Astanga Hrudaya
Progress:53.6%
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
7.
अन्नरक्षाध्यायः
Anna Raksha Vidhi - Protection of Food
Progress:53.6%
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