Introduction of dravya
Chapter 9 of Ashtanga Hridayam (Dravadravyavijnaniya ) lays the foundation of Ayurvedic pharmacology: what a dravya (substance) is, how its qualities (guṇa) and tastes (rasa) act on the body, and how these properties determine therapeutic use. This chapter explains the classical framework—panchamahabhuta basis, rasa, virya, vipaka, guṇa, and prabhava, element‑based qualities, guṇa, vīrya, vipāka, karma‑vidhāna, prabhāva, and vichitra pratyayārabdha dravya—and shows how to choose, combine, and dose substances for clinical effect.
READ ALSO: DRAVYA
Core concepts and their clinical meaning
- Dravya (substance): any material used as food, medicine, or vehicle; studied for its inherent and emergent effects.
- Rasa (taste): the first sensory property that interacts with the tongue and begins physiological response; six classical rasas influence doshas and dhatus.
- Virya (potency/energetics): the hot or cold action of a substance that determines immediate metabolic direction (e.g., heating herbs increase digestion).
- Vipaka (post‑digestive effect): the final metabolic taste after digestion that governs long‑term tissue nourishment or depletion.
- Guna (qualities): pairs of attributes (heavy/light, oily/dry, stable/mobile, etc.) that explain how a dravya modifies body processes.
- Prabhava (specific action): unique, sometimes inexplicable effects of certain substances not fully accounted for by rasa–vīrya–guṇa; important in clinical selection.
Panchamahabhuta
All dravyas are composed of the five basic elements (panchamahabhūta): Prithvi (earth), Ap (water), Tejas/Agni (fire), Vayu (air), Akasha (ether). The predominance of one or more elements explains observable properties: solidity and heaviness from Prithvi, liquidity and cohesion from Ap, heat and transformation from Tejas, lightness and mobility from Vayu, and space/expansiveness from Akasha. Clinically, identifying the dominant bhūta helps predict whether a substance will be nourishing, heating, mobilising, drying, or expansive.
Read also: Panchmahabhuta dravya
Classification and practical properties of substances/dravya
1. Grouping by rasa and therapeutic tendency
- Madhura (sweet): anabolic, nourishing, pacifies Vāta and Pitta but may increase Kapha.
- Amla (sour) & Lavana (salty): stimulate digestion and appetite; can aggravate Pitta and Kapha if excessive.
- Kashaya (astringent) & Tikta (bitter): drying, detoxifying, useful for Kapha and Pitta disorders.
- Katu (pungent): heating, carminative, useful for Vata and Kapha imbalance.
These concepts form the decision tree a clinician uses to select a substance for deepana‑pachana, srotoshodhana, rasayana, or dosha‑pacification.
2. Guṇa‑based selection Choose heavy (guru) or light (laghu), oily (snigdha) or dry (ruksha) substances according to the patient’s prakṛti, vikṛti, and agni. For example, a laghu, ushna (light, hot) herb suits Kapha‑dominant indigestion; a snigdha, śīta (oily, cooling) substance suits Vata‑dryness.The law of dominance states that the dominant rasa, guṇa, or vīrya usually determines clinical effect; therefore, always read the dominant property first.
3. Vehicles (anupāna) and formulation logic. Anupāna (ghee, honey, water, milk) modifies absorption and direction of action. Ghee carries lipid‑soluble actives to deeper tissues; honey can increase bioavailability but must not be heated. Classical chapter guidance emphasises matching the vehicle to the therapy and the patient.
Vīrya (potency) is the energetic direction of a dravya, classically divided into uṣṇa (hot) and śīta (cold) actions. It governs immediate metabolic direction: uṣṇa stimulates digestion and mobilises kapha; śīta cools and pacifies pitta and inflammation. Vīrya is crucial in acute management and in choosing agents for ama, fever, or inflammatory states.
Vipāka (post‑digestive taste) is the final metabolic effect after digestion (commonly madhura, amla, or katu). Vipāka determines long‑term nourishment or depletion of dhātus and chronic dosha shifts; it is therefore central to rasāyana planning and tissue‑level prescriptions.
Formulation and dosage principles of dravya
- Start with rasa and virya to predict immediate effects; confirm with guṇa and vipāka for longer outcomes.
- Dose according to agni and bala: stronger agni tolerates larger doses; weak or elderly patients require smaller, more frequent doses.
- Combine with purpose: use antagonistic or synergistic dravyas to balance effects (e.g., a heating herb paired with a cooling anupāna to reduce irritation).
- Observe prabhava: some substances (e.g., specific rasāyana herbs) show unique clinical results beyond expected properties; use classical authority and clinical experience.
Karma Vidhāna — mechanism of action and prescribing logic
Ayurvedic pharmacodynamics follows a practical sequence: rasa → guṇa → vīrya → vipāka → prabhāva. Use this sequence when predicting effects: rasa and vīrya indicate immediate action; guṇa and vipāka indicate medium‑ and long‑term tissue outcomes; prabhāva explains unique or organ‑specific effects. Always tailor dose, anupāna (vehicle), and regimen to the patient’s agni and bala so the intended karma (action) is realised.
Practical prescribing rules
- Prefer laghu, ushna dravyas for ama and sluggish agni.
- Prefer snigdha, madhura vipāka dravyas with ghee for dhātu nourishment.
- Combine dravyas to balance extremes (e.g., a heating herb with a cooling anupāna to reduce mucosal irritation).
- Dose according to agni: strong agni tolerates larger doses; weak or elderly patients need smaller, more frequent doses.
Twelve Classical Herb Profiles
Below are twelve herbs presented in the classical rasapañcaka format as taught in Aṣṭāṅga Hṛdayam with a one‑line clinical use. Use these profiles as classical study aids; consult the original Sanskrit shlokas and commentaries for exact verses, śodhana, and dose.
| Herb | Rasa Guṇa | Vīrya | Vipāka Prabhāva | Clinical use |
|---|---|---|---|---|
| Amla (Emblica officinalis) | Madhura, Tikta; snigdha guru | Śīta | Madhura / Rasāyana prabhāva | Rejuvenator and digestive tonic. |
| Haritaki (Terminalia chebula) | Amla, Kashaya; ruksha laghu | Uṣṇa | Katu / Mild laxative prabhāva | Digestive stimulant and bowel regulator. |
| Bibhitaki (Terminalia bellirica) | Katu, Amla; laghu ruksha | Uṣṇa | Katu / Respiratory prabhāva | Expectorant and respiratory support. |
| Triphala (combination) | Madhura, Amla, Kashaya; balanced | Uṣṇa (mild) | Madhura / Rasāyana prabhāva | Gentle detoxifier and rasāyana. |
| Ashwagandha (Withania somnifera) | Madhura, Tikta; snigdha guru | Uṣṇa (mild) | Madhura / Medhya prabhāva | Strengthens dhātus and nervine tonic. |
| Gudūci (Tinospora cordifolia) | Tikta, Madhura; laghu ruksha | Uṣṇa | Madhura / Immunomodulator prabhāva | Antipyretic and immune support. |
| Tulsi (Ocimum sanctum) | Katu, Tikta; laghu ruksha | Uṣṇa | Katu / Respiratory prabhāva | Respiratory and adaptogenic support. |
| Trikatu (Pippali Maricha Shunthi) | Katu; tikshna laghu | Uṣṇa (strong) | Katu / Bioavailability prabhāva | Deepana‑pachana and absorption enhancer. |
| Śatavari (Asparagus racemosus) | Madhura; snigdha guru | Śīta | Madhura / Stri‑rasāyana prabhāva | Female tonic and lactation support. |
| Brahmi (Bacopa monnieri) | Tikta, Madhura; laghu snigdha | Śīta (mild) | Madhura / Medhya prabhāva | Cognitive and nervine tonic. |
| Nimba (Azadirachta indica) | Tikta, Kashaya; ruksha laghu | Śīta | Katu / Raktaprasadana prabhāva | Blood purifier and skin disorders. |
| Guggulu (Commiphora mukul) | Tikta, Katu; laghu ruksha | Uṣṇa | Katu / Lekhana prabhāva | Lipid metabolism and lekhana action |
Therapeutic applications and safety
- Deepana‑Pachana: choose pungent, bitter, or astringent dravyas with ushna vīrya for ama and sluggish agni.
- Srotoshodhana and shodhana support: select dravyas that liquefy and mobilise ama for subsequent purification therapies.
- Rasayana and dhatu‑nourishment: prefer madhura vipaka and snigdha guṇa for rebuilding tissues.
- Toxicity and contraindications: classical texts warn about incompatible combinations (viruddha ahara) and improper processing; always respect dose, vehicle, and preparation methods.
Prabhāva and extraordinary substances/dravya
Prabhāva denotes a substance’s specific or inexplicable action that cannot be fully explained by rasa–guṇa–vīrya–vipāka. Classical texts list many dravyas with known prabhāva; these are used when a predictable, targeted effect is required. Vichitra pratyayārabdha dravya (extraordinary substances) — rare minerals, processed bhasmas, or special rasāyanas — may show powerful prabhāva and demand expert processing, strict dosing, and clinical supervision.
Quick clinical examples and prescribing tips
- Ama and sluggish agni: choose katu/tikta rasa with uṣṇa vīrya and laghu guṇa; use a light anupāna (warm water) and small, frequent doses.
- Dhātu nourishment: prefer madhura vipāka and snigdha guṇa with ghee as anupāna for deeper tissue delivery.
- Kapha cough: select kashaya/tikta rasa, uṣṇa vīrya, and laghu guṇa herbs; pair with expectorant anupāna and avoid heavy foods.
Shloka from books
The 9th chapter of Ashtanga Hrudaya Sutrasthana is called as Dravyadi Vijnaneeya Adhayaya. It explains substances and their qualities, how a medicinal substance brings about action, etc.
Importance of the substance – Dravya Pradhanya
द्रव्यम् एव रसादीनां श्रेष्ठं ते हि तद्-आश्रयाः ।
Dravya – (substance/mass of the substance) is the most important factor among Rasa (tastes) and other qualities, because all of these qualities reside in the substance only.
पञ्च-भूतात्मकं तत्
Dravya/Mass is composed of five basic elements.
तु क्ष्माम् अधिष्ठाय जायते ॥ 1 ॥
अम्बु-योन्य्-अग्नि-पवन-नभसाम् समवायतः ।
तन्-निर्वृत्तिर् विशेषश् च व्यपदेशस् तु भूयसा ॥ 2 ॥
It has Kshma – solidity as its substratum, it takes origin from Ambu (Ap Bhuta – water element), Agni (Tejas Bhuta – Fire element), Pavana (Vayu Bhuta – air element) and Nabhas (Akasha Bhuta – ether element), with their intimate and inseparable combination. Its identification/designation is decided by the predominance of a particular element in the Dravya (mass/substance). 1-2.
Notes:- Panchabhuta refers to five basic elements – Earth (solid), Water, Fire, Air and Ether. As per a philosophy called as Sankhya philosophy, every substance on earth is composed of these five basic elements, in different proportions. The dominant part of the basic element decides the nature of the substance.
Five Basic elements –
- Prithvi – Earth – Gandha (smell) is the special quality, Guru (heaviness), Khara (roughness), Kathina (hard), etc., are its general qualities.
- Ap – Water – Rasa (taste) is its special quality,
- Tejas – Fire – Rupa (appearance) is its special quality
- Vayu – Air – Sparsha (touch) is its special quality
- Akasha – Ether – Shabda (sound) is its special quality
These elements combine in an inseparable combination (Samavaya) to become gross objects and give rise to the formation of all the substances of this universe. Hence, the entire universe is Panchabhautik (composed of five elements, hence designated as Prapancha).
The proportion/quantity of each Bhuta (element) varies, and hence the existence of a variety of substances in this universe, each one is very different and unique.
Whichever element is predominant in any substance bestows its name to that substance.
- If Prithvi Bhuta (earth element) is more than the other four in a certain combination, then the substance that gets formed is called Parthiva – solid.
- If Ap Bhuta (water element) is dominant, then Apya – liquid
- If Tejas Bhuta (fire element) is more, it will be Taijasa (Agneya),
- if Vayu Bhuta (air element) is more, it will be Vayavya, and
- if Akasabhuta (space element) is more, it will be Akasheeya (Nabhasa).
Thus, all the substances of the universe are classified into five kinds.
Rasa – Anurasa – (Primary and secondary tastes):-
तस्मान् नैक-रसं द्रव्यं भूत-संघात-संभवात् ।
नैक-दोषास् ततो रोगास् तत्र व्यक्तो रसः स्मृतः ॥ 3 ॥
Taste in a substance also arises out of the Pancha mahabhuta (5 elements) combination. Hence, because of the combination of the elements, there is no substance having only one taste. Similarly, there is no disease arising out of a single Dosha. Any disease will have involvement of more than one Dosha.
Taste (rasa) is of two types.
Primary taste (Rasa) – the taste that is perceived clearly. The one that manifests clearly in a substance.
अ-व्यक्तो ऽनु-रसः किञ्-चिद् अन्ते व्यक्तो ऽपि चेष्यते ।
Secondary taste (Anurasa) – which are not clearly manifest or which are recognised at the end. 3.
गुर्व्-आदयो गुणा द्रव्ये पृथिव्य्-आदौ रसाश्रये ॥ 4 ॥
रसेषु व्यपदिश्यन्ते साहचर्योपचारतः ।
Guru (heaviness), etc., qualities present in the Prithvi (earth), etc., substances are residing in the taste of the substance/dravya. Qualities of a substance are described by taste because of their intimate co-existence.
Qualities of substances/dravya based on the predominance of elements –
Parthiva Dravya Laksana (Qualities of solid substances)
तत्र द्रव्यं गुरु-स्थूल-स्थिर-गन्ध-गुणोल्बणम् ॥ 5 ॥
पार्थिवं गौरव-स्थैर्य-संघातोपचयावहम् ।
Earth has – Guru (heaviness, heavy to digest), Sthula (bulky), Sthira (stable) and Gandha (smell) qualities. Hence, substances that have Earth as the predominant element (Parthiva Dravya) have Gaurava (heaviness), Sthairya (stability), Samghata (compactness) and well-nourished qualities – 5
Qualities of liquid substances (Apya Dravya Laksana) –
द्रव-शीत-गुरु-स्निग्ध-मन्द-सान्द्र-रसोल्बणम् ॥ 6 ॥
आप्यं स्नेहन-विष्यन्द-क्लेद-प्रह्लाद-बन्ध-कृत् ।
Liquid element has Drava (liquidity), Sheeta (cold), Guru (Heavy to digest), Snigdha (unctuous, oily, moisture), Manda (dull), Sandra (thickness, dense) and rasa (taste) qualities. Substances containing liquid as the predominant element (Apya Dravya) have Snehana (lubrication, moistness), Avishyanda (secretion, moisture, production), Kleda (wetness), Prahlada (satiation, contentment, satisfaction) and Bandhakrut (cohesion, binding, holding together) qualities. 6.
Agneya Dravya Laksana – (qualities of Agneya substances):-
रूक्ष-तीक्ष्णोष्ण-विशद-सूक्ष्म-रूप-गुणोल्बणम् ॥ 7 ॥
आग्नेयं दाह-भा-वर्ण-प्रकाश-पवनात्मकम् ।
Agni has qualities such as Ruksa (dry), Teekshna (penetrating, sharp), Ushna (hot), Vishada (non-slimy), Sookshma (minute) and Rupa (appearance, showing, from). Substances that have fire as the main element cause Daha (burning sensation), Bha (lustre), Varna (expression of colour) and Pachana ( digestion, process of transformation, putrefaction, etc.) 7.
Qualities of airy substances – Vayaviya Dravya Laksana –
वायव्यं रूक्ष-विशद-लघु-स्पर्श-गुणोल्बणम् ॥ 8 ॥
रौक्ष्य-लाघव-वैशद्य-विचार-ग्लानि-कारकम् ।
Air has Rooksha (dry), Visada (non-slimy, clear), Laghu (lightness) and Sparsha (tactile sensation) qualities
Airy substances possess qualities such as Ruksa (dry), it produces dryness, Laghava (lightness), Vaishadya (transparency, clarity), Vichara (movements, different kinds of activities) and exhaustion 8.
Qualities of ether-dominant substances – Nabhasa Dravya Laksana:-
नाभसं सूक्ष्म-विशद-लघु-शब्द-गुणोल्बणम् ॥ 9 ॥
सौषिर्य-लाघव-करं
Ether has Sukshma (minuteness), Vishada (transparence, clarity), Laghu (lightness) and Shabda (sound, hearing) qualities. Substances with ether dominance produce cavitation (hollowness) and lightness (weightlessness) 9
Nothing is non-medicinal:-
जगत्य् एवम् अन्-औषधम् ।
न किञ्-चिद् विद्यते द्रव्यं वशान् नानार्थ-योगयोः ॥ 10 ॥
There is nothing in this universe that cannot be used as medicine. Knowledge and purpose of each substance are required to use any substance as medicine. 10.
Properties of Dravyas
द्रव्यम् ऊर्ध्व-गमं तत्र प्रायो ऽग्नि-पवनोत्कटम् ।
Fire (Agni) and Pavana (air), predominant substances, generally have the property of moving upwards
अधो-गामि च भूयिष्ठं भूमि-तोय-गुणाधिकम् ॥ 11 ॥
Bhumi (earth) and Toya (water) dominant substances generally have the property of moving downwards – 11
इति द्रव्यं रसान् भेदैर् उत्तर-त्रोपदेक्ष्यते ।
Thus was the description of dravya (substance), the different classification of rasas (tastes) will be described later on(in the next chapter). 11J.
Veerya (potency) :-
वीर्यं पुनर् वदन्त्य् एके गुरु स्निग्धं हिमं मृदु ॥ 12 ॥
लघु रूक्षोष्ण-तीक्ष्णं च तद् एवं मतम् अष्ट-धा ।
Some authorities say that guru, snigdha, hima (sita), mrdu, laghu, ruksa, usna and tlksna are the eight vlryas (potency), in their opinion. 12.
- Guru (Heaviness) and Laghu (light to digest)
- Snigdha (unctuous, oily) and Rooksha (dryness)
- Hima (cold) and Ushna (hot)
- Mrdu (soft) and Teekshna (piercing, strong) 12.
चरकस् त्व् आह वीर्यं तत् क्रियते येन या क्रिया ॥ 13 ॥
ना-वीर्यं कुरुते किञ्-चित् सर्वा वीर्य-कृता हि सा ।
Master Charaka says that Virya is that property through which drug action is made possible. No drug action is possible without Veerya, and all actions are possible only by the Virya 13.
Some authors opine that there are 8 types of Veerya (potency of an herb/medicinal substance).
गुर्व्-आदिष्व् एव वीर्याख्या तेनान्व्-अर्थेति वर्ण्यते ॥ 14 ॥
समग्र-गुण-सारेषु शक्त्य्-उत्कर्ष-विवर्तिषु ।
व्यवहाराय मुख्य-त्वाद् बह्व्-अग्र-ग्रहणाद् अपि ॥ 15 ॥
Those who designated Guru (Heaviness), etc., eight qualities as Veerya, do so by direct implication. Out of 20 qualities, these 8 qualities are predominantly seen in any substance; these 8 qualities are stronger than the rest of the qualities, are important in day-to-day routine, applicable to the majority of substances being considered first in scientific procedures. Hence, these 8 have been given importance. 14-15.
Why are Rasa and others not called as Viryas?
अतश् च विपरीत-त्वात् संभवत्य् अपि नैव सा ।
विवक्ष्यते रसाद्येषु वीर्यं गुर्व्-आदयो ह्य् अतः ॥ 16 ॥
Because these are opposite to the 4 reasons mentioned above, hence Gurvadi’s 8 qualities are the viryas.
Dividha Viryas
उष्णं शीतं द्वि-धैवान्ये वीर्यम् आचक्षते ऽपि च ।
नानात्मकम् अपि द्रव्यम् अग्नी-षोमौ महा-बलौ ॥ 17 ॥
व्यक्ता-व्यक्तं जगद् इव नातिक्रामति जातु चित् ।
Some other authors consider Ushna (hot) and Sheeta (cold) – only these 2 qualities as Veerya (potency). Because, though substances are of many kinds and qualities, only fire and water (Agni and Soma) are the powerful ones. 17-18.
Action of Hot Potency (Ushna Veerya) –
तत्रोष्णं भ्रम-तृड्-ग्लानि-स्वेद-दाहाशु-पाकि-ताः ॥ 18 ॥
शमं च वात-कफयोः करोति
Hot potency causes
- Bhrama – Delusion, Dizziness
- Trut – excessive thirst
- Glani – exhaustion,
- Sveda – perspiration,
- Daha – burning sensation,
- Ashupakita – quick cooking (transformation) and
- mitigation of Vata and Kapha;
Action of cold potency (Sheeta Veerya) –
शिशिरं पुनः ।
ह्लादनं जीवनं स्तम्भं प्रसादं रक्त-पित्तयोः ॥ 19 ॥
- Sheeta Virya causes
- Hladana satiation, happiness,
- Jivana – livings, activities of life, enlivening
- Sthambha – stoppage, withholding, restraining, and
- Rakta Pitta Prasada – purification of blood and calming of Pitta. 18-19.
Vipaka – taste after digestion:-
जाठरेणाग्निना योगाद् यद् उदेति रसान्तरम् ।
रसानां परिणामान्ते स विपाक इति स्मृतः ॥ 20 ॥
The change in the tastes that a substance undergoes at the end of digestion by the association of Jatharagni (fire in the stomach – digestion power, digestive juice in the stomach), is called as Vipaka (taste conversion after digestion). 20.
Types of Vipaka
स्वादुः पटुश् च मधुरम् अम्लो ऽम्लं पच्यते रसः ।
तिक्तोषण-कषायाणां विपाकः प्राय-शः कटुः ॥ 21 ॥
There are three types of Vipaka (taste conversion after digestion).
- Swadu (sweet) and Patu (salt) tastes undergo Madhura Vipaka (sweet).
- Sour remains as sour itself – Amla – Amla Vipaka (taste conversion after digestion)
- Tikta (bitter), Ushna (pungent) and Kasaya (astringent) tastes will generally be Katu Vipaka (pungent). 21.
So, generally, sweet and Salt tastes get converted into sweet taste Sour remains as sour and Bitter, pungent and astringent convert into pungent.
रसैर् असौ तुल्य-फलस् तत्र द्रव्यं शुभा-शुभम् ।
The effects of the tastes, which are felt in the mouth and of the Vipaka (taste conversion after digestion) are similar. That means the effect of sweet taste and sweet Vipaka are similar. 21½.
Mechanism of action of substances – Karma Vidhana –
किञ्-चिद् रसेन कुरुते कर्म पाकेन चापरम् ॥ 22 ॥
गुणान्तरेण वीर्येण प्रभावेणैव किञ्-च-न ।
Substances act by the action of taste or by Vipaka (taste conversion after digestion) or by the qualities that they possess (Guna (qualities)) or by Veerya (potency) or by special effects. 22
यद् यद् द्रव्ये रसादीनां बल-वत्-त्वेन वर्तते ॥ 23 ॥
अभिभूयेतरांस् तत् तत् कारण-त्वं प्रपद्यते ।
Whichever one is powerful among them (Rasa, Guna, Vipaka, Virya and Prabhava) it suppresses all the other qualities to exhibit special influence and action.
विरुद्ध-गुण-संयोगे भूयसाल्पं हि जीयते ॥ 24 ॥
In the case of a combination of two opposite qualities, the strong one vanquishes the weak. 23½ – 24.
रसं विपाकस् तौ वीर्यं प्रभावस् तान्य् अपोहति ।
बल-साम्ये रसादीनाम् इति नैसर्गिकं बलम् ॥ 25 ॥
When two opposing qualities are present in equal strength, in that situation, Vipaka (taste conversion after digestion) wins over Rasa (taste); Veerya (potency) wins over Rasa (taste) and Vipaka and Prabhava (special effect) win over all of them (Rasa, Vipaka and Veerya). This is the pattern of natural strength. 25.
Prabhava – special effect:-
रसादि-साम्ये यत् कर्म विशिष्टं तत् प्रभाव-जम् ।
Special action exhibited by a substance over-ruling Rasa (taste), Guna (qualities), Vipaka (taste conversion after digestion) and Veerya (potency) is Prabhava. Though Rasa, Guna, Vipaka, and Veerya in a drug may be similar, sometimes the herb may exhibit entirely different action, opposite to these qualities. That special effect of the drug overruling inherent qualities is called as Prabhava.
Example –
दन्ती रसाद्यैस् तुल्यापि चित्रकस्य विरेचनी ॥ 26 ॥
मधुकस्य च मृद्वीका घृतं क्षीरस्य दीपनम् ।
Danti and Chitraka – Though Danti – Baliospermum montanum is identical with Chitraka (plumbago zeylanica) in respect of Rasa (taste) etc., Danti is a purgative while Chitraka is not. Hence, purgation is the Prabhava of Danti.
- Similarly, are Madhuka – Liquorice – Glycyrrhiza glabra) and Mrdvika (grapes)
- Madhuka and dry grapes – both have similar qualities. But dry grape has mild purgative action, but Madhuka does not.
- Milk and ghee – both possess similar qualities. But ghee increases digestion strength, but milk does not. Hence, increasing digestive strength is the special effect of ghee. 26.
Vichitra Pratyayardha Dravya – extraordinary substances:-
इति सामान्यतः कर्म द्रव्यादीनां पुनश् च तत् ॥ 27 ॥
विचित्र-प्रत्ययारब्ध-द्रव्य-भेदेन भिद्यते ।
स्वादुर् गुरुश् च गोधूमो वात-जिद् वात-कृद् यवः ॥ 28 ॥
उष्णा मत्स्याः पयः शीतं कटुः सिंहो न शूकरः ॥ 28ऊ̆ ॥
A special category, known as Vichitra Pratyarabda, exists. It means – born out of a peculiar combination of factors. For example, both wheat and barley possess sweet and heavy qualities, yet wheat mitigates Vata, but barley aggravates it.
Fish and milk are sweet and heavy, but still, milk is cool, and fish is hot.
The meat of a lion and the meat of a pig are sweet in taste, but still, lion meat has Katu Vipaka (pungent taste conversion after digestion) and pig meat has sweet Vipaka (taste conversion after digestion).
Thus ends the Dravyadi Vijnaniya chapter of Astanga Hrudaya Sutrastana.
