Ayurveda strongly believes in using drugs with particular tastes in treating diseases. This presentation will help you understand the basics of rasa and its applied aspects in planning treatment protocol.

1. DR. MADHUBALA P GOPINATH
1st Year PG SCHOLAR
DEPT. OF DRAVYAGUNAVIJNANA
GAVC, TRIVANDRUM
1

2. 1. INTRODUCTION
Etymology
Definition
Enumeration
2. ELEMENTAL CONSTITUTION
3. CLASSIFICATION
4. CHARACTERS
5. PROPERTIES
2

3. 6. ACTIONS
On doshas
On dhatus
On malas
On agni
On srotas
General systemic action
7. ORDER OF ADMINISTRATION
8. SEASONAL PREDOMINANCE
In medicine
In diet
3

4. 9. RASA ROOPANTARA
10. RASA NIVRUTHI AND VISHESHA
11. RASOPALABDHI
12. TARATAMA BHAVA OF RASA wrt GUNA
13. INDICATIONS AND CONTRAINDICATIONS
14. IDEAL DIET
15. SHADRASA IN PRACTICAL USE – IN DINACHARYA,RUTUCHARYA
16. TASTE – MODERN VIEW- RESEARCH CORNER
17. TASTE DETECTION TOOL
18. CONCLUSION
4

5.  Rasa comes under the five concepts of a substance (Rasapanchakas) namely,
 rasa (taste),
guna (properties),
virya (potency),
vipaka (metabolic after product of rasa) and
prabhava (specific pharmacological effect)
• द्रव्ये रसो गुणं वीयं ववपाकःशक्तिरेव च |
पदाराथःपञ्चतिष्ठक्ति स्वं स्वं क
ु वथक्ति कर्थ च || (भा. प्र)
• दव्यरसगुणवीयथववपाकतिमर्त्ते च क्षयवृद्धि दोषाणार् ्साम्यं च | (सु. सू)
5

6.  It determines and explains the pharmacological behaviour of a substance
 These five principles are manifestations of five mahābhūtas in specific states of
activation.
 Therefore, these ( only rasa ) principles do indicate the structural composition and
consequent activity of any substance.
 Therefore the predominant proto elements in a drug can sometimes be predicted from
its taste and thus can infer how the drug will act.
6

7.  Though we find scattered references of rasa throughout the samhitas, there are
special chapters dedicated to rasa owing to its significance in the treatment
aspect.
Rasa vimanam adhyaya (Ch./Vi/1)
 Rasa vishesha vijnaaneeyam adhyaya (Su/Soo/42)
Rasa bhedeeyam adhyaya (A.H. /Su/ 10)
7

8. रस आस्वादिे ।। (वाचस्पत्यं)
Rasa is something experienced by an individual while
tasting a dravya.
8

9. रसिारो रस: । (च.सु)
रस्यिे आस्वाद्यिे इति रसः। (चक्रपाणण)
रसिेक्तद्रय ग्राह्यो यो अरथ: स रस: । (र.वै)
That which is perceived by rasanendriya (tongue-taste
sense organ).
Rasa is an important quality manifested at the level of
tongue and is one among pharmacologically active
principle or quality which is directly perceivable.
9

10.  Enumeration of rasa
 Enumeration according to different acharyas – Charaka Sootra
 Rasa kalpana
10

11.  A seminar was organised by Punarvasu Atreya regarding the determination of
number of rasas. After considering various views expressed by different rishis, it
was concluded by Atreya that the rasas are only six. They are :
Madhura Ksheera,
Draksha
Amla Changeri,
Jambeera
Lavana Saindhava lavana, Samudra
lavana
Katu Pippali,
Maricha
Tikta Kiratatikta,
Chandana
Kashaya Khadira,
Haritaki
11

12. Number of
rasas
Types Proposed by
1 APYA BHADRAKAPYA
2 • BHEDANIYA
• UPASHAMANIYA
SHAKUNTEYA BHRAHMANA
3 • BHEDANIYA
• UPASHAMANIYA
• SADHARANA
POORNAKSHA MOUDGALYA
4 • SWADUHITA
• SWADU AHITA
• ASWADU HITA
• ASWADU AHITA
HIRANYAKSHA KAUSHIKA
5 • PAARTHIVA
• APYA
• TAIJASA
• VAYAVYA
• AAKASHIYA
KUMARASHIRA BHARADWAJA
12

13. 6
• GURU
• LAGHU
• SHEETA
• USHNA
• SNIGHDA
• ROOKSHA
VAYORVIDA
7 • MADHURA
• AMLA
• LAVANA
• KATU
• TIKTA
• KASHAYA
• KSHARA
VAIDEHA NIMI
8 ABOVE 7 + AVYAKTHA BADISHA
DAMARGAVA
9 APARISANKHYA KANKAYANA
13

14. According to Indu,
“Kalasya samvatsarakyasya shat rtukatvat rasasyapi
shatbhedatvam”
According to Chakrapani and Arunadutta - Due to
svabhava
14

15.  Eka rasa - 6
 Dwi rasa - 15
 Tri rasa - 20
 Chatushka - 15
 Panca rasa - 6
 Shad rasa - 1
Total - 63
(CH. SU/26)
15

16. Single rasa virechana aushadha is ahrudya.
So always combination of different rasa aushadha is used.
e.g. In Only Vataja Vikara – Madhuraa rasa is used
In Pittayukta Vata – Madhura potentiated with Tikta
rasa
In Kaphayukta Vata – Amla and Katu rasa in
combination
16

17.  सौम्य and आग्िेय​
CATEGORY RASA GUNA KARMA
SOUMYAM Madhura
Tiktha
Kashaya
Seetam Pittasamana
Moorchasamana
Avidahi
AGNEYAM Katu
Amla
Lavana
Ushna Pittavardhana
Moorchajanaka
Vidahi
17

18. RASAS CHARAKA SUSHRUTA VAGBHATA NAGARJUNA
MADHURA J+P
AMLA P+T J+T*
LAVANA J+T P+T*
KATU T+V
TIKTA V+A
KASHAYA V+P
18

19. आकाशपविदहििोयभूमर्षु यरासङ्खर्ेकोत्तरपररवृद्िा:
शब्दस्पशथरूपरसगतिा:, िस्र्ादाप्यो रस: |
परस्परसम्सगाथि् परस्परािुग्रहाि् परस्परािुपवेशाि् च सवेषु
सवेषार् ् साक्तिध्यर्क्स्ि,उत्कषाथपकषथत्तु ग्रहणर््||
स खल्वप्यो रस: शेषभूिसम्सगाथद्ववद्ग्ि: षोढा
ववभज्यिे|| (सु.सू ४२/१)
19

20.  Pharmacological basis of drug action revolves around the universal
pharmacological principle that similar structures have similar pharmacological
activity.
 Conversely, if the structure of a substance is known, then its pharmacological
behavior can be inferred.
 Conventional pharmacology uses chemical structure as the basis for
pharmacological action of the drug.
 Ayurveda uses Pañcamahābhūta theory as the fundamental basis of drug action.
20

21.  A set of properties and actions is attributed to each of these mahābhūtas, one or some
or all of which can be manifested in a substance when the mahābhūtas are present in
a state of activation.
 Mere presence of mahābhūta will not lead to the manifestation of properties and
actions, but the utkarṣa of mahābhūtas is fundamental to the expression of
properties and actions.
 For example, if a substance produces heaviness in the body, then it is understood
that pṛthvī mahābhūta is present in an activated state in it.
21

22. 22

23. 23

24. 24

25. 25

26. 26

27. 27

28. 28

29. RASA CHARACTERSTIC FEATURES
MADHURA PLEASANT, SOFTENING, ANOINTING, ATTRACTS ANTS AND BEES
AMLA • CAUSES SALIVATION, SWEATING, MOUTH CLEANSING
• IS AN APPETISER
LAVANA • EASILY SOLUBLE
• WATER RETAINING, SOFTENING
• IS AN APPETISER
• BURNING SENSATION IN MOUTH AND THROAT
KATU CAUSES SALIVATION, LACRIMATION, TINGLING SENSATION
TIKTA • OVERSHADOWS ALL OTHER TASTES
• APPETISER AND MOUTH CLEANSER
• PRODUCES DRYNESS OF THE MOUTH
KASHAYA • PRODUCES CLARITY OF MOUTH
• CAUSES DRYNESS, STIFFNESS
• CAUSES HEAVINESS AND PAIN IN THE CARDIAC REGION
29

30. SUBJECTIVE OBJECTIVE SUBJECTIVE OBJECTIVE
Madhura Katu
वक्त्रमनुलिम्पति
देहस्य ह्लादिं
अक्ष प्रसादिं
वपपीमलका वप्रय क्िह्वाग्रं उद्वेियति
अक्षक्ष िास आस्य स्रावं
कपोल दाहं( देहं दहति-
अ.सं)
Amla Tiktha
क्षाियिे मुखं
रोर्दतिािां हषथणं
अक्षक्षभ्रुव तिकोचक​:
उरकण्ठ ववदाहं(अ.सं)
क्िह्वा उद्वेियति-(अ.सं)
आस्यं ववशदयति
रसिं प्रतिहक्ति
कण्ठं शोियति
Takes away भति रुधच & हषं
Lavanam Kashaya
कपोल गल दाहं
भति रुधच उत्पादिं
कफ प्रसेक
ं जनयति
क्िह्वा िडयति
कण्ठ स्रोिो ववबतििं
वक्त्र परिशोषणं
हृदयं कषथति, पीडयति
30

31.  These characters of the tastes can be applied in the clinical practice with a wide spectrum
of utility.
 For eg.-Taking salivation (aasya samsravana) as an objective indicator, six rasas may be
divided into 3 groups:
Action on Saliva Rasa of therapeutic use (taste)
a. sialogogues ( increasing salivary secretion) - in
xerostomia / caries
• Amla
• Katu
b. anti-sialogogues (decreasing salivary
secretion)- in hypersalivation
• Tikta
• Kashaya
c. altering consistency of saliva • Madhura
• Lavana
31

32. 32

33. RASA PROPERTIES
MADHURA SNIGDA SHEETA GURU
AMLA SNIGDA USHNA LAGHU
LAVANA SNIGDA USHNA GURU
KATU ROOKSHA USHNA LAGHU
TIKTA ROOKSHA SHEETA LAGHU
KASHAYA ROOKSHA SHEETA GURU
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34. GUNA UTTAMA MADHYAMA AVARA
RUKSHA KASHAYA KATU TIKTA
SNIGDHA MADHURA AMLA LAVANA
USHNA LAVANA AMLA KATU
SITA KASHAYA MADHURA TIKTA
GURU MADHURA KASHAYA LAVANA
LAGHU TIKTA KATU AMLA
34

35. Consideration of 6 gunas in relation to 6 rasas is very important from applied point of view.
they are the active properties applicable in respective six therapeutic measures
(shatkarmas)
KARMA GUNA RASA
Brmhana Guru Madhura
Langhana Laghu Katu
Swedana Ushna
Stambhana Sheeta
Rukshana Ruksha
Snehana Snigdha
35

36.  Keeping these gunas in view rasas can be applied in treatment of diseases
 Madhura rasa can be used is karshya so as to bring in gurutwa in the body.
 Amla rasa is used in conditions of agnimandya, for amapaachana pertaining to its
ushna guna.
 Lavana rasa can be utilized in Pakwashaya gata vata due to its ushna guna in taming
vata.
 Katu may be useful in udara due to its rooksha ushna guna.
 Tikta is beneficial for Amlapitta as it does rookshana of aggravated pitta.
 Kashaya is good in Atisara as it brings stambhana.
36

37. On doshas
On dhatus
On malas
On agni
On srotas
General systemic action
37

38. दव्यरसगुणवीयथववपाकतिमर्त्ते च क्षयवृद्धि दोषाणार् ्साम्यं च | (सु. सू)
ON DOSHAS ि एिे रसा: स्वयोतिविथिा, अतययोतिप्रशर्िा च । (सु. सू.४२/६)
RASA EFFECT ON VATA EFFECT ON PITTA EFFECT ON
KAPHA
MADHURA
AMLA
LAVANA
KATU
TIKTA
KASHAYA
38

39. 2. ON DHATUS
 Madhura – Anabolic activity- increase in dhatus – ojavardhana, stanyajanana, varnya,
keshya
 Amla – though stimulates such activities by improving agni, has a decreasing effect on
shukra- henceforth not a tonic.
 Lavana- increases water content, causes laxity in the body (sarva shareera avayavaan
mrudu karoti)
 Katu - Catabolic activity, scrapes away unwanted muscular structures (mamsa
vilekhana), breaks coagulatory pathways (shonita sanghatam bhinnathi), reduces stanya,
sukra, meda
 Tikta - Catabolic activity, scrapes away kleda,meda,vasa,majja,sweda,lasika,mootra and
helps in stanyashodhana.
 Kashaya - Catabolic activity, blood purification (asravishodhana), kleda meda
vishoshanam
39

40. Tikta rasa has an absorbing effect and decreases meda, vasa,
majja, lasika which are pathogenic factors of prameha
(saptako..)
Tikta is an important rasa useful in the treatment of
prameha.
40

41. 3. ON MALAS
 Rasas predominant of paarthivapya gunas- Madhura, Amla, Lavana are laxative, diuretic
and carminative.
 Katu – helps in elimination of waste products (kleda malaan upahanti)
 Kashaya- Constipative, anti-diuretic and causes obstruction of flatus
 Tikta - Dries up malas (Vinmootra Upashoshana)
41

42. Kashaya rasa is the best for stambhana and can be
utilized in the treatment of diarrhoea, polyuria,
haemorrhages etc.
42

43. 3. ON AGNI
 Agneya rasas- Katu, Amla, Lavana – appetisers and digestives
(dipana and paachana)
 Tikta – though Soumya- stimulates agni by promoting samana vata
and absorbs kapha responsible for mandagni.
 Madhura and Kashaya has an opposite effect to agni (agni sadaka).
43

44. Madhura rasa being agni sadaka, can be utilized in
bulimia.
Amla rasa can be utilized in loss of appetite and taste
disorders
44

45. 4. ON SROTAS
 Katu, tikta, lavana are srotoshodhaka (channel- cleaning)
 Katu – Vayavyaagneya guna- margaan vivrunothi - absorbs fluid and expels
obstructive materials – pramaathi – as opposed to abhisyandi (channel-
obstructing)
 Tikta acts in a similar way by absorbing the fluid due to vata and vacates the
space on account of akasha. Due to sookshma guna it permeates even to
minutest channels.
 Lavana – liquifies the solid mass and expels it due to tikshna guna but has no
absorbing property.
 Madhura, Amla, Kashaya may precipitate srotorodha , can be called as sroto
upalepaka.
45

46.  Lavana- liquifies the solid mass and expels it due to tikshna guna, it can
penetrate even minutest channel.
 Example - Lavana abhyanga in swasa rogi, in vasthi karma
 Amla- acidic foods enhances iron absorption (ferric to ferrous- stable to unstable) –
increases bioavailability –
 Example -Mandooravataka anupana with thakra, lime juice
46

47. 5. GENERAL SYSTEMIC ACTION
 Madhura – Pleasing, brain tonic, healings, anti-abortifacient, pacifies thirst,
galactagogue.
 Amla – Pleasing, sialogogue, appetizer, digestive, promotes bleeding (anti-coagulant).
 Lavana – moistening, sialogogue, appetizer, digestive, expectorant, diuretic
 Katu – mouth cleanser, anthelminthic, nervous stimulant, promotes bleeding
 Tikta – anthelminthic, blood purifier, anti-pyretic, removes pus/toxins/serous
discharges. Useful in skin and GIT diseases
 Kashaya – healing, absorbent, anti-diuretic, normalizes skin pigmentation
47

48. IN MEDICINE
 In treatment of diseases rasa should be used
in a definite order acc. to dosha as follows:
IN DIET
• In meals one should start with Madhura,
Amla, Lavana and finish with Katu,
Tikta, Kashaya. But if the food is
excessively spicy, the meal should end
with madhura. (B.P)
DOSA 1ST 2ND 3RD
VATA LAVANA AMLA MADHUR
A
PITTA TIKTA MADHUR
A
KASHAYA
KAPHA KATU TIKTA KASHAYA
1ST 2ND 3RD
MADHUR
A
AMLA-
LAVANA
KATU-TIKTA-
KASHAYA
48

49. SEASON PREDOMINANT RASA
SHISHIRA TIKTA
VASANTA KASHAYA
GREESHMA KATU
VARSHA AMLA
SHARAD LAVANA
HEMANTA MADHURA
49

50. FACTORS CAUSING TRANSFORMATION EXAMPLES
Sthana (Placement/ kept unaltered) Cooked rice (M  A )
Paatra (Utensil) Curd kept in Kamsya patra ( A  Kt)
Samyoga (Combination) Chincha+ Sudha ( A  M)
Paka (Exposure to heat) Chincha ( A  M)
Atapa (Exposure to sunlight) Tumburu phala ( K  M)
Bhavana (Trituration) Tila with Yashti (KsTM  M)
Desha (Region) Amalaki of Nainital (M)
Kala (Time) Kadaliphala (Ks M)
Parinama (Transformation) Milk curdling ( M A)
Upasarga (Infestation) Ikshu (M  T/A)
Vikriya (Special processing techniques) Panasa squeezed in hand (M A ) 50

51. िसनार्थो िसस्िस्य द्रव्यमापक्षक्षतिस्िर्था ।
तनवृत्तौ च ववशेषे च प्रत्यय: खादयस्िर्था ॥ (च.सु)
 AADHARA BHOOTA – AP, PRUTHVI
 NIMITTA KAARANA – TEJA, VAYU, AAKASHA
51

52. रसो तिपािे द्रव्याणां । (च.सु)
प्रत्यक्षिो अिुर्ािाि् उपदेशिश्च रसािार्ुपलक्ब्ि॥ (र.वै)
 EXAMPLES
Prathyaksha- Sweetness of sugar
Anumana- Sweetness of urine in Diabetes
Upadesa- Sweetness of Suvarna, astringency of Madhu
52

53. RASA DISEASE INDICATIONS
MADHURA General debility, Geriatric conditions, Habitual abortion, Deficiency of
breast milk
AMLA Loss of appetite, Dyspepsia
LAVANA Loss of appetite , Dyspepsia, as Diuretic
KATU Loss of appetite, Indigestion, Obesity, Diabetes, Cough asthma, Skin
diseases
TIKTA Loss of appetite, Dyspepsia, Worms, Gastritis, Jaundice, Skin diseases,
Fever, Obesity, Diabetes, Excessive discharges, pus etc
KASHAYA Diarrhoea, Haemorrhage, Wounds, Polyuria, Respiratory Disorders
53

54. RASA DISEASE INDICATIONS
MADHURA Cough, Asthma, Diabetes, Goitre etc
AMLA Gastritis, Internal haemorrhage, Jaundice
LAVANA Skin diseases, Swelling, Ascites, Hypertension, Haemorrhage, Gastritis etc
KATU Semen disorders, Retension of urine
TIKTA Disorders of vata, Semen deficiency
KASHAYA General debility, Disorders of vata, Loss of appetite
54

55.  A diet comprising of all the six rasas is said to be ideal one- indicating that all the
components required for a living system can be incorporated under the 6 rasas.
1st 3 tastes - अभ्यवहरणाय पूक्ििं – madhura, amla, lavana
षड्सु एवं युतिं वर्िं षड्सु युतिं ववरेचिं ।
षड्सु आस्रापिं युतिं षड्सु संशर्िं हहिं ॥ (र.वै)
55

56. • In dinacharya,
• In rutucharya,
• Therapeutic utility
56

57. Danthadhavana vidhi by Kashaya Katu Tikta
dravya like Nyagrodha, Khadira, Karanja
Udvartana for Medoghna and Twakprasadana
action by Katu Tikta Kashaya drugs
Dhumapana in Kapha – Vata vrudha avastha by
Katu Tikta Kashaya rasa dravya
57

58. Hemanta, sisira – for nourishment- Madhura, Amla,
Lavana
Varsha - for the maintainance of Agni- Amla, Lavana
Vasantha - to pacify the moisture - Tikta, Katu, Kashaya
Greeshma - to counteract the dryness -Madhura
Sarat - to bring pitta in balance - Madhura, Tikta,
Kashaya
58

59. Rasa Vata Pitta Kapha
Madhura Guru-Pichila-Snigda Guru-Snigda-Sheeta -
Amla Guru-Pichila-Snigda
srotovikasa -
anulomana
- -
Lavana Ushna- snigdha - -
Katu - - Laghu-Ushna-
Rooksha
Tikta - Ruksha- Sheeta -
Laghu
Ruksha- Laghu
Kashaya - Sheeta Ruksha
59
Ka. Sa.

60. Primary tastes
Sites of perception
Taste buds and Gustatory Papillae
Nervous innervations to tongue
Gustatory pathway
Taste – significance in modern view
60

61. Taste is a form of chemoreception which occurs in the specialized taste receptors in the mouth.
RASA Comprises of Receptor
SWEE
T
Sugars and proteins, aldehydes and
ketones.
G- Protein Coupled Receptor (GPCR)
SOUR Acids (H+ ions conc.) Type III taste receptor cell
SALT Ionised salts (cations like Na+/ K+/
Li+ )
Sodium chloride receptor
BITTE
R
Long chain organic substances
containing nitrogen and alkaloid
Type II taste receptor cell (TAS2R)
UMAM
I
L-Glutamate (amino acid), found in
fermented foods
G- protein Coupled Glutamate
Receptor
61
There are recent researches on a newly invented taste – the Fat taste – with potential
CD36 receptor.

62. 62

63.  Taste buds contain the taste receptor
cells, which are also known as gustatory
cells.
 Taste buds exist primarily in the small
bumps on your tongue, called papillae.
They also are present in other parts of the
mouth, like the palate and throat.
 Taste buds develop in utero and
scientists believe they are functional by
10 to 13 weeks of gestation. Fetuses are
able to taste foods in the maternal diet
that pass through the amniotic fluid.
Tastes of the maternal diet are also
detected in breast milk.
63

64. Each receptor cell
lives for 1-2
weeks.
Each receptor in a
taste bud
responds best to
one of the tastes.
64

65.  There are four types of papillae:
• Filiform: The most common, covering the tough surface of the tongue, and do not
contain taste buds
• Fungiform: Located near the front of the tongue
• Circumvallate: Located near the back of the tongue
• Foliate: Located on the sides of the tongue
65

66.  There are mainly 2 cranial nerves that innervate the tongue for taste
o Facial nerve (ant 2/3)
o Glossopharyngeal nerve (post 1/3)
 Vagus nerve also contributes to taste perception from very little posteriormost
part of the mouth.
66

67. 67

68.  Patients with Addison's disease, pituitary insufficiency, or cystic fibrosis
sometimes have a hyper-sensitivity to the five primary tastes.
Disorders of taste
 Ageusia (complete loss of taste)
 Hypogeusia (reduced sense of taste)
 Dysgeusia(distortion in sense of taste)
 Parageusia (persistent abnormal taste)
 Hypergeusia (abnormally heightened sense of taste)
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69.  Prof. P. V. Sharma has attempted to evolve a methodology for Objective
Determination of rasa.
RASA CONSTITUENTS
MADHURA PROTIENS, CARBOHYDRATES, VEGETABLE FATS
AMLA ACIDIC NATURE
LAVANA PRESENCE OF SODIUM CHLORIDE WITH A SALTISH
TASTE
KATU ESSENTIAL OILS, PHENOL
TIKTA ALKALOIDS, GLYCOSIDES
KASHAYA TANNIN, ASTRINGENT NATURE
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70. TASTE-DETECTION TOOLS
 Blind method
 Dilution method-Taste threshold-minimum quantity of a substance
required to stimulate the taste buds.
The order of rasas on the basis of maximum intensity is
 Tikta – showed very high taste threshold
Madhura
 Amla
 Kashaya
 Katu
 Lavana
Prof. C. Dwarakanath suggested one method namely TTT (Taste Threshold
Test) for Quantitative Determination of rasa
 Electronic tongue- It is an instrument that measures and compares tastes.
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71.  Rasa is the visesha guna of rasanendriya.
 Health or disease is known by certain normal and abnormal functions of
doshas in body. It can be normalised by giving drugs which are of opposite
attributes to that dosha in its panchabhootha constitution.
 The easiest and most practical way to infer the predominant mahabhootha
in a subject is rasa.
 The action of a drug is decided by rasapanchaka. Being the first rasa gives
instant action.
 When particular body constituent decreases, there is a desire for
substances with specific taste to balance it.
 During the samprapti of a disease, patient express like/dislike for
particular rasa as per state of dosha.
 Rasa plays important role in swasthavrutta and in treatment aspect.
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72.  Rasa in swastavrutta can be understood by its application in dinacharya and
rutucharya.
 Rasa in treatmental aspect can be understood by 2 aspects:
o Nidana parivarjana of specific rasas in specific conditions eg: Kashaya rasa in
vibandha
o Treatments in srotodushti are treated specifically by certain rasas eg: Tikta rasa
in asthivaha srotas, Madhura Tikta rasa in Majjavaha srotas.
 Dravya vargeekarana can be done on the basis of rasa – e.g. Madhura skandha,
Tikta skandha etc.
 Nomenclature of certain dravya are given on the basis of name of rasa itself
e.g. Chitraka- Ushana(katu), Lanka-Katuveera.
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73. यः स्याद्रसववकल्पज्ञः स्याच्च दोषववकल्पववि्।
ि स र्ुह्येि् ववकाराणां हेिुमलङ्गोपशाक्तिषु॥
च. सू. 26/ 27
A physician, well acquainted with combination of rasas and doshas, seldom commits
blunders in ascertaining the etiology, symptoms and treatment of diseases.
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74. 74