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.
What is Takra (Buttermilk) as a Fermented Preparation (तक्र)?
While Takra (buttermilk) is described in detail in its own varga, it is also referenced in the Sandhana Varga as an important fermented preparation. Takra is described as sour and astringent in taste, hot in potency, light, and with sweet post-digestive effect. It is one of the most valued fermented beverages in Ayurveda — called 'Amrita' (nectar) for its therapeutic value. It kindles digestion, is absorbent, useful in hemorrhoids, and reduces inflammation. When properly prepared by churning yogurt with water, it is easily digestible and beneficial for almost all constitutions.
Source: Bhavaprakash Nighantu, Varga 20
Therapeutic Actions (Karma)
- Deepana (appetizing)
- Pachana (digestive)
- Grahi (absorbent)
- Arshoghna (anti-hemorrhoidal)
- Shotha-hara (anti-inflammatory)
Source: Bhavaprakash Nighantu, Varga 20
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.