An English Translation of the Sushruta Samhita, Vol. I: Sutrasthanam — trans. Kaviraj Kunja Lal Bhishagratna (1907)

According to certain authorities, there are only two kinds of tastes, owing to the two- fold (hot and cold) nature of the temperament of the world. Of these the tastes such as sweet, bitter and astringent are cold in their properties, while the pungent, acid and saline ones exercise fiery or heat making virtues. The tastes such as sweet, acid and saline are heavy and emollient in their character, while the pungent, astringent and bitter ones are dry and light. The watery (Saumya) tastes are cold. The fiery (Agne3'a) ones are hot.

Coldness, dryness, lightness, non-sliminess, suppression (of the urine or ordure) form the characterstic properties of the Vayu. An astringent taste should be considered as possessed of the same properties as the Vayu, and hence it (astringent taste) increases the coldness, dryness, lightness, non-sliminess and arrestiveness of the latter with its specific coolness, dryness, lightness, non-sliminess and arrestiveness.

Heat, pungency, dryness, lightness, and non-sliminess form the specific properties of the Pittam. A pungent taste, which is possessed of the same properties as the Pittam, respectively increases the heat, pungency,Chap. XLII ] SUTRASTHANAM. ^8^ dryness, lightness and non-sliminess of the latter with the help of similar properties of its own.

Sweetness, oiliness, heaviness, coldness and sliminess form the specific properties of Kapham. A sweet taste, which is possessed of the same properties as the Kapham, respectively increases the sweetness, oiliness, heaviness, coldness and sliminess of the latter with the help of similar properties of its own. A pungent taste is endued with properties which are contrary to those of the Kapham, hence the sweetness, oiliness, heaviness, coldness and sliminess of the latter, are respectively destroyed by the pungency, dryness, lightness, heat and non-sliminess of the former. These have been cited only by way of illustration.

Characteristics of Tastes :— Now we

shall describe the characteristics of tastes. A taste, which is pleasant, proves <"omfortable to, and contributes to the life-preservation of a man, keeps his mouth moist, and increases the quantity of bodily Kapham, is called Sweet (Madhura). A taste, which produces tooth- edge and increased salivation, and increases the relish for food, is called acid (Amla). A taste, which imparts a greater relish to food, produces salivation and softness of a part, is called saline (Lavana). A taste, which produces a burning sensation at the tip of the tongue attended with a tingling of the part and headache, and is instantaneously followed

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THE SUSHRUTA SAMHITA. [ Chap. XLil.

b}' a running at the nose (fluent coryza) is called pungent (Katuka). A taste, which gives rise to a sort of sucking sensation at the throat, removes the slimy character of the cavity of the mouth, gives ris6 to the appearance of goose-flesh on the skin, and increases the relish for food, is called bitter (Tikta). A taste, which brings about the dryness of the mouth, numbs the palate, obstructs the throat, and gives rise to a drawing, pressing sensation in the region of the heart, is called astringent (Kashaya;.

Specific virtues of tastes : -Now we shall describe the specific virtues of tastes. Of these, the sweet taste is possessed of the virtue of increasing the quantity of lymph-chyle, blood, flesh, fat, bone marrow, albumen (ojas), semen, and milk in a parturient woman. It materially contributes to the growth of bones, strengthens the eyesight, favours the growth of hair, improves the complexion of the bod3% brings about the adhesion of fractured bones (Sandhanam'i, and purifies the blood and the lymphchyle. Likewise, it proves wholesome to infants, old and weak men and ulcer-patients (suffering from Endocarditis — Urah-Kshata and is most coveted by bees and ants. It exhilarates the mind as well as the five sense-organs, refieves thirst, swooning and a burning sensation of the body, and originates Kapham. Similarly, it favours the germination of intestinalp. 387 parasites. Largely and exclusively partaken of, it brings on cough, dyspnoea, flatulence (Alasaka), vomiting, sweet taste in the mouth, hoarseness of the voice (aphonia), worms in the intestines, tumours, elephantisis, Vasti-lepa mucous deposit in the bladder), Gudopol^pa (mucous or slimy deposit in the anus), and Abhisandya (ophthalmia), etc.