रसविशेषविज्ञानीयाध्यायः

अथातो रसविशेषविज्ञानीयमध्यायं व्याख्यास्यामः ||१||
यथोवाच भगवान् धन्वन्तरिः ||२||

"Now, we shall explain the chapter on Rasa Vishesha Vijnaniya (Understanding Specific Tastes)."

"As spoken by the revered Lord Dhanvantari."

This marks the beginning of a new chapter that delves into the specific properties and classifications of various tastes, providing deeper insights into their unique characteristics and effects on the body as guided by the esteemed deity of Ayurveda, Lord Dhanvantari.

आकाशपवनदहनतोयभूमिषु यथासङ्ख्यमेकोत्तरपरिवृद्धाः शब्दस्पर्शरूपरसगन्धाः, तस्मादाप्यो रसः |
परस्परसंसर्गात् परस्परानुग्रहात् परस्परानुप्रवेशाच्च सर्वेषु सर्वेषां सान्निध्यमस्ति, उत्कर्षापकर्षात्तु ग्रहणम् |
स खल्वाप्यो रसः शेषभूतसंसर्गाद्विदग्धः षोढा विभज्यते; तद्यथा- मधुरोऽम्लो लवणः कटुकस्तिक्तः कषाय इति |
ते च भूयः परस्परसंसर्गात्त्रिषष्टिधा भिद्यन्ते |
तत्र, भूम्यम्बुगुणबाहुल्यान्मधुरः, भूम्यग्निगुणबाहुल्यादम्लः, तोयाग्निगुणबाहुल्याल्लवणः , वाय्वग्निगुणबाहुल्यात् कटुकः, वाय्वाकाशगुणबाहुल्यात्तिक्तः, पृथिव्यनिलगुणबाहुल्यात् कषाय इति ||३||

"In ether, air, fire, water, and earth, respectively, sound, touch, form, taste, and smell increase progressively. Therefore, Rasa (taste) is predominantly watery.

Due to mutual combination, support, and interpenetration, all elements exist in each other to some extent, but their predominant quality is determined by their degree of excellence. This watery taste, combined with other elements, becomes differentiated into six tastes: sweet, sour, salty, pungent, bitter, and astringent. These tastes further differentiate into sixty-three combinations.

Among them, sweet is predominantly earthy and watery; sour is predominantly earthy and fiery; salty is predominantly watery and fiery; pungent is predominantly airy and fiery; bitter is predominantly airy and etheric; and astringent is predominantly earthy and airy."

This Shloka explains the formation and classification of tastes based on the combination of elements and their predominant qualities. It highlights how each taste is a result of specific elemental combinations and their interactions.

तत्र, मधुराम्ललवणा वातघ्नाः, मधुरतिक्तकषायाः पित्तघ्नाः, कटुतिक्तकषायाः श्लेष्मघ्नाः ||४||

"In this context, sweet, sour, and salty tastes pacify Vata; sweet, bitter, and astringent tastes pacify Pitta; and pungent, bitter, and astringent tastes pacify Kapha."

This Shloka explains the relationship between different tastes and the doshas they pacify, highlighting which tastes are effective in balancing Vata, Pitta, and Kapha.

तत्र वायोरात्मैवात्मा, पित्तमाग्नेयं, श्लेष्मा सौम्य इति ||५||

"In this context, Vata is self-originating, Pitta is fiery, and Kapha is watery."

This Shloka explains the inherent nature of the three doshas: Vata is self-originating, Pitta has a fiery nature, and Kapha possesses watery qualities.

त एते रसाः स्वयोनिवर्धना, अन्ययोनिप्रशमनाश्च ||६||

"These tastes increase their own nature and pacify the nature of others."

This Shloka explains that each taste enhances its own inherent qualities while also having the ability to pacify the qualities of other tastes.

केचिदाहुः- अग्नीषोमीयत्वाज्जगतो रसा द्विविधाः- सौम्या आग्नेयाश्च |
मधुरतिक्तकषायाः सौम्याः; कट्वम्ललवणा आग्नेयाः |
तत्र मधुराम्ललवणाः स्निग्धा गुरवश्च, कटुतिक्तकषाया रूक्षा लघवश्च; सौम्याः शीताः, आग्नेया उष्णाः ||७||

"Some say that, due to the combination of Agni (fire) and Soma (moon), tastes are of two types: Somya (cooling) and Agneya (heating).

Sweet, bitter, and astringent tastes are Somya; pungent, sour, and salty tastes are Agneya. Among these, sweet, sour, and salty are unctuous and heavy; pungent, bitter, and astringent are dry and light; Somya tastes are cool, and Agneya tastes are hot."

This Shloka explains the classification of tastes based on their inherent nature, dividing them into cooling and heating categories, and further detailing their specific qualities and effects.

तत्र शैत्यरौक्ष्यलाघववैशद्यवैष्टम्भ्यगुणलक्षणो वायुः, तस्य समानयोनिः कषायो रसः; सोऽस्य शैत्याच्छैत्यं वर्धयति, रौक्ष्याद्रौक्ष्यं, लाघवाल्लाघवं, वैशद्याद्वैशद्यं, वैष्टम्भ्याद्वैष्टम्भ्यमिति; (१) |८|

"In this context, Vata is characterized by qualities such as coldness, roughness, lightness, clarity, and stability. Its corresponding taste is astringent; therefore, the astringent taste enhances coldness due to its cold nature, roughness due to its rough nature, lightness due to its light nature, clarity due to its clear nature, and stability due to its stable nature."

This Shloka explains how the qualities of Vata and the astringent taste are interrelated, with the astringent taste enhancing the inherent qualities of Vata.

औष्ण्यतैक्ष्ण्यरौक्ष्यलाघववैशद्यगुणलक्षणं पित्तं, तस्य समानयोनिः कटुको रसः; सोऽस्य औष्ण्यादौष्ण्यं वर्धयति, तैक्ष्ण्यात्तैक्ष्ण्यं, रौक्ष्याद्रौक्ष्यं, लाघवाल्लाघवं, वैशद्याद्वैशद्यमिति(२) |८|

"Pitta is characterized by qualities such as heat, sharpness, roughness, lightness, and clarity. Its corresponding taste is pungent. Therefore, the pungent taste enhances heat due to its hot nature, sharpness due to its sharp nature, roughness due to its rough nature, lightness due to its light nature, and clarity due to its clear nature."

This Shloka explains how the qualities of Pitta and the pungent taste are interrelated, with the pungent taste enhancing the inherent qualities of Pitta.

माधुर्यस्नेहगौरवशैत्यपैच्छिल्यगुणलक्षणः श्लेष्मा; तस्य समानयोनिर्मधुरो रसः, सोऽस्य माधुर्यान्माधुर्यं वर्धयति, स्नेहात् स्नेहं, गौरवाद्गौरवं, शैत्याच्छैत्यं, पैच्छिल्यात्पैच्छिल्यमिति (३) ||८||
तस्य पुनरन्ययोनिः कटुको रसः; स श्लेष्मणः प्रत्यनीकत्वात् कटुकत्वान्माधुर्यमभिभवति, रौक्ष्यात् स्नेहं, लाघवाद्गौरवम्, औष्ण्याच्छैत्यं, वैशद्यात् पैच्छिल्यमिति |
तदेतन्निदर्शनमात्रमुक्तं भवति (४) ||८||

"Kapha is characterized by sweetness, unctuousness, heaviness, coldness, and sliminess. Its corresponding taste is sweet; therefore, the sweet taste enhances sweetness due to its sweet nature, unctuousness due to its unctuous nature, heaviness due to its heavy nature, coldness due to its cold nature, and sliminess due to its slimy nature.

Its opposing taste is pungent; the pungent taste counteracts Kapha by diminishing sweetness due to its pungent nature, dryness counteracts unctuousness, lightness counteracts heaviness, heat counteracts coldness, and clarity counteracts sliminess.

This is given as an example."

This Shloka explains how the qualities of Kapha and the sweet taste are interrelated, with the sweet taste enhancing the inherent qualities of Kapha, while the pungent taste counteracts them.

रसलक्षणमत ऊर्ध्वं वक्ष्यामः- तत्र, यः परितोषमुत्पादयति प्रह्लादयति तर्पयति जीवयति मुखोपलेपं जनयति श्लेष्माणं चाभिवर्धयति स मधुरः; यो दन्तहर्षमुत्पादयति मुखास्रावं जनयति श्रद्धां चोत्पादयति सोऽम्लः; यो भक्तरुचिमुत्पादयति कफप्रसेकं जनयति मार्दवं चापादयति स लवणः; यो जिह्वाग्रं बाधते उद्वेगं जनयति शिरो गृह्णीते नासिकां स्रावयति स कटुकः; यो गले चोषमुत्पादयति मुखवैशद्यं जनयति भक्तरुचिं चापादयति हर्षं च स तिक्तः; यो वक्त्रं परिशोषयति जिह्वां स्तम्भयति कण्ठं बध्नाति हृदयं कर्षति पीडयति च स कषाय इति ||९||

"Next, we shall describe the characteristics of tastes:

Sweet (Madhura): It produces satisfaction, delight, nourishment, and vitality, creates a coating in the mouth, and increases Kapha.
Sour (Amla): It stimulates the teeth, causes salivation, and generates interest.
Salty (Lavana): It enhances the taste of food, induces salivation, and promotes softness.
Pungent (Katuka): It irritates the tip of the tongue, causes agitation, and affects the head and nasal passages.
Bitter (Tikta): It creates a sense of dryness in the throat, clarity in the mouth, enhances appetite, and generates interest.
Astringent (Kashaya): It dries the mouth, stiffens the tongue, constricts the throat, and causes heaviness in the heart."

This Shloka provides a detailed description of the characteristics and effects of various tastes on the body and mind.

रसगुणानत ऊर्ध्वं वक्ष्यामः- तत्र, मधुरो रसो रसरक्तमांसमेदोऽस्थिमज्जौजःशुक्रस्तन्यवर्धनश्चक्षुष्यः केश्यो वर्ण्यो बलकृत्सन्धानः शोणितरसप्रसादनो बालवृद्धक्षतक्षीणहितः षट्पदपिपीलिकानामिष्टतमस्तृष्णामूर्च्छादाहप्रशमनः षडिन्द्रियप्रसादनः कृमिकफकरश्चेति; स एवङ्गुणोऽप्येक एवात्यर्थमासेव्यमानः कासश्वासालसकवमथुवदनमाधुर्यस्वरोपघातकृमिगलगण्डानापादयति तथाऽर्बुदश्लीपदबस्तिगुदोपलेपाभिष्यन्दप्रभृतीञ्जनयति(१) |१०|

"Next, we shall describe the qualities of tastes:

Sweet (Madhura): It increases plasma, blood, muscle, fat, bone marrow, vitality, semen, and breast milk. It is beneficial for the eyes, hair, complexion, and strength. It consolidates and purifies the blood and plasma, is beneficial for children, the elderly, the injured, and the emaciated. It is highly preferred by insects like bees and ants, alleviates thirst, fainting, and burning sensations, soothes the six senses, and causes the formation of worms and Kapha.

Despite these benefits, if used excessively, it can cause cough, dyspnea, laziness, vomiting, excessive sweetness in the mouth, voice impairment, worms, goiter, tumors, elephantiasis, bladder, and anal obstructions, and excessive discharge."

This Shloka highlights the benefits and potential side effects of the sweet taste, emphasizing its role in nourishment and its impact on various bodily functions.

अम्लो जरणः पाचनो दीपनः पवननिग्रहणोऽनुलोमनः कोष्ठविदाही बहिःशीतः क्लेदनः प्रायशो ह्यद्यश्चेति; स एवङ्गुणोऽप्येक एवात्यर्थमुपसेव्यमानो दन्तहर्षनयनसम्मीलनरोमसंवेजनकफविलयनशरीरशैथिल्यान्यापादयति, तथा क्षताभिहतदग्धदष्टभग्नरुग्णशूनप्रच्युतावमूत्रितविसर्पितच्छिन्नभिन्नविद्धोत्पिष्टादीनि पाचयत्याग्नेयस्वभावात् परिदहति कण्ठमुरो हृदयं चेति(२) |१०|

"Sour (Amla): It aids in digestion, increases appetite, stimulates the digestive fire, controls wind, promotes downward movement, is mildly cooling externally, and typically causes moistening.

Despite these benefits, when consumed excessively, it can cause teeth sensitivity, closing of the eyes, hair standing on end, liquefaction of Kapha, and looseness of the body. It also has a tendency to cook wounds, burns, bites, fractures, abscesses, dislocated and ulcerated parts, boils, and fissures due to its fiery nature, causing burning in the throat, chest, and heart."

This Shloka outlines the benefits and potential side effects of the sour taste, emphasizing its role in digestion and its impact on various bodily functions.

लवणः संशोधनः पाचनो विश्लेषणः क्लेदनः शैथिल्यकृदुष्णः सर्वरसप्रत्यनीको मार्गविशोधनः सर्वशरीरावयवमार्दवकरश्चेति; स एवङ्गुणोऽप्येक एवात्यर्थमासेव्यमानो गात्रकण्डूकोठशोफवैवर्ण्यपुंस्त्वोपघातेन्द्रियोपतापमुखाक्षिपाकरक्तपित्तवातशोणिताम्लीकाप्रभृतीनापादयति(३) |१०|

"Salty (Lavana): It purifies, aids in digestion, disintegrates, moistens, and creates looseness. It is hot, antagonistic to all other tastes, clears pathways, and softens all body parts.

Despite these benefits, when consumed excessively, it can cause itching, urticaria, swelling, discoloration, impotence, sensory disturbances, mouth diseases, eye diseases, disorders of the blood and Vata, and various other conditions."

This Shloka outlines the benefits and potential side effects of the salty taste, emphasizing its role in purification and its impact on various bodily functions.

कटुको दीपनः पाचनो रोचनः शोधनः स्थौल्यालस्यकफकृमिविषकुष्ठकण्डूप्रशमनः सन्धिबन्धविच्छेदनोऽवसादनः स्तन्यशुक्रमेदसामुपहन्ता चेति; स एवङ्गुणोऽप्येक एवात्यर्थमुपसेव्यमानो भ्रममदगलताल्वोष्ठशोषदाहसन्तापबलविघातकम्पतोदभेदकृत् करचरणपार्श्वपृष्ठप्रभृतिषु च वातशूलानापादयति(४) |१०|

"Pungent (Katuka): It stimulates the digestive fire, aids in digestion, improves taste, purifies, reduces obesity, laziness, Kapha, worms, poison, skin diseases, and itching, separates joint adhesion, causes emaciation, and reduces breast milk, semen, and fat.

Despite these benefits, when consumed excessively, it can cause dizziness, intoxication, dryness of the throat, palate, and lips, burning sensation, fever, weakness, tremors, pricking pain, and swelling in the hands, feet, sides, and back."

This Shloka outlines the benefits and potential side effects of the pungent taste, emphasizing its role in stimulation and purification, while also noting the adverse effects when used excessively.

तिक्तश्छेदनो रोचनो दीपनः शोधनः कण्डूकोठतृष्णामूर्च्छाज्वरप्रशमनः स्तन्यशोधनो विण्मूत्रक्लेदमेदोवसापूयोपशोषणश्चेति; स एवङ्गुणोऽप्येक एवात्यर्थमुपसेव्यमानो गात्रमन्यास्तम्भाक्षेपकार्दितशिरःशूलभ्रमतोदभेदच्छेदास्यवैरस्यान्यापादयति(५) |१०|

"Bitter (Tikta): It cuts, enhances taste, stimulates the digestive fire, purifies, alleviates itching, urticaria, thirst, fainting, and fever, cleanses breast milk, and dries feces, urine, moisture, fat, and pus.

Despite these benefits, when consumed excessively, it can cause stiffness in the body, neck cramps, convulsions, headache, dizziness, pricking pain, cuts, and dryness in the mouth."

This Shloka outlines the benefits and potential side effects of the bitter taste, emphasizing its role in purification and its impact on various bodily functions.

कषायः सङ्ग्राहको रोपणः स्तम्भनः शोधनो लेखनः शोषणः पीडनः क्लेदोपशोषणश्चेति; स एवङ्गुणोऽप्येक एवात्यर्थमुपसेव्यमानो हृत्पीडास्यशोषोदराध्मानवाक्यग्रहमन्यास्तम्भ- गात्रस्फुरणचुमुचुमायनाकुञ्चनाक्षेपणप्रभृतीञ्जनयति ||१०||

"Astringent (Kashaya): It is absorbent, promotes healing, causes stiffness, purifies, scrapes, dries, compresses, and absorbs moisture.

Despite these benefits, when consumed excessively, it can cause heart pain, dryness of the mouth, abdominal bloating, speech impairment, stiffness in the body, muscle spasms, and other related issues."

This Shloka outlines the benefits and potential side effects of the astringent taste, emphasizing its role in absorption and its impact on various bodily functions.

अतः सर्वेषामेव द्रव्याण्युपदेक्ष्यामः |
तद्यथा- काकोल्यादिः क्षीरघृतवसामज्जशालिषष्टिकयवगोधूममाषशृङ्गाटककसेरुकत्रपुसैर्वारुकर्कारुकालाबूकालिन्दकतक- गिलोड्यप्रियालपुष्करबीजकाश्मर्यमधूकद्राक्षाखर्जूरराजादनतालनालिकेरेक्षुविकारबलातिबलात्मगुप्ता- विदारीपयस्यागोक्षुरकक्षीरमोरटमधूलिकाकूष्माण्डप्रभृतीनि समासेन मधुरो वर्गः; दाडिमामलकमातुलुङ्गाम्रातककपित्थकरमर्दबदरकोलप्राचीनामलकतिन्तिडीककोशाम्रकभव्यपारावत- वेत्रफललकुचाम्लवेतसदन्तशठदधितक्रसुराशुक्तसौवीरकतुषोदकधान्याम्लप्रभृतीनि समासेनाम्लो वर्गः; सैन्धवसौवर्चलविडपाक्यरोमकसामुद्रकपक्त्रिमयवक्षारोषरप्रसूतसुवर्चिकाप्रभृतीनि समासेन लवणो वर्गः; पिप्पल्यादिः सुरसादिः शिग्रुमधुशिग्रुमूलकलशुनसुमुखशीतशिवकुष्ठदेवदारुहरेणुकावाल्गुजफल- चण्डागुग्गुलुमुस्तलाङ्गलकीशुकनासापीलुप्रभृतीनि सालसारादिश्च प्रायशः कटुको वर्गः; आरग्वधादिर्गुडूच्यादिर्मण्डूकपर्णीवेत्रकरीरहरिद्राद्वयेन्द्रयववरुणस्वादुकण्टकसप्तपर्णबृहतीद्वयशङ्खिनीद्रवन्ती- त्रिवृत्कृतवेधनकर्कोटककारवेल्लवार्ताककरीरकरवीरसुमनःशङ्खपुष्प्यपामार्गत्रायमाणाशोकरोहिणीवैजयन्ती- सुवर्चलापुनर्नवावृश्चिकालीज्योतिष्मतीप्रभृतीनि समासेन तिक्तो वर्गः; न्यग्रोधादिरम्बष्ठादिः प्रियङ्ग्वादी रोध्रादिस्त्रिफलाशल्लकीजम्ब्वाम्रबकुलतिन्दुकफलानि कतकशाकफलपाषाणभेदकवनस्पतिफलानि सालसारादिश्च प्रायशः कुरुवककोविदारकजीवन्तीचिल्लीपालङ्क्यासुनिषण्णकप्रभृतीनि वरकादयो मुद्गादयश्च समासेन कषायो वर्गः ||११||

"Therefore, we shall describe the different categories of substances:

Sweet Category: Includes substances like Kakolyadi, milk, ghee, fat, marrow, Shali rice, Shastika rice, barley, wheat, black gram, Shringataka, Kaseruka, Trapusa, Sarivara, Karkaruka, Kalabu, Kalindaka, Kataka, Giloda, Priyala, Pushkarabija, Kashmarya, Madhuka, grapes, dates, Rajadana, Tala, Nalikera, Ikshuvikara, Balatibala, Atmagupta, Vidari, Payasya, Gokshura, Kshirakaksha, Morata, Madhulika, Kushmanda, and others.
Sour Category: Includes substances like pomegranate, amalaki, matulunga, amrataka, kapittha, karamarda, badara, kola, prachina amalaki, tamarind, Koshambra, Bhavya, paravat, vetraphala, lakucha, amla, vetasa, and others. Also includes curds, buttermilk, sura, saktu, sauviraka, tuShodaka, dhanyamla, and others.
Salty Category: Includes substances like rock salt, sauvarchala, vid salt, Romaka, Samudra salt, Paktrima, yavakshara, ushara, prasuta, suvarcika, and others.
Pungent Category: Includes substances like pippalyadi, surasa, shigru, madhu shigru, mulaka, lashuna, sumukha, sheetashiva, kushtha, devadaru, harenu, vajra, laghuja, chandana, gugul, musta, langalika, kushukana, pippali, pilu, and others. Also includes suktaka, trayamana, priyangu, tagara, haridra, and others.
Bitter Category: Includes substances like Aragvadhadi, guduchi, mandukaparni, vetra, kiratatikta, haridra, indrayava, varuna, swadukantaka, sapta parna, bruhati, shankhini, dravanti, trivrita, kritvedhana, karkotaka, karavellaka, vartaka, kiratatikta, karaveera, sumana, shankhapushpi, apamarga, trayanama, ashoka, rohinni, vaijayanti, suvarcala, punarnava, vrishchikali, jyotishmati, and others.
Astringent Category: Includes substances like Nyagrodha, Amra, Priyangu, Rodhra, Trifala, Shaluka, Jambu, Amra, Bakula, tinduka, Kshira, kataka, patha, shakha, stones, sarasa, kuruvaka, kovidara, jeevanti, chilli, palanka, sunishannaka, and others."

These categories list various substances according to their predominant tastes and qualities, providing insights into their classification and potential therapeutic uses

तत्रैतेषां रसानां संयोगास्त्रिषष्टिर्भवन्ति |
तद्यथा- पञ्चदश द्विकाः, विंशतिस्त्रिकाः, पञ्चदश चतुष्काः, षट् पञ्चकाः, एकशः षड्रसाः, एकः षट्क इति |
तेषामन्यत्र प्रयोजनानि वक्ष्यामः ||१२||

"Among these tastes, there are sixty-three combinations. They are as follows:

Fifteen pairs
Twenty groups of three
Fifteen groups of four
Six groups of five
One group of six tastes
One complete group of six tastes.

Their uses will be described elsewhere."

This Shloka explains the various combinations of tastes and indicates that their specific uses will be detailed in another section.

भवति चात्र-
जग्धाः षडधिगच्छन्ति बलिनो वश्यतां रसाः |
यथा प्रकुपिता दोषा वशं यान्ति बलीयसः ||१३||

"It is said here: The six tastes, when consumed by the strong, are brought under control; Just as aggravated doshas are subdued by the stronger."

This Shloka emphasizes that individuals with strong constitutions can control the effects of the six tastes, just as the stronger forces within the body can subdue aggravated doshas.

इति सुश्रुतसंहितायां सूत्रस्थाने रसविशेषविज्ञानीयो नाम द्विचत्वारिंशत्तमोऽध्यायः ||४२||

"Thus concludes the forty-second chapter named Rasa Vishesha Vijnaniya (Understanding Specific Tastes) in the Sushruta Samhita, Sutrasthana section."

We have successfully explored another fascinating chapter in the Sushruta Samhita! This chapter provided a comprehensive understanding of the various tastes and their unique characteristics, as well as their impact on the body's doshas.