हिमानलोष्ण-दुर्-वात-व्याल-लालादि-दूषितम् ॥ 140 ॥
जन्तु-जुष्टं जले मग्नम् अ-भूमि-जम् अन्-आर्तवम् ।
अन्य-धान्य-युतं हीन-वीर्यं जीर्ण-तयाति च ॥ 141 ॥|
धान्यं त्यजेत् तथा शाकं रूक्ष-सिद्धम् अ-कोमलम् ।
अ-संजात-रसं तद्-वच् छुष्कं चान्य-त्र मूलकात् ॥ 142 ॥
प्रायेण फलम् अप्य् एवं तथामं बिल्व-वर्जितम् ।
Grains which have been spoiled by forest, heavy breeze, hot sunlight, polluted air, and the saliva of snakes and other reptiles; which are infested with worms, which have remained under water for a long time, not grown in the field meant for it (in fields meant for other kinds of grain), which are unseasonal, mixed with other grains, and which have lost their properties having become very old- should be rejected.
Similarly, also with the vegetables, the dishes prepared from them without the addition of material (oil or ghee), which are very hard even after cooking, should be avoided. Tender vegetables that have not developed their normal taste and which have become dry should not be used except amabilwa (unripe bael fruit).
Ausadha varga (group of medicinal subsances/herbs):
Salt
विष्यन्दि लवणं सर्वं सूक्ष्मं सृष्ट-मलं विदुः ॥ 143॥
वात-घ्नं पाकि तीक्ष्णोष्णं रोचनं कफ-पित्त-कृत् ।
All types of salts are vishyandi (produce more secretions in the tissues), suksma (enter into minute pores) help soft/easy movement of faeces, mitigate vata, help digestion, are penetrating, aggravate kapha and pitta. 143
Among them,
सैन्धवं तत्र स-स्वादु वृष्यं हृद्यं त्रि-दोष-नुत् ॥ 144 ॥
लघ्व् अन्-उष्णं दृशः पथ्यम् अ-विदाह्य् अग्नि-दीपनम् ।
Saindhava salt (rock salt) is slightly sweet, aphrodisiac, good for the heart (or mind), mitigates all three doshas, easily digestible, not hot in potency, good for health, does not cause burning digestion and kindles digestion 144
लघु सौवर्चलं हृद्यं सु-गन्ध्य् उद्गार-शोधनम् ॥ 145 ॥
कटु-पाकं विबन्ध-घ्नं दीपनीयं रुचि-प्रदम् ।
Sauvarcala (sochal salt) is easily digestible, good for the heart (or mind), possesses a good smell, purifies belching, pungent at the end of digestion, relieves constipation, kindles digestion and gives taste. 145
ऊर्ध्वाधः-कफ-वातानुलोमनं दीपनं विडम् ॥ 146 ॥
विबन्धानाह-विष्टम्भ-शूल-गौरव-नाशनम् ।
Bida salt produces both upward and downward movement of kapha and vata, kindles digestion, cures constipation, flatulence, obstruction, of flatus, colic and heaviness (of the abdomen). 146
विपाके स्वादु सामुद्रं गुरु श्लेष्म-विवर्धनम् ॥ 147 ॥
Samudra (common salt) is sweet at the end of digestion, not easily digestible and aggravates kapha.147.
स-तिक्त-कटुक-क्षारं तीक्ष्णम् उत्क्लेदि चौद्भिदम् ।
Aubdhida is slightly bitter, pungent and alkaline in taste, penetrates deep and increases the secretions.
कृष्णे सौवर्चल-गुणा लवणे गन्ध-वर्जिताः ॥ 148 ॥
Krisna lavana (black salt) has properties similar to souvarcala except the smell. 148
रोमकं लघु पांसूत्थं स-क्षारं श्लेष्मलं गुरु ।
लवणानां प्रयोगे तु सैन्धवादि प्रयोजयेत् ॥ 149 ॥
Romaka is easily digestible; Pamsuttha is slightly alkaline, aggravates kapha and is not easily digestible. Whenever lavanas (salt) are to be used (for medicinal recipes) they should be prepared commencing with Saindhava
गुल्म-हृद्-ग्रहणी-पाण्डु-प्लीहानाह-गलामयान् ।
श्वासार्शः-कफ-कासांश् च शमयेद् यव-शूक-जः ॥ 150 ॥
Yavakshara – (Kshara prepared from barley) mitigates abdominal tumours, diseases of the heart, duodenal disease, anaemia, splenic disorders, distension of the abdomen, diseases of the throat, asthma, haemorrhoids and cough arising from kapha. 150
Kshara –
क्षारः सर्वश् च परमं तीक्ष्णोष्णः कृमि-जिल् लघुः ।
पित्तासृग्-दूषणः पाकी छेद्य् अ-हृद्यो विदारणः ॥ 151 ॥
अ-पथ्यः कटु-लावण्याच् छुक्रौजः-केश-चक्षुषाम् ।
All ksharas are very
Teekshna – penetrating ;
ushna – very hot in potency,
Krumijit – destroy worms
Laghu – easily digestible
Pitta Asruk dushana – vitiate pitta and blood
Paki – helps in digestion, causes healing of wounds
Chedya – help break up hard masses,
Ahrudya-not good for the heart, punctures the tissues;
being pungent and salty in taste are not good for semen, ojas (essence of the tissues ), hairs and eye (vision) 151
हिङ्गु वात-कफानाह-शूल-घ्नं पित्त-कोपनम् ॥ 152 ॥
कटु-पाक-रसं रुच्यं दीपनं पाचनं लघु ।
Hingu (asa foetida) mitigates vata and kapha, causes distension of the abdomen and colic, aggravates pitta, pungent in taste and at the end of digestion, enhances taste, hunger, and digestion and is easily digestible. 152
Haritaki –
कषाया मधुरा पाके रूक्षा वि-लवणा लघुः ॥ 153 ॥
दीपनी पाचनी मेध्या वयसः स्थापनी परम् ।
उष्ण-वीर्या सरायुष्या बुद्धीन्द्रिय-बल-प्रदा ॥ 154 ॥
कुष्ठ-वैवर्ण्य-वैस्वर्य-पुराण-विषम-ज्वरान् ।
शिरो-ऽक्षि-पाण्डु-हृद्-रोग-कामला-ग्रहणी-गदान् ॥ 155 ॥
स-शोष-शोफातीसार-मेद-मोह-वमि-कृमीन् ।
श्वास-कास-प्रसेकार्शः-प्लीहानाह-गरोदरम् ॥ 156 ॥
विबन्धं स्रोतसां गुल्मम् ऊरु-स्तम्भम् अ-रोचकम् ।
हरीतकी जयेद् व्याधींस् तांस् तांश् च कफ-वात-जान् ॥ 157 ॥
Haritaki is astringent, sweet at the end of digestion, dry (causes dryness), devoid of lavana
(possesses the remaining five tastes) easily digestible, kindles hunger, helps digestion, improves intelligence, best to maintain youth, hot in potency, laxative, bestows long life, strengthens the mind and the sense organs, cures leprosy (and other skin diseases), discolouration, disorders of voice, chronic intermittent fevers, diseases of the head, and eyes, anaemia, heart disease, jaundice, disease of the duodenum, consumption, dropsy, diarrhoea, obesity, fainting, vomiting, worms (intestinal parasites), dyspnoea, cough, excess salivation, haemorrhoids, disease of the spleen, distention of the abdomen, enlargement of the abdomen, obstruction of channels, abdominal tumors, stiffness of the thing, loss of taste (anorexia) and many other disease arising from (aggravation of) kapha and vata. 153-157.
तद्-वद् आमलकं शीतम् अम्लं पित्त-कफापहम् ।
Similarly, so is amalaka in all other properties; it is cold in potency and mitigates pitta and kapha.
कटु पाके हिमं केश्यम् अक्षम् ईषच् च तद्-गुणम् ॥ 158 ॥
Aksha (vibhitaka) is pungent at the end of digestion, cold in potency, good for hair and
possesses properties similar to haritaki and amalaka. but slightly less (in degrees). 158
Triphala benefits:
इयं रसायन-वरा त्रि-फलाक्ष्य्-आमयापहा ।
रोपणी त्वग् गद-क्लेद-मेदो-मेह-कफास्र-जित् ॥ 159 ॥
Thus, the Triphala (haritaki, amalaki and vibhitaki), together, is the best rejuvenator of the body, cures diseases of the eyes, heals wounds and cures skin diseases, excess moisture of the tissues, obesity, diabetes, aggravation of kapha and Asra (blood) 159.
Trijata and Chaturjata
स-केसरं चतुर्-जातं त्वक्-पत्त्रैलं त्रि-जातकम् ।
पित्त-प्रकोपि तीक्ष्णोष्णं रूक्षं रोचन-दीपनम् ॥ 160 ॥
Twak – (Cinnamon), patra (Cinnamon leaf) and Ela – (Cardamom) together are known as Trijataka, and these, along with kesara from the chaturjata. They cause aggravation of pitta, are penetrating, hot in potency, cause dryness,and improve taste and hunger. 160
Maricha (pepper)
रसे पाके च कटुकं कफ-घ्नं मरिचं लघु ।
Black pepper is pungent both in taste and at the end of digestion, mitigates kapha and is easily digestable.
Pippali (long pepper)
श्लेष्मला स्वादु-शीतार्द्रा गुर्वी स्निग्धा च पिप्पली ॥ 161 ॥
सा शुष्का विपरीतातः स्निग्धा वृष्या रसे कटुः ।
स्वादु-पाकानिल-श्लेष्म-श्वास-कासापहा सरा ॥ 162 ॥
न ताम् अत्य् उपयुञ्जीत रसायन-विधिं विना ।
Long pepper, in its green state, aggravates kapha, is sweet in taste and cold in potency, not easily digestible and is unctuous. The same, when dry, becomes opposite: an aphrodisiac, pungent in taste, sweet at the end of digestion; mitigates Vata and Kapha; is useful in asthma and cough; is laxative. Long pepper should not be used in excess, for a long period, without following the regimen of rejuvenation therapy. 161-162
Ginger benefits:
नागरं दीपनं वृष्यं ग्राहि हृद्यं विबन्ध-नुत् ॥ 163 ॥
रुच्यं लघु स्वादु-पाकं स्निग्धोष्णं कफ-वात-जित् ।
Nagara – (ginger), increases hunger, is aphrodisiac, water absorbent, good for the heart (or the mind), relieves constipation, bestows taste, easily digestible, sweet at the end of digestion, unctuous, hot in potency and mitigates kapha and vata. 163
तद्-वद् आर्द्रकम् एतच् च त्रयं त्रि-कटुकं जयेत् ॥ 164 ॥
स्थौल्याग्नि-सदन-श्वास-कास-श्लीपद-पीनसान् ।
Similar is ardraka (fresh ginger, green); Trikatu – Pepper, long pepper and ginger – together known as trikatu, useful in obesity, Asthma, dyspepsia, cough, filariasis and chronic nasal catarrh. 164
चविका-पिप्पली-मूलं मरिचाल्पान्तरं गुणैः ॥ 164 ॥
Chavaika (Piper chaba) and pippalimula (long pepper root) possess qualities and properties similar to Marica (black pepper), but to a lesser degree. 165.
चित्रको ऽग्नि-समः पाके शोफार्शः-कृमि-कुष्ठ-हा ।
Chitraka (leadwort) is similar to fire in digesting things and cures dropsy, haemorrhoids, worms and leprosy (and other skin diseases).
पञ्च-कोलकम् एतच् च मरिचेन विना स्मृतम् ॥ 166 ॥
गुल्म-प्लीहोदरानाह-शूल-घ्नं दीपनं परम् ।
The above, excluding marica (pippali, pippalimula, cavya, citraka and nagara), is known as panchakolaka. It cures abdominal tumours, disease of the spleen, enlargement of the abdomen, distension and colic, and is best to improve hunger and digestion.
बिल्व-काश्मर्य-तर्कारी-पाटला-टुण्टुकैर् महत् ॥ 167 ॥
जयेत् कषाय-तिक्तोष्णं पञ्च-मूलं कफानिलौ ।
Bilwa, kasarya, tarari, patala and tintuka are together known as Mahat panchamula. It is
astringent and bitter in taste, not in potency, and mitigate kapha and anila (vata ) 167
ह्रस्वं बृहत्य्-अंशुमती-द्वय-गोक्षुरकैः स्मृतम् ॥ 168 ॥
स्वादु-पाक-रसं नाति-शीतोष्णं सर्व-दोष-जित् ।
Brihatidwaya (brihati and kantakari), Amsumatidwaya (saliparni and prsniparni) and goksuraka together are known as hrasva panchamula (Laghu panchamoola). It is sweet in taste and at the end of digestion, neither very hot nor very cold in potency, and it mitigates all the doshas. 168.
The above two – laghu and mahat panchamoola constitute Dashamoola.
बला-पुनर्नवैरण्ड-शूर्पपर्णी-द्वयेन तु ॥ 169 ॥
मध्यमं कफ-वात-घ्नं नाति-पित्त-करं सरम् ।
Bala, punarnava, eranda, surpaparni, and dvaya (masaparni and mundgaparni) together from the madhyama pancamula. It mitigates kapha and vata, does not greatly aggravate pitta and is laxative. 169.
Jivan Pancamula
अभीरु-वीरा-जीवन्ती-जीवकर्षभकैः स्मृतम् ॥ 170 ॥
जीवनाख्यं तु चक्षुष्यं वृष्यं पित्तानिलापहम् ।
Abhiru – Asparagus racemosus, vira, jivanti, jivaka and rsabhaka together from the jivana
pancamula. It is good for the eye, and mitigates pitta and anila (vata)
Trina Mancmula
तृणाख्यं पित्त-जिद् दर्भ-काशेक्षु-शर-शालिभिः ॥ 171 ॥
शूक-शिम्बी-ज-पक्वान्न-मांस-शाक-फलौषधैः ।
वर्गितैर् अन्न-लेशो ऽयम् उक्तो नित्योपयोगिकः ॥ 172 ॥
Trnakhya (trna pancamula), consisting of darbha, kasa, iksu, sara sali, mitigates pitta. 171
Thus, the substances used daily as food, in groups such as suka, simbi, pakvanna, mamsa, saka, phala and ausadha. 172
Thus ends the chapter known as annaswarupa vijnaniya.
