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→Relationship between six important qualities and taste
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|+ style="text-align:left;" | Table 5: Grading of tastes as per qualities.
|+ style="text-align:left;" | Table 5: Grading of tastes as per qualities.
Among the twenty characteristics beginning with heaviness (gurvadiguna), the six listed above are the most prominent, achieving the level of potency (virya). They distinguish three levels of prominence: superior, medium, and inferior. The dravya (substances) with sweet taste predominantly have heavy to digest, unctuous, and cold qualities. <br/>
Among the twenty characteristics beginning with heaviness (gurvadiguna), the six listed above are the most prominent, achieving the level of potency (virya). They distinguish three levels of prominence: superior, medium, and inferior. The dravya (substances) with sweet taste predominantly have heavy to digest, unctuous, and cold qualities. <br/>
The dravya with bitter, astringent, and salty tastes predominantly have light to digest, dry, and hot properties.<ref>AyuSoft Team. Rasa-Siddhaanta Tastes: All Useful all Over [Internet]. 2006 [cited 2022 Oct 9]. Available from: https://ayusoft.ayush.gov.in/rasa-siddhaanta-tastes-all-useful-all-over/</ref></div>
The dravya with bitter, astringent, and salty tastes predominantly have light to digest, dry, and hot properties.<ref>AyuSoft Team. Rasa-Siddhaanta Tastes: All Useful all Over [Internet]. 2006 [cited 2022 Oct 9]. Available from: https://ayusoft.ayush.gov.in/rasa-siddhaanta-tastes-all-useful-all-over/</ref></div>
== References ==
== References ==