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Stambhana (view source)

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The substance having cooling effect, slow acting, softness, smoothness, dryness, minuteness (subtleness), liquid state, stability and lightness qualities can produce stambhana effect. [Cha.Sa.[[Sutra Sthana]] 22/17]

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Dryness (ruksha guna), cold potency (shita virya), astringent taste (kashayaa rasa) and light in digestion (laghu paka) are essential properties for stambhana effect. [Sha.~~Purvakhanada~~ 04/12]<ref name= Shargadara> Sharangadhara. Sharangadhara Samhita. Translated from Sanskrit by K.R. Srikantha Murthy. Reprint ed. Varanasi: Chaukhambha orientalia;2016.</ref>

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Dryness (ruksha guna), cold potency (shita virya), astringent taste (kashayaa rasa) and light in digestion (laghu paka) are essential properties for stambhana effect. [Sha.Purvakhanda 04/12]<ref name= Shargadara> Sharangadhara. Sharangadhara Samhita. Translated from Sanskrit by K.R. Srikantha Murthy. Reprint ed. Varanasi: Chaukhambha orientalia;2016.</ref>

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*Taste (rasa): Astringent (kashaya) [Cha.Sa.[[Sutra Sthana]] 26/43], sweet (madhura), bitter (tikta) [Cha.Sa.[[Sutra Sthana]] 22/32]

==Food and medicines==

Eganeesh

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