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Annapanavidhi Adhyaya (view source)

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→‎Class of vegetables

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kaPapittaharaM tiktaM SItaM kaTu vipacyate|

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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]

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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]

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सर्वाणिसूप्यशाकानिफञ्जीचिल्लीकुतुम्बकः॥९८॥

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sakShAraM pakvakUShmANDaM madhurAmlaM tathA laGu|

sRuShTamUtrapurIShaM ca sarvadoShanibarhaNam||113||

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All pot-herbs: bind weed (''phanji'', Rivea ornata (Roxb.) chois), chilli/white goose foot (Chenopodium album Linn.), white dead nettle shrub (''kutumbaka'', Lamium album L.), all tubers of ''aluka'' (Dioscoria species) variety with their leaves, ''kutinjara patra'' (Digeria muricate (Linn.) Mart), Bengal hemp plant (''shana'', Chotalaria verrucosa Linn.), flowers of silk cotton (''shalmalipushpa'', Salmalia malabarica Schott), white mountain ebony (''karbudara'', Bauhinia variegata Linn.), heliotrope (''suvarchala'', Malva rotundifolia Linn.), lablab (''nishpava'', Dolichos lablab Linn.),variegated mountain ebony ( ''kovidara'', Bauhinia purpurea Linn), coxcomb (''pattura'', Alternanthra sessilis (Linn.) R.Br.ex DC), multa jute (''chunchuparnika'', Corchorus Sp.), ''kumarajiva'' (Amaranthus paniculatus Linn.), ''lottaka'' (Amaranthus tricolor Linn.), spinach (''palankya'', Spinacia oleracea Linn.), ''marisha- amaranth'' (Amaranthus blitus Linn. var. oleracea Duthie), ''kalambanalika'' (Ipomoea aquatica Forsk), mustard (''asuryah'', Brassica juncea (Linn.) Czern & Coss), safflower (''kusumbha'', Carthamus tinctorius Linn.), vrikdhumak- young shirish, lakshmana, prapunnada- fetid cassia (Cassia tora Linn.), nalini- lotus stalk (tuber of Nelumbo nucifera Gaertn.), ''kutherakah''- shrubby basil (Ocimum sp.), ''lonika''- common Indian purslane (Portulaca quadrifida Linn.), ''yavashakam''- (Chenopodium purpurascens), ''kushmanda''- white gourd (Benincasa hispida (Thunb) Cogn.), ''avalgujam''- babchi leaves (Psoralea corylifolia Linn.), ''yatuka'' (Desmodium sp.), ''shalkalyani'' (Alternanthera sp.), ''triparni''- maidenhair (Adiantum lunulatum Burm.), ''peeluparnika''- trilobed virgin’s bower (Maerua arenaria Hook.F & Th.)- are heavy, dry, delayed in digestion, sweet, cold in potency and loosen the feces. After being boiled and drained of the juice, and mixed with plenty of unctuous substance, they are good for eating. [98-103]

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Chirbhata- Sweet melon (Cucumis momordica Duth & 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]

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केलूटंचकदम्बंचनदीमाषकमैन्दुकम्।

विशदंगुरुशीतंचसमभिष्यन्दिचोच्यते॥११४॥

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SItAH pInasakartryaSca madhurA gurvya eva ca|

caturthaH SAkavargo&yaM patrakandaPalASrayaH||124||iti SAkavargaScaturthaH||4||

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The qualities of the keluta etc.:

The keluta, kadamba (Anthocephalus cadamba Miq), nadi-mashaka and ainduka- common mountain ebony are non-slim, heavy, cold in potency and are said to increase discharges in body. [114]

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The curry of mustard leaves/ sarshapashaka (Brassica campestris Linn. Var. Sarson Prain) vitiates all of the three doshas and supresses 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]

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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]

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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>

Class of fruits:

अथफलवर्गः-

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iti PalavargaH||5||

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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]

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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]

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Class of green herbs:

अथहरितवर्गः-

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haritAnAmayaM caiSha ShaShTho vargaH samApyate||177||

iti haritavargaH||4||

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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]

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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]

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Class of wines and alcoholic preparations:

अथमद्यवर्गः-

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iti madyavargaH saptamaH||7||

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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]

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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]

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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]

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

Class of water:

अथजलवर्गः-

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KAt patat somavAyvarkaiH spRuShTaM kAlAnuvartiBiH|

SItoShNasnigdharUkShAdyairyathAsannaM mahIguNaiH||197||

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

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

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शीतंशुचिशिवंमृष्टंविमलंलघुषड्गुणम्।

प्रकृत्यादिव्यमुदकं,...

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Changes in the properties of water based upon the properties of the surface it is in contact with:

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

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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]

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

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pAriyAtraBavA yASca vindhyasahyaBavASca yAH|

SirohRudrogakuShThAnAM tA hetuH SlIpadasya ca||212||

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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 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]

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वसुधाकीटसर्पाखुमलसन्दूषितोदकाः।

वर्षाजलवहानद्यःसर्वदोषसमीरणाः॥२१३॥

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visraM tridoShaM lavaNamambu yadvaruNAlayam|

ityambuvargaH prokto&yamaShTamaH suviniScitaH||216||

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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 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]

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The water which is slimy, insect-ridden and putrefied by leaves, moss and slush, discolored, distasteful, dense and stinking is unfit for consumption. Sea-water has the smell of raw flesh, aggravates the three doshas, and is saltish in taste. [215-216]

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The water which is slimy, insect-ridden and putrefied by leaves, moss and slush, discolored, distasteful, dense and stinking is unfit for consumption. Sea-water has the smell of raw flesh, aggravates the three doshas, and is saltish in taste. [215-216]</div>

इतिजलवर्गोऽष्टमः॥८॥

iti jalavargō'ṣṭamaḥ ||8||

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jIvanaM bRuMhaNaM sAtmyaM snehanaM mAnuShaM payaH|

nAvanaM raktapitte ca tarpaNaM cAkShiSUlinAm||224||

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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]

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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]

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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]

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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:

रोचनंदीपनंवृष्यंस्नेहनंबलवर्धनम्।

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SaradgrIShmavasanteShu prAyaSo dadhi garhitam|

raktapittakaPottheShu vikAreShvahitaM ca tat||227||

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

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

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त्रिदोषंमन्दकं, जातंवातघ्नंदधि, शुक्रलः।

सरः, श्लेष्मानिलघ्नस्तुमण्डःस्रोतोविशोधनः॥२२८॥

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yonikarNaSiraHSUlaM GRutaM jIrNamapohati||233||

sarpIMShyajAvimahiShIkShIravat svAni nirdiSet|

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

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

Qualities of various milk products:

पीयूषोमोरटंचैवकिलाटाविविधाश्चये॥२३४॥

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SaityAt prasAdAnmAdhuryAt pauNDrakAdvaMSako varaH|

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

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

Qualities of treacle (gud, jaggery):

प्रभूतक्रिमिमज्जासृङ्मेदोमांसकरोगुडः॥२३८॥

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rUkShA vamyatisAraGnI cCedanI madhuSarkarA|

tRuShNAsRukpittadAheShu praSastAH sarvaSarkarAH||242||

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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]

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The sugar from sugar cane juice (gur) is aphrodisiac, slightly unctuous and beneficial to those who are emaciated and suffering from pectoral lesions. The sugar prepared from yasasharkara (Alhagi pseudalhagi (Bieb.) Desv.) or camel thorn is astringent, sweet, cold in potency and slightly bitter. [241]

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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]

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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:

माक्षिकंभ्रामरंक्षौद्रंपौत्तिकंमधुजातयः।

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Ame soShNA kriyA kAryA sA madhvAme virudhyate|

madhvAmaM dAruNaM tasmAt sadyo hanyAdyathA viSham||248||

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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]

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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]

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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>

नानाद्रव्यात्मकत्वाच्चयोगवाहिपरंमधु।

इतीक्षुविकृतिप्रायोवर्गोऽयंदशमोमतः॥२४९॥

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SRutaH pippaliSuNThIByAM yukto lAjAmladADimaiH||256||

kaShAyamadhurAH SItA laGavo lAjasaktavaH|

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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]

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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]

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सुधौतःप्रस्रुतःस्विन्नःसन्तप्तश्चौदनोलघुः॥२५७॥

भृष्टतण्डुलमिच्छन्तिगरश्लेष्मामयेष्वपि।

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tadvanmAShatilakShIramudgasaMyogasAdhitAH|

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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]

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कुल्माषागुरवोरूक्षावातलाभिन्नवर्चसः॥२६०॥

स्विन्नभक्ष्यास्तुयेकिचित्सौप्यगौधूमयाविकाः।

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virUDhadhAnA SaShkulyo madhukroDAH sapiNDakAH|

pUpAH pUpalikAdyASca guravaH paiShTikAH param||267||

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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]

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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]

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फलमांसवसाशाकपललक्षौद्रसंस्कृताः।

भक्ष्यावृष्याश्चबल्याश्चगुरवोबृंहणात्मकाः॥२६८॥

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saguDAH satilAScaiva sakShIrakShaudraSarkarAH|

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

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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]

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Preparation mixed with gud, tila or milk, with honey and sugar are considered aphrodisiac, strengthening and very heavy. [270]

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सस्नेहाःस्नेहसिद्धाश्चभक्ष्याविविधलक्षणाः।

गुरवस्तर्पणावृष्याहृद्यागौधूमिकामताः॥२७१॥

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BakShyANAmAdiSedbuddhvA yathAsvaM gurulAGavam||276||

Summary of qualities:

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Preparations that need to be cooked over a low fire for a long time and are thick and hard are heavy, get slowly digested and impart plumpness and strength. [275]

The heaviness and lightness of preparations must be determined according to the combination of the above mentioned substances, the nature of preparation and the measure of each substance. [276]

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(नानाद्रव्यैः समायुक्तःपक्वामक्लिन्नभर्जितैः।

विमर्दकोगुरुर्हृद्योवृष्योबलवतांहितः॥२७७॥)

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rasAlA bRuMhaNI vRuShyA snigdhA balyA rucipradA|

snehanaM tarpaNaM hRudyaM vAtaGnaM saguDaM dadhi||278||

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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]

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द्राक्षाखर्जूरकोलानांगुरुविष्टम्भिपानकम्।

परूषकाणांक्षौद्रस्ययच्चेक्षुविकृतिंप्रति॥२७९॥

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buddhvA saMyogasaMskAraM dravyamAnaM ca tacCritam|

guNakarmANi lehAnAM teShAM teShAM tathA vadet||283||

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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]

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The linctuses of mango and emblic myrobalan, on account of being unctuous, sweet and heavy, are said to be strengthening, appetizing and nourishing. [282]

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Depending upon the admixture, preparation and measure of ingredients used in these electuaries, the characteristics and action of each of them should be determined. [283]

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Depending upon the admixture, preparation and measure of ingredients used in these electuaries, the characteristics and action of each of them should be determined. [283]</div>

रक्तपित्तकफोत्क्लेदिशुक्तंवातानुलोमनम्।

कन्दमूलफलाद्यंचतद्वद्विद्यात्तदासुतम्॥२८४॥

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vidyAdvargaM kRutAnnAnAmekAdaSatamaM BiShak||285||

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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]

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इतिकृतान्नवर्गएकादशः॥११॥

iti kr̥tānnavarga ēkādaśaḥ||11||

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vidAhi ca viSeSheNa sarvadoShaprakopaNam||293||

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

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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]

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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]

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मधुरोबृंहणोवृष्योबल्योमज्जातथावसा।

यथासत्त्वंतुशैत्योष्णेवसामज्ज्ञोर्विनिर्दिशेत्॥२९५॥

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sAmudrakaM samadhuraM, satiktaM kaTu pAMSujam|

rocanaM lavaNaM sarvaM pAki sraMsyanilApaham||304||

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

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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]

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हृत्पाण्डुग्रहणीरोगप्लीहानाहगलग्रहान्।

कासंकफजमर्शांसियावशूकोव्यपोहति॥३०५॥

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