Ayurveda Hub
नारियल तेल और चरक संहिता: नारिकेल तेलों के अध्याय में क्यों नहीं है
नारिकेल तैल पारंपरिक ग्रंथों में तेलों के साथ नहीं, फलों के वर्ग में दर्ज है — और वहीं दिए गए...
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Ayurveda Hub
Nariyal Tel in the Charaka Samhita: Why Narikela Is Missing from Ayurveda's Chapter on Oils
The short version Nariyal tel is coconut oil. Its Sanskrit name is Narikela Taila. And here is the thing almost...
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Lasuna, Palandu, Mulaka: Garlic, Onion and Radish in the Ashtanga Hridaya — Vagbhata's Vegetable Ledger, Part Two (Palak, Kusmanda, Sarson, Tulsi and the Garlic Rasayana Verse, Sutrasthana 6)
Quick Summary When we last opened Sutrasthana chapter 6 of the Ashtanga Hridaya, Vagbhata’s vegetable ledger had given us karela,...
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Shaka Varga in the Ashtanga Hridaya: Vagbhata's Classical Vegetable Ledger — Karela (Karavellaka), Baingan (Vartaka), Bathua (Vastuka) and the Twenty-Eight Bitter Shakas (Sutrasthana 6)
Quick Summary Somewhere around the seventh century, the physician-compiler Vagbhata sat down to grade the vegetables of the Indian kitchen...
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Saktu, Laja, Prthuka, Rasala: Sattu, Murmura, Poha & Shrikhand in the Ashtanga Hridaya — Vagbhata's Krtanna Varga of Prepared Foods
Quick Summary The sattu sharbat of a North Indian summer, the poha on a Maharashtrian breakfast table, the murmura in...
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Annasvarupa Vijnaniya: How the Ashtanga Hridaya Classifies Every Food (The Seven Food Groups of Ayurveda — Grains, Pulses and the Four Gruels)
Quick Summary The sixth chapter of the Ashtanga Hridaya, the Annasvarupa Vijnaniya (“knowledge of the nature of food”), is Vagbhata’s...
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