A CRITICAL REVIEW ON THE SPICES MENTIONED IN SHAKA VARGA (CLASS OF VEGETABLES) OF SUSHRUTA SAMHITA
Journal Title: European Journal of Biomedical and Pharmaceutical Sciences - Year 2018, Vol 5, Issue 12
Abstract
Properly prepared food is the ultimate source of life. It promotes strength to the body, nourishes the dhatu( tissue), promotes complexion and keeps the mind in a cheerful frame, supports the higher functions and above all, it protects the body like a pillar. Hence, it has been considered as one among the traya upastambha(three pillars). The food will do so when and only when it kindles the interest to have it. This happens when the food is prepared with a perfect blend of odour and flavour. Acharya Sushruta, while writing anna pana vidhi adhyaya (a chapter on dietetics), included a list of medicinal substances that are used to bring about certain changes to make the food not only palatable but also adorable. This is a unique way of donating medicinal properties to the food without being understood by the consumer. These medicinal substances are known as spices. This review reveals 12 botanical sources that are used as spices in shaka varga( class of vegetables) of sushruta samhita.
Authors and Affiliations
Karnam Chandrashekhar
Keywords
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