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<br/>This article deals with the aspect of rasa as taste/flavor.
<br/>This article deals with the aspect of rasa as taste/flavor.
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== Definition ==
<div style='text-align:justify;'>
Taste is the object of the gustatory sense organ and is in substance (dravya). Taste is perceived when a substance comes into contact with the tongue, gustatory sense organ (nipata). It is perceived through direct perception (pratyaksha) and based on inference (anumana) through consequent actions e.g. salivation.<ref>Sharma P. Dravyagunsutram. 1st ed. Varanasi: Chaukhamba Sanskrit Sansthan; 1994. p. 46.</ref> </div>
== Discussion regarding the number of rasa ==
The number of tastes, which has been the subject of much debate in Charak Samhita and ranges from one to infinite, is ultimately determined to be six.<ref>Sharma P. Dravyaguna Vijnana, Part-1 (Moulik Siddhant). Revised Go. Varanasi: Chaukhambha Bharati Academy; 2010. 190–262 p.</ref> [Cha.Sa. Sutra Sthana 26/28]
{| class="wikitable" style="margin:auto"
! Number of Rasas
! Details
! Proposed by
! Explanation by PunarvasuAtreya
|-
| One
| Water (apya)
| Bhadrakapya
| This theory supposes that water (jala) which is the abode (adhara) of the taste (rasa)-attribute (adheya) as one and the same, hence cannot be accepted.
|-
| Two
| 1. Sharp, weight reducing (Chhedaniya, langhana) <br/>2. Pacifying, nourishing, weight increasing (upashamaniya, brimhaniya)
| Shakunteya Brahmana
| The argument is based on activity of the ingredient and not specific to taste, hence not acceptable.
|-
| Three
| Above two and ordinary (Sadharana)
| PurnakshaMoudgalya
| Same as above
|-
| Four
| 1. Liked and wholesome (Svaduhita)<br/>2. Liked but not wholesome (Svadu-ahita)<br/>3. Disliked but wholesome (asvaduhita)<br/>4. Disliked and unwholesome (asvadu-ahita)
| HiranyakshaKoushika
| Same as above
|-
| Five
| 1. Earth element predominant (Bhauma)<br/>2. Water element predominant (Udaka)<br/>3. Fire element predominant (Agneya)<br/>4. Air element predominant (Vayavya)<br/>5. Space element predominant (Akashiya)
| KumarashiraBharadwaja
| The group represents substances in general and not specific to taste, hence not acceptable.
|-
| Six
| 1. Heavy (guru)<br/>2. Light (laghu)<br/>3. Cold (shita)<br/>4. Hot (ushna)<br/>5. Oily (Snigdha)<br/>6. Non-oily, dry (ruksha)
| Vayorvida
| The argument is based on activity of the ingredient and not specific to taste, hence not acceptable.
|-
| Seven
| 1. Sweet (madhura)<br/><br/>2. Sour (amla)<br/>3. Salt (lavana)<br/>4. Katu (pungent)<br/>5. Bitter (tikta)<br/>6. Astringent (kashaya)<br/>7. Alkaline (kshara)
| Nimi
| First six among this group are acceptable, however alkalinity (seventh entity) which is considered as part of saline taste cannot be a separate entity. Hence tastes are six only.
|-
| Eight
| Above seven, unperceivable, tastelessness (avyakta)
| BadishaDhamargava
| In consideration to the above argument and alsoabsurdity of counting tastelessness as a separate taste, this proposition is not acceptable.
|-
| Innumerable
| Due to various permutations and combinations tastes are innumerable.
| Kankayana
| Innumerability of tastes cannot serve the purpose of understanding a substance and its actions as taste as an attribute in a substance (abode) act in consonance with other entities like quality and action.
|-
|}
=== Vagbhata’s justification for six rasa count ===
<div style='text-align:justify;'>
"Some may argue that recognizing tastes as only six is untenable because variances in sweetness, oil, jaggery, and other items included within the sweet group (madhuraskandha). Let these disparities cease to exist or become the same by their non-recognition. These minute variations are ascribed to the bigger or smaller proportion of the elemental composition that coexists in the material that is not particularly differentiating and explained in detail. Because they all fall under a single category, the numerous distinctions in attributes, such as heaviness, etc., are also not listed individually. Similar circumstances apply to tastes. Ghee and others have the property of clinging to the mouth, whereas pomegranate fruit and others do not. Because of this, there are only six tastes, despite each of them having countless variations.”[A.S. Sutra Sthana 17/31-43]<ref>Vagbhata, Srikantha Murthy (Translation). Ashtangasangraha, Vol-1, Sutrasthana. 9 th. Varanasi: Chaukhambha Orientalia; 2007. P.330-311 (A.S.Su.17.31-43).</ref> </div>
=== Taste composition based on five primary elements ===
<div style='text-align:justify;'>
According to the Rasavaisheshika, one may deduce the main elemental makeup of tastes based on characteristics (guna). By grouping tastes according to degrees in terms of six major tastes, the Charak Samhita has provided a clear hint and denotes the proportionate existence of fundamental elements in them.
Using this as a criterion, the elemental makeup of tastes may be deduced. Additionally, the relative positions of the components in each taste should be set appropriately so one can understand both the contribution of the critical features and their relative predominance.
For instance, sour and salty tastes are fiery (agneya). The salty taste is considered heavier than the sour taste (which has a water element) due to the prominence of the earth element, which is heavier than water element.
Similarly, because the bitter taste is lighter than pungent, the air element is the initial component in the former. Chakrapani's claim that heaviness or lightness cannot be determined based on elemental composition is untrue, since the theory of the five main elements (panchamahabhuta) forms the foundation of Ayurveda, is the only criterion that can be used to determine a substance's qualities.
As previously stated, the elemental makeup of tastes can be deduced from qualities and effects on dosha, tissues, excretory products, digestive fire, and bodily channels. For example, sweet taste promotes kapha dosha, nutriet fluid (rasa), semen (shukra). Therefore it is apparent by the law of similarity (samanya), and distinctness (vishesha) that sweet is likewise comprised of the earth element and water like kapha, etc.
Astringent taste hardens watery fecal matter in diarrhea, indicating the presence of earth element. The appealing and pitta-aggravating characteristics of pungent, sour, and salty tastes demonstrate their igneous origin. The presence of space element is demonstrated by the effectiveness of bitter taste in disorders induced by congestion in channels.
Why are just two factors involved in the synthesis of tastes? This is because each taste affects two doshas by aggravating or alleviating them. Sweet taste, for example, soothes two doshas, vata and pitta, and so forth. As a result, the two components represent two doshas. </div>
{| class="wikitable" style="margin:auto"
|+ style="text-align:left;" | Table 3: Elemental composition for each taste
! S.No.
! Rasa
! Charaka Samhita
! Sushruta Samhita
! AsthangaSangraha
! Rasavaisheshika
|-
| 1.
| Madhura (sweet)
| Aap, prithvi
| Prithvi, Aap
| Prithvi, Aap
| Prithvi, Aap
|-
| 2.
| Amla (sour)
| Prithvi, Agni
| Aap, Agni
| Prithvi, Agni
| Aap, Agni
|-
| 3.
| Lavana (salty)
| Aap, Agni
| Prithvi, Agni
| Aap, Agni
| Agni, Aap
|-
| 4.
| Katu (pungent)
| Vayu, Agni
| Vayu, Agni
| Vayu, Agni
| Vayu, Agni
|-
| 5.
| Tikta (bitter)
| Vayu, Akasha
| Vayu, Akasha
| Vayu, Akasha
| Akasha, Vayu
|-
| 6.
| Kashaya (astringent)
| Vayu, Prithvi
| Prithvi, Vayu
| Vayu, Prithvi
| Prithvi, Vayu
|-
|}
It is proposed that the taste is directly perceivable when the substance comes in contact with tongue, whereas the elemental composition is understood by inference based on action.<ref>Rasanartho…. Ca. Su. 1/64, तेनिर्धार्यन्तेऽनुमानत्, र. वै</ref>
== References ==
== References ==