Charak Samhita

siva.sh/caraka-samhita/sutra-sthana/25/36

तद्यथा- आहारत्वमाहारस्यैकविधमर्थाभेदात्; स पुनर्द्वियोनिः, स्थावरजङ्गमात्मकत्वात्; द्विविधप्रभावः,हिताहितोदर्कविशेषात्; चतुर्विधोपयोगः, पानाशनभक्ष्यलेह्योपयोगात्; षडास्वादः, रसभेदतः षड्विधत्वात्; विंशतिगुणः,गुरुलघुशीतोष्णस्निग्धरूक्षमन्दतीक्ष्णस्थिरसरमृदुकठिन- विशदपिच्छिलश्लक्ष्णखरसूक्ष्मस्थूलसान्द्रद्रवानुगमात्;अपरिसङ्ख्येयविकल्पः, द्रव्यसंयोगकरणबाहुल्यात् ||३६||

sanskrit

[The classification of food] The dietetic classification of food is as follows: Food is all of one kind in the view of eatability as a common feature. According to the source, food articles are of two types – those based on vegetable sources and those that are based on animal products. It is also of two types based on specific action: actions that have a positive effect and actions that have an unhealthy, unwholesome, or negative effect. Food can also be classified into four groups by the way it is ingested: drinkables, eatables, chewables, and linctuses. Another method of classification categorizes food by taste – and these are six categories. Similarly, from the point of view of their texture or properties, food articles are twenty types : heavy, light, cold, hot, unctuous, dry, slow (dull), sharp, stable, fluidity, soft, hard, clear, viscid, refined, smooth, rough, subtle, gross, dense (or solid) and liquid. Thus, classifications of food can be countless due to the sheer diversity of ingredients, combinations and their preparations.

english translation

tadyathA- AhAratvamAhArasyaikavidhamarthAbhedAt; sa punardviyoniH, sthAvarajaGgamAtmakatvAt; dvividhaprabhAvaH,hitAhitodarkavizeSAt; caturvidhopayogaH, pAnAzanabhakSyalehyopayogAt; SaDAsvAdaH, rasabhedataH SaDvidhatvAt; viMzatiguNaH,gurulaghuzItoSNasnigdharUkSamandatIkSNasthirasaramRdukaThina- vizadapicchilazlakSNakharasUkSmasthUlasAndradravAnugamAt;aparisaGkhyeyavikalpaH, dravyasaMyogakaraNabAhulyAt ||36||

hk transliteration

siva.sh/caraka-samhita/sutra-sthana/25/36

तद्यथा- आहारत्वमाहारस्यैकविधमर्थाभेदात्; स पुनर्द्वियोनिः, स्थावरजङ्गमात्मकत्वात्; द्विविधप्रभावः,हिताहितोदर्कविशेषात्; चतुर्विधोपयोगः, पानाशनभक्ष्यलेह्योपयोगात्; षडास्वादः, रसभेदतः षड्विधत्वात्; विंशतिगुणः,गुरुलघुशीतोष्णस्निग्धरूक्षमन्दतीक्ष्णस्थिरसरमृदुकठिन- विशदपिच्छिलश्लक्ष्णखरसूक्ष्मस्थूलसान्द्रद्रवानुगमात्;अपरिसङ्ख्येयविकल्पः, द्रव्यसंयोगकरणबाहुल्यात् ||३६||

sanskrit

[The classification of food] The dietetic classification of food is as follows: Food is all of one kind in the view of eatability as a common feature. According to the source, food articles are of two types – those based on vegetable sources and those that are based on animal products. It is also of two types based on specific action: actions that have a positive effect and actions that have an unhealthy, unwholesome, or negative effect. Food can also be classified into four groups by the way it is ingested: drinkables, eatables, chewables, and linctuses. Another method of classification categorizes food by taste – and these are six categories. Similarly, from the point of view of their texture or properties, food articles are twenty types : heavy, light, cold, hot, unctuous, dry, slow (dull), sharp, stable, fluidity, soft, hard, clear, viscid, refined, smooth, rough, subtle, gross, dense (or solid) and liquid. Thus, classifications of food can be countless due to the sheer diversity of ingredients, combinations and their preparations.

english translation

tadyathA- AhAratvamAhArasyaikavidhamarthAbhedAt; sa punardviyoniH, sthAvarajaGgamAtmakatvAt; dvividhaprabhAvaH,hitAhitodarkavizeSAt; caturvidhopayogaH, pAnAzanabhakSyalehyopayogAt; SaDAsvAdaH, rasabhedataH SaDvidhatvAt; viMzatiguNaH,gurulaghuzItoSNasnigdharUkSamandatIkSNasthirasaramRdukaThina- vizadapicchilazlakSNakharasUkSmasthUlasAndradravAnugamAt;aparisaGkhyeyavikalpaH, dravyasaMyogakaraNabAhulyAt ||36||

hk transliteration