AH-Su-Chapter 10: Rasabhediyam रसभेदीयं / Tastes, Their Qualities and Effects

Rasa = taste, bheda =  types

Tastes – Types and introduction

Origin of taste – Rasa utpatti –

क्ष्माम्भो अग्नि क्ष्मा अम्बुतेजः ख वायु अग्न्यनिलगोनिलैः
द्वयोल्बणैः क्रमात् भूतैः मधुरादि रसोद्भवः १

The tastes are formed due to the combination of two Bhutas (primary elements).

Madhura (sweet)                                – Prithvi   + Ap  (earth + water)
Amla (sour)                                           – Tejas + Ap (fire + water)

Lavana (salt)                                         – Ap + Tejas  (water + fire)
Tikta  (bitter)                                        – Akasa + Vayu (ether + air)
Katu (pungent)                                     – Tejas  + Vayu   (Fire and air)
Kashaya (astringent)                       – Prithvi + Vayu (earth + air)    -  1.

Characteristics of tastes  - Rasa Lakshana –

Swadu / Madhura (sweet) 

तेषां विद्यात्द्रसं स्वादुं यो वक्त्रमनुलिम्पति
आस्वाद्यमानो देहस्य ह्लादनो अक्षप्रसादनः
प्रियः पिपीलिकादीनम्

Swadu / Madhura (sweet) is understood by its sticking in the oral cavity, providing a feeling of contentment and pleasure to the body and comfort to the sense organs. It is liked even by ants 2.

Amla (sour) 

अम्लःक्षालयते मुखम्
हर्षणो रोमदन्तानां अक्षिभ्रुवनिकोचनः

Amla (sour) makes the mouth watery, causes horripilation, tingling of the teeth and leads to closing of the eyes and brows. 3.

Lavana (salt) 

लवणः स्यन्दयत्यास्यं कपोलगलदाहकृत्

Lavana (salt) causes more moisture in the mouth (increase salivation) and burning sensation in the cheeks and throat. 3½.

Tikta (bitter) 

तिक्तो विशदयत्यास्यं रसनं प्रतिहन्ति च

Tikta (bitter) cleanses the mouth and destroys the organs of taste (makes perception of other tastes impossible). 4.

Katu (pungent) 

उद्वेजयति जिह्वाग्रं कुर्वांश्चिमिचिमां कटुः
स्रावयति अक्षिनासास्यं कपोलौ दहतीव च

Katu (pungent) stimulates the tip of the tongue, causes irritation, brings out secretions from the eyes, nose and mouth and causes burning sensation of the cheeks. 5

Kashaya (astringent) 

कषायो जडयेत् जिह्वां कण्ठस्रोतो विबन्धकृत्

Kashaya (astringent) inactivates the tongue (diminishes capacity of taste perception) and causes obstructions of the passage in the throat. 5½.

Action of tastes - Rasa Karma

Sweet taste – Madhura Rasa (taste)

मधुरो रसः
आजन्मसात्म्यात्  कुरुते धातूनां प्रबलं बलम्
बालवृद्ध क्षत क्षीण वर्ण केश इन्द्रिय ओजसाम्
प्रशस्तो बृंहणः कण्ठ्यः स्तन्य संधानकृत गुरुः
आयुष्यो जीवनः स्निग्धः पित्तानिल विषापहः

Sweet taste being accustomed since birth, produces greater strength in the body tissues. It is very good for children, the aged, the wounded, the emaciated, improves skin complexion, hairs, strength of sense organs and Ojas (essence of the tissues, immunity).
Sweet taste causes stoutness of the body, good for the throat, increases breast milk, unites fractured bones.

Sweet taste is not easily digestible, prolongs life, helps life activities;
It is unctuous, mitigates Pitta, Vata and Visha (poison).
By excess use it produces diseases arising from fat and Kapha, obesity, Asthma, unconsciousness, diabetes, enlargements of glands of the neck, malignant tumour (cancer) and such others. 7-9

Sour and Salt tastes –

अम्लोअग्निदीप्तकृत् स्निग्धो हृद्यः पाचनरोचनः
उष्ण वीर्यं हिम स्पर्शः प्रीणनः क्लेदनो लघुः
करोति कफपित्तास्रंमूढवातानुलोमनः

Amla (sour) stimulates the Agni – (digestive activity), is unctuous, good for the heart, digestive, appetizer, hot in potency, cold on touch (coolant on external applications, relieves burning sensation), Sour taste satiates, causes moistening, it is easy for digestion, causes aggravation  of Kapha, Pitta and Asra (blood) and makes the inactive Vata move downwards.

सो अत्यभ्यस्तस्तनोः कुर्यात्शैथिल्यं तिमिरं भ्रमम्
कण्डु पाण्डुतव विसर्प शोफ  विस्फोट तृट ज्वरान्

Sour taste if used in excess, causes looseness of the body, loss of strength, blindness, giddiness, itching (irritation), pallor (whitish yellow discoloration as in anaemia), Visarpa – Herpes, spreading skin disease, swellings, Visphota (small pox), thirst and fevers. 10 – 11½.

Salt taste – Lavana rasa :

लवणः स्तंभ संङ्घात बन्ध विध्मापनो अग्निकृत्
स्नेहनः स्वेदनः तीक्ष्णो रोचनश्च्छेदभेदकृत्
सो अतियुक्तो अस्रपवनं खलितं पलितं वलिम्
तृट कुष्ठ विष विसर्पान् जनयेत्क्षपयेद् बलम्

Lavana (salt) relieves rigidity, clears the obstructions of the channels and pores, increases digestive activity, lubricates, causes sweating, penetrates deep into the tissues, improves taste,  new growth, abscess etc.).

Used in excess, it causes vitiation of Asra (blood) and Vata, causes baldness, graying of hair, wrinkles of the skin, thirst, skin diseases, effect of poison, Visarpa – Herpes, spreading skin disease and decrease of strength of the body. 12 – 13.

Bitter, Pungent and Astringent tastes -

तिक्तः स्वयं अरोचिष्णुः अरुचिं कृमि तृट विषम्
कुष्ठ मूर्छा ज्वरोत्क्लेशदाह पित्त कफान् जयेत्
क्लेद मेदो वसा मज्जा शक्रुन्मूत्रोपशोषणः
लघुर्मध्यो हिमो रूक्षः स्तन्यककण्ठविशोधनः
धातुक्षय अनिलव्याधीन् अतियोगात्करोति सः

Bitter taste: Tikta by itself is not tasty, but it cures anorexia, worms, thirst, poison, skin diseases, loss of consciousness, fever, nausea, burning sensations;
Bitter mitigates Pitta and Kapha, dries up moisture, fat, muscle-fat marrow, faeces and urine;

Tikta Rasa is easily digestible, increases intelligence, cold in potency, dry (causes dryness), cleanses breast milk, and throat.

Used in excess, it causes depletion of Dhatus (tissues) and diseases of Vata origin. 14 – 16.

Actions of pungent taste – Katu Rasa Karma –

कटुः गलामय उदर्द कुष्ठ अलसक शोफजित्
व्रण अवसादनः स्नेहमेदः क्लेदोपशोषणः
दीपनः पाचनो रुचयः शोधनो अन्नस्य शोषणः
छिन्नाति बन्धान् स्रोतांसि विवृणोति कफापहः
कुरुते सो अतियोगेन तृष्णां शुक्रबलक्षयम्
मूर्च्छां आकुञ्चनं कम्पं कटिपृष्ठादिषु व्यथाम्

Pungent cures diseases of throat, allergic rashes, leprosy and other skin diseases, Alasaka (a kind of indigestion), swelling (odema); reduces the swelling of the ulcers, dries up the unctuousness (greasiness), fat, and moisture (water); Pungent taste increases hunger, it is digestive, improves taste, Shodhana (cleansing, eliminates the Dosas), dries up moisture of the food, breaks up hard masses, dilates (expands) the channels and balances Kapha.

By over use, it causes thirst, depletion of Sukra (reproductive element, sperm) and strength, fainting (loss of consciousness) contractures, tremors and pain in the waist, back etc. 17 – 19.

Actions of astringent taste – Kashaya Rasa Karma –

कषायः पित्तकफहा गुरुरस्र विशोधनः
पीडनो रोपणः शीतः क्लेद मेदोविशोषणः
आमसंस्तम्भनो ग्राहि  रूक्षोअति  त्वक्प्रसादनः

Kashaya (astringent) balances Pitta and Kapha, it is not easily digestible; cleanses the blood, causes squeezing and healing of ulcers (wounds), has cold potency, dries up the moisture and fat, hinders the digestion of undigested food.

Astringent taste is water absorbent, thereby causing constipation, drynessand cleanses the skin too much.

करोति शीलितः स अति विष्टंभाध्मान ह्रुद्रुजः
तृट  कार्श्य पौरुष भ्रंश स्रोतोरोध मलग्रहान्

Used in excess, it causes stasis of food without digestion, flatulence, pain in the heart region, thirst, emaciation, loss of virility, obstruction of the channels and constipation. 20 – 21½.

Madhura Gana – group of sweet substances:

घृत हेम गुडाक्षोडमोचचोचपरूषकम्
अभीरुवीरा पनस राजादनबलात्रयम्
मेदे चतस्रः पर्णिन्योजीवन्ती जीवक ऋषभौ
मधूकं मधुकं बिम्बी विदारी श्रावणीयुगम्
क्षीर शुक्ला तुगाक्षीरी क्षीरिण्यौ काश्मरी सहे
क्षीरेक्षुगोक्षुरक्षौद्रद्राक्षादिर्मधुरो गणः

Ghrita (ghee, butter fat), Hema (gold), Guda (molasses),
Akshoda, Mocha, Chocha, Parushaka,
Abhiru, Vira, Panasa, Rajadana,
the three Bala  (Bala, Atibala and Nagabala),
The two Medas – Meda and Mahameda,
The four Parni – Shalaparni, Prishnaparni, Mudgaparni, Mashaparni,
Jivanti – Leptadenia reticulata,
Jivaka – Malaxis acuminata D.Don / Microstylis wallichii Lindl. ,
Rishabhaka,
Madhuka – Licorice – Glycyrrhiza glabra,
Madhuka – Madhuka longifolia,
Bimbi – Coccinia grandis / indica,
Vidari – Pueraria tuberosa,
the two Sravani – Mundi and Sravani,
Ksheerasukla, Tugaksiri,
the two Ksheerini, Gambhari,
the two Saha, milk, sugarcane,
Gokshura, Ksaudra, Draksa etc. form the group of sweet substances. 22 – 24.

Amla Gana – group of sour substances:

अम्लो धात्रीफलाम्लीकामातुलुङ्गाम्लवेतसम्
दाडिमं रजतं तक्रं चुक्रं पालेवतं दधि
आम्रमाम्रातकं भव्यं कपित्थं करमर्दकम्

Dhatriphala – Amla,
Amlika – tamarind,
Matulunga,
Amlavetasa – Garcinia pedunculata Roxb. / Rheum emodi Wall.,
Dadima – Pomegranate – Punica granatum,
Rajata (Siver), Buttermilk, Chukra, Palevata, Dadhi – Curds, Mango,
Amrataka,
Bhavya – Dillenia indica,
Kapittha – Feronia limonia / Limonia acidissima, Karamardaka etc. form the sour group. 25 – 26.

Lavana Gana – group of salts:-

वरं सौवर्चलं कृष्णं बिडं सामुद्रमौद्भिदम्
रोमकं पांसुजं शीसं क्षारश्च लवणो गणः

Varam (Saindhava – Rock Salt), Sauvarcala (sochal salt), Krishna (black salt) Bida salt, Samudra (table salt), Audbhida, Romaka, Pamshuja, Seesa (lead) and Kshara (Alkalies) form the salt group. 27.

Tikta Gana – group of bitters :-

तिक्तः पदोली त्रायन्ती वालकोशीर चन्दनम्
भूनिम्बनिम्ब कटुका तगरा गुरुवत्सकम्
नक्तमाला द्विरजनी मुस्त मूर्वाटरूपकम
पाठापामार्गकांस्यायोगुडूचिधन्वयासकम्
पञ्चमूलं महाद्व्याघ्र्यौ विशाल अतिविषावचा

Patoli,
Trayanti – Gentiana kurroa,
Valaka,
Usira – Vetiveria zizanioides,
Chandana – Sandalwood,
Bhunimba – The creat (whole plant) – Andrographis paniculata,
Nimba – Neem – Azadirachta indica,
Katuka – Picrorhiza kurroa,
Tagara – Indian Valerian (root) – Valeriana wallichi,
Aguru,
Vatsaka – Holarrhena antidysentirica,
Naktamala,
Turmeric and tree turmeric,
Musta – Nut grass (root) – Cyperus rotundus,
Murva,
Atarushaka – Adhatoda vasica,
Patha – Cyclea peltata,
Apamarga -  Prickly Chaff Flower – Achyranthes aspera,
Kamsya (bronze), Ayas (iron),

Guduchi – Tinospora cordifolia

Dhanvayasaka,
Mahat Pancamula – Bilva, Agnimantha, Shyonaka, Gambhari, Patala
the two Vyaghri – Brihati and Kantakari,
Visala, Ativisha, Vacha etc. form the group of bitters. 28 – 29½.

Katu Gana – group of pungents:-

कटुको हिङ्गु मरिचकृमिजित पञ्चकोलकम्
कुठेराध्या हरितकाः पित्तं मूत्रमरुष्करम्

Hingu- Asa foetida

Maricha – Black pepper,
Krimijit – Vidanga,
Panchakola – Chitraka, Pippalmoola, Pippali, Chitraka and ginger,
leafy vegetables such as Kutheraka and others (mentioned in verse 103 of chapter 6 earlier), Pitta (bile of animals), Mutra (urines), Arushkara etc. form the pungent group. 30 -30½.

Kashaya Varga (Gana) – group of astringents:

वर्गःकषायः पथ्याक्षं शिरीषः खदिरो मधु
कदम्बोदुम्बरं मुक्ताप्रवालाञ्जनगैरिकम्
बालं कपित्थं खर्जूरं विसपद्मोत्पलादि च

Group of astringents consists of
Pathya – Chebuic Myrobalan (fruit rind) – Terminalia chebula,
Aksha – Terminalia bellirica,
Shireesa,

Khadira – Black catechu (heart wood extract) – Acacia catechu,
Madhu (honey), Kadamba, Udumbara,
Mukta (Pearls), Pravala (Coral),
Anjana – Aqueous extract of Berberis aristata (antimony),
Gairika – Purified Red Ochre,
Bala kapittha,
Kharjura – dates,
Bisa – lotus stalk,
Padma – Nelumbium speciosum,
Utpala – Nymphaea stellata etc 31½ – 32.

General properties of tastes and exceptions:-

Madhura

मधुरं श्लेष्मलं प्रायो जीर्णाच्छालियवाहते
मुद्गात् गोधूमतः क्षौद्रात् सिताया जाङ्गलामिषात्

Generally, substances of sweet taste increase Kapha except old Shali (more than one year old rice) and Yava – Barley – Hordeum vulgare, Mudga (green gram), Godhuma (wheat), Kshaudra (honey), Sita (sugar) and meat of animals of desert – like lands.

Amla

प्रायो अम्लं पित्तजननं दाडिमामलकाहते

Generally substances of sour taste aggravate Pitta, except Dadima – Pomegranate – Punica granatum and Amalaka (Indian gooseberry).

Lavana

अपथ्यं लवणं प्रायः चक्षुषःअन्यत्र सैन्धवात्

Generally salts are bad for the eyes (vision) except Saindhava – Rock Salt.

Tikta and Katu

तिक्तं कटु च भूयिष्ठं अव्रुष्यं वातकोपनम्
ऋते अमृतापटोलीभ्यां शुण्ठीकृष्णा रसोनतः

Generally bitters and pungents are non-aphrodisiacs and aggravate (increase) Vata except for Amrita (Indian tinospora), Patoli, Shunthi (ginger), Krishna (long pepper) and Rasona – Garlic – Alium sativum.

Kashaya

कषायं प्रायशः शीतं स्तम्भनं चाभ्यां विना

Astringents are usually cold (in potency) and obstructive – except Abhaya – Chebulic Myrobalan (fruit rind) – Terminalia chebula. 33 – 35½.

Tastes and potency

Hot Potency

रसाः कट्वम्ललवणा विर्येणोष्णा यथोत्तरम्

Katu (pungent), Amla (sour), Lavana (salt) are of hot potency (Ushna Veerya (potency), each one, more so in their succeeding order;

Cold Potency

तिक्तः कषायो मधुरस्तद्वदेव च शीतलाः

Similarly Tikta (bitter), Kashaya (astringent) and Madhura (sweet) are cold in potency, each one more in their succeeding order.

Ruksha

तिक्तः कटुः कषायश्च रूक्षा बद्धमलास्तथा

Tikta (bitter), Katu (pungent) and Kashaya (astringent) are dry and cause constipation (each one more so in their succeeding order)

Snigdha

पटु अम्लमधुराः स्निग्धाः सृष्टविण्मूत्रमारुताः

while Patu (salt), Amla (sour), Madhura (sweet) are unctuous and help elimination of faeces, urine and flatus, each one more so in their succeeding order.

Guru

पटोः कशायस्तस्माच्च मधुरः परमं गुरुः

Patu (salt), Kashaya (astringent) and Madhura (sweet) are heavy to digest, each one more so in their succeeding order

Amla

लघुरम्लः कटुस्तस्मात् तस्मादपि च तिक्तकः

While Amla (sour), Katu (pungent) and Tikta (bitter) are easy to digest, each one more so in their succeeding orde 36 – 38½.

Rasa Samyoga Samkhya – number of combination of tastes:-

संयोगाः सप्तपञ्चाशत्कल्पना तु त्रिषष्टिधा
रसानां यौगिकत्वेन  यथास्थूलं विभज्यते

The combination of tastes will be fifty seven, but their actual counting will be sixty three, on the basis of their usage (in daily routine of selection of drugs, planning of therapies etc.)

एकैकहीनास्तान् पञ्चदश यान्ति रस द्विके
त्रिके स्वादुर्दशाम्लः पटु त्रीन् पटुस्तिक्तं एककम्
चतुष्केषु दश स्वादुश्चतुरो अम्लः पटुः सकृत्
पञ्चकेष्वेकमेवाम्लो मधुरः पञ्च सेवते
द्रव्यमेकं षडास्वादामसंयुक्ताश्च षड्रसाः

Eliminating 1 rasa at each combination , the number of combination of 2 rasas each will be 15

In the combination of 3 rasas each , it will be
10 with svadu, 6 with amla, 3 with lavana, 1 with tikta
total 20

In the combination of 4 rasas
 it will be 10 with svadu, 4 with amla, 1 with lavana
total 15

In the combination of 5 rasas
it will be 1 with amla, 5 with svadu
total 6

In the combination of all the 6 rasas
it will be one

Each rasa individually will be 6

Thus forming 63 combinations in total

षट् पञ्चका, षट् च प्रुथग्रसाः स्युश्चतुर्द्विकौ पञ्चदशप्रकारौ
मेदास्त्रिका विंशतिरेकमेव द्रव्यं षडास्वादमिति त्रिषष्ठि

TO SUM UP

The combination of 5 rasas it is 6

1 of six rasa individually

·          It is 15 of twos

·          It is 15 of fours

·          20 of threes

·          1 of all tastes together

·          Total = 63

Each taste separately = 6

1.   Madhura
2.   Amla
3.   Lavana
4.   Katu
5.   Tikta
6.   Kashaya

Combination of 2 tastes = 15

1.   Madhura + amla
2.   Madhura + tikta
3.   Madhura + lavana
4.   Madhura + kashaya
5.   Madhura + katu
6.   Amla + lavana
7.   Amla+ tikta
8.   Amla + katu
9.   Amla +kashaya
10. Lavana + tikta
11. Lavana + katu
12. Lavana +kashaya
13. Tikta + katu
14. Tikta+ kashaya
15.  Katu + kashaya

Combination of 3 tastes =20

1.   Madhura + amla + lavana
2.   Madhura+ amla  + tikta
3.   Madhura+ amla + katu
4.   Madhura + amla + kashaya
5.   Madhura+ lavana + tikta
6.   Madhura + lavana + katu
7.   Madhura+  lavana + kashaya
8.   Madhura + tikta + katu
9.   Madhura+ tikta + kashaya
10. Madhura + katu + kashaya
11. Amla+ lavana + tikta
12. Amla+ lavana + katu
13. Amla+ lavana +kashaya
14. Amla+ tikta + katu
15. Amla+ tikta + kashaya
16. Amla+ katu + kashaya
17. Lavana+ tikta + katu
18. Lavana+ tikta + kashaya
19. Lavana+ katu + kashaya
20. Tikta+ katu + kashaya

Combination of 4 tastes = 15

1.      Madhura + amla + lavana + tikta
2.      Madhura+ amla + lavana +katu
3.      Madhura+ amla + lavana +kashaya
4.      Madhura + amla + tikta+ katu
5.      Madhura+ amla + tikta+ kashaya
6.      Madhura+ amla + katu + kashaya
7.      Madhura+ lavana + tikta + katu
8.      Madhura+ lavana + tikta  + kashaya
9.      Madhura+ lavana+ katu + kashaya
10.    Madhura + tikta + katu + kashaya
11.    Amla+ lavana + tikta+katu
12.    Amla+ lavana + tikta + kashaya
13.    Amla+ lavana + katu + kashaya
14     Amla+ tikta + katu + kashaya
15.    Lavana + tikta + katu + kashaya

Combination of 5 tastes

1. Madhura + amla + lavana + tikta+ katu
2. Madhura + amla + lavana + tikta+kashaya
3. Madhura + amla + lavana +katu + kashaya
4. Madhura +  lavana + tikta+ katu + kashaya
5. Madhura + amla + tikta+ katu + kashaya
6. Amla  + lavana + tikta + katu + kashaya

Combination of 6 tastes =1

1.   Madhura + Amla  + lavana + tikta + katu + kashaya

ते रसानुरसतो रसभेदास्तारतम्यपरिकल्पनया च
संभवन्ति गणनां समतीता दोषमेषजवशादुपयोज्याः

These Rasa (primary tastes) and Anurasas (secondary tastes) in their proportional (more, moderate and less) combinations become innumerable. These are to be selected and used after considering the conditions of the Dosas and drugs (and therapies). 44.

Thus ends the tenth chapter called Rasabhediya in sutrasthana of Astanga hrudaya composed by Vaghata.