhA balyA rucipradA|

+

rasAlA bRuMhaNI vRuShyA snigdhA balyA rucipradA|<br />

−

snehanaM tarpaNaM hRudyaM vAtaGnaM saguDaM dadhi||278||

+

snehanaM tarpaNaM hRudyaM vAtaGnaM saguDaM dadhi||278||<br />

</div></div>

−

Vimardaka (Cassia tora) prepared with ripe, unripe, softened and roasted substances is heavy, cordial, aphrodisiac and well-suited to physically strong individuals. [277]

−

The preparation called rasala (curds or puddings mixed sugar and spices) is nourishing, aphrodisiac, unctuous, strengthening and an appetizer. Curds taken with ~~gud~~ enhances unctuousness, is nourishing, cordial and is effective in treating vata. [278]

+

The preparation called rasala (curds or puddings mixed sugar and spices) is nourishing, aphrodisiac, unctuous, strengthening and an appetizer. Curds taken with guda enhances unctuousness, is nourishing, cordial and is effective in treating [[vata]]. [278]

</div>

−

द्राक्षाखर्जूरकोलानांगुरुविष्टम्भिपानकम्।

+

द्राक्षाखर्जूरकोलानांगुरुविष्टम्भिपानकम्।<br />

−

परूषकाणांक्षौद्रस्ययच्चेक्षुविकृतिंप्रति॥२७९॥

+

परूषकाणांक्षौद्रस्ययच्चेक्षुविकृतिंप्रति॥२७९॥<br />

−

तेषांकट्वम्लसंयोगान् पानकानांपृथक्पृथक्।

+

तेषांकट्वम्लसंयोगान् पानकानांपृथक्पृथक्।<br />

−

द्रव्यंमानंचविज्ञायगुणकर्माणिचादिशेत्॥२८०॥

+

द्रव्यंमानंचविज्ञायगुणकर्माणिचादिशेत्॥२८०॥<br />

−

कट्वम्लस्वादुलवणालघवोरागषाडवाः।

+

कट्वम्लस्वादुलवणालघवोरागषाडवाः।<br />

−

मुखप्रियाश्चहृद्याश्चदीपनाभक्तरोचनाः॥२८१॥

+

मुखप्रियाश्चहृद्याश्चदीपनाभक्तरोचनाः॥२८१॥<br />

−

आम्रामलकलेहाश्चबृंहणाबलवर्धनाः।

+

आम्रामलकलेहाश्चबृंहणाबलवर्धनाः।<br />

−

रोचनास्तर्पणाश्चोक्ताःस्नेहमाधुर्यगौरवात्॥२८२॥

+

रोचनास्तर्पणाश्चोक्ताःस्नेहमाधुर्यगौरवात्॥२८२॥<br />

−

बुद्ध्वासंयोगसंस्कारंद्रव्यमानंचतच्छ्रितम्।

+

बुद्ध्वासंयोगसंस्कारंद्रव्यमानंचतच्छ्रितम्।<br />

−

गुणकर्माणिलेहानांतेषांतेषांतथावदेत्॥२८३॥

+

गुणकर्माणिलेहानांतेषांतेषांतथावदेत्॥२८३॥<br />

−

drākṣākharjūrakōlānāṁ guru viṣṭambhi pānakam|

+

drākṣākharjūrakōlānāṁ guru viṣṭambhi pānakam| <br />

−

parūṣakāṇāṁ kṣaudrasya yaccēkṣuvikr̥tiṁ prati||279||

+

parūṣakāṇāṁ kṣaudrasya yaccēkṣuvikr̥tiṁ prati||279|| <br />

−

tēṣāṁ kaṭvamlasaṁyōgān [1] pānakānāṁ pr̥thak pr̥thak|

+

tēṣāṁ kaṭvamlasaṁyōgān [1] pānakānāṁ pr̥thak pr̥thak| <br />

−

dravyaṁ mānaṁ ca vijñāya guṇakarmāṇi cādiśēt||280||

+

dravyaṁ mānaṁ ca vijñāya guṇakarmāṇi cādiśēt||280|| <br />

−

kaṭvamlasvādulavaṇā laghavō rāgaṣāḍavāḥ|

+

kaṭvamlasvādulavaṇā laghavō rāgaṣāḍavāḥ| <br />

−

mukhapriyāśca hr̥dyāśca dīpanā bhaktarōcanāḥ||281||

+

mukhapriyāśca hr̥dyāśca dīpanā bhaktarōcanāḥ||281|| <br />

−

āmrāmalakalēhāśca br̥ṁhaṇā balavardhanāḥ|

+

āmrāmalakalēhāśca br̥ṁhaṇā balavardhanāḥ| <br />

−

rōcanāstarpaṇāścōktāḥ snēhamādhuryagauravāt||282||

+

rōcanāstarpaṇāścōktāḥ snēhamādhuryagauravāt||282|| <br />

−

buddhvā saṁyōgasaṁskāraṁ dravyamānaṁ ca tacchritam|

+

buddhvā saṁyōgasaṁskāraṁ dravyamānaṁ ca tacchritam| <br />

−

guṇakarmāṇi lēhānāṁ tēṣāṁ tēṣāṁ tathā vadēt||283||

+

guṇakarmāṇi lēhānāṁ tēṣāṁ tēṣāṁ tathā vadēt||283|| <br />

−

drAkShAKarjUrakolAnAM guru viShTamBi pAnakam|

+

drAkShAKarjUrakolAnAM guru viShTamBi pAnakam|<br />

−

parUShakANAM kShaudrasya yaccekShuvikRutiM prati||279||

+

parUShakANAM kShaudrasya yaccekShuvikRutiM prati||279||<br />

−

teShAM kaTvamlasaMyogAn pAnakAnAM pRuthak pRuthak|

+

teShAM kaTvamlasaMyogAn pAnakAnAM pRuthak pRuthak|<br />

−

dravyaM mAnaM ca vij~jAya guNakarmANi cAdiSet||280||

+

dravyaM mAnaM ca vij~jAya guNakarmANi cAdiSet||280||<br />

−

kaTvamlasvAdulavaNA laGavo rAgaShADavAH|

+

kaTvamlasvAdulavaNA laGavo rAgaShADavAH|<br />

−

muKapriyASca hRudyASca dIpanA BaktarocanAH||281||

+

muKapriyASca hRudyASca dIpanA BaktarocanAH||281||<br />

−

AmrAmalakalehASca bRuMhaNA balavardhanAH|

+

AmrAmalakalehASca bRuMhaNA balavardhanAH|<br />

−

rocanAstarpaNAScoktAH snehamAdhuryagauravAt||282||

+

rocanAstarpaNAScoktAH snehamAdhuryagauravAt||282||<br />

−

buddhvA saMyogasaMskAraM dravyamAnaM ca tacCritam|

+

buddhvA saMyogasaMskAraM dravyamAnaM ca tacCritam|<br />

−

guNakarmANi lehAnAM teShAM teShAM tathA vadet||283||

+

guNakarmANi lehAnAM teShAM teShAM tathA vadet||283||<br />

</div></div>

−

A potion made of grapes, dates and Indian jujube/ kola is heavy and delayed in the intestines. So is the potion made of sweet parushaka (a tree), honey and the products of sugar-cane. [279]

The qualities and actions of these beverages should be determined by knowing the individual nature of the substances, the quantity used and the combination of pungent and acidic tastes. [280]

Line 4,143: Line 4,152:

−

रक्तपित्तकफोत्क्लेदिशुक्तंवातानुलोमनम्।

+

रक्तपित्तकफोत्क्लेदिशुक्तंवातानुलोमनम्।<br />

−

कन्दमूलफलाद्यंचतद्वद्विद्यात्तदासुतम्॥२८४॥

+

कन्दमूलफलाद्यंचतद्वद्विद्यात्तदासुतम्॥२८४॥<br />

−

शिण्डाकीचासुतंचान्यत्कालाम्लंरोचनंलघु।

+

शिण्डाकीचासुतंचान्यत्कालाम्लंरोचनंलघु।<br />

−

विद्याद्वर्गंकृतान्नानामेकादशतमंभिषक्॥२८५॥

+

विद्याद्वर्गंकृतान्नानामेकादशतमंभिषक्॥२८५॥<br />

−

raktapittakaphōtklēdi śuktaṁ vātānulōmanam|

+

raktapittakaphōtklēdi śuktaṁ vātānulōmanam| <br />

−

kandamūlaphalādyaṁ ca tadvadvidyāttadāsutam||284||

+

kandamūlaphalādyaṁ ca tadvadvidyāttadāsutam||284|| <br />

−

śiṇḍākī cāsutaṁ cānyat kālāmlaṁ rōcanaṁ laghu|

+

śiṇḍākī cāsutaṁ cānyat kālāmlaṁ rōcanaṁ laghu| <br />

−

vidyādvargaṁ kr̥tānnānāmēkādaśatamaṁ bhiṣak||285||

+

vidyādvargaṁ kr̥tānnānāmēkādaśatamaṁ bhiṣak||285|| <br />

−

raktapittakaPotkledi SuktaM vAtAnulomanam|

+

raktapittakaPotkledi SuktaM vAtAnulomanam|<br />

−

kandamUlaPalAdyaM ca tadvadvidyAttadAsutam||284||

+

kandamUlaPalAdyaM ca tadvadvidyAttadAsutam||284||<br />

−

SiNDAkI cAsutaM cAnyat kAlAmlaM rocanaM laGu|

+

SiNDAkI cAsutaM cAnyat kAlAmlaM rocanaM laGu|<br />

−

vidyAdvargaM kRutAnnAnAmekAdaSatamaM BiShak||285||

+

vidyAdvargaM kRutAnnAnAmekAdaSatamaM BiShak||285||<br />

</div></div>

−

The shukta beverage (sour liquor or gruel) aggravates raktapitta and kapha, and regulates vata. One should know the properties of the bulbs, roots and fruits etc. fermented in this beverage to have the same qualities. [284]

+

The shukta beverage (sour liquor or gruel) aggravates raktapitta and [[kapha]], and regulates [[vata]]. One should know the properties of the bulbs, roots and fruits etc. fermented in this beverage to have the same qualities. [284]

Shindaki (a sour, fermented preparation) and other fermented articles that turn sour owing to long periods of preservation are appetizing and light. The physician should know this section on cooked foods. [285]

Line 4,177: Line 4,186:

Thus ends the eleventh section on cooked foods.

−

====Class on food articles:====

+

====Class on food articles====

−

+

<poem>

कषायानुरसं स्वादुसूक्ष्ममुष्णंव्यवायिच।

पित्तलंबद्धविण्मूत्रंनचश्लेष्माभिवर्धनम्॥२८६॥

Line 4,197: Line 4,206:

विदाहिचविशेषेणसर्वदोषप्रकोपणम्॥२९३॥

फलानांयानिचान्यानितैलान्याहारसंविधौ

−

युज्यन्तेगुणकर्मभ्यांतानिब्रूयाद्यथाफलम्॥२९४॥

+

युज्यन्तेगुणकर्मभ्यांतानिब्रूयाद्यथाफलम्॥२९४॥</poem>

−

+

<poem>

kaṣāyānurasaṁ [1] svādu sūkṣmamuṣṇaṁ vyavāyi ca|

pittalaṁ baddhaviṇmūtraṁ na ca ślēṣmābhivardhanam||286||

Line 4,235: Line 4,244:

kusumBatailamuShNaM ca vipAke kaTukaM guru|

vidAhi ca viSeSheNa sarvadoShaprakopaNam||293||

−

PalAnAM yAni cAnyAni tailAnyAhArasaMvidhau yujyante guNakarmaByAM tAni brUyAdyathAPalam||294||

+

PalAnAM yAni cAnyAni tailAnyAhArasaMvidhau yujyante guNakarmaByAM tAni brUyAdyathAPalam||294||</poem>

</div></div>

−

Til (Sesamum indicum Linn.) oil is an astringent in after-taste, mildly sweet, hot, and diffusive that aggravates pitta and causes constipation and oliguria. It does not increase kapha. It is the best among pacifiers of vata, enhances strength, is good for the skin and increases intelligence and agni. Til oil is considered a very effective vehicle for administering various drugs [286-287]

+

Til (Sesamum indicum Linn.) oil is an astringent in after-taste, mildly sweet, hot, and diffusive that aggravates pitta and causes constipation and oliguria. It does not increase [[kapha]]. It is the best among pacifiers of [[vata]], enhances strength, is good for the skin and increases intelligence and [[agni]]. Til oil is considered a very effective vehicle for administering various drugs [286-287]

The medicinal properties of the Til oil have also been mentioned in the vedic scriptures - using the oil, the legendary daitya (demon) kings overcame aging, diseases, and fatigue, while gaining great strength in their battles with the Devas (Gods).[288]

−

Castor oil (Ricinus communis Linn.) is sweet, heavy, and kapha-aggravating. It is highly effective in treating vata, rakta gulma, heart-diseases and chronic fever. [289]

+

Castor oil (Ricinus communis Linn.) is sweet, heavy, and [[kapha]]-aggravating. It is highly effective in treating [[vata]], rakta gulma, heart-diseases and chronic fever. [289]

−

The white rape-seed (Brassica campestris Linn. Var. Sarson Prain) is pungent, hot, vitiates blood and pitta, and depletes kapha and semen. It is also very effective in treating vata-disorders, pruritus and urticaria. [290]

+

The white rape-seed (Brassica campestris Linn. Var. Sarson Prain) is pungent, hot, vitiates blood and [[pitta]], and depletes [[kapha]] and semen. It is also very effective in treating [[vata]]-disorders, pruritus and urticaria. [290]

−

The oil of Buchanan’s mango (priyala, Buchanans mango /Buchanania lanzan Spreng) is sweet, heavy and kapha-aggravating. It is beneficial in vata-pitta combination diseases as it is not very hot in potency. [291]

+

The oil of Buchanan’s mango (priyala, Buchanans mango /Buchanania lanzan Spreng) is sweet, heavy and [[kapha]]-aggravating. It is beneficial in [[vata]]-[[pitta]] combination diseases as it is not very hot in potency. [291]

−

The linseed (Linum usitatissimum Linn.) oil is sweet, sour and pungent (after digestion), and hot in potency. It is beneficial in vata but aggravates rakta & pitta. [292]

+

The linseed (Linum usitatissimum Linn.) oil is sweet, sour and pungent (after digestion), and hot in potency. It is beneficial in [[vata]] but aggravates [[rakta]] & [[pitta]]. [292]

−

The safflower (Carthamus tinctorius Linn.) oil is hot, pungent after digestion, and heavy. It is excessively irritant and provokes all ~~doshas~~. [293]

+

The safflower (Carthamus tinctorius Linn.) oil is hot, pungent after digestion, and heavy. It is excessively irritant and provokes all [[dosha]]. [293]

The qualities of other oils used in food but derived from fruits are not mentioned here. These are known by the qualities of the fruits themselves. [294]

</div>

−

+

<poem>

मधुरोबृंहणोवृष्योबल्योमज्जातथावसा।

−

यथासत्त्वंतुशैत्योष्णेवसामज्ज्ञोर्विनिर्दिशेत्॥२९५॥

+

यथासत्त्वंतुशैत्योष्णेवसामज्ज्ञोर्विनिर्दिशेत्॥२९५॥</poem>

−

+

<poem>

madhurō br̥ṁhaṇō vr̥ṣyō balyō majjā tathā vasā|

yathāsattvaṁ tu śaityōṣṇē vasāmajjñōrvinirdiśēt||295||

madhuro bRuMhaNo vRuShyo balyo majjA tathA vasA|

−

yathAsattvaM tu SaityoShNe vasAmajj~jorvinirdiSet||295||

+

yathAsattvaM tu SaityoShNe vasAmajj~jorvinirdiSet||295||</poem>

</div></div>

Animal marrow and fat are sweet, nourishing, aphrodisiac, strengthening, and hot or cool depending upon the nature or type of the animal. [295]

−

+

<poem>

सस्नेहंदीपनंवृष्यमुष्णंवातकफापहम्।

विपाकेमधुरंहृद्यंरोचनंविश्वभेषजम्॥२९६॥

Line 4,288: Line 4,297:

नकाललवणेगन्धःसौवर्चलगुणाश्चते॥३०३॥

सामुद्रकंसमधुरं, सतिक्तंकटुपांशुजम्।

−

रोचनंलवणंसर्वंपाकिस्रंस्यनिलापहम्॥३०४॥

+

रोचनंलवणंसर्वंपाकिस्रंस्यनिलापहम्॥३०४॥</poem>

−

+

<poem>

sasnēhaṁ dīpanaṁ vr̥ṣyamuṣṇaṁ vātakaphāpaham|

vipākē madhuraṁ hr̥dyaṁ rōcanaṁ viśvabhēṣajam||296||

Line 4,323: Line 4,332:

na kAlalavaNe gandhaH sauvarcalaguNASca te||303||

sAmudrakaM samadhuraM, satiktaM kaTu pAMSujam|

−

rocanaM lavaNaM sarvaM pAki sraMsyanilApaham||304||

+

rocanaM lavaNaM sarvaM pAki sraMsyanilApaham||304||</poem>

</div></div>

−

Ginger (Zingiber officinale Rosc.) is slightly unctuous, stimulates digestion, aphrodisiac, hot, effective in treating vata and kapha, and sweet after digestion. [296]

+

Ginger (Zingiber officinale Rosc.) is slightly unctuous, stimulates digestion, aphrodisiac, hot, effective in treating [[vata]] and [[kapha]], and sweet after digestion. [296]

−

Green long pepper (Piper longum Linn.) increases kapha, is sweet, heavy and unctuous. Dried pepper alleviates kapha and vata, is pungent and hot, and is considered an aphrodisiac. [297]

+

Green long pepper (Piper longum Linn.) increases [[kapha]], is sweet, heavy and unctuous. Dried pepper alleviates [[kapha]] and [[vata]], is pungent and hot, and is considered an aphrodisiac. [297]

−

Black pepper (Piper nigrum Linn.) is not very hot, is anaphrodisiac, light, appetizing and is depletive and desiccatingt. It is is effective in treating kapha and vata. [298]

+

Black pepper (Piper nigrum Linn.) is not very hot, is anaphrodisiac, light, appetizing and is depletive and desiccatingt. It is is effective in treating [[kapha]] and [[vata]]. [298]

−

Asafoetida (Ferula narthex Boiss.) is regarded to be effective in treating vata, kapha and obstipation. It is pungent, hot, appetizing, light, and alleviates colicky pain. [299]

+

Asafoetida (Ferula narthex Boiss.) is regarded to be effective in treating [[vata]], [[kapha]] and obstipation. It is pungent, hot, appetizing, light, and alleviates colicky pain. [299]

−

Rock salt is considered the best of salts - it is an appetizer and an aphrodisiac. It also improves eye-sight and is a non-irritant. It is effective in treating dosha imbalances and is slightly sweet. [300]

+

Rock salt is considered the best of salts - it is an appetizer and an aphrodisiac. It also improves eye-sight and is a non-irritant. It is effective in treating [[dosha]] imbalances and is slightly sweet. [300]

The sanchal salt is subtle, hot, light, fragrant, relishing, removes obstruction, cordial [palatable] and clears belching. [301]

−

Bida salt being sharp, hot, and diffusive, stimulates digestion, is effective in treating colicky pain and regulates the upward and downward courses of vata. [302]

+

Bida salt being sharp, hot, and diffusive, stimulates digestion, is effective in treating colicky pain and regulates the upward and downward courses of [[vata]]. [302]

The efflorescent (audbhida) salt is slightly bitter, pungent, slightly alkaline, sharp and liquefacient. kalabag rock-salt has no smell. Its qualities are similar to those of sanchal salt. [303]

−

The sea-salt is slightly sweet while the earth-salt is slightly bitter and pungent. All salts are appetizing, digestive, laxative and are effective in treating vata. [304]

+

The sea-salt is slightly sweet while the earth-salt is slightly bitter and pungent. All salts are appetizing, digestive, laxative and are effective in treating [[vata]]. [304]

</div>

−

+

<poem>

हृत्पाण्डुग्रहणीरोगप्लीहानाहगलग्रहान्।

कासंकफजमर्शांसियावशूकोव्यपोहति॥३०५॥

तीक्ष्णोष्णोलघुरूक्षश्चक्लेदीपक्ता विदारणः।

−

दाहनोदीपनश्छेत्तासर्वःक्षारोऽग्निसन्निभः ॥३०६॥

+

दाहनोदीपनश्छेत्तासर्वःक्षारोऽग्निसन्निभः ॥३०६॥</poem>

−

+

<poem>

hr̥tpāṇḍugrahaṇīrōgaplīhānāhagalagrahān|

kāsaṁ kaphajamarśāṁsi yāvaśūkō vyapōhati||305||

Line 4,362: Line 4,371:

kAsaM kaPajamarSAMsi yAvaSUko vyapohati||305||

tIkShNoShNo laGurUkShaSca kledI paktA vidAraNaH|

−

dAhano dIpanaSCettA sarvaH kShAro&gnisanniBaH ||306||

+

dAhano dIpanaSCettA sarvaH kShAro&gnisanniBaH ||306||</poem>

</div></div>

−

Yavakshara (barley alkali) is effective in treating diseases of the heart, anaemia, assimilation disorders, spleenic disorders, constipation, throat-spasm, cough of the kapha type and piles. [305]

+

Yavakshara (barley alkali) is effective in treating diseases of the heart, anaemia, assimilation disorders, spleenic disorders, constipation, throat-spasm, cough of the [[kapha]] type and piles. [305]

All alkalis are like fiery, sharp, hot, light, dry, liquefacient, digestive, corrosive, caustic, stimulates digestion and destructive of tissues. [306]

−

+

<poem>

कारवीकुञ्चिकाऽजाजीयवानीधान्यतुम्बुरु।

−

रोचनंदीपनंवातकफदौर्गन्ध्यनाशनम्॥३०७॥

+

रोचनंदीपनंवातकफदौर्गन्ध्यनाशनम्॥३०७॥</poem>

−

+

<poem>

kāravī kuñcikā'jājī yavānī dhānyatumburu|

rōcanaṁ dīpanaṁ vātakaphadaurgandhyanāśanam||307||

kAravI ku~jcikA&jAjI yavAnI dhAnyatumburu|

−

rocanaM dIpanaM vAtakaPadaurgandhyanASanam||307||

+

rocanaM dIpanaM vAtakaPadaurgandhyanASanam||307||</poem>

</div></div>

−

Celery seeds (''karavi'', Carum bulbocastanum W.Koch.), black cumin (''kunchika'', Nigella sativa Linn.), cumin (''ajaji'', Cuminum cyminum Linn.), bishops weed (''yavani'', Trachyspermum ammi Linn.), coriander (''dhanyaka'', Coriandrum sativum) and Indian tooth-ache (''tumburu'', Zanthoxylum armatum DC) are appetizing, stimulate digestion, alleviate ''vata'' and ''kapha'', and remove foul odour.[307]

+

Celery seeds (''karavi'', Carum bulbocastanum W.Koch.), black cumin (''kunchika'', Nigella sativa Linn.), cumin (''ajaji'', Cuminum cyminum Linn.), bishops weed (''yavani'', Trachyspermum ammi Linn.), coriander (''dhanyaka'', Coriandrum sativum) and Indian tooth-ache tree (''tumburu'', Zanthoxylum armatum DC) are appetizing, stimulate digestion, alleviate [[vata]] and [[kapha]], and remove foul odour.[307]

−

+

<poem>

आहारयोगिनांभक्तिनिश्चयोनतुविद्यते।

−

समाप्तो द्वादशश्चायंवर्गआहारयोगिनाम्॥३०८॥

+

समाप्तो द्वादशश्चायंवर्गआहारयोगिनाम्॥३०८॥</poem>

−

+

<poem>

āhārayōgināṁ bhaktiniścayō na tu vidyatē|

samāptō [1] dvādaśaścāyaṁ varga āhārayōginām||308||

AhArayoginAM BaktiniScayo na tu vidyate|

−

samApto dvAdaSaScAyaM varga AhArayoginAm||308||

+

samApto dvAdaSaScAyaM varga AhArayoginAm||308||</poem>

</div></div>

Line 4,408: Line 4,417:

Thus ends the twelfth section on the articles used in cooked foods.

−

==== General considerations in qualities ====

+

=== General considerations in qualities ===

−

+

<poem>

शूकधान्यंशमीधान्यंसमातीतंप्रशस्यते।

पुराणंप्रायशोरूक्षंप्रायेणाभिनवंगुरु ॥३०९॥

यद्यदागच्छति क्षिप्रंतत्तल्लघुतरंस्मृतम्।

−

निस्तुषंयुक्तिभृष्टंचसूप्यंलघुविपच्यते॥३१०॥

+

निस्तुषंयुक्तिभृष्टंचसूप्यंलघुविपच्यते॥३१०॥</poem>

−

+

<poem>

śūkadhānyaṁ śamīdhānyaṁ samātītaṁ praśasyatē|

purāṇaṁ prāyaśō rūkṣaṁ prāyēṇābhinavaṁ guru [1] ||309||

Line 4,428: Line 4,437:

yadyadAgacCati kShipraM tattallaGutaraM smRutam|

−

nistuShaM yuktiBRuShTaM ca sUpyaM laGu vipacyate||310||

+

nistuShaM yuktiBRuShTaM ca sUpyaM laGu vipacyate||310||</poem>

</div></div>

Line 4,435: Line 4,444:

That grain which grows quicker is considered lighter than the others. The decorticated and slightly roasted pulse is digested easily. [310]

−

+

<poem>

मृतंकृशंचातिमेद्यंवृद्धंबालंविषैर्हतम्।

अगोचरभृतंव्यालसूदितंमांसमुत्सृजेत्॥३११॥

−

अतोऽन्यथाहितंमांसंबृंहणंबलवर्धनम्।

+

अतोऽन्यथाहितंमांसंबृंहणंबलवर्धनम्।</poem>

−

+

<poem>

mr̥taṁ kr̥śaṁ cātimēdyaṁ vr̥ddhaṁ bālaṁ viṣairhatam|

agōcarabhr̥taṁ vyālasūditaṁ māṁsamutsr̥jēt||311||

Line 4,450: Line 4,459:

agocaraBRutaM vyAlasUditaM mAMsamutsRujet||311||

−

ato&nyathA hitaM mAMsaM bRuMhaNaM balavardhanam|

+

ato&nyathA hitaM mAMsaM bRuMhaNaM balavardhanam|</poem>

</div></div>

The flesh of the animal which is dead, emaciated, very fat, old, too young, killed by poisoning, reared in unnatural habitat or killed by a tiger or snake should be avoided. Except for the above scenarios, flesh of animals described in this and prior chapters is wholesome, nourishing and promotes strength. [311]

−

+

<poem>

प्रीणनःसर्वभूतानांहृद्योमांसरसःपरम्॥३१२॥

Line 4,465: Line 4,474:

व्यायामनित्याःस्त्रीनित्यामद्यनित्याश्चयेनराः।

−

नित्यंमांसरसाहारानातुराःस्युर्नदुर्बलाः॥३१५॥

+

नित्यंमांसरसाहारानातुराःस्युर्नदुर्बलाः॥३१५॥</poem>

−

+

<poem>

prīṇanaḥ sarvabhūtānāṁ hr̥dyō māṁsarasaḥ param||312||

Line 4,488: Line 4,497:

vyAyAmanityAH strInityA madyanityASca ye narAH|

−

nityaM mAMsarasAhArA nAturAH syurna durbalAH||315||

+

nityaM mAMsarasAhArA nAturAH syurna durbalAH||315||</poem>

</div></div>

Line 4,497: Line 4,506:

If those given to constant exercise and indulgence in women and wine take meat juice daily, they will never fall ill or become weak. [315]

−

==== Signs of bad quality (avoidable) vegetables, fruits and greens ====

+

=== Signs of bad quality (avoidable) vegetables, fruits and greens ===

−

+

<poem>

क्रिमिवातातपहतंशुष्कंजीर्णमनार्तवम्।

शाकंनिःस्नेहसिद्धंचवर्ज्यंयच्चापरिस्रुतम्॥३१६॥

Line 4,507: Line 4,516:

हरितानां यथाशाकंनिर्देशःसाधनादृते।

−

मद्याम्बुगोरसादीनांस्वेस्वेवर्गेविनिश्चयः॥३१८॥

+

मद्याम्बुगोरसादीनांस्वेस्वेवर्गेविनिश्चयः॥३१८॥</poem>

−

+

<poem>

krimivātātapahataṁ śuṣkaṁ jīrṇamanārtavam|

śākaṁ niḥsnēhasiddhaṁ ca varjyaṁ yaccāparisrutam||316||

Line 4,526: Line 4,535:

haritAnAM yathASAkaM nirdeSaH sAdhanAdRute|

−

madyAmbugorasAdInAM sve sve varge viniScayaH||318||

+

madyAmbugorasAdInAM sve sve varge viniScayaH||318||</poem>

</div></div>

Line 4,535: Line 4,544:

The rules regarding greens are the same as vegetables, except in the mode of preparation. As regards wine, water and milk etc. these have been described in their respective actions. [318]

−

==== ~~Beverages~~ after food ====

+

=== Anupana (beverages after food) ===

+

==== General guidelines for beverages after food ====

−

+

<poem>

यदाहारगुणैः पानंविपरीतंतदिष्यते।

अन्नानुपानंधातूनांदृष्टंयन्नविरोधिच॥३१९॥

Line 4,554: Line 4,565:

अल्पाग्नीनामनिद्राणांतन्द्राशोकभयक्लमैः।

−

मद्यमांसोचितानांचमद्यमेवानुशस्यते॥३२४॥

+

मद्यमांसोचितानांचमद्यमेवानुशस्यते॥३२४॥</poem>

−

+

<poem>

yadāhāraguṇaiḥ [1] pānaṁ viparītaṁ tadiṣyatē|

annānupānaṁ dhātūnāṁ dr̥ṣṭaṁ yanna virōdhi ca||319||

Line 4,591: Line 4,602:

alpAgnInAmanidrANAM tandrASokaBayaklamaiH|

−

madyamAMsocitAnAM ca madyamevAnuSasyate||324||

+

madyamAMsocitAnAM ca madyamevAnuSasyate||324||</poem>

</div></div>

−

That 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. [319]

+

That 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 [[dosha]] and [[dhatu]] is to be considered the right post-prandial drink. [319]

One should take as his post-prandial drink that which is wholesome and fit to consume based on thorough examination of kinds of water and (eighty-four kinds of) wines described previously. [320]

−

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. [321]

+

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. [321]

For those fatigued by fasting, travel, lecturing, company of women, or exposure to wind, sun and exertion, milk as a post-prandial drink is considered as wholesome as nectar. [322]

Line 4,604: Line 4,615:

''Sura'' wine is recommended as a post-prandial drink for nourishing the emaciated. Combination of honey and water is recommended as a post-prandial drink for reducing the corpulent. [323]

−

For those suffering from weak ''agni'' and insomnia as a result of torpor, grief, fear and fatigue and those accustomed to wine and meat, wine is prescribed as a post-prandial drink. [324]

+

For those suffering from weak [[agni]] and insomnia as a result of torpor, grief, fear and fatigue and those accustomed to wine and meat, wine is prescribed as a post-prandial drink. [324]

==== Benefits of ''anupana'' (vehicle) ====

−

+

<poem>

अथानुपानकर्मगुणान्प्रवक्ष्यामः- अनुपानंतर्पयति, प्रीणयति, ऊर्जयति, बृंहयति, पर्याप्तिमभिनिर्वर्तयति, भुक्तमवसादयति, अन्नसङ्घातंभिनत्ति, मार्दवमापादयति, क्लेदयति, जरयति, सुखपरिणामितामाशुव्यवायितांचाहारस्योपजनयतीति॥३२५॥

भवतिचात्र-

अनुपानंहितंयुक्तंतर्पयत्याशुमानवम्।

−

सुखंपचतिचाहारमायुषेचबलायच॥३२६॥

+

सुखंपचतिचाहारमायुषेचबलायच॥३२६॥</poem>

−

+

<poem>

athānupānakarmaguṇān [1] pravakṣyāmaḥ- anupānaṁ tarpayati, prīṇayati, ūrjayati, br̥ṁhayati, paryāptimabhinirvartayati, bhuktamavasādayati, annasaṅghātaṁbhinatti, mārdavamāpādayati, klēdayati, jarayati, sukhapariṇāmitāmāśuvyavāyitāṁ cāhārasyōpajanayatīti||325||

Line 4,626: Line 4,637:

Bavati cAtra-

anupAnaM hitaM yuktaM tarpayatyASu mAnavam|

−

suKaM pacati cAhAramAyuShe ca balAya ca||326||

+

suKaM pacati cAhAramAyuShe ca balAya ca||326||</poem>

</div></div>

Line 4,635: Line 4,646:

==== Contra-inidcations of drinking water after meals ====

−

+

<poem>

नोर्ध्वाङ्गमारुताविष्टानहिक्काश्वासकासिनः।

नगीतभाष्याध्ययनप्रसक्तानोरसिक्षताः॥३२७॥

पिबेयुरुदकंभुक्त्वातद्धिकण्ठोरसिस्थितम्।

−

स्नेहमाहारजंहत्वा भूयोदोषायकल्पते॥३२८॥

+

स्नेहमाहारजंहत्वा भूयोदोषायकल्पते॥३२८॥</poem>

−

+

<poem>

nōrdhvāṅgamārutāviṣṭā na hikkāśvāsakāsinaḥ|

na gītabhāṣyādhyayanaprasaktā nōrasi kṣatāḥ||327||

Line 4,653: Line 4,664:

pibeyurudakaM BuktvA taddhi kaNThorasi sthitam|

−

snehamAhArajaM hatvA BUyo doShAya kalpate||328||

+

snehamAhArajaM hatvA BUyo doShAya kalpate||328||</poem>

</div></div>

Neither those in whom ''vata'' is provoked in the upper parts of the body nor those that suffer from hiccups, dyspnea or cough, nor those that are engaged in singing, lecturing or studying, nor those that are suffering from the pectoral lesions should drink water after eating, for it takes away from the throat and chest the unctuous quality of the meal eaten and leads to great morbidity. [327-328]

−

+

<poem>

अन्नपानैकदेशोऽयमुक्तःप्रायोपयोगिकः।

द्रव्याणिनहिनिर्देष्टुंशक्यंकार्त्स्न्येननामभिः॥३२९॥

यथानानौषधंकिञ्चिद्देशजानांवचोयथा।

−

द्रव्यंतत्तत्तथावाच्यमनुक्तमिहयद्भवेत्॥३३०॥

+

द्रव्यंतत्तत्तथावाच्यमनुक्तमिहयद्भवेत्॥३३०॥</poem>

−

+

<poem>

annapānaikadēśō'yamuktaḥ prāyōpayōgikaḥ|

dravyāṇi na hi nirdēṣṭuṁ śakyaṁ kārtsnyēna nāmabhiḥ||329||

Line 4,676: Line 4,687:

yathA nAnauShadhaM ki~jciddeSajAnAM vaco yathA|

−

dravyaM tattattathA vAcyamanuktamiha yadBavet||330||

+

dravyaM tattattathA vAcyamanuktamiha yadBavet||330||</poem>

</div></div>

Line 4,683: Line 4,694:

Since there is no substance that may not be used as a medicine, the substances not spoken of here (''anukta dravya'') should be assessed with reference to their qualities observed by people native to the region where they can be found naturally. [330]

−

==== Qualities of creatures according to their habitat and food ====

+

=== Qualities of creatures according to their habitat and food ===

−

+

<poem>

चरःशरीरावयवाःस्वभावोधातवःक्रिया।

−

लिङ्गंप्रमाणंसंस्कारोमात्राचास्मिन्परीक्ष्यते॥३३१॥

+

लिङ्गंप्रमाणंसंस्कारोमात्राचास्मिन्परीक्ष्यते॥३३१॥</poem>

−

+

<poem>

caraḥ śarīrāvayavāḥ svabhāvō dhātavaḥ kriyā|

liṅgaṁ pramāṇaṁ saṁskārō mātrā cāsmin parīkṣyatē||331||

caraH SarIrAvayavAH svaBAvo dhAtavaH kriyA|

−

li~ggaM pramANaM saMskAro mAtrA cAsmin parIkShyate||331||

+

li~ggaM pramANaM saMskAro mAtrA cAsmin parIkShyate||331||</poem>

</div></div>

An animal's food and habitat, body-parts, constitution, body-elements, activity, sex, size, mode of preparation and measure are herein explained. [331]

−

+

<poem>

चरोऽनूपजलाकाशधन्वाद्योभक्ष्यसंविधिः।

जलजानूपजाश्चैवजलानूपचराश्चये॥३३२॥

गुरुभक्ष्याश्चयेसत्त्वाःसर्वेतेगुरवःस्मृताः।

−

लघुभक्ष्यास्तुलघवोधन्वजाधन्वचारिणः॥३३३॥

+

लघुभक्ष्यास्तुलघवोधन्वजाधन्वचारिणः॥३३३॥</poem>

−

+

<poem>

carō'nūpajalākāśadhanvādyō bhakṣyasaṁvidhiḥ|

jalajānūpajāścaiva jalānūpacarāśca yē||332||

Line 4,717: Line 4,728:

guruBakShyASca ye sattvAH sarve te guravaH smRutAH|

−

laGuBakShyAstu laGavo dhanvajA dhanvacAriNaH||333||

+

laGuBakShyAstu laGavo dhanvajA dhanvacAriNaH||333||</poem>

</div></div>

Line 4,724: Line 4,735:

</div>

−

+

<poem>

शरीरावयवाःसक्थिशिरःस्कन्धादयस्तथा।

सक्थिमांसाद्गुरुः स्कन्धस्ततःक्रोडस्ततःशिरः॥३३४॥

वृषणौचर्ममेढ्रंचश्रोणीवृक्कौयकृद्गुदम्।

−

मांसाद्गुरुतरंविद्याद्यथास्वंमध्यमस्थिच॥३३५॥

+

मांसाद्गुरुतरंविद्याद्यथास्वंमध्यमस्थिच॥३३५॥</poem>

−

+

<poem>

śarīrāvayavāḥ sakthiśiraḥskandhādayastathā|

sakthimāṁsādguruḥ [1] skandhastataḥ krōḍastataḥ śiraḥ||334||

Line 4,742: Line 4,753:

vRuShaNau carma meDhraM ca SroNI vRukkau yakRudgudam|

−

mAMsAdgurutaraM vidyAdyathAsvaM madhyamasthi ca||335||

+

mAMsAdgurutaraM vidyAdyathAsvaM madhyamasthi ca||335||</poem>

</div></div>

Line 4,749: Line 4,760:

</div>

−

+

<poem>

स्वभावाल्लघवोमुद्गास्तथालावकपिञ्जलाः।

स्वभावाद्गुरवोमाषावराहमहिषास्तथा॥३३६॥

धातूनांशोणितादीनांगुरुंविद्याद्यथोत्तरम्।

−

अलसेभ्योविशिष्यन्तेप्राणिनोयेबहुक्रियाः॥३३७॥

+

अलसेभ्योविशिष्यन्तेप्राणिनोयेबहुक्रियाः॥३३७॥</poem>

−

+

<poem>

svabhāvāllaghavō mudgāstathā lāvakapiñjalāḥ|

svabhāvādguravō māṣā varāhamahiṣāstathā||336||

Line 4,767: Line 4,778:

dhAtUnAM SoNitAdInAM guruM vidyAdyathottaram|

−

alaseByo viSiShyante prANino ye bahukriyAH||337||

+

alaseByo viSiShyante prANino ye bahukriyAH||337||</poem>

</div></div>

Line 4,776: Line 4,787:

</div>

−

+

<poem>

गौरवंलिङ्गसामान्येपुंसांस्त्रीणांतुलाघवम्।

−

महाप्रमाणागुरवःस्वजातौलघवोऽन्यथा॥३३८॥

+

महाप्रमाणागुरवःस्वजातौलघवोऽन्यथा॥३३८॥</poem>

−

+

<poem>

gauravaṁ liṅgasāmānyē puṁsāṁ strīṇāṁ tu lāghavam|

mahāpramāṇā guravaḥ svajātau laghavō'nyathā||338||

gauravaM li~ggasAmAnye puMsAM strINAM tu lAGavam|

−

mahApramANA guravaH svajAtau laGavo&nyathA||338||

+

mahApramANA guravaH svajAtau laGavo&nyathA||338||</poem>

</div></div>

In general, heaviness is the characteristic of males while lightness is the characteristic of females. Those that are massive in size in each class are heavy and those that are otherwise are light. [338]

−

+

<poem>

गुरूणांलाघवंविद्यात्संस्कारात्सविपर्ययम्।

−

व्रीहेर्लाजायथाचस्युःसक्तूनांसिद्धपिण्डिकाः॥३३९॥

+

व्रीहेर्लाजायथाचस्युःसक्तूनांसिद्धपिण्डिकाः॥३३९॥</poem>

−

+

<poem>

gurūṇāṁ lāghavaṁ vidyāt saṁskārāt saviparyayam|

vrīhērlājā yathā ca syuḥ saktūnāṁ siddhapiṇḍikāḥ||339||

gurUNAM lAGavaM vidyAt saMskArAt saviparyayam|

−

vrIherlAjA yathA ca syuH saktUnAM siddhapiNDikAH||339||

+

vrIherlAjA yathA ca syuH saktUnAM siddhapiNDikAH||339||</poem>

</div></div>

Heavy articles, it should be known, become lighter on preparation (or cooking) and the light ones become heavier just as rice becomes light when roasted and roasted corn flour becomes heavy when cooked and prepared into balls. [339]

−

+

<poem>

अल्पादानेगुरूणांचलघूनांचातिसेवने।

मात्राकारणमुद्दिष्टंद्रव्याणांगुरुलाघवे॥३४०॥

गुरूणामल्पमादेयंलघूनांतृप्तिरिष्यते।

−

मात्रांद्रव्याण्यपेक्षन्ते मात्राचाग्निमपेक्षते॥३४१॥

+

मात्रांद्रव्याण्यपेक्षन्ते मात्राचाग्निमपेक्षते॥३४१॥</poem>

−

+

<poem>

alpādānē gurūṇāṁ ca laghūnāṁ cātisēvanē|

mātrā kāraṇamuddiṣṭaṁ dravyāṇāṁ gurulāghavē||340||

Line 4,822: Line 4,833:

gurUNAmalpamAdeyaM laGUnAM tRuptiriShyate|

−

mAtrAM dravyANyapekShante mAtrA cAgnimapekShate||341||

+

mAtrAM dravyANyapekShante mAtrA cAgnimapekShate||341||</poem>

</div></div>

Heavy articles should be consumed in small measures and light ones in large quantities. [340]

−

Food articles should thus be consumed in proper measure and the proper measure should be in accordance with the strength of the individual’s ''agni''. [341]

+

Food articles should thus be consumed in proper measure and the proper measure should be in accordance with the strength of the individual’s [[agni]]. [341]

−

+

<poem>

बलमारोग्यमायुश्चप्राणाश्चाग्नौप्रतिष्ठिताः।

−

अन्नपानेन्धनैश्चाग्निर्ज्वलतिव्येतिचान्यथा ॥३४२॥

+

अन्नपानेन्धनैश्चाग्निर्ज्वलतिव्येतिचान्यथा ॥३४२॥</poem>

−

+

<poem>

balamārōgyamāyuśca prāṇāścāgnau pratiṣṭhitāḥ|

annapānēndhanaiścāgnirjvalati vyēti cānyathā [1] ||342||

balamArogyamAyuSca prANAScAgnau pratiShThitAH|

−

annapAnendhanaiScAgnirjvalati vyeti cAnyathA ||342||

+

annapAnendhanaiScAgnirjvalati vyeti cAnyathA ||342||</poem>

</div></div>

−

Strength, health, longevity and vital breath are dependent on the state of ''agni'' that burns when fed by the fuel of food and drink or dwindles when deprived of them. [342]

+

Strength, health, longevity and vital breath are dependent on the state of [[agni]] that burns when fed by the fuel of food and drink or dwindles when deprived of them. [342]

−

+

<poem>

गुरुलाघवचिन्तेयंप्रायेणाल्पबलान्प्रति।

−

मन्दक्रियाननारोग्यान्सुकुमारान्सुखोचितान्॥३४३॥

+

मन्दक्रियाननारोग्यान्सुकुमारान्सुखोचितान्॥३४३॥</poem>

−

+

<poem>

gurulāghavacintēyaṁ prāyēṇālpabalān prati|

mandakriyānanārōgyān sukumārānsukhōcitān||343||

gurulAGavacinteyaM prAyeNAlpabalAn prati|

−

mandakriyAnanArogyAn sukumArAnsuKocitAn||343||

+

mandakriyAnanArogyAn sukumArAnsuKocitAn||343||</poem>

</div></div>

The consideration of heaviness and lightness of food articles is particularly important for those who are generally weak, indolent, unhealthy, fragile or in a delicate condition of health, and those given to luxury. [343]

−

+

<poem>

दीप्ताग्नयःखराहाराःकर्मनित्यामहोदराः।

−

येनराःप्रतितांश्चिन्त्यंनावश्यंगुरुलाघवम्॥३४४॥

+

येनराःप्रतितांश्चिन्त्यंनावश्यंगुरुलाघवम्॥३४४॥</poem>

−

+

<poem>

dīptāgnayaḥ kharāhārāḥ karmanityā mahōdarāḥ|

yē narāḥ prati tāṁścintyaṁ nāvaśyaṁ gurulāghavam||344||

dIptAgnayaH KarAhArAH karmanityA mahodarAH|

−

ye narAH prati tAMScintyaM nAvaSyaM gurulAGavam||344||

+

ye narAH prati tAMScintyaM nAvaSyaM gurulAGavam||344||</poem>

</div></div>

−

For those whose ''agni'' is strong, are accustomed to tough-to-digest food articles, are accustomed to hard labor and have a large capacity for consumption and digestion of food, the consideration of heavy and light food is not necessary. [344]

+

For those whose [[agni]] is strong, are accustomed to tough-to-digest food articles, are accustomed to hard labor and have a large capacity for consumption and digestion of food, the consideration of heavy and light food is not necessary. [344]

−

+

<poem>

हिताभिर्जुहुयान्नित्यमन्तरग्निंसमाहितः।

अन्नपानसमिद्भिर्नामात्राकालौविचारयन्॥३४५॥

Line 4,879: Line 4,890:

नरंनिःश्रेयसेयुक्तंसात्म्यज्ञंपानभोजने।

−

भजन्तेनामयाःकेचिद्भाविनोऽप्यन्तरादृते॥३४७॥

+

भजन्तेनामयाःकेचिद्भाविनोऽप्यन्तरादृते॥३४७॥</poem>

−

+

<poem>

hitābhirjuhuyānnityamantaragniṁ samāhitaḥ|

annapānasamidbhirnā mātrākālau vicārayan||345||

Line 4,898: Line 4,909:

naraM niHSreyase yuktaM sAtmyaj~jaM pAnaBojane|

−

Bajante nAmayAH kecidBAvino&pyantarAdRute||347||

+

Bajante nAmayAH kecidBAvino&pyantarAdRute||347||</poem>

</div></div>

−

A person with discipline and self-control should always feed his ''agni'' with the fuel of wholesome food and drink and stay mindful of the consideration of measure and time. [345]

+

A person with discipline and self-control should always feed his [[agni]] with the fuel of wholesome food and drink and stay mindful of the consideration of measure and time. [345]

−

The man whose ''agni'' is well tended, who feeds it duly with wholesome diet, who does daily meditation, charity and the pursuit of spiritual salvation, and who takes food and drinks that are wholesome to him, will not fall to approaching diseases except for special reasons. [346-347]

+

The man whose [[agni]] is well tended, who feeds it duly with wholesome diet, who does daily meditation, charity and the pursuit of spiritual salvation, and who takes food and drinks that are wholesome to him, will not fall to approaching diseases except for special reasons. [346-347]

−

+

<poem>

षड्त्रिंशतंसहस्राणिरात्रीणांहितभोजनः।

−

जीवत्यनातुरोजन्तुर्जितात्मासम्मतःसताम्॥३४८॥

+

जीवत्यनातुरोजन्तुर्जितात्मासम्मतःसताम्॥३४८॥</poem>

−

+

<poem>

ṣaḍtriṁśataṁ sahasrāṇi rātrīṇāṁ hitabhōjanaḥ|

jīvatyanāturō janturjitātmā sammataḥ satām||348||

ShaDtriMSataM sahasrANi rAtrINAM hitaBojanaH|

−

jIvatyanAturo janturjitAtmA sammataH satAm||348||

+

jIvatyanAturo janturjitAtmA sammataH satAm||348||</poem>

</div></div>

The disciplined man who practices wholesome diet lives for a period of 36000 nights i.e. hundred years, is blessed by good people and is free from disease. [348]

−

+

<poem>

प्राणाःप्राणभृतामन्नमन्नंलोकोऽभिधावति।

वर्णःप्रसादःसौस्वर्यंजीवितंप्रतिभासुखम्॥३४९॥

Line 4,925: Line 4,936:

तुष्टिःपुष्टिर्बलंमेधासर्वमन्नेप्रतिष्ठितम्।

लौकिकंकर्मयद्वृत्तौस्वर्गतौयच्चवैदिकम्॥३५०॥

−

कर्मापवर्गेयच्चोक्तंतच्चाप्यन्नेप्रतिष्ठितम्।

+

कर्मापवर्गेयच्चोक्तंतच्चाप्यन्नेप्रतिष्ठितम्।</poem>

−

+

<poem>

prāṇāḥ prāṇabhr̥tāmannamannaṁ lōkō'bhidhāvati|

varṇaḥ prasādaḥ sausvaryaṁ jīvitaṁ pratibhā sukham||349||

Line 4,941: Line 4,952:

tuShTiH puShTirbalaM medhA sarvamanne pratiShThitam|

laukikaM karma yadvRuttau svargatau yacca vaidikam||350||

−

karmApavarge yaccoktaM taccApyanne pratiShThitam|

+

karmApavarge yaccoktaM taccApyanne pratiShThitam|</poem>

</div></div>

Line 4,950: Line 4,961:

</div>

−

==== Summary ====

+

=== Summary ===

−

+

<poem>

तत्रश्लोकः-

अन्नपानगुणाःसाग्र्यावर्गाद्वादशनिश्चिताः॥३५१॥

Line 4,959: Line 4,970:

अन्नपानविधावुक्तंतत्परीक्ष्यं विशेषतः॥३५२॥

−

इत्यग्निवेशकृतेतन्त्रेचरकप्रतिसंस्कृतेश्लोकस्थानेऽन्नपानविधिर्नामसप्तविंशोऽध्यायः॥२७॥

+

इत्यग्निवेशकृतेतन्त्रेचरकप्रतिसंस्कृतेश्लोकस्थानेऽन्नपानविधिर्नामसप्तविंशोऽध्यायः॥२७॥</poem>

−

+

<poem>

tatra ślōkaḥ-

annapānaguṇāḥ sāgryā vargā dvādaśa niścitāḥ||351||

Line 4,972: Line 4,983:

saguNAnyanupAnAni gurulAGavasa~ggrahaH

−

annapAnavidhAvuktaM tat parIkShyaM viSeShataH||352||

+

annapAnavidhAvuktaM tat parIkShyaM viSeShataH||352||</poem>

</div></div>

−

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]

+

In summary, the characteristics of food and drinks, twelve classifications of articles of diet (along 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]

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.

−

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

+

== Tattva Vimarsha(Fundamental Principles) ==

#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

Line 4,989: Line 5,000:

#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.

−

#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.

+

#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 [[dosha]] and [[dhatu]] 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.

−

#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.

+

#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).

+

#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.

+

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

−

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

+

== Vidhi Vimarsha (Applied Inferences) ==

−

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.

+

=== Role of diet in health and disease ===

−

~~To stay healthy~~ and ~~prevent diseases during~~ a ~~change~~ of ~~season~~, ~~following “Fourteen Greens” are advised~~. ~~''Surana''~~ (~~Amorphophallus campanulatus Blume~~) ~~is effective for ''arsha''~~ (~~piles~~)~~. ''Kebuka''~~ (~~Costus speciosus Koenig~~) ~~prevents worm infestation. ''Yavashakam''~~ (~~Chenopodium purpurascens~~) ~~is a liver tonic. ''Kasamarda''~~ (~~Cassia occidentalis Linn.~~) ~~is effective in a cough. ''Sarshapashaka''~~ (~~Brassica campestris Linn~~. ~~Var~~.~~rapa~~ (L) ~~Hartm~~) ~~is ''tikshna'' in quality~~, and it is ~~worst among~~ the ~~greens but effective~~ in ~~the particular season~~.

+

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 factors responsible for digestion ([[agni]]) , fundamental constitution ([[Prakriti]]), taste (rasa), properties ([[guna]]), potency (veerya), effects after metabolism (vipaka) and specific effect (prabhava) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like paddy(dhanya), vegetables(shaka), greens(harita), meat(mamsa), fruits(phala) and cooked food or drinks(kritanna) 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 characteristics. However an humble attempt has been made to include newer food articles as per Ayurvedic perspective, based on the fundamental principles are described in this chapter.

−

''Neem'' (Azadirachta indica A.Juss) is effective in ''pittaja'' skin diseases. ''Jayanti'' (Sesbania sesban (Linn.) Merrill) is effective in common seasonal cold and effective in dysuria and has some anti-poisonous effect. Dwarf copperleaf- ''Shalakalyani'' (Alternanthera sessilis (Linn) R.Br. ex DC) dispels the accumulated ''pitta dosha''. ''Guduchi'' (Tinospora cordifolia (Willd) Miers ex Hook.f.& Thoms) pacifies morbid vitiation of all three ''doshas''. ''Patola patra'' (Trichosanthes dioica Roxb) purifies the accumulated ''pitta dosha''.

+

=== Fourteen greens for healthy life ===

−

''~~Shleshmaka~~'' ~~(Cordia dichatoma Frost. F.) is an appetizer in that particular season. Helenca (Enhydra fluctuans Lour~~) ~~suppresses~~ the ''~~pitta dosha''. ''Bhandir~~'' (~~Clerodendrum infortunatum auct~~. ~~nonLinn.C.B. Clarke)~~ is ~~effective in worm infestation~~. ~~''Sunishannaka''~~ (~~Marsilea minuta Linn.~~) ~~gives nutrition to~~ the ~~nervous system~~ and ~~prevents insomnia~~.

+

An old saying states "if you took fourteen greens (greens means not only the leaf, also flower, fruits, ''nala'', tuber, yeasts and mushrooms) 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 [[dosha]], to achieve excellent [[dhatu]] (body tissues), and clear the micro and macro channels of the body.

−

~~The vegetables or greens may be classified into six varieties~~.

+

To stay healthy and prevent diseases during a change of season, following “Fourteen Greens” are advised.

−

#~~''Patra shaka''–~~(~~leafy vegetables~~)

+

#Suran or Elephant yam(Amorphophallus campanulatus Blume) is effective for piles(arsha).

−

#~~''Pushpa shaka'' –~~(~~flower vegetables~~)

+

#Kebuka(Costus speciosus Koenig) prevents worm infestation.

−

#~~''Phala shaka''~~ (~~fruit vegetables~~)

+

#Yavashakam(Chenopodium purpurascens) is a liver tonic.

−

#~~''Nala shaka''~~ (~~tube/pot herbs vegetables~~)

+

#Kasamarda(Cassia occidentalis Linn.) is effective in cough.

−

#~~''Kanda shaka''~~ (~~rhizome vegetables~~)

+

#Sarshapashaka(Brassica campestris Linn. Var.rapa (L) Hartm) is sharply acting (tikshna) in quality, and is worst among the greens but effective in a particular season.

−

#~~''Samsvedaja''~~ (~~produced from moist heat~~)

+

#Neem(Azadirachta indica A.Juss) is effective in pitta dominant skin diseases.

+

#Jayanti (Sesbania sesban (Linn.) Merrill) is effective in common seasonal cold and effective in dysuria. It has some anti-poisonous effect.

+

#Shalakalyani (Dwarf copper leaf or Alternanthera sessilis (Linn) R.Br. ex DC) dispels the accumulated [[pitta]] [[dosha]].

+

#Guduchi (Tinospora cordifolia (Willd) Miers ex Hook.f.& Thoms) pacifies morbid vitiation of all three [[dosha]].

+

#Patola patra (Trichosanthes dioica Roxb) purifies the accumulated [[pitta]] [[dosha]].

+

#Shleshmaka(Cordia dichatoma Frost. F.) is an appetizer in a particular season.

+

#Helenca (Enhydra fluctuans Lour) suppresses the [[pitta]] [[dosha]].

+

#Bhandir(Clerodendrum infortunatum auct. nonLinn.C.B. Clarke) is effective in worm infestation.

+

#Sunishannaka (Marsilea minuta Linn.) gives nutrition to the nervous system and prevents insomnia.

−

~~And they are successively heavier in their order. Among them, ''patra shaka'' is lightest one, but it should not be used in rainy season, because~~ of ~~the ''tejo'' quality becomes diluted by the seasonal effect. Autumn season (''pitta kala'') is the best to take all types of greens.~~

+

=== Six varieties of vegetables ===

−

The ~~commonly used cooked food & beverages:~~

+

The vegetables or greens may be classified into six varieties.

−

~~''Pulava''~~ (~~''Polao''~~):

+

#Leafy vegetables (patra shaka)

+

#Flower vegetables(pushpa shaka)

+

#Fruit vegetables(phala shaka)

+

#Tube/pot herbs vegetables(nala shaka)

+

#Rhizome vegetables(kanda shaka)

+

#Produced from moist heat(samsvedaja)

−

~~The rice boiled with ''ghee''~~ (~~''pulava''~~), is ~~heavy, ''hridaya'', gives satiety, strength and an aphrodisiac~~.

+

And those are successively heavier for digestion in their order. Among them, leafy vegetables (patra shaka) is lightest one. But it should not be used in rainy season, because of the factors responsible for its potency (tejo quality) are diluted by the seasonal effect. Autumn season ([[pitta]] vitiation time) is the best to take all types of greens.

−

~~''Patola yuṣha''(soup):~~

+

=== Dietary guidelines ===

−

The ~~''yusha''~~ of ~~''patola'' mixed with small amount of ghee~~ and ~~''jiraka'' is an appetizer~~, ~~cleansing the ''strotas''~~, and ~~beneficial for ''jwara'' and other ''pitta'' disorders~~.

+

The [[dietary guidelines]] ([[ahara vidhi]]) are equally important for preservation of health. The quantity, digestive capability, time, seasonal changes, place, preparation, storage, surrounding people, peaceful and mindful eating, lifestyle after taking food have significant effect on digestion, metabolism and nutrition.

+

=== Common food ===

−

~~''Krishara'' (''Khichadi'')~~:

+

There are variety of food items based upon the geographical region, societies, traditions and culture. The humans have learnt to satisfy their need of nutrition. More researches are being conducted on food, food processing technologies and engineering. More information about this is available on [https://en.wikipedia.org/wiki/Food food] and [https://en.wikipedia.org/w/index.php?title=Indian_food&redirect=no cuisine]page. However, one shall always follow [[dietary guidelines]] while taking food.

−

~~Rice and mung ''krishara'' mixed with small amount of salt, ginger, ''hing'', and ghee gives strength and nourishes the body and also beneficial for ''grahani'' and ''jwara''.~~

+

</div>

−

~~''Roti'':~~

+

=== Harmful effects of fast food ===

−

+

−

~~''Roti'' made from wheat is nourishing, gives satisfaction, nourishes the ''dhatus'', increases semen and is heavy.~~

−

~~''Roti'' made from ''yava'' is ''vishada'', dry, increases ''vata'' and feces, diminishes ''kapha'' and it is beneficial for patients of ''madhumeha''.~~

−

~~''Angarakoti'' (''litti''):~~

−

~~It is commonly known as ''vati'' in Rajasthan. It is usually taken with lentil soup (''dala''). Simple ''vati'' is light, appetizer, gives strength, nourishing, increase semen and is satisfying.~~

−

~~''Masala vati'' (''Sattabhari''):~~

−

~~Commonly known as ''litti'' or ''makuni''. It is very tasty, heavy, nourishing, increases heat in the body and purifies the ''malas'' (''malashodhaka'').~~

−

~~''Indarika'' (Idli):~~

−

~~It is most popular in the southern part of India. It is soft, sweet, light, cold, gives strength, diminishes ''vata'' and ''pitta'', increases ''kapha''; It is nourishing and appetizer.~~

−

~~''Adosha'' (''dosa''):~~

−

The simple ''dosa'' does not alter the ''doshika'' state, that is why Acharya Priyavrata Sharma named it as ''adosa''. But spicy ''dosa'' is just the opposite in nature- it is heavy, hot and ''vidahi'', naturally harmful for the patient of ''grahani, amlapitta,'' and ''arsha'', etc.

−

~~Lentil soup (''daal''):~~

−

''Daal'' is usually heavy to digest, but is an appetizer, gives strength and ''vishtambhi'' (causing obstruction in the bowel). Uncovered lentil when prepared with sour (tomato, tamarind, unripe mango, etc.) it gets light. Among the lentils mung, ''daal'' is light and is considered best. ''Channa daal'' increases ''vata, arahada daal'' is heavy and gives strength, and ''urad daal'' diminishes ''vata dosha''.

−

~~''Rasamam'' (''rasam''):~~

−

The ingredients for the preparation of ''rasam'' are tomato-1/4 Kg, pepper-1 tsp, green chilly-2 nos, ginger-1/2 inch, ''jeera''- 1tsp, garlic-2-3 pods, coriander leaves-few; ''Rasam'' is pungent, sour, ''tikshna'' (increase ''agni''), hot, ''vidahi'', appetizer, increase ''vata'' and ''pitta'', diminishes ''kapha'' and increase semen. Naturopathic physicians consider it a useful remedy for common cold and indigestion.

−

~~''Lehah'' (''chutney''):~~

−

~~The sweet ''lehah'' is unctuous, gives satiety, nourishing body. The sour ''lehah'' is an appetizer, increases ''agni'' and vitiate ''rakta'' and ''pitta''.~~

−

~~Mango and ''pudina chutney'' increase appetite and ''vata anulomaka''.~~

−

~~''Ragashadavah'' (''murabba'' /''achara''):~~

−

~~''Raga'' is sour-sweet in taste, but the one with sour in taste is known as ''shadava''. It is a strong appetizer, ''hridaya'', and light.~~

−

~~''Gudamram'' (''gudamma''):~~

−

The unripe mango, when prepared with ''guda'' (molasses) and mixed with small amount of ''jeera'', is known as ''gudamram''. It is sweet-sour in taste, diminishes ''vata'' and increases ''kapha'' and ''pitta''.

−

~~''Parpata'' (''papada''):~~

−

~~''Papada'' when heated with fire it is light, appetizer and increases ''agni''. Normally the ''urada papada'' and others when fried with ghee or oil, become heavy.~~

−

~~''Vataka'' (''vada''):~~

−

The ''urada vataka'' is an appetizer, gives strength, aphrodisiac, nourishing, increase feces, diminishes ''vata'', increase ''kapha'' and ''pitta'', and it is beneficial in the disease like ''ardita''. If it is mixed with curd, ''chhachh, maththa,'' etc. then it turns to light, juicy and very soft in nature.

−

~~''Vadi'' (''vadi/vari''):~~

−

The ''vadi'' which prepared from ''vesana'' and fried with oil or ghee is an appetizer, gives strength to the body. If it is mixed with ''kadhi'' then it increased in size and known as ''phulauri''-it is very tasty, juicy, clear the ''mala'' (''malashodhaka'').

−

~~''Purika''(''puri''):~~

−

~~The ''puri'' that is fried with ghee increases ''kapha'', semen, gives strength, tasty, heavy, oleates body and diminishes ''vata''.~~

−

~~''Kachavatī'' (''kachauri''):~~

−

~~Wheat burley mixed with little salt and fried in ghee, it is soft, very tasty and other qualities like ''puri'', appetizer and gives strength to the body.~~

−

~~''Ghritapurh'' (''ghevar''):~~

−

~~It has nourishing quality, ''hridaya'', aphrodisiac, increase ''kapha'', heavy, and it diminishes ''vata-pitta''.~~

−

~~''Sayavaḥ'' (''gujhiya''):~~

−

~~''Gujhiya'' is nourishing, aphrodisiac, strengthening the body, sweet in taste, heavy, appetizer, diminishes ''vata'' and ''pitta'' and is better for a person with strong ''agni'' (''diptagni'').~~

−

~~''Pupaḥ apupaḥ'' (''malapuya, puya''):~~

−

~~''Malapuya'' is heavy, aphrodisiac, sweet, soft, ''tarpaka'' (nourishing), and diminishes ''vata-pitta'' and ''apupah'' (''puya'') is slightly inferior in quality than ''pupah''.~~

−

~~''Kshirika''(''kheer''):~~

−

Rice and milk boiled and after proper boiling, sugar, ''ela'' and cinnamon are added. It increases ''kapha'' and diminishes ''vata'' and ''pitta'', appetizer, nourishing, oleates the body, and increases semen.

−

~~''Sevika'' (vermicelli):~~

−

~~Vermicelli is usually cooked with milk and sugar- it gives strength, diminishes ''vata'' and ''pitta'', heavy and is nourishing.~~

−

~~''Lapsika'' (Halwa):~~

−

~~It is heavy, nourishing, increases semen, diminishes ''vata-pitta'' and increases ''kapha''.~~

−

~~''Palalam'' (''Tilakuta''):~~

−

~~Crushed sesame and sugar is hot, heavy, slightly decreases the flow of urine, diminishes ''vata'' and increases ''kapha'' and ''pitta''.~~

−

~~''Lajah'' (''Khila''/puffed rice):~~

−

~~Puffed rice prepared from ''shali'' rice is light, cold, strengthening body, sweet, decreases ''mala'' and ''mutra'' and it is effective in ''Vamana'' (vomiting) and thirst.~~

−

~~''Prithuka'' (''Chewda''):~~

−

~~It is heavy, increases ''kapha'', gives strength, and it diminishes ''vata''. In boiled form, it is known as ''poha''- rich in fiber, recommended in constipation.~~

−

~~''Kulmashah'' (''Ghughri''):~~

−

~~It is made by ''chana'' (gram) or ''mung daal'', either in boiled or unboiled state. It is heavy, dry, a stimulant~~ of ~~''vata'' and purgative.~~

−

~~''Saktavah'' (''Saktu''):~~

−

It is prepared from fried chana or paddy rice. Then ground and sieved. ''Saktu'', when taken with salt without ghee, is dry and provokes ''vata'' but with ghee and sugar, it diminishes ''vata'' and ''pitta''. It is rich in protein. Good energy food ~~and muscle building.~~

−

~~''Mantha'':~~

−

''Saktu'', when churned with ghee, sugar, and cold-water, is known as ''mantha''. It is effective in the summer season, and it is effective in treating thirst, emaciation, burning sensation. It is often mixed with ice and is considered a very popular beverage.

−

~~''Rasala'' (''shrikhand''):~~

−

~~''Rasala'' is sweet, nourishing, tasty, aphrodisiac, diminishes ''vata'' and ''pitta'', unctuous and cold, purgative. It strengthens the body and reduces fatigue.~~

−

~~''Sitodakam panaka'' (''sharbata''):~~

−

Water mixed with sugar and fragrance like ''chandana, kevada sitodaka'' is known as ''sharbata''. It is sweet, cold, ''anulomaka'', diminishes ''vata-pitta'', strengthening the body, increase urination, and diminishes ''daahah'' (burning sensation) and thirst.

−

~~''Chayam'' (tea):~~

−

~~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):~~

−

~~Coffee is dry, stimulant, hot in potency, diminishes ''kapha~~-~~vata'', increases urination, a good stimulant for heart and causes insomnia.~~

−

~~''Mishtannam'' (''mithai'')~~:

−

~~''Laddu'' etc. are heavy, unctuous, increase ''kapha'', nourishing, and if taken in excessive quantity, it may lead to disease like ''sthaulya, prameha'', etc.~~

−

~~Lavanakinam~~ (~~namkin~~):

+

With the changing lifestyle, the food items and eating pattern is drastically changed. The popularity of junk food, fast food, processed food, items made from white flour, sugar, maple syrup, honey, agave nectar, and all the junk is high on rise. Fast foods include chips, soda, cookies, candy, breakfast cereals, bars, French fries, burgers, pizza, white flour baked goods, and all other high-calorie, low-nutrient foods that people often eat multiple times per day. These food items contribute to obesity, diabetes, heart attacks, strokes, dementia and cancer. This has resulted in decreased longevity. The fast food, processed food, commercial baked goods, and sweets may also be linked to destruction of brain cell and a lowering of intelligence. Candy and sweetened baked goods may even stimulate the brain in an addictive fashion, which can lead to more serious illnesses. <ref name="fast food"> Fuhrman J. The Hidden Dangers of Fast and Processed Food. Am J Lifestyle Med. 2018;12(5):375-381. Published 2018 Apr 3. doi:10.1177/1559827618766483 available from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6146358/ accessed on 16/06/2020 </ref>

−

~~''Shringataka'' (kind~~ of ~~pastry) etc. are too heavy~~ to ~~digest~~ and in ~~excess, it vitiates ''rakta''~~ and ~~produces the disease like ''atisara'', etc~~.

+

The nutritional fundamentals accepted by the World Health Organization and most nutritional authorities today include vegetables, beans, nuts, seeds, and fruit as healthy foods; and salt, saturated fat, and excess sugar as disease causing. Excessive amounts of animal products may lead to premature aging, increased risk of chronic disease and higher all-cause mortality.<ref name="fast food"/> Therefore it can be stated that the food items described in this chapter are beneficial for preservation of health and prevention of diseases.

</div>

−

~~=== Annexure-I~~: ~~The Herbs mentioned in~~ this ~~chapter with their English & Botanical name ===~~

+

<big>'''[[Special:ContactMe|Send us your suggestions and feedback on this page.]]'''</big>

−

~~{| class~~=~~"wikitable"~~

+

== References ==

−

|-

−

~~! rowspan~~=~~"1"| Sanskrit name~~

−

~~! rowspan~~=~~"1"| English Name~~

−

~~! rowspan~~=~~"1"| Botanical Name~~

−

|-

−

~~|colspan="3" style="text-align:left;" |Sukadhanyavarga? (class of corns or mono cotyledons)~~

−

|-

−

~~| Raktasali || Red rice|| Oryza sativa Linn.Red variety~~

−

|-

−

~~| Mahāśāliḥ || ||~~

−

|-

−

~~| Kalamaḥ || ||~~

−

|-

−

~~| Śakunāhṝtaḥ (vakra)|| ||~~

−

|-

−

~~| Tūrṇaka (cūrṇakaḥ) || ||~~

−

|-

−

~~| Dirghasuka|| ||~~

−

|-

−

~~| Gauraḥ|| ||~~

−

|-

−

~~| Pāṇḍuka || ||~~

−

|-

−

~~| Lāṅgulau|| ||~~

−

|-

−

~~| Sugandhaka|| basmati rice ||~~

−

|-

−

~~| Lohavālaḥ|| ||~~

−

|-

−

~~| Sariva|| ||~~

−

|-

−

~~| Pramodakaḥ|| ||~~

−

|-

−

~~| Pataṅaga|| ||~~

−

|-

−

~~| Tapaniya|| ||~~

−

|-

−

~~| Yavaka|| Oat || Avena byzantina C.Koch.~~

−

|-

−

~~| Hāyanāḥ|| ||~~

−

|-

−

~~| Pāṁsu|| Deep-water paddy||~~

−

|-

−

~~| Vapya|| ||~~

−

|-

−

~~| Naiṣadhaka|| Inferior variety of sali||~~

−

|-

−

~~|colspan="3" style="text-align:left;" | Ṣaṣṭikaḥ Dhānya~~

−

|-

−

~~| ṣaṣṭikaḥ|| Sastika rice||~~

−

|-

−

~~| Varaka (cinaka)|| Common millet|| Panicum miliaceum Linn.~~

−

|-

−

~~| Uddalaka(vanakodrava)|| Kodo millet || Paspalum scrobiculatum var. sommeronii Stapf.~~

−

|-

−

~~| Cina|| ||~~

−

|-

−

~~| Sarada|| ||~~

−

|-

−

~~| Ujjvala || ||~~

−

|-

−

~~| Dardurāḥ|| ||~~

−

|-

−

~~| Gandhanāḥ (gandhalāḥ)|| Fragrant rice||~~

−

|-

−

~~| Kuruvinda|| ||~~

−

|-

−

~~|colspan="3" style="text-align:left;" | Vṛīhiḥ Dhānya~~

−

|-

−

~~| Vṛīhiḥ|| ||~~

−

|-

−

~~| Pāṭalaḥ|| ||~~

−

|-

−

~~| Koradūṣaḥ (kodrava)|| Sanwa millet|| Paspalum scrobiculatum Linn.~~

−

|-

−

~~| Śyāmākaḥ (sāṁvā)|| Japanese Barnyard Millet|| Echinochloa frumentacea Link.~~

−

|-

−

~~| Hastiśyāmāka (baṛāsāṁvā)|| Barnyard Millet|| Echinochloa crus galli- (Linn.) Beauv~~

−

|-

−

~~| Nivara (tinni ka cavala)|| || Hygroryza aristata (Retz.)Nees ex Wight & Arn~~

−

|-

−

~~| Toyaparṇī || ||~~

−

|-

−

~~| Gavedhukāḥ|| Job’s tears|| Coix lacryma-JobiLinn~~

−

|-

−

~~| Prasantika|| ||~~

−

|-

−

~~| Setaria italica Linn. Beauv.|| ||~~

−

|-

−

~~| Lauhitya|| ||~~

−

|-

−

~~| Aṇu|| ||~~

−

|-

−

~~| Priyaṅgavaḥ (kaṅgunī)|| Italian millet|| Setaria italica Linn. Beauv.~~

−

|-

−

~~| Mukundo || ||~~

−

|-

−

~~| Jhiṇṭi || ||~~

−

|-

−

~~| Garmūṭī|| Job’s tear (bigger variety)|| Coix gigantea Koenig ex Roxb.~~

−

|-

−

~~| Varuka|| || Sorghum halepense Linn.~~

−

|-

−

~~| Varaka (syamabija) || || Seed of Saccharum munja Roxb.~~

−

|-

−

~~| Sibira || ||~~

−

|-

−

~~| Utkaṭa|| ||~~

−

|-

−

~~| Jūrṇāhvāḥ (jvāra)|| Great millet|| Sorghum vulgare (Linn.)Pers.~~

−

|-

−

~~| Yava|| Barley || Hordeum vulgare Linn.~~

−

|-

−

~~| Veṇuyava|| Barley shaped bamboo fruit|| Bambusa arundinacea(Retz.)Roxb.~~

−

|-

−

~~| Godhūmaḥ|| Wheat || Triticum aestivum Linn.~~

−

|-

−

~~| Nandimukhi || Crowfoot grass|| Eleusine indica Gaertn.~~

−

|-

−

~~| Madhūlī (maḍuā, markaṭatṛṇa, nṛtyakuṇḍaka)|| Finger Millet|| Eleusine coracana Gaerin.~~

−

|-

−

~~|colspan="3" style="text-align:left;" | Śamīdhānyaḥvargaḥ (class of di-cotyledons)~~

−

|-

−

~~| Mudgaḥ|| Greengram || Vigna radiata (Linn.) Wilczec~~

−

|-

−

~~| Māṣaḥ|| Black gram || Vigna mungo Linn. Heppersyn. Phaseolus Mungo Linn. Non-Roxb & auct~~

−

|-

−

~~| Rājamāṣaḥ (lobiyā, boḍā)|| Black eye-pea || Vigna unguiculata Linn. Walp~~

−

|-

−

~~| Kulattha|| Horse-gram || Dolichos biflorus Linn.~~

−

|-

−

~~| Makuṣṭhako || Moth-gram || Vigna aconitifolia (Jacq.)Marechal~~

−

|-

−

~~| Caṇakaḥ || Chickpea|| Cicer arietinum Linn.~~

−

|-

−

~~| Khaṇḍikāḥ (khesārī-tripuṭakalāya)|| Chickling vetch|| Lathyrus sativus Linn.~~

−

|-

−

~~| Hareṇu (choṭī yā deśī maṭara)|| Common pea || Pisum sativum Sub sp.sativum, Co.ver. speciosum Dierb. Alef~~

−

|-

−

~~| Kalāyaḥ|| Chickling vetch ||~~

−

|-

−

~~|Til (kṛṣṇatila)|| Seasam|| Sesamum indicum Linn~~

−

|-

−

~~| Śimbijātayaḥ|| Different types of legumes||~~

−

|-

−

~~| Simbi|| Legume||~~

−

|-

−

~~| Āḍhakī|| Pigeon-pea || Cajanus cajan (Linn.) Mill Sp.~~

−

|-

−

~~|Avalgujaḥ (bākucī)|| Babchi Seeds || Psoralea corylifolia Linn.~~

−

|-

−

~~|Aiḍagaja (cakramarda)|| Wild Senna/Sickle Senna|| Cassia tora Linn~~

−

|-

−

~~| Niṣpāva (sema) || Lablab || Dolichos lablab Linn. var.~~

−

~~typicusPrain.~~

−

|-

−

~~| Kākāṇḍa|| Sword bean || Mucuna monosperma DC~~

−

|-

−

~~| Uma (atasi) || Linseed || Linum usitatissimum Linn.~~

−

|-

−

~~| Atmagupta|| Cowhage || Mucuna prurita Hook~~

−

|-

−

~~|colspan="3" style="text-align:left;" | Māṁsavargaḥ~~

−

|-

−

~~| || ||~~

−

|-

−

~~|colspan="3" style="text-align:left;" | Śākavargaḥ~~

−

|-

−

~~| Pāṭhā || Velvet-Leaf Pareira|| Cissampelos pareira Linn.~~

−

|-

−

~~| Śuṣā (kāsamarda)|| Negro coffee || Cassia occidentalis Linn~~

−

|-

−

~~| Śaṭīśāka (kapūrakacarī)|| Spiked Ginger Lily|| Hedychium spicatum Ham ex. Smith~~

−

|-

−

~~| Vastuka || || Chenopodium murale Linn.~~

−

|-

−

~~| Suniṣaṇṇāka (caupatiyā)|| || Marsilea minuta Linn.~~

−

|-

−

~~| Kakamaci|| Black nightshade || Solanum nigrum Linn.~~

−

|-

−

~~| Rājakṣavaka (dugdhikā)|| Asthma weed || Euphorbia thymifolia Linn.~~

−

|-

−

~~| Kalasaka(cañcu bheda) || Jute plant || Corchorus capsularis Linn.~~

−

|-

−

~~| Kālāyaṁ(kālākhyaṁ) śāka|| ||~~

−

|-

−

~~| Cāṅagerī || Indian sorrel|| Oxalis corniculata Linn.~~

−

|-

−

~~| Upodika (poi)|| Indian spinach || Basella rubra Linn.~~

−

|-

−

~~| Taṇḍulīyakaḥ || Prickly Amaranth || Amaranthus spinosus Linn.~~

−

|-

−

~~| Maṇḍūkaparṇī || Indian pennywort || Centella asiatica (Linn.) Urban~~

−

|-

−

~~| Vetrāgraṁ (beṁta)|| Country willow / Bareilly Cane|| Calamus tenuis Roxb.~~

−

|-

−

~~| Kucelā (rājapāṭhā- akarṇaviddhikābhedaḥ)|| || Cyclea arnotii Meirs~~

−

|-

−

~~| Vanatiktakam (pathyasundaraka yā grīṣmasundara gīmāśāka)|| || Mollugo spergula Linn.~~

−

|-

−

~~| Karkoṭaka (baḍā kakoḍā)|| Sponge gourd/ BurCucumber|| Momordica dioica Roxb.ex Willd~~

−

|-

−

~~| Avalgujaka (bakuci)|| Babchi || Psoralea corylifolia Linn~~

−

|-

−

~~| Paṭolaṁ || Pointed gourd || Trichosanthes dioica Roxb.~~

−

|-

−

~~| Śakulādanī (kuṭakī)|| Kurroa || Picrorhiza kurroa Royle ex Benth.~~

−

|-

−

~~| Vṛṣapuṣpā (vāsapuṣpā)|| Flower of Vasaka|| Adhatoda vasica Nees~~

−

|-

−

~~| Śārṅgeṣṭā (lākhana)|| Black night shade || Dregea volubilis (Linn.f) Benth.~~

−

|-

−

~~| Kembūkaṁ|| Swamp cabbage|| Ipomoea aquatica Forsk~~

−

|-

−

~~| Kaṭhillaka (raktapunarnavā)|| Hog weed || Boerhavia diffusa Linn.~~

−

|-

−

~~| Nāḍīśāka (naracā in bengali)|| Wild Tossa jute || Corchorus olitorius Linn~~

−

|-

−

~~| Kalaya (khesari)|| Chickling vetch || Lathyrus sativus Linn.~~

−

|-

−

~~| Gojihva (vanagobhi) || Elephant’s foot || Launaea asplenifolia Hook.f.~~

−

|-

−

~~| Vartaka || Brinjal|| Solanum melongena Linn.~~

−

|-

−

~~| Tilaparṇikā (hulahula)|| Dog mustard / Wildmustard || Cleome icosandra Linn.~~

−

|-

−

~~| Kaulakaṁ (kāravellakaḥ)|| Carilla || Momordica charantia Linn.~~

−

|-

−

~~| Kārkaṣaṁ || || Momordica sp.~~

−

|-

−

~~| Naimbaṁ ṣākaṁ || Neem leaves|| Azadirachta indica A.Juss~~

−

|-

−

~~| Pārpaṭakaṁ (pittapāpaḍā)|| Trailing rungia || Fumaria vaillantii Loisel~~

−

|-

−

~~|colspan="3" style="text-align:left;" | Supyasaka- Patrasaka~~

−

|-

−

~~| Phañji || Bind weed || Rivea ornate (Roxb.) Choisy~~

−

|-

−

~~| Cilli || White goosefoot || Chenopodium album Linn.~~

−

|-

−

~~| Kutumbakaḥ (gūmāpatra)|| White Dead Nettle shrub || Lamium album Linn.~~

−

|-

−

~~| Aluka|| Tubers of Aluka|| Dioscorea species~~

−

|-

−

~~| Kuṭiñjara patra (tāmramūlī)|| || Digera muricata (Linn.)Mart~~

−

|-

−

~~| Śaṇa || Bengal hemp plant || Crotalaria verrucosa Linn~~

−

|-

−

~~| Śālmalipuṣpā || Silk cotton || Salmalia malabarica (DC) Schott & Endl~~

−

|-

−

~~| Karbudāraḥ || Mountain ebony || Bauhinia variegata Linn.~~

−

|-

−

~~| Suvarcala || Heliotrope || Malva rotundifolia Linn.~~

−

|-

−

~~| Niṣpāvaḥ (Sema)|| Lablab bean|| Dolichos lablab Linn.~~

−

|-

−

~~| Kovidara || Variegated mountain ebony|| Bauhinia purpurea Linn~~

−

|-

−

~~| Pattura || Coxcomb|| Alternanthera sessilis (Linn.) R.Br.ex DC~~

−

|-

−

~~| Cuñcuparṇikā|| Multa jute || Corchorus Sp.~~

−

|-

−

~~| Kumarajivo|| || Amaranthus paniculatus Linn.~~

−

|-

−

~~| Loṭṭākaḥ (raktamariṣa)|| Chinese spinach || Amaranthus tricolor Linn.~~

−

|-

−

~~| Pālaṅkyā || Spinach|| Spinacia oleracea Linn.~~

−

|-

−

~~| Māriṣa || Amaranth|| Amaranthus blitus Linn.var. oleraceusDuthie~~

−

|-

−

~~| Kalambanalika (karemua ki nala)|| Swamp cabbage|| Ipomoea aquatica Forsk.~~

−

|-

−

~~| Āsūryaḥ (rāī)|| Mustard || Brassica juncea (Linn.) Czern & Coss~~

−

|-

−

~~| Kusumbha|| Safflower || Carthamus tinctorius Linn.~~

−

|-

−

~~| Vṛkadhūmakaḥ (bhūmiśirīṣa)|| Young Siris ||~~

−

|-

−

~~| Lakṣmaṇā || ||~~

−

|-

−

~~| Prapunnāḍa || Fetid cassia/Ringworm plant|| Cassia tora Linn.~~

−

|-

−

~~| Nalini || Stalk of lotus || Nelumbo nucifera Gaertn.~~

−

|-

−

~~| Kuṭherakaḥ|| Shrubby basil || Ocimum sp.~~

−

|-

−

~~| Loṇikā (nonīśāka)|| Common Indian purslane || Portulaca quadrifida Linn.~~

−

|-

−

~~| Yavaśākaṁ (vāstuka)|| Red variety of white goose foot || Chenopodium purpurascens B.DE JUSS.ex JACQ~~

−

|-

−

~~| Kūṣmāṇḍa || White gourd || Benincasa hispida Thunb. Cong~~

−

|-

−

~~| Avalgujam || Babchi leaves || Psoralea corylifolia Linn.~~

−

|-

−

~~| Yātukaḥ (śālaparṇī bheda)|| || Desmodium Sp.~~

−

|-

−

~~| Śālakalyāṇī (śālīñca bheda) || || Alternanthera sp.~~

−

|-

−

~~| Triparṇī (haṁsapadī)|| Maidenhair Fern|| Adiantum lunulatum Burm.~~

−

|-

−

~~| Pīluparṇikā (moraṭa)|| Trilobed virgin’s bower || Maerua arenaria Hook.F & Th.~~

−

|-

−

~~| Śaṇa|| Flower of Bengal hemp || Crotalaria juncea Linn.~~

−

|-

−

~~| Kovidāra puṣpa|| Pink Bauhinia|| Bauhinia purpurea Linn.~~

−

|-

−

~~| Karbudāra puṣpa|| Mountain Ebony || Bauhinia variegata Linn.~~

−

|-

−

~~| Śālmalī puṣpa|| Silk cotton || Salmalia malabarica (DC)Schott & Endl~~

−

|-

−

~~| Nyagrodha pallavāḥ|| Banyan || Tender leaves of Ficus benghalensis Linn.~~

−

|-

−

~~| Udumbara pallavāḥ|| Gular fig / Country Fig|| Tender leaves of Ficus racemosa Linn~~

−

|-

−

~~| Aśvattha pallavāḥ|| Holy fig || Tender leaves of Ficus religiosa Linn.~~

−

|-

−

~~| Plakṣa pallavāḥ|| White fig || Tender leaves of Ficus lacor Buch.-Ham~~

−

|-

−

~~| Padma pallavāḥ|| Lotus || Tender leaves of Nelumbo nucifera Gaertn~~

−

|-

−

~~| Vatsādanī (amṛtāpatra)|| Guduchi|| Tinosporacordifolia (Willd) Miers ex Hook f. & Thoms~~

−

|-

−

~~| Gaṇḍīra || ||~~

−

|-

−

~~| Citraka || White flowered Leadwort || Plumbago zeylanica Linn.~~

−

|-

−

~~| Sreyasi (rasna)|| Elephant pepper || Pluchea lanceolata C.B. Clarke~~

−

|-

−

~~| Bilvaparṇī || || Limonia crenulata Roxb.~~

−

|-

−

~~| Bilvapatraṁ|| Leaves of Bael tree|| Aegle marmelos (L.) Correa ex Roxb.~~

−

|-

−

~~| Bhaṇḍī (Sirīṣa)|| East Indian walnut|| Albizia lebbeck (Linn.) Willd~~

−

|-

−

~~| Śatāvarīśākaṁ || Climbing asparagus || Asparagus racemosus Willd~~

−

|-

−

~~| Bala || Heart-leaved sida /Country Mallow|| Sida cordifolia Linn.~~

−

|-

−

~~| Jivantisaka || Cork swallow wort || Leptadenia reticulata W.& A.~~

−

|-

−

~~| Parvaṇyāḥ || Leaves of scutch grass || Polygonum sp.~~

−

|-

−

~~| Parvapuṣpyā|| || Polygonum sp.~~

−

|-

−

~~| Tiktaṁ lāṅgalī || Glory Lily || Gloriosa superba Linn.~~

−

|-

−

~~| Urubūkayoḥ patraśākaṁ(rakta eraṇḍa patra) || Red flowered castoroil plant || Ricinus communis Linn.~~

−

|-

−

~~| Tilaśākaṁ|| Leaf of Gingelly|| Sesamum indicum Linn.~~

−

|-

−

~~| Vetasaśākaṁ || Goat Willow || Salix caprea Linn.~~

−

|-

−

~~| Pañcāṅgulasyaśākaṁ (śveta eraṇḍa)|| Castor oil plant || Ricinus communis Linn.~~

−

|-

−

~~| Kausumbhaṁ || Safflower|| Carthamus tinctorius Linn.~~

−

|-

−

~~| Trapusa || Common Cucumber || Cucumis sativus Linn.~~

−

|-

−

~~| Ervāruka (phūṭa kākaḍī)|| Phut cucumber|| Cucumis utilissimus Roxb.~~

−

|-

−

~~| Alabu (lamba kaddu)|| Bottle-gourd || Lagenaria siceraria (Molina) Standl.~~

−

|-

−

~~| Cirbhaṭa (māravāṛa meṁ kākaṛī)|| Sweet Melon|| Cucumis momordica Duth & Full.~~

−

|-

−

~~| Kūṣmāṇḍa|| Ripen white gourd || Benincasa hispida (Thunb) Cogn.~~

−

|-

−

~~| Kelūṭa || ||~~

−

|-

−

~~| Kadamba || Kadam|| Anthocephalus cadamba Miq~~

−

|-

−

~~| Nadīmāṣaka(udīmānaka)|| ||~~

−

|-

−

~~| Ainduka (nikṣāraḥ)|| Common mountain ebony||~~

−

|-

−

~~| Utpalani || Blue water lily || Nymphaea caerulea auct. W. Afr.~~

−

|-

−

~~| Tālapralambaṁ (tālāṅkura)|| sprouts of Palmyra || Borassus flabellifer Linn.~~

−

|-

−

~~| Kharjura || Date || Phoenix sylvestris Roxb.~~

−

|-

−

~~| Talasasya (Talaphala) Sasya=mastaka majja|| Palmyra|| Borassus flabellifer Linn.~~

−

|-

−

~~| Tarūṭa || Taruta|| Dioscorea belophylla Voight~~

−

|-

−

~~| Bisa (kamalakāṇḍa)|| Lotus stem|| Nelumbonucifera Gaertn.~~

−

|-

−

~~| Saluka (kamalakanda)|| Lotus bulbs || Nelumbonucifera Gaertn.~~

−

|-

−

~~| Krauñcādana (utpalabīja-bheṁṭa)= dhiñculikā= dhiñculika|| Seed of Blue Star Water-lily|| Nymphaeastellata Willd.~~

−

|-

−

~~| Kaśeruka (ciñcoḍakā)|| Club-rush|| Scirpusgrossus Linn.f.~~

−

|-

−

~~| Śṛṅgāṭaka || Indian water chest-nut || Trapa natans Linn.Var. bispinosa Roxb.Makino~~

−

|-

−

~~| Aṅkoloḍya (makhānā)= hrasvotpalakandaḥ|| Fox nut|| Euryaleferox Salisb.~~

−

|-

−

~~| Kumuda nāla-puṣpa-phala|| Night-flower lotus || Nymphaea stellata Willd.~~

−

|-

−

~~| Utpala nāla-puṣpa-phala|| Blue water lily|| Nymphaeastellata Willd.~~

−

|-

−

~~| Pauṣkarabīja (kamalagaṭṭā)|| Seeds of sacred lotus || Seeds of Nelumbonucifera Gaertn.~~

−

|-

−

~~| Muñjātakaḥ (sālamapañcā)|| Salep || Orchislatifolia Linn.~~

−

|-

−

~~| Vidarikanda || Bulb of Indian kudju|| Puerariatuberosa (Willd) DC~~

−

|-

−

~~| Amlikakanda || Bulb of Betel yarn || Vitispentaphylla Thunb~~

−

|-

−

~~| Sārṣapaśāka || Mustard leaves Mustard leaves || Brassicacampestris Linn. Var.Sarson Prain~~

−

|-

−

~~| Piṇḍāluka|| Common yam || Dioscorea species~~

−

|-

−

~~| Chatraka (except sarpaphaṇākāraṁ chatrakam|| Mushroom||~~

−

|-

−

~~|colspan="3" style="text-align:left;" | Phalavargaḥ~~

−

|-

−

~~| Mṛdvīkā || Grape || Vitisvinifera Linn.~~

−

|-

−

~~| Kharjura || Date || Phoenixsylvestris Roxb.~~

−

|-

−

~~| Phalgu || Common fig || Ficuscarica Linn.~~

−

|-

−

~~| Parūṣaka || Sweet Falsah || Grewiaasiatia Linn.~~

−

|-

−

~~| Madhuka|| Mohwah|| Madhucaindica J.F. Gmel.~~

−

|-

−

~~| Āmrātaṁ || Indian hog-plum || Spondiaspinnata Linn.P~~

−

|-

−

~~| Talasasyani || Palmyra|| Borassusflabellifer Linn.~~

−

|-

−

~~| Narikelaphala|| Coconut || Cocusnucifera Linn.~~

−

|-

−

~~| Bhavyaṁ || Showy Dillenia fruits || Dilleniaindica Linn.~~

−

|-

−

~~| Amla parūṣaka || Sour kind of Falsah || Grewiaasiatia Linn.~~

−

|-

−

~~| Amla drākṣā || Sour kind of Grape || Vitisvinifera Linn.~~

−

|-

−

~~| Amla badara || Jujube (sour kind)|| Ziziphus maruitiana Lam.~~

−

|-

−

~~| Aruka|| Peach|| Prunuspersica Batasch.~~

−

|-

−

~~| Karkandhu || Wild ziziphus || Ziziphus nummularia Burm.F.~~

−

|-

−

~~| Nikuca (amlalakuca)|| || Artocarpuslakoocha Roxb.~~

−

|-

−

~~| Aruka (Pakva)|| || Prunuspersica Batasch.~~

−

|-

−

~~| Paravata || || Garciniacowa Roxb.~~

−

|-

−

~~| Kasmaryaphalam (kasmari phala) || White teak ||Gmelinaarborea Roxb.~~

−

|-

−

~~| Amlatuda || Mulberry|| Morusalba Linn.~~

−

|-

−

~~| Ṭaṅkaṁ || Pear fruit || Pyruscommunis Linn.~~

−

|-

−

~~| Kapitthaṁ|| Raw wood- apple || Feronialimonia (Linn.) Swingle~~

−

|-

−

~~| Bilvaṁ|| Bael|| Eaglemormelos Corr.~~

−

|-

−

~~| Amra|| Mango|| Mangiferaindica Linn.~~

−

|-

−

~~| Jambava|| Jambul|| Syzygiumcumimi Linn.Skeel~~

−

|-

−

~~| Badaraṁ || Jujube || Ziziphus maruitiana Lam.~~

−

|-

−

~~| Siñcitika (badara jati)|| ||~~

−

|-

−

~~| Gāṅgeruka || Gingo fruit || Grewiahirsuta Vahl.~~

−

|-

−

~~| Karira phala|| Caper || Capparisdeciduas Edgew.~~

−

|-

−

~~| Bimbi phala|| Scarlet-fruited gourd || Cocciniaindica W & A~~

−

|-

−

~~| Todana phala|| Todan || Grewiaspecies~~

−

|-

−

~~| Dhanvana phala|| Fruits of common Indian linden / Dhaman|| Grewiatiliaefolia Vahl.~~

−

|-

−

~~| Panasa-Pakva|| Indian jack fruit || Artocarpus integrifolia Linn. f.~~

−

|-

−

~~| Moca (kela)|| Banana || Musaparadisiaca Linn.~~

−

|-

−

~~| Rajadana phala|| Fruits of Indian ape flower tree || Mimusopshexandra Roxb.~~

−

|-

−

~~| Lavaliphala || || Luvungascandens (Roxb.) Buch.-Ham.ex Wight.~~

−

|-

−

~~| Nīpaṁ || Cadamba || Mitragynaparviflora (Roxb.) Korth~~

−

|-

−

~~| Śatāhvakaṁ ( sabhārgakaṁ) –she|| Dill|| Anethumsowa Roxb. ex Flem~~

−

|-

−

~~| Pilu|| Tooth brush tree || Salvadorapersica Linn.~~

−

|-

−

~~| Tṛṇaśūnyaṁ (kevaḍe kā phala)|| Screw pine || Pandanusodoratissimus Linn.f.~~

−

|-

−

~~| Vikaṅkatam|| Governor’s Plum Thorny stuff || Flacourtiaramonthii L. Herit~~

−

|-

−

~~| Prācīnāmalakaṁ || Puneala plum|| Flacourtia jangomas (Lour.)Raeusch.~~

−

|-

−

~~| Aiṅgudaṁ (aiṅgudī phala) || Zachum oil plant || Balanitesaegyptica Linn. Delile~~

−

|-

−

~~| Tindukaṁ|| Gaub Persimmon/ Riber Ebony|| Diospyrosembryopteris Pers.~~

−

|-

−

~~| Amalaka|| Emblic myrobalan || Emblica officinalis Gaertn.~~

−

|-

−

~~| Bibhitakam|| Belliric myrobalan || Terminalia bellirica Roxb.~~

−

|-

−

~~| Dāḍimaṁ || Pomegranate || Punicagranatum Linn.~~

−

|-

−

~~| Vṛkṣāmlaṁ (mahādrakam)|| Kokum-butter || Garciniaindica Choisy~~

−

|-

−

~~| Amlikā (tintiḍī/imalī) || Tamarind || Tamarindusindica Linn.~~

−

|-

−

~~| Amlavetasa|| Amlavetasa || Hippophaerhamnoides sub sp. salicifolia~~

−

|-

−

~~| Mātuluṅga || Kesara of citron|| Citrusmedica Linn.~~

−

|-

−

~~| Karcūraḥ || Long Zedoary || Curcumazedoaria Rosc.~~

−

|-

−

~~| Nāgaraṅgaphala|| Common Orange || Citrusreticulata Blanco~~

−

|-

−

~~| Vatama (badama) || Almond|| Prunusamygdalus Batsch. Variety sativa (sweet)~~

−

|-

−

~~| Abhiṣuka (pistā) || Green Almond|| Pistaciavera Linn.~~

−

|-

−

~~| Akṣoṭa (akharoṭa)|| Walnut || Juglansregia Linn.~~

−

|-

−

~~| Mukulaka || Edible pine || Baliospermummontanum (Willd.) Muell-Arg~~

−

|-

−

~~| Nikocaka (cilagoja) || Chilgoza pine|| Pinusgerardiana Wallich.~~

−

|-

−

~~| Urumāṇa (jardālu, khuvānī) || Apricot|| Prunusarmeniaca Linn.~~

−

|-

−

~~| Priyala|| Buchanan’s mango || Buchananialanzan Spreng~~

−

|-

−

~~| Ṣleṣmātaka phalaṁ || Sabestan plum|| Cordiadichotoma Forst.f.~~

−

|-

−

~~| Aṅkoṭaphala || Alangy || Alangiumsalviifolium Linn. F. Wang.~~

−

|-

−

~~| Samiphalam|| || Prosopisspicigera Linn.~~

−

|-

−

~~| Karañja || Fruit of Indian Beech || Pongamiapinnata Pierre~~

−

|-

−

~~| Amrataka || Indian Hog plum || Spondias pinnata (Linn.f) Kurz~~

−

|-

−

~~| Dantaśaṭha(jamvīrīnivū) || Lemon || Citruslimon Linn. Burm.f.~~

−

|-

−

~~| Karamardaka || Bengal currant || Carissaspinarum Linn.~~

−

|-

−

~~| Airāvata (nāgaraṅgam)|| Common Orange|| Citrus sinensis (Linn.)osbeck~~

−

|-

−

~~| Vārtāka || Brinjal || Solanummelongena Linn.~~

−

|-

−

~~| Parpaṭakīphalam (pāpaḍā) || || Gardenialatifolia Ait~~

−

|-

−

~~| Ākṣikīphala || Akshiki fruit || Morindatinctoria Roxb.~~

−

|-

−

~~| Aśvattha phala|| Fruits of the Holy fig || Ficusreligiosa Linn.~~

−

|-

−

~~| Udumbara phala || Country Fig /Gular fig || Ficus glomerata Roxb.~~

−

|-

−

~~| Plakṣa phala|| Yellow Barked fig || Ficuslacor Buch- Ham~~

−

|-

−

~~| Nyagrodha phala|| anyan || Ficusbenghalensis Linn.~~

−

|-

−

~~| Bhallātaka|| Marking nut || Semecarpusanacardium Linn.f~~

−

|-

−

~~|colspan="3" style="text-align:left;" | Haritavargaḥ~~

−

|-

−

~~| Ārdraka /viśvabheṣaja || Green Ginger || Zingiberofficinale Rosc.~~

−

|-

−

~~| Jambīra || Jambira || Citruslimon (Linn.) Burm.F~~

−

|-

−

~~| Mūlaka || Garden Radish || Raphanussativus Linn.~~

−

|-

−

~~| Surasaḥ (tulasī)/pūtigandhahā || Holy basil || Ocimumsanctum Linn.~~

−

|-

−

~~| Yavānī || Bishop’s weed, carum seeds, or thymol seeds|| Trachyspermum ammi (Linn.) Sprague~~

−

|-

−

~~| Arjaka || Shrubby Basil || Orthosiphonpallidus Royle~~

−

|-

−

~~| Śigru || Drumstick || Moringaoleifera Lam~~

−

|-

−

~~| Śāleya (Mūlakapotikā)|| Small variety of Radish|| Raphanus sativus Linn.(small variety)~~

−

|-

−

~~| Mṛṣṭaka || Brown mustard || Brassica juncea (Linn.) Czern. & Coss~~

−

|-

−

~~| Gaṇḍīra || || Coleus barbatus Benth.~~

−

|-

−

~~| Jalapippalī || Hog fruit || Lippianodiflora Rich.~~

−

|-

−

~~| Tumbaruḥ || Indian tooth ache || Zanthoxylumarmatum DC.~~

−

|-

−

~~| Śṛṅgaverikā (ārdrikā- harī dhanīyā)|| Green coriander || Coriandrumsativum Linn.~~

−

|-

−

~~| Bhūstṛṇa || Ginger grass || Hyptissauveolens poll~~

−

|-

−

~~| Kharāhvā (ajamodā) || Celery seeds || Carumroxburghianum D.C. Craib~~

−

|-

−

~~| Dhānyaka (dhaniyā śuṣka) || Coriander || Coriandrumsativum Linn.~~

−

|-

−

~~| Ajagandhā (vana yavānī) || Wild thyme|| Thymus serpyllum Linn~~

−

|-

−

~~| Sumukha (tulasī bheda) || || Occimumsp~~

−

|-

−

~~| Gṛñjanaka (eka putī rasona) || Leek|| Allium ameloprasum Hook.f. non Linn~~

−

|-

−

~~| Palāṇḍu|| Onion || Alliumcepa Linn.~~

−

|-

−

~~| Laśunaḥ|| Garlic|| Alliumsativum Linn.~~

−

|-

−

~~|colspan="3" style="text-align:left;" | Āhārayogivarga~~

−

|-

−

~~| Tila|| Gingelly|| Sesamumindicum Linn.~~

−

|-

−

~~| Airaṇḍatailaṁ || Castor || Ricinuscommunis Linn.~~

−

|-

−

~~| Sārṣapaṁ tailaṁ || Rape-seed || Brassicacampestris Linn. Var. Sarson Prain~~

−

|-

−

~~| Priyālatailaṁ|| Buchanans mango || Buchananialanzan Spreng~~

−

|-

−

~~| Ātasī || Linseed || Linumusitatissimum Linn.~~

−

|-

−

~~| Kusumbhataila || Safflower|| Carthamustinctorius Linn.~~

−

|-

−

~~| Viśvabheṣaja || Ginger || Zingiberofficinale Rosc.~~

−

|-

−

~~| Ārdrapippalī/śuṣkapippalī || Long pepper || Piperlongum Linn.~~

−

|-

−

~~| Maricaḥ || Black pepper || Pipernigrum Linn.~~

−

|-

−

~~| Hiṅgu|| Asafoetida || Ferulanarthex Boiss.~~

−

|-

−

~~| Kāravī (kṛṣṇa jīraka) || Celery || Carumbulbocastanum W.Koch.~~

−

|-

−

~~| Kuñcikā|| Black cumin || Nigellasativa Linn.~~

−

|-

−

~~| Ajājī (jīraka) || Cumin seed|| Cuminumcyminum Linn.~~

−

|-

−

~~| Yavānī|| Bishop’s weed || Trachyspermum ammi (Linn.) Sprague~~

−

|-

−

~~| Dhānyaka || Coriander || Coriandrumsativum Linn.~~

−

|-

−

~~| Tumburu (nepālī dhaniyā)|| Indian tooth-ache|| Zanthoxylum armatum DC.~~

−

|-

−

|}

<div id="BackToTop" class="noprint" style="background-color:#DDEFDD; position:fixed;

bottom:32px; left:2%; z-index:9999; padding:0; margin:0;"><span style="color:blue;

Agnivesha

Administrators, Editors, Bots, Bureaucrats, Charaksamhita, Moderators (CommentStreams), Interface administrators, Administrators

10,118

edits

Changes

Annapanavidhi Adhyaya (view source)

Revision as of 10:05, 22 February 2024

Navigation menu

Search