A Literature Review on Shadrasas in Ayurveda

A Literature Review on Shadrasas in Ayurveda

Author Name : Vd. Milind Aware, Vd. Bhavana Dande, Vd. Sonal Kandalkar

ABSTRACT This review of the literature explores the Ayurvedic view of Shadrasas, which include six different tastes that are essential to overall health. Based on the analysis of traditional Ayurvedic books such as Charaka Samhita and Sushruta Samhita, the review explores the subtle differences between the six tastes– sweet, sour, salty, bitter, pungent, and astringent. The term "Rasa" carries various meanings, encompassing concepts like Rasa Dhatu and ParadaIn particular, as perceived by the tongue, it is called "Rasa," with Pradhana Rasa denoting the predominant taste. Rasa's initial effect is felt when it comes into touch with Rasanendriya, or the tongue, and this affects how Ayurveda assesses the nutritional value of food and drink. Materials that have a higher Rasa intensity are frequently used in medicine. Rasas are the basis for classifying food tastes; for example, Madhura Rasa signifies ice, while Amla or Lavana Rasas indicate warmth. This research delves further into the identification of six Rasas, their corresponding traits, benefits, drawbacks of overindulging, the Rasa-Mahabhuta link, and their relationships with Rutu, Mahabhuta, and Rasas creation. It also addresses modern issues and looks into relationships such as RasaDosha, dhatu, and mala. The goal of the ongoing research is to offer a comprehensive understanding of how consuming Shad Rasas affects the human body.