Peacock

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.

• Chakshushya (beneficial for eyes)
• Medhya (intellect promoting)
• Swarya (beneficial for voice)
• Balya (strengthening)

Viskira varga – group of birds which scratch ground with legs to pick food :लाववात कवत रर तव मककु कुभाः क प जलोपच ा यचकोरकु बाहवः वतको व तका चैव ति त रः करः शखी ता ाचड ू ा यबकरगोनद ग रव तकाः तधा शारपरे ाभवरटा या च वि कराः Lava (bustard quail), Vartika (bush quail), Vartira (rain quail), Raktavartma (red eyed owl), Kukkubha (wild cock), Kapinjala (black partridge), Upachakra (small greek pheasant), Chakora (greek pheasant), Kurubahava, Vartaka (button quail), Vartika( bush quail), Tittiri (gr

— Astanga Hridaya Sutrasthan, Annaswaroopa Food

57 ½ ना तप यः शखी प यः ो वरवयो शाम ् The flesh of shikhi (peacock) is not very good generally but good for the ears (hearing), voice, ageing (to slow down ageing), and eyes (vision), 58 त व च कु कुटो व ृ यः मेधो अ नलकराः याः ा य तु ले मलो गु ः कराः सोपच काः गु ः सलवणः काणकपोतः सवदोषकृत ् Flesh of cock (wild fowl), is similar (to that of peacock), and is aphrodisiac;

— Astanga Hridaya Sutrasthan, Annaswaroopa Food

t Chirena Pachyate – takes a long time to cook, Pakvo bhavati paryushitopama – after cooking it becomes moist and stale, very soon Mayura Kantha Tulyoshma – emits steam with the colour of the peacock’s neck (blue), Moha moorcha prasekakrut – the steams and fumes from the container causes delusion, fainting and excessive salivation.

— Astanga Hridaya Sutrasthan, Anna Raksha Vidhi

12 Testing of poisoned foods – Vishanna Pareeksha ा या नं स वषं वि नरे कावतः फुट य त शखीक ठाभ धूमा चरन चव ग धवान ् Upon throwing the poisoned food on fire, it emits crackling sound, the flame emits as a single pile, without whirls, the colour of smoke resembles to that of peacock’s neck (glistening blue), sometimes the flame may not come up at all.

— Astanga Hridaya Sutrasthan, Anna Raksha Vidhi

To this is added one Kudava (192 g) of ash of limestone, shells of mother of pearls, Kshirapaka (Khatika or clay), spiral of conch shell – each made red hot over a pan, fine powder of excreta of cock, peacock, falcon, heron and pigeon, bile of quadrupeds and birds, Ala ( haritala-Orpiment), Manohva (Realgar) and salts, all these are ground into a paste and mixed with the boiling solution, stirring it all the while from all sides.

— Astanga Hridaya Sutrasthan, Kshar-AgniKarma Vidhi

Meat classifications with specific properties: Peacock (enhances sight, hearing, complexion, voice, lifespan).

— Charaka Samhita, Sutra Sthana — Fundamental Principles, Chapter 27: Classification of Food & Beverages (Annapanavidhi Adhyaya / अन्नपानविधि अध्याय)

)), gostana (cow's breast), thumb, kasheruka, shringataka, shringi, beaks or tongues of a fowl, a peacock or a parrot, and buds of lotus or karyika.

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 14: Hemorrhoids Treatment (Arsha Chikitsa / अर्शचिकित्सा)

The meat-soup of peacock, partridge, grey quail, cock and bustard quail which is sour and well sizzled relieves obstruction of stool and flatus.

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 14: Hemorrhoids Treatment (Arsha Chikitsa / अर्शचिकित्सा)

The patient suffering from from shakhashrita kamala should be given food along with the soup of the meat of peacock, tittira (partridge), daksha (rooster) sizzled with ununctuous, sour and pungent articles;

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 16: Anemia Treatment (Pandu Chikitsa / पाण्डुचिकित्सा)

Intake of the ash prepared by burning the peacock leg, along with madhu and ghrita cures kasa and shwasa.

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 18: Cough Treatment (Kasa Chikitsa / कासचिकित्सा)

Quail, peacock, deer, partridge, wild fowl, pointed gourd, drumstick (Moringa oleifera), brinjal (Solanum melongena), Sunishannaka (Marsilea quadrifolia), and Kathillaka are recommended.

— Sharangadhara Samhita, Parishishtam, Chapter 75: Diet for Ear Diseases (Karnaroga Pathyapathyam)

Quail, peacock, deer, partridge, wild fowl, pointed gourd, drumstick (Moringa oleifera), brinjal (Solanum melongena), Sunishannaka (Marsilea quadrifolia), and Kathillaka are recommended.

— Sharangadhara Samhita, Parishishtam, Chapter 64: Diet for Ear Diseases (Karnaroga Pathyapathyam)

In pitta-type timira, one sees sun-like glare, firefly sparks, rainbows, lightning flashes, and peacock-feather-like patterns — bluish and dark.

— Sushruta Samhita, Uttara Tantra, Chapter 7: Drishtigata Roga Vijnaniya Adhyaya (Chapter on Diseases of Vision/Pupil)

Crane (Sarasa), Krauncha, peacock (Shikhina), chicken (Kukkuta), and partridge (Tittira) -- some physicians do not recommend these in fever due to their heavy and heating nature.

— Sushruta Samhita, Uttara Tantra, Chapter 39: Jvarapratishedha

Mayura (peacock) — sweet, beneficial in vision, hearing, and aging.

— Sushruta Samhita, Sutra Sthana, Chapter 46: Annapana-vidhi Adhyaya - On Food and Drink

Poisoned food burns making loud cracks, and when cast into the fire it assumes the colour of a peacock's throat, becomes unbearable, burns in severed and disjointed flames and emits irritating fumes and it cannot be speedily extinguished.

— Sushruta Samhita, Kalpa Sthana, Chapter 1: Annapana-Raksha-Kalpa

A peacock moves about and becomes sprightly, and a Suka and a Sarika scream in fear.

— Sushruta Samhita, Kalpa Sthana, Chapter 1: Annapana-Raksha-Kalpa