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पिप्पली नागरं वृष्यं कटु चावृष्यमुच्यते। कषायः स्तम्भनः शीतः सोऽभयायामतोऽन्यथा ॥५१॥
pippali and shunthi (through katurasa) are aphrodisiac. Kashaya rasa is stambhana (stopping or stalling) and sheeta (cold) but haritaki (through kashaya) is the exception (it is laxative and hot).
english translation
तस्माद्रसोपदेशेन न सर्वं द्रव्यामादिशेत्। दृष्टं तुल्यरसेऽप्येवं द्रव्ये द्रव्ये गुणान्तरम् ॥५२॥
Hence only on the basis of rasa, one cannot prescribe all the substances when even in substances of similar rasa, difference in properties is observed in individual cases.
english translation
रौक्ष्यात् कषायो रूक्षाणामुत्तमो मध्यमः कटुः। तिक्तोऽवरस्तथोष्णानामुष्णत्वाल्लवणः परः ॥५३॥
From the point of view of six prominent guna, the rasas have been positioned in three degree. Considering rukshatva (dryness), kashaya comes in the highest degree, katu in the medium degree and tikta in the lowest degree.
english translation
मध्योऽम्लः कटुकश्चान्त्यः स्निग्धानां मधुरः परः। मध्योऽम्लो लवणश्चान्त्यो रसः स्नेहान्निरुच्यते ॥५४॥
Considering ushnatva (hotness), lavana comes on the top, amla in the middle, katuka on the bottom. From the point of view of snigdhatva (unctuousness), madhura is in the highest degree, amla in the middle and lavana in the lowest one.
english translation
मध्योत्कृष्टावराः शैत्यात् कषायस्वादुतिक्तकाः । स्वादुर्गुरुत्वादधिकः कषायाल्लवणोऽवरः ॥५५॥
Considering sheetatwa (coldness), madhura, kashaya and tikta come in order of superiority. Considering gurutva (heaviness), madhura comes in the highest degree, kashaya comes next, and lavana in the lowest degree. Considering laghutva (lightness), tikta comes on the top,
english translation