Sweet

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.

• Kapha-vardhaka (increases Kapha)
• Tridosha-kara (can aggravate all three doshas)

5 Six tastes रसाः वा व ललवण त तोषणकषायकाःष यमा ता ते च यथापूव बलावहाः Svadu – Madhura – sweet, Amla – Sour, Lavana – Salt, Tikta – Bitter, Ushna – Katu – Pungent, Kashaya – Astringent are the six types of Rasa.

— Astanga Hridaya Sutrasthan, Ayushkameeya Adhyaya

That means, Sweet taste imparts maximum energy to body and the astringent, the least.

— Astanga Hridaya Sutrasthan, Ayushkameeya Adhyaya

Sour, Salt and sweet (Amla, Lavana and Madhura) tastes are dominant respectively during the three seasons of this period.

— Astanga Hridaya Sutrasthan, Ritucharya adhyaya Seasonal

Hence, in this period, one should consume food predominant with sweet sour and salt tastes.

— Astanga Hridaya Sutrasthan, Ritucharya adhyaya Seasonal

Suppression of tears पीनसा शरो द म या तंभा च माः सग ु मा बा पतः त व नो म यं याः कथाः १६ Suppression of tears causes Peenasa – running nose, rhinitis Akshi Roga – eye disorders Hridrik – heart diseases associated with pain Manyasthamba – Neck stiffness Aruchi – Anorexia, lack of interest in taking food Bhrama – delusion Gulma – Abdominal tumor, bloating Treatment: sleep, alcohol and sweet talk with friends and family.

— Astanga Hridaya Sutrasthan, Roganutpadaniya

The six tastes are: sweet, sour, salty, pungent, bitter, and astringent.

— Charaka Samhita, Sutra Sthana — Fundamental Principles, Chapter 1: Longevity & Fundamentals (Deerghanjiviteeya Adhyaya / दीर्घञ्जीवितीय अध्याय)

Management: summer-season regimen with sweet, unctuous, cool substances.

— Charaka Samhita, Sutra Sthana — Fundamental Principles, Chapter 14: Sudation Therapies (Swedadhyaya / स्वेदाध्याय)

Causative factors of obesity: heavy/sweet/cold/fatty diet, sedentary lifestyle, sexual abstinence, daytime sleep, constant cheerfulness, mental inactivity, hereditary factors.

— Charaka Samhita, Sutra Sthana — Fundamental Principles, Chapter 21: Eight Undesirable Physical Constitutions (Ashtauninditiya Adhyaya / अष्टौनिन्दितीय अध्याय)

Excessive consumption of unctuous, sweet, heavy and slimy foods, new grains, fresh wine, aquatic animal flesh, milk products, and sugared preparations causes santarpana diseases.

— Charaka Samhita, Sutra Sthana — Fundamental Principles, Chapter 23: Over-nutrition & Under-nutrition Disorders (Santarpaniya Adhyaya / सन्तर्पणीय अध्याय)

Lord Atreya declared: There exist precisely six tastes - sweet, sour, saline, pungent, bitter, and astringent.

— Charaka Samhita, Sutra Sthana — Fundamental Principles, Chapter 26: Pharmacological Principles of Diet (Atreyabhadrakapyiya Adhyaya / आत्रेयभद्रकाप्यीय अध्याय)

Madhura (sweet), Amla (sour), Lavana (salty), Katu (pungent), Tikta (bitter), and Kashaya (astringent) — these are the six Rasas (tastes), found variously distributed among different substances.

— Sharangadhara Samhita, Purva Khanda, Chapter 2: Bhaishajyakhyanaka (Medicine Administration Timing)

From Earth-Water, Water-Fire, Fire-Water, Fire-Space, Space-Air, and Air-Earth element pairs arise the six Rasas respectively (Sweet, Sour, Salty, Pungent, Bitter, Astringent in order).

— Sharangadhara Samhita, Purva Khanda, Chapter 2: Bhaishajyakhyanaka (Medicine Administration Timing)

Vipaka (post-digestive effect) of a substance is threefold: sweet (Svadu/Madhura), sour (Amla), and pungent (Katu).

— Sharangadhara Samhita, Purva Khanda, Chapter 2: Bhaishajyakhyanaka (Medicine Administration Timing)

Sweet and salty tastes undergo sweet Vipaka;

— Sharangadhara Samhita, Purva Khanda, Chapter 2: Bhaishajyakhyanaka (Medicine Administration Timing)

Sweet Vipaka produces Kapha, sour Vipaka produces Pitta.

— Sharangadhara Samhita, Purva Khanda, Chapter 2: Bhaishajyakhyanaka (Medicine Administration Timing)

sour, salty, and sweet tastes gain strength;

— Sushruta Samhita, Sutra Sthana, Chapter 6: Ritucharya Adhyaya - Seasonal Regimen

Sharad/autumn: Pitta pacification, bitter and sweet foods.

— Sushruta Samhita, Sutra Sthana, Chapter 6: Ritucharya Adhyaya - Seasonal Regimen

For nasya and related procedures, oil prepared with sweet and stable herbs is recommended.

— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)

Plain ghee is beneficial in pitta-type, while goat's ghee cooked with sweet substances is also beneficial.

— Sushruta Samhita, Uttara Tantra, Chapter 12: Raktabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Blood-type Conjunctivitis)

Oil prepared with sthira (firm) group of drugs and sweet substances in wound conditions;

— Sushruta Samhita, Uttara Tantra, Chapter 12: Raktabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Blood-type Conjunctivitis)