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
辛、苦、涩应当理解为使 vāta 增盛并消除 śleṣman（kapha）。同样，辛、酸、咸也应知为增长 pitta 之因。
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.