Buddha-Dharma-Sangha Buddhist Ayurvedic Medicine History

Madura – Sweet Taste-Flavor of Herbs, Spices and Foods according to Ayurveda

What is AyurvedaBuddhist Ayurvedic Medicine, Seven Dhatus – Bodily Tissues

(Quotes from Charak Samhita XVI. 43.)

I. Sweet

““The sweet taste (as it is of the same nature as the human body, whose tissues taste sweet), promotes the growth of all bodily tissues and Ojas. Aiding in longevity, it is soothing to the five sense organs and the mind, and gives strength and good complexion. Sweet taste alleviates Pitta, Vata and the effects of poison. It also relieves thirst and burning sensation and it promotes the health and growth of skin and hair; it is good for the voice and energy.

“Sweet taste is nourishing, vitalizing, gives contentment, adds bulk to the body, creates firmness. It rebuilds weakness, emaciation, and helps those damaged by disease. It is refreshing to the nose, mouth, throat, lips and tongue, and relieves fits and fainting. The favorite of insects, particularly bees and ants, sweet taste is wet, cooling and heavy.

“Yet when used too much by itself or in excess, sweet taste creates obesity, flaccidity, laziness, excessive sleep, heaviness, loss of appetite, weak digestion, abnormal growth of the muscles of the mouth and throat, difficult breathing, cough, difficult urination, intestinal torpor, fever due to cold, abdominal distention, excessive salivation, loss of feeling, loss of voice, goiter, swelling of the lymph glands, legs and neck, accumulations in the bladder and blood vessels, mucoid accretions in the throat and eyes, and other such Kapha-caused diseases.”

Sweet taste in terms of western herbalism is nutritive, tonic and rejuvenative. It increases semen, milk and nerve tissue, and promotes tissue regeneration internally or externally. It is demulcent and emollient, moistening, softening and soothing.

Sweet Herbs: Sweet taste is found in herbs that contain sugars, starches or mucilage. It includes bland, starchy and pleasant tastes, and may be mixed with less agreeable secondary tastes. It is relatively uncom-mon.Typical sweet herbs include almonds, comfrey root, dates, fennel, flaxseed, licorice, maidenhair fern, marshmallow, psyllium, raisins, sesame seeds, slippery elm, and Solomon’s seal. Sweet taste in herbs can be increased by processing herbs with various forms of raw sugar, honey, or cooking them in milk.”


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