द्रवद्रव्यविध्यध्यायः
अथातो द्रवद्रव्यविधिमध्यायं व्याख्यास्यामः ||१||
यथोवाच भगवान् धन्वन्तरिः ||२||
"Now, we shall explain the chapter on liquid substances."
"As spoken by the revered Dhanvantari."
These Shlokas mark the beginning of a new chapter focused on the preparation, properties, and uses of liquid substances in Ayurveda, as taught by the revered sage Dhanvantari. This chapter aims to provide comprehensive knowledge about various liquid formulations and their therapeutic applications.
पानीयमान्तरीक्षमनिर्देश्यरसममृतं जीवनं तर्पणं धारणमाश्वासजननं श्रमक्लमपिपासामदमूर्च्छातन्द्रानिद्रादाहप्रशमनमेकान्ततः पथ्यतमं च ||३||
"Water, the essence of the atmosphere, is indescribable in taste, like nectar, life-giving, nourishing, sustaining, refreshing, relieving fatigue, exhaustion, thirst, intoxication, fainting, sleepiness, insomnia, and burning sensation. It is ultimately the most beneficial."
This Shloka extols the numerous benefits of water, emphasizing that it is essential for life and health. Water is depicted as a life-giving, sustaining, and refreshing substance that helps alleviate various conditions like fatigue, thirst, and burning sensations, making it indispensable for overall well-being.
तदेवावनिपतितमन्यतमं रसमुपलभते स्थानविशेषान्नदीनदसरस्तडागवापीकूपचुण्टीप्रस्रवणोद्भिदविकिरकेदारपल्वलादि षु स्थानेष्ववस्थितमिति ||४||
"That same liquid, upon descending onto the earth, acquires specific qualities based on its location, dwelling in places such as rivers, lakes, ponds, reservoirs, wells, pits, springs, gardens, fields, and marshes."
This Shloka elucidates that water, when it falls upon the earth, attains unique properties and characteristics depending on the specific locations it inhabits, illustrating its diverse roles and functions in nature.
तत्र, ‘लोहितकपिलपाण्डुनीलपीतशुक्लेष्ववनिप्रदेशेषु मधुराम्ललवणकटुतिक्तकषायाणि यथासङ्ख्यमुदकानि सम्भवन्ति’ इत्येके भाषन्ते ||५||
"There, in red, yellow, whitish, blue, yellowish-brown, and grey regions of the earth, different waters are said to possess sweet, sour, salty, pungent, bitter, and astringent tastes respectively."
This Shloka explains that depending on the specific regions of the earth, water can acquire different tastes such as sweet, sour, salty, pungent, bitter, and astringent, influenced by the natural characteristics of those regions.
तत्तु न सम्यक्; पृथिव्यादीनामन्योन्यानुप्रवेशकृतः सलिलरसो भवत्युत्कर्षापकर्षेण |
तत्र, स्वलक्षणभूयिष्ठायां भूमावम्लं लवणं च; अम्बुगुणभूयिष्ठायां मधुरं; तेजोगुणभूयिष्ठायां कटुकं तिक्तं च; वायुगुणभूयिष्ठायां कषायम्; आकाशगुणभूयिष्ठायामव्यक्तरसम्, अव्यक्तं ह्याकाशमित्यतः; तत् प्रधानमव्यक्तरसत्वात्, तत्पेयमान्तरीक्षालाभे ||६||
"However, this is not accurate; the taste of water is influenced by the interpenetration of the properties of earth and other elements through mutual interaction, creating variations in taste. In regions where the earth’s qualities dominate, water tastes sour and salty; in areas dominated by water qualities, it tastes sweet; in regions with predominant fire qualities, it tastes pungent and bitter; in areas with predominant air qualities, it tastes astringent; and in regions with predominant ether qualities, it has an indistinct taste. This indicates the chief characteristic of ether, which is an indistinct taste that water acquires from the atmosphere."
These Shlokas emphasize how the taste of water changes based on the dominant ambient elements. Earth-dominated regions produce sour and salty water; water-dominated regions yield sweet water; fire-dominated regions create pungent and bitter water; air-dominated areas generate astringent water; and ether-dominated locations render an indistinct-tasting water, capturing the chief characteristic of ether.
तत्रान्तरीक्षं चतुर्विधम् |
तद्यथा- धारं, कारं, तौषारं, हैममिति |
तेषां धारं प्रधानं, लघुत्वात्; तत् पुनर्द्विविधं- गाङ्गं, सामुद्रं चेति |
तत्र गाङ्गमाश्वयुजे मासि प्रायशो वर्षति |
तयोर्द्वयोरपि परीक्षणं कुर्वीत- शाल्योदनपिण्डमकुथितमविदग्धं रजतभाजनोपहितं वर्षति देवे बहिष्कुर्वीत, स यदि मुहूर्तं स्थितस्तादृश एव भवति तदा गाङ्गं पततीत्यवगन्तव्यं; वर्णान्यत्वे सिक्थप्रक्लेदे च सामुद्रमिति विद्यात्, तन्नोपादेयम् |
सामुद्रमप्याश्वयुजे मासि गृहीतं गाङ्गवद्भवति |
गाङ्गं पुनः प्रधानं, तदुपाददीताश्वयुजे मासि |
शुचिशुक्लविततपटैकदेशच्युतमथवा हर्म्यतलपरिभ्रष्टमन्यैर्वा शुचिभिर्भाजनैर्गृहीतं सौवर्णे राजते मृन्मये वा पात्रे निदध्यात् |
तत् सर्वकालमुपयुञ्जीत, तस्यालाभे भौमम् |
तच्चाकाशगुणबहुलम् |
तत् पुनः सप्तविधम् |
तद्यथा- कौपं, नादेयं, सारसं, ताडागं, प्रास्रवणम्, औद्भिदं, चौण्ट्यमिति ||७||
"There are four types of atmospheric waters; namely, Dhara (torrent), Kara (hail), Tousara (frost), and Haima (snow). Among these, Dhara is considered primary due to its lightness. Dhara is further classified into two types: Gangetic and Oceanic. Gangetic water predominantly falls in the Ashvayuja month. To test these waters, place a lump of boiled white rice in a silver vessel under the rain. If the lump remains unchanged after a while, then the water is Gangetic. If it changes color or texture, indicating the presence of waxy substances, it is Oceanic and should not be used. Oceanic water collected in Ashvayuja month also becomes similar to Gangetic water. Gangetic water is regarded as primary and should be collected in Ashvayuja month. Collect rainwater in clean, white stretched cloth or from clean surfaces using clean vessels made of gold, silver, or clay. This water can be used at any time, and in its absence, use underground water, which is rich in ether qualities. There are seven types of underground water: well water, spring water, lake water, pond water, stream water, garden water, and pit water."
This Shloka explains the various types of atmospheric and underground water, providing guidelines for their collection and usage, emphasizing the importance of Gangetic water and the methods to test and collect it. It also highlights the significance of cleanliness and the appropriate materials to store water.
तत्र वर्षास्वान्तरिक्षमौद्भिदं वा सेवेत, महागुणत्वात्; शरदि सर्वं, प्रसन्नत्वात्; हेमन्ते सारसं ताडागं वा; वसन्ते कौपं प्रास्रवणं वा; ग्रीष्मेऽप्येवं; प्रावृषि चौण्ट्यमनभिवृष्टं सर्वं चेति ||८||
"In the rainy season, one should use atmospheric or plant-derived water due to its superior qualities; during autumn, all types of water are good to use because of their clarity; in winter, lake or pond water; in spring, well or spring water; during summer, the same as spring; and in the monsoon, avoid water that has not been freshly rained upon, and prefer all water types."
This Shloka provides guidelines on the preferred types of water to use in different seasons, emphasizing the qualities that make certain water types more suitable during specific times of the year.
कीटमूत्रपुरीषाण्डशवकोथप्रदूषितम् |
तृणपर्णोत्करयुतं कलुषं विषसंयुतम् ||९||
योऽवगाहेत वर्षासु पिबेद्वाऽपि नवं जलम् |
स बाह्याभ्यन्तरान् रोगान् प्राप्नुयात् क्षिप्रमेव तु ||१०||
"Water contaminated with insect urine and feces, dead bodies, or decay, mixed with grass or leaves, and polluted with poison, is impure. Anyone who bathes in or drinks fresh water during the rainy season contaminated in this way will quickly contract external and internal diseases."
These Shlokas warn against using contaminated water during the rainy season as it leads to various ailments, stressing the importance of clean water.
तत्र यत् पङ्कशैवलहठतृणपद्मपत्रप्रभृतिभिरवच्छन्नं रविशशिकिरणानिलैर्नाभिजुष्टं गन्धवर्णरसोपसृष्टं तद्व्यापन्नमिति विद्यात् |
तस्य स्पर्शरूपरसगन्धवीर्यविपाकदोषाः षट् सम्भवन्ति |
तत्र, खरता पैच्छिल्यमौष्ण्यं दन्तग्राहिता च स्पर्शदोषः, पङ्कसिकताशैवालबहुवर्णता रूपदोषः; व्यक्तरसता रसदोषः; अनिष्टगन्धता गन्धदोषः; यदुपयुक्तं तृष्णागौरवशूलकफप्रसेकानापादयति स विर्यदोषः; यदुपयुक्तं चिराद्विपच्यते विष्टम्भयति वा स विपाकदोष इति |
त एते आन्तरिक्षे न सन्ति ||११||
"Any water that is covered by mud, moss, grass, or other debris, and not exposed to sunlight, moonlight, or wind, and is affected by unpleasant smell, color, and taste should be considered contaminated. Such water has six types of defects: defects of touch (coarseness, slipperiness, heat, hardness), appearance (cloudiness, presence of mud, sand, or algae), taste (unpleasant taste), smell (unpleasant odor), potency (causing thirst, heaviness, abdominal pain, excessive mucus production), and digestion (delayed digestion, causing stiffness). These defects are not present in atmospheric water."
This Shloka advises against using water contaminated by various impurities, emphasizing that such water can have multiple defects affecting touch, appearance, taste, smell, potency, and digestion. It highlights the fact that atmospheric water is free from these defects.
व्यापन्नस्य चाग्निक्वथनं सूर्यातपप्रतापनं तप्तायःपिण्डसिकतालोष्ट्राणां वा निर्वापणं प्रसादनं च कर्तव्यं, नागचम्पकोत्पलपाटलापुष्पप्रभृतिभिश्चाधिवासनमिति ||१२||
"Contaminated water should be purified by boiling it over fire, heating it in sunlight, or quenching heated lumps of iron, sand, or stones. It should also be treated with fragrant flowers such as Naga, Champaka, Utpala, Patala, and others."
This Shloka outlines methods for purifying contaminated water, emphasizing techniques like boiling, sun exposure, and using heated materials, along with the use of fragrant flowers to enhance its quality.
सौवर्णे राजते ताम्रे कांस्ये मणिमयेऽपि वा |
पुष्पावतंसं भौमे वा सुगन्धि सलिलं पिबेत् ||१३||
"Drink fragrant water stored in vessels made of gold, silver, copper, bronze, or gemstones, or in earthen pots adorned with flowers."
This Shloka highlights the importance of using clean and fragrant water, stored in various types of vessels, to ensure its purity and beneficial properties.
व्यापन्नं वर्जयेन्नित्यं तोयं यच्चाप्यनार्तवम् |
दोषसञ्जननं ह्येतन्नाददीताहितं तु तत् ||१४||
व्यापन्नमुदकं यस्तु पिबतीहाप्रसादितम् |
श्वयथुं पाण्डुरोगं च त्वग्दोषमविपाकताम् ||१५||
श्वासकासप्रतिश्यायशूलगुल्मोदराणि च |
अन्यान्वा विषमान्रोगान्प्राप्नुयादचिरेण सः ||१६||
"One should always avoid contaminated water and water unsuited to the season. Such water causes disease and should not be consumed. Drinking unpurified contaminated water may lead to swelling, anemia, skin diseases, indigestion, breathing issues, cough, cold, pain, abdominal lumps, and other serious conditions."
These Shlokas highlight the importance of avoiding contaminated and seasonally inappropriate water to prevent diseases and health issues that arise from consuming such water.
तत्र सप्त कलुषस्य प्रसादनानि भवन्ति |
तद्यथा- कतकगोमेदकबिसग्रन्थिशैवालमूलवस्त्राणि मुक्तामणिश्चेति ||१७||
"There are seven methods for purifying impure water, namely: Kataka seeds, Gomedaka (garnet), lotus stalk, Shaiwala (a type of aquatic plant), root, cloth, and pearl."
This Shloka outlines various traditional methods used in Ayurveda to purify contaminated water, utilizing natural substances and materials known for their cleansing properties.
पञ्च निक्षेपणानि भवन्ति |
तद्यथा- फलकं, त्र्यष्टकं, मुञ्जवलय, उदकमञ्चिका, शिक्यं चेति ||१८||
"There are five types of water containers, namely: wooden planks, three-sided containers, reed rings, earthen pots, and hanging baskets."
This Shloka describes different types of traditional containers used for storing and transporting water, highlighting the diversity of materials and designs utilized in ancient practices.
सप्त शीतीकरणानि भवन्ति; तद्यथा- प्रवातस्थापनम्, उदकप्रक्षेपणं, यष्टिकाभ्रामणं, व्यजनं, वस्त्रोद्धरणं, वालुकाप्रक्षेपणं, शिक्यावलम्बनं चेति ||१९||
"There are seven methods of cooling water: placing it in the wind, pouring it from one container to another, stirring with a stick, fanning, wrapping it in a cloth, sprinkling with sand, and suspending in a basket."
This Shloka lists traditional techniques used in Ayurveda for cooling water, ensuring it is pleasant and refreshing to drink.
निर्गन्धमव्यक्तरसं तृष्णाघ्नं शुचि शीतलम् |
अच्छं लघु च हृद्यं च तोयं गुणवदुच्यते ||२०||
"Water that is odorless, tasteless, thirst-quenching, pure, cool, clear, light, and pleasant is considered to be of high quality."
This Shloka describes the qualities of pure and high-quality water, emphasizing its characteristics such as being odorless, tasteless, refreshing, pure, cool, clear, light, and pleasant.
तत्र नद्यः पश्चिमाभिमुखाः पथ्याः, लघूदकत्वात्; पूर्वाभिमुखास्तु न प्रशस्यन्ते, गुरूदकत्वात्; दक्षिणाभिमुखा नातिदोषलाः, साधारणत्वात् |
तत्र सह्यप्रभवाःकुष्ठं जनयन्ति, विन्ध्यप्रभवाः कुष्ठं पाण्डुरोगं च, मलयप्रभवाः कृमीन्, महेन्द्रप्रभवाः श्लीपदोदराणि, हिमवत्प्रभवा हृद्रोगश्वयथुशिरोरोगश्लीपदगलगण्डान्, प्राच्यावन्त्या अपरावन्त्याश्चार्शांस्युपजनयन्ति, पारियात्रप्रभवाः पथ्या बलारोग्यकर्य इति ||२१||
"Rivers flowing westward are considered beneficial due to the lightness of their water, while eastward flowing rivers are not recommended due to the heaviness of their water. Southward flowing rivers are moderately beneficial due to their neutrality. Rivers originating from the Sahyadri mountains cause skin diseases; those from the Vindhya mountains cause both skin and anemia diseases; rivers from the Malaya mountains cause worms; those from the Mahendra mountains cause elephantiasis and abdominal diseases. The rivers originating from the Himalayas cause heart disease, swelling, head diseases, elephantiasis, and goiter. Rivers from Eastern and Western Avanti regions cause hemorrhoids, while those from the Parijat mountains are beneficial, promoting strength and health."
This Shloka provides an analysis of rivers based on their direction and origin, explaining the health benefits and potential diseases associated with the water from different sources and directions.
नद्यः शीघ्रवहा लघ्व्यः प्रोक्ता याश्चामलोदकाः |
गुर्व्यः शैवालसञ्छन्नाः कलुषा मन्दगाश्च याः ||२२||
"Rivers with swift currents, light water, and clear flow are considered good, while those with slow currents, heavy water, covered with algae, and turbid are considered poor."
This Shloka highlights the contrasting characteristics of rivers with swift and clear flows versus those with slow and turbid flows, emphasizing the importance of clean and light water.
प्रायेण नद्यो मरुषु सतिक्ता लवणान्विताः |
लघ्व्यः समधुराश्चैव पौरुषेया बले हिताः ||२३||
"Generally, rivers in deserts are slightly bitter and salty; they are light, somewhat sweet, and beneficial for strength and vitality."
This Shloka describes the characteristics of rivers found in desert regions, noting their slight bitterness and saltiness, yet light and somewhat sweet nature, making them beneficial for health and strength.
तत्र सर्वेषामेव भौमानां ग्रहणं प्रत्यूषसि, तत्र ह्यमलत्वं शैत्यं चाधिकं भवति, स एव चापां परो गुण इति ||२४||
"Therefore, it is recommended to collect all types of underground water at dawn, as it is the purest and cool at that time, which is considered the highest quality of water."
This Shloka emphasizes the practice of collecting underground water early in the morning, due to its higher purity and coolness, highlighting these as key attributes of high-quality water.
दिवार्ककिरणैर्जुष्टं निशायामिन्दुरश्मिभिः |
अरूक्षमनभिष्यन्दि तत्तुल्यं गगनाम्बुना ||२५||
"Water that is exposed to sunlight during the day and moonlight at night is neither too dry nor too moist, similar to atmospheric water."
This Shloka describes the qualities of water that has been exposed to sunlight and moonlight, highlighting its balanced characteristics, making it akin to atmospheric water.
गगनाम्बु त्रिदोषघ्नं गृहीतं यत् सुभाजने |
बल्यं रसायनं मेध्यं पात्रापेक्षि ततः परम् ||२६||
"Atmospheric water, which is tri-doshic (balances the three doshas) and collected in a clean vessel, is strengthening, rejuvenating, and highly beneficial for the mind. It is therefore highly preferred to store water in such vessels."
This Shloka elaborates on the benefits of atmospheric water, emphasizing its balanced nature and numerous health benefits when collected and stored properly.
रक्षोघ्नं शीतलं ह्लादि ज्वरदाहविषापहम् |
चन्द्रकान्तोद्भवं वारि पित्तघ्नं विमलं स्मृतम् ||२७||
"Water that originates from moonstones is considered rakshoghnam (protective against evil), cool, refreshing, and effective in alleviating fever, burning sensations, and poison. It is also known to balance pitta and is pure."
This Shloka extolls the virtues of water that comes from moonstones, emphasizing its protective, cooling, and purifying qualities, especially in balancing pitta dosha and counteracting fever and poison.
मूर्च्छापित्तोष्णदाहेषु विषे रक्ते मदात्यये |
भ्रमक्लमपरीतेषु तमके वमथौ तथा ||२८||
ऊर्ध्वगे रक्तपित्ते च शीतमम्भः प्रशस्यते |२९|
"Cool water is highly recommended for conditions such as fainting, pitta imbalance, heat, burning sensation, poison, excessive bleeding, intoxication, dizziness, exhaustion, breathlessness, vomiting, and in cases of upward-moving raktapitta (hemorrhage)."
These Shlokas emphasize the therapeutic benefits of cool water in alleviating various conditions related to heat, pitta dosha, and other ailments, highlighting its importance in Ayurveda.
पार्श्वशूले प्रतिश्याये वातरोगे गलग्रहे ||२९||
आध्माने स्तिमिते कोष्ठे सद्यःशुद्धे नवज्वरे |
हिक्कायां स्नेहपीते च शीताम्बु परिवर्जयेत् ||३०||
"Avoid drinking cold water in cases of side pain, cold, vata disorders, sore throat, bloating, constipation, immediate post-cleansing, fresh fever, hiccups, and after consuming oily substances."
This Shloka advises against the consumption of cold water in several conditions related to vata disorders, digestion issues, respiratory problems, and after certain treatments or food intake.
नादेयं वातलं रूक्षं दीपनं लघु लेखनम् |
तदभिष्यन्दि मधुरं सान्द्रं गुरु कफावहम् ||३१||
तृष्णाघ्नं सारसं बल्यं कषायं मधुरं लघु |
ताडागं वातलं स्वादु कषायं कटुपाकि च ||३२||
वातश्लेष्महरं वाप्यं सक्षारं कटु पित्तलम् |
सक्षारं पित्तलं कौपं श्लेष्मघ्नं दीपनं लघु ||३३||
चौण्ट्यमग्निकरं रूक्षं मधुरं कफकृन्न च |
कफघ्नं दीपनं हृद्यं लघु प्रस्रवणोद्भवम् ||३४||
मधुरं पित्तशमनमविदाह्यौद्भिदं स्मृतम् |
वैकिरं कटु सक्षारं श्लेष्मघ्नं लघु दीपनम् ||३५||
कैदारं मधुरं प्रोक्तं विपाके गुरु दोषलम् |
तद्वत्पाल्वलमुद्दिष्टं विशेषाद्दोषलं तु तत् ||३६||
सामुद्रमुदकं विस्रं लवणं सर्वदोषकृत् |३७|
"Naadeyam (well water) is vata-alleviating, dry, stimulating, light, and cleansing. It's slightly sweet, dense, heavy, and raises kapha. Lake water is thirst-quenching, nourishing, astringent, mild, and light. Pond water is vata-alleviating, sweet, astringent, and has a pungent aftertaste. Vapi water reduces vāta and kapha, contains alkali, has a pungent and hot post-digestive effect. Well water alleviates pitta, has a pungent taste, and is light and digesting. Chuntiyam water is digestive, dry, sweet, and doesn’t aggravate kapha. It reduces kapha, is digesting, pleasant, and light. Spring water is sweet, reduces pitta, and is non-irritating. Garden water is pungent, contains alkali, reduces kapha, and is digesting and light. Field water is sweet and heavy post-digestion, causing dosha imbalances. Marsh water is similar but particularly causes dosha imbalances. Sea water is malodorous, salty, and causes imbalances of all doshas."
These Shlokas classify different types of water based on their source and the corresponding Ayurvedic properties, providing comprehensive guidelines on their usage and effects.
अनेकदोषमानूपं वार्यभिष्यन्दि गर्हितम् ||३७||
एभिर्दोषैरसंयुक्तं निरवद्यं तु जाङ्गलम् |
पाकेऽविदाहि तृष्णाघ्नं प्रशस्तं प्रीतिवर्धनम् ||३८||
दीपनं स्वादु शीतं च तोयं साधारणं लघु |३९|
"Water from marshy areas is considered bad due to numerous impurities and its tendency to obstruct channels. In contrast, water from dry regions is free from such defects, is pure, non-irritating during digestion, thirst-quenching, appreciated, and enhances satisfaction. It is digesting, sweet in taste, cool, general, and light."
These Shlokas highlight the contrast between water from marshy areas versus dry regions, emphasizing the purity and beneficial attributes of water from dry regions.
कफमेदोऽनिलामघ्नं दीपनं बस्तिशोधनम् ||३९||
श्वासकासज्वरहरं पथ्यमुष्णोदकं सदा |४०|
"Warm water is always considered beneficial as it alleviates kapha, medas (fat), and vāta; stimulates digestion; cleanses the urinary bladder; and relieves conditions like dyspnea, cough, and fever."
These Shlokas praise the benefits of warm water, highlighting its role in balancing doshas and improving overall health.
यत् क्वाथ्यमानं निर्वेगं निष्फेनं निर्मलं लघु ||४०||
चतुर्भागावशेषं तु तत्तोयं गुणवत् स्मृतम् |४१|
"Water that, when boiled, does not overflow, is free of foam, clear, light, and reduced to a quarter of its original volume is considered of high quality."
These Shlokas emphasize the process of boiling water to enhance its quality, ensuring that it meets specific Ayurvedic standards to be considered beneficial and pure.
न च पर्युषितं देयं कदाचिद्वारि जानता ||४१||
अम्लीभूतं कफोत्क्लेदि न हितं तत् पिपासवे |४२|
"One should never drink standing water, as it becomes sour and exacerbates kapha. Such water is not beneficial for quenching thirst."
These Shlokas emphasize the importance of drinking fresh water, highlighting the negative effects of consuming water that has been stored for too long.
मद्यपानात्समुद्भूते रोगे पित्तोत्थिते तथा ||४२||
सन्निपातसमुत्थे च शृतशीतं प्रशस्यते |४३|
"In diseases caused by alcohol consumption, as well as those arising from pitta imbalance and tridoshic disorders, boiled and cooled water is considered highly beneficial."
These Shlokas emphasize the therapeutic use of boiled and cooled water in treating ailments related to alcohol consumption, pitta imbalance, and tridoshic disorders, highlighting its soothing and balancing effects.
स्निग्धं स्वादु हिमं हृद्यं दीपनं बस्तिशोधनम् ||४३||
वृष्यं पित्तपिपासाघ्नं नालिकेरोदकं गुरु |४४|
"Coconut water is unctuous, sweet, cooling, pleasant, digesting, and cleanses the urinary bladder. It is also aphrodisiac, alleviates pitta and thirst, but is heavy."
These Shlokas describe the beneficial properties of coconut water, emphasizing its cooling and calming effects, as well as its role in cleansing and nourishment, though it is considered heavy.
दाहातीसारपित्तासृङ्मूर्च्छामद्यविषार्तिषु ||४४||
शृतशीतं जलं शस्तं तृष्णाच्छर्दिभ्रमेषु च |४५|
"In conditions of burning sensation, diarrhea, excessive pitta, bleeding, fainting, effects of alcohol, and poison, boiled and cooled water is beneficial. It is also effective in relieving thirst, vomiting, and dizziness."
These Shlokas emphasize the therapeutic use of boiled and cooled water in various conditions related to pitta imbalance, digestive issues, and intoxication, highlighting its soothing and balancing effects.
अरोचके प्रतिश्याये प्रसेके श्वयथौ क्षये ||४५||
मन्देऽग्नावुदरे कुष्ठे ज्वरे नेत्रामये तथा |
व्रणे च मधुमेहे च पानीयं मन्दमाचरेत् ||४६||
इति जलवर्गः |
"In conditions such as anorexia, cold, excessive salivation, swelling, tuberculosis, weak digestion, abdominal diseases, skin diseases, fever, eye diseases, ulcers, and diabetes, water should be consumed slowly."
The concluding phrase indicates the completion of the discourse on the water category, summarizing different conditions where careful and slow consumption of water is advised.
अथ क्षीरवर्गः |
गव्यमाजं तथा चौष्ट्रमाविकं माहिषं च यत् |
अश्वायाश्चैव नार्याश्च करेणूनां च यत्पयः ||४७||
"Now, the category of milk: Cow's milk, goat's milk, camel's milk, sheep's milk, buffalo's milk, horse's milk, human milk, and elephant's milk."
This verse introduces the classification of different types of milk used in Ayurveda, indicating the variety of sources from which milk can be obtained for various therapeutic applications.
तत्त्वनेकौषधिरसप्रसादं प्राणदं गुरु |
मधुरं पिच्छिलं शीतं स्निग्धं श्लक्ष्णं सरं मृदु |
सर्वप्राणभृतां तस्मात् सात्म्यं क्षीरमिहोच्यते ||४८||
"Milk, which nourishes life, is sweet, unctuous, cool, smooth, and soft, is considered compatible (suitable) for all living beings due to its numerous medicinal properties."
This Shloka highlights the comprehensive benefits of milk, emphasizing its nourishing and life-sustaining qualities, making it suitable for consumption by all living beings.
तत्र सर्वमेव क्षीरं प्राणिनामप्रतिषिद्धं जातिसात्म्यात्, वातपित्तशोणितमानसेष्वपि विकारेष्वविरुद्धं, जीर्णज्वरकासश्वासशोषक्षयगुल्मोन्मादोदरमूर्च्छाभ्रममददाहपिपासाहृद्बस्तिदोष- पाण्डुरोगग्रहणीदोषार्शःशूलोदावर्तातिसारप्रवाहिकायोनिरोगगर्भास्रावरक्तपित्तश्रमक्लमहरं, पाप्मापहं बल्यं वृष्यं वाजीकरणं रसायनं मेध्यं वयःस्थापनमायुष्यं जीवनं बृंहणं सन्धानं वमनविरेचनास्थापनं तुल्यगुणत्वाच्चौजसो वर्धनं बालवृद्धक्षतक्षीणानां क्षुद्व्यवायव्यायामकर्शितानां च पथ्यतमम् ||४९||
"All types of milk are generally suitable for all creatures due to their compatibility with nature. They are particularly beneficial and non-antagonistic in conditions related to vata, pitta, blood, and mental disorders. Milk is useful in various ailments including chronic fever, cough, dyspnea, consumption, tumors, insanity, abdominal diseases, fainting, vertigo, intoxication, burning sensation, thirst, heart and bladder disorders, anemia, malabsorption, piles, pain, spasms, diarrhea, dysentery, reproductive disorders, and bleeding during pregnancy. It helps alleviate fatigue and exhaustion, is nourishing, aphrodisiac, rejuvenating, beneficial for the mind, supports longevity, life-sustaining, bulk-promoting, strengthens healing. It is also beneficial in vomiting, purgation, and enema, due to its similar qualities to ojas. It promotes ojas and is most wholesome for infants, the elderly, emaciated, hungry, sexually active, and those exhausted by exercise."
These Shlokas extoll the numerous therapeutic applications of milk, highlighting its broad-spectrum benefits for various physical and mental conditions, making it an essential component in Ayurvedic healing.
अल्पाभिष्यन्दि गोक्षीरं स्निग्धं गुरु रसायनम् |
रक्तपित्तहरं शीतं मधुरं रसपाकयोः ||५०||
जीवनीयं तथा वातपित्तघ्नं परमं स्मृतम् |५१|
"Cow’s milk is slightly channel-blocking, unctuous, heavy, and rejuvenative. It alleviates rakta pitta (bleeding disorders), is cool, and is sweet in both taste and post-digestive effect. It is life-promoting, and best for balancing vata and pitta doshas."
This emphasizes the excellent qualities of cow’s milk, highlighting its role in specific health conditions and balancing doshas, making it highly beneficial.
गव्यतुल्यगुणं त्वाजं विशेषाच्छोषिणां हितम् ||५१||
दीपनं लघु सङ्ग्राहि श्वासकासास्रपित्तनुत् |
अजानामल्पकायत्वात् कटुतिक्तनिषेवणात् ||५२||
नात्यम्बुपानाद्व्यायामात् सर्वव्याधिहरं पयः |५३|
"Goat’s milk has similar properties to cow’s milk but is particularly beneficial for those suffering from emaciation. It stimulates digestion, is light, astringent, and alleviates problems of dyspnea, cough, and bleeding disorders. Due to the small size of goats, their consumption of bitter and pungent plants, limited water intake, and physical activity, their milk is effective in alleviating all diseases."
These Shlokas detail the attributes of goat’s milk, emphasizing its specific benefits in Ayurvedic medicine, particularly for individuals needing nourishment and recovery from various ailments.
रूक्षोष्णं लवणं किञ्चिदौष्ट्रं स्वादुरसं लघु ||५३||
शोफगुल्मोदरार्शोघ्नं कृमिकुष्ठविषापहम् |५४|
"Camel’s milk is slightly salty, unctuous, hot, light, and somewhat astringent. It is beneficial in reducing swelling, tumors, abdominal diseases, hemorrhoids, worms, skin diseases, and poison."
These Shlokas explain the properties and therapeutic benefits of camel’s milk, highlighting its specific applications in Ayurveda for treating various ailments.
आविकं मधुरं स्निग्धं गुरु पित्तकफावहम् ||५४||
पथ्यं केवलवातेषु कासे चानिलसम्भवे |५५|
महाभिष्यन्दि मधुरं माहिषं वह्निनाशनम् ||५५||
निद्राकरं शीततरं गव्यात् स्निग्धतरं गुरु |५६|
"Buffalo’s milk is highly channel-clogging, sweet, and suppresses the digestive fire. It induces sleep, is cooler than cow’s milk, more unctuous, and heavier."
These Shlokas describe the properties and effects of buffalo’s milk, emphasizing its unique features and specific applications in Ayurveda.
उष्णमैकशफं बल्यं शाखावातहरं पयः ||५६||
मधुराम्लरसं रूक्षं लवणानुरसं लघु |५७|
"Elephant's milk is hot, strengthening, and alleviates vata in the limbs. It has a sweet and sour taste, is dry, and has a slight salty taste. It is also light."
These Shlokas detail the properties and benefits of elephant's milk in Ayurveda, emphasizing its specific applications for strengthening and balancing vata-related conditions.
नार्यास्तु मधुरं स्तन्यं कषायानुरसं हिमम् ||५७||
नस्याश्च्योतनयोः पथ्यं जीवनं लघु दीपनम् |५८|
"Human breast milk is sweet, slightly astringent, cooling, suitable for nasal administration and eye drops, life-nourishing, light, and digesting."
These Shlokas explain the properties and benefits of human breast milk, with specific references to its suitability in Ayurvedic treatments like nasal administration and eye drops.
हस्तिन्या मधुरं वृष्यं कषायानुरसं गुरु ||५८||
स्निग्धं स्थैर्यकरं शीतं चक्षुष्यं बलवर्धनम् |५९|
"Elephant's milk is sweet, aphrodisiac, slightly astringent, heavy, unctuous, stabilizing, cooling, beneficial for the eyes, and increases strength."
These Shlokas explain the properties and benefits of elephant's milk in Ayurveda, highlighting its specific applications for strengthening and stabilizing, as well as its cooling and nourishing effects.
प्रायः प्राभातिकं क्षीरं गुरु विष्टम्भि शीतलम् ||५९||
रात्र्याः सोमगुणत्वाच्च व्यायामाभावतस्तथा |६०|
"Milk produced early in the morning is generally heavy, constipating, and cooling due to its connection with soma (moon) qualities and the absence of exercise during the night."
This Shloka explains the properties of early morning milk, highlighting its cooling, heavy, and constipating nature, which are influenced by the absence of activity and the moon's attributes.
दिवाकराभितप्तानां व्यायामानिलसेवनात् ||६०||
श्रमघ्नं वातनुच्चैव चक्षुष्यं चापराह्णिकम् |६१|
"Milk produced in the afternoon, warmed by the sun and influenced by physical activity and wind, alleviates fatigue, elevates vata, and is beneficial for the eyes."
These Shlokas explain the properties of afternoon milk, highlighting its unique benefits and refreshment qualities.
पयोऽभिष्यन्दि गुर्वामं प्रायशः परिकीर्तितम् ||६१||
"Milk is generally considered channel-blocking, heavy, and difficult to digest."
This Shloka highlights the common Ayurvedic perception of milk, emphasizing its properties like being channel-blocking, heavy, and having a tendency to be difficult to digest.
तदेवोक्तं लघुतरमनभिष्यन्दि वै शृतम् |६२|
"The same milk, when boiled, is lighter and non-channel blocking."
This Shloka emphasizes the transformation of milk's properties through boiling, making it lighter and less likely to block channels, enhancing its digestibility and benefits.
वर्जयित्वा स्त्रियाः स्तन्यमाममेव हि तद्धितम् ||६२||
"Except for a woman's breast milk, raw milk is beneficial."
This Shloka highlights the exception of human breast milk, indicating that while raw milk from animals can be beneficial, human breast milk is uniquely essential and should be consumed as it is, without boiling.
धारोष्णं गुणवत् क्षीरं विपरीतमतोऽन्यथा |६३|
"Fresh, hot milk is considered beneficial, whereas cold milk is considered to be the opposite."
These Shlokas highlight the distinction in the benefits of consuming fresh, hot milk compared to cold milk in Ayurvedic practice.
तदेवातिशृतं शीतं गुरु बृंहणमुच्यते ||६३||
"The same milk, when excessively boiled and cooled, is considered heavy and nourishing."
These Shlokas highlight the transformation of milk's properties through over-boiling and cooling, making it heavy and more nourishing according to Ayurvedic principles.
अनिष्टगन्धमम्लं च विवर्णं विरसं च यत् |
वर्ज्यं सलवणं क्षीरं यच्च विग्रथितं भवेत् ||६४||
इति क्षीरवर्गः |
"Milk that has unwanted odor, sour taste, discolored, tasteless, salty, or curdled should be avoided."
These Shlokas outline the characteristics of milk that should be avoided in Ayurvedic practices, emphasizing various undesirable qualities that indicate the milk is not suitable for consumption.
अथ दधिवर्गः |
दधि तु मधुरमम्लमत्यम्लं चेति; तत्कषायानुरसं स्निग्धमुष्णं पीनसविषमज्वरातिसारारोचकमूत्रकृच्छ्रकार्श्यापहं वृष्यं प्राणकरं मङ्गल्यं च ||६५||
"Now, the category of yogurt (curd): Yogurt is sweet and sour, slightly astringent, unctuous, hot, beneficial for treating nasal congestion, irregular fever, diarrhea, anorexia, difficulty in urination, emaciation, aphrodisiac, life-promoting, and auspicious."
These Shlokas introduce the properties of yogurt in Ayurvedic practices, highlighting its various therapeutic benefits.
महाभिष्यन्दि मधुरं कफमेदोविवर्धनम् |
कफपित्तकृदम्लं स्यादत्यम्लं रक्तदूषणम् ||६६||
"Yogurt is highly channel-blocking and sweet, it increases kapha and fat. It can also increase pitta due to its sour taste, and very sour yogurt can vitiate the blood."
These Shlokas explain the properties of yogurt, emphasizing its potential impacts on doshas, particularly kapha and pitta, and the caution required with its consumption when it is very sour.
विदाहि सृष्टविण्मूत्रं मन्दजातं त्रिदोषकृत् |६७|
"Yogurt is known to cause burning sensations, loose stools, and increased urine flow. It is difficult to digest and can cause imbalances in all three doshas (vata, pitta, and kapha)."
These Shlokas detail the potential adverse effects of yogurt, emphasizing the possible imbalances it can cause in the body according to Ayurvedic principles.
स्निग्धं विपाके मधुरं दीपनं बलवर्धनम् ||६७||
वातापहं पवित्रं च दधि गव्यं रुचिप्रदम् |६८|
"Cow's yogurt is unctuous, sweet in post-digestive effect, stimulates digestion, and increases strength. It alleviates vata, is purifying, and enhances taste."
These Shlokas explain the specific benefits of cow's yogurt in Ayurveda, emphasizing its role in digestion, strength, vata-alleviation, purification, and taste enhancement.
दध्याजं कफपित्तघ्नं लघु वातक्षयापहम् ||६८||
दुर्नामश्वासकासेषु हितमग्नेश्च दीपनम् |६९|
"Goat’s yogurt alleviates kapha and pitta, is light, and helps with vata and weakness. It's beneficial for those with chronic respiratory conditions and stimulates digestive fire."
These Shlokas highlight the specific properties and therapeutic benefits of goat’s yogurt in Ayurveda, emphasizing its role in balancing doshas and aiding various health conditions.
विपाके मधुरं वृष्यं वातपित्तप्रसादनम् ||६९||
बलासवर्धनं स्निग्धं विशेषाद्दधि माहिषम् |७०|
"Buffalo’s yogurt is sweet in post-digestive effect, aphrodisiac, vata and pitta pacifying, strength-increasing, and particularly unctuous."
These Shlokas highlight the specific benefits of buffalo’s yogurt in Ayurvedic practice, emphasizing its sweet post-digestive effect, vata and pitta balancing properties, strength enhancement, and its unctuous nature.
विपाके कटु सक्षारं गुरु भेद्यौष्ट्रिकं दधि ||७०||
वातमर्शांसि कुष्ठानि कृमीन् हन्त्युदराणि च |७१|
"Camel’s yogurt is pungent in post-digestive effect, salty, heavy, and has a purgative effect. It alleviates vata, hemorrhoids, skin diseases, worms, and abdominal diseases."
These Shlokas describe the specific properties and therapeutic benefits of camel’s yogurt in Ayurveda, highlighting its purgative effect and its role in treating various health conditions.
कोपनं कफवातानां दुर्नाम्नां चाविकं दधि ||७१||
रसे पाके च मधुरमत्यभिष्यन्दि दोषलम् |७२|
"Sheep’s yogurt aggravates kapha and vata, and is harmful to those with chronic respiratory conditions. It is sweet in taste and post-digestive effect, but highly channel-blocking and increases doshas."
These Shlokas detail the specific properties and adverse effects of sheep’s yogurt in Ayurveda, emphasizing its potential to aggravate certain doshas and health conditions.
दीपनीयमचक्षुष्यं वाडवं दधि वातलम् ||७२||
रूक्षमुष्णं कषायं च कफमूत्रापहं च तत् |७३|
"Horse’s yogurt improves digestion but is not beneficial for the eyes. It increases vata, is dry, hot, astringent to taste, and helps alleviate kapha and urinary disorders."
These Shlokas detail the specific properties and therapeutic benefits of horse’s yogurt in Ayurveda, highlighting its role in improving digestion and alleviating certain health conditions.
स्निग्धं विपाके मधुरं बल्यं सन्तर्पणं गुरु ||७३||
चक्षुष्यमग्र्यं दोषघ्नं दधि नार्या गुणोत्तरम् |७४|
"Human breast milk is unctuous, sweet in post-digestive effect, strengthening, nourishing, heavy, excellent for the eyes, and alleviates all doshas. It is superior in quality."
These Shlokas emphasize the unique properties and numerous benefits of human breast milk in Ayurveda, highlighting its superior quality and therapeutic effects.
लघु पाके बलासघ्नं वीर्योष्णं पक्तिनाशनम् ||७४||
कषायानुरसं नाग्या दधि वर्चोविवर्धनम् |७५|
"Elephant's yogurt is light, reduces strength, hot in potency, and destroys digestion. It is slightly astringent in taste and increases stool."
These Shlokas explain the potential adverse effects of elephant's yogurt in Ayurveda, emphasizing its properties and impacts, particularly on digestion.
दधीन्युक्तानि यानीह गव्यादीनि पृथक् पृथक् ||७५||
विज्ञेयमेवं सर्वेषु गव्यमेव गुणोत्तरम् |७६|
"The various types of yogurt mentioned here, such as cow’s yogurt and others, should be understood separately. Among all, cow’s yogurt is considered superior in quality."
These Shlokas emphasize the need to understand the distinct properties of different types of yogurt, with a special recognition of cow’s yogurt as being superior.
वातघ्नं कफकृत् स्निग्धं बृंहणं नातिपित्तकृत् ||७६||
कुर्याद्भक्ताभिलाषं च दधि यत् सुपरिस्रुतम् |७७|
"Well-churned yogurt is vata-pacifying, increases kapha, is unctuous, nourishing, and does not overly aggravate pitta. It also enhances appetite and longing for food."
These Shlokas explain the specific benefits of well-churned yogurt in Ayurveda, emphasizing its role in balancing doshas and enhancing appetite.
शृतात् क्षीरात्तु यज्जातं गुणवद्दधि तत् स्मृतम् ||७७||
वातपित्तहरं रुच्यं धात्वग्निबलवर्धनम् |७८|
"Yogurt made from boiled milk is considered beneficial. It pacifies vata and pitta, enhances taste, and increases the strength of tissues and digestive fire."
These Shlokas highlight the specific benefits of yogurt prepared from boiled milk in Ayurveda, emphasizing its role in balancing doshas, enhancing taste, and boosting tissue strength and digestion.
दध्नः सरो गुरुर्वृष्यो विज्ञेयोऽनिलनाशनः ||७८||
वह्नेर्विधमनश्चापि कफशुक्रविवर्धनः |७९|
"Buttermilk is heavy, aphrodisiac, and alleviates vata. It should be understood that it reduces digestive fire, increases kapha and semen."
These Shlokas outline the specific properties and effects of buttermilk in Ayurveda, emphasizing its benefits and cautionary aspects.
दधि त्वसारं रूक्षं च ग्राहि विष्टम्भि वातलम् ||७९||
दीपनीयं लघुतरं सकषायं रुचिप्रदम् |८०|
"Buttermilk is non-nourishing, dry, astringent, and constipating. It stimulates digestion, is light, slightly astringent in taste, and enhances appetite."
These Shlokas provide a detailed description of the properties of buttermilk in Ayurveda, highlighting its effects on digestion, appetite, and doshas.
शरद्ग्रीष्मवसन्तेषु प्रायशो दधि गर्हितम् ||८०||
हेमन्ते शिशिरे चैव वर्षासु दधि शस्यते |८१|
"Yogurt is generally discouraged during the autumn, summer, and spring seasons. However, it is recommended during the winter, late winter, and rainy seasons."
These Shlokas outline the appropriate seasons for consuming yogurt in Ayurveda, emphasizing the times when it is beneficial or should be avoided.
तृष्णाक्लमहरं मस्तु लघु स्रोतोविशोधनम् ||८१||
अम्लं कषायं मधुरमवृष्यं कफवातनुत् |
प्रह्लादनं प्रीणनं च भिनत्त्याशु मलं च तत् |
बलमावहते क्षिप्रं भक्तच्छन्दं करोति च ||८२||
स्वाद्वम्लमत्यम्लकमन्दजातं तथा शृतक्षीरभवं सरश्च |
असारमेवं दधि सप्तधाऽस्मिन् वर्गे स्मृता मस्तुगुणास्तथैव ||८३||
इति दधिवर्गः |
"Buttermilk quenches thirst and alleviates fatigue, is light, and cleanses the channels. It is sour, astringent, and sweet; non-aphrodisiac, and reduces kapha and vata. It is refreshing, nourishing, quickly eliminates waste products, and restores strength promptly, enhancing appetite."
When buttermilk is slightly sour, very sour, or mildly sour, or made from boiled milk, it is non-nourishing and channel-cleansing. These are the seven types of buttermilk and their properties.
These Shlokas provide a detailed account of the properties and benefits of buttermilk, emphasizing its role in quenching thirst, cleansing channels, and balancing doshas.
अथ तक्रवर्गः |
तक्रं तु मधुरमम्लं कषायानुरसमुष्णवीर्यं लघुरूक्षमग्निदीपनं गरशोफातिसारग्रहणीपाण्डुरोगार्शःप्लीहगुल्मारोचकविषमज्वरतृष्णाच्छर्दिप्रसेकशूलभेदःश्लेष्मानिलहरं मधुरविपाकं हृद्यं मूत्रकृच्छ्रस्नेहव्यापत्प्रशमनमवृष्यं च ||८४||
"Buttermilk is sweet and sour, slightly astringent, hot in potency, light, and dry. It stimulates digestion, alleviates poisoning, swelling, diarrhea, malabsorption syndrome, anemia, piles, splenic diseases, abdominal lumps, anorexia, irregular fever, thirst, vomiting, drooling, colic pain, alleviates kapha and vata, sweet in post-digestive effect, pleasing to the heart, alleviates difficulty in urination, and alleviates oiliness disorders. It is also non-aphrodisiac."
These Shlokas detail the extensive properties and benefits of buttermilk in Ayurveda, highlighting its role in digestion and various health conditions.
मन्थनादिपृथग्भूतस्नेहमर्धोदकं च यत् |
नातिसान्द्रद्रवं तक्रं स्वाद्वम्लं तुवरं रसे |
यत्तु सस्नेहमजलं मथितं घोलमुच्यते ||८५||
"Buttermilk which is churned, separate from the butter, with half the volume of water, neither too thick nor too thin, is slightly astringent in taste and not very nourishing. Buttermilk which is churned retaining some butter and without water is called 'Ghola'."
These Shlokas describe the specific preparation methods and qualities of different types of buttermilk in Ayurvedic practice.
नैव तक्रं क्षते दद्यान्नोष्णकाले न दुर्बले |
न मूर्च्छाभ्रमदाहेषु न रोगे रक्तपैत्तिके ||८६||
"Buttermilk should not be given to those with wounds, during hot weather, to weak individuals, or to those suffering from fainting, dizziness, burning sensations, or diseases caused by an excess of blood and pitta."
These Shlokas emphasize the appropriate conditions for avoiding the use of buttermilk in Ayurveda, highlighting the importance of mindful consumption based on individual health and environmental conditions.
शीतकालेऽग्निमान्द्ये च कफोत्थेष्वामयेषु च |
मार्गावरोधे दुष्टे च वायौ तक्रं प्रशस्यते ||८७||
"Buttermilk is beneficial during cold weather, in case of weak digestion, kapha-related disorders, channel obstructions, and vitiated vata."
These Shlokas detail the appropriate conditions for consuming buttermilk, highlighting its benefits in Ayurveda during specific health and environmental conditions.
तत् पुनर्मधुरं श्लेष्मप्रकोपणं पित्तप्रशमनं च;
अम्लं वातघ्नं पित्तकरं च ||८८||
"Buttermilk, when sweet, aggravates kapha and pacifies pitta. When sour, it alleviates vata and increases pitta."
These Shlokas detail the differing effects of buttermilk based on its taste in Ayurveda, highlighting its impact on the doshas.
वातेऽम्लं सैन्धवोपेतं, स्वादु पित्ते सशर्करम् |
पिबेत्तक्रं कफे चापि व्योषक्षारसमन्वितम् ||८९||
"For vata, buttermilk with rock salt; for pitta, buttermilk with sugar; and for kapha, buttermilk with spices and alkaline substances (like ginger and black pepper)."
These Shlokas provide specific recommendations for the consumption of buttermilk based on the predominant dosha, highlighting the importance of tailored dietary practices in Ayurveda.
ग्राहिणी वातला रूक्षा दुर्जरा तक्रकूर्चिका |९०|
"Buttermilk with a thin layer of butter (Takra Kurchika) is constipating, increases vata, is dry, and difficult to digest."
This Shloka describes the specific properties and potential adverse effects of a particular preparation of buttermilk in Ayurveda, known as Takra Kurchika.
तक्राल्लघुतरो मण्डः कूर्चिकादधितक्रजः ||९०||
"Rice water (Mand) is lighter than buttermilk, and buttermilk with butter (Koordjika) is lighter than the buttermilk made from curd."
This Shloka highlights the comparative lightness and digestibility of different preparations of buttermilk and rice water in Ayurveda.
गुरुः किलाटोऽनिलहा पुंस्त्वनिद्राप्रदः स्मृतः |९१|
"Kilāta (a specific preparation or thickened buttermilk) is heavy, alleviates vata, promotes strength, and induces sleep."
This Shloka highlights the specific properties and benefits of Kilāta in Ayurvedic practice, emphasizing its role in alleviating vata, promoting strength, and aiding sleep.
मधुरौ बृंहणौ वृष्यौ तद्वत्पीयूषमोरटौ ||९१||
"Piyusha (a type of thickened yogurt) and Moratta (a similar preparation) are sweet, nourishing, and aphrodisiac."
This Shloka highlights the specific properties and benefits of Piyusha and Moratta in Ayurveda, emphasizing their nourishing and aphrodisiac qualities.
नवनीतं पुनः सद्यस्कं लघु सुकुमारं मधुरं कषायमीषदम्लं शीतलं मेध्यं दीपनं हृद्यं सङ्ग्राहि पित्तानिलहरं वृष्यमविदाहि क्षयकासव्रणशोषार्शोऽर्दितापहं, चिरोत्थितं गुरु कफमेदोविवर्धनं बलकरं बृंहणं शोषघ्नं विशेषेण बालानां प्रशस्यते ||९२||
"Fresh butter is light, delicate, sweet, slightly astringent, slightly sour, cool, enhances memory, stimulates digestion, pleasing to the heart, absorptive, alleviates pitta and vata, aphrodisiac, non-burning, alleviates tuberculosis, cough, ulcers, hemorrhoids, and nerve disorders. Old butter is heavy, increases kapha and body fat, strengthens and nourishes, alleviates emaciation, and is particularly beneficial for children."
This detailed list outlines the specific properties and benefits of both fresh and old butter in Ayurveda, highlighting their different effects on doshas and overall health.
क्षीरोत्थं पुनर्नवनीतमुत्कृष्टस्नेहमाधुर्यमतिशीतं सौकुमार्यकरं चक्षुष्यं सङ्ग्राहि रक्तपित्तनेत्ररोगहरं प्रसादनं च ||९३||
"Butter prepared from fresh milk is highly unctuous, sweet, very cooling, makes the body delicate, is good for the eyes, absorptive, and alleviates blood disorders, pitta, and eye diseases. It is also pleasing (to use or consume)."
This Shloka highlights the specific properties and benefits of butter prepared from fresh milk in Ayurveda, emphasizing its cooling, soothing, and health-enhancing qualities.
सन्तानिका पुनर्वातघ्नी तर्पणी वृष्या बल्या स्निग्धा रुच्या मधुरा मधुरविपाका रक्तपित्तप्रसादनी गुर्वी च ||९४||
"Santanikā (a type of butter) is vata-pacifying, nourishing, aphrodisiac, strengthening, unctuous, enhances taste, sweet, sweet in post-digestive effect, alleviates blood and pitta disorders, and is heavy."
This Shloka details the specific properties and benefits of Santanikā butter in Ayurveda, highlighting its extensive health-promoting qualities.
विकल्प एष दध्यादिः श्रेष्ठो गव्योऽभिवर्णितः |
विकल्पानवशिष्टांस्तु क्षीरवीर्यात्समादिशेत् ||९५||
इति तक्रवर्गः |
"Among all options, cow's buttermilk is considered the best as described. Any remaining options related to milk should be based on their qualities and benefits."
This Shloka summarizes the section on buttermilk, emphasizing the superior qualities of cow's buttermilk and guiding the selection of other milk-based options based on their respective properties.
अथ घृतम् |
घृतं तु मधुरं सौम्यं मृदु शीतवीर्यमनभिष्यन्दि स्नेहनमुदावर्तोन्मादापस्मारशूलज्वरानाहवातपित्तप्रशमनमग्निदीपनं स्मृतिमतिमेधाकान्तिस्वरलावण्यसौकुमार्यौजस्तेजोबलकरमायुष्यं वृष्यं मेध्यं वयःस्थापनं गुरु चक्षुष्यं श्लेष्माभिवर्धनं पाप्मालक्ष्मीप्रशमनं विषहरं रक्षोघ्नं च ||९६||
"Ghee is sweet, gentle, soft, cooling, non-sticky, and unctuous. It alleviates upward movement of vata, insanity, epilepsy, colic, fever, distension, vata, and pitta. It stimulates digestion, enhances memory, intellect, and wisdom, improves complexion, voice, beauty, delicacy, vitality, and strength, increases lifespan, is aphrodisiac, enhances mental clarity, stabilizes age, is heavy, beneficial for the eyes, increases kapha, alleviates misfortune and poverty, detoxifies, and is protective against evil spirits."
This Shloka lists the extensive properties and health benefits of ghee in Ayurveda, emphasizing its role in promoting overall health and well-being.
विपाके मधुरं शीतं वातपित्तविषापहम् |
चक्षुष्यमग्र्यं बल्यं च गव्यं सर्पिर्गुणोत्तरम् ||९७||
"Ghee, in post-digestive effect, is sweet and cooling. It alleviates vata, pitta, and poison. It is excellent for the eyes, strengthening, and among cow products, it is superior in quality."
This Shloka highlights the specific properties and benefits of cow's ghee in Ayurveda, emphasizing its cooling, strengthening, and dosha-balancing qualities.
आजं घृतं दीपनीयं चक्षुष्यं बलवर्धनम् |
कासे श्वासे क्षये चापि पथ्यं पाके च तल्लघु ||९८||
"Goat's ghee stimulates digestion, is good for the eyes, increases strength, and is beneficial in conditions like cough, asthma, and tuberculosis. When digested, it is light and healthy."
This Shloka highlights the specific properties and therapeutic benefits of goat's ghee in Ayurveda, emphasizing its role in enhancing digestion, strength, and supporting respiratory health.
मधुरं रक्तपित्तघ्नं गुरु पाके कफावहम् |
वातपित्तप्रशमनं सुशीतं माहिषं घृतम् ||९९||
"Buffalo ghee is sweet, alleviates blood and pitta disorders, is heavy in digestion, increases kapha, pacifies vata and pitta, and is very cooling."
This Shloka highlights the specific properties and therapeutic benefits of buffalo ghee in Ayurveda, emphasizing its cooling, dosha-balancing, and nourishing qualities.
औष्ट्रं कटु घृतं पाके शोफक्रिमिविषापहम् |
दीपनं कफवातघ्नं कुष्ठगुल्मोदरापहम् ||१००||
"Camel's ghee is pungent, alleviates swelling, worms, and poison. It stimulates digestion, pacifies kapha and vata, and is effective against skin diseases, abdominal lumps, and ascites."
This Shloka highlights the specific properties and therapeutic benefits of camel's ghee in Ayurveda, emphasizing its role in balancing doshas, stimulating digestion, and addressing various health conditions.
पाके लघ्वाविकं सर्पिर्न च पित्तप्रकोपणम् |
कफेऽनिले योनिदोषे शोषे कम्पे च तद्धितम् ||१०१||
"Goat's ghee is light in digestion and does not aggravate pitta. It is beneficial in conditions of kapha and vata disorders, uterine diseases, emaciation, and tremors."
This Shloka highlights the properties and benefits of goat's ghee in Ayurveda, emphasizing its light digestion, non-aggravation of pitta, and effectiveness in treating specific health conditions related to kapha and vata imbalances, reproductive health, emaciation, and tremors.
पाके लघूष्णवीर्यं च कषायं कफनाशनम् |
दीपनं बद्धमूत्रं च विद्यादैकशफं घृतम् ||१०२||
"Elephant's ghee is light, hot in potency, astringent, alleviates kapha, stimulates digestion, and alleviates retention of urine."
This Shloka highlights the properties and therapeutic benefits of elephant's ghee in Ayurveda, emphasizing its role in balancing doshas, stimulating digestion, and addressing specific health conditions.
चक्षुष्यमग्र्यं स्त्रीणां तु सर्पिः स्यादमृतोपमम् |
वृद्धिं करोति देहाग्न्योर्लघुपाकं विषापहम् ||१०३||
"Ghee is excellent for the eyes and for women, comparable to nectar. It enhances body strength and digestive fire, is light in digestion, and detoxifies."
This Shloka highlights the specific properties and extensive benefits of ghee in Ayurveda, particularly emphasizing its nourishing nature and its importance for eye health, women's health, and overall vitality.
कषायं बद्धविण्मूत्रं तिक्तमग्निकरं लघु |
हन्ति कारेणवं सर्पिः कफकुष्ठविषक्रिमीन् ||१०४||
"Karina (a type of ghee) is astringent, alleviates constipation and urinary retention, is bitter, stimulates digestion, and is light. It destroys kapha, skin diseases, poison, and worms."
This Shloka highlights the specific properties and therapeutic benefits of Karina ghee in Ayurveda, emphasizing its role in balancing doshas, stimulating digestion, and addressing various health conditions.
क्षीरघृतं पुनः सङ्ग्राहि रक्तपित्तभ्रममूर्च्छाप्रशमनं नेत्ररोगहितं च ||१०५||
"Milk ghee (ghee derived from cow's milk) is absorptive, alleviates blood and pitta disorders, dizziness, fainting, and is beneficial for eye diseases."
This Shloka highlights the specific properties and therapeutic benefits of milk ghee in Ayurveda, emphasizing its role in balancing doshas, addressing blood and pitta disorders, relieving dizziness and fainting, and promoting eye health.
सर्पिर्मण्डस्तु मधुरः सरो योनिश्रोत्राक्षिशिरसां शूलघ्नो बस्तिनस्याक्षिपूरणेषूपदिश्यते ||१०६||
"Sarpir Manda (ghee mixed with the upper portion of curd) is sweet and fluid. It is used to alleviate pain in the reproductive organs, ears, eyes, and head, and is recommended for applications like bladder disorders, nasal drops, and eye treatments."
This Shloka highlights the specific properties and therapeutic benefits of Sarpir Manda in Ayurveda, emphasizing its role in treating pain in various organs and its use in specific therapeutic applications.
सर्पिः पुराणं सरं कटुविपाकं त्रिदोषापहं मूर्च्छामदोन्मादोदरज्वरगरशोषापस्मारयोनिश्रोत्राक्षिशिर शूलघ्नं दीपनं बस्तिनस्यपूरणेषूपदिश्यते ||१०७||
भवति चात्र-
पुराणं तिमिरश्वासपीनसज्वरकासनुत् |
मूर्च्छाकुष्ठविषोन्मादग्रहापस्मारनाशनम् ||१०८||
(एकादशशतं चैव वत्सरानुषितं घृतम् |
रक्षोघ्नं कुम्भसर्पिः स्यात् परतस्तु महाघृतम् ||१०९||
पेयं महाघृतं भूतैः कफघ्नं पवनाधिकैः |
बल्यं पवित्रं मेध्यं च विशेषात्तिमिरापहम् ||११०||
सर्वभूतहरं चैव घृतमेतत् प्रशस्यते) ||१११||
इति घृतवर्गः |
"Old ghee is fluid, has a pungent post-digestive effect, and balances all three doshas. It alleviates fainting, intoxication, insanity, abdominal diseases, fever, poisoning, emaciation, epilepsy, pain in the reproductive organs, ears, eyes, and head. It stimulates digestion and is recommended for applications like bladder disorders, nasal drops, and eye treatments.
Old ghee is beneficial for conditions like cataracts, asthma, rhinitis, fever, and cough. It alleviates fainting, skin diseases, poisoning, insanity, graha dosha, and epilepsy.
Ghee aged eleven years or more, known as Kumbha Sarpi, is particularly effective against evil spirits and known as Maha Ghrita. Maha Ghrita is consumed for diseases with excess kapha and vata, is strengthening, purifying, enhances intelligence, and is especially beneficial for vision. It is also praised for its ability to counteract all types of evil influences."
This section from the Ayurveda text highlights the extensive properties and health benefits of old ghee and specifically Maha Ghrita (aged ghee) in Ayurveda. It emphasizes its effectiveness in balancing doshas, treating various health conditions, and its therapeutic applications. It also underscores the unique benefits of ghee aged eleven years or more, particularly its protective abilities against evil spirits and its use in promoting overall health, especially vision and intelligence.
अथ तैलानि |
तैलं त्वाग्नेयमुष्णं तीक्ष्णं मधुरं मधुरविपाकं बृंहणं प्रीणनं व्यवायि सूक्ष्मं विशदं गुरु सरं विकासि वृष्यं त्वक्प्रसादनं मेधामार्दवमांसस्थैर्यवर्णबलकरं चक्षुष्यं बद्धमूत्रं लेखनं तिक्तकषायानुरसं पाचनमनिलबलासक्षयकरं क्रिमिघ्नमशितपित्तजननं योनिशिरःकर्णशूलप्रशमनं गर्भाशयशोधनं च, तथा छिन्नभिन्नविद्धोत्पिष्टच्युतमथितक्षतपिच्चितभग्नस्फुटितक्षाराग्निदग्धविश्लिष्टदारिता भिहतदुर्भग्नमृगव्यालविदष्टप्रभृतिषु च परिषेकाभ्यङ्गावगाहादिषु तिलतैलं प्रशस्यते ||११२||
तद्बस्तिषु च पानेषु नस्ये कर्णाक्षिपूरणे |
अन्नपानविधौ चापि प्रयोज्यं वातशान्तये ||११३||
"Oil has agneya (fiery), hot, sharp, and sweet qualities with a sweet post-digestive effect. It is nourishing, strengthening, supportive, subtle, penetrative, heavy, fluid, expansive, aphrodisiac, beautifies the skin, enhances memory, softens muscles, stabilizes the body's tissues, and improves strength, vision, and complexion. It alleviates constipation, serves as an emollient, and is bitter-astringent in secondary flavor. It aids digestion, alleviates vata-related disorders, enhances overall strength, relieves emaciation, and is anthelmintic. Heated oil generates asita-pitta (burn-induced pitta), alleviates pain in the reproductive organs, head, and ears, and cleanses the uterus. Sesame oil, in particular, is recommended for wounds, injuries, abrasions, fractures, dislocations, burns, toxins caused by alkali burns, fire, and bites by animals. It is highly recommended for external treatments like sprinkling, massage, and bathing, well as for internal applications, especially therapeutic enemas, oral consumption, nasal drops, and ear and eye treatments."
The text highlights the extensive therapeutic benefits and applications of sesame oil in Ayurveda, emphasizing its warming, nourishing, and healing properties.
एरण्डतैलं मधुरमुष्णं तीक्ष्णं दीपनं कटु कषायानुरसं सूक्ष्मं स्रोतोविशोधनं त्वच्यं वृष्यं मधुरविपाकं वयःस्थापनं योनिशुक्रविशोधनमारोग्यमेधाकान्तिस्मृतिबलकरं वातकफहरमधोभागदोषहरं च ||११४||
"Castor oil is sweet, hot, sharp, digestive stimulant, and has a secondary taste that is pungent and astringent. It is subtle and cleanses the channels. It is good for the skin, aphrodisiac, has a sweet post-digestive effect, promotes longevity, cleanses the reproductive organs and semen, promotes health, enhances intellect, complexion, memory, and strength. It alleviates vata and kapha, and removes disorders affecting the lower part of the body."
This Shloka focuses on the specific properties and therapeutic benefits of castor oil in Ayurveda, emphasizing its multiple health-promoting qualities.
निम्बातसीकुसुम्भमूलकजीमूतकवृक्षककृतवेधनार्ककम्पिल्लकहस्तिकर्णपृथ्वीकापीलु- करञ्जेङ्गुदीशिग्रुसर्षपसुवर्चलाविडङ्गज्योतिष्मतीफलतैलानि तीक्ष्णानि लघून्युष्णवीर्याणि कटूनि कटुविपाकानि सराण्यनिलकफकृमिकुष्ठप्रमेहशिरोरोगापहराणि चेति ||११५||
"Oils derived from neem, flaxseed, safflower, radish, jīmūta (a type of plant), wood, vedhana (a type of tree), arka, kampillaka, elephant ear plant, yellow soil, pilu, karanja, castor, horse gram, mustard, suvarchala (a plant), vidanga, jyotishmati fruit, among others, are sharp, light, hot in potency, pungent, have a pungent post-digestive effect, are fluid, and alleviate vata, kapha, worms, skin diseases, diabetes, and head diseases."
This Shloka highlights the specific properties and therapeutic benefits of various oils derived from a variety of plants, emphasizing their sharp, light, hot potency, and their effectiveness in treating various health conditions.
वातघ्नं मधुरं तेषु क्षौमं तैलं बलापहम् |
कटुपाकमचक्षुष्यं स्निग्धोष्णं गुरुपित्तलम् ||११६||
कृमिघ्नं सार्षपं तैलं कण्डूकुष्ठापहं लघु |
कफमेदोनिलहरं लेखनं कटु दीपनम् ||११७||
कृमिघ्नमिङ्गुदीतैलमीषत्तिक्तं तथा लघु |
कुष्ठामयकृमिहरं दृष्टिशुक्रबलापहम् ||११८||
विपाके कटुकं तैलं कौसुम्भं सर्वदोषकृत् |
रक्तपित्तकरं तीक्ष्णमचक्षुष्यं विदाहि च ||११९||
“Flaxseed oil is sweet and pacifies vata but reduces strength. Its post-digestive effect is pungent, making it unsuitable for eye health. It is unctuous, hot, heavy, and increases pitta. Mustard oil is anthelmintic, alleviates itching and skin diseases, is light, balances kapha and vata, scrapes fat, and stimulates digestion. Castor oil is slightly bitter, light, effective against worms and skin diseases, improves vision, enhances semen quality, and strengthens the body. Safflower oil has a pungent post-digestive effect, affects all three doshas (tridoshic), causes blood and pitta disorders, is sharp, not good for eyes, and causes a burning sensation.”
These Shlokas highlight the specific properties and therapeutic benefits of various oils, detailing their effects on doshas, health conditions, and overall well-being.
किराततिक्तकातिमुक्तकबिभीतकनालिकेरकोलाक्षोडजीवन्तीप्रियालकर्बुदार- सूर्यवल्लीत्रपुसैर्वारुककर्कारुकूष्माण्डप्रभृतीनां तैलानि मधुराणि मधुरविपाकानि वातपित्तप्रशमनानि शीतवीर्याण्यभिष्यन्दीनि सृष्टमूत्राण्यग्निसादनानि चेति ||१२०||
“Oils derived from kiratatikta, katimukta, terminalia bellirica, noni, coconut, koalaksoda, jeevanti, priyala, karbudara, souryavalli, musk melon, and pumpkin are sweet, have a sweet post-digestive effect, pacify vata and pitta, are cooling in potency, cause discharge, facilitate urination, and stimulate digestive fire.”
These oils are highlighted for their sweet taste, cooling potency, and their effectiveness in pacifying vata and pitta doshas. They are beneficial for promoting digestion, facilitating urination, and providing a cooling effect to the body.
मधूककाश्मर्यपलाशतैलानि मधुरकषायाणि कफपित्तप्रशमनानि ||१२१||
“Oils derived from madhuka (mahua), kashmarya (Gmelina arborea), and palasha (Butea monosperma) are sweet and astringent, and they pacify kapha and pitta.”
These oils are recognized for their sweet and astringent properties, making them effective in balancing and pacifying kapha and pitta doshas.
तुवरकभल्लातकतैले उष्णे मधुरकषाये तिक्तानुरसे वातकफकुष्ठमेदोमेहकृमिप्रशमने उभयतोभागदोषहरे च ||१२२||
“Oils derived from tuvaraka (Hydnocarpus laurifolia) and bhallataka (Semecarpus anacardium) are hot, sweet, astringent, and slightly bitter. They pacify vata, kapha, skin diseases, obesity, diabetes, and worms. They also balance disorders in both the upper and lower parts of the body.”
These oils are recognized for their hot, sweet, astringent, and slightly bitter properties, and their effectiveness in balancing vata and kapha doshas, as well as treating various health conditions such as skin diseases, obesity, and diabetes.
सरलदेवदारुशिंशपागुरुगण्डीरसारस्नेहास्तिक्तकटुकषाया दुष्टव्रणशोधनाः कृमिकफकुष्ठानिलहराश्च ||१२३||
“Oils derived from sal tree (sāl), deodar (devadāru), indian rosewood (śiṁśapā), gurigundā (Guṇḍī), and others have bitter, pungent, astringent properties. They cleanse infected wounds and are effective against worms, kapha, skin diseases, and vata.”
These oils are highlighted for their bitter and astringent properties, making them effective in cleansing infected wounds and pacifying kapha, skin diseases, worms, and vata doshas.
तुम्बीकोशाम्रदन्तीद्रवन्तीश्यामासप्तलानीलिकाकम्पिल्लकशङ्खिनीस्नेहास्तिक्तकटुकषाया अधोभागदोषहराः कृमिकफकुष्ठानिलहरा दुष्टव्रणशोधनाश्च ||१२४||
“Oils derived from bottle gourd (tumbī), amra fruit (kośāmra), dantī, dravantī, abrus precatorius (śyāmā), sapta, era tree (nīlīkā), kampilaka, and conch shell are bitter, pungent, and astringent. They balance disorders affecting the lower part of the body, pacify kapha, skin diseases, worms, and vata doshas, and cleanse infected wounds.”
These oils are known for their bitter, pungent, and astringent properties, making them effective in balancing lower body disorders, pacifying kapha, skin diseases, worms, and vata doshas, as well as cleansing infected wounds.
यवतिक्तातैलं सर्वदोषप्रशमनमीषत्तिक्तमग्निदीपनं लेखनं मेध्यं पथ्यं च ||१२५||
“Yavatikta oil pacifies all doshas, is slightly bitter, stimulates digestive fire, scrapes fat, enhances intellect, and is beneficial for health.”
This oil is valued for its ability to balance all doshas, its slightly bitter taste, and its effectiveness in stimulating digestion, promoting mental clarity, and supporting overall health.
एकैषिकातैलं मधुरमतिशीतं पित्तहरमनिलप्रकोपणं श्लेष्माभिवर्धनं च ||१२६||
“Ekaishika oil is sweet and extremely cooling. It alleviates pitta, but aggravates vata and increases kapha.”
This oil is known for its sweet and cooling properties. It is beneficial for alleviating pitta dosha but should be used cautiously as it can aggravate vata and increase kapha.
सहकारतैलमीषत्तिक्तमतिसुगन्धि वातकफहरं रूक्षं मधुरकषायं रसवन्नातिपित्तकरं च ||१२७||
“Mango oil is slightly bitter and highly fragrant. It alleviates vata and kapha, is dry, sweet, astringent, and mildly increases pitta.”
Mango oil is praised for its pleasant aroma and its ability to balance vata and kapha doshas. It is dry but has sweet and astringent properties, with a mild effect on increasing pitta.
फलोद्भवानि तैलानि यान्युक्तानीह कानिचित् |
गुणान् कर्म च विज्ञाय फलानीव विनिर्दिशेत् ||१२८||
“Certain oils derived from fruits have been mentioned here. By knowing their qualities and actions, one should understand their specific benefits just as one understands the properties of fruits.”
This verse emphasizes the importance of understanding the properties and actions of oils derived from fruits, comparing their benefits to those of the fruits themselves.
यावन्तः स्थावराः स्नेहाः समासात्परिकीर्तिताः |
सर्वे तैलगुणा ज्ञेयाः सर्वे चानिलनाशनाः ||१२९||
"All oils derived from solid plant sources are mentioned here in summary. They all possess the qualities of oils and are known to alleviate vata."
This shloka highlights that oils derived from various solid plant sources share common oil qualities and are particularly effective in pacifying the vata dosha.
सर्वेभ्यस्त्विह तैलेभ्यस्तिलतैलं विशिष्यते |
निष्पत्तेस्तद्गुणत्वाच्च तैलत्वमितरेष्वपि ||१३०||
"Sesame oil is considered superior to all oils mentioned here due to its inherent qualities and properties. The properties found in other oils also exist in sesame oil."
This shloka emphasizes the unique qualities of sesame oil, making it superior among oils. It states that the beneficial properties of other oils can also be found in sesame oil.
ग्राम्यानूपौदकानां च वसामेदोमज्जानो गुरूष्णमधुरा वातघ्नाः, जाङ्गलैकशफक्रव्यादादीनां लघुशीतकषाया रक्तपित्तघ्नाः, प्रतुदविष्किराणां श्लेष्मघ्नाः |
तत्र घृततैलवसामेदोमज्जानो यथोत्तरं गुरुविपाका वातहराश्च ||१३१||
इति तैलवर्गः |
"The fats, marrow, and oils from animals in villages, marshes, or water sources are heavy, hot, sweet, and pacify vata. The fats from wild, hoofed animals are light, cold, and astringent, pacifying blood and pitta. The fats of birds and small animals counteract kapha. Among ghee, oil, fat, and marrow, in that order, they are increasingly heavy and vata-pacifying.”
This Shloka explains the properties of various animal-derived fats and oils based on their source, highlighting their dosha-balancing effects and their relative qualities of heaviness and vata-pacifying nature.
अथ मधुवर्गः |
मधु तु मधुरं कषायानुरसं रूक्षं शीतमग्निदीपनं वर्ण्यं स्वर्यं लघु सुकुमारं लेखनं हृद्यं वाजीकरणं सन्धानं शोधनं रोपणं(सङ्ग्राहि ) चक्षुष्यं प्रसादनं सूक्ष्ममार्गानुसारि पित्तश्लेष्ममेदोमेहहिक्काश्वासकासातिसारच्छर्दितृष्णाकृमिविषप्रशमनं ह्लादि त्रिदोषप्रशमनं च; तत्तु लघुत्वात् कफघ्नं, पैच्छिल्यान्माधुर्यात् कषायभावाच्च वातपित्तघ्नम् ||१३२||
“Honey is sweet, astringent, dry, and cooling. It stimulates digestion, improves complexion and voice, is light, delicate, and scrapes fat. It is beneficial for the heart, enhances vigor, binds, cleanses, heals, improves vision, purifies, and follows subtle channels. Honey pacifies pitta, kapha, fat, diabetes, hiccups, asthma, cough, diarrhea, vomiting, thirst, worms, and poison. It is exhilarating and pacifies all three doshas. However, due to its lightness, it pacifies kapha, while its smoothness, sweetness, and astringent nature pacify vata and pitta.”
Honey is highlighted for its numerous benefits, including its ability to stimulate digestion, improve complexion, enhance voice, scrape fat, bind, cleanse, heal, and follow subtle channels. It pacifies all three doshas, making it a valuable substance in Ayurveda.
पौत्तिकं भ्रामरं क्षौद्रं माक्षिकं छात्रमेव च |
आर्घ्यमौद्दालकं दालमित्यष्टौ मधुजातयः ||१३३||
“Pouttika, bhramara, kshaudra, maksika, cha, arghya, audala, and dala are the eight types of honey.”
This shloka lists the eight distinct types of honey recognized in Ayurveda, each with its unique properties and benefits.
विशेषात्पौत्तिकं तेषु रूक्षोष्णं सविषान्वयात् |
वातासृक्पित्तकृच्छेदि विदाहि मदकृन्मधु ||१३४||
पैच्छिल्यात् स्वादुभूयस्त्वाद्भ्रामरं गुरुसञ्ज्ञितम् |
क्षौद्रं विशेषतो ज्ञेयं शीतलं लघु लेखनम् ||१३५||
तस्माल्लघुतरं रूक्षं माक्षिकं प्रवरं स्मृतम् |
श्वासादिषु च रोगेषु प्रशस्तं तद्विशेषतः ||१३६||
स्वादुपाकं गुरु हिमं पिच्छिलं रक्तपित्तजित् |
श्वित्रमेहकृमिघ्नं च विद्याच्छात्रं गुणोत्तरम् ||१३७||
आर्घ्यं मध्वतिचक्षुष्यं कफपित्तहरं परम् |
कषायं कटु पाके च बल्यं तिक्तमवातकृत् ||१३८||
औद्दालकं रुचिकरं स्वर्यं कुष्ठविषापहम् |
कषायमम्लमुष्णं च पित्तकृत् कटुपाकि च ||१३९||
छर्दिमेहप्रशमनं मधु रूक्षं दलोद्भवम् |१४०|
“Among the types of honey, pâtical honey is particularly drying and hot, due to mixed venom it increases vata, blood, pitta, causes burning, and induces intoxication. Brāhmara honey, due to its slimy and very sweet nature, is considered heavy. Kṣaudra honey is especially known for being cool, light, and fat-scraping. Among them, mākṣika honey is considered the best as it is the lightest and driest, and is particularly recommended for treating diseases like asthma. Cātra honey is sweet in taste,^from valsanghnduttaogopj àrghya honey is particularly beneficial for eyes, alleviates kapha and pitta, is astringent and pungent post-digestion, is strengthening, bitter, and non-aggravating to vata. Audalaka honey is appetizing, enhances voice, alleviates skin diseases and poison, is astringent, sour, and hot, increases pitta, and is pungent post-digestion. Dala honey is drying and particularly effective in stopping vomiting and treating diabetes.”
These Shlokas detail the specific characteristics and therapeutic uses of different types of honey, highlighting their unique properties and benefits.
बृंहणीयं मधु नवं नातिश्लेष्महरं समम् ||१४०||
मेदःस्थौल्यापहं ग्राहि पुराणमतिलेखनम् |१४१|
"New honey is nourishing, not excessively pacifying kapha but keeping it balanced. It effectively reduces fat and obesity, is binding, and old honey is highly fat-scraping."
This Shloka emphasizes the different benefits of new and old honey, highlighting their roles in balancing kapha and reducing fat and obesity.
दोषत्रयहरं पक्वमाममम्लं त्रिदोषकृत् ||१४१||
“Cooked honey alleviates all three doshas, while raw honey can aggravate all three doshas and has a sour quality.”
This Shloka highlights the properties of cooked and raw honey, emphasizing that cooked honey is beneficial in balancing the three doshas, whereas raw honey can have negative effects due to its sour nature.
तद्युक्तं विविधैर्योगैर्निहन्यादामयान् बहून् |
नानाद्रव्यात्मकत्वाच्च योगवाहि परं मधु ||१४२||
“Honey, when combined with various treatments, can eliminate many diseases. Due to its diverse ingredients, honey acts as an excellent yogavahi (vehicle for other medicinal substances).”
This Shloka underscores the versatility of honey in Ayurvedic medicine, emphasizing its ability to enhance the effectiveness of various treatments due to its unique properties.
तत्तु नानाद्रव्यरसगुणवीर्यविपाकविरुद्धानां पुष्परसानां मक्षिकासम्भवत्वाच्चानुष्णोपचारम् ||१४३||
उष्णैर्विरुध्यते सर्वं विषान्वयतया मधु |
उष्णार्तमुष्णैरुष्णे वा तन्निहन्ति यथा विषम् ||१४४||
तत्सौकुमार्याच्च तथैव शैत्यान्नानौषधीनां रससम्भवाच्च |
उष्णैर्विरुध्येत विशेषतश्च तथाऽन्तरीक्षेण जलेन चापि ||१४५||
“Since honey is composed of diverse ingredients with various tastes, properties, potencies, and post-digestive effects, it should not be combined with hot treatments. It is antagonistic with all hot substances due to its venomous nature when mixed. Whether it is given to someone suffering from heat or combined with hot substances, it has poisonous effects similar to poison. This is because of its delicacy and the cooling effect of different medicinal substances it contains. It is especially antagonistic with hot substances, air, and water.”
This Shloka explains the special nature of honey, denoting its incompatibility with hot substances and treatments due to its complex composition and potential to become harmful when combined with heat.
उष्णेन मधु संयुक्तं वमनेष्ववचारितम् |
अपाकादनवस्थानान्न विरुध्येत पूर्ववत् ||१४६||
"Honey mixed with hot substances is not recommended for emesis. In a partially digested or raw state, it will not cause the usual antagonistic effects."
This Shloka emphasizes that honey should not be combined with hot substances during emesis treatments. However, when honey is in a partially digested or raw state, it may not cause the same negative interactions typically associated with mixing honey and heat.
मध्वामात्परतस्त्वन्यदामं कष्टं न विद्यते |
विरुद्धोपक्रमत्वात्तत् सर्वं हन्ति यथा विषम् ||१४७||
इति मधुवर्गः |
“Raw honey is considered the worst among all forms of honey. Due to its antagonistic actions, it can cause harm just like poison.”
This Shloka underscores the dangers of raw honey, emphasizing that its improper use can lead to adverse effects comparable to poison.
अथेक्षुवर्गः |
इक्षवो मधुरा मधुरविपाका गुरवः शीताः स्निग्धा बल्या वृष्या मूत्रला रक्तपित्तप्रशमनाः कृमिकफकराश्चेति |
ते चानेकविधाः |
तद्यथा- ||१४८||
पौण्ड्रको भीरुकश्चैव वंशकः श्वेतपोरकः |
कान्तारस्तापसेक्षुश्च काष्ठेक्षुः सूचिपत्रकः ||१४९||
नैपालो दीर्घपत्रश्च नीलपोरोऽथ कोशकृत् |
इत्येता जातयः स्थौल्याद्, ... |१५०|
“Sugarcane is sweet, has a sweet post-digestive effect, is heavy, cold, unctuous, strengthening, and aphrodisiac. It promotes urination, alleviates rakta-pitta (blood and pitta disorders), and can cause worms and kapha. There are various types of sugarcane, such as pauṇḍraka, bhīruka, vaṃśaka, śveta-pōraka, kāntāra, tāpasekṣu, kāṣṭhēkṣu, sūcipatraka, naipāla, dīrghapatra, nīlapōraka, and kōśakṛta.”
This Shloka elaborates on the different varieties of sugarcane, their sweet and nourishing properties, and their effects on the doshas.
... गुणान् वक्ष्याम्यतः परम् ||१५०||
सुशीतो मधुरः स्निग्धो बृंहणः श्लेष्मलः सरः |
अविदाही गुरुर्वृष्यः पौण्ड्रको भीरुकस्तथा ||१५१||
आभ्यां तुल्यगुणः किञ्चित्सक्षारो वंशको मतः |
वंशवच्छ्वेतपोरस्तु किञ्चिदुष्णः स वातहा ||१५२||
कान्तारतापसाविक्षू वंशकानुगतौ मतौ |
एवङ्गुणस्तु काष्ठेक्षुः स तु वातप्रकोपणः ||१५३||
सूचीपत्रो नीलपोरौ नैपालो दीर्घपत्रकः |
वातलाः कफपित्तघ्नाः सकषाया विदाहिनः ||१५४||
कोशकारो गुरुः शीतो रक्तपित्तक्षयापहः |१५५|
“Next, I shall describe the qualities. Pauṇḍraka and bhīruka are very cool, sweet, unctuous, nourishing, kapha-promoting, fluid, non-burning, heavy, and aphrodisiac. Vaṃśaka is somewhat alkaline but similar in quality to these. Śveta-pōraka, like vaṃśaka, is slightly hot and alleviates vata. Kāntāra and tāpasekṣu have qualities similar to vaṃśaka. Kāṣṭhēkṣū has the same qualities but aggravates vata. Sūcipatraka, nīlapōraka, naipāla, and dīrghapatra are vata-aggravating but pacify kapha and pitta, are astringent and cause burning. Kōśakāra is heavy, cool, and alleviates blood and pitta disorders.”
This shloka details the specific qualities and effects of various types of sugarcane, highlighting their impact on the doshas and their unique properties.
अतीव मधुरो मूले मध्ये मधुर एव तु ||१५५||
अग्रेष्वक्षिषु विज्ञेय इक्षूणां लवणो रसः ||१५६||
“The sugarcane's root is extremely sweet, the middle part is also sweet, and the tip parts and the nodes have a saline taste.”
This Shloka describes the varying tastes of different parts of the sugarcane, indicating that while the root and middle parts are sweet, the tips and nodes have a salty taste.
अविदाही कफकरो वातपित्तनिवारणः |
वक्त्रप्रह्लादनो वृष्यो दन्तनिष्पीडितो रसः ||१५७||
“Sugarcane juice is non-burning, promotes kapha, alleviates vata and pitta, refreshes the mouth, enhances vigour, and is extracted by pressing the teeth.”
This Shloka highlights the qualities of sugarcane juice, emphasizing its non-burning nature, its ability to balance the doshas, and its invigorating effects.
गुरुर्विदाही विष्टम्भी यान्त्रिकस्तु प्रकीर्तितः |१५८|
“Juice extracted mechanically (using a sugarcane press) is heavy, causes burning, and is constipating.”
This Shloka emphasizes the qualities of sugarcane juice extracted mechanically, noting that it can be heavy on digestion, cause burning sensations, and lead to constipation.
पक्वो गुरुः सरः स्निग्धः सतीक्ष्णः कफवातनुत् ||१५८||
“Cooked sugarcane juice is heavy, fluid, unctuous, and sharp. It alleviates kapha and vata.”
This Shloka describes the properties of cooked sugarcane juice, highlighting its heaviness, fluidity, unctuousness, and sharpness, and its ability to balance kapha and vata doshas.
फाणितं गुरु मधुरमभिष्यन्दि बृंहणमवृष्यं त्रिदोषकृच्च ||१५९||
“Molasses is heavy, sweet, causes phlegm, nourishes, is non-aphrodisiac, and can aggravate all three doshas.”
This Shloka explains the properties of molasses, emphasizing its heaviness, sweetness, and potential to cause phlegm, nourish the body, and aggravate all three doshas.
गुडः सक्षारमधुरो नातिशीतः स्निग्धो मूत्ररक्तशोधनो नातिपित्तजिद्वातघ्नो मेदःकृमिकफकरो बल्यो वृष्यश्च ||१६०||
“Jaggery is slightly alkaline, sweet, not too cold, unctuous, and purifies urine and blood. It mildly alleviates pitta, pacifies vata, increases fat, worms, and kapha, is strengthening, and enhances vigor.”
This Shloka highlights the properties of jaggery, emphasizing its sweetness, mild alkalinity, and ability to purify bodily fluids, as well as its impact on the doshas and its nourishing qualities.
पित्तघ्नो मधुरः शुद्धो वातघ्नोऽसृक्प्रसादनः |१६१|
“Pure molasses is sweet, pacifies pitta, vata, and purifies the blood.”
This Shloka highlights the properties of pure molasses, emphasizing its sweetness and its ability to balance pitta and vata doshas, and purify the blood.
मत्स्यण्डिकाखण्डशर्करा विमलजाता उत्तरोत्तरं शीताः स्निग्धाः गुरुतरा मधुरतरा वृष्या रक्तपित्तप्रशमनास्तृष्णाप्रशमनाश्च ||१६२||
“The different types of sugar: Matsyandika, Khanda, and Sharkara, in ascending order of their cooling, unctuous, heavy, sweet, aphrodisiac qualities, and their ability to alleviate blood and pitta disorders, and thirst.”
This Shloka describes the properties of various forms of sugar, highlighting their increasing levels of cooling, unctuousness, heaviness, sweetness, aphrodisiac qualities, and their effectiveness in alleviating blood and pitta disorders and thirst.
यथा यथैषां वैमल्यं मधुरत्वं तथा तथा |
स्नेहगौरवशैत्यानि सरत्वं च तथा तथा ||१६३||
“The clearer the sugar, the sweeter it is. Correspondingly, it becomes more unctuous, heavy, and cooling, with more fluid properties.”
This Shloka explains the relationship between the clarity of sugar and its other properties, noting that clearer sugar tends to be sweeter, more unctuous, heavier, and cooler, and has more fluid properties.
यो यो मत्स्यण्डिकाखण्डशर्कराणां स्वको गुणः |
तेन तेनैव निर्देश्यस्तेषां विस्रावणो गुणः ||१६४||
“Whatever characteristic is inherent in matsyandika, khanda, and sharkara sugars, that specific characteristic should be noted as their respective liquid property.”
This Shloka emphasizes that the inherent qualities of different types of sugar (matsyandika, khanda, and sharkara) should be observed and acknowledged as their respective liquid or fluid properties.
सारस्थिता सुविमला निःक्षारा च यथा यथा |
तथा गुणवती सर्वा विज्ञेया शर्करा बुधैः ||१६५||
“The purer the sugar, the more beneficial qualities it possesses. As it becomes clearer and less alkaline, its qualities increase, and the wise consider it highly valuable.”
This Shloka highlights that the clearer and less alkaline the sugar is, the more beneficial qualities it holds, marking its value by the knowledgeable.
मधुशर्करा पुनश्छर्द्यतीसारहरी रूक्षा छेदनी प्रसादनी कषायमधुरा मधुरविपाका च ||१६६||
“Madhusharkara (sugar candy) pacifies vomiting and diarrhea, is dry, scraping, purifying, astringent, sweet, and has a sweet post-digestive effect.”
This Shloka emphasizes the properties of madhusharkara, highlighting its ability to stop vomiting and diarrhea, its drying and scraping properties, and its astringent and sweet qualities.
यवासशर्करा मधुरकषाया तिक्तानुरसा श्लेष्महरी सरा चेति ||१६७||
“Yavasa sugar (a type of sugar derived from barley) is sweet and astringent, has a slightly bitter taste, alleviates kapha, and has fluid properties.”
This Shloka describes the properties of yavasa sugar, highlighting its sweetness, slight bitterness, and ability to alleviate kapha, along with its fluid nature.
यावत्यः शर्कराः प्रोक्ताः सर्वा दाहप्रणाशनाः |
रक्तपित्तप्रशमनाश्छर्दिमूर्च्छातृषापहाः ||१६८||
"All the types of sugar mentioned are capable of alleviating burning sensations, balancing blood and pitta, stopping vomiting and fainting, and relieving thirst."
This Shloka emphasizes the overall benefits of the various types of sugar discussed so far, highlighting their contributions to relieving burning sensations, balancing doshas, and addressing symptoms like vomiting, fainting, and thirst.
रूक्षं मधूकपुष्पोत्थं फाणितं वातपित्तकृत् |
कफघ्नं मधुरं पाके कषायं बस्तिदूषणम् ||१६९||
इतीक्षुवर्गः |
“Molasses derived from madhuka flowers is dry and can aggravate vata and pitta, but it alleviates kapha, has a sweet taste, becomes astringent post-digestion, and can be harmful to the bladder.”
This Shloka emphasizes the different properties and effects of molasses derived from madhuka flowers, highlighting its drying nature, its impact on doshas, and its post-digestive qualities.
अथ मद्यवर्गः |
सर्वं पित्तकरं मद्यमम्लं रोचनदीपनम् |
भेदनं कफवातघ्नं हृद्यं बस्तिविशोधनम् ||१७०||
पाके लघु विदाह्युष्णं तीक्ष्णमिन्द्रियबोधनम् |
विकासि सृष्टविण्मूत्रं... |१७१|
“All types of alcoholic drinks aggravate pitta, have a sour taste, and stimulate appetite and digestion. They are purgative, alleviate kapha and vata, are good for the heart, and cleanse the bladder. In digestion, they are light, cause burning, are hot, sharp, stimulate the senses, cause expansion, and promote excretion of stool and urine.”
These Shlokas describe the qualities and effects of various alcoholic drinks, highlighting their impact on the doshas and their stimulating and cleansing properties.
... शृणु तस्य विशेषणम् ||१७१||
मार्द्वीकमविदाहित्वान्मधुरान्वयतस्तथा |
रक्तपित्तेऽपि सततं बुधैर्न प्रतिषिध्यते ||१७२||
मधुरं तद्धि रूक्षं च कषायानुरसं लघु |
लघुपाकि सरं शोषविषमज्वरनाशनम् ||१७३||
“Listen to the specific qualities of wine:
“Wine made from grapes is non-burning due to its inherent sweetness. It is not always contraindicated in blood disorders and pitta conditions by the learned ones. It is sweet, dry, slightly astringent, and light. It is easily digestible, fluid, alleviates dryness, and alleviates irregular fevers."
These Shlokas describe the unique properties of grape wine, highlighting its effects on the doshas and its suitability for particular conditions.
मार्द्वीकाल्पान्तरं किञ्चित् खार्जूरं वातकोपनम् |
तदेव विशदं रुच्यं कफघ्नं कर्शनं लघु ||१७४||
कषायमधुरं हृद्यं सुगन्धीन्द्रियबोधनम् |१७५|
“Grape wine has an alternative variant known as vine of dates, which can aggravate vata. It is clear, tasty, alleviates kapha, aids in weight reduction, and is light. It is astringent and sweet, good for the heart, fragrant, and stimulates the senses.”
This set of Shlokas explains the properties of date wine (kharjura wine), highlighting its effects on the doshas, its taste, and its beneficial properties.
कासार्शोग्रहणीदोषमूत्राघातानिलापहा ||१७५||
स्तन्यरक्तक्षयहिता सुरा बृंहणदीपनी |१७६|
“Wine alleviates cough, hemorrhoids, chronic dysentery, urinary retention, and vata disorders. It helps with deficiency of breast milk and blood, and it is nourishing and digestive-stimulating.”
These Shlokas highlight the medicinal properties of wine, outlining its benefits in alleviating various conditions and promoting nourishment and digestion.
कासार्शोग्रहणीश्वासप्रतिश्यायविनाशनी ||१७६||
श्वेता मूत्रकफस्तन्यरक्तमांसकरी सुरा |१७७|
“White wine alleviates cough, hemorrhoids, chronic dysentery, asthma, and nasal congestion. It also promotes urine flow, kapha reduction, and enhances breast milk, blood, and muscle tissue.”
These Shlokas describe the health benefits of white wine, emphasizing its effects on various conditions and its nourishing properties.
छर्द्यरोचकहृत्कुक्षितोदशूलप्रमर्दनी ||१७७||
प्रसन्ना कफवातार्शोविबन्धानाहनाशनी |१७८|
“Clear wine alleviates vomiting, anorexia, and pain in the heart, stomach, and intestines. It also reduces kapha and vata, hemorrhoids, constipation, and bloating.”
These Shlokas detail the various health benefits of clear wine, highlighting its ability to alleviate a range of symptoms and conditions.
पित्तलाऽल्पकफा रूक्षा यवैर्वातप्रकोपणी |१७८|
विष्टम्भिनी सुरा गुर्वी... ||१७९||
“Wine made from barley is slightly pita-pacifying, dry, and slightly kapha-promoting, but aggravates vata. It is constipating, heavy, and causes obstruction.”
This Shloka highlights the properties of barley wine and its effects on the doshas, primarily focusing on its impact on vata and its constipating nature.
... श्लेष्मलं तु मधूलकम् ||१७८||
“Wine made from figs is kapha-promoting (śleṣmala).”
This Shloka highlights the specific property of fig wine, noting its tendency to increase kapha dosha.
रूक्षा नातिकफा वृष्या पाचनी चाक्षिकी स्मृता ||१७९||
“Wine made from barley is dry, slightly kapha-promoting, aphrodisiac, digestive, and considered good for the eyes.”
This Shloka emphasizes the properties of barley wine, highlighting its dryness, slight kapha-promoting nature, aphrodisiac qualities, and its beneficial effects on digestion and eye health.
त्रिदोषो भेद्यवृष्यश्च कोहलो वदनप्रियः |१८०|
"Wine known as 'Kohala' helps in balancing all three doshas, acts as a purgative, is aphrodisiac, and is pleasing to the mouth."
This Shloka highlights the properties of Kohala wine, emphasizing its ability to balance the three doshas, its purgative action, aphrodisiac qualities, and its pleasing taste.
ग्राह्युष्णो जगलः पक्ता रूक्षस्तृट्कफशोफकृत् ||१८०||
हृद्यः प्रवाहिकाटोपदुर्नामानिलशोषहृत् |१८१|
“Wine called 'Jagala' is absorbent, hot, causes thirst, and produces kapha and swelling. It is pleasing, relieves diarrhea, alleviates flatulence, and cures dryness due to vata.”
This Shloka describes the properties of Jagala wine, highlighting its absorbent nature, its hot quality, and its effects on thirst, kapha, and swelling. It also emphasizes its benefits for the heart, its ability to relieve diarrhea and flatulence, and cure vata-induced dryness.
बक्कसो हृतसारत्वाद्विष्टम्भी वातकोपनः ||१८१||
दीपनः सृष्टविण्मूत्रो विशदोऽल्पमदो गुरुः |१८२|
“Wine called 'Bakkasa' lacks essence, is constipating, aggravates vata, stimulates digestion, causes excretion of stool and urine, is clear, has a mild intoxicating effect, and is heavy.”
This Shloka explains the unique properties of Bakkasa wine, highlighting its constipating nature, vata-aggravating effect, and its ability to stimulate digestion and excretion, while noting its clarity, mild intoxication, and heaviness.
कषायो मधुरः शीधुर्गौडः पाचनदीपनः ||१८२||
“Sheedhu (a type of wine), made from molasses, is astringent and sweet, promotes digestion and stimulates the digestive fire.”
This Shloka highlights the properties of sheedhu, emphasizing its astringent and sweet taste, and its benefits for digestion.
शार्करो मधुरो रुच्यो दीपनो बस्तिशोधनः |
वातघ्नो मधुरः पाके हृद्य इन्द्रियबोधनः ||१८३||
“Sharkara wine is sweet, tasty, stimulates digestion, cleanses the bladder, alleviates vata, remains sweet post-digestion, is pleasing to the heart, and stimulates the senses.”
This Shloka describes the properties of sharkara wine, emphasizing its sweet taste, digestion-stimulating effects, bladder-cleansing nature, and its pleasing and sensory-stimulating qualities.
तद्वत् पक्वरसः शीधुर्बलवर्णकरः सरः |
शोफघ्नो दीपनो हृद्यो रुच्यः श्लेष्मार्शसां हितः ||१८४||
“Similarly, fermented sheedhu made from molasses is nourishing, improves complexion, has fluid properties, reduces swelling, stimulates digestion, and is pleasing to the heart. It is tasty and beneficial for kapha-related disorders and hemorrhoids.”
This Shloka highlights the qualities of fermented sheedhu, emphasizing its nourishing and complexion-improving properties, its fluid nature, and its benefits in reducing swelling, stimulating digestion, and alleviating kapha-related disorders and hemorrhoids.
कर्शनः शीतरसिकः श्वयथूदरनाशनः |
वर्णकृज्जरणः स्वर्यो विबन्धघ्नोऽर्शसां हितः ||१८५||
“Wine, promoting weight loss, has a cool taste and reduces swelling and abdominal disorders. It improves complexion, aids digestion, strengthens the body, alleviates constipation, and is beneficial for hemorrhoids.”
This Shloka highlights the diverse benefits of a particular type of wine, emphasizing its cooling nature, and its effects on weight loss, reducing swelling, aiding digestion, and improving complexion.
आक्षिकः पाण्डुरोगघ्नो व्रण्यः सङ्ग्राहको लघुः |
कषायमधुरः सीधुः पित्तघ्नोऽसृक्प्रसादनः ||१८६||
“Wine made from honey alleviates anemia, heals wounds, is absorbent, light, astringent, and sweet. It pacifies pitta and purifies the blood.”
This Shloka sheds light on the remarkable qualities of honey wine (ākiṣika), emphasizing its healing properties and its beneficial effects on digestion and blood purification.
जाम्बवो बद्धनिस्यन्दस्तुवरो वातकोपनः |१८७|
"Jamun wine has binding properties, is astringent, and can aggravate vata."
This highlights specific characteristics of wine made from jamun fruit, focusing on its astringent nature and its impact on vata dosha.
तीक्ष्णः सुरासवो हृद्यो मूत्रलः कफवातनुत् ||१८७||
मुखप्रियः स्थिरमदो विज्ञेयोऽनिलनाशनः |१८८|
“Sharp in nature, sura and asava wines are pleasing to the heart, diuretic, reduce kapha and vata, are pleasant in taste, and have a stable intoxication effect. They also balance vata dosha.”
This Shloka highlights the properties of sura and asava wines, emphasizing their sharpness, diuretic effect, and their abilities to reduce kapha and vata, while being pleasing to the taste and providing a stable intoxication.
लघुर्मध्वासवश्छेदी मेहकुष्ठविषापहः ||१८८||
तिक्तः कषायः शोफघ्नस्तीक्ष्णः स्वादुरवातकृत् |१८९|
“Madhu-asava (a type of wine) is light in nature, has a scraping effect, alleviates urinary disorders, skin diseases, and poisons. It is bitter and astringent, reduces swelling, is sharp, tasty, and can cause vata imbalance.”
This Shloka describes the properties of Madhu-asava, emphasizing its lightness, scraping effect, and its benefits in alleviating various disorders and reducing swelling, while noting its bitter and astringent taste and potential to cause vata imbalance.
तीक्ष्णः कषायो मदकृद्दुर्नामकफगुल्महृत् ||१८९||
कृमिमेदोनिलहरो मैरेयो मधुरो गुरुः |१९०|
“Maish wine (youghiurt-based) is sharp and astringent, induces intoxication, helps in removing kapha-related lumps, and alleviates worms, fat, and vata. It is sweet, heavy, and nourishing.”
This Shloka highlights the properties of Maish wine, focusing on its sharpness, astringency, and various health benefits such as reducing kapha-related lumps, alleviating worms and fat, and balancing vata, while also being sweet, heavy, and nourishing.
बल्यः पित्तहरो वर्ण्यो हृद्यश्चेक्षुरसासवः ||१९०||
“Cane juice wine is strengthening, alleviates pitta, enhances complexion, and is pleasing to the heart.”
This Shloka elaborates on the benefits of cane juice wine, emphasizing its strengthening properties, its ability to balance pitta dosha, its positive impact on complexion, and its heart-pleasing nature.
शीधुर्मधूकपुष्पोत्थो विहाह्यग्निबलप्रदः |
रूक्षः कषायः कफहृद्वातपित्तप्रकोपणः ||१९१||
“Wine made from Madhuka flowers stimulates agni (digestive fire), provides strength, is dry and astringent, alleviates kapha, but aggravates vata and pitta.”
This Shloka details the properties of wine made from Madhuka flowers (Sheetal drink). It emphasizes its digestive-stimulating and strengthening effects, its drying and astringent nature, and its impact on the doshas—balancing kapha while aggravating vata and pitta.
निर्दिशेद्रसतश्चान्यान् कन्दमूलफलासवान् |१९२|
“She should also prescribe juices, decoctions, and fermented drinks made from roots, tubers, and fruits.”
This Shloka advises the use of various natural preparations from roots, tubers, and fruits, indicating their benefits and therapeutic uses.
नवं मद्यमभिष्यन्दि गुरु वातादिकोपनम् ||१९२||
अनिष्टगन्धि विरसमहृद्यं च विदाहि च |१९३|
“Newly fermented wine causes obstruction, is heavy, aggravates vata and other doshas, has an unpleasant smell and taste, is unpleasing to the heart, and causes burning sensation.”
This Shloka emphasizes the negative aspects of newly fermented wine, highlighting its obstructive and heavy nature, its tendency to aggravate doshas, and its unpleasant characteristics.
सुगन्धि दीपनं हृद्यं रोचिष्णु कृमिनाशनम् ||१९३||
स्फुटस्रोतस्करं जीर्णं लघु वातकफापहम् |१९४|
“Aged wine has a pleasant fragrance, stimulates digestion, is pleasing to the heart, kindles appetite, kills worms, clears the channels, is light, and alleviates vata and kapha.”
This Shloka highlights the positive effects of aged wine, focusing on its pleasant fragrance and various health benefits such as stimulating digestion, clearing bodily channels, and balancing doshas.
अरिष्टो द्रव्यसंयोगसंस्कारादधिको गुणैः ||१९४||
बहुदोषहरश्चैव दोषाणां शमनश्च सः |
दीपनः कफवातघ्नः सरः पित्ताविरोधनः ||१९५||
शूलाध्मानोदरप्लीहज्वराजीर्णार्शसां हितः |१९६|
“Due to the unique combination and processing of ingredients, Arishta (a type of medicinal wine) is superior in qualities. It alleviates numerous doshas, balances them, stimulates digestion, reduces kapha and vata, is fluid, and does not aggravate pitta. It is beneficial for abdominal pain, bloating, disease of the spleen, fever, indigestion, and hemorrhoids.”
This Shloka extols the virtues of Arishta, emphasizing its exceptional qualities and its efficacy in treating various conditions due to its unique preparation.
पिप्पल्यादिकृतो गुल्मकफरोगहरः स्मृतः ||१९६||
“Wine made by combining long pepper and other ingredients is known to alleviate disorders related to gulma (abdominal tumors) and kapha.”
This Shloka highlights the medicinal properties of a specific type of wine made from pippali (long pepper) and other ingredients, emphasizing its efficacy in treating abdominal tumors and kapha-related diseases.
चिकित्सितेषु वक्ष्यन्तेऽरिष्टा रोगहराः पृथक् |१९७|
"In the sections on therapeutic treatments, individual Arishtas (medicinal wines) will be described as remedies for specific diseases."
This Shloka explains that the specifics of different Arishtas will be detailed in the therapeutic sections, each tailored to treat particular ailments.
अरिष्टासवशीधूनां गुणान् कर्माणि चादिशेत् ||१९७||
बुद्ध्या यथास्वं संस्कारमवेक्ष्य कुशलो भिषक् |१९८|
"The skilled physician (bhishak) should prescribe the benefits and actions of Arishta, Asava, and Sheedhu wines according to their preparation and use."
This Shloka emphasizes the importance of a knowledgeable physician understanding and prescribing these medicinal wines based on their unique preparation and intended therapeutic actions.
सान्द्रं विदाहि दुर्गन्धं विरसं कृमिलं गुरु ||१९८||
अहृद्यं तरुणं तीक्ष्णमुष्णं दुर्भाजनस्थितम् |
अल्पौषधं पर्युषितमत्यच्छं पिच्छिलं च यत् ||१९९||
तद्वर्ज्यं सर्वथा मद्यं किञ्चिच्छेषं तु यद्भवेत् |
तत्र यत् स्तोकसम्भारं तरुणं पिच्छिलं गुरु ||२००||
कफप्रकोपि तन्मद्यं दुर्जरं च विशेषतः |
पित्तप्रकोपि बहलं तीक्ष्णमुष्णं विदाहि च ||२०१||
अहृद्यं पेलवं पूति कृमिलं विरसं च यत् |
तथा पर्युषितं चापि विद्यादनिलकोपनम् ||२०२||
सर्वदोषैरुपेतं तु सर्वदोषप्रकोपणम् |२०३|
"Thick, irritating, foul-smelling, tasteless, worm-infested, heavy, unpleasing, young, sharp, hot, poorly stored, with little medicinal value, exceedingly clear, and slimy wine—such wine should always be avoided. Among these, young, slimy, and heavy wine in small quantities can cause strong kapha imbalance and poor digestion. Particularly thick, sharp, hot, and irritating wine increases pitta significantly. Unpleasing, tender, foul-smelling, worm-infested, tasteless, and stale wine aggravates vata and causes multiple dosha imbalances. Such wines, being unpleasing and light, are identified as causing severe dosha disturbances."
These Shlokas highlight the negative qualities and impacts of various types of poorly prepared or improperly stored wines on the body.
चिरस्थितं जातरसं दीपनं कफवातजित् ||२०३||
रुच्यं प्रसन्नं सुरभि मद्यं सेव्यं मदावहम् |२०४|
“Well-aged wine is flavorful, enhances digestion, alleviates kapha and vata, is tasty, clear, fragrant, enjoyable, and mildly intoxicating.”
The Shloka underscores the beneficial properties of well-aged wine, particularly its positive effects on digestion and doshas, as well as its pleasant sensory qualities.
तस्यानेकप्रकारस्य मद्यस्य रसवीर्यतः ||२०४||
सौक्ष्म्यादौष्ण्याच्च तैक्ष्ण्याच्च विकासित्वाच्च वह्निना समेत्य हृदयं प्राप्य धमनीरूर्ध्वमागतम् |
विचाल्येन्द्रियचेतांसि वीर्यं मदयतेऽचिरात् ||२०५||
“Due to the subtle, hot, and sharp qualities of various types of wine, as well as their expansive nature, when combined with digestive fire (agni), they reach the heart through the channels and move upwards, disturbing the senses and mind, causing intoxication.”
These Shlokas highlight the potent and rapid effects of wine on the senses and mind, emphasizing its powerful influence on the body's channels and the importance of understanding its properties for safe consumption.
चिरेण श्लैष्मिके पुंसि पानतो जायते मदः |
अचिराद्वातिके दृष्टः, पैत्तिके शीघ्रमेव च ||२०६||
“In individuals with a predominant kapha dosha, intoxication from drinking wine takes a long time. In those with vata dosha, intoxication is observed sooner, while in those with pitta dosha, it occurs very quickly.”
This Shloka emphasizes how the effects of wine consumption vary based on an individual's dominant dosha, illustrating Ayurveda's profound understanding of personalized health and the body's unique responses to different substances.
सात्त्विके शौचदाक्षिण्यहर्षमण्डनलालसः |
गीताध्ययनसौभाग्यसुरतोत्साहकृन्मदः ||२०७||
राजसे दुःखशीलत्वमात्मत्यागं ससाहसम् |
कलहं सानुबन्धं तु करोति पुरुषे मदः ||२०८||
अशौचनिद्रामात्सर्यागम्यागमनलोलताः |
असत्यभाषणं चापि कुर्याद्धि तामसे मदः ||२०९||
“In a sāttvika individual, intoxication leads to joy, love of cleanliness, kindness, delight, desire for adornment, enthusiasm for singing, studying, good fortune, and intimate pleasures. In a rājasika person, intoxication causes distress, self-pity, reckless actions, chaos, and quarrels with companions. In a tāmasika individual, intoxication results in uncleanliness, sleepiness, mistrust, craving for improper company, false speech, and other vices.”
These Shlokas emphasize the varied effects of intoxication based on an individual's predominant guṇa (quality) – sāttvika, rājasika, or tāmasika.
रक्तपित्तकरं शुक्तं छेदनं भुक्तपाचनम् |
वैस्वर्यं जरणं श्लेष्मपाण्डुक्रिमिहरं लघु ||२१०||
तीक्ष्णोष्णं मूत्रलं हृद्यं कफघ्नं कटुपाकि च |२११|
“Fermented wine causes bleeding disorders (rakta-pitta), has a cutting nature, aids in digestion after eating, impacts the voice, stimulates digestion, eliminates kapha dosha, anemia, and worms, is light, sharp, hot, diuretic, beneficial for the heart, alleviates kapha, and has a pungent taste post-digestion.”
This Shloka highlights the diverse effects of fermented wine, emphasizing both its beneficial and potentially harmful qualities.
तद्वत्तदासुतं सर्वं रोचनं च विशेषतः ||२११||
"In the same way, all types of fermented drinks are particularly appetizing."
All fermented drinks share similar properties, particularly in stimulating appetite and enhancing the experience of eating due to their unique tastes and effects.
गौडानि रसशुक्तानि मधुशुक्तानि यानि च |
यथापूर्वं गुरुतराण्यभिष्यन्दकराणि च ||२१२||
"Guda (jaggery) wines, fermented juices, and honey wines are, sequentially, even more heavy and cause more obstruction."
Guda (Jaggery) Wine: The heaviest and most obstructive, making it difficult to digest and causing blockages in the body. Fermented Juices: Slightly less heavy but still cause significant obstruction. Honey Wine: The lightest of the three but still has properties that can lead to obstruction.
तुषाम्बु दीपनं हृद्यं हृत्पाण्डुकृमिरोगनुत् |
ग्रहण्यर्शोविकारघ्नं भेदि सौवीरकं तथा ||२१३||
"Wine made from bran is digestive, pleasant to the heart, alleviates anemia, kills worms, and treats diseases of the grahani (digestive tract), hemorrhoids, and other disorders. Similarly, Sauvīraka wine is digestive, pleasant, and beneficial for the heart."
Bran wine and Sauvīraka wine share these standout qualities, making them beneficial for treating various conditions.
धान्याम्लं धान्ययोनित्वाज्जीवनं दाहनाशनम् |
स्पर्शात् पानात्तु पवनकफतृष्णाहरं लघु ||२१४||
तैक्ष्ण्याच्च निर्हरेदाशु कफं गण्डूषधारणात् |
मुखवैरस्यदौर्गन्ध्यमलशोषक्लमापहम् ||२१५||
दीपनं जरणं भेदि हितमास्थापनेषु च |
समुद्रमाश्रितानां च जनानां सात्म्यमुच्यते ||२१६||
इति मध्यवर्गः |
"Dhaniyamla (wine made from grains), due to its origin, is revitalizing, alleviates burning sensations, and is light. By contact and ingestion, it alleviates vata, kapha, and thirst. Due to its sharpness, it quickly clears kapha when used as a gargle, resolves bad taste and foul smell in the mouth, helps in drying impurities and alleviating exhaustion. It is digestive, aids in digestion, clears obstructions, and is beneficial in enema treatments. It is considered suitable for people living by the sea."
The Shloka emphasizes the therapeutic benefits of Dhaniyamla, particularly for those with specific dosha imbalances and living conditions.
अथ मूत्राणि |
मूत्राणि गोमहिष्यजाविगजहयखरोष्ट्राणां तीक्ष्णान्युष्णानि कटूनि तिक्तानि लवणानुरसानि लघूनि शोधनानि कफवातकृमिमेदोविषगुल्मार्शदरकुष्ठशोफारोचकपाण्डुरोगहराणि हृद्यानि दीपनानि च सामान्यतः ||२१७||
भवतश्चात्र-
तत् सर्वं कटु तीक्ष्णोष्णं लवणानुरसं लघु |
शोधनं कफवातघ्नं कृमिमेदोविषापहम् ||२१८||
अर्शोजठरगुल्मघ्नं शोफारोचकनाशनम् |
पाण्डुरोगहरं भेदि हृद्यं दीपनपाचनम् ||२१९||
"Urine from different animals like cow, buffalo, goat, elephant, horse, donkey, and camel is generally sharp, hot, pungent, bitter, and salty in taste, light, and purifying. It alleviates kapha, vata, worms, fat, poison, abdominal tumors, hemorrhoids, chronic skin diseases, swelling, anorexia, and anemia. It is also pleasing to the heart, digestive, and digestive."
"All these types of urine are pungent, sharp, hot, slightly salty in taste, light, purifying, beneficial for reducing kapha and vata, worms, fat, poison, and abdominal tumors. They are useful for treating abdominal disorders, swelling, anorexia, anemia, and are digestive, pleasing to the heart, and aid digestion and metabolism."
These Shlokas emphasize the medicinal properties of animal urine, highlighting its ability to alleviate various dosha imbalances and treat a wide range of ailments.
गोमूत्रं कटु तीक्ष्णोष्णं सक्षारत्वान्न वातलम् |
लघ्वग्निदीपनं मेध्यं पित्तलं कफवातनुत् ||२२०||
शूलगुल्मोदरानाहविरेकास्थापनादिषु |
मूत्रप्रयोगसाध्येषु गव्यं मूत्रं प्रयोजयेत् ||२२१||
"Cow urine is pungent, sharp, hot, and alkaline, which reduces vata. It is light, stimulates digestive fire, sharpens the intellect, increases pitta, and reduces kapha and vata. It is useful in treating colic, abdominal tumors, ascites (fluid accumulation in the abdomen), and constipation, and is particularly beneficial when used in purging and enema treatments."
These Shlokas elaborate on the qualities and therapeutic benefits of cow urine, highlighting its effectiveness in balancing doshas and treating a range of conditions.
दुर्नामोदरशूलेषु कुष्ठमेहाविशुद्धिषु |
आनाहशोफगुल्मेषु पाण्डुरोगे च माहिषम् ||२२२||
"Buffalo urine is beneficial in treating severe abdominal pain, colic, chronic skin diseases, urinary disorders, and purification, bloating, swelling, abdominal tumors, and anemia."
This Shloka emphasizes the medicinal properties of buffalo urine, highlighting its effectiveness in addressing a wide range of conditions.
कासश्वासापहं शोफकामलापाण्डुरोगनुत् |
कटुतिक्तान्वितं छागमीषन्मारुतकोपनम् ||२२३||
"Goat urine alleviates cough, asthma, swelling, jaundice, and anemia. It contains pungent and bitter qualities and slightly aggravates vata."
These Shlokas highlight the medicinal properties of goat urine, emphasizing its ability to treat various conditions and its effects on the doshas.
कासप्लीहोदरश्वासशोषवर्चोग्रहे हितम् |
सक्षारं तिक्तकटुकमुष्णं वातघ्नमाविकम् ||२२४||
"Sheep urine is beneficial for treating cough, spleen disorders, ascites (fluid accumulation in the abdomen), asthma, emaciation, and constipation. It is alkaline, bitter, pungent, hot, and reduces vata dosha."
These Shlokas provide insights into the therapeutic properties of sheep urine and its effectiveness in addressing various conditions and dosha imbalances.
दीपनं कटु तीक्ष्णोष्णं वातचेतोविकारनुत् |
आश्वं कफहरं मूत्रं कृमिदद्रुषु शस्यते ||२२५||
"Horse urine is digestive, pungent, sharp, hot, and alleviates vata-related mental disorders. It reduces kapha and is recommended for treating conditions caused by worms."
These Shlokas highlight the therapeutic benefits of horse urine, including its digestive, kapha-reducing, and vata-alleviating properties, making it effective in treating worm-related conditions.
सतिक्तं लवणं भेदि वातघ्नं पित्तकोपनम् |
तीक्ष्णं क्षारे किलासे च नागं मूत्रं प्रयोजयेत् ||२२६||
"Elephant urine, which is bitter and salty, is useful in breaking down obstructions, reducing vata, and slightly increasing pitta. It is sharp and alkaline, and is particularly recommended for conditions such as leucoderma (kilasa)."
These Shlokas highlight the medicinal properties of elephant urine, emphasizing its effectiveness in treating conditions like leucoderma and addressing dosha imbalances.
गरचेतोविकारघ्नं तीक्ष्णं ग्रहणिरोगनुत् |
दीपनं गार्दभं मूत्रं कृमिवातकफापहम् ||२२७||
"Donkey urine is sharp, alleviates mental disorders caused by toxins, treats digestive disorders, stimulates the digestive fire, and reduces worms, vata, and kapha."
These Shlokas highlight the medicinal properties of donkey urine, emphasizing its effectiveness in treating various conditions and balancing the doshas.
शोफकुष्ठोदरोन्मादमारुतक्रिमिनाशनम् |
अर्शोघ्नं कारभं मूत्रं... |२२८|
"Camel urine is effective in treating swelling, skin diseases, abdominal disorders, insanity, neurological issues, and worm infestations, and is beneficial for reducing hemorrhoids."
These Shlokas highlight the therapeutic benefits of camel urine, emphasizing its effectiveness in addressing various conditions and dosha imbalances.
... मानुषं च विषापहम् ||२२८||
“Human urine, too, is considered to counteract poisons."
These Shlokas highlight the remarkable therapeutic potential of human urine, emphasizing their efficacy in treating various conditions and neutralizing harmful substances.
द्रवद्रव्याणि सर्वाणि समासात् कीर्तितानि तु |
कालदेशविभागज्ञो नृपतेर्दातुमर्हति ||२२९||
"All liquid substances have been concisely described; it is appropriate for someone knowledgeable of time and place to administer them to the king."
This Shloka underscores the importance of understanding the time and place in order to properly administer various liquid substances, especially for the benefit of a king.
इति सुश्रुतसंहितायां सूत्रस्थाने द्रवद्रव्यविज्ञानीयो नाम पञ्चचत्वारिंशोऽध्यायः ||४५||
"Thus ends the forty-fifth chapter named 'Dravadravya Vijnaniyo' (Knowledge of Liquid Substances) in the Sutrasthana of Sushruta Samhita."
This concluding verse marks the end of the chapter, signifying the comprehensive study and understanding of liquid substances.