Rice Properties — Shali Paddy
शालि
Shali rice (Bhagavani/old stored rice) properties — sweet in taste, light, unctuous, cold in potency. It pacifies Pitta and Kapha when old, and is mildly Vata-aggravating in excess. The text recommends eating rice with ghee, milk or suitable accompaniments. Special varieties like Raktashali (red rice) have additional blood-building properties. The grain is best consumed after one year of storage. Methods of cooking — boiling, steaming, and making gruel (Peya/Vilepi) are described with their respective therapeutic values. Rice gruel (Peya) is the lightest and recommended in fever and acute illness. Verses: 7-9.
What is Rice Properties — Shali Paddy (Shali Guna / शालि गुण)?
<p>Shali rice (Bhagavani/old stored rice) properties — sweet in taste, light, unctuous, cold in potency. It pacifies Pitta and Kapha when old, and is mildly Vata-aggravating in excess. The text recommends eating rice with ghee, milk or suitable accompaniments. Special varieties like Raktashali (red rice) have additional blood-building properties. The grain is best consumed after one year of storage. Methods of cooking — boiling, steaming, and making gruel (Peya/Vilepi) are described with their respective therapeutic values. Rice gruel (Peya) is the lightest and recommended in fever and acute illness. Verses: 7-9.</p>
Therapeutic Actions (Karma)
<ul><li>Tridoshahara (pacifies all three doshas)</li><li>Hridya (cardiotonic)</li><li>Vrishya (aphrodisiac)</li><li>Chakshushya (beneficial for eyes)</li><li>Svarya (improves voice)</li></ul>
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.