Shuka Dhanya Varga

8/15/2019 Shuka Dhanya Varga

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5a"aka, /aayana, #aamshu, Vashpa, 2aishadha "arieties of rice are

S"adu – sweet,

6shna – hot in potency,

Guru – hard to digest,

Sh!eshmapitta!a – increases $apha and #itta

Snigdha (unctuous, oi!y)

4m!apaka – undergoes sour taste con"ersion after digestion

Srushtamutrapureesha – increases bu!k and "o!ume of faeces and urine

They are bad in their re"erse order&

Shashtika Sha!i – #addy which matures in 78 days –

Shashtika sha!i – the paddy which matures in 78 days is best among a!! paddy& 1t is

Snigdha – unctuous, oi!y

Grahi – absorbent, usefu! in ma! absorption syndrome and diarrhea

%aghu (!ight to digest)

S"adu – sweet

Tridoshaghna – ba!ances a!! the three Doshas

Sthira – brings in stabi!ity

/ima –coo!ant

1t is of two types – Gaura – white and 4sita gaura (b!ackish white)&

2e3t inferior to shashtika is maha"rihi, ne3t to that is krishna"rihi and the otherssuch as 9atu mukha, kukkutandaka, !a"aka, para"ataka, sukara, "araka, udda!aka,

u9"a!a, cina, sarada, dardura, gandhana and kuru"inda& : b '8 a

The other types of rice are – sweet in taste, sour at the end of digestion, increases#itta and are hard to digest& 1t increases "o!ume of urine and faeces, increases bodyheat and causes imba!ance of Tridosha& – '8 – ''



Truna dhanya Varga – group of grains produced by grass !ike p!ants –

$angu, $odra"a, 2ee"ara, Shyamaka and other grains are co!d in potency, easi!ydigestib!e, increases Vata, %ekhana (scraping, scari+cient) and ba!ance $apha and#itta& – ''

;f them, #riyangu he!ps in fracture hea!ing, nutriti"e, nourishing and is hard todigest&

$oradusha is grahi (absorbent), coo!ant and anti poisonous&

(5a"a) -ar!ey bene+ts

5a"a (-ar!ey) is

Rooksha (dry)

Sheeta – co!d

Guru (/ea"y to digest)

S"adu – .adhura (sweet)

Sara – promotes bowe! mo"ements

Vit "ata krut – it increases the bu!k of faeces and causes <atus

Vrushya – natura! aphrodisiac

Stairyakrut – increases body stabi!ity

6sefu! in

.utrameda – urinary disorder

#itta – $apha imba!ance disorders

#eenasa – running nose, rhinitis

Shwasa – 4sthma, =;#D, whee ing, breathing di>cu!ty

$asa – cough, co!d

6rusthamba – thigh sti?ness

$antaroga – diseases of throat

Twakroga – skin diseases – ' – '@



4nuya"a ( a sma!! si ed bar!ey) is inferior in 0ua!ities to that of 5a"a& Venuya"a(seeds of bamboo) is non unctuous and hot in potency& 'A

Godhuma – Bheat bene+ts –

Bheat is

Vrushya – natura! aphrodisiac

Sheeta – co!d


Snigdha – unctuous, oi!y

Ci"aniya – en!i"ening

Vatapittaha – ba!ances Vata and #itta

Sandhanakari – hea!s fractures and wounds

.adhura (sweet)

Sthairyakrut – increases body stabi!ity


#athya – can be had on dai!y basis

2andimukhi "ariety of wheat is good for hea!th& 1t is

Sheeta – co!d

$ashaya (astringent)

.adhura (sweet)

4nd %aghu (!ight to digest) '7

Shimbidhanya "arga – (group of !egumes and pu!ses)

.udga (green gram) , adhaki (toor da!), masura(!enti!) and other "arieties be!ong tothe group ca!!ed shimbidhanya (those ha"ing podsE!egumes)&

Vibandhakrut – They cause constipation,

$ashaya, Swadu – astringent sweet in taste,

Grahi – absorbent,



$atu "ipaka – pungent after digestion,

Sheeta – co!d in potency,

%aghu – easi!y digestib!e,

mitigate fat, kapha, asra (b!ood) and pitta, suited for use as e3terna! app!ication andbathing the body parts etc& ': 'F a

4mong them, mudga (green gram) is best, it causes mi!d increase of cha!a ("ata)

ka!aya (round pea) causes "ata and dryness, produces more faeces and is hard todigest 'F

Ra9amasha (big si ed b!ack gram) increases Vata, it is dry, hea"y to digest andincreases bu!k of faeces&

/orse gram bene+ts –

$u!ttha (horse gram) is


4m!apaka – sour at the end of digestion,

c!eanses semen, usefu! in

urinary stones,

Shwasa – 4sthma, =;#D, whee ing, breathing di>cu!ty

#eenasa – running nose, rhinitis

$asa – cough, co!d

$apha – Vata diseases

-ut it increases b!eeding disorders and is not recommended in such conditions, !ikemenorrhagia& '

2ishpa"a (<at bean) aggra"ates "ata, pitta, b!eeding disorders,

it increases breast mi!k production and promotes urine formation& 1t is



Vidahi – increases burning sensation



1t is not good for eyes and semen 0ua!ity&

1t decreases $apha, in<ammation and is usefu! in poisoning& H8

.asha – -!ack gram bene+ts

-!ack gram is

Snigdha – unctuous,

-a!ya – increases strength,

increases kapha and #itta

.a!akara – increases bu!k of faeces,

Sara – !a3ati"e,

Guru – not easi!y digestib!e,


Vatahara – mitigate Vata,

.adhura – sweet in taste,

shukra "ruddhikara, Virekakrut – increases semen and promotes e9acu!ationstrength& H'

Iruits of kakando!a and atmagupta (.ucuna pruriens) are simi!ar to b!ack gram in

0ua!ities& HH

Sesame seed bene+ts

Ti!a (sesamum) is

6shna – hot in potency ,

T"achya – good for the skin,

Sheetasparsha – co!d on touch,$eshya – good for hairs,

-a!ya – strengthening,

Guru – hard to digest,

4!pamutra – produces !itt!e 0uantity of urine,



$atu paka – pungent at the end of digestion

.edhakrut – increases inte!!igence,

4gnikrut – increases digesti"e function,

and increases kapha and pitta& H

Seeds of uma (!inseed) is

Snigdha unctuous,

.adhura Tikta – sweet – bitter in taste,


increases kapha and pitta, hard to digest, not good for "ision and semen,

pungent at the end of digestion&

Simi!ar are the seeds of kusumbha& H@

.asa (b!ack gram) in the group of simbi9a (!egumes) and ya"aka (sma!! bar!ey) inthe group of suka9a (cerea!s) are inferior&

Iresh grains (9ust har"ested) are abhisyandi (causes e3cess e3udation from tissuepores and b!ock them by it), those o!d by one year are easi!y digestib!e&

Those which grow 0uick!y, those which are remo"ed of their husk, those that areproper!y fried are a!so easy to digest& HA

Thus ends the group of shimbi dhanyas&(!egumes)&

$ritannna "arga (group of prepared foods)

.anda, peya, "i!epi and odana are preparations of rice or other grains cooked inwater&

.anda – The thin <uid resemb!ing water, drained out immediate!y after boi!ing isknown as mandaJ



#eya – s!ight!y thicker to manda but sti!! on!y !i0uid is peyaJ

Vi!epi – the ne3t stage with more of so!id grain and !ess of <uid is ca!!ed "i!epi and

;dana – the !ast stage which is so!id without <uid portion is known as odana&

.anda, peya, "i!epi and odana are more easi!y digestib!e in their preceding order ofenumeration&

.anda – easiest to digest& ;dana – is comparati"e!y harder to digest&

.anda – (thin <uid drained out) .anda is the best& 1t causes easy mo"ement offaeces and <atus, re!ie"es thirst and e3haustion, 1t nu!!i+es residua! doshas& /ence itis used as diet after #anchakarma, wherein a!! the Doshas are e!iminated&

.anda he!ps digestion, restores the norma!cy of the tissues, causes softness of thechanne!s, perspiration and kind!es the digesti"e acti"ity& H7 H: K

#eya (more !i0uid, !ess so!id) re!ie"es hunger, thirst, e3haustion, debi!ity, diseases of the abdomen and fe"ers, if it causes easy e!imination of faeces, good for a!!, kind!esappetite and he!ps digestion& HF

Vi!epi (!ess !i0uid more so!id) withho!ds discharge of <uids from the body, good forthe heart, re!ie"es thirst, kind!es appetite, idea! for a!!, especia!!y for those su?eringfrom u!cers, eye diseases, those who ha"e been administered #anchakarmapuri+cation therapies, who are weak and who ha"e been gi"en fats for drinking aspart of Snehana therapy (before #anchakarma)& H

;dana (so!id) prepared with grains which ha"e been washed we!!, in which theentire water has e"aporated and which is de"oid of hot fumes is easy to digestJ!ikewise that prepared a!ong with addition of decoction of medicina! substances ofhot potency or that prepared with fried grains are a!so easi!y digestib!eJ theopposite of these that prepared with addition of mi!k, muttom etc,& are hard todigest&

1n this manner, the e?ects of the grain, kind of processing, admi3tures, 0uantity andother aspects shou!d a!! be determined& 8 ' K

.amsa rasa (meat soup) is

-rihmana – nourishing

#reenana – gi"es satisfaction,



Vrushya – aphrodisiac,

=hakshushya – good for the eye ("ision) and

Vranaha – hea!s u!cers and wounds& H

.udgasupa (soup of green gram) is good for hea!th, for those who ha"e undergone#anchakarma puri+cation threrapies and for those su?ering from u!cers, diseases ofthe throat and eyes& H K

$u!attha Supa (horse gram soup) is

Vatanu!omi – initiates norma! mo"ement of Vata

6sefu! in

Gu!ma (abdomina! tumor), tuni and pratituni (pains of the groin region)

Latab!es prepared from Ti!a (sesamum), #inyaka (residue of sesamum after the oi! istaken out), dried !eafy "egetab!es, germinated grains, shandaki "ataka (ba!!s of friedrice dried in sun and then fried in oi!) are not good for eyes, increase the doshas,cause debi!ity and are hard to digest& @

/ence, 4yur"eda does not recommend germinated grains&

Rasa!a –

Rasa!a – curds churned and added with pepper powder and sugar it causes bodyweight increase, it is aphrodisiac, unctuous, impro"es strength and impro"es taste&

#anaka ("egetab!e E fruit 9uice)

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Re!ie"es e3haustion, hunger, thirst and fatigue, gi"es satisfaction& 1t is genera!!yhard to digest, stays !ong in the stomach, is diuretic and good to the heart& 1tsproperties depends on materia! from which it is prepared& A



%a9a (fried paddy)

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%a9a is prepared by frying paddy& Re!ie"es thirst, "omiting, diarrhea, diabetes,obesity, mitigates kapha, cough and pitta, increases appetite, easy to digest andco!d in potency& 7

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#rithuka (parboi!ed and <aked paddy) is hard to digest, strengthening increaseskapha and causes constipation& #rithuka is prepared by boi!ing paddy for short whi!eand pounding it with pest!e and mortar& :

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Dhana (fried bare!y and other grains) stays !ong in the stomach causing indigestion,is dry, satisfying, scarifying, and hard to digest& Dhana is made by frying bare!ywhich is soaked in water and saktu is <our either raw or fried&

Saktu (corn <our)

=orn <our is easy to digest, re!ie"es hunger, thirst, fatigue , eye diseases andwounds, is nutritious and taken as a drink gi"es strength immediate!y&

=orn <our shou!d not be eaten without drinking water in between,

shou!d not be consumed twice in a day

Shou!d not be had at night

Shou!d not be taken so!e!y, without other kinds of foods&

Shou!d not be had after mea!s



1t shou!d not be hard to chew and it shou!d not had in e3cess 0uantity& F

.any tasty eatab!es are prepared from the <our of rice and other cerea!s, horsegram, benga! gram and other !egumes, with addition of spices, sour and fragrant

substances, some of them are boi!ed in water, some are steamed, some are fried inoi! etc, "egetab!es !ike onions, brin9a!s, etc& are a!so used in some preparations& These are usua!!y consumed as side–dishes or snacks in between mea!s& /owe"er in"iew of their di>cu!t digestibi!ity, some warnings ha"e been enumerated abo"e&

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#inyaka produces giddiness, dryness indigestion and "itiates "ision& #inyaka is theresidue of sesamum, groundnut and other oi! seeds, after e3tracting the oi! from it&

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Vesa"ara is meat, cut into minute bits, added with spices !ike pepper, ginger etc,and roasted or fried&

Vegetab!e "esa"ara is prepared with <our or pu!ses of "arious kinds, added withspices etc&

Vesa"ara is hard to digest, is unctuous, increases strength and bui!ds the body&

Vesa"ara prepared from green gram and others is hard to digest and possessproperties simi!ar to the materia! from which it is prepared& @'

Latab!es cooked by steaming, baked on hot mud or iron pan, in a "esse! kept o"er asto"e, inside a hearth and baked by p!acing on burning coa! direct!y are easy todigest in the successi"e order of their enumeration&

This means, eatab!es prepared direct!y o"er coa! is easier to digest than eatab!escooked by steaming& @H

Thus ends the groups of prepared foods&



.amsa "arga – (group of meats)

.riga "arga (deer etc)

/arina (ante!ope, fawn) $uranga (type of deer), 4rksa (white footed ante!ope)Gokarna (Deer ante!op), .rigamatrika (Red co!oured hare !ike deer), Shasha

( rabbit), Shambara (deer with branched horns), =harushka (ga e!!e) sarabha (eightfooted anima!) Ltc& are known as .riga @ &

These are di?erent kinds of deer, ante!ope and bucks& Some of them are ha"inghorns, some are horn!ess, a!! of them are herbi"orous and !i"e in dry regionsespecia!!y shrubby forests& 1n o!den days they were being hunted main!y for food&

Viskira "arga – group of birds which scratch ground with !egs to pick food

%a"a (bustard 0uai!), Vartika (bush 0uai!), Vartira (rain 0uai!), Rakta"artma (red eyedow!), $ukkubha (wi!d cock), $apin9a!a (b!ack partridge), 6pachakra (sma!! greek

pheasant), =hakora (greek pheasant), $urubaha"a, Vartaka (button 0uai!),Vartika( bush 0uai!), Tittiri (grey partridge), krakara (b!ack partridge), sikhi(peacock), tamracuda (domestic cock), bakara (sma!! creane), gonarda (siberiancrane), giri"artika (mountain 0uai!), Sharapada (a kind of sparrow), indrabha (hedgesparrow), "arata (goose) etc& be!ong to the group known as "iskira (birds whichscratch the ground with their !egs and picks up their food&) @@ @A

#ratuda group of birds which peck the food and eat –

Ci"ani9i"aka (greek partridge ), datyuha (ga!!inu!e), bhrunagahwa (shrike), suka

(parakeet), sarika (mynah), !at"a (wi!d sparrow), koki!a (cuckoo), harita (greypeigon), kapota (wood peigon), =hataka (house sparrow) etc& be!ong to the group of pratuda (birds which peck the food and eat)& @7

-i!eshaya – group of creatures that !i"e in burrows –

-heka (frog), godha (iguana !i ard), 4hi, (snake), swa"id (hedgehog) etc& arebi!eshaya (!i"ing in burrows )@:

#rasaha "arga – !i"ing beings which catch food by teeth, tear and eat

Go (cow), khara (ass, donkey), aswatara (mu!e),ustra (came!), ashwa (horse), dwipi(!eopard), Simha (!ion), 4ruksha (dear), Vanara (monkey), mar9a!a (cat), musaka(rat, mice), Vyaghra (tiger), Vrka (9acka!), babhru (!arge brown mongoose tarksu(hyena), !opaka (fo3, 9ambuka (9acka!), syena (hawk), casa (b!ue 9oy), "antada (dog),"ayasa (crow), sasaghni (go!den eag!e ), bhasa (bread "u!ture ), kurara (osprey),grdhra ("u!ture), u!uka (ow!), ku!ingaka (sparrow hawk), dhumika (ow!et), madhuha



(honey bu ard), these and other anima!s and birds be!ong to the group known asprasaha (which catch their food by the teeth, tear it and eat&) @F @ K

.ahamriga – big anima!s – Varaha (boar), mahisa (bu?a!o ), nyanku (dog deer),

rohita (big deer), ruru (swamp deer), "arana (e!ephant), srmara (1ndian wi!d boar),chamara (yak), khadga (rhinoceros) and Ga"aya (goya! o3) are known asmahamriga (anima!s of huge body)& A8

4pchara "arga –(a0uatic birds)

/amsa (swan), sarasa (1ndian crane), kadamba (grey !egged goose), baka (heron),karanda"a (white breasted goose), pa!"a (pe!ican), ba!aka (crane),utkrosa(mattard), chakrah"a(ruddy She!drake), madgu (sma!! cormorant), krouncha (poundheron) etc& are know as apcara (a0uatic birds )&A'

.atsya "arga – group of +sh –

Rohita (red +sh), pathina (boa!), kurma (tortoise), kumbhira (ga"ia!, a!!igator),karkata (crab), sukti (pear! musse!), sankha (conch she!!), urdu (otter), sambuka(comman snai!), safari (!arge g!istening +sh), "armi candrika a kind of cat +sh)chu!uki (propoise, seahog ) pakra (crocodi!e), makara (crocodi!e), sisumara(do!phin), timinga!a (wha!e , shark), ra9i (snake +sh), ci!icima (red striped +sh) andothers be!ongs to group of matsya (+shes)& Thus eight kinds of (source of ) mamsa(meat) are enumerated& AH A K

Goat and sheep are not inc!uded in any particu!ar group because of their mi3edheredity and !i"ing in a!! types o !ands& A@

;ut of the eight groups mentioned abo"e, the +rst three (.riga, "ishkir andpratuda) are a!so know as Canga!a (Vata dominant)J

the !ast three (mahamriga, Ca!acara and .atsya), are a!so ca!!ed anupa ($aphadominant)J

The midd!e two (bi!esaya and prasaha) are known as sadharana ( tridoshaba!ancing) A@ K

The region of !and which has dry forests (shrubby) with !ess rainfa!! is Canga!a, theregion& This region is Vata dominant&

4rea with p!enty of rainfa!! and water !ogged is anupa ($apha dominant),



The region which has neither too much of dryness nor too much of moisture isSadharana (temperature)&

The nature and 0ua!ities of the !and are a!so seen in a!! the <ora and fauna of theregion&

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.eat of the Canga!a group are the best , they cause constipation, are co!d (inpotency), easi!y digestib!e, and good in sannipata with great increase of pitta andmoderate increase of "ata, mi!d increase of kapha fo!!owing them& AA

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The <esh of shasha ( rabbit), enhances hunger, pungent after digestion, waterabsorbent and co!d in potency A7

The <esh of the "artaka (button 0uai!) and others, are s!ight!y hot in potency, hardto digest, unctuous and make the body stout& Tittiri (sparrow) is sti!! better, makesfor increase of inte!!igence, power of digestion, strength and semen, with ho!dsdischarges of <uids from the body, impro"es the skin comp!e3ion, e?ecti"e!ymitigates sannipata with increase of "ata& A: K

The <esh of shikhi (peacock) is not "ery good genera!!y but good for the ears(hearing), "oice, ageing (to s!ow down ageing), and eyes ("ision), AF

I!esh of cock (wi!d fow!), is simi!ar (to that of peacock), and is aphrodisiacJ that ofthe domesticated fow! increase kapha and is hard to digestJ <esh of krakara (b!ackpartridge) increases inte!!igence and digestion, is good for the heart (or the mind)J

simi!ar is the <esh of upachakrakaJ that of kana kapota is hard to digest, s!ight!ysaity and increases a!! the doshas& A K

.eat of cataka increases kapha, is unctuous, mitigates "ata and best to increasesemen& 78



I!esh of anima!s of the ne3t succeeding group (bi!esaya), are hard to digest, hot inpotency, unctuous and sweet, increases urine and semen, strengthening, mitigates"ata and increases kapha and pitta& 7'&

I!esh of the mahamrigas (big anima!s) is co!d in potency genera!!yJ of them the<esh of carni"orous and prasaha anima!s ha"e sa!t as secondary taste, pungent theend of digestion, increases the musc!es of body, idea!!y suited for persons su?eringfrom !ong standing haemorrhoids, duodena! diseases and consumption 7H 7H K

49a (goatMs meat)

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Goat meat is not "ery co!d in potency, hard to digest, fatty, does not aggra"ate thedoshas, being identica! with the doshas of the human body, it is anabhisyandi (doesnot cause increases of secretions in the tissue channe!s)& 1t is nourishing, causesweight gain& 7 &

4"i (meat of sheep) is opposite in nature with that of goat and causes weight gain&7@

Gomamsa (<esh of cow, bu!!, bu!!ock) cures dry cough, e3haustion e3cess hunger,intermittent fe"ers, chronic nasa! catarrh, emaciation, and diseases caused byincrease of "ata independent!y& 7A&

I!esh of mahisa (bu?a!o) is hot, not easi!y digestib!e, produces s!eep, strength andstoutness of the body&

I!esh of "araha (pig) is simi!ar to that of the bu?a!o, re!ie"es fatigue, increases

taste, semen and strength 77Iish is genera! tends to increase kapha great!y chi!ichima +sh tends to increase a!!the three dosas&

%a"a, rohita, godha and ena are best in their respecti"e groups& 7:



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.eat of anima!s which ha"e been 9ust ki!!ed, which are pure (uncontaminated) andof adu!t anima!s on!y shou!d be used foodJ

.eat of dead anima!s, of those which "ery emaciated, which are "ery fatty, and ofthose anima!s which are dead due to diseases, water (drowning) and poison shou!dbe re9ected& 7F

.eat obtained from the parts abo"e the umbi!icus of ma!e anima!s and from theparts be!ow the umbi!icus of fema!e anima!s, that obtained from the pregnantanima! are a!! hard to digest&

4mong the 0uadrupeds, the <esh of fema!es is easi!y digestib!e but among the birdsit is of the ma!es&

I!esh obtained from the head, neck, thighs, back, waist , fore!egs, stomach andintestines are hard to digest in the re"erse order of enumeration& The tissues of theanima!s such as b!ood and others are hard to digest in their successi"e orderJtestic!es, penis, kidneys, !i"er and rectum are hard to digest than the <esh& 7 :'&

Thus ends the group of meat&

1n ancient 1ndia, hunting was "ery common both for the sake of food and aspastime& 4mong the hunted anima!s and birds be!onging to di?erent kinds andnature some were found suitab!e as food but some were not& 1t is di>cu!t tocorrect!y identify some of the anima!s, birds and +shes named herein, some of themmight ha"e become e3tinct e"en&

Shaka arga (group of !eafy "egetab!es)

#atha (=issampe!os pareira), shati (/edychium spicatum), susha, sunishanna,satina9a in genera!, mitigates a!! the three doshas, are easi!y digestib!e and grahi(absorbent)J Sunishanna increases hunger and is aphrodisiacJ

Ra9aksha"a is sti!! better and cures duodena! diseases, haemorrhoidsJ "astukabreaks up the hard faceces& :H :

$akamachi (So!anum nigrum) mitigates the three doshas, usefu! in skin diseases, isaphrodisiac, hot in potency, re9u"enator, causes easy mo"ement of faeces, and isgood for "oice&

=hangeri (;3a!is cornicu!ata) is sour taste, kind!es digestion, good for duodena!diseases, haemorrhoids and for increased "ata and kaphaJ hot in potency, withho!dse!imination of <uids and is easi!y digestib!e& :@





#a!ankya is hard to digest, and !a3ati"e&

6podika (spinach) re!ie"es into3icationJ chanchu is simi!ar to pa!ankya andwithho!ds e!imination of <uids& F@

Vidari mitigates "ata and pitta, is diuretic, sweet in taste, and co!d in potency,pro!ongs !ife (by gi"ing strength), makes the body stout, good for the throat, hard todigest, aphrodisiac and re9u"enator&

Ci"anti is good for the eyes, mitigates a!! the dosas, is sweet in taste and co!d inpotency& FA F7

$usmanda (ash gourd), Tumba (a!abu), $a!inga, karkaru, e"aru, tindisa, trapusa,

cinaka, cirbhataNa!! cause increase of kapha and "ata, breaks the hard faeces,stays !ong without digestion inside the stomach, causes more secretion in thetissues, sweet in taste and at the end of digestion and not easi!y digestib!e& F:

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4sh gourd is best among the creepers, mitigates "ata and pitta c!eanses the urinaryb!adder, and aphrodisiac& Trapusa causes more urination (diuretic)&

Re!ated artic!e 4sh gourd bene+ts

Tumba (a!abu) is "ery dry (causes dryness), absorbent J

ka!inga, er"aru and cirbhita when tender mitigate pitta and are co!d in potency, butwhen ripe are opposite in 0ua!ities, these which are o"erripe and separated from itsattachment, wi!! be a!ka!ine in taste, increase pitta, mitigate kapha, and "ata,impro"es taste and appetite, good for the heart, cures en!argement of the prostate,distention of abdomen and easi!y digestib!e& F 8

.rina!a (!otus sta!k), bias (!otus root), sa!uki (!otus tuber), kumuda (utpa!a kanda),nandi, mashaka, ke!uta,srngataka, kaseruka, kranucadana and ka!odya are dry(cause dryness)& Bater absorbent, co!d in potency and hot easi!y digestib!e& ' H



$a!amba, 2a!ika – (kapotacarana), marsa, kutin9ara, kutumbaka, ci!!i ("astuka),!at"aka, !onika, karutaka, ga"edhuka, 9i"anta, 9hun 9hu, edaga9a, ya"asaka(ya"anisaka), su"archa!a and a!uka of di?erent kinds, !ea"es of !egumes used forsoup and of !aksmana are a!! sweet, s!ight!y dry, sa!ty, increases "ata and kapha,not easi!y digestib!e co!d in potency, he!p e!imination of urine and faeces, stay !ong

in the stomach for digestionJ if cooked in steam, 9uice taken out and mi3ed with oi!s,they wi!! not cause much aggra"ation of the dosas A

=i!!i , which has sma!! !ea"es is simi!ar (in property) with "astuka& 7

Tarkari and "aruna are sweet and s!ight!y better and mitigate kapha and "ata& Thetwo kinds of "arsabhu and ka!asaka are s!ight!y a!ka!ine, pungent and bitter,impro"e digestion, break the hard faeces and cure arti+cia! poisoning,dropsy, kaphaand "ata& :

The tender sprouts of cirabi!"a increase appetite, mitigate kapha and "ata and

cause mo"ement of bowe!sJ sprouts of sata"ari are bitter, aphrodisiac and mitigatethe three dosas F&

Vamsakarira (tender shoots of bamboo) causes dryness inside, heartburn andincrease of "ata and pitta&

#attura kind!es digestion, is bitter, cures en!argement of sp!een, haemorrhoids andmitigates kapha and "ata& K

$asamarda cures disease caused by worms, cough and increase of kapha andmo"es the bowe!s&

$ousumbha is dry, hot in potency, sour, hard to digest increase pitta and makes thebowe!s to mo"e&

Sarsapa (mustard) is not easi!y digestib!e, hot in potency, binds the faeces andurine and causes increase of a!! the dosas&

.u!aka (radish), when tender and not ha"ing de+nite taste, is s!ight!y a!ka!ine andbetter, mitigates the dosas, easi!y digestib!e hot in potency, and cures abdomina!tumours, cough, asthma, u!cers, disease of he eye and throat, horseness of "oice,asthma, upward mo"ement inside the abdomen (re"erse perista!sis) and chronicnasa! catarrh& '8H '8 &

Radish bene+ts



Radish that is tender, and not ha"ing de+nite tatste, is s!ight!y a!ka!ine and bitter,ba!ances Doshas, easy to digest, hot in potency and cures abdomina! tumors,cough, respiratory conditions, u!cers, diseases of eye and throat, hoarseness of"oice, b!oating, and rhinitis& Radish, big in si e is hard to digest, pungent in tasteand at the end of digestion, not in potency, increases a!! the three doshas, hard to

digest and is abhishynadi (indigestion p!us sticky to the gut)&Bhen cooked with fats it mitigates "ataJ the dried one causes increase of the dosha&'8@&

#inda!u is pungent, hot in potency, mitigates "ata and kapha but increase pitta& '8A

$uthera, sigru (drum stick), surasa, sumuka, asuri, bhutrna, phani99ia, ar9aka, 9ambira, etc& when green are water absorbent, cause burning sensation duringdigestion, pungent, cause dryness, hot in potency, good for the heart (or the mind),kind!es hunger and taste, destroy "ision, semen and worms (intestina! parasites),

penetrates deep, cause s!ight increase of the dosas and are easi!y digestib!e '87'8:&

/o!y basi! bene+ts

C " < K K / " ( #D

:5 # 651 $@>I$

Surasa (Tu!asi – /o!y -asi!) cures hiccup, cough, poison, asthma, pain in the <anksand bad breath&

Sumukha does not cause much burning sensation, cures arti+a! (homicida!) poisonand dropsy& '8:

4rdrika (coriander) is bitter and sweet in taste, diuretic and does not increase pitta&

Gar!ic bene+ts

%ashuna (gar!ic) is high!y penetrating (deep into the tissues), hot in potency,pungent in taste, and at the end of digestion, makes the bow!es to mo"e, good for



the heart (or the mind), and hairsJ hard to digest, aphrodisiac, unctuous, impro"estaste and digestion, he!ps union of features, gi"es strength, great!y "itiates theb!ood and pitta, cures !eucoderma, skin diseases, & abdomina! tumours,heamorrhoids, diabetes, worms, diseases caused by kapha and "ata, hiccup, chronicnasa! catarrh , asthma and cough& 1t is a re9u"enator of the body&'8 '''

#a!andu (onion) is inferior in the abo"e 0ua!ities, increases of pitta& ''' K

Grin9anaka (carrot) is best suitab!e to persons su?ering from haemorrhoids of kaphaVata origin , for fomenting (the pi!e masses) and eatingJ it is penetrating, waterabsorbent and not suitab!e to those who ha"e pitta predominance& ''H

Surana (5am) kind!es digestion, impro"es taste, mitigates kapha is non unctous,

easi!y digestib!e and especia!!y good for haemorrhoidsJ bhukanda causes increase of a!! the dosas to a great e3tent &''

%ea"es, <owers, fruits (unripe), tubu!ar !ea"es and tubers are hea"y (not easi!ydigestib!e in their successi"e orderJ 9i"anti is the best and sarshapa (mustard) is theworst among the !eafy "egetab!es& ''@&

Thus ends the group of "egetab!es&

2otes di?erent kinds of "egetab!es ha"e been described in these "erses, some ofthem are recogni ab!e now whi!e some others are not, some of them were in use ino!den days but not so now a days, many are a"ai!ab!e on!y in forests and +e!dswhi!e some others are cu!ti"ated&

#ha!a "rga (group of fruits)

Grapes bene+ts

Draksa (grapes) is best among fruits, is aphrodisiac, good for the eyes, he!pse!imination of urine and faeces, sweet in taste and the end of digestion, unctous,s!ight!y astringent, co!d potency, hard to digest, cures diseases of "ata, pitta andraktaJ better taste in the mouth, into3ication, thirst, cough, fe"er, respiratoryconditions, hoarseness, in9ury to the !ungs and chronic respiratory diseases& ''A''7 K





4makapittha (unripe $apittha) is bad to the throat, and increases the three doshas&Ripe fruit mitigates the dosas, re!ie"es hiccup ad "omiting, both are waterabsorbent and antipoisonus &'H7

Camba"a (Camun fruit) is not easi!y digestib!e, stays !ong inside the stomach, co!d inpotency, causes aggra"ation of "ata especia!!y, absorbs moisture from urine andfaeces, bad for throat and mitigates kapha and pitta 'H:

-a!a amra (tender unripe mango) increases Vata , Rakta (b!ood) and pittaJ when itsseed is fu!!y formed, it increases $apha and #ittaJ when it is ripe it is not easi!ydigestib!e, mitigates "ata, increases kapha and semen& 'HF

Vrksam!a (Garcinia fruits) is absorbent , dry, hot in potency, mitigates "ata and

kapha and easi!y digestib!e 'H &

Samya (fruit of sami) is not easi!y digestib!e, hot in potency, destroys the hairs andcauses dryness&

#i!u increases pitta, mitigates kapha and "ata, is purgati"e, cures diseases of thesp!een, haemorrhoids, worms, abdomina! tumorsJ that "ariety of pi!u which hasbitter sweet taste is not "ery hot in potency and mitigates a!! three dosas ' 8

The skin of matu!unga (bigger "ariety of !emon)fruit is better, pungent and unctous,mitigates "ataJ its <eshy part makes the body stout, is sweet in taste, mitigates"ata and pitta and not easi!y digestib!e its tendri! is easi!y digestib!e cures cough,asthma, hiccup, a!choho!ic into3ication dryness of the mouth, disorders of "ata andkapha, constipation, "omiting, !oss of taste, abdomina! tumor, en!argement of theabdomen, haemorrhoids, co!ic and dyspepsia ' ' '

-ha!!ataka (marking nut) The outer rind and <eshy part of bha!!ataka fruit makesthe body stout, sweet in taste, co!d in potencyJ its seed is 9ust !ike +re in properties,increases inte!!igence and e?ecti"e!y mitigates kapha and "ata& ' @

#a!e"ata fruit of sweet taste is co!d in potency, whi!e that of sour taste is hot, bothare hard to digest, impro"e taste and cure diseases due to e3cess digesti"e acti"ity&' @ K





saindha"a sa!t (rock sa!t) is s!ight!y sweet, aphrodisiac, good for the heart (or mind),mitigates a!! the three doshas, easi!y digestib!e not hot in potency, good for hea!th,does not cause burning digestion and kind!es digestion '@@

Sau"arca!a(socha! sa!t) is easi!y digestib!e good for the heart (or mind) , possessesgood sme!!, puri+es be!ching, pungent at the end of digestion , re!ie"esconstipation, kind!es digestion and gi"es taste& '@A

-ida sa!t produces both upward and downward mo"ement of kapha and "ata,kind!es digestion, cures constipation, <atu!ence, obstruction, of <atus, co!ic andhea"iness (of the abdomen)& '@7

Samudra (common sa!t) is sweet at the end of digestion, not easi!y digestib!e and

aggra"ates kapha&'@:&

4ubdhida is s!ight!y bitter, pungent and a!ka!ine in taste, penetrates deep andincreases the secretions&

$risna !a"ana (b!ack sa!t)has properties simi!ar to sou"arca!a e3cept the sme!!& '@F

Romaka is easi!y digestib!e J

#amsuttha is s!ight!y a!ka!ine, aggra"ates kapha and not easi!t digestib!e&

Bhene"er !a"anas (sa!t) are to be used (for medicina! recipes) they shou!d beprepared commencing with saindha"a&

5a"akshara – ($shara prepared from bar!ey) mitigates abdomina! tumors, diseasesof the heart, duodena! disease, anaemia, sp!enic disorders, distension of theabdomen, diseases of the throat, asthma, haemorrhoids and cough arising fromkapha& 'A8

$shara –

/ K L 5 " - 7 4 # ( < " .0 * )*5 $@&@$

F M " ; 6 " N- "0 6 <

4!! ksharas are "ery



Teekshna – penetrating J

ushna – "ery hot in potency,

krumi9it – destroy worms

%aghu – easi!y digestib!e

#itta 4sruk dushana – "itiate pitta and b!ood

#aki – he!ps in digestion, causes hea!ing of wounds

=hedya – he!p break up hard masses,

ahrudya not good for the heart, punctures the tissuesJ

being pungent and sa!ty in taste are not good to semen, o9as (essence of the tissues), hairs and eye ("ision) 'A'

B # "1 6 ( O 4 "5$@&P$

" " 2 7

/ingu (asa foetida) mitigates "ata, kapha, cues distension of the abdomen andco!ic, aggra"ates pitta, pungent in taste and at the end of digestion, enhancestaste, hunger, digestion and is easi!y digestib!e& 'AH&

/aritaki –

/aritaki is astringent, sweet at the end of digestion, dry (causes dryness) de"oid of!a"ana (possesses the remaining +"e tastes) easi!y digestab!e, kind!es hunger, he!psdigestion, impro"es inte!!igence, best to maintain youth , hot in potency, !a3ati"e,bestows !ong !ife, strengthens the mind and the sense organs, cures !eprosy (andother skin diseases) disco!ouration, disorders of "oice, chronic intermittent fe"ers,diseases of the head, and eyes, anaemia, heart disease, 9aundice, disease of theduodenum, consumption, dropsy, diarrhoea, obesity, fainting, "omiting, worms(intestina! parasites), dyspnoea, cough, e3cess sa!i"ation, haemorrhoids, disease ofthe sp!een, distention of the abdomen, en!argement of the abdomen, obstruction of





#ippa!i (!ong pepper)

%ong pepper, in its green state aggra"ates kapha, is sweet in taste and co!d inpotency, not easi!y digestib!e and is unctous&

The same, when dry, becomes opposite – aphrodisiac, pungent in taste, sweet atthe end of digestion, mitigates Vata and $apha, use+n in asthma, coughJ is!a3ati"e&

%ong pepper shou!d not be used in e3cess, for !ong period, without fo!!owing theregimen of re9u"enation therapy& '7' '7H

Ginger bene+ts

2agara – (ginger), increases hunger, is aphrodisiac, water absorbent, good for theheart (or the mind), re!ie"es constipation, bestows, taste, easi!y digestib!e, sweet atthe end of digestion, unctuous, hot in potency and mitigates kapha and "ata& '7

Simi!ar is ardraka (fresh ginger, green)J t

Trikatu – #epper, !ong pepper and ginger – together known as trikatu, usefu! in

obesity,4sthma, dyspepsia, cough, +!ariasis and chronic nasa! catarrh& '7@

=ha"aika (#iper chaba) and pippa!imu!a (!ong pepper root) possess 0ua!ities andproperties simi!ar to .arica (b!ack pepper) but in !esser degree& '7A&

=hitraka (!eadwort) is simi!ar to +re in digesting thing and cures dropsy,haemorrhoids, worms and !eprosy (and othe skin diseases)&

The abo"e, e3c!uding marica, (pippa!i, pippa!imu!a, ca"ya, citraka and nagara) isknown as panchako!aka, 1t cures abdomina! tumors, disease of the s!een,en!argement of the abdomen, distension and co!ic, and is best to impro"e hungerand digestion&

-i!wa, kasarya, tarari, pata!a and tintuka are together known as .ahat panchamu!a&1t is astringent and bitter in taste, not in potency and mitigate kapha and ani!a ("ata) '7:



-rihatidwaya (brihati and kantakari), amsumatidwaya (sa!iparni and prsniparni) andgoksuraka together are known as hras"a panchamu!a (%aghu panchamoo!a)& 1t issweet in taste and at the end of digestion, neither "ery hot nor "ery co!d in potencyand mitigates a!! the dosas& '7F&

The abo"e two – !aghu and mahat panchamoo!a constitute Dashamoo!a

-a!a, punarna"a, eranda, surpaparni d"aya (masaparni and mundgaparni) togetherfrom the madhyama panchamoo!a& 1t mitigates kapha and "ata, does not great!yaggra"ate pitta and is !a3ati"e& '7 &

4bhiru – 4sparagus racemosus , "ira, 9i"anti, 9i"aka and rsabhaka together from the 9i"ana pancamu!a& 1t is good for the eye, aphrodnd mitigates pitta and ani!a ("ata)

Trnakhya (trna pancamu!a) consisting of darbha,kasa ,iksu, sara sa!i, mitigates pitta&':'

Thus, were described, in brief, the substances used dai!y as food, in groups such assuka, simbi, pak"anna, mamsa, saka, pha!a and ausadha& 'FH

Thus ends the chapter known as annaswarupa "i9naniya&

Ayurved the eternal science of healing is beyond beginning & ending. It iscompared to a vast ocean, & studying Ayurved to swimming across….

It is a life long journey.

Bhavprakash ighantu is an e!haustive treatise dealing with variety of substancesincluded in "ravyaguna vidgyan. #he author Bhavamishra has mentioned names,synonyms, attributes, actions & uses of all this substances. Bhavamishra hase!plained $% vargas one of which is "hanya varga. "hanya varga is divided intofive sub types which are as follows



'. (hali dhanya

$. )rihi dhanya

%. (huka dhanya

*. (himbi dhanya

+. (hudra dhanya

1. Dhan

(ynonyms -haval, #andulBotanical name ry/a sativa 0inn.1amily 2ramineae2ana "hanyavarga 3Bhavprakash ighantu42una 0aghu, (nigdha, 5rudu, 2rahi6asa 5adhur "oshaghnata #ridoshnashak 6ogaghnata Atisaar, (angrahani, 7var, "aaha, Aantrikpradaha

2. Java

ame of plant 7ava

(ynonyms 7ava, 7aouBotanical name 8ordeum vulgare 0inn.1amily 2ramineae2ana "hanyavarga 3Bhavprakash ighantu46ogaghnata 7war, Atisaar, 5utrakrucha, Apachan, 9radah1ormulations 5anda, 9eya

3. Godhum

ame of plant 2odhum(ynonyms 2aehu, 2ahuBotanical name #riticum sativum 0am.1amily 2ramineae2ana "hanyavarga 3Bhavprakash ighantu4:seful part (eed2una (heet, 2uru, (nigdha



6asa 5adhur "oshaghnata )ata 9itta nashak, ;aphakar 6ogaghnata )eeryajanak, Balakarak, (andhankarak, Bruhaniya, )arnya.

4. Mudga

ame of plant 5udagaBotanical name 9haseolus aureus 6o!b.1amily 0eguminosae2ana "hanyavarga 3Bhavprakash ighantu4:seful part Beej2una 0aghu, 2rahi, (heeta, 6uksha6asa 5adhur )ipak 5adhur

"oshaghnata ;apha 9itta nashak 6ogaghnata 7varnashak, etrya1ormulations <usha 5. Maash

ame of plant 5aashBotanical name 9haseolus mungo 0inn.1amily 0eguminosae2ana "hanyavarga 3Bhavprakash ighantu4:seful part Beej2una 0aghu, 2rahi, (heeta, 6uksha6asa 5adhur

6. Rajmaash (Lobia)

ame of plant 6ajmaashBotanical name )igna catiang =alp.>nglish name -hinese beans, cow peas

1amily 0eguminosae(ynonyms 6ajmaash, 5ahamaash, -hapal, Bala2ana "hanyavarga 3Bhavprakash ighantu4:seful parts Beeja2una 2uru, 6uksha6asa ;ashaya)ipaka 5adhura



"oshaghnata )atakarak 6ogaghnata ;riminashak #ypes ? =hite, 6ed, Black

7. Nish av

ame of plant ? ishpavBotanical name "olichos lablab 0inn.>nglish name 1lat bean1amily 0eguminosae(ynonyms ? 6ajshimbi, )allak, (hweta shimbik 2ana "hanyavarga 3Bhavprakash ighantu4:seful parts 9hala2una ? 2uru, 6uksha, :shna

6asa ? 5adhura, ;ashaya)eerya :shna)ipaka ? Amla"oshaghnata 6aktapittakara, ;aphanashak 6ogaghanata )isha, ;aphajvikara, (hotha#ypes ? 7angli, ;rushita

!. "anamudga (Mo#ha)

ame of plant ? vanamudgaBotanical name phaseolus aconitefolius 7ac@.>nglish name Aconite leaved kidney1amily 0eguminosae2ana ? "hanyavarga 3Bhavprakash ighantu4:seful parts 9hala, 5ula2una 0aghu6asa 5adhura)ipaka 5adhura"oshaghnata )atakarak, ;apha pittanashak

6ogaghnata 7vara

$. Masu%a (Masu%i)

ame of plant 5asuraBotanical name >rvum lens 0inn., 0ens culinaris medic>nglish name 0entil



1amily ? 0eguminosae2ana "hanyavarga 3Bhavprakash ighantu4:seful parts ? "ala2una 0aghu, 6uksha, (heetal6asa 5adhura)eerya :shna"oshaghanata )atakarak, ;apha pittanashak 6ogaghanata )rana, )ibandha, 7vara, 6aktavikara

1&. '%ha%a ('adha i)

ame of plant ArharaBotanical name -ajanus indicus (preng>nglish name 6ed gram, 9igeon pea

1amily 0eguminosae(ynonyms Aadhaki, #uvari, (hanapushpika2ana "hanyavarga 3Bhavprakash ighantu4:seful parts "ala, 0eaf 2una 0aghu, 6uksha, (heetal6asa ;ashaya, 5adhura"oshaghanata )atakarak, ;apha pittanashak 6ogaghanata ;amala, (hotha#ypes )ar, Bicolor, )ar, 1lavus. Arahara & 7uva

11. hana a (*hana)

ame of plant chanakaBotanical name -icer arietinum 0inn.>nglish name 2ram, Bengal gram, -hick pea1amily 0eguminosae(ynonyms -hanaka, 8arimantha, (akalpriya2ana "hanyavarga 3Bhavprakash ighantu4:seful parts 9hala

2una ? 0aghu6asa ;ashaya)eerya sheeta"oshaghnata )atakarak, ;apha pittanashak #ypes -hana, ;abuli chana

12. +a,a-a (Ma#a%a)



ame of plant ;alayaBotanical name 9isum sativum 0inn.>nglish name 1ield pea, 2arden pea1amily 0eguminosae2ana "hanyavarga 3Bhavprakash ighantu4:seful parts 9hala2una (heetal, 6uksha6asa 5adhura)eerya (heeta)ipaka 5adhura

13. +u,a#hi

ame of plant ;ulathiBotanical name "olichos biflorus 0inn.>nglish name 8orse gram1amily 0eguminosae:seful parts ? Beeja2ana ?"hanyavarga 3Bhavprakash ighantu42una :shna"oshaghanata vata kaphanashak 6ogaghanta ?(hwaas, ;aas, 5edoroga,Ashmari, (hwetaparadara5atra ? % masha

14. i,a

ame of plant #ilaBotanical name (esamum indicum 0inn.>nglish name 2ingelli, (esame1amily 9edaliaceae2ana "hanyavarga 3Bhavprakash ighantu46asa ;atu, #ikta, 5adhura, ;ashaya

)eerya :shana)ipaka ;atu2una ? 2uru, (nigdha"oshagaghanata #ridoshanashak 6ogaghanata Arsha, Ajirna, :darashula, ;asa, 5utrashamari, Anartava, )rana,"antaroga5atra ? Beeja ' $ gm, 9anchangkshar .+ ' gm



#ypes Black, =hite, 6ed )anya, Alpatila

15. '#asi ( //s//)

ame of plant AtasiBotanical name 0inum usitatissimum 0inn.>nglish name -ommon fla!, 0inseed1amily 0inaceae:seful parts Beeja2ana ?"hanyavarga 3Bhavprakash ighantu46asa 5adhura, #ikta)eerya :shna)ipaka ;atu2una (nigdha, 2uru

"oshaghanata #ridoshanashak 6ogaghanata (hotha, "agdhavrana, ;aas5atra ? #aila C ' ml, Beeja ' tea spoon

16. o%i ( o%i0 odis)

ame of plant #oriBotanical name >ruca sativa 5ill.>nglish name 6ocket salad1amily -ruciferae(ynonyms #ori, #ira, 0ahi, #ara mira, (eoha, #ihra:seful parts 0eaves, Beeja2ana "hanyavarga 3Bhavprakash ighantu4)eerya :shna2una 0aghu, #ikshna, :shna"oshaghanata ;aphanashak 6ogaghanata )isha, 6aktavikara, ;ushtha, ;rimi, -harmaroga

17. a%sha ( R/d /,,o )

ame of plant (arshap6ed synonyms (arshap, ;atuka, (neha, #unatubh, ;adambak <ellow 2aurasarshap, (iddharthBotanical name Brasica campestris var. sarson 9rain.>nglish name <ellow sarson, Indian col/a1amily -ruciferae



:seful parts Beeja2ana "hanyavarga 3Bhavprakash ighantu46asa ;atu, #ikta)eerya :shna)ipaka ;atu2una (nigdha, :shna"oshaghanata )ata kaphanashak 6ogaghanata ;ushtha, ;rimi, Aamavata

1!. Ra//( Ra//0 +%ishna %a//)

ame of plant 6aeeBotanical name Brassica juncea 0inn.>nglish name Indian mustard

1amily -ruciferae(ynonyms 6aji, 6ajika, #ikshanagandha, ;shujjanika, Aasuri, ;shava,;shutabhijanka, ;rushnika, ;rushnasarshap#ype Banarasiraee:seful parts Beeja2ana "hanyavarga 3Bhavprakash ighantu4)eerya :shana2una :shna, #ikshna, 6uksha"oshaghanata ;apha pittanashak 6ogaghanata ;rimi, ;ushtha, (hotha, 9ratishyaya

1$. h//na a( h//na)

ame of plant -heenak Botanical name 9anicum miliaceum 0inn.>nglish name Indian millet1amily 2ramineae(ynonyms -heenak, ;akakangu, (uslashna, (lashanak, ;angubheda#ypes <ellow, 2rayish

:seful parts 9hala2ana ?"hanyavarga 3Bhavprakash ighantu4

2&. h-ama a( ama)

ame of plant (hyamakaBotanical name >chinochloa frumentacea 0ink.



>nglish name 7apanese barnyard millet.1amily 2ramineae(ynonyms (hyamaka, (hymka, (hyama, #ribeeja, Avipriya, (ukumar, 6ajdhanya, #runabeejaotama2ana "hanyavarga 3Bhavprakash ighantu42una 6uksha:seful parts 9hala"oshaghanata ;apha pittanashak, )atakarak 6ogaghanata 9itta vikara, )ibandha

21. +od%ava (+odo0 "ana odo)

ame of plant ;odravaBotanical name 9aspalum scrobiculatum 0inn.

1amily 2ramineae#ypes ;odo, )anakodo(ynonyms ;odo, ;odrava, ;oradusha)anakodo uddala, vanakodrava2ana "hanyavarga 3Bhavprakash ighantu42una (heetal, :shana"oshaghanata )atakarak, ;apha pittanashak :seful parts 9hala

22. Gav/dhu a (Ga%h/dua) ame of plant 2avedhukaBotanical name -oi! lachrymal jobi 0inn.>nglish name Adlay, jobs tears1amily 2ramineae(ynonyms 2avedhuka, 2avedhu2ana "hanyavarga 3Bhavprakash ighantu46asa ;atu"oshaghanata ;aphanashak

6ogaghanata 5utrakruccha, 5edoroga:seful parts 9hala

23. N//va%a ( //n//)

ame of plant eevaraBotanical name 8ygrory/a aristata ees.



1amily 2ramineae2ana "hanyavarga 3Bhavprakash ighantu42una (heetal"oshaghanata 9ittanashak :seful parts 9hala

24. avana,a ( an/%a0 Juaa%a)

ame of plant <avanalaBotanical name (orghum vulgare 30inn.4 9ers.1amily 2ramineae2ana "hanyavarga 3Bhavprakash ighantu46asa ;ashaya, 5adhura2una (heetal, 6uksha, 0aghu

:seful parts 9hala"oshaghanata ;apha pittanashak

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