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For over 4000 years, the [[Charak Samhita]] and its predecessor, the Agnivesha Tantra have provided a wealth of knowledge on managing life, not just health and disease management. Sages and practitioners passed on this distilled knowledge by word-to-mouth for centuries. Over the course of this period, the environment around us has changed significantly – affecting us and the living beings around us. Habitats have changed rendering some creatures extinct or endangered, while others have adapted themselves or evolved. Further, social traditions have dictated changes to our dietary habits. However, the fundamental principles governing food, in general, remain the same, e.g., the role of ''agni'' (digestive fire), ''Prakriti'' (body constitution), ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like dhanya (paddy), shaka (vegetables), harita (greens), mamsa (meat), phala (fruits) and kritanna (cooked food or drinks) can be characterized and used by an experienced Ayurvedic physician. It is a herculean job to describe all the foods available all over the world and describe their ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) but we have made a humble attempt to take the skeleton of the Chapter [[Annapanavidhi Adhyaya]] as it is and try to enter the newer articles as per Ayurvedic perspective.
For over 4000 years, the [[Charak Samhita]] and its predecessor, the Agnivesha Tantra have provided a wealth of knowledge on managing life, not just health and disease management. Sages and practitioners passed on this distilled knowledge by word-to-mouth for centuries. Over the course of this period, the environment around us has changed significantly – affecting us and the living beings around us. Habitats have changed rendering some creatures extinct or endangered, while others have adapted themselves or evolved. Further, social traditions have dictated changes to our dietary habits. However, the fundamental principles governing food, in general, remain the same, e.g., the role of ''agni'' (digestive fire), ''Prakriti'' (body constitution), ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like dhanya (paddy), shaka (vegetables), harita (greens), mamsa (meat), phala (fruits) and kritanna (cooked food or drinks) can be characterized and used by an experienced Ayurvedic physician. It is a herculean job to describe all the foods available all over the world and describe their ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) but we have made a humble attempt to take the skeleton of the Chapter [[Annapanavidhi Adhyaya]] as it is and try to enter the newer articles as per Ayurvedic perspective.
An old saying states "if you took fourteen greens (greens means not only the leaf, also flower, fruits, ''nala'', tuber, and fungi) then you may survive from the strain of ''Kartika''" (the month of October and November). During this period, there is increased incidence of seasonal diseases. Though this chapter maintains chronological order according to the dietetic code, it has a special aspect for the alleviation of three ''doshas'', to achieve excellent ''dhatus'' (body tissues), and clear the micro and macro channels of the body.
An old saying states "if you took fourteen greens (greens means not only the leaf, also flower, fruits, ''nala'', tuber, yeasts and mushrooms) then you may survive from the strain of ''Kartika''" (the month of October and November). During this period, there is increased incidence of seasonal diseases. Though this chapter maintains chronological order according to the dietetic code, it has a special aspect for the alleviation of three ''doshas'', to achieve excellent ''dhatus'' (body tissues), and clear the micro and macro channels of the body.
To stay healthy and prevent diseases during a change of season, following “Fourteen Greens” are advised. ''Surana'' (Amorphophallus campanulatus Blume) is effective for ''arsha'' (piles). ''Kebuka'' (Costus speciosus Koenig) prevents worm infestation. ''Yavashakam'' (Chenopodium purpurascens) is a liver tonic. ''Kasamarda'' (Cassia occidentalis Linn.) is effective in a cough. ''Sarshapashaka'' (Brassica campestris Linn. Var.rapa (L) Hartm) is ''tikshna'' in quality, and it is worst among the greens but effective in the particular season.
To stay healthy and prevent diseases during a change of season, following “Fourteen Greens” are advised. ''Surana'' (Amorphophallus campanulatus Blume) is effective for ''arsha'' (piles). ''Kebuka'' (Costus speciosus Koenig) prevents worm infestation. ''Yavashakam'' (Chenopodium purpurascens) is a liver tonic. ''Kasamarda'' (Cassia occidentalis Linn.) is effective in cough. ''Sarshapashaka'' (Brassica campestris Linn. Var.rapa (L) Hartm) is ''tikshna''or sharp in quality, and is worst among the greens but effective in a particular season.
''Neem'' (Azadirachta indica A.Juss) is effective in ''pittaja'' skin diseases. ''Jayanti'' (Sesbania sesban (Linn.) Merrill) is effective in common seasonal cold and effective in dysuria and has some anti-poisonous effect. Dwarf copperleaf- ''Shalakalyani'' (Alternanthera sessilis (Linn) R.Br. ex DC) dispels the accumulated ''pitta dosha''. ''Guduchi'' (Tinospora cordifolia (Willd) Miers ex Hook.f.& Thoms) pacifies morbid vitiation of all three ''doshas''. ''Patola patra'' (Trichosanthes dioica Roxb) purifies the accumulated ''pitta dosha''.
''Neem'' (Azadirachta indica A.Juss) is effective in ''pittaja'' skin diseases. ''Jayanti'' (Sesbania sesban (Linn.) Merrill) is effective in common seasonal cold and effective in dysuria and has some anti-poisonous effect. Dwarf copperleaf- ''Shalakalyani'' (Alternanthera sessilis (Linn) R.Br. ex DC) dispels the accumulated ''pitta dosha''. ''Guduchi'' (Tinospora cordifolia (Willd) Miers ex Hook.f.& Thoms) pacifies morbid vitiation of all three ''doshas''. ''Patola patra'' (Trichosanthes dioica Roxb) purifies the accumulated ''pitta dosha''.
''Shleshmaka'' (Cordia dichatoma Frost. F.) is an appetizer in that particular season. Helenca (Enhydra fluctuans Lour) suppresses the ''pitta dosha''. ''Bhandir'' (Clerodendrum infortunatum auct. nonLinn.C.B. Clarke) is effective in worm infestation. ''Sunishannaka'' (Marsilea minuta Linn.) gives nutrition to the nervous system and prevents insomnia.
''Shleshmaka'' (Cordia dichatoma Frost. F.) is an appetizer in a particular season. Helenca (Enhydra fluctuans Lour) suppresses the ''pitta dosha''. ''Bhandir'' (Clerodendrum infortunatum auct. nonLinn.C.B. Clarke) is effective in worm infestation. ''Sunishannaka'' (Marsilea minuta Linn.) gives nutrition to the nervous system and prevents insomnia.
The vegetables or greens may be classified into six varieties.
The vegetables or greens may be classified into six varieties.
#''Samsvedaja'' (produced from moist heat)
#''Samsvedaja'' (produced from moist heat)
And they are successively heavier in their order. Among them, ''patra shaka'' is lightest one, but it should not be used in rainy season, because of the ''tejo'' quality becomes diluted by the seasonal effect. Autumn season (''pitta kala'') is the best to take all types of greens.
And those are successively heavier in their order. Among them, ''patra shaka'' is lightest one, but it should not be used in rainy season, because of the ''tejo'' quality becomes diluted by the seasonal effect. Autumn season (''pitta kala'') is the best to take all types of greens.
The commonly used cooked food & beverages:
The commonly used cooked food & beverages:
''Pulava'' (''Polao''):
''Rice Pulao'': The rice boiled with ''ghee'' (''clarified butter''), is heavy, ''hridaya'', gives satiety, strength and is an aphrodisiac.
''Patola soup'' (Squash or Ribbed Loofah soup):Its scientific name is “Luffa Acutangula“ mixed with small amount of ghee and cumin seeds is an appetizer, cleansing the ''strotas'', and beneficial for ''jwara'' and other ''pitta'' disorders.
''Patola yuṣha''(soup):
''Khichadi'': Cuisine made of rice and lentil mung. According to individual taste it can be mixed with small amount of salt, ginger, tumeric, and ghee gives strength and nourishes the body and also beneficial for ''grahani'' and ''jwara''.
''Roti'': ''Roti'' made from wheat is nourishing, gives satisfaction, nourishes the ''dhatus'', increases semen and is heavy.
''Roti'' made from ''yava'' is ''vishada'' (???), dry, increases ''vata'' and feces, diminishes ''kapha'' and it is beneficial for patients of ''madhumeha''(Diabetes mellitus).
''Angarakoti'' (''litti''): It is commonly known as ''vati'' in Rajasthan. It is usually taken with lentil soup (''dala''). Simple ''vati'' is light, appetizer, gives strength, nourishing, increase semen and is satisfying.
''Angarakoti'' (''litti''):
It is commonly known as ''vati'' in Rajasthan. It is usually taken with lentil soup (''dala''). Simple ''vati'' is light, appetizer, gives strength, nourishing, increase semen and is satisfying.
''Masala vati'' (''Sattabhari''):
''Masala vati'' (''Sattabhari''):
The simple ''dosa'' does not alter the ''doshika'' state, that is why Acharya Priyavrata Sharma named it as ''adosa''. But spicy ''dosa'' is just the opposite in nature- it is heavy, hot and ''vidahi'', naturally harmful for the patient of ''grahani, amlapitta,'' and ''arsha'', etc.
The simple ''dosa'' does not alter the ''doshika'' state, that is why Acharya Priyavrata Sharma named it as ''adosa''. But spicy ''dosa'' is just the opposite in nature- it is heavy, hot and ''vidahi'', naturally harmful for the patient of ''grahani, amlapitta,'' and ''arsha'', etc.
Lentil soup (''daal''):
Lentil soup (''daal''): Whole lentil (''daal'') is usually heavy to digest, but is an appetizer, gives strength and ''vishtambhi'' (constipation). Uncovered lentil when prepared with sour (tomato, tamarind, unripe mango, etc.) it gets light. Among the lentils mung, ''daal'' is light and is considered best. Garbanzo bean (''Channa daal'') increases ''vata, pigeon pea or arahar daal'' is heavy and gives strength, and ''urad daal'' (Vigna mungo, black gram, black lentil) diminishes ''vata dosha''.
''Daal'' is usually heavy to digest, but is an appetizer, gives strength and ''vishtambhi'' (causing obstruction in the bowel). Uncovered lentil when prepared with sour (tomato, tamarind, unripe mango, etc.) it gets light. Among the lentils mung, ''daal'' is light and is considered best. ''Channa daal'' increases ''vata, arahada daal'' is heavy and gives strength, and ''urad daal'' diminishes ''vata dosha''.
The ingredients for the preparation of ''rasam'' are tomato-1/4 Kg, pepper-1 tsp, green chilly-2 nos, ginger-1/2 inch, ''jeera''- 1tsp, garlic-2-3 pods, coriander leaves-few; ''Rasam'' is pungent, sour, ''tikshna'' (increase ''agni''), hot, ''vidahi'', appetizer, increase ''vata'' and ''pitta'', diminishes ''kapha'' and increase semen. Naturopathic physicians consider it a useful remedy for common cold and indigestion.
''Rasamam'' (''rasam''): The ingredients for the preparation of ''rasam'' are tomato-1/4 Kg, pepper-1 tsp, green chilly-2 nos, ginger-1/2 inch, cumin-1 tsp, garlic-2-3 pods, coriander leaves-few; ''Rasam'' is pungent, sour, ''tikshna''(sharp) (increase ''agni''), hot, ''vidahi'', appetizer, increase ''vata'' and ''pitta'', diminishes ''kapha'' and increase semen. Naturopathic physicians consider it a useful remedy for common cold and indigestion.
''Lehah'' (''chutney''):
''chutney''(sauce): The sweet chutney is unctuous, gives satiety, nourishes body. The sour ''chutney'' is an appetizer, increases ''agni'' and vitiates ''rakta'' and ''pitta''. Mango and ''mint chutney'' increase appetite and ''vata anulomaka''.
''Jam/ fruit preserve'' (''murabba''):
''Raga'' is sour-sweet in taste, but the one with sour in taste is known as ''shadava''. It is a strong appetizer, ''hridaya'', and light.
''Raga'' is sour-sweet in taste, but the one with sour in taste is known as ''shadava''. It is a strong appetizer, ''hridaya'', and light.
''Gudamram'' (''gudamma''):
''Gudamram'' (''gudamma''): The unripe mango, when lightly cooked with molasses and seasoned with crushed cumin seeds, is known as ''gudamram''. It is sweet-sour in taste, diminishes ''vata'' and increases ''kapha'' and ''pitta''.
The unripe mango, when prepared with ''guda'' (molasses) and mixed with small amount of ''jeera'', is known as ''gudamram''. It is sweet-sour in taste, diminishes ''vata'' and increases ''kapha'' and ''pitta''.
''Papada'' when heated with fire it is light, appetizer and increases ''agni''. Normally the ''urada papada'' and others when fried with ghee or oil, become heavy.
''Papada'': A papad (also called papadum) is a thin, crisp, round flatbread. It is typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat (usually flipping it over an open flame)''Papada'' when heated with fire it is light, appetizer and increases ''agni''. Normally the ''urada papada'' and others when fried with ghee or oil, become heavy.
''Vataka'' (''vada''):
''Vada'': Vada can be described variously as fritters, cutlets, doughnuts, or dumplings. The ''urada vada'' is an appetizer, gives strength, aphrodisiac, nourishing, increase feces, diminishes ''vata'', increase ''kapha'' and ''pitta'', and it is beneficial in the disease like ''ardita''. If it is mixed with curd/yogurt, then it turns to light, juicy and very soft in nature.
The ''urada vataka'' is an appetizer, gives strength, aphrodisiac, nourishing, increase feces, diminishes ''vata'', increase ''kapha'' and ''pitta'', and it is beneficial in the disease like ''ardita''. If it is mixed with curd, ''chhachh, maththa,'' etc. then it turns to light, juicy and very soft in nature.
''Vadi'' (''vadi/vari''):
''Vadi'' (''vadi/vari''):
The ''vadi'' which prepared from ''vesana'' and fried with oil or ghee is an appetizer, gives strength to the body. If it is mixed with ''kadhi'' then it increased in size and known as ''phulauri''-it is very tasty, juicy, clear the ''mala'' (''malashodhaka'').
The ''vadi'' which prepared from ''vesana''??? and fried with oil or ghee is an appetizer, gives strength to the body. If it is mixed with ''kadhi'' then it increased in size and known as ''phulauri''-it is very tasty, juicy, clears the ''mala'' (''malashodhaka'').
''Purika''(''puri''):
''Poori'': An Indian whole wheat bread formed in flat rounds of dough that puff up when deep fried. Since it is fried with ghee/oil it increases ''kapha'', semen, gives strength, tasty, heavy, oleates body and diminishes ''vata''.
''Kachauri'': It is similar to poori but is stuffed lentil and seasoning. It is soft, very tasty, appetizer and gives strength to the body.
''Ghevar'': Ghewar is disc-shaped sweet with a texture that resembles a honeycomb is made with all purpose flour and soaked in sugar syrup. It has nourishing quality, ''hridaya'', aphrodisiac, increase ''kapha'', heavy, and it diminishes ''vata-pitta''.
''Ghritapurh'' (''ghevar''):
It has nourishing quality, ''hridaya'', aphrodisiac, increase ''kapha'', heavy, and it diminishes ''vata-pitta''.
''Gujhiya''): a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. It is nourishing, aphrodisiac, strengthening the body, sweet in taste, heavy, appetizer, diminishes ''vata'' and ''pitta'' and is better for a person with strong ''agni'' (''diptagni'').
''Sevika'' (vermicelli):
''Malpua'': It is Sotheast-Asian sweet dish made from barley flour either fried in ghee or boiled in water, and then dipped in honey.
It is heavy, aphrodisiac, sweet, soft, ''tarpaka'' (nourishing), and diminishes ''vata-pitta''.
''Kheer''): Rice and milk boiled and after proper boiling, sugar, ''ela'' and cinnamon are added. It increases ''kapha'' and diminishes ''vata'' and ''pitta'', appetizer, nourishing, oleates the body, and increases semen.
''Lapsika'' (Halwa):
''Vermicelli): Vermicelli is usually cooked with milk and sugar- it gives strength, diminishes ''vata'' and ''pitta'', heavy and is nourishing.
It is heavy, nourishing, increases semen, diminishes ''vata-pitta'' and increases ''kapha''.
''Halwa'': Sweet dish that orignated in Middle East but is also very popular in Ashian countries. It is prepared from various grains, fruits, nuts and sugar. It is heavy, nourishing, increases semen, diminishes ''vata-pitta'' and increases ''kapha''.
''Palalam'' (''Tilakuta''):
''Tilakuta'': Made from crushed sesame and sugar is hot, heavy, slightly decreases the flow of urine, diminishes ''vata'' and increases ''kapha'' and ''pitta''.
Puffed rice: Prepared from ''shali'' rice. It is light, cold, strengthening body, sweet, decreases ''mala'' and ''mutra'' and it is effective in ''Vamana'' (vomiting) and thirst.
''Lajah'' (''Khila''/puffed rice):
''Chewda'':It is spicey Indian rice snack also commonly contains peanuts and spices. It is heavy, increases ''kapha'', gives strength, and it diminishes ''vata''. In boiled form, it is known as ''poha''- rich in fiber, recommended in constipation.
''Ghughri'': It is made by ''chana'' (gram) or ''mung daal'', either in boiled or unboiled state. It is heavy, dry, a stimulant of ''vata'' and purgative.
''Prithuka'' (''Chewda''):
''Saktu'': It is prepared from fried chana or paddy rice. Then ground and sieved. ''Saktu'', when taken with salt without ghee, is dry and provokes ''vata'' but with ghee and sugar, it diminishes ''vata'' and ''pitta''. It is rich in protein. Good energy food and muscle building.
''Mantha'': ''Saktu'', when churned with ghee, sugar, and cold-water, is known as ''mantha''. It is effective in the summer season, and it is effective in treating thirst, emaciation, burning sensation. It is often mixed with ice and is considered a very popular beverage.
''Mantha'':
''Saktu'', when churned with ghee, sugar, and cold-water, is known as ''mantha''. It is effective in the summer season, and it is effective in treating thirst, emaciation, burning sensation. It is often mixed with ice and is considered a very popular beverage.
''Rasala'' (''shrikhand''):
''Rasala'' (''shrikhand''):
''Sitodakam panaka'' (''sharbata''):
''Sitodakam panaka'' (''sharbata''):
Water mixed with sugar and fragrance like ''chandana, kevada sitodaka'' is known as ''sharbata''. It is sweet, cold, ''anulomaka'', diminishes ''vata-pitta'', strengthening the body, increase urination, and diminishes ''daahah'' (burning sensation) and thirst.
Water mixed with sugar and fragrance like ''chandana, kevada sitodaka'' is known as ''sharbata''. It is sweet, cold, ''anulomaka'', diminishes ''vata-pitta'', strengthening the body, increase urination, and diminishes burning sensation and thirst.
''Kapha'' (coffee):
''Tea'': In the modern society tea is one of the most common beverage. It has pungent ''rasa'', hot in potency, constipating and stimulant. In the text ''[[Ayurveda]]vijshana'' it is mentioned as ''shyamaparni'', and in ''shaligrama nighantu'', it is called ''chaya''.
Coffee is dry, stimulant, hot in potency, diminishes ''kapha-vata'', increases urination, a good stimulant for heart and causes insomnia.
''Coffee'': Coffee is dry, stimulant, hot in potency, diminishes ''kapha-vata'', increases urination, a good stimulant for heart and causes insomnia.
''Mishtannam'' (''mithai''):
''Mishtannam'' (''mithai''):