Astanga Hrudaya
Progress:62.8%
यवका हायनाः पांसुबाष्पनैषधकादयः| स्वादूष्णा गुरवः स्निग्धाः पाकेऽम्लाः श्लेष्मपित्तलाः ॥६॥
• Yavaka, Haayana, Paamshu, Vashpa, Naishadha varieties of rice are • Svadu – sweet, • Ushna – hot in potency, • Guru – hard to digest, • Shleshmapittala – increases Kapha and Pitta • Snigdha (unctuous, oily) • Amlapaka – undergoes sour taste conversion after digestion
english translation
yavakA hAyanAH pAMsubASpanaiSadhakAdayaH| svAdUSNA guravaH snigdhAH pAke'mlAH zleSmapittalAH ||6||
hk transliteration by Sanscriptसृष्टमूत्रपुरीषाश्च पूर्वं पूर्वं च निन्दिताः| स्निग्धो ग्राही लघुः स्वादुदुस्त्रिदोषघ्नः स्थिरो हिमः ॥७॥
Srushtamutrapureesha – increases bulk and volume of faeces and urine They are bad in their reverse order. SHASHTIKA SHALI – PADDY WHICH MATURES IN 60 DAYS - • Shashtika shali – the paddy which matures in 60 days is best among all paddy. It is • Snigdha - unctuous, oily • Grahi – absorbent, useful in mal-absorption syndrome and diarrhea • Laghu (light to digest) • Svadu – sweet • Tridoshaghna – balances all the three Doshas • Sthira – brings in stability • Hima –coolant
english translation
sRSTamUtrapurISAzca pUrvaM pUrvaM ca ninditAH| snigdho grAhI laghuH svAdudustridoSaghnaH sthiro himaH ||7||
hk transliteration by Sanscriptषष्टिको व्रीहिषु श्रेष्ठो गौरश्चासितगौरतः| ततः क्रमान्महाव्रीहिकृष्णव्रीहिजतूमुखाः ॥८॥
It is of two types – Gaura – white and Asita-gaura (blackish white). Next inferior to shashtika is mahavrihi, next to that is krishnavrihi and the others such as jatu mukha,
english translation
SaSTiko vrIhiSu zreSTho gaurazcAsitagaurataH| tataH kramAnmahAvrIhikRSNavrIhijatUmukhAH ||8||
hk transliteration by Sanscriptकुक्कुटाण्डकलावाख्यपारावतकशूकराः| वरकोद्दालकोज्ज्वालचीनशारददर्दुराः ॥९॥
kukkutandaka, lavaka, paravataka, sukara, varaka, uddalaka, ujvala, cina, sarada, dardura,
english translation
kukkuTANDakalAvAkhyapArAvatakazUkarAH| varakoddAlakojjvAlacInazAradadardurAH ||9||
hk transliteration by Sanscriptगन्धनाः कुरुविन्दाश्च गुणैरल्पान्तराः स्मृताः| स्वादुरम्लविपाकोऽन्यो व्रीहिः पित्तकरो गुरुः ॥१०॥
gandhana and kuruvinda. The other types of rice are – sweet in taste, sour at the end of digestion, increases Pitta and are hard to digest.
english translation
gandhanAH kuruvindAzca guNairalpAntarAH smRtAH| svAduramlavipAko'nyo vrIhiH pittakaro guruH ||10||
hk transliteration by Sanscript1.
आयुष्कामीयाध्यायः
Ayushkamiya Adhyaya - Desire for Longetivity
2.
दिनचर्या अध्याय
Dincharya adhyaya- Daily regimen
3.
ऋतुचर्या अध्याय
Ritucharya Adhyaya-Seasonal Regimen
4.
रोगानुत्पादनीयाध्यायः
Roganutpadaniya- Preventive Healthcare
5.
द्रवद्रव्यविज्ञानीयाध्यायः
Drava Drava Vigyaniya- Drinkables
अन्नस्वरूपविज्ञानीयाध्यायः
Annaswaroopa Vijnaneeya Adhyaya - Food Stuff
Progress:62.8%
यवका हायनाः पांसुबाष्पनैषधकादयः| स्वादूष्णा गुरवः स्निग्धाः पाकेऽम्लाः श्लेष्मपित्तलाः ॥६॥
• Yavaka, Haayana, Paamshu, Vashpa, Naishadha varieties of rice are • Svadu – sweet, • Ushna – hot in potency, • Guru – hard to digest, • Shleshmapittala – increases Kapha and Pitta • Snigdha (unctuous, oily) • Amlapaka – undergoes sour taste conversion after digestion
english translation
yavakA hAyanAH pAMsubASpanaiSadhakAdayaH| svAdUSNA guravaH snigdhAH pAke'mlAH zleSmapittalAH ||6||
hk transliteration by Sanscriptसृष्टमूत्रपुरीषाश्च पूर्वं पूर्वं च निन्दिताः| स्निग्धो ग्राही लघुः स्वादुदुस्त्रिदोषघ्नः स्थिरो हिमः ॥७॥
Srushtamutrapureesha – increases bulk and volume of faeces and urine They are bad in their reverse order. SHASHTIKA SHALI – PADDY WHICH MATURES IN 60 DAYS - • Shashtika shali – the paddy which matures in 60 days is best among all paddy. It is • Snigdha - unctuous, oily • Grahi – absorbent, useful in mal-absorption syndrome and diarrhea • Laghu (light to digest) • Svadu – sweet • Tridoshaghna – balances all the three Doshas • Sthira – brings in stability • Hima –coolant
english translation
sRSTamUtrapurISAzca pUrvaM pUrvaM ca ninditAH| snigdho grAhI laghuH svAdudustridoSaghnaH sthiro himaH ||7||
hk transliteration by Sanscriptषष्टिको व्रीहिषु श्रेष्ठो गौरश्चासितगौरतः| ततः क्रमान्महाव्रीहिकृष्णव्रीहिजतूमुखाः ॥८॥
It is of two types – Gaura – white and Asita-gaura (blackish white). Next inferior to shashtika is mahavrihi, next to that is krishnavrihi and the others such as jatu mukha,
english translation
SaSTiko vrIhiSu zreSTho gaurazcAsitagaurataH| tataH kramAnmahAvrIhikRSNavrIhijatUmukhAH ||8||
hk transliteration by Sanscriptकुक्कुटाण्डकलावाख्यपारावतकशूकराः| वरकोद्दालकोज्ज्वालचीनशारददर्दुराः ॥९॥
kukkutandaka, lavaka, paravataka, sukara, varaka, uddalaka, ujvala, cina, sarada, dardura,
english translation
kukkuTANDakalAvAkhyapArAvatakazUkarAH| varakoddAlakojjvAlacInazAradadardurAH ||9||
hk transliteration by Sanscriptगन्धनाः कुरुविन्दाश्च गुणैरल्पान्तराः स्मृताः| स्वादुरम्लविपाकोऽन्यो व्रीहिः पित्तकरो गुरुः ॥१०॥
gandhana and kuruvinda. The other types of rice are – sweet in taste, sour at the end of digestion, increases Pitta and are hard to digest.
english translation
gandhanAH kuruvindAzca guNairalpAntarAH smRtAH| svAduramlavipAko'nyo vrIhiH pittakaro guruH ||10||
hk transliteration by Sanscript