Sushruta Samhita

siva.sh/sushruta-samhita/sutra-sthana/42/8

तत्र शैत्यरौक्ष्यलाघववैशद्यवैष्टम्भ्यगुणलक्षणो वायुः, तस्य समानयोनिः कषायो रसः; सोऽस्य शैत्याच्छैत्यं वर्धयति, रौक्ष्याद्रौक्ष्यं, लाघवाल्लाघवं, वैशद्याद्वैशद्यं, वैष्टम्भ्याद्वैष्टम्भ्यमिति; (१) | औष्ण्यतैक्ष्ण्यरौक्ष्यलाघववैशद्यगुणलक्षणं पित्तं, तस्य समानयोनिः कटुको रसः; सोऽस्य औष्ण्यादौष्ण्यं वर्धयति, तैक्ष्ण्यात्तैक्ष्ण्यं, रौक्ष्याद्रौक्ष्यं, लाघवाल्लाघवं, वैशद्याद्वैशद्यमिति(२) | माधुर्यस्नेहगौरवशैत्यपैच्छिल्यगुणलक्षणः श्लेष्मा; तस्य समानयोनिर्मधुरो रसः, सोऽस्य माधुर्यान्माधुर्यं वर्धयति, स्नेहात् स्नेहं, गौरवाद्गौरवं, शैत्याच्छैत्यं, पैच्छिल्यात्पैच्छिल्यमिति (३) | तस्य पुनरन्ययोनिः कटुको रसः; स श्लेष्मणः प्रत्यनीकत्वात् कटुकत्वान्माधुर्यमभिभवति, रौक्ष्यात् स्नेहं, लाघवाद्गौरवम्, औष्ण्याच्छैत्यं, वैशद्यात् पैच्छिल्यमिति | तदेतन्निदर्शनमात्रमुक्तं भवति (४) ||८||

sanskrit

In this context, the qualities of coldness, roughness, lightness, non-oiliness, and obstruction are characteristic of Vayu (air). The Kashaya (astringent) taste, which is of the same origin as Vayu, increases coldness, roughness, lightness, non-oiliness, and obstruction. (1) Pitta (bile) is characterized by warmth, sharpness, roughness, lightness, non-oiliness, and obstruction. The Katuka (bitter) taste, which has the same origin as Pitta, increases warmth, sharpness, roughness, lightness, and non-oiliness. (2) Kapha (phlegm) is characterized by sweetness, oiliness, heaviness, coldness, and smoothness. The Madhura (sweet) taste, which has the same origin as Kapha, increases sweetness, oiliness, heaviness, coldness, and smoothness. (3) However, the Katuka (bitter) taste, with a different origin, counteracts Kapha, resulting in predominance of bitterness over sweetness, and changes roughness to oiliness, heaviness to lightness, warmth to coldness, and smoothness to non-smoothness. This is a mere illustration. (4)

english translation

hindi translation

tatra zaityaraukSyalAghavavaizadyavaiSTambhyaguNalakSaNo vAyuH, tasya samAnayoniH kaSAyo rasaH; so'sya zaityAcchaityaM vardhayati, raukSyAdraukSyaM, lAghavAllAghavaM, vaizadyAdvaizadyaM, vaiSTambhyAdvaiSTambhyamiti; (1) | auSNyataikSNyaraukSyalAghavavaizadyaguNalakSaNaM pittaM, tasya samAnayoniH kaTuko rasaH; so'sya auSNyAdauSNyaM vardhayati, taikSNyAttaikSNyaM, raukSyAdraukSyaM, lAghavAllAghavaM, vaizadyAdvaizadyamiti(2) | mAdhuryasnehagauravazaityapaicchilyaguNalakSaNaH zleSmA; tasya samAnayonirmadhuro rasaH, so'sya mAdhuryAnmAdhuryaM vardhayati, snehAt snehaM, gauravAdgauravaM, zaityAcchaityaM, paicchilyAtpaicchilyamiti (3) | tasya punaranyayoniH kaTuko rasaH; sa zleSmaNaH pratyanIkatvAt kaTukatvAnmAdhuryamabhibhavati, raukSyAt snehaM, lAghavAdgauravam, auSNyAcchaityaM, vaizadyAt paicchilyamiti | tadetannidarzanamAtramuktaM bhavati (4) ||8||

hk transliteration

siva.sh/sushruta-samhita/sutra-sthana/42/8

तत्र शैत्यरौक्ष्यलाघववैशद्यवैष्टम्भ्यगुणलक्षणो वायुः, तस्य समानयोनिः कषायो रसः; सोऽस्य शैत्याच्छैत्यं वर्धयति, रौक्ष्याद्रौक्ष्यं, लाघवाल्लाघवं, वैशद्याद्वैशद्यं, वैष्टम्भ्याद्वैष्टम्भ्यमिति; (१) | औष्ण्यतैक्ष्ण्यरौक्ष्यलाघववैशद्यगुणलक्षणं पित्तं, तस्य समानयोनिः कटुको रसः; सोऽस्य औष्ण्यादौष्ण्यं वर्धयति, तैक्ष्ण्यात्तैक्ष्ण्यं, रौक्ष्याद्रौक्ष्यं, लाघवाल्लाघवं, वैशद्याद्वैशद्यमिति(२) | माधुर्यस्नेहगौरवशैत्यपैच्छिल्यगुणलक्षणः श्लेष्मा; तस्य समानयोनिर्मधुरो रसः, सोऽस्य माधुर्यान्माधुर्यं वर्धयति, स्नेहात् स्नेहं, गौरवाद्गौरवं, शैत्याच्छैत्यं, पैच्छिल्यात्पैच्छिल्यमिति (३) | तस्य पुनरन्ययोनिः कटुको रसः; स श्लेष्मणः प्रत्यनीकत्वात् कटुकत्वान्माधुर्यमभिभवति, रौक्ष्यात् स्नेहं, लाघवाद्गौरवम्, औष्ण्याच्छैत्यं, वैशद्यात् पैच्छिल्यमिति | तदेतन्निदर्शनमात्रमुक्तं भवति (४) ||८||

sanskrit

In this context, the qualities of coldness, roughness, lightness, non-oiliness, and obstruction are characteristic of Vayu (air). The Kashaya (astringent) taste, which is of the same origin as Vayu, increases coldness, roughness, lightness, non-oiliness, and obstruction. (1) Pitta (bile) is characterized by warmth, sharpness, roughness, lightness, non-oiliness, and obstruction. The Katuka (bitter) taste, which has the same origin as Pitta, increases warmth, sharpness, roughness, lightness, and non-oiliness. (2) Kapha (phlegm) is characterized by sweetness, oiliness, heaviness, coldness, and smoothness. The Madhura (sweet) taste, which has the same origin as Kapha, increases sweetness, oiliness, heaviness, coldness, and smoothness. (3) However, the Katuka (bitter) taste, with a different origin, counteracts Kapha, resulting in predominance of bitterness over sweetness, and changes roughness to oiliness, heaviness to lightness, warmth to coldness, and smoothness to non-smoothness. This is a mere illustration. (4)

english translation

hindi translation

tatra zaityaraukSyalAghavavaizadyavaiSTambhyaguNalakSaNo vAyuH, tasya samAnayoniH kaSAyo rasaH; so'sya zaityAcchaityaM vardhayati, raukSyAdraukSyaM, lAghavAllAghavaM, vaizadyAdvaizadyaM, vaiSTambhyAdvaiSTambhyamiti; (1) | auSNyataikSNyaraukSyalAghavavaizadyaguNalakSaNaM pittaM, tasya samAnayoniH kaTuko rasaH; so'sya auSNyAdauSNyaM vardhayati, taikSNyAttaikSNyaM, raukSyAdraukSyaM, lAghavAllAghavaM, vaizadyAdvaizadyamiti(2) | mAdhuryasnehagauravazaityapaicchilyaguNalakSaNaH zleSmA; tasya samAnayonirmadhuro rasaH, so'sya mAdhuryAnmAdhuryaM vardhayati, snehAt snehaM, gauravAdgauravaM, zaityAcchaityaM, paicchilyAtpaicchilyamiti (3) | tasya punaranyayoniH kaTuko rasaH; sa zleSmaNaH pratyanIkatvAt kaTukatvAnmAdhuryamabhibhavati, raukSyAt snehaM, lAghavAdgauravam, auSNyAcchaityaM, vaizadyAt paicchilyamiti | tadetannidarzanamAtramuktaM bhavati (4) ||8||

hk transliteration