Ashtanga Hridayam Made Easy: 63 Rasa Combinations for Dosha Balance, Health & Practical Ayurveda

Introduction

Chapter 10 (Rasabhediya Adhyaya) classifies rasa (tastes), explains their origin from the mahabhuta, describes lakṣaṇa (characteristics) and karmas (actions) of each rasa, and gives rules for their judicious use. It defines and classifies the six classical rasas (tastes), explains their elemental origins, and describes their characteristic signs and actions. Its primary purpose is to give a sensory and theoretical framework for reading substances and foods by taste, so that rasa becomes the first, practical diagnostic and therapeutic cue when selecting dravyas and planning treatment. This chapter, therefore, links sensory perception (taste) directly to therapeutic decision‑making in the Astaṅga Hridayam system.

Importance of rasa

• Immediate therapeutic guidance — The chapter teaches which tastes are nourishing, which are cleansing, and which are heating or cooling, so a practitioner can choose rasas to pacify a particular dosha or to support agni.

• Predicting drug behaviour — By linking each rasa to its mahabhuta origin and typical guṇa, the text provides a rule‑based way to anticipate short‑term effects (rasa, vīrya) and longer outcomes (vipāka, prabhāva).

• Formulation and dietetics — Rasabhedīya supplies practical rules for combining tastes and choosing anupāna or diet during different therapeutic phases, reducing trial‑and‑error in prescriptions.

Rasa (Tastes) – Types and their introduction

Origin and list of rasas- Rasa Utpatti

Rasa arises from combinations of two mahābhūta. The six classical rasas are madhura (sweet), amla (sour), lavana (salty), katu (pungent), tikta (bitter), kashaya (astringent). The text gives the elemental origin for each rasa and uses that origin to explain typical qualities and effects.

Rasa	Mahabhuta origin
Madhura	Prithvi + Ap
Amla	Tejas + Prithvi
Lavaṇa	Ap + Tejas
Tikta	Akasha + Vayu
Katu	Tejas + Vayu
Kaṣāya	Prithvi + Vayu

1. Panchamahabhuta- पंचमहाभूत ↩︎

Rasa Lakshana, Rasa Karma (Core characteristics and actions of each rasa)

• Madhura (sweet) — sticks to the oral cavity; gives contentment and nourishment; increases bulk and strength; pacifies vata and pitta; generally increases kapha.
• Amla (sour) — stimulates salivation; enhances digestion and appetite; ushna vīrya though cool to touch in some contexts; can aggravate pitta and kapha.
• Lavana (salty) — increases salivation; aids digestion; has scraping/exciting effect; influences fluid balance and taste.
• Katu (pungent) — stimulates the tongue tip; produces heat and sharpness; promotes secretion from eyes, nose and mouth; generally ushna and drying.
• Tikta (bitter) — cleansing, detoxifying; reduces kapha and pitta; often used therapeutically for its cleansing action.
• Kashaya (astringent) — causes contraction and drying; reduces secretions and taste perception; useful for binding and reducing oozing.

Rasa	Lakṣaṇa (character)	Primary Karma
Madhura	Sticks to mouth; pleasant	Nourishment; pacifies vāta/pitta
Amla	Increases salivation; sharp	Deepana‑pācana; stimulates agni
Lavana	Moistening; excites throat	Pachana; improves rasa
Katu	Hot, sharp, irritant	Deepana; srotoshodhana
Tikta	Cleansing, bitter	Śodhana; kapha/pitta reduction
Kashaya	Astringent, binding	Stambhana; reduces secretions

Group of Madhura (Sweet) Substances in Rasabhedīya Adhyāya

Brief definition: Madhura is the sweet taste produced when Prithvi + Ap predominate; it is cohesive, nourishing, and unctuous. Below is a concise, original grouping of madhura (sweet) dravyas

1. Dairy and milk products

• Kṣīra / Milk — primary nourishing vehicle.
• Ghr̥ta / Ghee — concentrated, highly nourishing, ojas‑promoting.
• Kṣīra‑derived preparations (clarified butter, milk‑based syrups). These are repeatedly cited as prototypical madhura dravyas.

2. Natural sweeteners and syrups

• Madhu / Honey — classical sweetener with specific exceptions noted.
• Guda / Jaggery — unrefined cane sweet used therapeutically and nutritionally. Both are classical examples of madhura rasa in the text.

3. Grains and pulses

• Godhuma / Wheat — listed among sweet foodstuffs in classical lists.
• Mudga / Mung (green gram) — included in exceptions and sweet groups. Grains and certain pulses are treated as madhura in their typical preparations.

4. Fruits and plant foods

• Bimba (Bimbā), Panasa (Jackfruit) — classical fruit examples grouped under madhura.
• Other ripe fruits that are naturally sweet when mature.

5. Medicinal herbs and roots with sweet rasa

• Vidārī (root) and similar rasāyana herbs that are classically described as sweet.
• Certain processed herbal preparations that become madhura after processing.

6. Miscellaneous classical items

Hema, Akṣoda, Mocha, Chocha, Parūṣaka — named classical items grouped under madhura lists in the chapter

Madhura = nourishing, unctuous, and cohesive; ideal for strengthening and post‑treatment nourishment, but use cautiously in kapha‑prone conditions.

Amla Gana — Grouping of Sour Substances (Rasabhedīya Adhyāya)

In Rasabhedīya the amla (sour) group is not a random list but a functional category: substances that produce salivation, appetite stimulation and digestive arousal. Below is a concise, original grouping of Amla (sour) dravyas

1. Classical fruits (sour when ripe or semi‑ripe)

• Amla / Indian gooseberry (Emblica officinalis) — archetypal sour fruit.
• Tamarind (Imli) — concentrated sour pulp used widely.
• Citrus fruits (lemon, lime) — sharp, appetizing sourness.
• Unripe/acidic grapes and other tart fruits — seasonal sour examples.

2. Fermented and sour preparations

• Dadhi / Curd (yogurt) — sour dairy produced by fermentation.
• Kanjika / fermented gruel — sour liquid from fermentation of cooked grain.
• Pickles and fermented condiments — concentrated sour agents used as anupāna or rasa modifiers.

3. Sour syrups, sweet‑sour jaggery preparations

• Tamarind syrup, jaggery‑tamarind mixes — culinary/therapeutic sour preparations.
• Fermented fruit syrups used in classical formulations.

4. Sour herbs and plant parts

• Certain rhizomes and fruits with sour rasa (classical texts group specific herbs under amla gana).
• Young/green plant parts that taste sour due to organic acids.

5. Processed/culinary sources of sourness

• Vinegar‑like products and souring agents produced by controlled fermentation.
• Sour chutneys, tamarind pastes, lemon‑based condiments used in dietetics.

Quick functional note

Why these are grouped: all produce salivation, stimulate agni (digestive fire) and have a generally ushṇa (heating) tendency in potency; they are therefore classed together for their similar immediate sensory and short‑term physiological effects.

Lavana Gana — Grouping of Salty Substances (Rasabhedīya Adhyāya, concise)

Overview
Lavaṇa (salty) substances are those whose dominant sensory quality is saltiness; classically, they increase salivation, aid rasa (fluid) distribution and support digestion, but in excess, they tend to produce heat, oedema, and pitta‑type effects.

1. Natural mineral salts

• Saindhava / rock salt (unrefined mineral salt)
• Samudra‑lavaṇa / sea salt (coastal salts and evaporated sea salts)
• Mineral salts used therapeutically (various classical salts and processed mineral preparations)

2. Culinary salts and brines

• Table salt and iodised salt (modern equivalents)
• Brined foods (pickles, olives, salted vegetables)
• Salted condiments (soy sauce, fish sauce equivalents in traditional cuisines)

3. Salted animal products and seafood

• Salt‑preserved fish and seafood (dried/salted fish, salted roe)
• Salted dairy preparations (some traditional cheeses, salted butter preparations)

4. Processed and preserved foods with a dominant salty rasa

• Salted snacks and cured meats (where salt is the primary taste)
• Fermented, salt‑rich sauces and pastes used as anupāna or flavoring

5. Herbs and plant parts with salty rasa

• Certain coastal or saline‑soil plants that taste saline
• Herbal preparations intentionally salted to modify rasa and action

6. Therapeutic/culinary mixtures where lavaṇa predominates

• Salted decoctions or medicated salts used in classical formulations
• Anupāna uses: small amounts of salt as vehicle to enhance absorption or taste

Functional notes and cautions

• Primary actions: moistening, enhancing salivation, aiding digestion and rasa distribution.
• Dosha tendency: ↑ Pitta; ↑ Kapha when used excessively; may also disturb fluid balance and cause oedema.
• Clinical/cultural caution: use moderately — helpful to correct rasa and stimulate appetite, harmful in chronic pitta, hypertension, oedema, or kidney disorders.
• Processing effect: refined salts behave differently from unrefined rock/sea salts; classical texts often prefer specific salts (e.g., saindhava) for therapeutic uses.

Tikta Rasa Grouping — Bitter Substances

Overview
Bitter substances are light, drying and cleansing; they are classically used for detoxification and reducing kapha and pitta.

Classical categories and examples

• Bitter medicinal herbs — Nimba (neem); Katuka (Picrorhiza); Bhr̥ṅgarañjaka‑type bitters
• Bitter greens and vegetables — Karela (bitter gourd); bitter leafy greens
• Seeds and sprouts with bitter note — Fenugreek seeds (when bitter), certain sprouts
• Bark and root bitters — Guduci (Tinospora)‑type stems; some root decoctions
• Processed bitter formulations — classical bitter decoctions and churnas used in śodhana

Modern food equivalents

• Bitter gourd; kale and other bitter greens; strong herbal teas with bitter profile; certain tonic extracts.

Functional notes and cautions

• Primary use: śodhana, kapha/pitta reduction, detoxifying tonics.
• Caution: prolonged or excessive use can be reducing and weaken tissues; avoid in severe emaciation or when nourishment is required.

Katu Rasa Grouping — Pungent Substances

Overview
Pungent substances are hot, sharp and penetrating; they stimulate digestion, circulation and clear stagnation.

Classical categories and examples

• Spices and pungent seeds — Pippali (long pepper); Maricha (black pepper); Śunṭhi (dry ginger)
• Aromatic roots and rhizomes — Shunthi, Haridra in pungent preparations
• Mustard and related pungents — Sarṣapa (mustard) and mustard oil preparations
• Aromatic bulbs and alliums in pungent form — Garlic and onion when used hot/pungent
• Processed pungent formulations — pippali‑based powders, pungent anupānas used to kindle agni

Modern food equivalents

• Black pepper; chilies; fresh ginger; mustard; hot sauces and spicy condiments.

Functional notes and cautions

• Primary use: deepana, srotoshodhana, enhancing absorption and circulation.
• Caution: excess aggravates pitta and vata; strong pungents can irritate mucosa and cause heat signs.

---

Quick study reminder

• Tikta = cleansing, light, drying; think detoxify, reduce kapha/pitta.
• Katu = heating, sharp, penetrating; think stimulate, clear channels, kindle agni.
• Always consider dose, processing and combination—the same substance can behave differently when cooked, fermented or paired with unctuous anupāna.

---

Kaṣāya Gana — Astringent Food Group

1. Unripe or underripe fruits (strong natural astringency)

• Unripe banana
• Unripe mango
• Raw pomegranate rind
• Unripe persimmon

These are the clearest food‑based examples of classical astringency — dry, puckering, contracting.

2. Tannin‑rich fruits and fruit parts

• Pomegranate (especially rind)
• Quince
• Tart apple varieties
• Cranberry (modern equivalent)

Tannins = the classical kaṣāya mouthfeel.

3. Legumes and pulses (especially when dry or undercooked)

• Lentils
• Chickpeas
• Kidney beans
• Black gram (when not fully cooked)

Dry, binding, and slightly rough — classic kaṣāya qualities.

4. Astringent vegetables and greens

• Raw sprouts
• Certain leafy greens (like raw spinach or moringa leaves)
• Tuber peels (like raw potato peel)

These show mild to moderate astringency depending on preparation.

5. Tannin‑rich beverages

• Black tea
• Strong green tea
• Herbal decoctions with bark/leaf tannins

Instant kaṣāya sensation on the tongue.

6. Classical herbal astringents (food‑adjacent)

• Haritaki (Terminalia chebula)
• Vibhitaki (Terminalia bellirica)
• Arjuna bark
• Lodhra

These aren’t everyday foods, but they define the classical astringent category.

7. Processed foods with astringent effect

• Unripe fruit chutneys
• Tamarind seed husk preparations
• Certain pickles made from underripe fruits
• Concentrated decoctions used in cooking

These show kaṣāya due to drying, reducing, or tannin‑rich processing.

How to recognize Kaṣāya instantly

• Drying
• Puckering
• Constricting
• Slight roughness on the tongue

If it makes your mouth feel like it’s “tightening,” it’s kaṣāya.

Quick caution

Astringent foods reduce Kapha and Pitta, but:

• Overuse increases Vāta
• Can cause dryness, constipation, and weak digestion
• Should be balanced with unctuous foods (ghee, sesame oil, warm soups)

General properties of Rasa/tastes and exceptions:

The key principle from Astanga Hridyam is:

Rasa gives the general direction, but guṇa (qualities), dravya‑svabhāva (inherent nature), and saṃskāra (processing) create exceptions.

So each rasa has:

1. General properties
2. General doṣa effects
3. Exceptions — substances whose guṇa override the rasa

Let’s go rasa by rasa.

1. Madhura (Sweet)

General properties

• Heavy
• Cooling
• Unctuous
• Softening
• Stabilizing
• Nourishing (bṛṃhaṇa)
• Promotes tissue growth and ojas

General doṣa effect

• ↑ Kapha
• ↓ Vāta
• ↓ Pitta

Exceptions

These do NOT increase Kapha because they are light, dry, or non‑unctuous:

• Jīrṇa Śāli (old rice)
• Yava (barley)
• Mudga (green gram)
• Godhuma (wheat)
• Kṣaudra (honey)
• Sitā (sugar)
• Jāṅgala‑māṃsa (meat of desert animals)

Why? Their guṇa (laghu, rūkṣa, alpa‑snigdha) override the sweet rasa.

2. Amla (Sour)

General properties

• Heating
• Sharp
• Moistening
• Lightly unctuous
• Stimulates appetite
• Increases salivation

General doṣa effect

• ↑ Pitta
• ↑ Kapha
• ↓ Vāta

Exceptions

• Mildly sour fruits (ripe citrus, diluted sour drinks)
• Fermented foods with cooling vipāka
• Amla dravyas with dominant guru or snigdha guṇa may behave more like sweet.

Why? Processing (saṃskāra) and ripeness change the heating/sharpness.

3. Lavaṇa (Salty)

General properties

• Heating
• Moistening
• Penetrating
• Softening
• Enhances taste
• Increases water retention

General doṣa effect

• ↑ Pitta
• ↑ Kapha
• ↓ Vāta

Exceptions

• Saindhava lavaṇa (rock salt) is milder, less heating, and considered the “best salt.”
• Lightly salted foods may not show full Kapha‑increasing effect.

Why? Saindhava has cooling and light qualities despite being salty.

4. Katu (Pungent)

General properties

• Heating
• Sharp
• Drying
• Light
• Penetrating
• Clears channels

General doṣa effect

• ↑ Vāta
• ↑ Pitta
• ↓ Kapha

Exceptions

• Fresh ginger (ārdraka) is pungent but not drying; it is warming yet mildly unctuous.
• Oily spicy preparations (like spices fried in ghee) reduce the drying effect.

Why? Snigdha saṃskāra (cooking in fat) softens the harshness.

5. Tikta (Bitter)

General properties

• Light
• Dry
• Cooling
• Cleansing
• Reducing
• Opens channels

General doṣa effect

• ↓ Pitta
• ↓ Kapha
• ↑ Vāta

Exceptions

• Bitter herbs cooked in ghee lose some of their drying effect.
• Bitter foods with inherent heaviness (like certain barks or roots) may not be as light.

Why? Snigdha saṃskāra and dravya‑svabhāva modify the rasa’s default guṇa.

6. Kaṣāya (Astringent)

General properties

• Dry
• Cooling
• Contracting
• Light
• Absorbent
• Stops secretions (stambhana)

General doṣa effect

• ↓ Pitta
• ↓ Kapha
• ↑ Vāta

Exceptions

• Astringent foods cooked with oil or ghee lose some drying effect.
• Protein‑rich astringents (like certain pulses) may feel heavier than expected.

Why? Snigdha and guru guṇa counteract the dryness.

THE MASTER PATTERN

Rasa gives the direction. Guṇa decides the reality. Saṃskāra (processing) modifies both.

So exceptions occur when:

• A substance is laghu instead of guru
• Rūkṣa instead of snigdha
• Śīta without heaviness
• Lean instead of fatty
• Processed in a way that flips the guṇa

This is why we lists exceptions immediately after describing each rasa’s general effects.

Rasa and Potency (Vīrya)

In Ayurveda, Rasa (taste) gives the first impression of a substance. Vīrya (potency) gives the dominant action in the body.

The key rule:

Rasa shows the direction; Vīrya decides the force.

So even if a substance tastes sweet, sour, or pungent, its Vīrya can override the rasa and produce a different effect.

The Six Rasas and Their General Potencies

Each rasa tends to align with a certain potency — but not always.

1. Madhura (Sweet)

• General potency: Cooling (Śīta)
• Why: Sweet rasa stabilizes, nourishes, and cools tissues.
• Exception: Honey — sweet but heating in effect because of its drying, scraping guṇa.

2. Amla (Sour)

• General potency: Heating (Uṣṇa)
• Why: Sour increases salivation, sharpness, and digestive fire.
• Exception: Mild sour fruits (ripe citrus) may behave cooling when diluted.

3. Lavaṇa (Salty)

• General potency: Heating (Uṣṇa)
• Why: Salt penetrates, softens, and increases heat.
• Exception: Saindhava lavaṇa is cooling despite being salty.

4. Katu (Pungent)

• General potency: Heating (Uṣṇa)
• Why: Pungent rasa increases circulation, heat, and dryness.
• Exception: Fresh ginger (ārdraka) is pungent but mildly cooling in some contexts.

5. Tikta (Bitter)

• General potency: Cooling (Śīta)
• Why: Bitter rasa reduces heat, cleanses, and dries.
• Exception: Bitter herbs fried in ghee lose some cooling/drying effect.

6. Kaṣāya (Astringent)

• General potency: Cooling (Śīta)
• Why: Astringency contracts, dries, and cools tissues.
• Exception: Protein‑rich astringents (like some pulses) may feel heavier and less cooling.

The Master Rule

Vāgbhaṭa emphasizes:

Rasa is only the beginning. Guṇa + Vīrya decide the final action.

This is why Ashtanga hridyam lists exceptions for each rasa — because dravya‑svabhāva (inherent nature) and saṃskāra (processing) can flip the expected effect.

How to remember Rasa–Vīrya relationships

Heating (Uṣṇa) Rasas

• Amla
• Lavaṇa
• Katu

Cooling (Śīta) Rasas

• Madhura
• Tikta
• Kaṣāya

BUT exceptions exist when:

• The substance is laghu instead of guru
• Rūkṣa instead of snigdha
• Lean instead of fatty
• Processed (roasted, fried, fermented)
• Old/aged (like old rice)

POTENCY → RASA → GUṆA

Category	Included Rasas	Dominant Guṇas	Notes / Exceptions
UṢṆA VĪRYA (HOT POTENCY)	Amla, Lavaṇa, Katu	Uṣṇa, Tīkṣṇa, Laghu, Rūkṣa (Katu), Sara	Saindhava salt = cooling; fresh ginger = less heating
ŚĪTA VĪRYA (COLD POTENCY)	Madhura, Tikta, Kaṣāya	Śīta, Guru (Madhura), Snigdha (Madhura), Rūkṣa (Tikta/Kaṣāya), Sthira	Honey = sweet but heating + drying
RŪKṢA (DRY)	Katu, Tikta, Kaṣāya	Rūkṣa, Laghu, Śīta (Tikta/Kaṣāya), Tīkṣṇa (Katu)	Honey = sweet but dry; roasted grains become dry
SNIGDHA (UNCTUOUS)	Madhura, Amla, Lavaṇa	Snigdha, Guru (Madhura), Mṛdu, Sara	Excess Snigdha ↑ Kapha; Amla/Lavaṇa are mildly Snigdha
GURU (HEAVY)	Madhura, some Amla, some Kaṣāya	Guru, Snigdha (Madhura), Śīta	Old rice, barley, mudga = sweet but not heavy
AMLA (SOUR)	Amla Rasa	Snigdha, Laghu, Sara, Uṣṇa	↑ Pitta, ↑ Kapha, ↓ Vāta; mild sour fruits may cool

RASA SAṂYOGA SAṂKHYĀ

Number of possible combinations of tastes

There are 6 rasas. They can combine in all possible ways, from single rasa to all six together.

So we calculate:

1-Rasa combinations (single tastes) (6)

Sanskrit	English
Madhura	Sweet
Amla	Sour
Lavaṇa	Salty
Katu	Pungent
Tikta	Bitter
Kaṣāya	Astringent

2-Rasa combinations (dual tastes) (15)

Clinical importance	Sanskrit	English
	Madhura–Amla	Sweet–Sour
1.Kapha‑increasing, water‑retaining 2. Used cautiously 3. Helpful in dehydration, Vāta dryness, muscle cramps Examples: ORS solutions.	Madhura–Lavaṇa	Sweet–Salty
	Madhura–Katu	Sweet–Pungent
1. Pitta‑reducing, cooling, nourishing 2. Ideal for ulcers, gastritis, acid reflux, heat disorders Examples: Shatavari + bitter herbs.	Madhura–Tikta	Sweet–Bitter
1. Vāta‑reducing, stabilizing, grounding 2. Used in anxiety, restlessness, vata‑pitta disorders Examples: Milk + astringent herbs.	Madhura–Kaṣāya	Sweet–Astringent
	Amla–Lavaṇa	Sour–Salty
	Amla–Katu	Sour–Pungent
	Amla–Tikta	Sour–Bitter
	Amla–Kaṣāya	Sour–Astringent
1. Strong Kapha‑reducing 2. Expectorant, mucolytic 3. Used in cough, cold, sinus congestion Examples: Rock salt + ginger.	Lavaṇa–Katu	Salty–Pungent
	Lavaṇa–Tikta	Salty–Bitter
	Lavaṇa–Kaṣāya	Salty–Astringent
	Katu–Tikta	Pungent–Bitter
	Katu–Kaṣāya	Pungent–Astringent
1. Blood‑purifying, cooling, drying 2. Used in skin diseases, bleeding disorders, acne, eczema Examples: Neem + manjistha	Tikta–Kaṣāya	Bitter–Astringent

3-Rasa combinations (triple tastes(20)

Clinically important	Sanskrit	English
1. Anabolic, nourishing, tissue‑building 2. Increases Kapha 3. Used in emaciation, vata disorders, post‑illness recovery Examples: Rice + curd + salt; nourishing soups.	Madhura–Amla–Lavaṇa	Sweet–Sour–Salty
1. Balances Vāta while keeping digestion strong 2. Good for vata‑pitta individuals 3. Useful in loss of appetite, dryness, gas Examples: Ginger jaggery mixtures, certain chutneys.	Madhura–Amla–Katu	Sweet–Sour–Pungent
	Madhura–Amla–Tikta	Sweet–Sour–Bitter
	Madhura–Amla–Kaṣāya	Sweet–Sour–Astringent
	Madhura–Lavaṇa–Katu	Sweet–Salty–Pungent
	Madhura–Lavaṇa–Tikta	Sweet–Salty–Bitter
	Madhura–Lavaṇa–Kaṣāya	Sweet–Salty–Astringent
	Madhura–Katu–Tikta	Sweet–Pungent–Bitter
	Madhura–Katu–Kaṣāya	Sweet–Pungent–Astringent
1. Strongly Pitta‑reducing 2. Cooling, anti‑inflammatory 3. Rakta‑pitta, ulcers, burning, skin diseases Examples: Neem + licorice combinations, many pitta‑shamana yogas.	Madhura–Tikta–Kaṣāya	Sweet–Bitter–Astringent
1. Strongly Pitta‑increasing 2. Strongly Kapha‑reducing 3. Deeply digestive (dīpana) 4. Channel‑opening (srotoshodhana) 5. Used in Agnimāndya, Āma, Kapha disorders Examples: Pickles, fermented foods, spicy salty snacks.	Amla–Lavaṇa–Katu	Sour–Salty–Pungent
	Amla–Lavaṇa–Tikta	Sour–Salty–Bitter
	Amla–Lavaṇa–Kaṣāya	Sour–Salty–Astringent
1. Pitta‑Kapha balancing 2. Improves liver function, bile flow, digestion 3. Used in liver disorders, fatty liver, sluggish digestion Examples: Many Ayurvedic bitters with digestive spices.	Amla–Katu–Tikta	Sour–Pungent–Bitter
	Amla–Katu–Kaṣāya	Sour–Pungent–Astringent
	Amla–Tikta–Kaṣāya	Sour–Bitter–Astringent
	Lavaṇa–Katu–Tikta	Salty–Pungent–Bitter
	Lavaṇa–Katu–Kaṣāya	Salty–Pungent–Astringent
	Lavaṇa–Tikta–Kaṣāya	Salty–Bitter–Astringent
1. Strongly Kapha‑reducing 2. Drying, scraping (lekhana) 3. Used in obesity, diabetes, hypothyroid, PCOS, Kapha‑āma Examples: Trikatu + bitter herbs, weight‑loss formulations.	Katu–Tikta–Kaṣāya	Pungent–Bitter–Astringent

4- Rasa combinations (15)

Sanskrit	English
Madhura–Amla–Lavaṇa–Katu	Sweet–Sour–Salty–Pungent
Madhura–Amla–Lavaṇa–Tikta	Sweet–Sour–Salty–Bitter
Madhura–Amla–Lavaṇa–Kaṣāya	Sweet–Sour–Salty–Astringent
Madhura–Amla–Katu–Tikta	Sweet–Sour–Pungent–Bitter
Madhura–Amla–Katu–Kaṣāya	Sweet–Sour–Pungent–Astringent
Madhura–Amla–Tikta–Kaṣāya	Sweet–Sour–Bitter–Astringent
Madhura–Lavaṇa–Katu–Tikta	Sweet–Salty–Pungent–Bitter
Madhura–Lavaṇa–Katu–Kaṣāya	Sweet–Salty–Pungent–Astringent
Madhura–Lavaṇa–Tikta–Kaṣāya	Sweet–Salty–Bitter–Astringent
Madhura–Katu–Tikta–Kaṣāya	Sweet–Pungent–Bitter–Astringent
Amla–Lavaṇa–Katu–Tikta	Sour–Salty–Pungent–Bitter
Amla–Lavaṇa–Katu–Kaṣāya	Sour–Salty–Pungent–Astringent
Amla–Lavaṇa–Tikta–Kaṣāya	Sour–Salty–Bitter–Astringent
Amla–Katu–Tikta–Kaṣāya	Sour–Pungent–Bitter–Astringent
Lavaṇa–Katu–Tikta–Kaṣāya	Salty–Pungent–Bitter–Astringent

5‑rasa combinations (6)

Sanskrit	English
Madhura–Amla–Lavaṇa–Katu–Tikta	Sweet–Sour–Salty–Pungent–Bitter
Madhura–Amla–Lavaṇa–Katu–Kaṣāya	Sweet–Sour–Salty–Pungent–Astringent
Madhura–Amla–Lavaṇa–Tikta–Kaṣāya	Sweet–Sour–Salty–Bitter–Astringent
Madhura–Amla–Katu–Tikta–Kaṣāya	Sweet–Sour–Pungent–Bitter–Astringent
Madhura–Lavaṇa–Katu–Tikta–Kaṣāya	Sweet–Salty–Pungent–Bitter–Astringent
Amla–Lavaṇa–Katu–Tikta–Kaṣāya	Sour–Salty–Pungent–Bitter–Astringent

6‑rasa combination

Sanskrit	English
Sarva‑rasa	All six tastes

✅ TOTAL RASA SAṂYOGA SAṂKHYĀ

Add them all:

6 + 15 + 20 + 15 + 6 + 1 = 63

---

Sholoka from Books

The 10th chapter of Ashtanga Hrudaya Sutrasthana is called as Rasabhediya adhyaya. Rasa means taste, and bheda means types. This chapter discusses in detail the types of tastes and

their properties.

Tastes – Types and introduction

Origin of taste – Rasa utpatti –

क्ष्माम्भो-ऽग्नि-क्ष्माम्बु-तेजः-ख-वाय्व्-अग्न्य्-अनिल-गो-ऽनिलैः ।
द्वयोल्बणैः क्रमाद् भूतैर् मधुरादि-रसोद्भवः ॥ 1 ॥
The tastes are formed due to the combination of two Bhutas (primary elements).

Rasa (Taste)	Bhuta (Primary Element)
Madhura (sweet)	Prithvi + Ap (earth + water)
Amla (sour)	Tejas + Ap (fire + water)
Lavana (salt)	Ap + Tejas (water + fire)
Tikta (bitter)	Akasa + Vayu (ether + air)
Katu (pungent)	Tejas + Vayu (Fire and air)
Kashaya (astringent)	Prithvi + Vayu (earth + air)

Characteristics of tastes – Rasa Lakshana –

Swadu / Madhura (sweet)

तेषां विद्याद् रसं स्वादुं यो वक्त्रम् अनुलिम्पति ।
आस्वाद्यमानो देहस्य ह्लादनो ऽक्ष-प्रसादनः ॥ 2 ॥
प्रियः पिपीलिकादीनाम् 
Swadu / Madhura (sweet) is understood by its sticking in the oral cavity, providing a feeling of contentment and pleasure to the body and comfort to the sense organs. It is liked even by ants 2.

Amla (sour)

अम्लः क्षालयते मुखम् ।
हर्षणो रोम-दन्तानाम् अक्षि-भ्रुव-निकोचनः ॥ 3 ॥
Amla (sour) makes the mouth watery, causes horripilation, tingling of the teeth and leads to closing of the eyes and brows. 3.

Lavana (salt)

लवणः स्यन्दयत्य् आस्यं कपोल-गल-दाह-कृत् ।
Lavana (salt) causes more moisture in the mouth (increased salivation) and a burning sensation in the cheeks and throat. 3½.

Tikta (bitter)

तिक्तो विशदयत्य् आस्यं रसनं प्रतिहन्ति च ॥ 4 ॥
Tikta (bitter) cleanses the mouth and destroys the organs of taste (makes perception of other tastes impossible). 4.

Katu (pungent)

उद्वेजयति जिह्वाग्रं कुर्वंश् चिमिचिमां कटुः ।
स्रावयत्य् अक्षि-नासास्यं कपोलं दहतीव च ॥ 5 ॥
Katu (pungent) stimulates the tip of the tongue, irritates, brings out secretions from the eyes, nose and mouth and causes a burning sensation of the cheeks. 5

Kashaya (astringent)

कषायो जडयेज् जिह्वां कण्ठ-स्रोतो-विबन्ध-कृत् ।
Kashaya (astringent) inactivates the tongue (diminishes the capacity of taste perception) and causes obstructions of the passage in the throat. 5½.

रसानाम् इति रूपाणि कर्माणि
These are the characteristic features of the tastes, now their actions ( are stated ). 6.

Action of tastes – Rasa Karma

Sweet taste – Madhura Rasa (taste)

मधुरो रसः
आ-जन्म-सात्म्यात् कुरुते धातूनां प्रबलं बलम् ।
बाल-वृद्ध-क्षत-क्षीण-वर्ण-केशेन्द्रियौजसाम् ॥ 7 ॥
प्रशस्तो बृंहणः कण्ठ्यः स्तन्य-संधान-कृद् गुरुः ।
आयुष्यो जीवनः स्निग्धः पित्तानिल-विषापहः ॥ 8 ॥
कुरुते ऽत्य्-उपयोगेन स मेदः-श्लेष्म-जान् गदान् ।
स्थौल्याग्नि-साद-संन्यास-मेह-गण्डार्बुदादिकान् ॥ 9 ॥

• Sweet taste, being accustomed to since birth, produces greater strength in the body tissues. It is very good for children, the aged, the wounded, the emaciated, improves skin complexion, hair, strength of sense organs and Ojas (essence of the tissues, immunity).
• Sweet taste causes stoutness of the body, good for the throat, increases breast milk, and unites fractured bones.
• Sweet taste is not easily digestible, prolongs life, and helps life activities.
• It is unctuous, mitigates Pitta, Vata and Visha (poison).
• By excess use, it produces diseases arising from fat and Kapha, obesity, Asthma, unconsciousness, diabetes, enlargement of glands of the neck, malignant tumour (cancer) and such others. 7-9

Sour and Salt tastes –

अम्लो ऽग्नि-दीप्ति-कृत् स्निग्धो हृद्यः पाचन-रोचनः ।
उष्ण-वीर्यो हिम-स्पर्शः प्रीणनः क्लेदनो लघुः ॥ 10 ॥
करोति कफ-पित्तास्रं मूढ-वातानुलोमनः ।
Amla (sour) stimulates the Agni (digestive activity), is unctuous, and good for the heart and digestive system, an appetiser, hot in potency, cold on touch (coolant on external applications, relieves burning sensation), Sour taste satiates, causes moistening, it is easy for digestion, causes aggravation of Kapha, Pitta and Asra (blood) and makes the inactive Vata move downwards.

सो ऽत्य्-अभ्यस्तस् तनोः कुर्याच् छैथिल्यं तिमिरं भ्रमम् ॥ 11 ॥
कण्डू-पाण्डु-त्व-वीसर्प-शोफ-विस्फोट-तृड्-ज्वरान् ।
Sour taste, if used in excess, causes looseness of the body, loss of strength, blindness, giddiness, itching (irritation), pallor (whitish yellow discolouration as in anaemia), Visarpa – Herpes, spreading skin disease, swellings, Visphota (small pox), thirst and fevers. 10 – 11½.

Salt taste – Lavana rasa :

लवणः स्तम्भ-संघात-बन्ध-विध्मापनो ऽग्नि-कृत् ॥ 12 ॥
स्नेहनः स्वेदनस् तीक्ष्णो रोचनश् छेद-भेद-कृत् ।
सो ऽति-युक्तो ऽस्र-पवनं खलतिं पलितं वलीम् ॥ 13 ॥
तृट्-कुष्ठ-विष-वीसर्पान् जनयेत् क्षपयेद् बलम् ।
Lavana (salt) relieves rigidity, clears the obstructions of the channels and pores, increases digestive activity, lubricates, causes sweating, penetrates deep into the tissues, improves taste,
new growth, abscess, etc.).
Used in excess, it causes vitiation of Asra (blood) and Vata, baldness, greying of hair, wrinkles of the skin, thirst, skin diseases, the effects of poison, Visarpa (Herpes), spreading skin disease, and a decrease in the body’s strength. 12 – 13.

Bitter, Pungent and Astringent tastes

तिक्तः स्वयम् अ-रोचिष्णुर् अ-रुचिं कृमि-तृड्-विषम् ॥ 14 ॥
कुष्ठ-मूर्छा-ज्वरोत्क्लेश-दाह-पित्त-कफाञ् जयेत् ।
क्लेद-मेदो-वसा-मज्ज-शकृन्-मूत्रोपशोषणः ॥ 15 ॥
लघुर् मेध्यो हिमो रूक्षः स्तन्य-कण्ठ-विशोधनः ।
धातु-क्षयानिल-व्याधीन् अति-योगात् करोति सः ॥ 16 ॥
Bitter taste: Tikta by itself is not tasty, but it cures anorexia, worms, thirst, poison, skin diseases, loss of consciousness, fever, nausea, and burning sensations.
Bitter mitigates Pitta and Kapha, dries up moisture, fat, muscle-fat marrow, faeces and urine;
Tikta Rasa is easily digestible, increases intelligence, cold in potency, dry (causes dryness), cleanses breast milk, and the throat. Used in excess, it depletes Dhatus (tissues) and causes diseases of Vata origin. 14 – 16.

Actions of pungent taste – Katu Rasa Karma

कटुर् गलामयोदर्द-कुष्ठालसक-शोफ-जित् ।
व्रणावसादनः स्नेह-मेदः-क्लेदोपशोषणः ॥ 17 ॥
दीपनः पाचनो रुच्यः शोधनो ऽन्नस्य शोषणः ।
छिनत्ति बन्धान् स्रोतांसि विवृणोति कफापहः ॥ 18 ॥
कुरुते सो ऽति-योगेन तृष्णां शुक्र-बल-क्षयम् ।
मूर्छाम् आकुञ्चनं कम्पं कटी-पृष्ठादिषु व्यथाम् ॥ 19 ॥
Pungent cures diseases of the throat, allergic rashes, leprosy and other skin diseases, Alasaka (a kind of indigestion), swelling (oedema); reduces the swelling of the ulcers, dries up the unctuousness (greasiness), fat, and moisture (water); Pungent taste increases hunger, it is digestive, improves taste, Shodhana (cleansing, eliminates the Dosas), dries up moisture of the food, breaks up hard masses, dilates (expands) the channels and balances Kapha.
By overuse, it causes thirst, depletion of Sukra (reproductive element, sperm) and strength, fainting (loss of consciousness), contractures, tremors and pain in the waist, back, etc. 17 – 19.

Actions of astringent taste – Kashaya Rasa Karma

कषायः पित्त-कफ-हा गुरुर् अस्र-विशोधनः ।
पीडनो रोपणः शीतः क्लेद-मेदो-विशोषणः ॥ 20 ॥
आम-संस्तम्भनो ग्राही रूक्षो ऽति त्वक्-प्रसादनः ।
Kashaya (astringent) balances Pitta and Kapha; it is not easily digestible; cleanses the blood, causes the squeezing and healing of ulcers (wounds), has cold potency, dries up the moisture and fat, and hinders the digestion of undigested food.
Astringent taste is water-absorbent, thereby causing constipation, dryness, and cleansing the skin too much.

करोति शीलितः सो ऽति विष्टम्भाध्मान-हृद्-रुजः ॥ 21 ॥
तृट्-कार्श्य-पौरुष-भ्रंश-स्रोतो-रोध-मल-ग्रहान् ।
Used in excess, it causes stasis of food without digestion, flatulence, pain in the heart region, thirst, emaciation, loss of virility, obstruction of the channels and constipation. 20 – 21½.

Madhura Gana – group of sweet substances:

घृत-हेम-गुडाक्षोट-मोच-चोच-परूषकम् ॥ 22 ॥
अभीरु-वीरा-पनस-राजादन-बला-त्रयम् ।
मेदे चतस्रः पर्णिन्यो जीवन्ती जीवकर्षभौ ॥ 23 ॥
मधूकं मधुकं बिम्बी विदारी श्रावणी-युगम् ।
क्षीरशुक्ला तुकाक्षीरी क्षीरिण्यौ काश्मरी सहे ॥ 24 ॥
क्षीरेक्षु-गोक्षुर-क्षौद्र-द्राक्षादिर् मधुरो गणः ।

• Ghrita (ghee, butter fat), Hema (gold), Guda (molasses),
• Akshoda, Mocha, Chocha, Parushaka,
• Abhiru, Vira, Panasa, Rajadana,
• the three Bala (Bala, Atibala and Nagabala),
• The two Medas – Meda and Mahameda,
• The four Parni – Shalaparni, Prishnaparni, Mudgaparni, Mashaparni,
• Jivanti – Leptadenia reticulata,
• Jivaka – Malaxis acuminata D.Don / Microstylis wallichii Lindl. ,
• Rishabhaka,
• Madhuka – Liquorice – Glycyrrhiza glabra,
• Madhuka – Madhuka longifolia,
• Bimbi – Coccinia grandis / indica,
• Vidari – Pueraria tuberosa,
• the two Sravani – Mundi and Sravani,
• Ksheerasukla, Tugaksiri,
• the two Ksheerini, Gambhari,
• the two Saha, milk, sugarcane,
• Gokshura, Ksaudra, Draksa, etc., form the group of sweet substances. 22 – 24.

Amla Gana – a group of sour substances:

अम्लो धात्री-फलाम्लीका-मातुलुङ्गाम्ल-वेतसम् ॥ 25 ॥
दाडिमं रजतं तक्रं चुक्रं पालेवतं दधि ।
आम्रम् आम्रातकं भव्यं कपित्थं करमर्दकम् ॥ 26 ॥

• Dhatriphala – Amla,
• Amlika – tamarind,
• Matulunga,
• Astanga Hridaya Sutrasthan
• Page No. 140 Astanga Hridaya Sutrasthan
• Amlavetasa – Garcinia pedunculata Roxb. / Rheum emodi Wall.,
• Dadima – Pomegranate – Punica granatum,
• Rajata (Siver), Buttermilk, Chukra, Palevata, Dadhi – Curds, Mango,
• Amrataka,
• Bhavya – Dillenia indica,
• Kapittha – Feronia limonia / Limonia acidissima, Karamardaka etc. form the sour group. 25 – 26.

Lavana Gana – group of salts:-

वरं सौवर्चलं कृष्णं विडं सामुद्रम् औद्भिदम् ।
रोमकं पांसु-जं सीसं क्षारश् च लवणो गणः ॥ 27 ॥
Varam (Saindhava – Rock Salt), Sauvarcala (sochal salt), Krishna (black salt), Bida salt, Samudra (table salt), Audbhida, Romaka, Pamshuja, Seesa (lead) and Kshara (Alkalies) form the salt group. 27.

Tikta Gana – group of bitters :-

तिक्तः पटोली त्रायन्ती वालकोशीर-चन्दनम् ।
भूनिम्ब-निम्ब-कटुका-तगरागुरु-वत्सकम् ॥ 28 ॥
नक्तमाल-द्वि-रजनी-मुस्त-मूर्वाटरूषकम् ।
पाठापामार्ग-कांस्यायो-गुडूची-धन्वयासकम् ॥ 29 ॥
पञ्च-मूलं महद् व्याघ्र्यौ विशालातिविषा वचा ।

• Patoli,
• Trayanti – Gentiana kurroa,
• Valaka,
• Usira – Vetiveria zizanioides,
• Chandana – Sandalwood,
• Bhunimba – The creat (whole plant) – Andrographis paniculata,
• Nimba – Neem – Azadirachta indica,
• Katuka – Picrorhiza kurroa,
• Tagara – Indian Valerian (root) – Valeriana wallichi,
• Aguru,
• Vatsaka – Holarrhena antidysentirica,
• Naktamala,
• Turmeric and tree turmeric,
• Musta – Nut grass (root) – Cyperus rotundus,
• Murva,
• Atarushaka – Adhatoda vasica,
• Patha – Cyclea peltata,
• Apamarga – Prickly Chaff Flower – Achyranthes aspera,
• Kamsya (bronze), Ayas (iron),
• Guduchi – Tinospora cordifolia
• Astanga Hridaya Sutrasthan
• Page No. 141 Astanga Hridaya Sutrasthan
• Dhanvayasaka,
• Mahat Pancamula – Bilva, Agnimantha, Shyonaka, Gambhari, Patala
• the two Vyaghri – Brihati and Kantakari,
• Visala, Ativisha, Vacha etc. form the group of bitters. 28 – 29½.

Katu Gana – group of pungents:-

कटुको हिङ्गु-मरिच-कृमिजित्-पञ्च-कोलकम् ॥ 30 ॥
कुठेराद्या हरितकाः पित्तं मूत्रम् अरुष्करम् ।

• Hingu- Asafoetida
• Maricha – Black pepper,
• Krimijit – Vidanga,
• Panchakola – Chitraka, Pippalmoola, Pippali, Chitraka and ginger,
• leafy vegetables such as Kutheraka and others (mentioned in verse 103 of chapter 6 earlier), Pitta
• (bile of animals), Mutra (urine), Arushkara, etc., form the pungent group. 30 -30½.

Kashaya Varga (Gana) – group of astringents:

वर्गः कषायः पथ्याक्षं शिरीषः खदिरो मधु ॥ 31 ॥
कदम्बोदुम्बरं मुक्ता-प्रवालाञ्जन-गैरिकम् ।
बालं कपित्थं खर्जूरं बिस-पद्मोत्पलादि च ॥ 32 ॥

A group of astringents consists of

• Pathya – Chebuic Myrobalan (fruit rind) – Terminalia chebula,
• Aksha – Terminalia bellirica,
• Shireesa,
• Khadira – Black catechu (heartwood extract) – Acacia catechu,
• Madhu (honey), Kadamba, Udumbara,
• Mukta (Pearls), Pravala (Coral),
• Anjana – Aqueous extract of Berberis aristata (antimony),
• Gairika – Purified Red Ochre,
• Bala kapittha,
• Kharjura – dates,
• Bisa – lotus stalk,
• Padma – Nelumbium speciosum,
• Utpala – Nymphaea stellata etc 31½ – 32.

General properties of tastes and exceptions:-

Madhura

मधुरं श्लेष्मलं प्रायो जीर्णाच् छालि-यवाद् ऋते ।
मुद्गाद् गोधूमतः क्षौद्रात् सिताया जाङ्गलामिषात् ॥ 33 ॥
Generally, substances of sweet taste increase Kapha, except old Shali (more than one year old rice) and Yava – Barley – Hordeum vulgare, Mudga (green gram), Godhuma (wheat), Kshaudra (honey), Sita (sugar) and the meat of animals of desert – like lands.

Amla

प्रायो ऽम्लं पित्त-जननं दाडिमामलकाद् ऋते ।
Generally, substances of sour taste aggravate Pitta, except Dadima – Pomegranate – Punica granatum and Amalaka (Indian gooseberry).

Lavana

अ-पथ्यं लवणं प्रायश् चक्षुषो ऽन्य-त्र सैन्धवात् ॥ 34 ॥
Generally, salts are bad for the eyes (vision) except Saindhava – Rock Salt.

Tikta and Katu

तिक्तं कटु च भूयिष्ठम् अ-वृष्यं वात-कोपनम् ।
ऋते ऽमृता-पटोलीभ्यां शुण्ठी-कृष्णा-रसोनतः ॥ 35 ॥
Generally, bitters and pungents are non-aphrodisiacs and aggravate (increase) Vata, except for
Amrita (Indian tinospora), Patoli, Shunthi (ginger), Krishna (long pepper) and Rasona – Garlic – Alium sativum.

Kashaya

कषायं प्राय-शः शीतं स्तम्भनं चाभयां विना ।
Astringents are usually cold (in potency) and obstructive – except Abhaya – Chebulic Myrobalan (fruit rind) – Terminalia chebula. 33 – 35½.

Tastes and potency

Hot Potency

रसाः कट्व्-अम्ल-लवणा वीर्येणोष्णा यथोत्तरम् ॥ 36 ॥
Katu (pungent), Amla (sour), Lavana (salt) are of hot potency (Ushna Veerya (potency), each one, more so in their succeeding order;

Cold Potency

तिक्तः कषायो मधुरस् तद्-वद् एव च शीतलाः ।
Similarly, Tikta (bitter), Kashaya (astringent) and Madhura (sweet) are cold in potency, each one more in their succeeding order.

Ruksha

तिक्तः कटुः कषायश् च रूक्षा बद्ध-मलास् तथा ॥ 37 ॥
Tikta (bitter), Katu (pungent) and Kashaya (astringent) are dry and cause constipation (each one more so in their succeeding order)

Snigdha

पट्व्-अम्ल-मधुराः स्निग्धाः सृष्ट-विण्-मूत्र-मारुताः ।
while Patu (salt), Amla (sour), and Madhura (sweet) are unctuous and help the elimination of faeces, urine and flatus, each one more so in its succeeding order.

Guru

पटोः कषायस् तस्माच् च मधुरः परमं गुरुः ॥ 38 ॥
Patu (salt), Kashaya (astringent) and Madhura (sweet) are heavy to digest, each one more so in their succeeding order

Amla

लघुर् अम्लः कटुस् तस्मात् तस्माद् अपि च तिक्तकः ।
While Amla (sour), Katu (pungent) and Tikta (bitter) are easy to digest, each one more so in their succeeding order 36 – 38½.

Rasa Samyoga Samkhya – number of combinations of tastes:-

संयोगाः सप्त-पञ्चाशत् कल्पना तु त्रि-षष्टि-धा ॥ 39 ॥
रसानां यौगिक-त्वेन यथा-स्थूलं विभज्यते ।
The combination of tastes will be fifty seven, but their actual counting will be sixty three, on the basis of their usage (in daily routine of selection of drugs, planning of therapies etc.)

एकैक-हीनास् तान् पञ्च-दश यान्ति रसा द्विके ॥ 40
त्रिके स्वादुर् दशाम्लः षट् त्रीन् पटुस् तिक्त एककम् ।
चतुष्केषु दश स्वादुश् चतुरो ऽम्लः पटुः सकृत् ॥ 41 ॥
पञ्चकेष्व् एकम् एवाम्लो मधुरः पञ्च सेवते ।
द्रव्यम् एकं षड्-आस्वादम् अ-संयुक्ताश् च षड् रसाः ॥ 42 ॥

• Eliminating 1 rasa at each combination, the number of combinations of 2 rasas each will be 15
• In the combination of 3 rasas each, it will be 10 with svadu, 6 with amla, 3 with lavana, 1 with tikta total 20
• In the combination of 4 rasas It will be 10 with svadu, 4 with amla, 1 with lavana total 15
• In the combination of 5 rasas It will be 1 with amla, 5 with svadu total 6
• In the combination of all the 6 rasas It will be one
• Each rasa will be 6

Thus forming 63 combinations in total

षट् पञ्चका षट् च पृथग् रसाः स्युश् चतुर्-द्विकौ पञ्च-दश-प्रकारौ ।
भेदास् त्रिका विंशतिर् एकम् एव द्रव्यं षड्-आस्वादम् इति त्रि-षष्टिः ॥ 43 ॥
TO SUM UP

Each taste separately = 6

1. Madhura
2. Amla
3. Lavana
4. Katu
5. Tikta
6. Kashaya

Combination of 2 tastes = 15

1. Madhura + amla
2. Madhura + tikta
3. Madhura + lavana
4. Madhura + kashaya
5. Madhura + katu
6. Amla + lavana
7. Amla+ tikta
8. Amla + katu
9. Amla +kashaya
10. Lavana + tikta
11. Lavana + katu
12. Lavana +kashaya
13. Tikta + katu
14. Tikta+ kashaya
15. Katu + kashaya

A Combination of 3 tastes =20

1. Madhura + amla + lavana
2. Madhura+ amla + tikta
3. Madhura+ amla + katu
4. Madhura + amla + kashaya
5. Madhura+ lavana + tikta
6. Madhura + lavana + katu
7. Madhura+ lavana + kashaya
8. Madhura + tikta + katu
9. Madhura+ tikta + kashaya
10. Madhura + katu + kashaya
11. Amla+ lavana + tikta
12. Amla+ lavana + katu
13. Amla+ lavana +kashaya
14. Amla+ tikta + katu
15. Amla+ tikta + kashaya
16. Amla+ katu + kashaya
17. Lavana+ tikta + katu
18. Lavana+ tikta + kashaya
19. Lavana+ katu + kashaya
20. Tikta+ katu + kashaya

Combination of 4 tastes = 15

1. Madhura + amla + lavana + tikta
2. Madhura+ amla + lavana +katu
3. Madhura+ amla + lavana +kashaya
4. Madhura + amla + tikta+ katu
5. Madhura+ amla + tikta+ kashaya
6. Madhura+ amla + katu + kashaya
7. Madhura+ lavana + tikta + katu
8. Madhura+ lavana + tikta + kashaya
9. Madhura+ lavana+ katu + kashaya
10. Madhura + tikta + katu + kashaya
11. Amla+ lavana + tikta+katu
12. Amla+ lavana + tikta + kashaya
13. Amla+ lavana + katu + kashaya
14. Amla+ tikta + katu + kashaya
15. Lavana + tikta + katu + kashaya

A combination of 5 tastes

1. Madhura + amla + lavana + tikta+ katu
2. Madhura + amla + lavana + tikta+kashaya
3. Madhura + amla + lavana +katu + kashaya
4. Madhura + lavana + tikta+ katu + kashaya
5. Madhura + amla + tikta+ katu + kashaya
6. Amla + lavana + tikta + katu + kashaya

Combination of 6 tastes =1

• Madhura + Amla + lavana + tikta + katu + kashaya

ते रसानु-रसतो रस-भेदास् तारतम्य-परिकल्पनया च ।
संभवन्ति गणनां समतीता दोष-भेषज-वशाद् उपयोज्याः ॥ 44 ॥
These Rasa (primary tastes) and Anurasas (secondary tastes) in their proportional (more,
moderate and less) combinations become innumerable. These are to be selected and used after considering the conditions of the Dosas and drugs (and therapies). 44.

Thus ends the chapter entitled Rasabhediya, the tenth in Sutrasthana of Ashtangahurdayam.