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Line 355: + + − According to Charaksamhita, the first manifested taste of a material when it comes into touch with the tongue in a dry condition is recognized as the principal taste. It signifies that the main taste is the one that remains in the dry state and is experienced clearly. Whereas the adjunct taste is only present in the fresh form and is exhibited minimally towards the end. Chakrapanidatta interprets that taste and adjunct taste can be distinguished by manifestation; the former is manifested in all states, whereas the latter is always unmanifested and is known only by its faint appearance or inference from its action.However, that adjunct taste is felt in the end is a common experience, which is why − − Vagbhata has modified the definition accordingly.<ref>P. S. Dravyagunasutram. 1st ed. Chaukhamba Sanskrit Sansthan; 1994. p. 61.</ref> − Therefore, to simplify this, the first manifested taste is the principal rasa, and the one manifested at the end is the adjunct or secondary rasa of the substance. </div>
→Primary Taste and adjunct, secondary taste (anurasa)
Every substance has a primary taste (pradhana rasa) and adjunct or secondary taste (anurasa).
Every substance has a primary taste (pradhana rasa) and adjunct or secondary taste (anurasa).
The unmanifested taste is referred to as adjunct taste (anurasa). For example, when chewing chebulic myrobalan (haritaki), an astringent taste is exhibited. While the other four tastes remain unmanifested. Therefore, adjunct taste (anurasa) becomes manifested at the end, such as the emergence of sweet taste, etc. As with Indian gooseberry (amalaki), the sour taste comes first, followed by other tastes.<ref>P. S. Dravyagunasutram. 1st ed. Chaukhamba Sanskrit Sansthan; 1994. p. 61.</ref>
The unmanifested taste is referred to as adjunct taste (anurasa). For example, when chewing chebulic myrobalan (haritaki), an astringent taste is exhibited. While the other four tastes remain unmanifested. Therefore, adjunct taste (anurasa) becomes manifested at the end, such as the emergence of sweet taste, etc. As with Indian gooseberry (amalaki), the sour taste comes first, followed by other tastes.<ref>P. S. Dravyagunasutram. 1st ed. Chaukhamba Sanskrit Sansthan; 1994. p. 61.</ref>
<br/>According to Charaksamhita, the first manifested taste of a material when it comes into touch with the tongue in a dry condition is recognized as the principal taste. It signifies that the main taste is the one that remains in the dry state and is experienced clearly. Whereas the adjunct taste is only present in the fresh form and is exhibited minimally towards the end. Chakrapanidatta interprets that taste and adjunct taste can be distinguished by manifestation; the former is manifested in all states, whereas the latter is always unmanifested and is known only by its faint appearance or inference from its action.However, that adjunct taste is felt in the end is a common experience, which is why Vagbhata has modified the definition accordingly.<ref>P. S. Dravyagunasutram. 1st ed. Chaukhamba Sanskrit Sansthan; 1994. p. 61.</ref>
<br/>Therefore, to simplify this, the first manifested taste is the principal rasa, and the one manifested at the end is the adjunct or secondary rasa of the substance. </div>
== References ==
== References ==