Rasa: Difference between revisions
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{| class="wikitable" style="align:left;" | {| class="wikitable" style="align:left;" | ||
|+ style="text-align:left;" | Table 4: Relation of guna and rasa | |+ style="text-align:left;" | Table 4: Relation of guna and rasa | ||
! Guna | ! [[Guna|Guna]] | ||
! Rasa | ! Rasa | ||
|- | |- | ||
| Line 314: | Line 314: | ||
|- | |- | ||
| Dry (ruksha) | | Dry (ruksha) | ||
| Kashaya | | [[Kashaya|Kashaya]] | ||
| Katu | | [[Katu|Katu]] | ||
| Tikta | | [[Tikta|Tikta]] | ||
|- | |- | ||
| Oily (snigdha) | | Oily (snigdha) | ||
| Madhura | | [[Madhura|Madhura]] | ||
| Amla | | [[Amla|Amla]] | ||
| Lavana | | [[Lavana|Lavana]] | ||
|- | |- | ||
| Hot (ushna) | | Hot (ushna) | ||
| Lavana | | [[Lavana|Lavana]] | ||
| Amla | | [[Amla|Amla]] | ||
| Katu | | [[Katu|Katu]] | ||
|- | |- | ||
| Cold (sheeta) | | Cold (sheeta) | ||
| Kashaya | | [[Kashaya|Kashaya]] | ||
| Madhura | | [[Madhura|Madhura]] | ||
| Tikta | | [[Tikta|Tikta]] | ||
|- | |- | ||
| Guru (heavy to digest) | | Guru (heavy to digest) | ||
| Madhura | | [[Madhura|Madhura]] | ||
| Kashaya | | [[Kashaya|Kashaya]] | ||
| Lavana | | [[Lavana|Lavana]] | ||
|- | |- | ||
| Laghu (light to digest) | | Laghu (light to digest) | ||
| Tikta | | [[Tikta|Tikta]] | ||
| Katu | | [[Katu|Katu]] | ||
| Amla | | [[Amla|Amla]] | ||
|- | |- | ||
|} | |} | ||
<div style='text-align:justify;'> | <div style='text-align:justify;'> | ||
Among the twenty characteristics beginning with heaviness (gurvadiguna), the six listed above are the most prominent, achieving the level of potency (virya). They distinguish three levels of prominence: superior, medium, and inferior. The dravya (substances) with sweet taste predominantly have heavy to digest, unctuous, and cold qualities. <br/> | Among the twenty characteristics beginning with heaviness (gurvadiguna), the six listed above are the most prominent, achieving the level of potency (virya). They distinguish three levels of prominence: superior, medium, and inferior. The [[Dravya|dravya (substances)]] with sweet taste predominantly have heavy to digest, unctuous, and cold qualities. <br/> | ||
The dravya with bitter, astringent, and salty tastes predominantly have light to digest, dry, and hot properties.<ref>AyuSoft Team. Rasa-Siddhaanta Tastes: All Useful all Over [Internet]. 2006 [cited 2022 Oct 9]. Available from: https://ayusoft.ayush.gov.in/rasa-siddhaanta-tastes-all-useful-all-over/</ref></div> | The [[Dravya|dravya]] with bitter, astringent, and salty tastes predominantly have light to digest, dry, and hot properties.<ref>AyuSoft Team. Rasa-Siddhaanta Tastes: All Useful all Over [Internet]. 2006 [cited 2022 Oct 9]. Available from: https://ayusoft.ayush.gov.in/rasa-siddhaanta-tastes-all-useful-all-over/</ref></div> | ||
== Primary Taste and adjunct, secondary taste (anurasa) == | == Primary Taste and adjunct, secondary taste (anurasa) == | ||