CABHN Blog

ಆಹಾರ

Author: Dr Subrahmanya Kumar, Assistant Professor, CABHN

“Ahara” as a sum of all sense organs

Author: Dr. Megha, Assistant Professor, CABHN

Astringent Taste (Kashaya Rasa) in Ayurveda

When you pop a sweet pan (betel leaf) into your mouth, there is an explosion of sensation. The bitterness of the leaf itself, the sweetness of the gulkhand, the pungency from the clove, the sourness from the lime, amongst others, combine to give all the taste buds a little something. Popularly, there are five taste sensations that our tongue registers - sweet, salty, bitter, sour and “umami”, Japanese for “deliciousness”.

च्यवनप्राश (Chyawanprash)

For many, reading about च्यवनप्राश (Chyawanprash) might remind them of a time when they were little, and made to eat, perhaps forcibly, their twice daily heaped teaspoon of the dark brown sticky paste.

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