Astanga Hrudaya
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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
सृष्टमूत्रपुरीषाश्च 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
षष्टिको 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
कुक्कुटाण्डकलावाख्यपारावतकशूकराः। वरकोद्दालकोज्ज्वालचीनशारददर्दुराः ॥९॥
kukkutandaka, lavaka, paravataka, sukara, varaka, uddalaka, ujvala, cina, sarada, dardura,
english translation
गन्धनाः 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