Ayurvedic Diet & Nutrition

Achar

आचारः

Pickled preparations (Achar) made from various fruits, vegetables, and other ingredients preserved in oil, salt, and spices. They are sour, salty, pungent, heavy, and hot in potency. They are appetizing and enhance the taste of food. However, excessive consumption increases Pitta and should be avoided in Pitta-dominant conditions.

Aged Ghee — Purana Ghrita

दशवर्षघृतम् / कुम्भघृतम्

Aged ghee, Purana Ghrita, is Ayurveda's heroic medicine: ten-year Dasha Varsha for Unmada and Apasmara, hundred-year Kumbha Ghrita for Sannipata derangement.

Aged Rice

कैदारशालि

Kaidara variety of Shali rice — a specific rice grown in Kaidara (wetland/marshy) fields. Its properties are described as appetizing and absorbent. The grain that is old (one year) is preferred. Verses: 9.

Aluka

शालुक

Shaluk and similar tuber/root vegetables grouped together. These are aquatic tubers including lotus root and similar water plant tubers. They are heavy, cooling and nourishing. Verse: 59.

Amaranth - Rajgira

रामसरा

Ramasara is another species of Amaranthus used as a vegetable. The plant is erect and bushy. It has drooping flower spikes which are red or purple. The seeds (Rajgira) are also used as grain — popped or ground into flour. The plant is both ornamental and edible. Verses: 13.

Animals Living in Burrows

बिलेशयमांस

Animals that live in burrows (Bileshaya) — includes porcupine, mongoose, rats and similar creatures. Their meat is generally heavy and nourishing. Various burrowing animals are described with their specific properties. Verses: 19-20.

Aquatic/Swimming Birds

प्लवमांस

Plava birds are aquatic/swimming birds — includes swan, goose, duck, crane, heron etc. Their meat is generally heavy, unctuous, cooling and nourishing. Being aquatic birds, they share properties with Anupa animals. They are useful for nourishment and semen production. Heavier than land birds. Verses: 29-31.

Arghya Honey

आर्घ्यमधु

Arghya Madhu is described as being beneficial for eye diseases and effective in pacifying Kapha and Pitta doshas. It is light in quality. It is considered good for therapeutic use but ranks below Makshika in overall quality. Verse 14.

Toor Dal

अरहट

Further description of Arahar/Tuvar varieties and their preparation methods. Different regional varieties and their comparative properties are discussed. Verses: 47-48.

Ash Gourd

कूष्माण्ड

Ash Gourd is Kushmanda, the Medhya gourd that cools Pitta and steadies the mind. Juice it fresh for acidity and bleeding; the sweet flesh nourishes ojas and milk.

Ash Gourd

कूष्माण्डम्

Kushmanda (ash gourd/white pumpkin) preparations including the sweet Petha are described. They are sweet, light, cold in potency, intellect-promoting, cardiotonic, and diuretic. They help in calming Pitta dosha and are beneficial in urinary disorders.

Auddalaka Honey

औद्दालकमधु

Auddalaka Madhu is produced by bees that inhabit anthills. It has a sour (Amla) element in addition to sweet and astringent tastes. It is beneficial for improving voice quality (Svarya), treating skin diseases (Kushtha), and counteracting certain poisons (Visha). It is light in property. Verse 15.

Spring Water

औद्भिदजलम्

Audbhida Jala is spring water in Ayurveda, judged by the soil it crosses. Sandy-white earth yields light, pure water; clay runs heavy; mineral rock turns astringent.

Bajra

वरुक

Bajra is the winter Kapha-cutter: hot, heavy, dry pearl millet roti that stokes Agni, builds strength for laborers, and warms cold damp bodies. Skip in Pitta heat.

Bal-Tarana-Budde Sugarcane Varieties

बालतरणबुद्देइक्षुगुणाः

These are additional varieties described in the text. They represent specific cultivars known in certain regions. Their properties follow the general pattern of sugarcane but with variations in sweetness and therapeutic potency. Verse 14.

Bamboo Seeds

वंशबीज

Vansha Bija (Bamboo Seeds/Bamboo Rice) — seeds produced during mass bamboo flowering events. These events occur every 40-60 years. The seeds are edible and quite nutritious. They are considered a famine food in tribal areas. Bamboo rice is heavy and nourishing. It is occasionally available in markets. Verses: 63.

Bamboo Shoot

वंशशाक

Bamboo shoots used as a vegetable in many parts of India, especially northeastern regions. They are pickled or cooked fresh. Verse: 38.

Barley

यव

Barley is Yava, Ayurveda's Lekhana grain that scrapes Kapha and Medas. Daily Saktu or Yavagu cuts cholesterol, eases diabetes, stays Pathya in any illness.

Barley Gruel

यवागूः

Yavagu is a gruel prepared from barley or other grains. It is light, appetizing, digestive, and absorbent. Different types of Yavagu are described based on the ingredients used. It alleviates Vata dosha and is beneficial in digestive disorders. Various medicated Yavagu preparations are described with specific therapeutic applications.

Barley Preparations

यावक

Yavaka — a small variety of barley or barley-like grain. Properties similar to Yava but slightly different. Various preparations of barley and their specific uses are described. Verses: 29-30.

Barnyard Millet

श्यामाक

Shyamaka (Barnyard Millet) is a rain-season crop grown in wet areas. It is used as a substitute grain during famine or in hilly regions. It is light, cooling, and absorbent. Mainly consumed in tribal and rural areas. It grows in marshy places and is similar in appearance to rice but with different nutritional properties. Verses: 57.

Bathua

सुगन्धवास्तुक

Sugandha Vastuka is a fragrant variety of Bathua. It has a strong characteristic smell. The plant is used to expel worms, particularly hookworm and roundworm. Chenopodium oil obtained from the plant contains Ascaridol which is the main anthelmintic constituent. The oil content varies from 0.10% to higher. It is used as a condiment in some regions due to its aromatic nature. Verses: 8.

Bee Wax

मधुसिच्चक

The chapter also briefly mentions the properties of beeswax (Madhusiktha/Sicchaka). Beeswax is astringent and sweet in taste, unctuous, cold in potency. It heals wounds and alleviates Vata and Pitta. It is used externally in various ointment preparations, plasters, and medicated waxes for wound healing and skin conditions. Verse 21.

Beef

Considered the worst of all foods; heavy, encourages domineering personality and consumption mentality

Chickpea

चणक

Bengal Gram is Chanaka, the cooling Pitta-pacifier: sweet, astringent, 18-22% protein. Sattu drinks beat summer heat, Kala Chana strengthens, sprouts feed tissue.

Bhakri/Thick Bread

भाकरी

Bhakri is a thick flatbread made from jowar (sorghum), bajra (millet), or other coarse grains. It is heavier than thin Roti and provides more sustained energy. Being heavy, it requires strong digestive fire.

Bhakta — Cooked Rice

भक्तम्

Bhakta is a general term for cooked food, particularly cooked rice. The properties of Bhakta depend on the type of grain, method of cooking, and accompaniments. Fresh Bhakta is better than stale food. Food should be consumed warm and fresh for best results. Reheated food loses some of its nutritive value. The chapter provides detailed guidelines on how, when, and in what quantities food should be consumed.

Bhramara Honey

भ्रामरमधु

Bhramara Madhu is produced by large black bees called Bhramara. It is translucent white (Svaccha) in appearance and has a slimy, viscous consistency. It is heavier than Makshika honey. It is particularly useful in bleeding disorders (Raktapitta) and conditions involving excessive Pitta. Due to its heavy and slimy nature, it is not considered as therapeutically versatile as Makshika honey. Verses 7-8.

Bhumsari/Puri Type

भुंसरी

Bhumsari is a type of small puffed fried bread. Similar to small Puris. It is fried and puffed up during cooking. Properties are similar to Puri - heavy, unctuous, and nourishing.

Birds That Snatch Prey

प्रसहमांस

Prasaha category includes animals and birds that snatch or tear their food — carnivorous birds of prey and animals. Their meat is generally heavy and hot. It pacifies Vata. This includes eagle, hawk, kite and similar birds. Verses: 25.

Bitter Bottle Gourd

कटुतुम्बी

Bitter Bottle Gourd is a toxic variety of bottle gourd. It should NOT be consumed as food as it can cause severe poisoning and even death. It is occasionally used medicinally as a purgative. The bitterness indicates the presence of toxic cucurbitacins. Cases of poisoning from bitter bottle gourd have been reported. Verse: 33.

Bitter Ghee

Medicated ghee preparation that helps balance HDL and improves cholesterol conversion to testosterone

Black Beans

A heavy legume that is difficult to digest

Black Gram

माष

Black Gram is Masha, the heaviest, hottest, and most unctuous of pulses. Cooked with ghee and ginger it pacifies Vata, eases low back pain, and rebuilds ojas.

Black Gram Vada

उड्डालकम्

Preparations made from black gram (Urad) such as Vada (fried fritters), Idli, Dosa etc. are sweet, heavy, unctuous, hot in potency, aphrodisiac, strengthening, and alleviate Vata. They are among the heavier pulse preparations and increase Kapha. Black gram preparations are particularly beneficial for those who need strength and weight gain.

Bladder Dock

चुक्रशाक

Chukra (Bladder Dock) is a sour-tasting leafy vegetable. The plant is an erect herb that grows during the cold season. It has heart-shaped or arrow-shaped leaves. The leaves and young stems are used as a pot herb. It has a distinctly sour taste. It stimulates appetite, improves taste perception and is useful in Vata conditions. Verses: 15-16.

Boiled and Cooled Water

शृतशीतजलम्

Shrita Sheeta Jala (water that has been boiled and then cooled) combines the benefits of boiling (purification, lightness) with cold potency. It is Tridosha-shamaka (balances all three doshas). However, such water should not be kept for more than one day (24 hours), as it becomes heavy, stale, and can vitiate all three doshas if stored too long. Freshly boiled and cooled water is considered ideal for regular drinking.

Bottle Gourd

अलाबु

Alabu (Bottle Gourd/Lauki) is one of the most commonly used vegetables in India. The plant is a vigorous climbing vine. The fruits are large, bottle-shaped or cylindrical, light green. It is heavy, nourishing, cooling and diuretic. It is sweet in taste and easy to cook. Commonly used in curries, soups and sweets. It is particularly good for people with Pitta constitution. It increases body strength and is a good source of hydration. The young tender fruits are preferred over mature ones. Verse: 33.

Breast Milk

स्तन्यम्

Human breast milk (Stanya or Naree Dugdha) is described as sweet, cold, light, and life-sustaining. It is the ideal food for infants. In addition to nourishment, it has specific therapeutic applications: it is used as Nasya (nasal drops) for headaches and nasal disorders, as Tarpana (soothing drops) for eye diseases, and for treating Raktapitta (bleeding disorders). Freshly expressed human milk is used as eye drops in conditions of Netra-shosha (dry eyes) and conjunctivitis. Verse 17.

Brinjal

वार्ताक

Brinjal (Vartaka) is bitter, pungent, hot: kindles Agni and clears Kapha-Vata. Choose the white round variety, avoid overripe fruit, Pitta types eat sparingly.

Buffalo Curd

माहिषदधि

Buffalo curd (Mahishi Dadhi) is heavier and more unctuous than cow's curd. It increases Kapha and is more difficult to digest. It is used less frequently therapeutically due to its excessive heaviness. It should be consumed only by persons with strong digestive fire and those engaged in heavy physical labor.

Buffalo Ghee

माहिषघृतम्

Buffalo ghee (Mahishi Ghrita) is heavier and more unctuous than cow ghee. It is sweet in taste, cold in potency, and increases Kapha more than cow ghee. It is more nourishing (Brumhana) but harder to digest. It is suitable for those with strong digestive fire (Tikshna Agni) and those who need to gain weight. However, for regular consumption and therapeutic purposes, cow ghee is preferred over buffalo ghee due to its lighter quality and broader therapeutic applicability. Verse 6.

Buffalo Meat

माहिषमांस

Mahisha (Buffalo) meat is classified as Anupa (marshy/wet-land animal). It is very heavy, unctuous and channel-blocking. It induces sleep, is highly nourishing and pacifies Vata. However, it is difficult to digest and increases Kapha significantly. Buffalo meat is darker and tougher than cow meat. It should be consumed sparingly and only by those with strong digestive power. Verses: 16-17.

Buffalo Milk

माहिषदुग्धम्

Buffalo milk is Mahishi Dugdha, heavier and colder than cow's milk, the classical Nidrajanana for insomnia. Drink it warm at bedtime; skip if Agni is weak.

Buffalo Urine

माहिषमूत्रम्

Buffalo urine (Mahishi Mutra) is pungent and salty in taste, hot in potency, and heavier compared to cow urine. It is particularly useful in hemorrhoids (Arsha), abdominal tumors (Gulma), and parasitic infestations. However, it is considered inferior to cow urine in its overall therapeutic efficacy. Verses: 4-5.

Buttermilk

तक्रम्

Various preparations made with buttermilk (Takra/Chhachh). Buttermilk is light, sour, astringent, hot in potency, appetizing, absorbent, and alleviates Vata. Different types of buttermilk preparations are described - plain (without cream), half-churned, fully churned, and spiced varieties. Each has specific properties and therapeutic applications. Buttermilk is considered one of the best digestive aids.

Cabbage

पतोशाक

Description of various leafy/cabbage-type vegetables. They kindle digestive fire and are useful in Vata disorders. Verses: 22-23.

Camel Milk

उष्ट्रदुग्धम्

Camel milk is the desert outlier: saline, light, dry, hot in potency with pungent vipaka. It cuts Kapha and Vata, kindles weak Agni, and clears Krimi and Shotha.

Camel Urine

उष्ट्रमूत्रम्

Camel urine (Ushtra Mutra) is described as effective against parasitic infestations, abdominal diseases (Udara roga), and skin disorders. It is pungent and salty with hot potency. Verses: 9-10.

Carrot

गाजर

Carrot is Gajar: sweet, hot, and heavy, pacifying Vata and Kapha while stoking Agni. Eaten cooked or juiced, it builds blood in Pandu and eases Arsha and Grahani.

Castor Oil

एरण्डतैलम्

Castor oil is Eranda Taila, the king of Vata oils. A teaspoon at bedtime moves Apana for Vibandha; rubbed warm on joints, it dissolves Amavata and Gridhrasi pain.

Castor Seeds

एरण्डबीज

Castor seeds are toxic raw; pressed, they yield Ayurveda's strongest purgative oil. A teaspoon at bedtime clears Vata constipation; warm packs ease joints.

Changeri

चञ्चूशाक

Additional description of Changeri type sour-tasting vegetables used in cooking. Verse: 16.

Chaulai

वर्चुक

Various small grains including Rajgira/Amaranth used during fasting periods. These grains are light and nutritious. They are classified among the Kshudradhanya (minor grains). Verses: 60.

Cheese

A Kapha-producing dairy food that should be avoided at night

Chenopodium

पालक्य

Palakya refers to Spinach which grows widely in winter season. Additional details on its use as a vegetable. It is heavy, laxative, and cooling. Verse: 15.

Chewed Sugarcane Juice

नूचितइक्षुरस

Juice obtained by directly chewing sugarcane (Nuchita) is described as having the best properties among all methods of extraction. This is because the juice is consumed immediately without any oxidation and is mixed with saliva which aids in digestion. Chewed sugarcane juice is sweeter and more readily absorbed. It is particularly recommended for nourishment and as a Rasayana (rejuvenative) practice. Verse 15.

Chhatra Honey

छात्रमधु

Chhatra Madhu is produced by large bees that build umbrella-shaped (Chhatra) hives. It is sweet, heavy, and cold. It is useful in bleeding disorders (Raktapitta), urinary diseases (Prameha), and worm infestations (Krimi). It is slimy in consistency. Verse 13.

Chicken

कुक्कुटमांस

Kukkuta (Chicken/Rooster) meat is one of the most commonly consumed meats. It is sweet, heavy, unctuous and hot. It is highly nourishing, strengthening, spermatogenic and beneficial for the voice. It pacifies Vata significantly. The domestic fowl (Gramya Kukkuta) is heavier than wild fowl (Vanya Kukkuta). Rooster meat is considered superior to hen meat. It is useful in conditions of debility, weakness, loss of voice and Vata disorders. The meat of young chicken is lighter. Verses: 21-24.

Chickpea Greens

चणकशाक

Chickpea greens used as a vegetable, especially in rural areas. They are astringent and binding. Verse: 30.

Coconut Oil

नारिकेलतैलम्

Coconut oil is Ayurveda's rare cold-potency oil: sweet, heavy, and Pitta-pacifying. Scalp massage strengthens hair (Keshya), soothes burns and inflamed gums.

Coconut Preparation

नारिकेलान्नम्

Preparations made with coconut are sweet, heavy, cold in potency, nourishing, aphrodisiac, and strengthening. Coconut-based foods increase Kapha and are difficult to digest. They are beneficial for those with Vata and Pitta predominance.

Coconut Water

नारिकेलजलम्

Narikela Jala (coconut water) is sweet in taste, cold in potency, and light. It is excellent for relieving thirst, is appetizing, cleanses the urinary bladder, and is aphrodisiac. Tender coconut water is lighter and more beneficial than mature coconut water. It alleviates Pitta and Vata doshas and is nourishing.

Contaminated Water

दुष्टजलम्

Dushta Jala is contaminated water: discolored, foul-smelling, slimy, stagnant, sun-starved. It breeds skin disease, fevers, weak Agni, and worms. Avoid it.

Cooked Rice

अन्नम्

Anna is cooked rice, the foremost of prepared foods: sweet, cold, heavy, unctuous. Aged Shali digests lightest; thin Peya gruel rebuilds Agni after fever.

Cooked Sugarcane Juice

पक्वेक्षुरसः

Boiled or heated sugarcane juice (Pakvekshu Rasa) has different properties from fresh juice. Heating reduces the heaviness and makes it somewhat lighter. However, prolonged heating and processing gradually converts it through various stages toward jaggery and sugar. Partially heated juice (Pakva Rasa) is described as being between raw juice and Phani in properties. Verse 14.

Cooked Wheat Preparation

गोधूमान्नम्

Wheat-based cooked preparations are sweet, heavy, cold in potency, strengthening, aphrodisiac, and nourishing. They increase breast milk production. Wheat preparations are heavier than rice preparations and are particularly beneficial for those who do heavy physical labor. Different preparations from wheat include Roti, Halwa, Kheer, etc.

Coriander Leaves

धान्यकशाक

Coriander leaves used as a vegetable/garnish. The fresh leaves are widely used in Indian cooking as a flavoring herb. As a shaka (vegetable), it has slightly different properties than coriander seeds. Verse: 15.

Costus

Kusshtha

Best for bronchial asthma (especially vagotonic), gas, phlegm, wasting, cough, loss of hunger (dyspepsia), rib pain, edema, skin diseases, jaundice, all diseases due to Vayu and Kapha, and asthma; rheumatism (with choti ela ), cholera, quatrain malaria, leprosy, persistent hiccup, blackensgray hair; with musk for toothache, hair wash. Asan ointment it is applied externally to wounds, severe ulcerations, tumors, angina.

Cow

गोमांस

Gomamsa (Cow meat) is described as heavy, unctuous and hot. It pacifies Vata but increases Kapha. It is nourishing. In ancient texts, cow meat was described with its properties for completeness of the materia medica, though its consumption was restricted by cultural and religious norms. Verses: 15-16.

Cow Urine

गोमूत्रम्

Gomutra is Ayurveda's sharpest cleanser: pungent, bitter, hot. It scrapes Kapha, kindles Agni, kills Krimi worms, clears Kushtha skin disease and Pandu anemia.

Cow's Curd

गोदधि

Cow's curd (Go-Dadhi) is considered the best among all curds. When properly set from cow's milk, it is absorbent, aphrodisiac, and strengthening. It is recommended for Vata disorders, weakness, and poor appetite. When consumed with appropriate additives and in the right season, it is highly beneficial.

Cow's Ghee

गोघृतम्

Cow's ghee (Go-Ghrita) is considered the best among all ghees. It is sweet, cold, unctuous, and soft. It is the ideal Rasayana (rejuvenator), promotes vision, intellect, and digestive fire. It is the preferred ghee for all Panchakarma procedures, medicinal preparations, and daily consumption. Cow's ghee processed with various herbs (Siddha Ghrita) forms the basis of hundreds of Ayurvedic formulations. Verses 16-18.

Cow's Milk

गोदुग्धम्

Cow's milk is the best of all milks in Ayurveda, sweet and cold, the supreme Rasayana. Warm at bedtime it cools Pitta, calms Vata, and rebuilds Ojas.

Crab

कर्कटमांस

Karkata (Crab) meat is heavy and cooling. It is beneficial for the eyes and strengthening. Crab is classified among aquatic creatures. Verses: 47.

Crane

सारसमांस

Sarasa (Crane) meat is heavy and cooling. It is nourishing. Various types of cranes and waterbirds are described. Verses: 30.

Alligator

नक्रमांस

Nakra (Crocodile/Alligator) meat is very heavy, unctuous and cooling. It is classified among aquatic creatures. It is nourishing and strengthening. Very heavy for digestion. Verses: 48.

Crow

काकमांस

Kaka (Crow) meat is heavy and hot. It pacifies Vata. Described for completeness of the classification. Verses: 28.

Cucumber

कर्कटी

Kakdi (Snake Cucumber) is a common vegetable/fruit consumed raw or cooked. The plant is a trailing or climbing vine. The fruits are cylindrical, elongated, light green. They are cooling, diuretic and quench thirst. They are heavy for digestion. Used in summer for their cooling properties. Verses: 27.

Cucumber

त्रपुषक

Cucumber used as a vegetable in the Shaka Varga context. Cooling, heavy and diuretic. Verse: 22.

Curd Rice

दध्यन्नम्

Rice mixed with curd (Dadhi Anna) is described as tasty, appetizing, and nourishing. It increases strength and is aphrodisiac. However, it is heavy and should not be consumed at night or by those with Kapha disorders. It is particularly beneficial in conditions with Vata aggravation.

Mastu

मस्तु

Mastu (whey/curd water) is the liquid that separates from the solid portion of curd. It is lighter than both curd and buttermilk. It is sour-astringent in taste, light, appetizing, and absorbent. It is beneficial in Grahani (IBS), Atisara (diarrhea), and conditions of weak Agni. The text considers Mastu a lighter alternative to Takra (buttermilk) for persons who cannot tolerate even buttermilk due to extremely weak digestion.

Curd-based Preparation

तक्रान्नम्

Preparations made with buttermilk (Takra) and rice/grains. Buttermilk rice is lighter than curd rice and has digestive properties. It is appetizing, aids digestion, and is absorbent. It is beneficial in conditions of poor digestion and diarrhea.

Curry Leaves

यवनीशाकम्

Ajwain (Bishop's weed) leaves used as vegetable. They are pungent and aromatic. Used to kindle digestive fire. Verse: 22.

Dahi Vada

दधिवटकम्

Dahi Vada (curd-soaked lentil fritters) combines the properties of fried pulse preparation (Vada) with curd. It is heavy, unctuous, nourishing, and relishing. Being a combination of fried food and curd, it is heavy to digest and should be consumed in moderation.

Dala Honey

दालमधु

Dala Madhu is produced by bees that build hives on tree branches. It is dry (Ruksha) in quality and has emetic (Vamana) properties. It is useful in urinary disorders (Prameha). It is the last in the ranking order of the eight types of honey. Verse 16.

Deer

मृगमांस

Deer meat is the lightest of all flesh foods in Ayurveda, dry, cooling, tridoshic. Classical Jangala meat for convalescence, fevers, diarrhea, and weak Agni.

Dhana

धाना

Dhana refers to roasted/popped grains. They are light, dry, absorbent, and relieve thirst. Different types of roasted grains are described. They are easier to digest than cooked grain preparations.

Dhanyamla

धान्याम्लम्

Dhanyamla is fermented grain vinegar, sour and hot, that resets stalled Apana Vayu. Poured warm over stiff joints in Dhanyamla Dhara, it kindles Agni and melts Ama.

Donkey Urine

खरमूत्रम्

Donkey urine (Khara Mutra) is useful in parasitic conditions and epileptic disorders (Apasmara). It is pungent and salty with sharp qualities. Verses: 11-12.

Drakshasava

द्राक्षासवः

Drakshasava is Ayurveda's grape wine: cold in potency, sweet-sour, the most sattvic ferment. Strengthens the heart, kindles appetite, eases debility.

Dried Meat

शुष्कमांसम्

Shushka Mamsa (dried/smoked meat) is lighter and drier than fresh meat preparations. It is appetizing and relishing. Dried meat is considered easier to digest than fresh heavy meat preparations. However, it increases Vata due to its dry quality.

Drumstick Leaves

मूलकपत्रम्

Description of various root vegetables' leaves used as green vegetables. Verse: 20.

Drumstick Pod

शिग्रुफल

Drumstick pods used as a vegetable. Detailed description of Moringa pod vegetable — its properties when cooked in various preparations. Verse: 23.

Duck Meat

कारण्डवमांस

Karandava (Duck) meat is heavy, unctuous and cooling. It is nourishing. Being an aquatic bird, it shares properties with other swimming birds. Verses: 30.

Eggs

अण्डमांस

Anda (Eggs) are described as heavy, unctuous, hot, nourishing, strengthening and aphrodisiac. Eggs of different birds have slightly different properties — chicken eggs are most commonly used. Eggs are considered very nutritious and are recommended for strengthening the body. Verses: 50.

Elephant Meat

गजमांस

Gaja (Elephant) meat is described as very heavy, nourishing and cooling. It is fatty and strengthening. Being an Anupa animal, it is very heavy for digestion. Verses: 18.

Elephant Milk

हस्तिदुग्धम्

Elephant milk (Hasti Dugdha) is heavy, sweet, cold, and strengthening. It is considered beneficial for the eyes (Chakshushya). Due to the large size and strength of elephants, their milk is believed to impart strength. However, it is very heavy to digest and rarely used in practice. The text mentions it primarily for academic completeness. Verse 16.

Elephant Urine

गजमूत्रम्

Elephant urine (Gaja Mutra) is particularly recommended for skin diseases (Kushtha), parasitic conditions, and as an antidote for poisons. It is sharp and hot in nature. Verses: 8-9.

Excessively Sour Curd

अत्यम्लदधि

Ati-Amla Dadhi (excessively sour, over-fermented curd) is considered unwholesome. It aggravates Pitta severely, vitiates blood, and can cause Raktapitta (bleeding disorders). Such curd has lost its beneficial properties and should not be consumed. The text specifically warns against eating curd that has become excessively sour from prolonged storage.

Fenugreek Leaves

मेथिकाशाक

Fenugreek leaves are used as a green vegetable. They are bitter in taste but become palatable when cooked. The leaves are highly valued in Ayurveda for their ability to kindle digestive fire, alleviate Vata disorders and improve appetite. Verse: 15.

Fermented Rice

किण्वम्

Kinva (fermented grain preparations) are described. Fermentation changes the properties of grains, making them lighter and more digestible. However, fermented preparations increase Pitta and are sour. They are appetizing and digestive. Excessive consumption of fermented foods is cautioned against.

Finger Millet

मधूलिका

Ragi (Finger Millet) is one of the most important millets in southern India and parts of Africa. It is extremely rich in calcium — the highest among all cereals. It is consumed as Ragi mudde (balls), porridge, and rotis. The grain is small, rounded, and brown/dark. It is cooling, light, and beneficial for bones due to high calcium content. It is classified among the Kshudradhanya. Verses: 60-62.

Fish

मत्स्यमांस

Matsya is the sweet, hot, unctuous flesh that pacifies Vata and sharpens vision. River and small fish are best. Abhishyandi, it clogs Kapha-Pitta channels.

Flat Bean

निष्पाव

Nishpava (Flat Bean/Sem) is a climbing vine bearing broad flat pods. Both the tender pods and dried seeds are consumed. It is heavy and can aggravate Vata. The white-flowered variety is preferred. It is used both as vegetable (young pods) and pulse (dried seeds). Verses: 45-46.

Flattened Rice

पृथुकम्

Prithuka (flattened/beaten rice, commonly known as Poha or Chiwda) is described as light, dry, and sweet. It is satiating and nourishing. Fresh Prithuka is heavier than old Prithuka. It is used as a quick food preparation and is easily digestible when properly prepared.

Flaxseed

अतसी

Flaxseed is Atasi, Vata's quiet ally: ground 1-2 tablespoons in warm water softens dry stools, the omega-3 rich oil calms inflamed skin and lubricates Vayu.

Foxtail Millet

कंगुनी

Kanguni (Foxtail Millet) is a small-grained cereal. It can yield up to 100 grains from a single plant. It is light, dry, and cooling. Used in diarrhea and as a light food. It is one of the Kshudradhanya (minor/small grains). The grain is small and needs to be hulled before cooking. Verses: 55-56.

Fried Meat

भ्रष्टमांसम्

Bhrashta Mamsa (fried meat) is heavier than roasted meat. It is unctuous, nourishing and strengthening. However, being heavy and fried, it requires strong digestive fire for proper digestion.

Frog Meat

मण्डूकमांस

Manduka (Frog) meat is heavy, unctuous and cooling. It is described among aquatic creatures. It has aphrodisiac properties. Verses: 48.

Garlic Greens

लशुनशाक

Garlic leaves used as a vegetable. Properties similar to garlic but milder. Verse: 63.

Ghee

Laxative in larger doses (2 tsp with milk), constipating in smaller doses (half tsp). Dose-dependent action is an example of prabhav.

Ghee and Honey Incompatibility

घृतमधुविरुद्धम्

Ghee and honey in equal parts is Visha-tulya, poison-equivalent: a classic Viruddha Ahara warned of in every major text. Unequal ratios are safe, even therapeutic.

Ghee-cooked Preparation

घृतपाकः

Ghritapaka refers to preparations cooked or fried in ghee. Ghee-fried preparations are superior to oil-fried ones. They are nourishing, aphrodisiac, and intellect-promoting. Ghee enhances the medicinal properties of foods while making them more palatable.

Giant Taro

मानकन्द

Manakand (Giant Taro) is a large variety of Colocasia. The plant has very large arrow-shaped leaves. The corm is larger than regular taro. It is grown in wet/marshy areas. Properties are similar to Taro but heavier. It requires thorough cooking. Verses: 55.

Goat Ghee

अजघृतम्

Goat ghee (Aja Ghrita) is lighter than cow ghee and beneficial for the eyes (Chakshushya). It kindles the digestive fire and is easy to digest. It is particularly useful in Kasa (cough), Shvasa (dyspnea/asthma), and Kshaya (consumption/wasting). Due to its lightness, it is suitable for persons with weak digestive fire (Manda Agni). It alleviates all three doshas and is especially recommended in diseases of the eyes and respiratory system. Verse 7.

Goat Meat

छागमांस

Goat meat is Ayurveda's Satmya red meat: sweet, light, unctuous, and cooling. A clear bowl of goat soup rebuilds tissue in fever, bleeding disorders, and convalescence.

Goat Urine

अजमूत्रम्

Goat urine (Aja Mutra) is described as light, pungent, and hot. It is especially useful in respiratory disorders such as dyspnea (Shwasa) and cough (Kasa), and also in anemia (Pandu). Being lighter than cow urine, it is easier to assimilate and is recommended for those with weak digestion. Verses: 6-7.

Goat's Curd

अजादधि

Goat's curd (Aja Dadhi) is lighter than cow's or buffalo curd due to the inherent lightness of goat's milk. It is absorbent and appetizing. It is recommended in Atisara (diarrhea) and Grahani (irritable bowel) due to its Grahi property. Being light, it is easier to digest and suitable for persons with weak digestive fire.

Goat's Milk

अजादुग्धम्

Goat's milk is Aja Dugdha, lighter than cow's milk and Tridosha-shamaka. Sweet-astringent, cold, absorbent: it calms Raktapitta, eases Kasa, and steadies Atisara.

Goose

हंसमांस

Hamsa (Swan/Goose) meat is heavy, unctuous and cooling. It is nourishing, strengthening and promotes semen. Being an aquatic/swimming bird, its meat is heavier than land birds. Verses: 29-30.

Gram Flour Flatbread

चणकरोटिका

Chanaka Rotika (gram flour bread) is prepared from chickpea flour. It is light, dry, and has scraping properties. It increases Vata and is not recommended for daily consumption. It is beneficial for Kapha reduction but should be consumed with ghee to reduce its drying effect.

Grass-Fed Wild Animals

तृणचर

General description of grass-eating wild herbivorous animals (deer, antelope, nilgai etc.). Their meat is generally light, dry, cooling and balances all three doshas. They are the best category of animals for meat from a therapeutic perspective. Being Jangala animals that eat grass and herbs, their meat is imbued with the medicinal properties of the plants they consume. Verses: 9-10.

Green Amaranth

मर्षा

Green Amaranth is used as a potherb throughout India. It grows in all seasons but mainly during monsoon. The plant reaches about 2 feet in height with erect stems. The young leaves and tender shoots are cooked as a vegetable. It is light, easy to digest and cooling. Verses: 11.

Green Gram

मुद्ग

Mudga is Ayurveda's only Tridoshahara pulse: sweet, astringent, cooling, light. Mung yusha (thin soup) is the convalescent food that rebuilds Agni without ama.

Matar

कलाय

Kalaya (Pea) is consumed both as fresh green peas (vegetables) and dried peas (pulse). The fresh green peas are sweet and used as vegetable. Dried peas are heavier and more Vata-aggravating. They are cooling and used in bleeding disorders. The plant is a cool-season annual with tendrils. Verses: 50-51.

Halwa

घृतपूर्णम्

Ghrita Purna or similar ghee-rich sweet preparations (like Halwa) are described as heavy, unctuous, sweet, cold in potency, nourishing, aphrodisiac, and strengthening. They are prepared by cooking flour in ghee with sugar. Being very heavy, they require strong digestive fire.

Harira Broth

हरीरा

Harira is a type of spiced broth or gruel preparation. It is prepared from wheat flour or other grain flour cooked with ghee, milk, and spices. It is lighter than solid food preparations and is easily digestible. It is appetizing, strengthening, and alleviates Vata dosha. Different types of Harira are described based on ingredients used.

Haritaki-infused Water

हरीतकीविधिः

Haritaki in warm water shifts by season: Saindhava in monsoon, sugar in autumn, Shunthi in early winter, Pippali in late winter, honey in spring, jaggery in summer.

Head and Leg Meat

मस्तकपादमांसम्

Meat from the head and legs of animals has specific properties. It is heavier and more unctuous than meat from other parts. Bone marrow preparations are also described as very nourishing and strengthening.

Hilmochika

हिल्मोचिका

Hilmochika (Hincha) is an aquatic plant growing in marshy areas, ponds and paddy fields. It is used as a vegetable mainly in Bengal and eastern India. It has a distinctive slightly bitter taste. It is light, cooling and useful in Pitta disorders. Verses: 24.

Hilsa Fish

इलीशमांस

Ilisha (Hilsa) is a prized fish, especially in eastern India. It is heavy, unctuous, nourishing and aphrodisiac. It is fatty and rich in taste. Verses: 44.

Honey

मधुमक्षिकामांस

Brief mention of insect products in the context of animal-derived substances. Verses: 50.

Honey

Sweet and astringent substance that creates heat in the body, excellent blood purifier, good for eyes and teeth, carries medicinal properties of herbs to tissues

Honey Wine

मध्वासवः

Madhu Asava is honey fermented into medicine: sweet and astringent, hot in potency, sharp enough to cut Kapha, light enough to carry Vata. A classical Anupana for Prameha.

Honey as Rasayana

Raw unfiltered honey is considered the ideal Sweet food and the best vehicle for therapeutic and rejuvenating substances in Ayurveda.

Horse

आश्वमांस

Ashva (Horse) meat is described as light and hot. It strengthens the body and pacifies Vata. Verses: 18.

Horse Gram

कुलत्थ

Horse Gram is Kulattha, the pulse Ayurveda prescribes for stones. Hot, dry, and Kapha-cutting, its soup dissolves Ashmari, trims fat, and steadies stubborn weight.

Horse Gram Soup

कुलत्थयूष

The preparation and therapeutic use of Horse Gram soup (Kulattha Yusha) — a primary remedy for kidney and urinary stones in Ayurveda. The soup is prepared by boiling horse gram in water until reduced. It dissolves urinary calculi, reduces fat, and is used in Kapha disorders. Verse: 45.

Horse Urine

अश्वमूत्रम्

Horse urine (Ashva Mutra) is primarily indicated for Vata disorders and inflammatory conditions. It is pungent in taste and hot in potency. Verses: 10-11.

Hot Water

उष्णजलम्

Hot water is Ayurveda's simplest medicine: freshly boiled, it scrapes Ama, kindles Agni, balances Vata and Kapha, and clears stalled digestion, cough, and cold.

Human Urine

मानुष्यमूत्रम्

Human urine (Manushya Mutra) is described with specific therapeutic applications, primarily as an antidote for certain poisons and in parasitic conditions. Its use requires careful preparation and specific conditions for therapeutic application. Verses: 12-13.

Ice Cream

A Kapha-producing frozen food that should not be eaten at night; ice-cold food weakens digestion

Incompatible Food Combinations

Indian Millet

चीना

Cheena (Indian Millet/Proso Millet) — further described as a Kshudradhanya (minor grain). Light, dry, and cooling. Used in diarrhea and as a light cereal food. It is grown without irrigation in many parts of India. Verses: 57.

Indian Sorrel

चांगेरी

Changeri (Indian Sorrel) is a small creeping herb with trifoliate leaves resembling clover. It grows commonly in moist shaded areas. The leaves have a distinctly sour taste due to oxalic acid. The plant is used in dysentery, diarrhea, and skin diseases. As a vegetable, it is added to dishes for its sour flavor. It stimulates appetite, is astringent and useful in conditions of reduced digestive power. Verses: 16.

Indian Spinach

पोतकी

Potaki (Poi Shak/Indian Spinach) is a climbing plant with succulent stems and fleshy leaves. It is commonly cultivated in gardens. The plant has two varieties — green and red-stemmed. It is heavy, slimy, cooling and slightly laxative. It increases Kapha, promotes sleep and is nourishing. It is particularly useful for increasing semen and strength. Being heavy, it should be consumed in moderate quantities. The stem and leaves are cooked and eaten as a vegetable. Verses: 9-10.

Ingudi Oil

इङ्गुदीतैलम्

Ingudi oil is bitter and pungent in taste, hot in potency, sharp and light. It is useful in parasitic conditions, skin diseases, and as an antidote for some poisons. It is primarily used externally rather than internally. The text describes it as effective in Kushtha (skin diseases) and Krimi (parasitic infestations). Verses: 16-17.

Ivy Gourd

बिम्बी

Kundru (Ivy Gourd) is a climbing plant commonly found in hedges and gardens. The fruit is small, ovoid, green with white stripes when unripe, turning scarlet red when ripe. The unripe green fruits are used as a vegetable. It is beneficial in diabetes, skin diseases and blood disorders. The ripe red fruits are sweet. Verses: 28.

Jackfruit Vegetable

पनसशाक

Raw/unripe Jackfruit used as a vegetable (Echor/Kathal). It is heavy, nourishing and cooling. Widely used in eastern and southern Indian cuisine. Verse: 38.

Jaggery Water

गुडोदस्य

Gudodasya (Guda + Udaka = jaggery water) is a preparation made by dissolving jaggery in water. It is lighter than raw jaggery and easier to digest. It acts as a mild diuretic and appetizer. It is commonly used as a household beverage and as a vehicle for certain medicines. When prepared with old jaggery, it is considered particularly beneficial.

Jaggery — Properties

गुडः

Old jaggery is medicine, new jaggery is trouble. Purana Guda (over a year old) lightens, purifies blood, and pacifies Vata; fresh Guda piles on Kapha and Ama.

Jaggery-based Preparation

गुडान्नम्

Preparations made with jaggery (Guda) and rice/grains are sweet, heavy, unctuous, and nourishing. They alleviate Vata dosha and increase blood tissue. Old jaggery is better than new jaggery for health. These preparations are beneficial in conditions of weakness and emaciation.

Jinji Rice

जिञ्जशालि

Jinji Shali and similar rice varieties with their specific properties. These are regional varieties with slightly different therapeutic values. Verses: 14-15.

Adlay

गवेधुका

Gavedhuka (Job's Tears/Adlay) is a grain-bearing plant. The hard-shelled seeds are heavy and nourishing. It is cooling and reduces Vata. The seeds are used both as food and in ornamental jewelry (prayer beads). The outer shell is very hard and must be removed to access the edible grain. It grows in marshy and wet areas. Verses: 63-65.

Jowar

यवनाल

Jowar (Yavnala) is heavy, cooling sorghum, the daily Bhakri of Maharashtra and Karnataka. Sweet in rasa, dry and strengthening, it grounds Pitta and steadies blood sugar.

Jute Leaves

चञ्चू

Chanchu (Jute leaves) is commonly used as a vegetable in many parts of India. The plant grows 4-8 feet tall in the rainy season. The young tender leaves are used as a pot herb. It has a slightly bitter and mucilaginous taste. The leaves are fibrous when mature. It promotes appetite and is slightly laxative. Verses: 14.

Kandekshu

काण्डेक्षुगुणाः

Kavdeshu (also called Kanda-ikshu) is a type described with the term 'Tapeshu' in some references. Its name 'Kavdeshu' comes from 'Kavda' meaning its stalks. It provides a lighter juice. It is described as not being a true sugarcane but used similarly. Verse 11.

Kanji

काञ्जिकम्

Kanji is fermented rice water, sour and hot, the classical Deepana drink that kindles Agni, lifts appetite, and settles Vata and Kapha bloating after heavy meals.

Kantara Sugarcane

कान्तारेक्षु

Kantara Ikshu (wild sugarcane) is described with certain properties different from cultivated sugarcane. The Kantara variety produces juice that is drier, less sweet, and has more astringent taste. Its synonyms include Pundra and other regional names. It is used in specific therapeutic contexts where cultivated sugarcane juice may not be appropriate. Verse 7.

Kapha-Pacifying Diet

Dietary guidelines that reduce Kapha dosha through pungent spices, minimal sweeteners, and light, warming foods.

Karela

कारवेल्लक

Karkotaki / Kartoli is a small spiny gourd. The fruits are small, 2-3 inches, covered with soft spines. They are used as a vegetable mainly in western and central India. They taste like bitter gourd but milder. The plant is dioecious. The tender fruits are fried or stuffed. Verses: 28-29.

Karkatshringi

कारवेल्लक

Smaller variety of bitter gourd. Properties similar to the larger variety but milder. Verse: 26.

Kasundi

कासमर्द

Kasundi/Kasamarda is used as a leafy vegetable. The plant is a shrub with compound leaves. The leaves are used in cough and as a vegetable. It has bitter taste and is hot in potency. Contains Toxalbumin (Emodin) and Chrysorobin. It alleviates cough and improves digestion. Verses: 29.

Khandasharkara

खण्डशर्करा

Various preparations made with crystallized sugar (Khand) and other sweeteners. These include different types of sweets and confections. Sugar preparations are sweet, cold, and nourishing. Different types of sugar (Sharkara, Khanda, Mishri) have slightly different properties.

Khandava

खण्डवम्

Khandava is a sweet and sour preparation similar to pickle or sweet chutney. It is appetizing, relishing, and taste-enhancing. It helps in improving appetite and taste perception. Various types are described.

Kharjura

खर्जूरिका

Karjuratika is a fried sweet preparation resembling dates in shape. It is prepared from flour, fried, and sweetened. It is heavy, unctuous, and nourishing.

Khesari Dal

खेसारी

Khesari Dal is the cheap pulse Ayurveda warns against: Kashaya, Ruksha, Sheeta, and laced with BOAA, the neurotoxin behind Lathyrism. Soak, discard water, eat sparingly.

Khichadi

A purifying and nourishing food ideal during prolonged therapy of any chronic disease that eliminates both mental and physical ama.

Kilata and Morata

किलाटमोरटम्

Kilata and Morata are solidified/inspissated milk products. Kilata is prepared by repeatedly boiling milk until it solidifies (similar to modern Khoa/Mawa). Morata is a variant prepared differently. These are heavy, nourishing, and sweet. They increase Kapha and strength but are difficult to digest. The text considers them Guru (heavy) and recommends them only for persons with strong Agni (digestive fire) and those needing weight gain. Verses 22-25.

Kodo Millet

कोद्रव

Kodrava (Kodo Millet) is a grain grown in marginal lands and consumed in tribal areas. When spoiled or contaminated with fungus, it can cause intoxication/poisoning due to the alkaloid paspalinine. Fresh, properly stored Kodo is safe and nutritious. It is cooling and light. Grows in poor soils where other crops fail. Verses: 59-60.

Kohlrabi

कोहलशाक

Kohlrabi type vegetable described among cruciferous vegetables. It is sweet, heavy and cooling. Verse: 49.

Koupya Jala

कौपजलम्

Koupya Jala (well/mineral water) acquires properties from the minerals in the earth through which it percolates. The text describes how water passing through different mineral deposits acquires different tastes - saline from salt deposits, alkaline from calcium-rich soil, astringent from iron-rich soil, etc. Each type has specific therapeutic indications. Water containing natural minerals in balanced proportion can be therapeutic, but excess mineral content can be harmful. Verses 36-37.

Krisara

कृसरा

Krisara (Khichdi) is a porridge-like preparation made from rice and mung dal (or other lentils) cooked together with ghee and spices. It is sweet, heavy, unctuous, nourishing, strengthening, and alleviates Vata. Mung dal Khichdi is considered the best and is widely recommended during illness and convalescence. When prepared with more ghee and less spice, it is suitable for pacifying all three doshas. It is one of the most commonly recommended food preparations in Ayurvedic therapeutics.

Kshaudra Honey

क्षौद्रमधु

Kshaudra Madhu is produced by small brown-colored bees. It has a brownish tinge and is light and cold in properties. It is especially recommended for Prameha (urinary disorders including diabetes) due to its scraping (Lekhana) and Kapha-reducing properties. It is considered the third best type of honey for medicinal use. Verses 9-10.

Ksheera Anna

क्षीरान्नम्

Ksheeranna (rice cooked in milk, commonly known as Kheer or Payasam) is sweet, heavy, cold in potency, very nourishing, aphrodisiac, strengthening, and increases Ojas (vital essence). It is one of the most nourishing preparations described in Ayurveda. It is particularly beneficial for those recovering from illness, for children, the elderly, and those needing strength and nourishment. However, it is very heavy and increases Kapha.

Ksheeravikruti

क्षीरविकृतिका

Ksheeravikritika refers to preparations made from condensed or thickened milk, such as Rabri and Khoa (Mawa). These are very heavy, unctuous, and nourishing. They are among the most nourishing milk preparations. However, being extremely heavy, they require very strong digestive fire.

Kshudranna

क्षुद्रान्नम्

Kshudranna refers to various small sweet preparations including Laddu (sweet balls) made from different flours, grains, and dry fruits bound together with ghee and sugar/jaggery. They are heavy, nourishing, strengthening, and aphrodisiac. Different types of Laddu have different properties based on the main ingredient - Besan Laddu, Rava Laddu, etc.

Jalebi

कुण्डलिनी

Kundalini (Jalebi) is a spiral-shaped fried sweet soaked in sugar syrup. It is sweet, heavy, unctuous, and nourishing. Being fried and soaked in sugar syrup, it is heavy to digest and increases Kapha.

Lake Water

तडागजलम्

Tadaga Jala (lake/reservoir water) is collected still water that does not flow continuously. It is heavier than river water and may cause channel obstruction (Abhishyanda). Lake water exposed to sunlight and wind becomes somewhat lighter and more wholesome. Stagnant water that does not receive fresh inflow becomes contaminated over time and should be avoided. Water from large, deep, clean lakes with lotus flowers growing in them is considered better quality.

Lamb's Quarters

वास्तुक

Bathua (Vastuka) is the winter potherb Ayurveda calls shaka-mukhya, chief of greens. Light, hot, and Pitta-balancing, it kindles Agni, cleanses blood, and eases the spleen.

Leea

हस्तिकर्ण

Hastikarna (Leea) is used as a vegetable in some regions. It grows in forested areas. The young shoots are used as food. Verses: 67.

Lemon Juice

Used with ginger as a pre-meal preparation and in post-meal drinks; more for Vata, less for Pitta types

Linseed Oil

अतसीतैलम्

Linseed oil (Atasi Taila), also known as flaxseed oil, is described as sweet and slightly bitter in taste, hot in potency, and unctuous. It aggravates Pitta and Kapha while pacifying Vata. It is considered heavy and not easily digestible. It is useful externally for joint pains and muscular stiffness. However, it is not recommended for regular internal consumption due to its tendency to aggravate Pitta. Verses: 12.

Lion Meat

सिंहमांस

Simha (Lion) meat is described among wild animal meats. It is light and hot. It provides strength. Verses: 19.

Little Millet

श्यामाक

Sama (Little Millet/Sama Rice) — consumed during Navratri fasting in many parts of India. It is light, astringent, and cooling. Often eaten during religious fasting as it is not classified as a regular grain. Verses: 57-58.

Rajma

राजमाष

Rajamasha (Cowpeas/Lobia) is a widely consumed pulse. Its properties are sweet, astringent, light, and dry. It is mildly Vata-aggravating. It is grown on vines and the pods are also eaten as vegetables. The white variety is preferred over the colored types. Verses: 44-45.

Lotus Pond Water

सारसजलम्

Sarasa Jala refers to water from ponds or lakes where lotus flowers grow. Such water is considered to be purified by the presence of lotus plants and is sweet, light, and wholesome. The lotus itself has purifying properties and water in contact with its roots, stems, and leaves acquires medicinal qualities. This type of water is particularly beneficial for Pitta conditions and is satiating.

Lotus Stem

मृणालशाक

Lotus stem/root used as a vegetable. Commonly eaten in Kashmir and other parts of India. It is cooling, nourishing and hemostatic. Used in bleeding disorders. Verse: 39.

Makshika Honey

माक्षिकमधु

Makshika Madhu is produced by reddish-brown colored bees called Makshika. It has a tawny (Taila-varna, oil-like) color. This variety is considered the best (Pradhana) among all eight types of honey. It is especially beneficial in eye diseases, Kapha-Pitta disorders, hepatitis/jaundice (Kamala), hemorrhoids (Arsha), consumption/wasting (Kshaya), cough (Kasa), and asthma/dyspnea (Shwasa). It is the most commonly recommended type for medicinal purposes. Verses 5-6.

Mandaka

मण्डकः

Mandaka is a type of pancake or griddle-cooked bread preparation. It is prepared by making batter from grain flour and cooking it on a flat griddle (Tava). It is heavy and nourishing. Different varieties include those made from wheat, rice, or mung flour. It is heavier than regular Roti and should be consumed by those with good digestive strength. Verse references: 22-23.

Mare's Milk

अश्वदुग्धम्

Mare's milk (Ashva Dugdha or Vadava Dugdha) is sweet-sour-saline in taste and hot in potency. It is relatively light and has strengthening properties. It is particularly used for alleviating Vata disorders. The text notes this milk is not commonly available for therapeutic use but has specific indications. It may cause slight aggravation of Pitta due to its heating nature. Verse 15.

Marking Nut Oil

अयेरण्डतैलम्

This oil is described as pungent in taste, hot in potency, and sharp. It is useful in skin diseases and parasitic conditions. It has strong penetrating qualities and is primarily used externally. Verses: 20-21.

Masoor Lentil

मसूर

Masura (Lentil) is one of the commonly consumed pulses. It is light, astringent, and cooling. The red/orange variety (Masur dal) is most common. Masur is Grahi (absorbent) and used in diarrhea and bleeding disorders. However, it aggravates Vata and should be consumed with oil or ghee. It is widely available in India and throughout South Asia. Masur dal is quick-cooking and easily digestible. It should be used cautiously in Vata-dominant individuals. Verses: 47.

Matsyandika — Sweet Condensed Milk

मत्स्यण्डिका

Matsyandika is a sweet preparation made from condensed milk. It is very heavy, unctuous, sweet, nourishing, aphrodisiac, and strengthening. Being extremely heavy, it requires very strong digestive fire for proper digestion.

Meat Broth

मांसरसः

Mamsa Rasa (meat broth/soup) is sweet, heavy, hot in potency, strengthening, nourishing, and aphrodisiac. It is one of the most nourishing preparations for those who are emaciated, weak, or convalescing. Different types of meat preparations have different properties based on the type of animal and method of cooking. Goat meat is considered the best for general use. The preparation of meat broth, its variants, and their specific therapeutic indications are described.

Meat Curry

कालियम्

Kaliya (meat curry) is a thick gravy preparation of meat cooked with various spices, oils/ghee, and condiments. It is heavy, nourishing, and strengthening. The properties depend on the type of meat used and the spices added. It is one of the common methods of meat preparation.

Meat Preparation Methods

मांसपाकविधिः

Various methods of cooking meat are described - Shulyam (roasting on skewers), Bhrashta (fried), Prataptam (re-heated), Kaliya (curry), Rasa (broth), Vesavara (minced preparation). Each method produces preparations with different properties. Roasted meat is lighter than fried meat. Meat curry (Kaliya) is heavier and more nourishing. The Vesavara (minced meat preparation) has specific properties. Details of preparation with various spices and condiments are provided. Verse references: 60-62.

Meat Soup

मांसरस

Mamsa Rasa is Ayurveda's convalescence broth: meat simmered light, sweet, and unctuous to rebuild tissue, calm Vata, and revive Agni after illness, fever, or wasting.

Meat of Sick Animals

रोहितमांस

The chapter discusses that meat of diseased, emaciated, very old, very young, or improperly killed animals should be avoided. Such meat is heavy, difficult to digest and may cause diseases. The meat of naturally dead animals is prohibited. Only the meat of healthy animals killed in the prescribed manner is considered suitable for consumption and therapeutic use. Verses: 100-104.

Medicated Buttermilk

तक्रयोगाः

Takra Yoga is medicated buttermilk, Ayurveda's vehicle for the gut. Ajwain and rock salt for Agni, Panchakola for Grahani, Haritaki for piles, jaggery for Pitta.

Medicated Ghee Preparations

सिद्धघृतम्

Siddha Ghrita is ghee's Yogavahi power: cooked with herbs, it carries them deep. Triphala Ghrita for eyes, Brahmi Ghrita for mind, Phala Ghrita for fertility.

Melon

Sweet taste, cooling virya, sweet vipak. Watery, unctuous and heavy to digest. Diuretic and aphrodisiac.

Kshira)

A heavy food that becomes lighter when heated with saffron; helps satisfy unnatural cravings and promotes submission to Nature's will

Milk Incompatibilities

दुग्धविरुद्धम्

Milk plus fish, sour fruit, salt, radish, horse gram, or heated honey is Viruddha Ahara. The pairing curdles in the gut, vitiates Rakta, and seeds Kushtha.

Milk Time and Processing Rules

दुग्धसेवनविधिः

Milk in Ayurveda follows rules: drink it warm and freshly boiled, never with fish, sour, salt, or black gram. Best at night with sugar or ghee for Rasayana.

Milk in Ayurveda

Minced Meat Preparation

वेसवारः

Vesavara is a preparation made from minced meat cooked with spices and condiments. It is heavy, unctuous, nourishing, strengthening, and aphrodisiac. It is one of the heavier meat preparations. Verse reference: 69-70.

Mixed Pulse Preparation

सूपः

Supa (Daal/lentil soup) is one of the most important accompaniments to rice. Mung dal soup is considered the best and lightest among all Supas. Different dals have different properties - Mung (green gram) is lightest, Masur (red lentil) is next, Toor (pigeon pea) is heavier. The properties change based on added spices, ghee, and method of preparation. Supa is appetizing, digestive, and strengthening.

Mixed Vegetable Preparations

शाकमिश्रण

The chapter discusses various vegetable preparations and how mixing different vegetables modifies their properties. Instructions on proper cooking methods, combinations and seasonal use of vegetables. The chapter concludes with general guidelines on vegetable consumption. Verses: 69-70.

Modaka

मोदकम्

Modaka (sweet ball preparations) made from various ingredients - rice flour, wheat flour, coconut, jaggery, etc. Steamed Modak is lighter than fried Modak. Various types of Modaka are described with different fillings and methods of preparation. They are generally heavy, sweet, nourishing, and aphrodisiac.

Modaka — Steamed Dumpling

पिष्टकम्

Pishta/Modaka (steamed dumplings made from rice or wheat flour, stuffed with coconut, jaggery, etc.) is sweet, heavy, unctuous, nourishing and aphrodisiac. Various types of Modaka are described based on filling and method of preparation. They are heavy to digest and increase Kapha.

Moringa

शोभाञ्जन

Moringa (Drumstick) flowers used as a vegetable. They are commonly used in South Indian cooking. They are pungent, appetizing and useful in worm infestations. Verse: 23.

Moringa Pods

शिग्रुफली

Drumstick pods are one of the most commonly used vegetable in South Indian sambar and curries. They are pungent, hot and light. They stimulate appetite, kill worms and pacify Vata. Verse: 23.

Moth Bean

मकुष्ठक

Makushthaka (Moth Bean) is a small pulse grown in arid regions. It is light, dry, and mildly astringent. Used in diarrhea and bleeding disorders. It is a drought-resistant crop and important food source in Rajasthan and other arid areas. Verses: 46.

Mung Beans

A light legume considered easy to digest in Ayurveda

Munjaka Seeds

मुञ्जातक

Munjataka — seeds of the Munja (reed) plant. Classified among minor/wild grains. Light and cooling. Used occasionally in tribal food systems. Verses: 62.

Mushroom

छत्रक

Chhatrak is the monsoon mushroom: sweet, cooling, heavy, unctuous. Born of damp earth, it nourishes depleted tissue but dulls Agni and aggravates Kapha if eaten daily.

Mustard

सर्षप

Sarshapa is the hot, pungent oilseed Ayurveda picks for Kapha stagnation. Warm mustard oil massage melts joint stiffness and edema; seed poultice eases sprains.

Mustard Greens

सर्षपशाक

Mustard greens (Sarson ka Saag) are one of the most popular winter vegetables in North India. The leaves are pungent and slightly bitter. They kindle digestive fire and are warming. Traditionally cooked with butter/ghee. They alleviate Vata and Kapha. Verse: 31.

Mustard Oil

सर्षपतैलम्

Mustard oil is Sarshapa Taila: pungent, hot, and sharp. Warm it for joint massage to move stuck Vata-Kapha, drop in the ear for blocked hearing, cook with it to kindle Agni.

Mustard — Rajika

राजिका

Rajika (Rai/small mustard) — the small brown-black variety of mustard seeds used extensively in Indian cooking for tempering (tadka/chaunk). It is sharper and more pungent than Sarson. It is used as appetizer, anthelmintic, and in Kapha conditions. The seeds pop when heated in oil, releasing their characteristic aroma. Widely used in pickles and condiments. Verses: 80-81.

Nairira Water

नैरीरजलम्

Nairira Jala is a specific type of water described as light, sweet with an astringent undertone. It is appetizing and absorbent, making it useful in conditions of diarrhea and malabsorption. This water type has properties that make it beneficial in Kapha and Pitta disorders. Verses 30-31.

Natural Spring Water

सरसजलम्

Saras Jala (natural spring or pond water) has properties intermediate between river water and lake water. Natural springs emerging from mountains carry mineral properties. The text distinguishes between various types of natural water bodies and their therapeutic utility. Clean spring water with natural filtration through rocks is considered light and wholesome.

Neem Oil

निम्बतैलम्

Neem oil (Nimba Taila) is bitter and pungent in taste, cold in potency. It is one of the most important oils for skin diseases (Kushtha), parasitic conditions (Krimi), itching (Kandu), and wound healing (Vrana Ropana). It pacifies Pitta dosha and has strong antibacterial and anti-fungal properties. It is used primarily externally for various skin conditions, scalp problems, and as an insect repellent. Internally, it can be used in very small doses for specific conditions. Verses: 17-18.

New Jaggery

नवीनगुडः

New jaggery (Nava Guda / freshly prepared jaggery) is described as heavy, difficult to digest, Kapha-increasing, and potentially promoting worm infestation. It should be avoided by those with weak digestion, Kapha disorders, and worm-prone constitutions. New jaggery is unctuous and increases blood and muscle tissue but at the cost of heaviness and Kapha vitiation. The text strongly recommends using old jaggery instead of new jaggery for both daily use and therapeutic purposes. Verse 27.

Nilgai

गवयमांस

Gavaya (Nilgai) meat is heavier than deer meat. It is nourishing and strengthening. Verses: 21.

Nivara

नवपुराणशालि

The text distinguishes between new rice (Nava Shali) and old rice (Purana Shali). New rice is heavy, Kapha-increasing, and harder to digest. Old rice (minimum one year) is light, easily digestible, and therapeutically superior. The longer rice is stored (up to a point), the better its medicinal qualities become. This applies to all rice varieties. Verses: 10-11.

Nolinya

लोणी

Nolinya and Bada Nolinya (large variety) are leafy vegetables with sour taste. They are used as condiments and vegetables. They promote appetite and improve taste. The plant bears small thick fleshy leaves that store moisture. Sour in taste, they are appetizing and light. Verses: 20-22.

Old Ghee

पुराणघृतम्

Old Ghee, Purana Ghrita, sharpens with age: pungent, bitter, hot, and penetrating. A teaspoon clears Unmada, Apasmara, and Shiro-roga where fresh ghee cannot reach.

Old Jaggery

पुराणगुडः

Old jaggery (Purana Guda), stored for more than one year, is considered far superior to new jaggery. It is lighter, appetizing, cardiotonic, and acts as a blood purifier. It does not cause the Kapha-increasing effects associated with fresh jaggery. Old jaggery is recommended as a wholesome (Pathya) sweetener for daily use. It is also less likely to promote worm infestation compared to new jaggery. Verses 11-12.

Onion Greens

पलाण्डुशाक

Onion greens or spring onion leaves used as a vegetable. Properties related to onion leaves as a shaka. Verse: 22.

Panaka

पानकम्

Panaka is a sweet flavored drink prepared with sugar/jaggery, water, and various flavoring agents like cardamom, camphor, and lemon. It is a refreshing drink that relieves thirst, cooling sensation, and fatigue. Different types of Panaka are described based on the flavoring ingredients used. It is particularly beneficial in summer season.

Papad

पर्पटः

Parpata (Papad) is a thin, crispy preparation made from pulse flour (usually urad or moong). It is light, dry, appetizing, and digestive. Fried papad is heavier than roasted papad. It is used as an accompaniment to meals. Various types of Papad are described based on the pulse used.

Paratha

वर्तिरोटिका

Varti Roti / Valmakarotika (layered bread similar to Paratha) is heavier than plain Roti due to the added ghee/oil between layers. It is nourishing and strengthening but difficult to digest. Various stuffed versions with different fillings have different properties.

Parrot

शुकमांस

Shuka (Parrot) meat is light and cooling. It promotes intellect and strength. Verses: 28.

Partridge

तित्तिरमांस

Tittira (Partridge) meat is light, cooling and sweet with an astringent undertone. It is easy to digest and is an excellent absorbent. It is recommended in diarrhea and dysentery. It is one of the lighter bird meats. Verses: 25.

Pauttika Honey

पौत्तिकमधु

Pauttika Madhu is produced by Puttika bees that collect nectar from poisonous flowers. It is large in quantity but inferior in quality. It has a pungent (Katu) and sour (Amla) taste in addition to being sweet and astringent. Its potency is hot (Ushna) unlike other honey varieties. It increases Vata dosha, causes burning sensation and may cause intoxication. Due to these properties, it is generally not recommended for therapeutic purposes. When used externally, it can cause swelling. Verses 11-12.

Peacock

मयूरमांस

Mayura (Peacock) meat is considered excellent among bird meats. It is light, hot and sweet. It is particularly beneficial for the eyes, intellect and voice. It increases strength and is easy to digest. Peacock meat is recommended in conditions of debility and for improving sensory function. Verses: 20-22.

Phani

फाणिविकृतिः

Rasapali is described as a processed sugarcane product, being a variant of Phani. It shares properties with Phani but has some differences in consistency and taste based on the method of preparation. It is sweet and heavy.

Phanita

फाणितम्

Phanita (treacle or thick sugarcane syrup) is the first product obtained from heating sugarcane juice. When the juice is heated to half its original volume, the resultant thick syrup is called Phanita. It is heavy, difficult to digest, and tends to cause obstruction in the body channels (Abhishyandi). It may promote worm infestation and aggravate bleeding disorders if consumed excessively. It is not considered a good product for regular consumption. It is Ashu-kari (acts quickly). Verses 16-18.

Pheni

फेनिका

Phenika (Pheni) is a layered, crispy sweet preparation made from refined wheat flour. It is described as light and relishing. It is prepared by making very thin layers of dough, frying them, and then soaking in sugar syrup. Verse references: 119-120.

Pigeon

कपोतमांस

Kapota (Pigeon) meat is light, slightly unctuous and cooling. It is absorbent and strengthening. It is recommended in poisoning cases as it is considered an antidote. Pigeon meat is lighter than chicken. It is useful in diarrhea and debility. Verses: 27.

Pigeon Pea

आढकी

Tuvar dal is the everyday Indian pulse: Madhura-Kashaya, Laghu and Ruksha, Grahi enough to bind loose stools. Cook with ghee to soften its Vata edge.

Pinda

पिण्डम्

Pinda (rice/grain balls) are prepared by shaping cooked rice or grain flour into balls. They are heavy and nourishing. The properties depend on the grain used and the method of preparation.

Pishtika

पिष्टिका

Pishtika is a steamed preparation made from rice flour paste. It is heavy and nourishing. Similar preparations include Idli-like steamed cakes. They are heavier than regular cooked rice but nourishing.

Pithika

पिठिका

Pithika is a stuffed dumpling preparation. It is made from grain flour with various stuffings of pulses, vegetables, or sweets. It is heavy and nourishing. The properties depend on both the outer covering and the stuffing used.

Pitta-Pacifying Diet

Dietary guidelines that reduce Pitta dosha by avoiding heating spices and favoring cooling sweeteners and mild flavorings.

Piyusha & Morat

पियूषम्

Piyusha refers to the first milk (colostrum) obtained from the cow immediately after calving. It is very heavy, sweet, unctuous, and highly nourishing. It is considered a potent Brumhana (nourishing) and strengthening substance. However, due to extreme heaviness, it should be consumed in small quantities. It is beneficial for weak and emaciated persons. The first seven days' milk after delivery has progressively decreasing heaviness.

Plantain/Banana Flower & Stem

कदलीशाक

Banana/Plantain flower and stem used as vegetables. Banana flower is astringent and used in diarrhea and diabetes. Banana stem is cooling and diuretic. Both are common in South Indian cuisine. Verse: 38.

Pointed Gourd

पटोल

Patola (Pointed Gourd/Parwal) is an important medicinal vegetable. The plant is a perennial climber grown on trellises. The fruits are ovoid, green with white stripes, 2-4 inches long. It is bitter and pungent. It is one of the best vegetables recommended in Ayurveda for its medicinal qualities. It kindles digestive fire, is good for the heart, alleviates bleeding disorders and fever, and kills worms. It is commonly available throughout eastern and central India. Verses: 27-30.

Polika

पोलिका

Polika is a type of bread (Roti) prepared with refined wheat flour and cooked with ghee. It is heavier and more unctuous than plain Roti. It is highly nourishing, strengthening, and aphrodisiac. However, being heavy, it requires strong digestive fire for proper digestion.

Pond Water

तडागजलम्

Tadaga Jala (large tank/reservoir water) is described separately from smaller ponds. Large tanks that receive continuous inflow from rivers or springs have better water quality. The text notes that Tadaga water with lotus and fish is considered clean. It is generally heavy but wholesome when the tank is well-maintained. Stagnant tank water without inflow becomes Dushta (contaminated) and should be purified before use. Verses 33-35.

Pongamia Oil

करञ्जतैलम्

Karanja oil (Pongamia oil, also called Gosarshapa) is bitter and pungent, hot in potency, and is one of the important oils for skin diseases. The text describes it as effective in Kushtha (chronic skin diseases), Krimi (parasites), and itching (Kandu). It is used mainly externally as an application on skin lesions, wounds, and in conditions of parasitic infestation. Verses: 21-22.

Pork

वाराहमांस

Varaha (Pig/Pork) — two types are described: wild boar (Jangala Varaha) and domestic pig (Gramya Sukara). Wild boar meat is lighter and better than domestic pig. Pig meat in general is heavy, unctuous and cooling. It is very nourishing, strengthening and relieves fatigue. It especially pacifies Vata. The wild boar is considered a Jangala animal while the domestic pig is Anupa/Gramya. Pig meat increases Kapha. It is fatty and heavy for digestion. Verses: 17-18.

Pork

Considered among the worst of all foods alongside beef; heavy and encourages domineering personality

Pratuda — Birds that Peck

प्रतुदमांस

Pratuda birds are those that peck their food with their beaks — includes woodpecker, crow, parrot, sparrow etc. Their meat varies in properties. Generally lighter meats. The chapter lists various species with individual properties. Verses: 27-28.

Predatory Birds

गृध्रमांस

Birds of prey (Prasaha category) including vulture, eagle, hawk and similar carnivorous birds. Their meat is generally heavy and hot. It pacifies Vata. This is described for classification purposes. Verses: 31.

Prickly Amaranth

तण्डुलीय

Tanduliya (Prickly Amaranth) is a common weed with spiny stems. Two spines are present at each leaf axil. The plant grows 2-4 feet tall with erect branching habit. The young plants are used as a vegetable. It is commonly available throughout India. Despite having thorns, the young tender leaves and shoots are edible and nutritious. It is lighter than the smooth varieties. Verses: 12-13.

Priyala Oil

प्रियालतैलम्

Priyala oil (Chironji oil) is sweet in taste, cold in potency, unctuous, and heavy. It is aphrodisiac, strengthening, and pacifies both Vata and Pitta. It is similar to almond oil in its nourishing properties. Verses: 18-19.

Proso Millet

चीना

Cheenaka (Proso Millet) is another small grain classified under Kshudradhanya. It is light and dry, used in diarrhea. It is cooling and similar in properties to Kanguni but slightly different. It is grown in many parts of India. Verses: 56-57.

Puffed Rice

लाजा

Laja (puffed/parched rice) is light, dry, sweet, cold in potency and absorbent. It relieves thirst, stops vomiting, and has a cooling effect. It is beneficial in conditions of burning sensation, excessive thirst, and nausea. Laja Manda (puffed rice water) is particularly recommended during fever and digestive disorders. It is easy to digest and helps in controlling diarrhea.

Pumpkin

कूष्माण्डी

Kushmandi/Kumhda (Pumpkin) is a large trailing vine vegetable. The fruits are large, round or oblong, orange to yellow. The flesh is thick, sweet, and fibrous. It is heavy, nourishing, and cooling. It is widely used as a vegetable. The seeds are also edible and nutritious. Chemical analysis shows Protein 25, Carotene 0.4, Fat 0.1, Carbohydrate 4-12%. Vitamins A and C are present. It is a good source of nutrition. Verses: 36.

Puri

पूरिका

Purika (deep-fried bread/Puri) is prepared by frying wheat dough in oil or ghee. It is heavy, unctuous, and nourishing. Tela Purika (oil-fried Puri) and Ghrita Purika (ghee-fried Puri) have slightly different properties, with ghee-fried being superior. Being heavy, it is difficult to digest and should be consumed in moderation. It increases Kapha.

Purslane

बृहत्लोणिका

Badi Lonia (Garden Purslane) is a common fleshy succulent herb found as a weed in gardens and cultivated fields. It grows close to the ground with prostrate stems. The leaves are fleshy, obovate, and succulent. The entire plant is used as a vegetable and medicine. It is cooling, appetizing and useful in burning sensation, thirst, and urinary disorders. The fresh juice of the plant is used externally in skin diseases and burns. Verses: 14.

Quail

वर्तकमांस

Vartaka/Lava (Quail) meat is very light, dry and cooling. It is one of the lightest bird meats. It is useful in bleeding disorders and diarrhea. It is easy to digest and recommended for those with weak digestion. Quail meat is considered excellent for convalescents. Verses: 26.

Rabbit

शशमांस

Shasha (Rabbit/Hare) meat is light, dry and cooling. It is astringent and sweet. It is an excellent absorbent and is used in diarrhea and similar conditions. Being a Jangala animal, its meat is easy to digest. It pacifies Vata and Pitta. Rabbit meat is considered among the lighter meats. Verses: 11.

Radish

मूलक

Radish is Mulaka, the winter root that kindles Agni and breaks up Kapha. Pungent and hot, it relieves gas, eases Ajirna, and clears worms. Never with milk.

Radish Greens

मूलकपत्रम्

Radish leaves used as a green vegetable. Commonly eaten in India as 'mooli ka saag'. The leaves are pungent and slightly bitter. Verse: 22.

Ragashadava

रागषाडवम्

Ragasadava is a type of fermented fruit drink preparation. It involves mixing fruit juices with sugar and allowing mild fermentation. It has specific properties based on the fruit used. It is described as appetizing, digestive and refreshing. It should be consumed in appropriate quantities.

Rainfall Water

वृष्टिजलम्

Vrishti Jala (direct rainfall) is distinguished from stored rainwater. Fresh rainfall collected directly in clean vessels is considered among the best waters. It is light, pure, and free from mineral contamination. However, the first rains of the monsoon season may carry atmospheric pollutants and should be discarded. Rain collected mid-season is considered the purest. The text describes seasonal variations in rainfall quality extensively.

Rainwater

आन्तरिक्षजलम्

Rainwater is Antariksha Jala, sweet, light, and cooling. Caught fresh in autumn in gold or silver, Sharad's Hansodaka soothes Pitta and lightens the body.

Rainwater

दिव्यजलम्

Divya Jala (celestial or divine water) refers to rainwater that falls directly from the sky without touching any terrestrial surface. It is considered the purest form of water. It is sweet and astringent in taste, light and cold in quality, life-giving, cardiotonic, and promotes intellect. It is the best among all types of water. This water is wholesome and balances all three doshas when collected properly.

Rajasic Diet

A diet of stimulating, sour, salty, and spicy foods that promotes activity, movement, and mental restlessness.

Rajasic Food

Hot, spicy, and fermented foods including pickles and chutneys, as well as most grains and legumes, that make the senses agitated and mind hyperactive.

Rapeseed Oil

कुसुम्भतैलम्

Kusumbha oil (safflower oil) is pungent in taste, hot and sharp in quality. It is useful in skin diseases and parasitic conditions. It is not commonly recommended for cooking due to its sharp and hot nature, but is used externally and in specific therapeutic formulations. The text mentions its use in removing skin impurities and blemishes. Verses: 19-20.

Rasala

रसाला

Rasala is a sweetened and flavored curd preparation (similar to Shrikhand). It is prepared by mixing thick curd with sugar, pepper, cardamom, and camphor. It is sweet and sour, heavy, unctuous, cold in potency, aphrodisiac, nourishing, and relishing. It increases Kapha. It is considered a delicacy and is recommended for those with strong digestion. Verse references: 41-45.

Red Amaranth

रक्तशाक

Lal Marsa (Red Amaranth) is a common leafy vegetable available from early rains. The plant grows 1-3 feet tall and has red or reddish stems with ovate leaves. The leaves and stems are cooked as a vegetable. It is light, cooling and useful in Pitta disorders and bleeding conditions. The leaves are slightly astringent. It is commonly available and widely used. It matures in 15-30 days of sowing. Verses: 10-11.

Red Rice

रक्तशालि

Raktashali (Red Rice) is a highly valued variety with reddish grains. It is considered the best among Shali varieties for medicinal use. It is sweet, cooling, light, and particularly nourishing for the blood (Raktavardhaka). It is recommended in weakness, convalescence, and blood disorders. The Shashtika Shali (60-day maturing rice) is a sub-variety particularly used in Pinda Sweda (bolus therapy). Verses: 13-14.

Refined Sugar Varieties

गुप्तसिता-सीतोपलगुणाः

Sitopala is rock sugar candy, the lightest and most cooling of sugarcane refines. It pacifies all three doshas, soothes Pitta, and anchors Sitopaladi Churna for cough.

Rhinoceros

खड्गमांस

Khadga (Rhinoceros) meat is described as light and hot. It is strengthening and pacifies Vata. Verses: 18.

Tandula)

A light grain that assists digestion; made heavier by cooking with milk

Rice Flour Preparation

पिष्टकम्

Pishtaka preparations made from rice flour. These include various steamed and fried preparations. Rice flour preparations are generally lighter than whole rice preparations.

Rice Gruel

मण्डम्

Manda is the strained water from cooked rice, the lightest food in Ayurveda. Sip warm in fevers, post-illness, or weak Agni; it rekindles digestion and steadies the heart.

Rice Preparation

तण्डुलम्

Tandula (husked but uncooked rice) based preparations. Different methods of cooking rice are described - boiling, steaming, and pressure cooking. The water-to-rice ratio determines whether the result is Anna (rice), Yavagu (gruel), or Manda (rice water). The quality of rice - old vs new, variety, etc. - affects the final preparation's properties.

Rice Preparation with Sesame

तिलान्नम्

Rice or grain preparations made with sesame (Tila) are described. Sesame combined with rice makes the preparation heavier and more unctuous. It is beneficial for hair, skin, and as an aphrodisiac. However, it increases Pitta and should be consumed carefully in summer.

Ridge Gourd

जांगलीतोरई

A variety of ridge gourd. Similar properties but slight variations. Verse: 38.

River Water

नदीजलम्

Nadi Jala is river water classified by source: Himalayan currents run sweet, light, cold, wholesome; eastward-flowing streams are best, fast rocky rivers purest.

Roasted Grain Flour

सक्तुः

Saktu (roasted/parched grain flour, commonly known as Sattu) is light, dry, cold, and has scraping properties. It relieves thirst and is strengthening. Barley Saktu is considered the best. Different types of Saktu are described based on the grain used - barley (Yava), wheat (Godhuma), and rice (Shali). It can be consumed mixed with water, milk, or other liquids. It is particularly useful in summer and in conditions of excessive heat.

Roasted Meat on Skewer

शूल्यम्

Shulya (meat roasted on skewers, similar to Kebab) is lighter than other meat preparations. It is appetizing and relishing. Direct fire roasting makes meat lighter and easier to digest compared to frying or curry preparations.

Rohu Fish

रोहितमांस

Rohita (Rohu) is a major freshwater fish of India. It is heavy, unctuous and nourishing. It is one of the most commonly eaten fish. It pacifies Vata. Verses: 44.

Round Gourd

धेमासक

Tinda (Round Gourd) is a small round gourd vegetable. Commonly used in North Indian cooking. It is cooling and nourishing. Verse: 36.

Safflower Seeds

कुसुम्भ

Kusumbha (Safflower) is an oilseed crop. The flowers yield a red dye (used in cosmetics and textiles). The seeds yield oil used in cooking. The oil is light and pungent. The flowers have medicinal properties — used in menstrual disorders and skin diseases. Safflower oil is now recognized as heart-healthy due to high linoleic acid content. Verses: 85-86.

Sal Oil

सर्जरसतैलम्

Sarjirasa oil (Sal oil) is astringent and bitter in taste, cold in potency. It has astringent action and is useful in skin diseases and parasitic conditions. It is not commonly used for cooking but has specific therapeutic applications in skin disorders. Verses: 20.

Samyava

संयावः

Samyava is a multi-layered sweet preparation made from refined flour, ghee, and sugar. It is heavy, unctuous, nourishing, and aphrodisiac. It is one of the elaborate sweet preparations described in the text.

Sandaki

सन्दकी

Sandaki is a fermented preparation made with mustard seeds. It is sour and pungent in taste, hot in potency, light, and sharp. It stimulates digestion, pacifies Kapha, and has anthelmintic properties. It combines the properties of mustard and fermentation. Verses: 8-9.

Sattvic Diet

A diet of pure, fresh, light, and natural foods that promotes mental clarity, spiritual awareness, and harmony.

Sattvic Diet

Sattvic Food

Fresh vegetables, fruits, certain grains, and easily digestible foods that induce clarity, compassion, and love, balancing the mind.

Sauvira

सौवीरम्

Sauvira (also called Kanjika) is a fermented preparation made from barley or rice. It is sour, light, dry, and hot in potency. It is appetizing, digestive, and helps in alleviating Kapha dosha. It is used both as a food and as a therapeutic preparation.

Sea Fish

समुद्रमत्स्य

Samudra Matsya (Sea Fish) are generally heavier than freshwater fish. They tend to be saltier and more unctuous. They are very nourishing and pacify Vata. Sea fish are rich in oils. They are commonly consumed in coastal regions. The larger sea fish are heavier than smaller ones. Verses: 46.

Semolina

समिता

Samita (semolina/Suji) preparation. The preparation method involves cooking semolina with ghee and water or milk. It is lighter than whole wheat preparations and easier to digest. It is strengthening and nourishing. Verse reference: 21.

Sesame

तिल

Sesame (Tila) is Ayurveda's master oil for Vata: warm, heavy, unctuous. Black seeds nourish hair, bones, and teeth; the oil grounds Abhyanga and steadies Apana.

Sesame Leaves

तिलशाक

Sesame leaves used as a vegetable. They have properties similar to sesame seeds — heavy, oily, hot and nourishing. Verse: 30.

Sesame Oil

तिलतैलम्

Sesame oil is Tila Taila, the king of oils in Ayurveda. Warm and unctuous, it pacifies Vata, deepens sleep through nightly foot abhyanga, and anchors Basti and massage.

Sevika

सेविका

Sevika (vermicelli-like wheat preparation, similar to Semai/Sevaiyan) is sweet, heavy, unctuous, cold in potency, nourishing, aphrodisiac, and strengthening. It is a preparation made from wheat flour in thread-like form, often cooked with milk and sugar. It is nourishing but heavy to digest. Verse reference: 19-20.

Shadava

षाडवम्

Shadava is a condiment preparation that contains all six tastes (Shadrasa). It is appetizing, relishing, and enhances the taste of food. It helps in balancing the overall taste of a meal. Various recipes for Shadava are described.

Shali Rice

शालि

Shali is the rice Ayurveda treats as medicine: sweet, cooling, light when aged. Purana Shali eases thirst, burning, and diarrhea; new rice thickens Kapha.

Shashkuli

शशकुली

Shashkuli (similar to Chiroti or Shakkarpara) is a layered, fried sweet preparation. It is prepared from refined flour, fried until crispy, and then coated or filled with sugar. It is lighter than many other sweet preparations. Verse reference: 125.

Sheep

अविकमांस

Avika (Sheep/Mutton) meat is heavier than goat meat. It is sweet, heavy, unctuous and hot in potency. It particularly pacifies Vata but may increase Kapha and Pitta. It is nourishing and strengthening. Sheep meat is more fatty than goat meat. It is useful in conditions of Vata aggravation. However, it should be consumed in moderation due to its heaviness. Verses: 14.

Sheep Milk

आविकदुग्धम्

Sheep milk (Avika Dugdha) is unique among milks in having hot potency (Ushna Virya). It is heavy, unctuous, and sweet. It alleviates Vata but may aggravate Pitta and Kapha. It is beneficial in hiccups and Vata disorders. However, due to its heating nature, it should be used cautiously. It is not commonly used therapeutically compared to cow's and goat's milk. Verse 13.

Sheep Urine

अविकमूत्रम्

Sheep urine (Avika Mutra) is pungent and salty in taste, hot in potency. It is specifically indicated for hiccups (Hikka) and dyspnea (Shwasa). Verses: 7-8.

Shrikhand

श्रीखण्डम्

The text references thick, strained curd preparations (Chakka/Shrikhand) as heavy, nourishing, and strengthening. When mixed with sugar and spices, these become delicious dessert preparations. They are nourishing and aphrodisiac but heavy to digest. They should be consumed in moderate quantities by persons with good digestive fire.

Prawn

चिपिटमांस

Prawns and shrimps are aquatic creatures. Their meat is heavy, unctuous, hot and nourishing. They are particularly noted for aphrodisiac properties. They increase Kapha. Verses: 45.

Shukta

शुक्तम्

Shukta is sour vinegar from grains, fruit, or sugarcane: Dhanyamla, Phala Amla, Ikshu Amla. Hot and sharp, it kindles Agni, scrapes Kapha, and eases Shoola colic.

Sidhu

सीधुः

Sidhu is sugarcane wine: sweet-sour, hot, light. It pacifies Vata, kindles Agni, and tones the heart. Aged Sidhu beats fresh; Guda Sidhu uses jaggery.

Six Tastes

The six tastes of Ayurveda formed from unique combinations of the five elements, each affecting doshas and organs differently.

Small Fish

क्षुद्रमत्स्य

Small fish (Kshudra Matsya) are described as lighter than large fish and easier to digest. They are appetizing and strengthening. Small fish eaten whole (with bones) provide calcium. Various types of small river and pond fish are mentioned. Verses: 40-45.

Small Purslane

लघुलोणिका

Chhoti Lonia is a smaller variety of Purslane. It is found growing as a weed in moist places. Its properties are similar to the larger variety but it is smaller in size with smaller leaves. It is used in similar conditions as garden purslane but considered slightly inferior. Verse: 14.

Snake Gourd

चिचिण्ड

Chichinda (Snake Gourd) is a large climbing vegetable plant. The fruits are very long (1-5 feet), twisted like a snake, green with white stripes. They are commonly cooked as a vegetable. It is cooling and good for the heart. The young tender fruits are preferred. Verses: 32.

Snake Meat

सर्पमांस

Sarpa (Snake) meat is described among burrowing animal meats. It is light and hot. It is said to pacify Vata and counteract poison effects. Snake meat was used in specific therapeutic formulations in classical Ayurveda. Verses: 19.

Snow-melt Water

हिमजलम्

Hima Jala (snow or ice water) is described as sweet, cold, and heavy. While it is excellent for alleviating Pitta, it is heavy to digest and may aggravate Kapha. Snow-melt water from high Himalayan regions is considered purer. The text advises caution in using very cold or icy water, as it can suppress Agni (digestive fire) and cause Kapha disorders. It should be used judiciously based on the individual's constitution and the prevailing season. Verse 22.

Sour Curd

अम्लदधि

Amla Dadhi (sour/well-fermented curd) is properly set curd with full sourness. It is hot in potency and increases Pitta and Kapha. While it is appetizing and strengthening, excessive sourness indicates over-fermentation which vitiates blood (Rakta) and aggravates Pitta. The text advises moderation in consuming very sour curd. Verses 7-9.

Sparrow Meat

चटकमांस

Chataka (Sparrow) meat is heavy, unctuous and hot. It is particularly noted for its aphrodisiac properties. It is nourishing. Verses: 28.

Spices

Spinach

पालक्य

Spinach is Palakya, sweet and cold, a Sara (laxative) green that softens stools, cools Pitta, and pacifies Kapha. Skip it if stones run in the kidneys.

Spotted Deer Meat

पृषतमांस

Prishata (Spotted Deer/Chital) meat is very light, dry and cooling. It balances all three doshas. Among deer species, it is considered one of the best. It is an excellent absorbent. Verses: 20.

Starch Extract

सत्त्वम्

Sattva refers to the starch or essence extracted from grains or other food substances. It is lighter than the whole grain preparation and is nourishing and cooling. Different types of starch extracts are described.

Stem Vegetables

नालशाक

Description of various stem vegetables — those eaten for their stems rather than leaves, fruits or roots. This includes bamboo shoots, lotus stems, banana stems and similar plants. General properties of stem vegetables are discussed. Verses: 58.

Step-well Water

वापीजलम्

Vapy Jala (step-well water) refers to water from constructed step-wells (Vapi), which were common water sources in ancient India. This water has properties similar to well water but may be influenced by the construction materials of the step-well and exposure to sunlight and air. The text notes that well-maintained Vapi with clean surroundings provides wholesome water. Verses 42-45.

Sugar Candy

खण्डशर्करा

Sugar candy is Sita: sweet, cold, light, the cleanest of cane sugars. A pinch cools Pitta, quiets burning and thirst, stops vomiting, and carries herbs as Anupana.

Sugarcane Ash

इक्षुक्षारः

Ikshu Kshara is the alkaline ash preparation obtained from burning sugarcane. It is used medicinally and has different properties from the sweet sugarcane products. Being alkaline (Kshara), it is pungent, hot, and has properties that aid digestion, dissolve calculi, and manage certain urinary disorders. This is an important medicinal preparation distinct from the nutritive sugarcane products.

Sugarcane Juice

इक्षुरसः

Ikshu Rasa, fresh sugarcane juice, is Ayurveda's cooling sweet for Pitta. Eases Mutrakrichra (dysuria), calms Raktapitta, rebuilds debility, promotes lactation.

Sugarcane Molasses Sediment

इक्षुमेदः

Ikshu Meda refers to the fatty/oily sediment that separates during the processing of sugarcane juice. It is described as having specific properties related to being heavy and increasing Kapha. It is less commonly used in medicine compared to other sugarcane products.

Sura

सुरा

Sura is Ayurveda's grain wine: rice or barley fermented with Kinva, hot and scraping (Lekhana). It pacifies Vata, kindles Agni, and carries medicines deep.

Sweet

मधुरदधि

Madhura Dadhi (sweet/incompletely set curd, also called Mandaka) is curd that has not fully fermented and retains sweetness. It is heavy, increases Kapha, and is difficult to digest. It does not have the beneficial absorbent (Grahi) properties of properly set curd. Incompletely fermented curd is considered unwholesome and can aggravate all three doshas. The text strongly advises against consuming half-set curd. Verses 5-7.

Sweet Cake

अपूपः

Apupa (sweet cake, similar to Malpua) is a fried sweet preparation made from wheat or rice flour with jaggery or sugar. It is sweet, heavy, unctuous, nourishing, and aphrodisiac. It increases Kapha dosha. Being deep-fried and sweet, it is difficult to digest and should be consumed in moderation.

Sweet Potato

आलुक

Aluk (Sweet Potato/Yam type tuber) is a starchy root vegetable. It is sweet, heavy, cooling and nourishing. It increases body bulk and strength. Excessive consumption may cause flatulence. Verse: 40.

Sword Bean

शिम्बी

Shimbi (Sword Bean) is a large bean pod vegetable. The pods are broad, 6-12 inches long, with large seeds. The young pods are cooked as a vegetable. They are slightly heavy and cooling. Verses: 40.

Tamasic Diet

A diet of heavy, stale, processed, and fermented foods that promotes dullness, lethargy, and unconsciousness.

Tamasic Food

Foods including meat, eggs, mushrooms, garlic, and stale foods that make the mind dull and heavy.

Tanduliyaka

तण्डुलीयकम्

Tanduliyaka is the water obtained from washing rice. It is light, cooling, absorbent, and relieves thirst. It is used therapeutically in conditions of excessive thirst, burning sensation, and diarrhea. It is one of the lightest preparations described.

Arbi

आलूक

Taro (Arbi, Aaluki) is a heavy, slimy Madhura tuber that cools Pitta and grounds Vata. Cook it thoroughly with ginger and ajwain to tame Kapha and gas.

Thick Gruel

विलेपी

Vilepi (also called Vilepi or thick gruel) is prepared with less water and more rice, resulting in a thick, paste-like consistency. It is heavier than Peya, more nourishing and strengthening. It is absorbent (Grahi) and beneficial in diarrhea and conditions with excessive fluid loss. It is unctuous, strength-giving, and particularly useful for those who need nourishment but cannot tolerate solid food.

Thin Gruel

पेया

Peya is a thin gruel prepared with more water and less rice grains. It is light, appetizing, digestive, and helps in normalizing the downward movement of Vata. It induces perspiration and is beneficial in fever, thirst, and weakness of digestive fire. Peya is heavier than Manda but lighter than Vilepi (thick gruel). It is recommended in the initial stages of Panchakarma therapy and during convalescence.

Tiger Meat

व्याघ्रमांस

Vyaghra (Tiger) meat described among carnivorous animal meats. Historical reference — not recommended for consumption in modern practice. Verses: 19.

Tortoise Meat

कूर्ममांस

Kurma (Tortoise/Turtle) meat is heavy, unctuous and cooling. It is particularly beneficial for the eyes. It is strengthening and nourishing. It is considered one of the heavier aquatic meats. Verses: 46.

Turnip

ग्रुञ्जन

Grunjana (Turnip/Shalgam) is a root vegetable of the mustard family. It has a rounded, fleshy white root. It is pungent, bitter and hot in potency. It is used as a winter vegetable. It stimulates appetite and alleviates Vata. Verse: 63.

Tushodaka

तुषोदकम्

Tushodaka is fermented rice-husk water, sour and hot, lighter than Kanji. It stokes weak Agni, settles Vata, reduces Shotha, and cleanses wounds when poured warm.

Tuvaraka

तुवरकतैलम्

Tuvaraka oil (Chaulmoogra oil) is described as pungent and bitter in taste, hot in potency, sharp and penetrating. It has historically been one of the most important oils for Kushtha (leprosy/chronic skin diseases). It is used externally for application on skin lesions and also internally in specific formulations for stubborn skin conditions. The oil has strong anti-dermatosis properties and was historically used across Asia for the treatment of Hansen's disease. Verses: 17-19.

Vamshalochana

वंशलोचनम्

Vamshalochana is bamboo's silica pearl, sweet and cold. It cools Pitta, dries Kapha, and quiets cough and asthma; the soul of Sitopaladi Churna.

Vapita Rice

वापितशालि

Vapita Shali (transplanted rice) — rice that is grown from transplanted seedlings. It is heavier than directly sown rice. Its properties are slightly different from Shali grown by direct seeding. Verses: 12.

Vata-Pacifying Diet

Dietary guidelines that reduce Vata dosha through warming, grounding, and moistening foods including most spices and sweeteners.

Vatana

वटन

Various types and preparations of Bengal Gram — Kala Chana (black), Kabuli Chana (white), Chana Dal (split), Besan (flour), Sattu (roasted flour drink). Each form has slightly different properties. Roasted gram is lighter than raw. Soaked and sprouted gram is more nutritious. Verses: 48-50.

Vegetable Curry

शाकम्

Various methods of cooking vegetables (Shaka) are described. Vegetables can be prepared as curry (with gravy), dry-roasted, fried, steamed, or mixed with other ingredients. The properties of the preparation depend on both the vegetable used and the method of cooking. Generally, cooked vegetables are easier to digest than raw ones. Addition of spices, oils and ghee modifies the properties of the preparation.

Vegetable Roots, Stems and Tubers

कन्दशाक

General description of tuber and root vegetables (Kanda Shaka). These include all underground edible plant parts — roots, tubers, corms and rhizomes. As a group, they tend to be heavy, nourishing and sweet. Many require special processing to remove irritating substances (especially Calcium oxalate). The chapter covers general guidelines for their preparation and use. Verses: 58-62.

Vegetarian Diet

A plant-based diet that, when adopted suddenly after generations of meat-eating, may require transitional protein sources like tofu, soaked almonds, and milk.

Venison

A wild meat classified as light food, easier to digest than domesticated animal flesh

Veshavara

वेशवारः

Veshavara is a mixed preparation where different ingredients are combined, shaped into balls or rolls, and cooked. Similar to modern Kofta preparations. These are heavy, nourishing, and described as relishing.

Vetasa Shak

संवेदजशाक

This section describes the samsvedaja (moisture-born) category of vegetables including mushrooms, fungi and similar growths. They grow in moist environments, on decaying matter and in damp conditions. General properties and cautions about this category. Verses: 68.

Videshika Bread

विदेशिका

Videshika refers to baked or specially prepared breads of foreign origin. The commentary mentions these as preparations that came from other regions. Their properties depend on the ingredients and method of preparation.

Vikirna Water

विकीर्णजलम्

Vikirna Jala refers to rainwater that has scattered on various surfaces before collection. Unlike directly collected rainwater (Divya Jala), this water has contacted soil, leaves, or other surfaces and acquires properties from those materials. Its quality varies based on what it contacts. Water collected from clean stone surfaces is better than that from soil or vegetation. The text recommends purification of such water before use.

Viskira — Birds that Scratch

विष्किरमांस

Viskira birds are those that scratch the ground for food — includes peacock, partridge, quail, jungle fowl etc. Their meat is generally light, cooling, absorbent and balances all doshas. They are among the best birds for therapeutic meat consumption. The Viskira category is equivalent to Jangala among quadrupeds. Verses: 20-26.

Water Spinach

कलम्बी

Kalami Shak (Swamp Cabbage/Water Spinach) is an aquatic or semi-aquatic plant growing in marshy areas, ditches and ponds. The hollow stems and leaves are cooked as a vegetable. It is commonly used in eastern India and Southeast Asian cuisine. It is light, cooling and slightly laxative. Verses: 12.

Watermelon Rind

कलिन्दशाक

Watermelon rind used as a vegetable in some regions. It is cooling and diuretic. Verse: 37.

Wax Gourd

कूष्माण्डफल

Additional details on Kushmanda fruit and its preparations. The fruit juice is used medicinally. The Petha sweet made from this gourd is famous. Verses: 34-36.

Well Water

कूपजलम्

Well water (Kupa Jala) or subterranean water emerges from underground sources. Its properties depend on the soil type through which it percolates. Well water is generally heavier than river water or rainwater. Water from wells in sandy soil is lighter, while that from clay or rocky soil is heavier. The depth of the well and the minerals in the surrounding earth affect its taste and medicinal properties. Well water filtered through sand and gravel is considered superior.

Wheat

गोधूम

Wheat is Godhuma, Ayurveda's Brimhana grain for the underweight: sweet, heavy, cold, unctuous. Builds Mamsa, Meda, and Shukra; aggravates Kapha; best aged 2-3 months.

Roti

रोटिका

Roti (wheat flatbread/chapati) is described as sweet, heavy, cold in potency, strengthening, nourishing and aphrodisiac. Thin Roti is lighter than thick Roti. Roti made on direct fire (without oil) is lighter than that cooked with oil or ghee. The properties vary based on the type of grain used and the method of cooking. Freshly prepared Roti is better than stale Roti. Verse references: 30-32.

Wheat-Barley Flour Mix

गोधूमयव

Further properties of wheat preparations — wheat combined with barley, wheat-based dishes, and comparative properties. The text discusses how wheat compares with barley — wheat is heavier and more nourishing while barley is lighter and more reducing. Both are Shukadhanya (awned grains). Verses: 33-34.

White Mustard Oil

सिद्धार्थतैलम्

White mustard oil (Siddhartha Taila) has properties similar to regular mustard oil but is considered somewhat milder. It is pungent, hot, and sharp. It pacifies Kapha, destroys worms, and stimulates digestion. Verses: 22.

Wild Yam

आलुकम्

Alukam (Dioscorea/Yam) belongs to the genus Dioscorea with about 40 species found in India. These are climbing plants with tuberous roots. Various species are eaten — some require detoxification before consumption. The tubers contain Dioscorine alkaloid and Saponins. They are heavy, nourishing and sweet. Some species are used medicinally. They are cooling, strengthen the body and promote semen production. Different varieties are cultivated in different regions. Verses: 60.

Winged Bean

कोलेरिया

Koleriya/Kachnari vegetable. It is astringent and cooling. Verse: 49.

Yam

Varahikand

Varahikand is the wild yam Ayurveda treats as a Shukra Rasayana: sweet-bitter, cold, calming Pitta and Vata while feeding reproductive and nervous tissue.

Yavarotika

यवरोटिका

Yavarotika (barley bread) is made from barley flour. It is lighter and drier than wheat bread. It has scraping properties and helps in reducing fat. It is beneficial for those with Kapha-dominant constitution and for those who wish to reduce weight.

Yogurt

A Kapha-producing dairy food; should not be eaten at night; churned with water after meals supports digestive fire