Sushruta Samhita Sutrasthana Chapter 42 Rasa Vishesha Vijnaniya Adhyaya (Knowledge of Properties of Tastes)

The 42nd chapter of Sutrasthana of Sushruta Samhita is named as Rasa Vishesha Vijnaniya Adhyaya. This chapter deals with Knowledge of Properties of Tastes.

अथतो  रसाविशेषविज्ञानीयमध्यायं व्याख्यास्यमः ॥१॥
यथोवाच  भगवान् धन्वन्तरिः ॥२॥

We will now expound the chapter by name Rasavisesa Vijnana- Knowledge of properties of tastes, as revealed by the venerable Dhanvantari.

Rasotpatti-genesis of tastes

आकाशपवनदहनतोयभूमिषु यथासङ्ख्चमेकोत्तरपरीवृद्धाःशब्दस्पर्शरूपरसगन्धाः,तसादाप्यो रसः । परस्परसंसर्गात् परस्परनुग्रहात्  परस्परानुप्रवेशाच्च सर्वेषु सर्वेषां सान्निध्यमस्ति, उत्कर्र्षापकर्षात्तु ग्रहणम् । स खल्वाप्यो  रसः शेषभूतसंसर्गाद्विदग्धः षोढा विभज्यते; तद्यथा-मधुरोऽम्लो लवणः कटुकस्तिक्रः कषाय इति॥ ते च भूयः  परस्परसंसर्गात्त्रिषष्टिधा भिद्यन्ते । तत्र, भूम्यम्बुगुणबाहुल्यान्मधुरः ,  भूम्यग्रिगुणबाहुल्यादम्लः,  तोयाग्रिगुणबाहुल्याल्लवणः, वाय्वग्रिगुणबाहुल्यात् कटुकः, वाय्वाकाशगुणबाहुल्यात्तिक्तः, पृथिव्यनिलगुणबाहुल्यात् कषाय इति ॥३॥

Akasa – ether, Pavana or Vayu – air, Dahana or Tejas / Agni – fire, Toya, Ap or Jala – water and Bhumi or Prithvi – earth are the five elements. In the mentioned succeeding order, these elements give rise to Sabda – sound, Sparsa – touch, Rupa – sight, Rasa – taste and Gandha – smell respectively. Therefore, Rasa – taste is Apya – predominant in water element.

There is presence of all bhutas in all the dravyas – substances because of three reasons –

–       Their (bhutas) mutual combination,
–       Their mutual help and
–       Their mutual admixture

This shall be known by inference – by seeing either more or less qualities of bhutas forming the dravyas.

Rasa is apya i.e. predominantly made up of water element and also has qualities of the same. But this rasa, after combining with remaining Bhutas and undergoing ripening – process by heat becomes six types. They are –

–       Madhura – sweet taste
–       Amla – sour taste
–       Lavana – salt / saline taste
–       Katuka – pungent taste
–       Tikta – bitter taste and
–       Kasaya – astringent taste

By mutual combination, even these six tastes become sixty-three types.

Manifestation of various rasas i.e. tastes from combination and predominance of bhutas

Madhura Rasa (sweet taste) – is born with the predominance of Bhu (prithvi) and Ambu (ap) Bhutas.

Amla Rasa (sour taste) – is born with predominance of Bhu (Prthvi) and Agni (Tejas) Bhutas.

Lavana Rasa (salt taste) – is born with predominance of toya (ap) and agni (tejas) Bhutas.

Katu Rasa (pungent taste) – is born with the predominance of vayu and agni (tejas) Bhutas.

Tikta Rasa (bitter taste) – is born with the predominance of vayu and akasa Bhutas.

Kasaya Rasa (astringent taste) – is born with the predominance of Prthvi and Anila (vayu) Bhutas.

Rasa-Dosha Sambandha: Relation of tastes and Doshas

तत्र, मधुराम्ललवणा वातघ्नाः, मधुरतिक्तकषायाः पितघ्नाः, कटुतिक्तकषाया:श्लेष्मघ्नाः ॥४॥
तत्र वायोरात्मैंवात्मा, पित्तमाग्रेयं, श्लेष्मा सौम्य इति ॥५॥
त इते रसाः स्वयोनिवर्धना, अन्ययोनिप्रशमनाश्च॥६॥

Vata dosha is formed by Vayu Bhuta itself. Likewise, Pitta is born from Agni Bhuta and Slesma from Saumya or Jala Bhuta.

In the body, these tastes would cause an increase of substances produced by their own bhutas. The same tastes would cause decrease of substances produced by different bhutas.

Saumya and Agneya types of tastes

केचिदाहु:० अग्रीषोमीयत्वाज्जगतो रसा द्विविधा:-  सौम्या आग्रेयाश्च। मधुरतिक्तकषायाः सौम्यांः ;  कट्वम्ललवणा आग्रेयाः। तत्र मधुराम्ललवणाः स्निग्धा गुरवश्च, कटुतिक्तकषाया रूक्षा लघवश्च; सौम्याः शीताः, आग्रेया उष्णाः॥७॥

According to some authorities – the tastes are of two kinds only i.e. Saumya – i.e. water / cool and Agneya – fire / hot. The reason they give is that the entire world is predominant with the properties of fire and water.

Among the tastes, Madhura, Tikta and Kashaya are Saumya in nature. On the other hand, Katu, Amla and Lavana are Agneya in nature.

Madhura, Amla and Lavana Rasas are – Snigdha – unctuous and Guru – heavy. Katu, Tikta and Kashaya are – Ruksha – dry and Laghu – light.

Saumya is cold and Agneya is hot.

Vata and Kashaya Rasa

तत्र शैत्यरौक्ष्यलाघववैशद्यवैष्टम्भ्य गुणलक्षणो वायुः, तस्य समानयोनिः कषायो रसः; सोऽस्य शैत्याच्छैत्यं वर्धयति, रौक्ष्याद्रौक्ष्यं, लाघवाल्लाघवं , वैशद्याद्वैशद्यं, वैष्टम्भ्याद्वैष्ट मिति; ॥८(१)॥

The properties of Vata are –
–       Coldness,
–       Dryness,
–       Lightness,
–       Non-sliminess,
–       Withholding (stopping) / obstructing

By origin itself, Kashaya Rasa i.e. astringent taste is identical to Vata.

So the Kashaya Rasa,

–       Increases coldness in the body due to its coldness,
–       Increases dryness in the body due to its dryness
–       increases lightness in the body by its lightness,
–       increases viscidity in the body due to its viscidity
–       it stops movement of things due to its withholding quality

Pitta and Katu Rasa

औष्णयतैक्ष्ण्यरौक्ष्मलाघववै शद्यगुणलक्षणं पित्तं , तस्य समानयोनिः, कटुको रसः; सोऽस्य औष्ण्यादौष्णयं वर्धयति, तैक्ष्णयात्तैक्ष्ण्यं , रौक्ष्याद्रौक्ष्यं, लाघवाल्लाघवं, वैशद्याद्वैशद्यमिति॥८(२)॥

The properties of Pitta are –

–       Heat
–       Sharp / penetrating
–       Dryness
–       Lightness
–       Non-slimy

By origin itself, Katu Rasa i.e. pungent taste is identical to pitta.

So, the katu rasa, –

–       increases heat in the body by its heat,
–       increases sharpness in the body due to its sharpness,
–       increases dryness in the body due to its dryness,
–       increases lightness in the body by its lightness and
–       increases non-sliminess in the body by its non-sliminess.

Kapha and Madhura Rasa

माधुर्यस्नेहगौरवशौत्यपैच्छिल्यगुणलक्ष्णः श्लेष्मा,; तस्य समानयोनिर्मधुरो रसः, सोऽस्य माधुर्यान्माधुर्यं वर्धयति, स्नेहात् स्नेहं, गौरवाद्रौरवं, शौत्याच्छैत्यं, पैच्छिल्यात् पैच्छिल्यमिति ॥८(३)॥

The properties of Kapha are –

–       Sweetness,
–       Unctuousness
–       Heaviness,
–       Coldness,
–       Sliminess

By origin itself, Madhura Rasa i.e. sweet taste is identical to kapha.

So, the Madhura rasa, –

–       increases sweetness in the body by its sweetness,
–       increases unctuousness in the body due to its unctuousness,
–       increases heaviness in the body due to its heaviness,
–       increases coldness in the body by its coldness and
–       increases slimness in the body by its slimness.

तस्य पुनरन्योनिः कटुको रसः स श्लेष्पणः प्रत्यनिकत्वात् कटुकत्वान्माधुर्यमभिभवति, रौक्ष्यात् स्नेहं, रौक्ष्यात् स्नेहं, लाघवाद्रौरवम्, औष्ण्याच्चैत्यं, वैश्द्यात् पैच्छिल्यमिति ।तदेदन्निदर्शनमात्रमुक्तं भवति ॥८(४)॥

By birth (origin) itself, Katu Rasa – pungent taste is different from Kapha. This is because of both possessing opposite qualities.

The pungent taste has the below mentioned kinds of influences on kapha –

–       overpowers sweetness of kapha by its pungency (predominant in pungent taste)
–       overpowers unctuousness of kapha by its dryness,
–       overpowers heaviness of kapha by its lightness,
–       overpowers coldness of kapha by its heat,
–       overpowers sliminess of kapha by its viscidity

This description is just for the sake of illustration only and the impact of other tastes on their relative doshas should be understood in the same way.

Rasa Laksana-properties of tastes

रसलक्षणमत ऊर्ध्वं वक्ष्याम:- तत्र, यः परितोषमुत्पादयति प्रह्लादयति तर्पयति जीवयति मुखोपलेपं जनयति स्लेष्माणं चाभिवर्धयति स मधुरः ; यो दन्तहर्षमुत्पादयति मुखास्त्रावं जनयति श्रद्धां चोत्पादयति सोऽम्लः; यो भक्तरुचिमुत्पादयति कफप्रसेकं  जनयति मार्दवं चापादयति सोऽल्मः; यो भक्तरुचिमुत्पादयति कफप्रसेकं जनयति मार्दवं  चापादयति स लवणः; यो जिह्वाग्रं बाधते उद्वेगं जनयति शिरो गृह्णीते नासिकां चस्रावयति स कटुकः; यो गले चोषमुत्पादयति मुखवैश्द्यं जनयति भक्तरुचिं चापादयति हर्षं च स तिक्तः; यो वत्र परिशोषयति जिह्वां स्तम्भयति कण्ठं बध्नाति हृदयं कर्षति पीडयति च स कषाय इति ॥९॥

Further, we will describe the properties of taste

Rasa Guna – functions of the tastes

Madhura Rasa (sweet taste) 

रसगुणानत ऊर्ध्वं वक्ष्यामः- तत्र, मधुरो  रसो  रसरक्तमांसमेदोऽस्थिमज्जौजः शुक्रस्तन्यवर्धनश्चक्षुष्यः केश्यो वर्ण्यो बलकृत्सन्धानः

शोणितरसप्रसादनो बालवृद्धक्षतक्षीणहितः षट्पदपिपीलिकानामिष्टतमस्तृष्णामूर्च्छादाहप्रशमनः षडिन्द्रियप्रसादनः कृमिकफकरश्चेति; स एवंगुणोऽप्येकएवात्यर्थमासेव्यमानः कासश्वासालसकवमथुवदनमाधुर्यस्वरोपघातकृमिगलगण्डानापादयति तथाऽर्बुदश्लीपदबस्तिगुदोपलेपाभिष्यन्दप्रभृतीञ्जनयति॥१०(१)॥

Properties of sweet taste – Madhura Rasa (sweet taste) –

–       increases / helps growth of Rasa (plasma) Rakta (blood), Mamsa (muscles), Medas (fat), Asthi (bone), Majja (bone marrow), Ojas (essence of dhatus), sukra Semen), and Stanya (breastmilk);
–       is good for the eyes (vision), hairs, colour of the skin,
–       bestows strength,
–       unites things,
–       purifies blood and plasma;
–       best suited to children, old persons, the wounded, emaciated,
–       very much liked by bees and ants;
–       relieves thirst, fainting, burning sensation;
–       satisfies all the six sense organs,
–       produces worms(bacteria etc) and increases Kapha

Effects of consuming only sweet taste –

In spite of possessing all the above said qualities, sweet taste should not be used alone or in excess quality. If used, it will cause many diseases like –

–       cough
–       dyspnoea
–       stagnation of food for long duration in the stomach,
–       vomiting
–       sweetness in the mouth,
–       hindrance to voice / speech
–       manifestation of worms,
–       goitre,
–       malignant tumours,
–       filariasis,
–       collection of wastes / dirt inside the urinary bladder and rectum,
–       conjunctivitis and many such diseases

Amla Rasa (sour taste) 

अम्लो जरणः पाचनो दीपनः पवननिग्रहणोऽनुलोमनः कोष्ठविदाही बहिःशीतः क्लेदनः प्रायशोहृद्यश्चेति; स एवंगुणोऽप्येक एवात्यर्थमुपसेव्यमानो दन्तहर्षनयसंमीलनरोमसं वेजनकफविलयनशरीरशौथिल्यान्यापादयति, तथा  क्षताभिहतदग्धदष्टभग्ररुग्णशूनप्रच्युतावमूत्रितविसर्पितच्छिन्नभिन्नविद्धोत्पिष्टादीनि पाचयत्याग्रेयस्वभावात् परिदहति कण्ठमुरो हृदयं चेति ॥१०(२)॥

Properties of sour taste – Amla Rasa (sour taste –

–       is digestive,
–       kindles hunger and digestion,
–       mitigates pavana (vata),
–       helps elimination (of faces etc),
–       causes burning sensation inside the alimentary tract;
–       is cold to touch,
–       creates moistness and
–       generally good for the heart

Effects of consuming only sour taste

In spite of possessing all the above said qualities, sour taste should not be used alone or in excess quality. If used, it will cause many diseases like –

–       tingling of the teeth,
–       closing of the eyes,
–       horripilation,
–       liquefaction of Kapha and
–       looseness of the body parts

It causes suppuration of wounds caused by –

–       blows and burns,
–       snake bite etc,
–       animal bites,
–       fractures,
–       swelling,
–       dropping (dislocation),
–       insects like spiders etc urinating on the body,
–       touch of poisonous insects,
–       severing, puncturing, tearing, crushing etc of body parts,

Due to its fiery nature it causes burning sensation in the throat, chest and chest (cardiac region).

Lavana Rasa (salt taste) 

लवणः संशोधनः पाचनो विश्लेषणः क्लेदनः शैथिल्यकृदुष्णः सर्वरसप्रत्यनीको मार्गविशोधनः सर्वशरीरावयवमार्दवकरश्चेति; स एवंगुणोऽप्येकएवात्यर्थमासेव्यमानो गात्रकण्डूकोठशोफवैवर्ण्यपुस्त्वोपघातेन्द्रियोपतापमुखाक्षिपाकरक्तपित्तवाशोणिताम्लीकाप्रभृतिनापादयति ॥१०(३)॥

Properties of salt taste – Lavana Rasa (salt taste) –

–       is purifier of the body,
–       digestive,
–       separates mixture of things,
–       causes moistness and looseness,
–       hot (produces heat),
–       suppresses all other tastes, 
–       clears the passages (of Doshas, Dhatus, and Malas), and
–       bestows softness to all the parts of the body

Effects of consuming only salt taste –

In spite of possessing all the above said qualities, salt taste should not be used alone or in excess quality. If used, it will cause –

–       itching
–       skin rashes
–       swelling
–       discolouration
–       impotence
–       debility of sense organs
–       ulceration of mouth and eyes
–       bleeding diseases,
–       gout,
–       sour belching etc.

Katu Rasa (pungent taste) 

कटुको दीपनः पाचनो रोचनः शोधनः स्थौल्यालस्यकफकृमिविषकुष्ठकण्डूप्रशमाः  सन्धिबन्धविच्छेदनोऽवसादनः स्तन्यशुक्रमेदसामुहन्ता चेति: स एवंगुणोऽप्येक एवात्यर्थमुपसेव्यमानो भ्रममदगलताल्वोष्ठशोषदाहसंतापबलविघातकम्पतो दभेदकृत्  करचरणपार्श्वपृष्ठप्रभृतिषु च  वातशूलानापादयति ॥१०(४)॥

Properties of pungent taste – Katu Rasa (pungent taste) –

–       it kindles hunger,
–       is digestive,
–       helps taste,
–       purifies the body,
–       mitigates corpulence (obesity), lassitude, excess of kapha, worms, poison, leprosy,(and some other skin diseases) and itching;
–       releases stiffness of joints,
–       causes depression of the mind and
–       decreases breast milk, semen and fat

Effects of consuming only pungent taste –

In spite of possessing all the above said qualities, pungent taste should not be used alone or in excess quality. If used, it will cause –

–       giddiness
–       toxicity
–       dryness in throat, palate and lips
–       burning sensation
–       heat exhaustion
–       loss of strength,
–       trembling
–       pricking pain
–       vata type of pains in arms, legs, flanks, back etc.

Tikta Rasa (bitter taste) 

तिक्तश्छेदनो रोचनो दीपनः  शोधनः कण्डूकोठतृष्णामूर्च्छाज्वरप्रशमनः स्तन्यशोधनो विण्मूत्रक्लेदमेदोवसापूयोपशोषणश्चेति;  स एवंगुणोऽप्येक एवात्यर्थमुपसेव्यमानो गात्रमन्यास्तम्भाक्षेपकार्दितशिरः शूलभ्रमतोदभेदच्छेदास्यवैरस्यान्यापादयति ॥१०(५)॥

Properties of bitter taste – Tikta Rasa (bitter taste) –

–       it removes adhering,
–       helps taste,
–       kindles hunger,
–       purifies the body,
–       relieves itching, rashes of the skin, thirst, fainting, and fever,
–       purifies breast milk,
–       dries up the faeces, urine, moistness (sweat and other fluids) fat, muscles fat, and pus

Effects of consuming only bitter taste –

In spite of possessing all the above said qualities, bitter taste should not be used alone or in excess quality. If used, it will cause –

–       stiffness of the whole body,
–       wry neck
–       convulsions
–       facial paralysis
–       headache
–       giddiness
–       pains of different kinds, like pricking, cutting, incising etc.
–       bad taste in the mouth

Kasaya Rasa (astringent taste) 

कषायः संग्राहको रोपणः स्तम्भनः शोधनो लेखनः  शोषणः पीडनः क्लेदोपशोषणश्चेति; स एवंगुणोऽप्येक एवात्यर्थमुपसेव्यमानो हृत्पीडास्यशोषोदराध्मानवाक्यग्रहमन्यास्तम्भगात्रस्फुरणचुमुचुमायनाकुञ्चनाक्षेपणप्रभृतीञ्जनयति ॥१०॥

Properties of astringent taste – Kasaya Rasa (astringent taste) –

–       withholds elimination (of faeces etc)
–       heals wounds,
–       causes stiffness,
–       purifies the body,
–       sacrifice,
–       causes dryness, squeezing and
–       dries up moisture

Effects of consuming only astringent taste –

In spite of possessing all the above said qualities, astringent taste should not be used alone or in excess quality. If used, it will cause –

–       pain in the heart / region of the heart
–       dryness of the mouth
–       distension of abdomen
–       hindrance to speaking
–       wryneck
–       throbbing in the body parts
–       tingling
–       constrictions
–       convulsions etc.

Different Vargas

Madhuradi Vargas

अतः सर्वेषामेव द्रव्याण्युपदेक्ष्यामः । तद्यथा-काकोल्यादिः क्षीरघृतवसामज्जशालिषष्टिकयवगोधूममाषश्रृङ्गाटककसेरुकत्रपुसैर्वारुकर्कारुकालाबूकालिन्दकतकगिलोड्चप्रियालपुष्करबीजकाश्मर्यमधुकद्राक्षाखर्जूरराजादनतालिकेरेक्षुविकारबलातिबलात्मगुप्ताविदरीपयस्यागोक्षुरकक्षीरमोरटमधूलिकाकूष्माण्डप्रभृतीनि समासेन मदुरो वर्गः, सैन्धवसौवर्चलबिडपाक्यरोमकसामुद्रकपत्रिमयवक्षारोषरप्रसूतसुवर्चिकाप्रभृतीनि समासेन लवणो वर्गः ; पिप्पल्यादिः सुरसादिः शिग्रमधुशिग्रुमूलकलशुनसुमुखशीतशिवकुष्ठदेवदारुहरेणुकावल्गुजफलचण्डागुग्गुलुमुस्तलाङ्गलकीशुकनासापीलुप्रभृतीनि सालसारादिश्च प्रायशः

कटुको वर्गः ; आरग्वधादिर्गुडूच्यादिर्मण्डूकपर्णीवेत्रकरीरहरिद्राद्वयेन्द्रयववरुणस्वादुकण्टकसप्तपर्णबृहतीद्वयशङ्खिनीद्रवन्तीत्रिवृत्कृतवेधनकर्कोटककारवेल्लवार्ताककरीरकरवीरमुमनःशङ्खपुष्प्यपामागत्रायमाणाशोकरोहिणीवैजयन्तीसुवर्चलापुनर्नवावृश्चिकालीज्योसमासेन तिक्तो वर्गः ; न्यग्रोधादिरम्बष्ठादिः प्रिङ्ग्वादी रोध्रादिस्त्रिफलाशल्लकीजम्ब्वाम्रबकुलतिन्दुकफलानि कतकशाकफलपाषाणभेदकवनस्पतिफलानि सालसारादिश्च प्रायशः कुरुबककोविदारकजाबन्तीचिल्लीपालङ्कचासुनिषण्णकप्रभृतीनि वरकादयो मुद्रादयश्च समासेन कषायो वर्गः ॥११॥

Next, the substances belonging to those tastes will be described.

1. Madhura Varga- sweet group

Below mentioned, in brief, form the Madhura Varga – group of substances which have sweet taste –

–       Kakolyadi gana group of herbs,
–       Ksira – milk
–       Ghrta – ghee
–       Vasa – muscle fat
–       Majja – bone marrow
–       Sali – rice
–       Sastika – paddy grown in sixty days
–       Yava – barley
–       Godhuma – wheat
–       Masa – black gram
–       Ka
–       Kaseruka
–       Trapusa
–       Erv
–       Karkaruka
–       Alabu
–       Kalinda
–       Kataka
–       Gil
–       Priyala
–       Puskarabija
–       Kasmarya
–       Madhuka – Glyzyrrhiza glabra
–       Draksha – raisins
–       Kharjura – dates
–       Rajadana –
–       Tala –
–       Nalikera – coconut
–       Iksuvikara – products of sugarcane like sugar etc.
–       Bala – Sida fordifolia
–       Atibala –
–       Atmagupta – Mucuna pruriens
–       Vidari – Pueraria tuberosa
–       Payasya –
–       Gokshura – Tribullus terestris
–       Ksiramorata
–       Madhulika
–       Kushmanda – Benincisa hispida, Ash gourd
–       Such others having sweet taste

 2.  Amla varga – sour group

Below mentioned, in brief, form the Amla Varga – group of substances which have sweet taste –

–       Dadima – Punica granatum, pomegranate
–       Amalaka – Emblica officinalis,
–       Matulunga –
–       Amrataka –
–       Kapittha –
–       Karamarda –
–       Badara –
–       Kola –
–       Pracinamalaka
–       Tintidik
–       Kosamraka
–       Bhavya
–       Paravata
–       Vetraphala
–       Lakuca
–       Amlavetasa
–       Dantasatha
–       Dadhi – curds
–       Takra – buttermilk,
–       Sura – beer
–       Sukta, Sauviraka,Tusodaka, Dhanyamla – fermented beverages

3. Lavana varga – salt group

Below mentioned, in brief, form the Lavana Varga – group of substances which have salt taste –

–       Saindhava
–       Sauvarcala
–       Bida
–       Pakya – Udbidha / Audbhida Lavana
–       Romakka
–       Samudra
–       Prakrima – salt obtained by boiling salt water
–       Yavaka – barley ash
–       Usara prasuta / Usara Lavana
–       Suvarcika etc.

4. Katuka varga – Pungent group

Below mentioned, in brief, form the Katuka Varga – group of substances which have pungent taste –

–       Pippalyadi Gana group of herbs
–       Surasadi Gana group of herbs,
–       Sigru – Moringa oliefera – drumstick
–       Madhusigru,
–       Mulaka – Raphanus sativus – radish
–       Lasuna – Alium sativum – garlic
–       Sumukha,
–       Sitasiva,
–       Kustha – Saussurea lappa
–       Devadaru – Cedrus deodara
–       Harenuka
–       Avalguja Phala
–       Canda,
–       Guggulu – Commiphora mukul
–       Musta – Cyperus rotundus
–       Langalaki
–       Sukanasa
–       Pila etc.
–       Salasaradi gana group of herbs

5. Tikta Varga – Bitter group

Below mentioned, in brief, form the Tikta Varga – group of substances which have bitter taste –

–       Aragwadhadi gana group of herbs
–       Guducyadi gana group of herbs
–       Mandukaprani
–       Vetrakarira
–       Haridra – Curcuma longa – turmeric
–       Daruharidra – Berberis aristate,
–       Indrayava – seeds of Holarrhena antidysenterica
–       Varuna
–       Swadukantaka
–       Brhati – Solanum indicum
–       Kantakari – Solanum xanthocarpum
–       Sankhini
–       Dravanti
–       Trivrt
–       Krtavedhana
–       Karkotaka
–       Karavella
–       Vartaka
–       Karira
–       Karavira
–       Sumana
–       Sankhapushpi
–       Apamarga – Achyranthus aspera
–       Trayamana
–       Asokarohini
–       Vaijayanti
–       Suvarcala
–       Punarnava – Boerhavia diffusa
–       Vrscikali
–       Jyothirmayi etc.

 6. Kashaya varga – astringent group

Below mentioned, in brief, form the Kasaya Varga – group of substances which have astringent taste –

–       Nyagrodhadi Gana group of herbs,
–       Ambasthadi Gana group of herbs and
–       Priyangvadi Gana group of herbs
–       Rodhradi Gana group of herbs,
–       Triphala,
–       Sallaki,
–       Jambu,
–       Amra,
–       Bakula,
–       Fruits of Tinduka, Kataka and Saka Phala,
–       Pashanabheda,
–       Vanaspatiphala – fruits of trees like Nyagrodha etc groups
–       Salasaradi gana group of herbs
–       Kudhanya Varga – Kurabaka, Kovidaraka, Jivanti, Cilli, Palankya, Sunishannaka etc, Varaka etc
–       Mudagadi etc. (Vidala Varga)

Rasa samyoga Sankhya: Number of combinations of tastes

The number of rasas becomes sixty-three in number due to the combination of these six tastes in different ways. They are as follows –

–       Combination of two-two tastes make fifteen types
–       Combination of three-three tastes make twenty types
–       Combination of four-four tastes make fifteen types
–       Combination of five-five tastes make six types
–       Each taste separately – makes six types
–       Combination of all six tastes make one type

The utility of these will be described elsewhere.

भवति चात्र:-

One verse here:-

जग्धाः षडधिगच्छन्ति बलिनो  वश्यतां रसाः ।
यथा प्रकृपिता दोषा वशं यान्ति बलीयसः ॥१३॥

When strong persons consume the substances of these six tastes, they come under the control of such persons i.e. they do not cause harm, just like the aggravated doshas become subjugated in the body of the strong persons (and do not harm him).

 इति श्रीसुश्रुतसंहितायां सूत्रस्थाने रसविशेषविज्ञानीयो नाम द्विचत्वारिंशत्तमोऽध्यायः ॥४२॥

 Thus ends the forty-second chapter by name Rasavisesa Vijaniya in sutra sthana of Susruta Samhita.