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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