Agni Purana — Ayurveda, Shloka 19
Chapter 279 — सिद्धौषधानि (Siddhauṣadhāni, “Perfected Medicines”) — Colophon/Closure
कटुतिक्तकषायाश् च वातलाः श्लेष्मनाशनाः कट्वम्ललवणा ज्ञेयास् तथा पित्तविवर्धनाः
kaṭutiktakaṣāyāś ca vātalāḥ śleṣmanāśanāḥ kaṭvamlalavaṇā jñeyās tathā pittavivardhanāḥ
Острое, горькое и вяжущее следует понимать как усиливающее вату и уничтожающее шлешман (капху). Также острое, кислое и солёное следует знать как увеличивающее питту.
Lord Agni (narrating Ayurvedic doctrine to Vasiṣṭha in the Agni Purāṇa’s encyclopedic discourse)
Vidya Category: {"primary_vidya":"Ayurveda","secondary_vidya":"Samanya","practical_application":"Rasa-based prescription: choose pungent/bitter/astringent to reduce Kapha; avoid them when Vāta is high; recognize pungent/sour/salty as Pitta-increasing.","sutra_style":true}
Encyclopedic Reference: {"reference_type":"List","entry_title":"Rasa groups and doṣa modulation (kaṭu-tikta-kaṣāya; kaṭu-amla-lavaṇa)","lookup_keywords":["kaṭu tikta kaṣāya","vāta-vardhana","śleṣma-nāśana","pitta-vardhana","rasa-traya"],"quick_summary":"Pungent, bitter, and astringent tend to aggravate Vāta while reducing Kapha. Pungent, sour, and salty tend to increase Pitta."}
Dosha: Tridosha
Concept: Therapeutic discernment (viveka) through rasa classification and doṣa prediction.
Application: Before prescribing a diet/herb, classify its dominant rasa and anticipate which doṣa it will raise or lower.
Khanda Section: Ayurveda (Dravya-Guna: classification of tastes and their doshic effects)
Primary Rasa: shanta
Visual Art Cues: {"scene_description":"Six tastes arranged as two triads with arrows: (pungent-bitter-astringent) pointing to Kapha down and Vāta up; (pungent-sour-salty) pointing to Pitta up.","kerala_mural_prompt":"Kerala mural, circular mandala of six rasas with color coding, two highlighted triads, arrows to personified doṣas (Vāta, Pitta, Kapha) showing increase/decrease; Sanskrit labels","tanjore_prompt":"Tanjore, gold-embossed rasa wheel with gem-like compartments, triads emphasized with gold rays; doṣa figures at corners receiving arrows","mysore_prompt":"Mysore style, precise educational chart with rasa icons (chili, neem, pomegranate rind, lemon, salt), arrows to doṣa columns; soft shading","mughal_miniature_prompt":"Mughal miniature, apothecary table with spices and herbs representing rasas; physician annotating effects on doṣas in a manuscript margin"}
Audio Atmosphere: {"recitation_mood":"instructional","suggested_raga":"Kafi","pace":"medium","voice_tone":"instructional"}
Sandhi Resolution Notes: कटुतिक्तकषायाश्→कटु तिक्त कषायाः; कट्वम्ललवणा→कटु अम्ल लवणाः; ज्ञेयास्→ज्ञेयाः
Related Themes: Agni Purana 279.18 (sāmānya-viśeṣa); Agni Purana 279.20 (vipāka nuance)
FAQs
Ayurvedic dravya-guṇa knowledge: how specific tastes (rasa)—pungent, bitter, astringent, sour, salty—affect the doṣas, specifically increasing vāta or pitta and reducing kapha (śleṣman).
It preserves practical Ayurvedic dietetics within a Purāṇic text—linking sensory qualities (taste) to physiological regulation (doṣa balance), showing the Agni Purāṇa’s coverage beyond mythology into medical science.
By guiding disciplined, doṣa-appropriate consumption, it supports bodily steadiness and mental clarity—conditions traditionally regarded as favorable for dharma, japa, and ritual purity, reducing avoidable harm caused by imbalance.