Dravyaadi-vijnaaniyam – द्रव्यादिविज्ञानीय – IMPORTANCE OF SUBSTANCES : Ashtanga Hridayam Chapter 9

The ninth chapter of Ashtanga Hrudaya Sutrasthana is known as Dravyadi Vijnaneeya Adhayya.

This chapter describes the properties and characteristics of various substances, as well as how a substance causes action.

Importance of Dravya Pradhanya:

Dravya (substance or mass of material) is the primary element in Rasa (tastes).

These characteristics and other qualities can be identified within the material itself.

Dravya/Mass is composed of panchmahabhuta.

Kshma, or Kshetra, is the solid foundation upon which this structure stands. It draws its inspiration from Ambu (Ap Bhuta – water element), Agni (Tejas Bhuta element of fire), Pavana (Vayu Bhuta Air element), and Nabhas (Akasha Bhuta ether element). Identification/designation is determined by which element predominates within Dravya (mass/substance). 1-2.

Notes: Panchabhuta refers to five fundamental elements, including Earth (solid), Water, Air, and Fire/Ether. Based on Sankhya theory – an ancient philosophical concept – each substance in the world is composed of these five components in various proportions. The predominant portion of each element determines its character and properties.

Five Basic Elements – Panchmahabhuta

Prithvi – Earth: Gandha (smell) has its own distinctive characteristic; Guru (heaviness), Khara (roughness), and Kathina (hardness) are other common qualities to note.

Ap – Water: Rasa (taste) is another unique quality while Tejas Fire Rupa (appearance) stands out.

Vayu – Air: and Sparsha”Touch”: Each has a special quality that sets it apart.

Akasha -Ether: Shabda (sound) has an exclusive quality.

They form a symbiotic combination (Samavaya), creating gross objects and contributing to the creation of all universe components.
Thus, we can describe our world as Panchabhautik (made up of five components, hence its designation as Prapancha).

Each Bhuta (element) differs, leading to the creation of various substances within our universe. Everyone is distinct and distinctive.

What element is dominant in any substance gives it its name.
For example, when the earth element Prithvi Bhuta dominates over the other four elements in a compound, the material formed is known as Parthiva and solid. On the other hand, when the water element Ap Bhuta dominates, then Apya becomes liquid.
Tejas Bhuta (fire element) cannot surpass Taijasa (Agneya), Vayu Bhuta (air element) is not Vayavya, and Akasabhuta (space elements) surpasses Akasheeya (Nabhasa). So all elements in the universe can be divided into five categories.

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Rasa and Anurasa – Primary and secondary tastes:-

Following are my primary and secondary preferences:
The rasa of a substance is determined by its combination of Pancha mahabhuta (5 elements). As such, no substance has an exclusive taste; just as there isn’t one Dosha that causes all diseases; each disease arises out of an accumulation of Doshas.

“Taste” (rasa) can be divided into two categories. Primary taste (Rasa) refers to the flavor that is immediately perceived; this refers to any taste present in a substance.

Secondary taste (Anurasa) – which will not clearly manifest or which can be recognized only at the end. 3.

Guru (heaviness) etc qualities present in the Prithvi (earth) etc substances are residing in the taste of the substance); Qualities of a substance are ascribed to the taste because of their intimate co-existence.

Qualities of substances based on element dominance

Parthiva Dravya Laksana – Qualities of solid materials

Quality of solid materials (Parthiva Dravya Laksana)
Earth contains Guru (heaviness and weight to digest), Sthula (bulky), Sthira (stable), and Gandha (smell) characteristics.
Earth as the primary ingredient (Parthiva Dravya) produces several beneficial substances with the earth as its primary constituent: Gaurava (heaviness), Sthairya (stability), Samghata (compactness), and well-nourished qualities 5.

Apya Dravya Laksana – Qualities of liquid elements

Liquid Elements (Apya Dravya Laksana)
Liquid elements consist of Drava (liquidity), Sheeta (cold), Guru (heavy to digest), Snigdha (unctuous, oily moisture), Manda (dullness), Sandra (thickness, dense), and rasa (taste characteristics).

Agneya Dravya Laksana – Qualities of Agneya dravya

Agneya Dravya Laksana Agni has traits like Ruksa (dryness) Teekshna (penetrating acuteness), Ushna (hotness), Vishada (non-sliminess), Sookshma (minuteness), and Rupa (appearance or a display from).

Vayaviya Dravya Laksana – The qualities of airy substances

Vayaviya is distinguished by Rooksha (dryness), Visada (non-slimy and transparent), Laghu (lightness), and Sparsha (touch sensuality) characteristics.

Airy substances possess characteristics such as Ruksa (dryness), Laghava (lightness), Vaishadya (transparency and transparency), Vichara (movements or various kinds of actions), and exhaustion.

Nabhasa Dravya Laksana – Qualities of ether dominant substances:-

Ether is an element with qualities such as minuteness, transparency and clarity, lightness, and sound/hearing capacity. It embodies all these attributes in its various manifestations.
Substances with a greater proportion of ether can produce cavitation (hollowness) and the sensation of lightness (weightlessness) 9

Ayushkameeya Adhyaya “Desire for long life.” आयुष्कामीय अध्याय : Ashtanga Hridayam Sutra Sthana Chapter 1

According to Ayurveda, nothing in this universe is non-medicinal.

Knowledge and understanding of the purpose behind each substance are necessary in order to effectively use any drug. 10.

Properties of Dravyas

Fire (Agni) and Pavana (air) are the two primary substances with the characteristic of rising upwards.

Bhumi (earth) and Toya (water) are major materials capable of moving downwards.11

Veerya (potency):-

Acharya Charaka asserts that Virya is the property that allows drug-related actions to take place. Without Virya, no action would be possible and every action requires Virya.
Some researchers believe that there are eight types of Veerya (potency of a medicinal herb ingredient).

Guru (Heaviness), Laghu (light for digestion), Snigdha (unctuous, oily) and Rooksha (dryness) Hima (cold), and Ushna (hot)
Mrdu (softness) and Teekshna (piercing strength, piercing)

People who have identified Guru (Heaviness) and its eight characteristics as Veerya do so by direct inference.
These eight qualities are the most prevalent among all substances, out of a total of 20 qualities. Not only are they essential in daily life, but they’re also applicable to most substances tested first in scientific experiments – thus giving importance to these eight characteristics. 14-15.

What is the reason why Rasa and others aren’t considered Viryas?

Due to the four reasons mentioned above, gurvadi’s eight attributes encompass these virtues.

Dividha Viryas

Others have suggested that only Ushna (hot) and Sheeta (cold) possess Veerya (potency). Therefore, even though substances vary in kind and quality, water and fire (Agni and Soma) possess the greatest potencies. 17-18.

The action of Ushna Veerya – Hot Potency

Hot potency causes

Bhrama (Delusion), Delusion Trut (excessive thirst), Glani (exhaustion) Sveda(perspiration), Daha (burning sensation) Ashupakita is fast preparation (transformation) that reduces Vata and Kapha energy;

The action of cold potency – Sheeta Veerya

Sheeta Virya causes

Sheeta Virya’s action creates Hladana (satiation and happiness), Jivana lives, pursuits life and stimulating Sthambha (stopping, withholding or restraint) and Rakta Pitta Prasada which cleanses the blood and relaxes Pitta (18-19).

Vipaka – taste after digestion:-

Vipaka: Taste Transformation after Digestion
After digestion, substances undergo changes in taste due to Jatharagni (fire inside the stomach, digestion power, digestive juices in the stomach). This transformation is known as Vipaka (taste transformation post digestion). 20.

Types of Vipaka

Types of Vipaka
After digestion, three distinct kinds of vipaka appear Swadu (sweet), and lavana (salty) that change to Madhura Vipaka (sweet). Sour remains as it was eaten; Amla becomes Amla Vipaka with this same taste transformation after digestion.
Tikta (bitter), Ushna (pungent), and Kasaya (astringent) flavors generally refer to Katu Vipaka (pungent). 21.

So, sweet and Salt tastes transform into madhura vipaka; sour remains Amla vipaka, while bitter, pungent, and astringent become Katu vipaka.

The effects of taste and Vipaka (taste conversion after digestion) experience similar tastes. Therefore, the effects of sweet and bitter Vipaka are similar. 211/2.

Mechanism of action of Dravyas – Karma Vidhana

Karma Vidhana | Mechanism of Action
Substances act through taste (Vipaka), the qualities they possess (Guna), their potency, and specific effects. 22

Whichever is most powerful among them (Rasa, Guna, Vipaka, Virya, and Prabhava), it blocks all other qualities which could be utilized to generate unique power and actions.

If two qualities are combined, the stronger one always triumphs over the weak. 231/2 – 24.

When two qualities that are in conflict have equal strength, Vipaka (taste conversion after digestion) usually triumphs ahead of Rasa (taste); Veerya (potency) can beat both Rasa and Vipaka; Prabhava (special result) beats all three (Rasa, Vipaka, and Veerya).

This is the way to build the natural force. 25.

Prabhava – special effect:-

A special effect caused by an element overriding Rasa (taste), Guna (qualities), Vipaka (taste transformation after digestion) and Veerya (potency) can be described as Prabhava.

Rasa, Guna, Vipaka, and Veerya in a substance may all be the same, but sometimes the herb can exhibit distinct actions not related to these inherent qualities. This phenomenon is known as Prabhava.

Example –

Danti and Chitraka Baliospermum montanum and other plants have similar tastes; however, Danti acts as a purgative while Chitraka does not. So cleansing is an aspect of Prabhava in Danti but not found in Chitraka.

Madhuka (also known as Licorice or Glycyrrhiza the glabra) and Mrdvika (grapes) share many characteristics with each other; however, Madhuka does not possess any purgative effects while dry grapes do.

Ghee and milk share similar properties; however, ghee facilitates digestion while milk does not. Therefore, Ghee’s primary effect on digestion is increased strength. 26

Vichitra Pratyayardha Dravya – extraordinary substances:-

Vichitra Pratyarabda is an umbrella term for a category of substances created through the combination of various elements.

For instance, both barley and wheat possess heaviness and sweating qualities; however, wheat helps reduce Vata while barley increases it.
Milk and fish both possess sweet, heavy qualities; however, milk remains cool while hot fish does not.
Lion and pork meat both possess distinct flavors; however, the latter contains Katu Vipaka (pungent taste conversion after digestion), while pork contains sweet Vipaka.

Thus concludes Dravyadi Vijnaniya chapter of Astanga Hrudaya Sutrastana.

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