Ashtanga Hridayam is one of the foundational texts of Ayurveda, written by the sage Vagbhata. It combines the knowledge of two earlier texts—Charaka Samhita and Sushruta Samhita—and presents it in a concise, poetic format. Chapter 6, titled Annaswarupa Vijnaneeya Adhyaya, focuses on the nature of food (Anna) and its impact on the body. It classifies […]
Introduction to Meat Groups in Ashtanga Hridayam In the classical Ayurvedic text Ashtanga Hridayam, Acharya Vagbhata devotes Chapter 6 — Annaswaroopa Vijnaneeya Adhyaya — to exploring the nature of different foods, including a precise classification of meat groups (Mamsa Varga). These 8 categories, based on the animal’s habitat and habits, link each meat type to its
8 classifications of meat groups according to Ashtanga Hridayam: Chapter 6 Explained Read More »
Hello learners. Welcome to Sanskrit Gurukul. In this post, we will learn about cooked food prepared from rice and other grains, such as Manda, Peya, Vilepi, and Odana. Each differs in their liquid-to-solid ratio. This is the third part of Chapter 6, Annaswarupa Vijnanlya Adhyaya of Ashtanga Hridyam, written by Acharya Vagbhta. Manda, peya, vilepi
Kritanna food Group of prepared Food-Ashtanga Hridyam-Part-3 Read More »
Shimbidhanya varga (group of legumes and pulses) Pulses, also known as Shimbi Dhanya or Shami Dhanya in traditional Indian texts, are a very important group of foods, especially for vegetarians. They are rich in proteins, which are essential for building and repairing the body. Because of their high protein content, pulses are sometimes called the
Anna Swarupa Vigyan – Ashtanga Hridayam – Sanskrit Gurukul, part – 2 Read More »
Hello Learners, Welcome to Sanskrit Gurukul Ashtang hridyam notes. In this blog post, we will explore various groups of food substance categories, as described by Acharya Vaghbhat in Ashtanga Hridayam. The name of the chapter is Annasvarupa vijnaniya adhyaya, or knowledge of food substances. In this chapter, food substances have been classified into seven major
Annasvarupa vigyan (Knowledge of food substances)- Ashtanga Hridyam- Chapter 6 Read More »
Hello learner, Welcome to Sanskrit Gurukul. In this post, we will cover the last part of Ayushkamiya Chapter of Ashtanga Hridyam, written by Acharya Vagbhata. Chikitsa Chatushpada (four limbs of treatment) In this shloka of the Ayushkamiya Chapter of Ashtanga Hridyam, Acharya Vagbhata explains about the 4 important pillar of treatment in Ayurveda or in
Ayushkamiya Sutrasthana- Ashtanga Hridyam part 4 Read More »
Namaskar, good to see you again (if you are visiting for the first time, I am very glad to see you here also). In this post we will finish Ayushkamiya, the first chapter of Ashtanga Hridayam Sutrasthana written by Acharya Vagbhata. Effect of tastes on Tridosha In this shloka of Ayushkamiya chapter – Sutrasthana of
Ayushkamiya part 3 (Sutrasthana) – Ashtanga Hridyam Read More »
Welcome to Sanskrit Gurukul. In this chapter of Ashtanga Hridyam – Sutrasthana (Ayushkamiya) written by Acharya Vagbhata, we will learn further about the basics of ayurveda through shloka and their detailed explanation. Types of digestive fires In this shloka of Ayushkamiya chapter of Sutrasthana- Ashtanga Hridayam, Acharya Vabhata explains the three types of digestive fire
Ayushkamiya-Sutrasthana, Ashtanga Hridyam-BAMS Read More »
Welcome to Sanskrit Gurukul. In this chapter, we will start, the first chapter of Ashtanga Hridyam-Sutrasthana which is Ayushkamiya (quest for long life) written by Acharya Vagbhata. In this chapter, Acharya Vagbhata explain the various principle of Ayurveda in summarized and systematic form which is easy to read and understand. Namaskar (Obeisances) In this sholoka
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ज्ञान की अनुभूति 2 प्रकार की होती है 1) प्रत्यक्ष 2) अप्रत्यक्ष। प्रत्यक्ष ज्ञान का बोध इंद्रियार्थसन्नि-कर्ष से होता है और अप्रत्यक्ष ज्ञान का बोध अनुमान, उपमान, युक्ति, शब्द प्रमाण आदि से होता है।‘प्रत्यक्षं हि अल्पं अनलपम अनलपम अंबृद्धम्’। (चरक)प्रत्यक्ष का दायरा और सीमा बहुत कम है और प्रत्यक्ष का अधिक, इसलिए दर्शन और आयुर्वेद
अनुमान प्रमाण- पदार्थ विज्ञान- Anuman praman- Padarth vigyan Read More »