AH-Su-Chapter 6: Annaswaroopa अन्नस्वोरुप विज्ञानीय / Food Stuff

corns, grains, legumes, pulses, prepared foods, non veg food, leafy vegetables, fruits, salts and medicinal herbs/substance

1. Shuka Dhanya Varga – Group of corns with spikes –

अथ शूकधान्य वर्गः
रक्तो महान् सकलमस्तूर्णकः शकुनाहृतः
सारामुखो दीर्घशुको रोध्रशूकः सुगन्धिकः १
पुण्ड्रः पाण्डुः पुण्डरीकः प्रमोदो गौरसारिवौ
काञ्चनो महिषः शूको दूषकः कुसुमाण्डकः २
लाङ्गला लोहवालाख्याः कर्दमाः शीतभीरुकाः
पतङ्गास्तपनीयाश्च ये चान्ये शालयः शुभाः ३

Types of rice –  Rakta (red), mahan (big sized rice), kalama, turnaka, shakunahruta, saaramukha, deerghashuka (having long sharp spike at the ends), sugandhika (having good smell), rodhrashuka, pundra, pandu,  pundarika, Pramoda, Gaura (white rice), Sariva, Kanchana (golden colored rice), mahisha, Shuka, Dushaka, Kusumandaka, Langala Lohavala, Kardama, Sheetabheeruka, Patanga, stapaneeya (bright red) – these varieties of rice are good for consumption.  - 1-3

Qualities and health benefits of rice – which one is best?

स्वादुपाकरसाः स्निग्धा वृष्या बद्धाल्पवर्चसः
कषायानुरसाः पथ्या लघवो मूत्रला हिमाः  ४

Svadu rasa – sweet taste
Swadu paka – sweet taste conversion after digestion
Snigdha – unctuous
Vrushya – natural aphrodisiac
Baddhalpavarchasaha – causes mild constipation, causes lesser volume of faeces
Kashaya anurasa – mild astringent taste
Pathya – suitable for daily consumption
Laghu – light to digest
Mutrala – diuretic, increases urine volume
Hima – coolant

शूकजेषु वरस्तत्र रक्तस्तृष्णात्रिदोषहा
महास्तमनु कलमस्तं चाप्यनु ततः परे ५

Red variety of rice is the best quality (Raktashali). It relieves thirst and balances all the three Doshas.
Next best to it is Mahan (big sized rice) variety. Next to it is Kalama variety, and the chronology continues, as in Verse 1 – 3.

यवका हायनाः पांसुबाष्पनैषधकादयः
स्वदूष्णा गुरवः स्निग्धाः पाके अमलाः श्लेष्मपित्तलाः ६
सृष्टमूत्रपुरीषाश्च पूर्वं पूर्वं च निन्दिताः

Yavaka, Haayana, Paamshu, Vashpa, Naishadha varieties of rice are
Svadu – sweet,
Ushna – hot in potency,
Guru – hard to digest,
Shleshmapittala – increases Kapha and Pitta
Snigdha (unctuous, oily)
Amlapaka – undergoes sour taste conversion after digestion
Srushtamutrapureesha – increases bulk and volume of faeces and urine
They are bad in their reverse order.

Shashtika Shali – Paddy which matures in 60 days -

स्निग्धो ग्राहि लघुः स्वादुस्त्रिदोषघ्नः स्थिरो हिमः ७
षष्टिको व्रीहिषु श्रेष्ठो गौरश्चासितगौरतः

Shashtika shali – the paddy which matures in 60 days is best among all paddy. It is
Snigdha  - unctuous, oily
Grahi – absorbent, useful in mal-absorption syndrome and diarrhea
Laghu (light to digest)
Svadu – sweet
Tridoshaghna – balances all the three Doshas
Sthira – brings in stability
Hima –coolant

It is of two types – Gaura – white and Asita-gaura (blackish white).

ततः क्रमान्महाव्रीहिकृष्णव्रीहिजतूमुखाः ८
कुक्कुटाण्डकलावाख्यपारावतकशूकराः
वरकोद्दालकोज्ज्वालत्रीनशारददर्दुराः ९
गन्धनाः कुरुविन्दाश्च गुणैरल्पान्तराः स्मृताः

Next inferior to shashtika is mahavrihi, next to that is krishnavrihi and the others such as jatu mukha, kukkutandaka, lavaka, paravataka, sukara, varaka, uddalaka, ujvala, cina, sarada, dardura, gandhana and kuruvinda. 7 b- 10 a

स्वादुरम्लविपाको अन्यो व्रीहिः पित्तकरो गुरुः १०
बहुमूत्रपुरीषोष्मा, त्रिदोषस्त्वेव पाटलः

The other types of rice are – sweet in taste, sour at the end of digestion, increases Pitta and are hard to digest. It increases volume of urine and faeces, increases body heat and causes imbalance of Tridosha. – 10 – 11

2. Truna dhanya Varga – group of grains produced by grass like plants –

कङ्गुकोद्रवनीवारश्यामाकादि हिमं लघु ११
तृणधान्यं पवनकृल्लेखनं कफपित्तहृत्

Kangu, Kodrava, Neevara, Shyamaka and other grains are cold in potency, easily digestible, increases Vata, Lekhana (scraping, scarificient) and balance Kapha and Pitta. – 11

भग्नसन्धानकृत्तत्र प्रियङ्गुर्बृंहणी गुरुः १२
कोरदूषः परं ग्राही स्पर्शे शीतो विषापहः

Of them, Priyangu helps in fracture healing, nutritive, nourishing and is hard to digest.
Koradusha is grahi (absorbent), coolant and anti-poisonous.

(Yava) Barley benefits 

रूक्षः शीतो गुरुः स्वादुः सरो विट्वातकृत् यवः १३
वृष्यः स्थैर्यकरो मूत्रमेदः पित्तकफान् जयेत्
पीनसश्वासकासोरुस्तम्भकण्ठत्वगामयान् १४

Yava (Barley) is
Rooksha (dry)
Sheeta – cold
Guru (Heavy to digest)
Svadu – Madhura (sweet)
Sara – promotes bowel movements
Vit-vata krut – it increases the bulk of faeces and causes flatus
Vrushya – natural aphrodisiac
Stairyakrut – increases body stability

Useful in
Mutrameda – urinary disorder
Pitta – Kapha imbalance disorders
Peenasa – running nose, rhinitis
Shwasa – Asthma, COPD, wheezing, breathing difficulty
Kasa – cough, cold
Urusthamba – thigh stiffness
Kantaroga – diseases of throat
Twakroga – skin diseases – 13 – 14

न्यूनो यवादनुयवः रूक्षोष्णो वंशजो यवः

Anuyava ( a small sized barley) is inferior in qualities to that of Yava. Venuyava (seeds of bamboo) is non- unctuous and hot in potency. 15

Godhuma – Wheat benefits – 

वृष्यः शीतो गुरुः स्निग्धो जीवनो वातपित्तहा १५
सन्धानकारी मधुरो गोधूमः स्थैर्यकृत् सरः
पथ्या नन्दीमुखी शीता कषायमधुरा लघुः १६

Wheat is
Vrushya – natural aphrodisiac
Sheeta – cold
Guru (Heavy to digest)
Snigdha – unctuous, oily
Jivaniya – enlivening
Vatapittaha – balances Vata and Pitta
Sandhanakari – heals fractures and wounds
Madhura (sweet)
Sthairyakrut – increases body stability
Sara – promotes bowel movements
Pathya – can be had on daily basis

Nandimukhi variety of wheat is good for health. It is
Sheeta – cold
Kashaya (astringent)
Madhura (sweet)
And Laghu (light to digest) 16

इति शूकधान्यवर्गः

3. Shimbidhanya varga – (group of legumes and pulses):-

अथ शिम्बीधान्यवर्गः
मुद्गाढकी मसूरादि शिम्बीधान्यं विबन्धकृत्
कषायं स्वादु सङ्ग्राही कटुपाकं हिमं लघु  १७
मेदः श्लेष्मास्रपित्तेषु हितं लेपोपसेकयोः

Mudga (green gram) , adhaki (toor dal), masura(lentil) and other varieties belong to the group called shimbidhanya (those having pods/legumes).
Vibandhakrut – They cause constipation,
Kashaya, Swadu – astringent sweet in taste,
Grahi – absorbent,
Katu vipaka – pungent after digestion,
Sheeta – cold in potency,
Laghu – easily digestible,
mitigate fat, kapha, asra (blood) and pitta, suited for use as external application and bathing the body parts etc. 17-18 a

वरो अत्र मुद्गो अल्पचलः, कलायस्त्वतिवातलः १८
राजमाषो अनिलकरो रूक्षो बहुशकृद्गुरुः

Among them, mudga (green gram) is best, it causes mild increase of chala (vata):
kalaya (round pea) causes vata and dryness, produces more faeces and is hard to digest 18
Rajamasha (big sized black gram) increases Vata, it is dry, heavy to digest and increases bulk of faeces.

Horse gram benefits – 

उष्णाः कुलत्थाः पाके अम्लाः शुक्राश्मश्वासपीनसान् १९
कासार्शः कफवातांश्च घ्नन्ति पित्तस्रदाः परम्

Kulttha (horse gram) is
Ushna – hot in potency,
Amlapaka – sour at the end of digestion,
cleanses semen, useful in
urinary stones,
Shwasa – Asthma, COPD, wheezing, breathing difficulty
Peenasa – running nose, rhinitis
Kasa – cough, cold
Kapha – Vata diseases
But it increases bleeding disorders and is not recommended in such conditions, like menorrhagia. 19

Nishpava (flat bean) 

निष्पावो वातपित्तास्र स्तन्यमूत्रकरो गुरुः २०
सरो विदाही दृक्शुक्रकफशोषविषापहः

Nishpava (flat bean) aggravates vata, pitta, bleeding disorders,
it increases breast milk production and promotes urine formation. It is
Guru (Heavy to digest)
Sara – promotes bowel movements
Vidahi – increases burning sensation
It is not good for eyes and semen quality.
It decreases Kapha, inflammation and is useful in poisoning. 20

Masha – Black gram benefits:

माषः स्निग्धो बलश्लेश्म मलपित्तकरः सरः २१
गुरुष्णो अनिलहा स्वादुः शुक्रवृद्धि विरेककृत्

Black gram is
Snigdha – unctuous,
Balya – increases strength,
increases kapha and Pitta
Malakara – increases bulk of faeces,
Sara – laxative,
Guru – not easily digestible,
Ushna – hot in potency,
Vatahara – mitigate Vata,
Madhura – sweet in taste,
shukra vruddhikara, Virekakrut – increases semen and promotes ejaculation strength. 21

फलानि माषवद्विध्यात्काकाण्डोलात्मगुप्तयोः

Fruits of kakandola and atmagupta (Mucuna pruriens) are similar to black gram in qualities. 22

Sesame seed benefits:

उष्णस्त्वच्यो हिमः स्पर्श केश्यो बल्यस्तिलो गुरुः
अल्पमूत्रः कटुः पाके मेधा अग्निकफपित्तकृत् २३

Tila (sesamum) is
Ushna – hot in potency ,
Tvachya – good for the skin,
Sheetasparsha – cold on touch,
Keshya – good for hairs,
Balya – strengthening,
Guru – hard to digest,
Alpamutra – produces little quantity of urine,
Katu paka – pungent at the end of digestion
Medhakrut – increases intelligence,
Agnikrut – increases digestive function,
and increases kapha and pitta. 23

Seeds of uma (linseed)

स्निग्धोमा स्वादुतिक्तोष्णा कफपित्तकरी गुरुः
दृक्शुक्रहृत्कटुः पाके, तद्वत् बीजं कुसुमभजम् २४

Seeds of uma (linseed) is

Snigdha unctuous,
Madhura Tikta – sweet – bitter in taste,
Ushna – hot in potency,
increases kapha and pitta, hard to digest, not good for vision and semen,
pungent at the end of digestion.
Similar are the seeds of kusumbha. 24

माषो अत्र सर्वेष्ववरो, यवकः शूकजेषु च

Masa (black gram) in the group of simbija (legumes) and yavaka (small barley) in the group of sukaja (cereals) are inferior.

नवं धान्यमभिष्यन्दि, लघु संवत्सरोषितम्
शीघ्रजन्म तथा सूप्यं निस्तुषं युक्तिर्भजितम्

Fresh grains (just harvested) are abhisyandi (causes excess exudation from tissue pores and block them by it), those old by one year are easily digestible.
Those which grow quickly, those which are removed of their husk, those that are properly fried are also easy to digest. 25

इति शिम्बीधान्यवर्गः

Thus ends the group of shimbi dhanyas (legumes).

 

4. Kritannna varga- (group of prepared foods)

अथ कृतान्न / पक्वान्न वर्गः
मण्डपेयाविलेपीनां ओदानस्य च लाघवम् २६
यथापूर्वं शिवस्तत्र मण्डो वातानुलोमनः
तृड्ग्लानिदोषशेषघ्नः पाचनो धातुसाम्यकृत् २७
स्रोतोमार्दवकृत्स्वेदी सन्धुक्षयति चानलम्

Manda, peya, vilepi and odana are preparations of rice or other grains cooked in water.

Manda - The thin fluid resembling water, drained out immediately after boiling is known as manda;
Peya – slightly thicker to manda but still only liquid is peya;
Vilepi – the next stage with more of solid grain and less of fluid is called vilepi and
Odana – the last stage which is solid without fluid portion is known as odana.

Manda, peya, vilepi and odana are more easily digestible in their preceding order of enumeration.
Manda – easiest to digest. Odana – is comparatively harder to digest.

Manda – (thin fluid drained out) Manda is the best. It causes easy movement of faeces and flatus, relieves thirst and exhaustion, It nullifies residual doshas. Hence it is used as diet after Panchakarma, wherein all the Doshas are eliminated.
Manda helps digestion, restores the normalcy of the tissues, causes softness of the channels, perspiration and kindles the digestive activity. 26-27 ½

क्षुत्तृष्णाग्लानिदौर्बल्यकुक्षिरोगज्वरापहा २८
मलानुलोमनी पथ्या पेया दीपनपाचनी

Peya (more liquid, less solid) relieves hunger, thirst, exhaustion, debility, diseases of the abdomen and fevers, if it causes easy elimination of faeces, good for all, kindles appetite and helps digestion. 28

विलेपी ग्राहिणी हृद्या तृष्णाघ्नी दीपनी हिता २९
व्रणाक्षिरोगसंशुद्धदुर्बलस्नेहपायिनम्

Vilepi (less liquid more solid) withholds discharge of fluids from the body, good for the heart, relieves thirst, kindles appetite, ideal for all, especially for those suffering from ulcers, eye diseases, those who have been administered Panchakarma purification therapies, who are weak and who have been given fats for drinking as part of Snehana therapy (before Panchakarma). 29

सुधौतः प्रसृतः स्विन्नो अत्यक्तोष्मा चौदनो लघुः
यश्चाग्नेयौषधक्वाथसाधितो भृष्टतण्डुलः
विपरीतो गुरुः क्षीरमांसाध्यैर्यश्च साधितः

Odana (solid) prepared with grains which have been washed well, in which the entire water has evaporated and which is devoid of hot fumes is easy to digest; likewise that prepared along with addition of decoction of medicinal substances of hot potency or that prepared with fried grains are also easily digestible; the opposite of these that prepared with addition of milk, muttom etc.,  are hard to digest.

इति द्रव्यक्रियायोगमानाद्यैः सर्वमादिशेत्

In this manner, the effects of the grain, kind of processing, admixtures, quantity and other aspects should all be determined. 30-31 ½

Mamsa rasa (meat soup)

बृंहणः प्रीणनो वृष्यश्चक्षुष्यो व्रणहो रसः

Mamsa rasa (meat soup) is

Brihmana – nourishing
Preenana – gives satisfaction,
Vrushya – aphrodisiac,
Chakshushya – good for the eye (vision) and
Vranaha – heals ulcers and wounds. 32

Mudgasupa (soup of green gram) 

मौद्गस्तु पथ्यः संशुद्धव्रणकण्ठाक्षिरोगिणाम्

Mudgasupa (soup of green gram) is good for health, for those who have undergone Panchakarma purification threrapies and for those suffering from ulcers, diseases of the throat and eyes. 32 ½

Kulattha Supa (horse gram soup)

वातानुलोमी कौलत्थो गुल्मतूनीप्रतूनिजित्

Kulattha Supa (horse gram soup) is

Vatanulomi – initiates normal movement of Vata
Useful in
Gulma (abdominal tumor), tuni and pratituni (pains of the groin region) 33

Eatables prepared from Tila (sesamum)

तिलपिण्याकविकृतिः शुष्कशाकं विरूढकम्
शाण्डाकोवटकं दृग्घ्नं दोषलं ग्लपनं गुरु

Eatables prepared from Tila (sesamum), Pinyaka (residue of sesamum after the oil is taken out), dried leafy vegetables, germinated grains, shandaki vataka (balls of fried rice dried in sun and then fried in oil) are not good for eyes, increase the doshas, cause debility and are hard to digest. 34

Hence, Ayurveda does not recommend germinated grains.

Rasala – 

रसाला बृंहणी वृष्या स्निग्धा बल्या रुचिप्रदा ।

Rasala – curds churned and added with pepper powder and sugar- it causes body weight increase, it is aphrodisiac, unctuous, improves strength and improves taste.

Panaka (vegetable / fruit juice)

भ्रमक्षुत् तृट् क्लमहरं पानकं प्रीणनं गुरु ॥३५॥
विष्टम्भि मूत्रलं हृद्यं यथाद्रव्यगुणं च तत् ।

Relieves exhaustion, hunger, thirst and fatigue, gives satisfaction. It is generally hard to digest, stays long in the stomach, is diuretic and good to the heart. Its properties depends on material from which it is prepared. 35

Laja (fried paddy)

लाजास्तृट् छर्द्यतीसार मेहमेद: कफच्छिद: ॥३६॥
कासपित्तोपशमना दीपना लघवो हिमा: ।

Laja is prepared by frying paddy. Relieves thirst, vomiting, diarrhea, diabetes, obesity, mitigates kapha, cough and pitta, increases appetite, easy to digest and cold in potency. 36

पृथुका गुरवो बल्या: कफ विष्टम्भकारिण: ॥३७॥

Prithuka (parboiled and flaked paddy) is hard to digest, strengthening increases kapha and causes constipation. Prithuka is prepared by boiling paddy for short while and pounding it with pestle and mortar. 37

धाना विष्टम्भिनी रूक्षा तर्पणी लेखनी गुरु: ।

Dhana (fried barely and other grains) stays long in the stomach causing indigestion, is dry, satisfying, scarifying, and hard to digest. Dhana is made by frying barely which is soaked in water and saktu is flour either raw or fried.

Saktu (corn flour)

सक्तवो लघवः क्षुत्तृट्श्रमनेत्रामयव्रणान् 38
घ्नन्ति सन्तर्पणाः पानत्सद्य एव बलप्रदाः
नोदकान्तरितान्न द्विर्न निशायां न केवलान् 39
न भुक्त्वा न द्विजैश्छित्वा सक्तूनद्यान्न वा बहून्

Corn flour is easy to digest, relieves hunger, thirst, fatigue , eye diseases and wounds, is nutritious and taken as a drink gives strength immediately.
Corn flour should not be eaten without drinking water in between,
should not be consumed twice in a day
Should not be had at night
Should not be taken solely, without other kinds of foods.
Should not be had after meals
It should not be hard to chew and it should not had in excess quantity. 38-39

Many tasty eatables are prepared from the flour of rice and other cereals, horse gram, bengal gram and other legumes, with addition of spices, sour and fragrant substances, some of them are boiled in water, some are steamed, some are fried in oil etc, vegetables like onions, brinjals, etc. are also used in some preparations. These are usually consumed as side–dishes or snacks in between meals. However in view of their difficult digestibility, some warnings have been enumerated above.

पिण्याको ग्लपनो रूक्षो विष्टम्भी दृष्टिदूषण: ॥४०॥

Pinyaka produces giddiness, dryness indigestion and vitiates vision. Pinyaka is the residue of sesamum, groundnut and other oil seeds, after extracting the oil from it.

वेसवारो गुरु: स्निग्धो बलोपचयवर्धन: ।
मुद्गादिजास्तु गुरवो ब्यथाद्रव्यगुणानुगा: ॥ ४१॥

Vesavara is meat, cut into minute bits, added with spices like pepper, ginger etc, and roasted or fried.
Vegetable vesavara is prepared with flour or pulses of various kinds, added with spices etc.

Vesavara is hard to digest, is unctuous, increases strength and builds the body.
Vesavara prepared from green gram and others is hard to digest and possess properties similar to the material from which it is prepared. 41

कुकूलकर्परभ्राष्ट्रकन्द्वङ्गारविपाचितान्
एकयोनींल्लघुन्विद्यादपूपानुत्तरोत्तरम्
Eatables cooked by steaming, baked on hot mud or iron pan, in a vessel kept over a stove, inside a hearth and baked by placing on burning coal directly are easy to digest in the successive order of their enumeration.

This means, eatables prepared directly over coal is easier to digest than eatables cooked by steaming. 42

इति कृतान्न /पक्वान्न वर्गः

Thus ends the groups of prepared foods.

5. Mamsa varga – (group of meats)

हरिणैणकुरङ्गर्क्षगोकर्ण मृगमातृकाः
शशशम्बरचारुष्कशरभाध्या मृगाः स्मृताः

Mriga varga (deer etc) :-

Harina (antelope, fawn) Kuranga (type of deer), Arksa (white footed antelope) Gokarna (Deer antelop), Mrigamatrika (Red coloured hare like deer), Shasha ( rabbit), Shambara (deer with branched horns), Charushka (gazelle) sarabha (eight footed animal) Etc. are known as Mriga 43.
These are different kinds of deer, antelope and bucks. Some of them are having horns, some are hornless, all of them are herbivorous and live in dry regions especially shrubby forests. In olden days they were being hunted mainly for food.

Viskira varga – group of birds which scratch ground with legs to pick food :-

लाववार्तीकवर्तीररक्तवर्त्मककुक्कुभाः
कपिञ्जलोपचक्राख्यचकोरकुरुबाहवः
वर्तको वर्तिका चैव तित्तिरिः क्रकरः शिखी
ताम्राचूडाख्यबकरगोनर्दगिरिवर्तिकाः
तधा शारपरेन्द्राभवरटाद्याश्च विष्किराः

Lava (bustard quail), Vartika (bush quail), Vartira (rain quail), Raktavartma (red eyed owl), Kukkubha (wild cock), Kapinjala (black partridge), Upachakra (small greek pheasant), Chakora (greek pheasant), Kurubahava, Vartaka (button quail), Vartika( bush quail), Tittiri (grey partridge), krakara (black partridge), sikhi (peacock), tamracuda (domestic cock), bakara (small creane), gonarda (siberian crane), girivartika (mountain quail), Sharapada (a kind of sparrow), indrabha (hedge sparrow), varata (goose) etc. belong to the group known as viskira (birds which scratch the ground with their legs and picks up their food.) 44-45

Pratuda- group of birds which peck the food and eat –

जीवञ्जीवकदात्यूहभृङ्गाह्वशुकसारिकाः
लट्वाकोकिलहरीतकपोतचटकादयः

Jivanijivaka (greek partridge ), datyuha (gallinule), bhrunagahwa (shrike), suka (parakeet), sarika (mynah), latva (wild sparrow), kokila (cuckoo), harita (grey peigon), kapota (wood peigon), Chataka (house sparrow) etc. belong to the group of pratuda (birds which peck the food and eat). 46

Bileshaya - group of creatures that live in burrows - 

प्रतुदाः भेकगोधाहिश्वाविदाद्या बिलेशयाः

Bheka (frog), godha (iguana lizard), Ahi, (snake), swavid (hedgehog) etc. are bileshaya (living in burrows). 47

Prasaha varga – living beings which catch food by teeth, tear and eat :-

गोखराश्वतरोषट्राश्विद्वीपिसिंहर्क्षवानराः
मार्जारमूषकव्याघ्रवृकबभ्रुतरक्षवः
लोपाकजम्बुकश्येनचाषवान्तादवायसाः
शशघ्नीभासकुररगृध्रोलूककुलिङ्गकाः
धूमिका मधुहा चेति प्रसहा मृगपक्षिणः

Go (cow), khara (ass, donkey), aswatara (mule),ustra (camel), ashwa (horse), dwipi (leopard), Simha (lion), Aruksha (dear), Vanara (monkey), marjala (cat), musaka (rat, mice), Vyaghra (tiger), Vrka (jackal), babhru (large brown mongoose  tarksu (hyena), lopaka (fox, jambuka (jackal), syena (hawk), casa (blue joy), vantada (dog), vayasa (crow), sasaghni (golden eagle ), bhasa (bread vulture ), kurara (osprey), grdhra (vulture), uluka (owl), kulingaka (sparrow hawk), dhumika (owlet), madhuha (honey buzzard), these and other animals and birds belong to the group known as prasaha (which catch their food by the teeth, tear it and eat.) 48-49 ½

Mahamriga – big animals –

वराहमहिषन्यङ्करुरुरोहितवारणाः
सृमरश्चमरः खङ्गो गवयश्च महामृगाः

Varaha (boar), mahisa (buffalo), nyanku (dog deer), rohita (big deer), ruru (swamp deer), varana (elephant), srmara (Indian wild boar), chamara (yak), khadga (rhinoceros) and Gavaya (goyal ox) are known as mahamriga (animals of huge body). 50

Apchara varga –(aquatic birds) : -

हंससारसकादम्बबककारण्डवप्लवाः
बलाकोत्क्रोषचक्राह्वमद्गुक्रौञ्चादयो अप्चराः

Hamsa (swan), sarasa (Indian crane), kadamba (grey legged goose), baka (heron), karandava (white breasted goose), palva (pelican), balaka (crane),utkrosa (mattard), chakrahva(ruddy Sheldrake), madgu (small cormorant), krouncha (pound heron) etc. are know as apcara (aquatic birds ).51

Matsya varga – group of fish -

मत्स्या रोहितापाठीनकूर्मकुम्भीरकर्कटाः
शुक्तिशङ्खोद्रशम्बूकशफरीवर्मि चन्द्रिकाः
चुलूकीनक्रमकर शिशुमारतिमिङ्गिलाः
राजीचिलिचिमाध्याश्च मांसमित्याहुरष्टधा
मृग्यं वैष्करिकं किञ्च प्रातुदं च बिलेशयम्
प्रासहं च महामृग्यमपचरं मात्स्यमष्टधा

Rohita (red fish), pathina (boal), kurma (tortoise), kumbhira (gavial, alligator), karkata (crab), sukti (pearl mussel), sankha (conch shell), urdu (otter), sambuka (comman snail), safari (large glistening fish), varmi candrika 9a kind of cat fish) culuki 9propoise, seahog ) pakra (crocodile), makara (crocodile), sisumara (dolphin), timingala (whale , shark), raji (snake fish), cilicima (red striped fish) and others belongs to group of matsya (fishes). Thus eight kinds of (source of ) mamsa (meat) are enumerated. 52-53 ½

योनिष्वजावी व्यामिश्रगोचरत्वादनिश्चिते

Goat and sheep are not included in any particular group because of their mixed heredity and living in all types o lands. 54

आध्यान्त्या जाङ्गलानूपा मध्यौ साधारणौ स्मृतौ

Out of the eight groups mentioned above, the first three (Mriga, viskriya and pratuda) are also know as Jangala (Vata dominant); the last three (mahamriga, Jalacara and Matsya), are also called anupa (Kapha dominant);
The middle two (bilesaya and prasaha) are known as sadharana  ( tridosha balancing) 54 ½

The region of land which has dry forests (shrubby) with less rainfall is Jangala, the region. This region is Vata dominant.
Area with plenty of rainfall and water-logged is anupa (Kapha dominant),
The region which has neither too much of dryness nor too much of moisture is Sadharana (temperature).
The nature and qualities of the land are also seen in all the flora and fauna of the region.

तत्र बद्धमला: शीता लघवो जाङ्गला हिता: ॥५५॥
पित्तोत्तरे वातमध्ये सन्निपाते कफानुगे ।

Meat of the Jangala group are the best , they cause constipation, are cold (in potency), easily digestible, and good in sannipata with great increase of pitta and moderate increase of vata, mild increase of kapha following them. 55

दीपन: कटुक: पाके ग्राही रूक्षो हिम: शश: ॥५६॥

The flesh of shasha (rabbit), enhances hunger, pungent after digestion, water absorbent and cold in potency 56

ईषदुष्णगुरुस्निग्धा बृंहण वर्तकादयः
तित्तिरिस्तेष्वपि वरो मेधाग्निबलशुक्रकृत्
ग्राही वर्ण्यो अनिलोद्रिक्तसन्निपातहरः परम्

The flesh of the vartaka (button quail) and others are slightly hot in potency, hard to digest, unctuous and make the body stout. Tittiri (sparrow) is still better, makes for increase of intelligence, power of digestion, strength and semen, with-holds discharges of fluids from the body, improves the skin complexion, effectively mitigates sannipata with increase of vata. 57 ½

नातिपथ्यः शिखी पथ्यः श्रोत्रस्वरवयोदृशाम्

The flesh of shikhi (peacock) is not very good generally but good for the ears (hearing), voice, ageing (to slow down ageing), and eyes (vision), 58

तद्वच्च कुक्कुटो वृष्यः ग्राम्यस्तु श्लेष्मलो गुरुः
मेधो अनिलकराः हृद्याः क्रकराः सोपचक्रकाः
गुरुः सलवणः काणकपोतः सर्वदोषकृत्

Flesh of cock (wild fowl), is similar (to that of peacock), and is aphrodisiac; that of the domesticated fowl increase kapha and is hard to digest; flesh of krakara (black partridge) increases intelligence and digestion, is good for the heart (or the mind); similar is the flesh of upachakraka; that of kana kapota is hard to digest, slightly saity and increases all the doshas. 59 ½

चटकाः श्लेष्मलाः स्निग्धा वातघ्नाः शुक्रलाः परम्

Meat of cataka increases kapha, is unctuous, mitigates vata and best to increase semen. 60

गुरूष्णस्निग्धमधुरा वर्गाश्चातो यथोत्तरम्
मूत्रशुक्रकृतोव बल्या वातघ्नाः कफपित्तलाः

Flesh of animals of the next succeeding group (bilesaya), are hard to digest, hot in potency, unctuous and sweet, increases urine and semen, strengthening, mitigates vata and increases kapha and pitta. 61.

शीता महामृगास्तेषु क्रव्यादप्रसहाः पुनः

Flesh of the mahamrigas (big animals) is cold in potency generally; of them the flesh of carnivorous and prasaha animals have salt as secondary taste, pungent the end of digestion, increases the muscles of body, ideally suited for persons suffering from long standing haemorrhoids, duodenal diseases and consumption 62-62 ½

Aja (goat’s meat)

नातिशीत गुरुस्निग्धं मांसम् आजं अदोषलम् ॥६३॥
शरीरधातुसामान्यात् अनभिष्यन्दि बृंहणम् ।

Goat meat is not very cold in potency, hard to digest, fatty, does not aggravate the doshas, being identical with the doshas of the human body, it is anabhisyandi (does not cause increases of secretions in the tissue channels). It is nourishing, causes weight gain. 63.

विपरीतमतो ज्ञेयमाविकं बृंहणं तु तत्

Avi (meat of sheep) is opposite in nature with that of goat and causes weight gain. 64

शुष्ककासश्रमात्यग्नि विषमज्वरपीनसान्

Gomamsa (flesh of cow, bull, bullock) cures dry cough, exhaustion, excess hunger, intermittent fevers, chronic nasal catarrh, emaciation, and diseases caused by increase of vata independently. 65.

उष्णो गरीयान्महिषः स्वप्नदार्ढ्यबृहत्वकृत्

Flesh of mahisa (buffalo) is hot, not easily digestible, produces sleep, strength and stoutness of the body.

तद्वद्वराहः श्रमहा रुचिशुक्रबलप्रदः

Flesh of varaha (pig) is similar to that of the buffalo, relieves fatigue, increases taste, semen and strength 66

मत्स्याः परं कफकराःचिलिचीमस्त्रिदोषकृत्

Fish is general tends to increase kapha greatly chilichima fish tends to increase all the three dosas.

लावारोहितगोधैरणः स्वे स्वे वर्गे वराः परम्

Lava, rohita, godha and ena-are best in their respective groups. 67

मांसं सद्योहतं शुद्धं वय:स्थं च भजेत् त्यजेत् ।
मृतं कृशं भृशं मेद्यं व्याधिवारि विषैर्हतम् ॥६८॥

Meat of animals which have been just killed, which are pure (uncontaminated) and of adult animals only should be used food;
Meat of dead animals, of those which very emaciated, which are very fatty, and of those animals which are dead due to diseases, water (drowning) and poison should be rejected. 68

पुंस्त्रियोः पूर्वपश्चार्धे गुरुणी, गर्भिणी गुरुः
लघुर्योषिच्चतुष्पात्सु, विहङ्गेषु पुनः पुमान्
शिरः स्कन्धोरुपृष्ठस्य कट्याः सक्थ्नोश्च गौरवम्
तथा आमपक्वाशययोर्यथापूर्वं विनिर्दिशेत्
शोणोतप्रभृतीनां च धातूनामुत्तरोत्तरम्
मांसाद्गरीयो वृषणमेढ्रवृक्कयकृद्गुदम्
इति मांसवर्गः

Meat obtained from the parts above the umbilicus of male animals and from the parts below the umbilicus of female animals, that obtained from the pregnant animal are all hard to digest.
Among the quadrupeds, the flesh of females is easily digestible but among the birds it is of the males.

Flesh obtained from the head, neck, thighs, back, waist , forelegs, stomach and intestines are hard to digest in the reverse order of enumeration. The tissues of the animals such as blood and others are hard to digest in their successive order; testicles, penis, kidneys, liver and rectum are hard to digest than the flesh. 69-71.

Thus ends the group of meat.

In ancient India, hunting was very common both for the sake of food and as pastime. Among the hunted animals and birds belonging to different kinds and nature some were found suitable as food but some were not. It is difficult to correctly identify some of the animals, birds and fishes named herein, some of them might have become extinct even.

6. Shaka varga :- (group of leafy vegetables)

अथ शाकवर्गः
शाकं पाठाशठीसूषासुनिषण्णसतीनजम्
त्रिदोषघ्नं लघु ग्राहि सराजक्षववास्तुकम्
सुनिषण्णो अग्निकृद्वृष्यस्तेषु राजक्षवः परम्
ग्रह्ण्यर्शोविकारघ्नः वर्चोभेदि तु वास्तुकम्

Patha (Cissampelos pareira), shati (Hedychium spicatum), susha, sunishanna, satinaja in general, mitigates all the three doshas, are easily digestible and grahi (absorbent); Sunishanna increases hunger and is aphrodisiac;
Rajakshava is still better and cures duodenal diseases, haemorrhoids; vastuka breaks up the hard faceces. 72-73

हन्ति दोषत्रयं कुष्ठ वृष्या सोष्णा रसायनी
काकमाची सरा स्वर्या चार्ङ्गेर्यम्ला अग्निदीपनी
ग्रह्ण्यर्शो अनिलश्लेष्महितोष्णा ग्राहिणी लघुः

Kakamachi (Solanum nigrum) mitigates the three doshas, useful in skin diseases, is aphrodisiac, hot in potency, rejuvenator, causes easy movement of faeces, and is good for voice.
Changeri (Oxalis corniculata) is sour taste, kindles digestion, good for duodenal diseases, haemorrhoids and for increased vata and kapha; hot in potency, withholds elimination of fluids and is easily digestible. 74

पटोलसप्तलारिष्टशार्ङ्गेष्टावल्गुजा अमृताः
वेत्राग्रबृहतीवासाकुतिलीतिलपर्णिकाः
मण्डूकपर्णीकर्कोटकारवेल्लकपर्पटाः
नाडीकलायगोजिह्वावार्ताकं वनतिक्तकम्
करीरं कुल्कं नन्दी कुचैला शुकलादनी
कटिल्लं केम्बुकं शीतं सकोशातककर्कशम्
तिक्तं पाके कटु ग्राहि वातलं कफपित्तजित्

Patola, saptala, arista (neem leaves), sharngeshta (angaravalli/bharangi), Avalguja (Bakuchi), amruta (Tinospora), Vetra (shoot of vetra), Brhati (Solanum indicum), vasa (Adhatoda vasica),  kutill, tilaparnika (badraka), mandukaparni (Gotu kola), Karkota, karavella (bitter gourd). Parpata, nadikalaya, gojihwa (godhumi); vartaka (brhati), vanatiktaka (vatsaka/kutaja), karira, kulaka (kupila), nandi (jaya),kucaila, sakuladani (mesasrngi), katilla (raktapunarnava), kebuka (kembuka),kosataka, and karkasa (kampilla) all these are cold in potency, bitter in taste, pungent at the end of digestion, with hold the movement of fluids, increase vatta and mitigate kapha and pitta. 75-78

हृद्यं पटोलं कृमिनुत् सवादुपाकं रुचिप्रदम् ।

Patola is good for the heart (or the mind), useful in worms, sweet at the end of digestion and gives taste.

पित्तलं दीपनं भेदि वातघ्नं बृहतीद्वयम्

The two Brihatis (Brihati and Kantakari) increases pitta, promote hunger, breaks the hard faeces.

वृषं तु वमिकासघ्नं रक्तपित्तहरं परम्

Vrusha (Vasa) cures vomiting, cough and especially so the haemorragic disease.

कारवेल्लं सकटुकं दीपनं कफजित्परम्

Karavella (bitter gourd) is bitter in taste, kindles digestion and mitigates kapha and pitta especially.

Brinjal benefits:

वार्ताकं कटु तिक्तोष्णं मधुरं कफवातजित् ।
सक्षारं अग्निजननं हृद्यं रुच्यं अपित्तलम् ॥८१॥

Brinjal is pungent, bitter, hot in potency, sweet, mitigates kapha and vata, is slightly alkaline, kindles digestion improves taste and does not aggravate pitta 81

करीरमाध्मानकरं कषायं स्वादु तिक्तकम्

Karira produces distention of the abdomen, is astringent, sweet and bitter in taste,

कोशाताकावल्गुजकौभेदिनावग्निदीपनौ

Kosataki and avalguja break the hard faeces and kindle digestion. 82

तण्डुलीयो हिमो रूक्षः स्वादुपाकरसो लघुः
मदपित्तविषास्रघ्नः मुञ्जातं वातपित्तजित्
स्निग्धं शीतं गुरु स्वादु बृंहणं शुक्रकृत्परं

Tanduliya is cold in potency, dry, sweet in taste and also at the end of digestion and easily digestible, cures intoxication, pitta, poison and discovers of bold;
Munjata mitigates vata and pitta, is unctuous, cold in potency, hard to digest, sweet, makes the body stout and increases semen. 83

गुर्वी सारा तु पालङ्क्या मदघ्नी चाप्युपोदका
पालङ्क्यावत्स्मृतश्चञ्चुः स तु सङ्ग्रहणात्मकः

Palankya is hard to digest, and laxative.

Upodika (spinach) relieves intoxication; chanchu is similar to palankya and withholds elimination of fluids. 84

विदारी वातपित्तघ्नी मूत्रला स्वादुशीतला
जीवनी बृंहणी कण्ठ्या गुर्वी वृष्या रसायनम्
चक्षुष्या सर्वदोषघ्नी जीवन्ती मधुरा हिमा

Vidari mitigates vata and pitta, is diuretic, sweet in taste, and cold in potency, prolongs life (by giving strength), makes the body stout, good for the throat, hard to digest, aphrodisiac and rejuvenator.

Jivanti is good for the eyes, mitigates all the dosas, is sweet in taste and cold in potency. 85-86

कूष्माण्डतुम्बकालिङ्गकर्कार्वेर्वारुतिण्डिशम्
तथा त्रपुसचीनाकचिर्भटं कफवातकृत्
भेदि विष्टम्भ्यभिष्यन्दि स्वादुपाकरसं गुरु

Kusmanda (ash gourd), Tumba (alabu), Kalinga, karkaru, evaru, tindisa, trapusa, cinaka, cirbhata—all cause increase of kapha and vata, breaks the hard faeces, stays long without digestion inside the stomach, causes more secretion in the tissues, sweet in taste and at the end of digestion and not easily digestible. 87

Ash Gourd Benefits

वल्लीफलानां प्रवरं कूष्माण्डं वातपित्तजित् ॥८८॥
बस्तिशुद्धिकरं वृष्यं त्रपुसं त्वतिमूत्रलम् ।

Ash gourd is best among the creepers, mitigates vata and pitta cleanses the urinary bladder, and aphrodisiac. Trapusa causes more urination (diuretic).

तुम्बं रूक्षतरं ग्राहि कालिङ्गैर्वारुचिर्भटम्
बालं पित्तहरं शीतं विद्यात्पक्वमतो अन्यथा
शीर्णवृन्तं तु सक्षारं पित्तलं कफवातजित्
रोचनं दीपनं हृद्यमष्ठीला आनाहनुल्लघु

Tumba (alabu) is very dry (causes dryness), absorbent;
kalinga, ervaru and cirbhita when tender mitigate pitta and are cold in potency, but when ripe are opposite in qualities, these which are overripe and separated from its attachment, will be alkaline in taste, increase pitta, mitigate kapha, and vata, improves taste and appetite, good for the heart, cures enlargement of the prostate, distention of abdomen and easily digestible. 89-90

मृणालबिसशालूककुमुदोत्पलकन्दुकम्
नन्दीमाषककेलूटशृङ्गाटककसेरुकम्
क्रौञ्जादनं कलोड्यं च रूक्षं ग्राहि हिमं गुरु

Mrinala (lotus stalk), bias (lotus root), saluki (lotus tuber), kumuda (utpala kanda), nandi, mashaka, keluta, srngataka, kaseruka, kranucadana and kalodya are dry (cause dryness). Water absorbent, cold in potency and hot easily digestible. 91-92

कलम्बनालिकामार्षकुटिञ्जरकुतुम्बकम्
चिल्लीलट्वाकलोणीकाकुरुटकवेधुकम्
जीवन्तझुञ्ज्वेडकजयवशाकसुर्वर्चलाः
आलुकानि च सर्वाणि तथा सूप्यानि लक्षणम्
स्वादु रूक्षं सलवणं वातश्लेष्मकरं गुरु
शीतलम् सृष्टविण्मूत्रं प्रायो विष्टभ्य जीर्यति
स्विन्नं निष्पीडितरसं स्नेहाढ्यं नातिदोषलम्

Kalamba, Nalika – (kapotacarana), marsa, kutinjara, kutumbaka, cilli (vastuka), latvaka, lonika, karutaka, gavedhuka, jivanta, jhun jhu, edagaja, yavasaka (yavanisaka), suvarchala and aluka of different kinds, leaves of legumes used for soup and of laksmana are all sweet, slightly dry, salty, increases vata and kapha, not easily digestible  cold in potency, help elimination of urine and faeces, stay long in the stomach for digestion; if cooked in steam, juice taken out and mixed with oils, they will not cause much aggravation of the dosas 93-95

लघु पत्रा तु या चिल्लीसा वास्तुकसमा मता

Cilli, which has small leaves is similar (in property) with vastuka. 96

तर्कारीवरुणं स्वादु सतिक्तं कफवातजित्
वर्षाभ्वौ कालशाकं च  सक्षारं कटुतिक्तकम्
दीपनं भेदनं हन्ति गरशोफकफानिलान्

Tarkari and varuna are sweet and slightly better and mitigate kapha and vata. The two kinds of varsabhu and kalasaka are slightly alkaline, pungent and bitter, improve digestion, break the hard faeces and cure artificial poisoning, dropsy, kapha and vata. 97

दीपनाः कफवातघ्नाश्चिरिविल्वाङ्कुराः सराः
शतावर्यङ्कुरस्तिक्ता वृष्या दोषत्रयापहाः

The tender sprouts of cirabilva increase appetite, mitigate kapha and vata and cause movement of bowels; sprouts of satavari are bitter, aphrodisiac and mitigate the three dosas 98.

रूक्षो वंशकरीरस्तु विदाही वातपित्तलः

Vamsakarira (tender shoots of bamboo) causes dryness inside, heartburn and increase of vata and pitta. 99

पत्तूरो दीपनस्तिक्तः प्लीहार्शः कफवातजित्

Pattura kindles digestion, is bitter, cures enlargement of spleen, haemorrhoids and mitigates kapha and vata. 99 ½

कृमिकासकफोत्क्लेदान् कासमर्दो जयेत्सरः

Kasamarda cures disease caused by worms, cough and increase of kapha and moves the bowels.

रूक्षोष्णमम्लं कौसुम्भं गुरु पित्तकरं सरम्

Kousumbha is dry, hot in potency, sour, hard to digest increase pitta and makes the bowels to move.

गुरूष्णं सार्षपं बद्धविण्मूत्रं सर्वदोषकृत्

Sarsapa (mustard) is not easily digestible, hot in potency, binds the faeces and urine and causes increase of all the dosas.
Mulaka (radish), when tender and not having definite taste, is slightly alkaline and better, mitigates the dosas, easily digestible  hot in potency, and cures abdominal tumours, cough, asthma, ulcers, disease of he eye and throat, horseness of voice, asthma, upward movement inside the abdomen (reverse peristalsis) and chronic nasal catarrh. 102-103.

Radish benefits:

यद्बालं अव्यक्तरसं किञ्जित् क्षारं सतिक्तकम्
तन्मूलकं दोषहरं लघु सोष्णं नियच्छति
गुल्मकासक्षयश्वासव्रणनेत्रगलामयान्
स्वराग्निसादोदावर्तपीनसांश्च
महत्पुनः
रसे पाके च कटुकमुष्णवीर्यं त्रिदोषकृत्
गुर्वभिष्यन्दि च स्निग्धसिद्धं तदपि वातजित्
वातश्लेष्महरं शुष्कं सर्वम् आमं तु दोषलम्

Radish that is tender, and not having definite tatste, is slightly alkaline and bitter, balances Doshas, easy to digest, hot in potency and cures abdominal tumors, cough, respiratory conditions, ulcers, diseases of eye and throat, hoarseness of voice, bloating, and rhinitis.  Radish, big in size is hard to digest, pungent in taste and at the end of digestion, not in potency, increases all the three doshas, hard to digest and is abhishynadi (indigestion plus sticky to the gut).
When cooked with fats it mitigates vata; the dried one causes increase of the dosha. 104.

कटूष्णो वातकफहा पिण्डालुः पित्तवर्धनः

Pindalu is pungent, hot in potency, mitigates vata and kapha but increase pitta. 105

कुठेरशिग्रुसुरससुमुखासुरिभूस्तृणम्
फणिजार्ज्जकजम्भीरप्रभृति ग्राहि शालनम्
विदाहि कटु रूक्षोष्णं हृदयं दीपनरोचनम्
दृकशुक्रकृमिह्रुत्तीक्ष्णं दोषोत्क्लेशकरं लघु

Kuthera, sigru (drum stick), surasa, sumuka, asuri, bhutrna, phanijjia, arjaka, jambira, etc. when green are water absorbent, cause burning sensation during digestion, pungent, cause dryness, hot in potency, good for the heart (or the mind), kindles hunger and taste, destroy vision, semen and worms (intestinal parasites), penetrates deep, cause slight increase of the dosas and are easily digestible 106-107.

Holy basil benefits

हिध्मा कास विष श्वास पार्श्वरुक् पूतिगन्धहा ।
सुरस: सुमुखो नातिविदाही गरशोफहा ॥१०८॥

Surasa (Tulasi – Holy Basil) cures hiccup, cough, poison, asthma, pain in the flanks and bad breath.
Sumukha does not cause much burning sensation, cures artifial (homicidal) poison and dropsy. 107

आर्द्रिका तिक्तमधुरा मूत्रला न च पित्तकृत्

Ardrika (coriander) is bitter and sweet in taste, diuretic and does not increase pitta.

Garlic benefits:

लशुनो भृशतीक्ष्णोष्णः कटुपाकरसः सरः १०९
हृद्यः केश्यो गुरुर्वृष्यः स्निग्धो रोचनदीपनः
भग्नासन्धानकृद्बल्यो रक्तपित्तप्रदूषणः ११०
किलासकुष्ठगुल्मार्शोमेहक्रिमिकफानिलान्
सहिध्मापीनसश्वासकासान् हन्ति रसायनम् १११

Lashuna (garlic) is highly penetrating (deep into the tissues), hot in potency, pungent in taste, and at the end of digestion, makes the bowles to move, good for the heart (or the mind), and hairs; hard to digest, aphrodisiac, unctuous, improves taste and digestion, helps union of features, gives strength, greatly vitiates the blood and pitta, cures leucoderma, skin diseases, abdominal tumours, heamorrhoids, diabetes, worms, diseases caused by kapha and vata, hiccup, chronic nasal catarrh , asthma and cough. It is a rejuvenator of the body.109-111

पलाण्डुस्ताद्गुणन्यूनः श्लेष्मलो नातिपित्तलः

Palandu (onion) is inferior in the above qualities, increases of pitta. 111 ½

कफवातार्शसां पथ्यः स्वेदे अभ्यवहतौ तथा
तीक्ष्णो गुञ्जनको ग्राहि पित्तिनां हितकृन्न सः

Grinjanaka (carrot) is best suitable to persons suffering from haemorrhoids of kapha Vata origin, for fomenting (the pile masses) and eating; it is penetrating, water absorbent and not suitable to those who have pitta predominance. 112

दीपनः सूरणो रुचयः कफघ्नो विशदो लघुः विशेषादर्शसां पथ्यः भूकन्दस्त्वतिदोषलः

Surana (Yam) kindles digestion, improves taste, mitigates kapha is non-unctous, easily digestible and especially good for haemorrhoids; bhukanda causes increase of all the dosas to a great extent .113

पत्रे पुष्पे फले नाले कन्दे च गुरुता क्रमात्
बस शाकेषु जीवन्ती सार्षपं त्ववरं परम्
इति शाकवर्गः 

Leaves, flowers, fruits (unripe), tubular leaves and tubers are heavy (not easily digestible  in their successive order; jivanti is the best and sarshapa (mustard) is the worst among the leafy vegetables. 114.

Thus ends the group of vegetables.

Notes:- different kinds of vegetables have been described in these verses, some of them are recognizable now while some others are not, some of them were in use in olden days but not so now-a-days, many are available only in forests and fields while some others are cultivated.

7. Phala vrga- (group of fruits):-

Grapes benefits:

अथ फलवर्गः
द्राक्षा फलोत्तमा वृष्या चक्षुष्या सृष्टमूत्रविट् ११५
स्वादुपाकरसा स्निग्धा सकषाया हिमा गुरुः
निहन्त्यनिलपित्तास्रतिक्तास्यत्वमदात्ययान् ११६
तृष्णकासश्रमश्वासस्वरभेदक्षतक्षयान्

Draksa (grapes) is best among fruits, is aphrodisiac, good for the eyes, helps elimination of urine and faeces, sweet in taste and the end of digestion, unctous, slightly astringent, cold potency, hard to digest, cures diseases of vata, pitta and rakta; better taste in the mouth, intoxication, thirst, cough, fever, respiratory conditions, hoarseness, injury to the lungs and chronic respiratory diseases. 115-116 ½

Dadima – (Pomegranate)

उद्रिक्तपित्ताज्जयति त्रीन्दोषान् स्वादु दाडिमम् ११७
पित्ताविरोधि नात्युष्णमम्लं वातकफापहम्
सर्वं हृदयं लघु स्निग्धं ग्राहि रोचन दीपनम् ११८

It mitigates the greatly increased pitta in particular and the other doss also and is sweet; the sour variety is also not going to increase pitta, not very hot in potency and mitigates vata and kapha. All varieties of Pomegranate are good to the hear, easily digestible unctuous, without elimination of fluids, stimulate appetite and digestion. 117-118

मोचखर्जूरपनसनारिकेलपरूषकम्
आम्राततालकाश्मर्यराजादनमधूकजम्
सौवीरबदराङ्कोलफल्गुश्लेष्मातकोद्भवम्
वातामाभिशुकाक्षोडमुकूलकनिकोचकम्
उरुमाणं प्रियालं च बृंहणं गुरु शीतलम्
दाहक्षतक्षयहरं रक्तपित्तप्रसादनम्
स्वादुपाकरसं स्निग्धं विष्टम्भि कफशुक्रकृत्

Mocha (plantain), kharjura (dates) panasa (jack fruits) narikela (cocoanut ) parusaka amrataka , tala, kasmarya, rajadana, madhuka, badara, ankola, phalgu, slesmataka, vatama, abhisuka, aksoda, mukulaka, nikocaka, urumanam, and priyala make the body stout, not easily digestible  cold in potency, relive burning sensation , injury to the lungs, consumption, bleeding conditions, sweet in taste and also at the end of digestion, unctous, stay long in the stomach without digestion, increase kapha and semen. 119-121 ½

फलं तु पित्तलं तालं सरं काश्मर्यजं हिमम्
शकृन्मूत्रविबन्धघ्नं केश्यं मेध्यं रसायनम्

Fruit of Tala – Borassus flabellifera increases pitta, moves the bowels. Fruits of kasmarya is cold in potency, relives the obstruction of faeces and urine, good for the hairs, increases intelligence and is a rejuvenator. 122

वातामाद्युष्णवीर्यं तु कफपित्तकरं सरम्

Vaataama etc. are hot in potency increase kapha and pitta, are axative. 123.

परम् वातहरं स्निग्धमनुष्णं तु प्रियालजम्
प्रियालमज्जा मधुरो वृष्यः पित्तानिलापहः

Priyala (Buchanania lanzan) mitigates vata effectively, is unctous, cold in potency; its marrow is sweet, aphrodisiac, mitigates pitta and vata,

कोलमज्जा गुणैस्तद्वत्तृट्छर्दिः कासजिच्च सः

Kola majja (fleshy part of the kola) is similar (in properties with priyala majja ) relieves thirst, vomiting and cough. 124.

पक्वं सुदुर्जरं विल्वं दोषलं पूतिमारुतम्
दीपनं कफवातघ्नं बालं, ग्राह्युमयं च तत्

Bilva phala (bael fruit) when ripe is hard to digest, aggravates the doshas and causes flatus; unripe fruit kindles digestion, mitigates vata and kapha; both are water absorbant. 125

कपित्थमामं कण्ठघ्नं दोषलं, दोषघाति तु
पक्वं हिधमावमथुजित्, सर्वग्राहि विषापहम्

Amakapittha (unripe Kapittha) is bad to the throat, and increases the three doshas. Ripe fruit mitigates the dosas, relives hiccup ad vomiting, both are water absorbent and antipoisonus .126

जाम्भवं गुरु विष्टम्भि शीतलं भृशवातलम्
सङ्ग्राहि मूत्रशकृतोरकण्ठ्यं कफपित्तजित्

Jambava (Jamun fruit) is not easily digestible, stays long inside the stomach, cold in potency, causes aggravation of vata especially, absorbs moisture from urine and faeces, bad for throat and mitigates kapha and pitta 127

वातपित्तास्रकृद्बालं, बद्धास्थिकफपित्तकृत्
गुर्वाम्रं वातजित्पक्वं स्वाद्वम्लं कफशुक्रकृत्

Bala amra (tender unripe mango) increases Vata, Rakta (blood) and pitta; when its seed is fully formed, it increases Kapha and Pitta; when it is ripe it is not easily digestible, mitigates vata, increases kapha and semen. 128

वृक्षाम्लं ग्राहि रूक्षोष्णं वातश्लेष्महरं लघु

Vrksamla (Garcinia fruits) is absorbent, dry, hot in potency, mitigates vata and kapha and easily digestible 129.

शम्या गुरूष्णं केशघ्नं रूक्षं

Samya (fruit of sami) is not easily digestible, hot in potency, destroys the hairs and causes dryness.

पीलु तु पित्तलम्
कफवातहरं भेदि प्लीहार्शः कृमिगुल्मनुत्
सतिक्तं स्वादु यत्पीलु नात्युष्णं तत्रिदोषजित्

Pilu increases pitta, mitigates kapha and vata, is purgative, cures diseases of the spleen, haemorrhoids, worms, abdominal tumors; that variety of pilu which has bitter- sweet taste is not very hot in potency and mitigates all three dosas 130

त्वक्तिक्तकटुका स्निग्धा मातुलुङ्गस्य वातजित्
बृंहणं मधुरं मांसं वातपित्तहरं गुरु
लघु तत्केसरं कासश्वासहिध्मामदात्ययान्
आस्यशोषानिलश्लेष्मविबन्धच्छर्द्यरोचकान्
गुल्मोदरार्शः शूलानि मन्दाग्नित्वं च नाशयेत्

The skin of matulunga (bigger variety of lemon) fruit is better, pungent and unctous, mitigates vata; its fleshy part makes the body stout, is sweet in taste, mitigates vata and pitta and not easily digestible  its tendril is easily digestible  cures cough, asthma, hiccup, alchoholic intoxication dryness of the mouth, disorders of vata and kapha, constipation, vomiting, loss of taste, abdominal tumor, enlargement of the abdomen, haemorrhoids, colic and dyspepsia 131-133

भल्लातकस्य तवङ्मांसंबृंहणं स्वादु शीतलम्
तदस्थ्यग्निसमं मेध्यं कफवातहरं परम्

Bhallataka (marking nut) The outer rind and fleshy part of bhallataka fruit makes the body stout, sweet in taste, cold in potency; its seed is just like fire in properties, increases intelligence and effectively mitigates kapha and vata. 134

स्वाद्वम्ल शीतमुष्णं च द्विधा पालेवतं गुरु
रुच्यमत्यग्नि शमनम्

Palevata fruit of sweet taste is cold in potency, while that of sour taste is hot, both are hard to digest, improve taste and cure diseases due to excess digestive activity. 134 ½

रुच्यं मधुरमारुकम्
पक्वमाशु जरां याति नात्युष्णगुरुदोषलम्

Aruka fruit improve taste and is sweet; ripe under goes digestion quickly, not very hot in potency, sometimes hard to digest and increases the dosas 135.

द्राक्षापरूषकं चार्द्रमम्लं पित्तकफप्रदम्
गुरूष्णवीर्यं वातघ्नं सरं सकरमर्दकम्

Draksa (grapes) and parusaka and karamardaka, in their green state are sour, increase pitta and kapha, hard to digest, hot in potency, mitigate vata and laxative. 136

तथा अम्लं कोलकर्कन्धुलकुचाम्रातकारुकम्
ऐरावतं दन्तशढं सतूदं मृगलिण्डिकम्
नातिपित्तकरं पक्वं शुष्कं च करमर्दकम्

Kola, karkandhu, lakuca, amrataka, aruka, airavata, dantasatha, satuda, mrigalindika- all are sour and do not aggravate pitta greatly; so also, karamardaka fruit ripended and dried does not cause great increase of pitta 9causes mild increase). 137- 138

दीपनं भेदनं शुष्कमम्लीकाकोलयोः फलम्
तृष्णाश्रमक्लमच्छेदि लघ्विष्टं कफवातयोः

Fruits of amlika and kola improve digestion, cause purgation, cures thirst, fatigue, exhaustion; are easily digestible and mitigates kapha and vata. 139

फलानामवरं तत्र लकुचं सर्वदोषकृत्

इति फलवर्गः

Lakuca phala is least among all the fruits and increases all the above the dosas. Thus ends the group of fruits.

Varjya (qualities of food articles that are worth rejecting):-

हिमानलोष्णदुर्वाताव्याललालादिदूषितम्
जन्तुजुष्टं जले मग्नमभूमिजमनार्तवम्
अन्यधान्ययुतं हीनवीर्यं जीर्णतया अति च
धान्यं त्येजेत्तथा शाकं रूक्षसिद्धमकोमलम्
असञ्जातरसं तद्वच्छुष्कं चान्यत्र मूलकात्
प्रायेण फलमप्येवं तथा आमं बिल्ववर्जितम्

Grains which have been spoiled by forest, heavy breeze, hot sunlight, polluted air , and saliva of snake and other reptiles; which are infested with worms, which have remained under water for long time, not grown in the field meant for it (in fields meant for other kinds of grain) , which are unseasonal, mixed with other grains, and which have lost their properties having become very old- should be rejected.

Similarly also with the vegetables, the dishes prepared from them without addition of material 9oil or ghree), which are very hard even after cooking, should be avoided.
Tender vegetables which have not developed their normal taste and which have become dry should not be used except amabilwa (unripe bael fruit)

8. Ausadha varga (group of medicinal subsances/herbs)

Salts:

अथौषध वर्गः
विष्यन्दि लवणं सर्वं सूक्ष्मं स्रुष्टमलं मृदु १४३
वातघ्नं पाकी तीक्ष्णोष्णं रोचनं कफपित्तकृत्

All types of salts are vishyandi (produce more secretions in the tissues) suksma (enter into minute pores) help soft/easy movement of faeces, mitigate vata, help digestion, are penetrating , aggravate kapha and pitta. 143

Among them,

सैधवं तत्र सस्वादु वृष्यं हृदयं त्रिदोषनुत् १४४
लघ्वनुष्णं दृशः पथ्यमविदाह्यग्निदीपनम्

saindhava salt (rock salt) is slightly sweet, aphrodisiac, good for the heart (or mind), mitigates all the three doshas, easily digestible  not hot in potency, good for health, does not cause burning digestion and kindles digestion 144

लघु सौवर्चलं हृदयं सुगन्ध्युद्गारशोधनम् १४५
कटुपाकं विबन्धघ्नं दीपनीयं रुचिप्रदम्

Sauvarcala(sochal salt) is easily digestible  good for the heart (or mind) , possesses good smell, purifies belching, pungent at the end of digestion , relives constipation, kindles digestion and gives taste. 145

ऊर्ध्वाधः कफवातानुलोमनं दीपनं बिडम् १४६
विबन्धानाहविष्टम्भशूलगौरवनाशनम्

Bida salt produces both upward and downward movement of kapha and vata, kindles digestion, cures constipation, flatulence, obstruction, of flatus, colic and heaviness (of the abdomen). 146

विपाके स्वादु सामुद्रं गुरु श्लेष्म विवर्धनम्

Samudra (common salt) is sweet at the end of digestion, not easily digestible and aggravates kapha.147.

सतिक्तकटुकक्षारं तीक्ष्णमुत्केदि चौद्भिदम्

Aubdhida is slightly bitter, pungent and alkaline in taste, penetrates deep and increases the secretions.

कृष्णे सौवर्चलगुणा लवणे गन्धवर्जिताः

Krisna lavana (black salt) has properties similar to souvarcala except the smell. 148

रोमकं लघु 

Romaka is easily digestible;

पांसूत्थं सक्षारं श्लेष्मलं गुरु

Pamsuttha is slightly alkaline, aggravates kapha and not easilt digestible.

लवणानां प्रयोगे तु सैन्धवादि प्रयोजयेत्

Whenever lavanas (salt) are to be used (for medicinal recipes) they should be prepared commencing with saindhava.

गुल्महृग्रहणीपाण्डुप्लीहानाहगलामयान्
श्वासार्शः कफकासांश्च शमयेद्यवशूकजाः

Yavakshara -  (Kshara prepared from barley)  mitigates abdominal tumors, diseases of the heart, duodenal disease, anaemia, splenic disorders, distension of the abdomen, diseases of the throat, asthma, haemorrhoids and cough arising from kapha. 150

Kshara -

क्षार: सर्वश्च परमं तीक्ष्णोष्ण: कृमिजिल्लघु: ।
पित्तासृग् दूषण: पाकी छेद्य हृद्यो विदारण: ॥१५१॥
अपथ्य: कटुलावण्यात् शुक्रौज: केशचक्षुषाम् ।

All ksharas are very

Teekshna – penetrating ;
ushna – very hot in potency,
krumijit – destroy worms
Laghu – easily digestible
Pitta Asruk dushana – vitiate pitta and blood
Paki – helps in digestion, causes healing of wounds
Chedya -  help break up hard masses,
ahrudya not good for the heart, punctures the tissues;
being pungent and salty in taste are not good to semen, ojas (essence of the tissues ), hairs and eye (vision) 151

हिङ्गु वातकफानाह शूलघ्नं पित्त कोपनम्॥१५२॥
कटुपाकरसं रुच्यं दीपनं पाचनं लघु ।

Hingu (asa foetida) mitigates vata, kapha, cues distension of the abdomen and colic, aggravates pitta, pungent in taste and at the end of digestion, enhances taste, hunger, digestion and is easily digestible. 152.

Haritaki - 

कषाया मधुरा पाके रूक्षा विलवणा लघुः १५३
दीपनी पाचनी मेध्या वयसः स्थापनी परम्

उष्णवीर्या सरा आयुष्या बुद्धीन्द्रियबलप्रदा  १५४
कुष्ठवैवर्ण्यवैस्वर्यपुराणविषमज्वरान्

शिरो अक्षिपाण्डुहृद्रोगकामलाग्रहणीगदान् १५५
सशोषशोफातीसारमेदमोहवमिक्रिमीन्
श्वासकासप्रसेकार्शः प्लीहानाहगरोदरम् १५६
विबन्धं स्रोतसां गुल्ममूरुस्तम्भमरोचकम्
हरीतकी जयेत् व्याधिंस्तांस्तांश्च कफवातजान् १५७

Haritaki is astringent, sweet at the end of digestion, dry (causes dryness) devoid of lavana (possesses the remaining five tastes) easily digestable, kindles hunger, helps digestion, improves intelligence, best to maintain youth , hot in potency, laxative, bestows long life, strengthens the mind and the sense organs, cures leprosy (and other skin diseases) discolouration, disorders of voice, chronic intermittent fevers, diseases of the head, and eyes, anaemia, heart disease, jaundice, disease of the duodenum, consumption, dropsy, diarrhoea, obesity, fainting, vomiting, worms (intestinal parasites), dyspnoea, cough, excess salivation, haemorrhoids, disease of the spleen, distention of the abdomen, enlargement of the abdomen, obstruction of channels, abdominal tumors, stiffness of the thing, loss of taste (anorexia0 and many other disease arising from (aggravation of ) kapha and vata. 153-157.

तद्वदामलकं शीतमम्लं पित्तकफापहम्

Similarly so is amalaka in all other properties it is cold I potency, and mitigates pitta and kapha.

कटु पाके हिमं केश्यमक्षमीषश्च तद्गुणम्

Aksha (vibhitaka) is pungent at the end of digestion, cold in potency, good for hairs and possesses properties similar (to haritaki and amalaka) but slightly less (in degree). 158

Triphala benefits:

इयं रसायनवरा त्रिफला अक्ष्यामयापहा ।
रोपणी त्वग्गद क्लेदमेदोमेहकफास्रजित् ॥१५९॥

Thus, the Triphala (haritaki, amalaki and vibhitaki), together is a best rejuvenator of the body, cures diseases of the eyes, heals wounds and cures skin diseases, excess moisture of the tissues, obesity, diabetes, aggravation of kapha and Asra (blood) 159.

Trijata and Chaturjata

सकेसरं चतुर्जातं त्वक्पत्रैलं त्रिजतकम् ।
पित्तप्रकोपि तीक्ष्णोष्णं रूक्षं रोचनदीपनम् ॥१६०॥

Twak – (Cinnamon), patra (Cinnamon leaf) and Ela – (Cardamom) together are known as Trijataka and these along with kesara from the chaturjata.

They cause aggravation of pitta, are penetrating, hot in potency, cause dryness, improve taste and hunger. 160

Maricha (pepper)

रए पाके च कटुकं कफघ्नं मरिचं लघु ।

Black pepper is pungent both in taste and at the end of digestion, mitigates kapha and is easily digestable.

Pippali (long pepper)

श्लेष्मला स्वीदुशीत आर्द्रा गुर्वी स्निग्ध्ना च पिप्पली १६१
सा शुष्का विपरीता अतः स्निग्धा वृष्या रसे कटुः
स्वादुपाका अनिलश्लेष्मश्वासकासापहा सरा १६२
न तामत्युपयुञ्जीत रसायनविधिं विना

Long pepper, in its green state aggravates kapha, is sweet in taste and cold in potency, not easily digestible and is unctous.

The same, when dry, becomes opposite -  aphrodisiac, pungent in taste, sweet at the end of digestion, mitigates Vata and Kapha, usefin in asthma,  cough; is laxative.
Long pepper should not be used in excess, for long period, without following the regimen of rejuvenation therapy. 161-162

Ginger benefits: 

नागरं दीपनं वृष्यं ग्राहि हृद्यं विबन्धनुत् 163
रुच्यं लघु स्वादुपाकं स्निग्धोष्णं कफवातजित्

Nagara – (ginger), increases hunger, is aphrodisiac, water absorbent, good for the heart (or the mind), relives constipation, bestows, taste, easily digestible, sweet at the end of digestion, unctuous, hot in potency and mitigates kapha and vata. 163

तद्वदार्द्रकमेतच्च त्रयं त्रिकटुकं जयेत् १६४
स्थौल्याग्निसदनश्वासकासश्लीपदपीनसान्

Similar is ardraka (fresh ginger, green);

Trikatu - Pepper, long pepper and ginger – together known as trikatu, useful in obesity,Asthma, dyspepsia, cough, filariasis and chronic nasal catarrh. 164

चविकापिप्पलीमूलं मरिचाल्पान्तरं गुणैः

Chavaika (Piper chaba) and pippalimula (long pepper root) possess qualities and properties similar to Marica (black pepper) but in lesser degree. 165.

चित्रको अग्नि समः पाके शोफार्शः कृमिकुष्ठहा

Chitraka (leadwort) is similar to fire in digesting thing and cures dropsy, haemorrhoids, worms and leprosy (and othe skin diseases).

पञ्चकोलकमेतच्च मरिचेन विना स्मृतम्
गुल्मप्लीहोदरानाहशूलघ्नं दीपनं परम्

The above, excluding marica, (pippali, pippalimula, cavya, citraka and nagara) is known as panchakolaka, It cures abdominal tumors, disease of the sleen, enlargement of the abdomen, distension and colic, and is best to improve hunger and digestion.

बिल्वकाश्मर्यतर्कारीपाटलाटिण्टुकैर्महत्
जयेत्कषायतिक्तोष्णं पञ्चमूलं कफानिलौ

Bilwa, kasarya, tarari, patala and tintuka are together known as Mahat panchamula. It is astringent and bitter in taste, not in potency and mitigate kapha and anila (vata ) 167

ह्रस्वं बृहत्यंशुमतीद्वयगोक्षुरकैः स्मृतम्
स्वादुपाकरसं नातिशीतोष्णं सर्वदोशजित्

Brihatidwaya (brihati and kantakari), amsumatidwaya (saliparni and prsniparni) and goksuraka- together are known as hrasva panchamula (Laghu panchamoola). It is sweet in taste and at the end of digestion, neither very hot nor very cold in potency and mitigates all the dosas. 168.

The above two – laghu and mahat panchamoola constitute Dashamoola

बलापुनर्नवैरण्डशूपपर्णीद्वयेन तु
मध्यमं कफवातघ्नं नातिपित्तकरं सरम्

Bala, punarnava, eranda, surpaparni dvaya (masaparni and mundgaparni) together from the madhyama pancamula. It mitigates kapha and vata, does not greatly aggravate pitta and is laxative. 169.

Jivan Pancamula

अभीरुवीराजीवन्तीजीवकर्षभकैः स्मृतम्
जीवनाख्यं तु चक्षुष्यं वृष्यं पित्तानिलापहम्

Abhiru – Asparagus racemosus, vira, jivanti, jivaka and rsabhaka together from the jivana pancamula. It is good for the eye, aphrodnd mitigates pitta and anila (vata)

Trina Mancmula

तृणाख्यं पित्तजिद्दर्भकासेक्षुशरशालिभिः
इत्यौषधवर्गः

Trnakhya (trna pancamula) consisting of darbha, kasa, iksu, sara sali, mitigates pitta. 171
Thus, were described, in brief, the substances used daily as food, in groups such as suka, simbi, pakvanna, mamsa, saka, phala and ausadha. 182

Thus ends the sixth chapter called Annaswarupa Vijnaniya in sutrasthana of Astanga hrudaya composed by Vaghata.