1.
रसायन अध्याय:
Rasayana Adhyaya (Rejuvenation therapy)
2.
वाजीकरणाऽध्याय:
Vajikarana Adhyaya (Aphrodisiac therapy, virility and treatment of sexual dysfunctions)
3.
ज्वरचिकित्सितम्
Jwara Chikitsa (Management of Jwara (different types of fever))
4.
रक्तपित्तचिकित्सितम्
Raktapitta Chikitsa (Management of Raktapitta (Bleeding Disorders))
5.
गुल्मचिकित्सितम्
Gulma Chikitsa (Management of Gulma)
6.
प्रमेहचिकित्सितम्
Prameha Chikitsa (Management of Prameha (Urinary Diseases including diabetes))
7.
कुष्ठचिकित्सितम्
Kushtha Chikitsa (Management of Kushtha (Skin Diseases))
8.
राजयक्ष्मचिकित्सितम्
Rajayakshma Chikitsa (Management of Rajayakshma (Wasting Diseases))
9.
उन्मादचिकित्सितम्
Unmada Chikitsa (Management of Unmada (Psychosis Disorders))
10.
अपस्मारचिकित्सितम्
Apasmara Chikitsa (Management of Apasmara (Seizure disorders))
11.
क्षतक्षीणचिकित्सितम्
Kshatakshina Chikitsa (Management of Kshata-kshina (Emaciation due to Trauma))
12.
श्वयथुचिकित्सितम्
Shvayathu Chikitsa (Management of Shvayathu (Various types of Swellings))
13.
उदरचिकित्सितम्
Udara Chikitsa (Management of Udara (Generalized enlargement of Abdomen))
•
अर्शश्चिकित्सितम्
Arsha Chikitsa (Management of Arsha (Hemorrhoids))
15.
ग्रहणीदोषचिकित्सितम्
Grahani Dosha Chikitsa (Management of Grahani (Diseases of digestion and metabolism))
16.
पाण्डुरोगचिकित्सितम्
Pandu Chikitsa (Management of Pandu (Anemia and diseases due to blood deficiency))
17.
हिक्काश्वासचिकित्सितम्
Hikka Shwasa Chikitsa (Management of Hikka (Hiccups) and Shwasa (Dyspnea))
18.
कासचिकित्सितम्
Kasa Chikitsa (Management of Kasa (Cough of various origins))
19.
अतिसारचिकित्सितम्
Atisara Chikitsa (Management of Atisara (diarrhea and associated disorders))
20.
छर्दिचिकित्सितम्
Chhardi Chikitsa (Management of Chhardi (vomiting))
21.
विसर्पचिकित्सितम्
Visarpa Chikitsa (Management of Visarpa (acute spreading erysepalas))
22.
तृष्णाचिकित्सितम्
Trishna Chikitsa (Management of Trishna (Morbid thirst))
23.
विषचिकित्सितम्
Visha Chikitsa (Management of Visha (various types of poisoning))
24.
मदात्ययचिकित्सितम्
Madatyaya Chikitsa (Management of Madatyaya (Intoxication))
25.
द्विव्रणीयचिकित्सितम्
Dwivraniya Chikitsa (Management of two types of Vrana (ulcers))
26.
त्रिमर्मीयचिकित्सितम्
Trimarmiya Chikitsa (Management of Trimarma (diseases of three vital organs))
27.
ऊरुस्तम्भचिकित्सितम्
Urustambha Chikitsa (Management of Urustambha (Diseases of thigh and hip))
28.
वातव्याधिचिकित्सितम्
Vatavyadhi Chikitsa (Management of diseases caused by vata dosha)
Progress:46.0%
चित्रकं हपुषां हिङ्गुं दद्याद्वा तक्रसंयुतम्| पञ्चकोल युतं वाऽपि तक्रमस्मै प्रदापयेत्||७१||
sanskrit
11. Chitraka(Plumbago Zylanica), hapushpa and hingu mixed with Butter-milk 12. Panchakola [(Sunthi (Zingiber officinale)pippali (piper longum), pippali moola, chavya (Piper retrofractum) and chitraka (Plumbago Zylanica)) should be given with butter-milk.
english translation
citrakaM hapuSAM hiGguM dadyAdvA takrasaMyutam| paJcakola yutaM vA'pi takramasmai pradApayet||71||
hk transliteration by Sanscriptहपुषां कुञ्चिकां धान्यमजाजीं कारवीं शटीम्| पिप्पलीं पिप्पलीमूलं चित्रकं हस्तिपिप्पलीम्||७२||
sanskrit
[Takraarishta] The powder of hapusha, kunchika, dhanyaka (Coriandrum sativum), jeera (Cuminum Cyminum), karavi (Foeniculum Vulgare), kachur, pippali (Piper longum), pippali mula ( root of Piper longum), chitraka (Plumbagoylanica) gajapippali (Scindapsus officinalis Schoott.),
english translation
hapuSAM kuJcikAM dhAnyamajAjIM kAravIM zaTIm| pippalIM pippalImUlaM citrakaM hastipippalIm||72||
hk transliteration by Sanscriptयवानीं चाजमोदां च चूर्णितं तक्रसंयुतम्| मन्दाम्लकटुकं विद्वान् स्थापयेद्धृतभाजने||७३||
sanskrit
yavani (Trachyspermum ammi) and ajamoda (Carum roxburghianum) (in equal quantity) should be taken in a jar which is smeared with ghee, butter-milk. The paste of the ingredients to be kept in the jar will be slightly sour and pungent.
english translation
yavAnIM cAjamodAM ca cUrNitaM takrasaMyutam| mandAmlakaTukaM vidvAn sthApayeddhRtabhAjane||73||
hk transliteration by Sanscriptव्यक्ताम्लकटुकं जातं तक्रारिष्टं मुखप्रियम्| प्रपिबेन्मात्रया कालेष्वन्नस्य तृषितस्त्रिषु||७४||
sanskrit
When it is well fermented, the sour and pungent tastes become well manifested. This is called takraarishta, which is very delicious in taste. This drink should be taken in apropriate dose during the beginning, middle and end of meals, to overcome thirst.
english translation
vyaktAmlakaTukaM jAtaM takrAriSTaM mukhapriyam| prapibenmAtrayA kAleSvannasya tRSitastriSu||74||
hk transliteration by Sanscriptदीपनं रोचनं वर्ण्यं कफवातानुलोमनम्| गुद श्वयथु कण्ड्वर्तिनाशनं बलवर्धनम्||७५||
sanskrit
It also stimulates digestion, improves appetite, promotes complexion, helps in downward movement of kapha and vata, cures swelling, itching and pain in anus and promotes strength.
english translation
dIpanaM rocanaM varNyaM kaphavAtAnulomanam| guda zvayathu kaNDvartinAzanaM balavardhanam||75||
hk transliteration by SanscriptCharak Samhita
Progress:46.0%
चित्रकं हपुषां हिङ्गुं दद्याद्वा तक्रसंयुतम्| पञ्चकोल युतं वाऽपि तक्रमस्मै प्रदापयेत्||७१||
sanskrit
11. Chitraka(Plumbago Zylanica), hapushpa and hingu mixed with Butter-milk 12. Panchakola [(Sunthi (Zingiber officinale)pippali (piper longum), pippali moola, chavya (Piper retrofractum) and chitraka (Plumbago Zylanica)) should be given with butter-milk.
english translation
citrakaM hapuSAM hiGguM dadyAdvA takrasaMyutam| paJcakola yutaM vA'pi takramasmai pradApayet||71||
hk transliteration by Sanscriptहपुषां कुञ्चिकां धान्यमजाजीं कारवीं शटीम्| पिप्पलीं पिप्पलीमूलं चित्रकं हस्तिपिप्पलीम्||७२||
sanskrit
[Takraarishta] The powder of hapusha, kunchika, dhanyaka (Coriandrum sativum), jeera (Cuminum Cyminum), karavi (Foeniculum Vulgare), kachur, pippali (Piper longum), pippali mula ( root of Piper longum), chitraka (Plumbagoylanica) gajapippali (Scindapsus officinalis Schoott.),
english translation
hapuSAM kuJcikAM dhAnyamajAjIM kAravIM zaTIm| pippalIM pippalImUlaM citrakaM hastipippalIm||72||
hk transliteration by Sanscriptयवानीं चाजमोदां च चूर्णितं तक्रसंयुतम्| मन्दाम्लकटुकं विद्वान् स्थापयेद्धृतभाजने||७३||
sanskrit
yavani (Trachyspermum ammi) and ajamoda (Carum roxburghianum) (in equal quantity) should be taken in a jar which is smeared with ghee, butter-milk. The paste of the ingredients to be kept in the jar will be slightly sour and pungent.
english translation
yavAnIM cAjamodAM ca cUrNitaM takrasaMyutam| mandAmlakaTukaM vidvAn sthApayeddhRtabhAjane||73||
hk transliteration by Sanscriptव्यक्ताम्लकटुकं जातं तक्रारिष्टं मुखप्रियम्| प्रपिबेन्मात्रया कालेष्वन्नस्य तृषितस्त्रिषु||७४||
sanskrit
When it is well fermented, the sour and pungent tastes become well manifested. This is called takraarishta, which is very delicious in taste. This drink should be taken in apropriate dose during the beginning, middle and end of meals, to overcome thirst.
english translation
vyaktAmlakaTukaM jAtaM takrAriSTaM mukhapriyam| prapibenmAtrayA kAleSvannasya tRSitastriSu||74||
hk transliteration by Sanscriptदीपनं रोचनं वर्ण्यं कफवातानुलोमनम्| गुद श्वयथु कण्ड्वर्तिनाशनं बलवर्धनम्||७५||
sanskrit
It also stimulates digestion, improves appetite, promotes complexion, helps in downward movement of kapha and vata, cures swelling, itching and pain in anus and promotes strength.
english translation
dIpanaM rocanaM varNyaM kaphavAtAnulomanam| guda zvayathu kaNDvartinAzanaM balavardhanam||75||
hk transliteration by Sanscript