Rasabhediyam – रसभेदयं – Tastes, Their Qualities and Effects : Ashtanga Hridayam Chapter 10

Rasa is a word for taste, and bheda refers to types. This chapter provides in-depth information about the different kinds of tastes as well as their properties. Chapter 10 of Ashtanga Hrudaya Sutrasthana is called Rasabhediya adhyaya.

Introduction to Tastes, Types.

Rasa Utpatti – Origin of taste

The taste is a result of the two Bhutas (primary elements).

Madhura (sweet) Amla (sour) Lavana (salt) Tikta (bitter) Katu (pungent) Kashaya (astringent)

Prithvi + Ap (earth + water) Tejas and Ap (fire + water)
Ap + Tejas (water + fire)
Akasa and Vayu (ether and air) Tejas and Vayu (Fire as well as air) Prithvi and Vayu (earth plus air)

Rasa Lakshana – The characteristics of taste

Swadu – Madhura rasa Lakshana (sweet)

Swadu – Madhura (sweet) It is recognized through its presence in the oral cavity, bringing satisfaction and enjoyment to the body, as well as ease to the organs of the senses. It is liked by the ants.

Amla rasa lakshana (sour)

Amla (sour) can make the mouth dry, causes horrible swells as well as tingling of teeth, and causes closing the eyes and eyebrows.

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Lavana rasa Lakshana (salt)

Lavana (salt) creates more salivation (increased saliva) and a burning sensation in the throat and cheeks. 31/2.

Tikta rasa lakshana (bitter)

Tikta (bitter) is a mouthwash that cleanses in addition (makes the perception of different tastes difficult). 4.

Katu rasa lakshana (pungent)

The Katu (pungent) stimulates the tongue’s tip causes irritation, brings out the secretions of the nose, eyes, and mouth, and triggers irritation to the cheeks. 5

Kashaya rasa lakshana (astringent)

Kashaya (astringent) activates the tongue (diminishes the ability to detect taste) and can cause obstructions to the throat passage. 51/2.

Rasa Karma – Action of Tastes

Madhura Rasa karma

The sweet taste, which is a cherished trait since birth, creates greater endurance in body tissues. It is extremely beneficial for young children, the elderly or injured, and obese, and improves the complexion of the skin hairs, the health of the sense organs, as well as Ojas (the essence of tissues, immune).
Sweet tastes cause stoutness to the body, are beneficial for the throat, and improve the quantity of breast milk, which helps unify fractured bones.

Sweet tastes are not easy to digest, but they can prolong the lifespan, aid in daily activities
It is unctuous and helps to reduce Pitta, Vata, and Visha (poison).
When it is used in excess, it can cause ailments arising from fats and Kapha weight gain, Asthma as well as insomnia, diabetes, enlargements of the neck’s glands or neck, malignant tumours (cancer), and many more. 7-9

Amla Rasa karma Sour taste actions :

Amla (sour) stimulates the Agni (or Agni) (digestive activity) is non-ctuous and beneficial for the heart, digestion appetizer, potent in hotness and cold upon contact (coolant for external applications alleviates burning sensation) The sour taste is satiating and causes moistening. It is very easy to digest and causes irritation of Kapha, Pitta, and Asra (blood) and causes the inactive Vata to shift downwards.

A sour taste, if consumed excessively, results in loss of body weight and loss of strength. blindness and giddiness. Itching (irritation) and paleness (whitish yellow discoloration that is common anemia), Visarpa – Herpes with a spread of skin disease swellings Visphota (small pix), fevers, and thirst. 10 – 111/2.

Lavana rasa karma : Salt taste Actions

Lavana (salt) reduces rigidity, eliminates obstructions of the pores and channels increase digestive activity, makes sweating more comfortable penetrates deep into tissues, and enhances the taste, growth, abscess, etc. ).

In excessive amounts, it leads to the vitiation of Asra (blood) and Vata resulting in baldness hair loss, graying of hair wrinkles on the face, thirst, skin diseases, effects of poison Visarpa – Herpes the spread of skin disease, and weakness in the human body. 12 – 13.

Tikta rasa karma : Bitter taste Actions

Tikta rasa: Bitter Taste: Tikta in and of itself may not be very tasty, however, it can treat anorexia or worms, thirst, skin diseases, poisons, loss of consciousness, nausea, fever, and burning sensations; Bitterness reduces Pitta and Kapha, and also dries out water and fat, muscle-fat mucus, feces, and marrow;

Tikta Rasa is digestible it increases intelligence, is cold in its potency Dry (causes dryness) and cleans breast milk, and soothes the throat.

In excess, it can cause the depletion of the Dhatus (tissues) and illnesses that are of Vata source. 14 – 16.

Katu Rasa Karma – Actions of pungent taste

Pungent is a remedy for throat ailments as well as allergies, leprosy, and other skin disorders, Alasaka (a kind of Indigestion) and swelling (edema) reduce the swelling of ulcers, and help to dry up the insufficiency (greasiness) and fat along with moisture (water) The pungency of the flavor increases appetite, it can improve digestion, taste.

Shodhana (cleansing and removing the Dosas) is a method of drying up the liquids from the food and breaks up hard lumps and increasing the dilation (expands) of your channels as well as regulates Kapha.

In the event of excessive use it can cause thirst, depletion of Sukra (reproductive element and sperm) as well as strength loss, as well as fainting (loss of awareness) tension, tremors as well as pain around the lower back, waist, and back. 17 – 19.

Kashaya Rasa Karma – Astringent taste Action

Kashaya (astringent) Balances Pitta and Kapha It is easy to digest; it cleanses the blood, and triggers the healing and squeezing from ulcers (wounds) It also is cold-powered, and dries out the fat and water it hinders the digestion of food that is not digested.

Astringent tastes are water-absorbing and can cause constipation. dryness and skin cleansing excessively.

When used in overuse, it causes a slowing of food, without digestion flatulence, pain, discomfort in the chest region and thirst, emaciation, loss of virility and obstruction of the channels, and constipation. 20 – 211/2.

Madhura Rasa Dravya Gana – sweet substance group

Group of Madhura Rasa Dravya

Ghrita (ghee butter fat), Hema (gold), Guda (molasses), Akshoda, Mocha, Chocha, Parushaka, Abhiru, Vira, Panasa, Rajadana,

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 – Licorice – Glycyrrhiza glabra,
Madhuka – Madhuka longifolia,
Bimbi – Coccinia grandis / indica
Vidari – Pueraria tuberosa,
the two Sravanis – Mundi and Sravani
Ksheerasukla, Tugaksiri,
The Two Ksheerini, Gambhari,
Two of them: Saha and sugarcane, as well as milk,
Gokshura, Ksaudra, Draksa, etc. make up the sweet substances. 22 – 24.

Amla Rasa Dravya Gana – Sour substance group

Group of Amla Rasa Dravya

Dhatriphala – Amla, Amlika – tamarind, Matulunga,

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. make up the sour family. 25 – 26.

Lavana Rasa Dravya Gana – Salt substance group

Varam – Saindhava (Rock Salt), Sauvarcala (sochal salt), Krishna (black salt) Bida salt, Samudra (table salt), Audbhida, Romaka, Pamshuja, Seesa (lead), and Kshara (Alkalies) make up the salt group. 27.

Tikta Rasa Dravya Gana – Bitter substance group

Group of Tikta rasa dravya

Patoli,
Trayanti – Gentiana kurroa,
Valaka,
Usira – Vetiveria zizanioides,
Chandana – Sandalwood,
Bhunimba – The Creature (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

Dhanvayasaka,
Mahat Pancamula – Bilva, Agnimantha, Shyonaka, Gambhari, Patala the two Vyaghri – Brihati and Kantakari,
Visala, Ativisha, Vacha, etc. are part of the bitters group. 28 – 291/2.

Katu Rasa Dravya varga Gana – Pungent substance group

Group of Katu rasa dravya

Hingu– Asa foetida
Maricha – Black pepper,
Krimijit – Vidanga,
Panchakola – Chitraka, Pippalmoola, Pippali, Chitraka and ginger,
leafy vegetables like Kutheraka, among others (mentioned in chapter 6 verse 103 before), Pitta (bile of animals), Mutra (urines), Arushkara, etc. are part of the sharp group. 30 -301/2.

Kashaya Rasa Dravya varga Gana – Astrigents substance group

Group of kashaya gana dravya

Astringents are a group that includes
Pathya – Guduchi – Chebuic Myrobalan (fruit rind) – Terminalia chebula, Aksha – Terminalia bellirica,
Shireesa,
Khadira – Black catechu (heart wood extract) – Acacia catechu, Madhu (honey), Kadamba, Udumbara,
Mukta (Pearls), Pravala (Coral),
Anjana – Aqueous extract from Berberis Aristata (antimony), Gairika – Pure Red Ochre,
Bala Kapittha
Kharjura – dates,
Bisa – lotus stalk,
Padma – Nelumbium speciosum,
Utpala – Nymphaea stellata etc 311/2 – 32.

The general properties of tastes and their exceptions

Madhura rasa properties :

In general, Madhura rasa increase Kapha with the exception of older Shali (more than a year-old rice) and Yava – Barley Hordeum vulgare Mudga (green grams), Godhuma (wheat), Kshaudra (honey), Sita (sugar) and the meat of desert animals similar to the deserts.

Amla rasa properties

The majority of substances that have a bitter taste can cause Pitta and are not a problem, with the exception of Dadima – Pomegranate Punica granatum as well as Amalaka (Indian gooseberry).

Lavana rasa properties

Salts generally are harmful to eyes (vision) with the exception of Saindhava rock Salt.

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Tikta and Katu rasa are properties

In general, these aren’t aphrodisiacs and can aggravate (increase) Vata except for Amrita (Indian tinospora), Patoli, Shunthi (ginger), Krishna (long pepper) and Rasona – Garlic – Alium sativum.

Kashaya rasa properties

Astringents tend to be cold (in their potency) and obstructive, with the exception of Abhaya. Chebulic Myrobalan (fruit the rind) Terminalia chebula. 33 – 351/2.

Potency and taste

Ushna Veerya – Hot Potency

Katu (pungent), Amla (sour), Lavana (salt) are hot in power (Ushna Veerya (potency), each, and more in the order they follow;

Sheeta Veerya – Cold Potency

In the same way, Tikta (bitter), Kashaya (astringent) and Madhura (sweet) are all cold in strength, each higher in the order they follow.

Ruksha rasa

Tikta (bitter), Katu (pungent) and Kashaya (astringent) are dry and can cause constipation (each one of them more in the order they follow)

Snigdha rasa

While Lavana (salt), Amla (sour), Madhura (sweet) are not ctuous and assist in the in the elimination of urine, faeces and flatus. Each more so when they are in a subsequent sequence.

Guru rasa

Lavana (salt), Kashaya (astringent) and Madhura (sweet) are all heavy to digest, and each more so as they go on in order.

Amla Rasa

However, Amla (sour), Katu (pungent) and Tikta (bitter) are simple to digest and each is more so as they progress to orde between 36 and 381/2.

Rasa Samyoga Samkhya – The number of combinations of tastes

The mixture of tastes will be fifty-seven, however, their actual number will be sixty-three, in accordance with their use (in everyday routines of choosing of medicines, the planning of treatments and so on.)

By removing one rasa in every combination, the amount of combinations of two rasas per rasa would be fifteen

In the case of three rasas this will result in 10 with Madhura and 6 with amla, 3 , with lavana, and 1 with tikta. totalling 20

If you combine the four rasas it would be 10 with Madhura and 4 with amla, and 1 with lavana, and 1 total of 15

If you combine the five rasas it is 1 with amla, 5 with svadu, total of 6

When you combine all rasas, it will make one. Each rasa alone will comprise 6
So, forming the total of 63 combinations

TO SUM UP

The combination of 5 rasas makes 6

One of six rasas in a row

• It’s 15 of twos.
• It’s 15 of fours.
• 20 of three
• One of all tastes
• Total = 63 Tastes individually equals 6

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

Combination of 2 tastes equals 15

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

15. Katu + kashaya

Mixture of 3 flavors equals 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. 14. Amlaplus tikta and Katu
15. 15. Amla+ tikta + kashaya 16. Amla+ katu + kashaya 17. Lavana+ tikta + katu 18. Lavana+ tikta + kashaya 19. Lavana+ katu + kashaya 20. Tikta+ katu + kashaya
16. A combination of the 4 flavors = 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. 14 Amla+ tikta + katu + kashaya
15. 15. Lavana + tikta + katu + kashaya
16. Blend of five flavors

1. 1. Madhura + amla + lavana + tikta+ katu
2. 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

1. Combination of 6 rasa= 1
2. 1. Madhura + Amla + lavana + tikta + katu + kashaya

The Rasa (primary taste) along with Anurasas (secondary taste) according to their ratio (more moderate, less) combinations can be a myriad of combinations. They should be chosen and applied after analyzing the specifics that are a part of Dosas and the drugs (and treatments). 44.

The chapter is now titled Rasabhediya The tenth chapter in Sutrasthana that is part of Ashtangahridayam.

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