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<li style="font-weight:bold">Substance (dravya veerya vaada):<br/><span style="font-weight:normal">Veerya is a special power of dravya that is capable of performing actions.[Shivadasa Sen] The ability of rasa, vipaka, or prabhava to perform any action is termed veerya. However, dravya and veerya are different as veerya resides in dravya. [Shivadas Sen commentary on Cha.Sa. Sutra Sthana 26/64-65]</span></li>
<li style="font-weight:bold">Substance (dravya veerya vaada):<br/><span style="font-weight:normal">Veerya is a special power of dravya that is capable of performing actions.[Shivadasa Sen] The ability of rasa, vipaka, or prabhava to perform any action is termed veerya. However, dravya and veerya are different as veerya resides in dravya. [Shivadas Sen commentary on Cha.Sa. Sutra Sthana 26/64-65]</span></li>
<li style="font-weight:bold">Paribhashika veerya vaada:<br/><span style="font-weight:normal">The two types and eight types of veerya (dwividha veeryavada and ashtavida veerya vada) are considered under the heading of paribhashika veerya vada. It is mentioned by Charak and Vagbhata.</span></li></ol>
<li style="font-weight:bold">Paribhashika veerya vaada:<br/><span style="font-weight:normal">The two types and eight types of veerya (dwividha veeryavada and ashtavida veerya vada) are considered under the heading of paribhashika veerya vada. It is mentioned by Charak and Vagbhata.</span></li></ol>
== Determination of veerya (veerya upalabdhi) ==
<p style='text-align:justify;'>The veerya can be determined by two means: nipatat (immediately after coming in contact with the tongue) and adhivasat (after proper digestion and assimilation in the body). [Cha.Sa. Sutra Sthana 26/66] For example, the potency of meat of animals in marshy area (anupa mamsa) can be determined after porper digestion and metabolism (jatharagnipaaka) i.e. adhivasat. The potency of black pepper (maricha) is determined immediately after it comes in contact with the tongue. Similarly, the hot potency (ushna veerya) of maricha can be determined after the process of digestion when signs like appetite stimulation (deepana) and burning (daha) are observed. [Chakrapani on Cha.Sa. Sutra Sthana 26/66] <br/>Veerya can be determined through inference (anumana pramana) and direct perception (pratyaksa pramana). For instance, the cold potency (sheeta veerya) of rock salt (saindhava lavana) and hot potency (ushna veerya) of marshy animal’s meat (anupa mamsa) can be determined by inference (anumana pramana). The sharp potency (tikshna veerya) of Rajika (brown mustard) can be determined by olfactory perception (ghrana pariksha) as per direct perception. Similarly, the qualities like sharp (teekshna) and soft (mridu) can be determined through the visual perception and tactile perception (chakshu and sparsha pariksha respectively. [Chakrapani on Cha.Sa. Sutra Sthana 26/66] </p>
== General rules with exceptions regarding the determination of veerya (veerya nirdhaarana samanya siddhaanta and apavada) ==
<p style='text-align:justify;'>Ayurveda has termed the general rules regarding the relation and determining veerya of any dravya based on its rasa (taste) and vipaka (post digestive effect). This can be equated to the basis of the panchabhautika constitution of the dravya. However, this rule has a few exceptions due to the variable panchabhautika configuration. More research studies can be carried out to further validate these concepts. <br/>The general rule states that a substance of madhura rasa (sweet in taste) and madhura vipaka most commonly possesses sheeta veerya. The sour substance (amla) in rasa and vipaka is generally hot (ushna) in veerya. Similarly, dravya with pungent (katu) rasa and vipaka is hot (ushna) in veerya. [Cha.Sa. Sutra Sthana 26/45] <br/>In this category usually by assessing rasa of a dravya (rasa-upadeshena), one can conclude the veerya of that particular dravya. [Cha.Sa. Sutra Sthana 26/46] Thus, the variation in vipaka or veerya of a dravya can result in variation of its karma and guna (properties) despite the quality of rasa. [Cha.Sa. Sutra Sthana 26/46] The following table the general rule and the exception with examples are mentioned as below:
{| class="wikitable"
|+ Table 4: Generalised rule for determination of veerya
! Rasa Samaanya Siddhanta <br/>(taste)
! Vipaka <br/>(post digestive effect)
! Resultant Veerya
! Example
|-
| Madhura rasa
| Madhura vipaka
| Sheeta veerya
| Paya (~milk) [Cha.Sa. Sutra Sthana 26/47] <br/>Ghrita (~ghee) [Cha.Sa. Sutra Sthana 26/47]
|-
| Amla rasa
| Amla vipaka
| Ushna veerya
| Amrataka (Spondias mangifera), <br/>Kapittha (Feronia limonia) [A.H. Sutra Sthana 9]
|-
| Katu rasa
| Katu vipaka
| Ushna veerya
| Chavya (Piper chaba) [Cha.Sa. Sutra Sthana 26/47] <br/>Chitraka (Plumbago zeylanica) [Cha.Sa. Sutra Sthana 26/47]
|-
|}
Veerya can lead to the variation in actions (karma) of two dravya having similar rasa or vipaka. It is also observed that in exceptional cases, veerya may not be following rasa.<sup>2</sup> Thus, there are few exceptions to the rules mentioned above, as given in the table below. [Cha.Sa. Sutra Sthana 26/48-49]
</p>
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