nately generate the Pittam. A Shirna-Vrinta (water melon) contains a little alkaline matter, is sweet, and purgative. It generates the Kapham) is pleasing and appetising in its property, and proves curative in cases of Anaha and Ashthila.
The spices and herbs include the Pippali, Maricha, Shringavera, Ardraka, Hingu, Jiraka, Kustumvuru, Jamviraka, Sumukha, Surasa, Arjaka, Bhustrina, Sugandhaka, Kasamaraddka, Kalamala, Kutheraka, Kshavaka, Ksharapushpa, Shigru, Madhu-Shigru, Phanijhyaka, Sarshapa, Rajika, Kulahala, Benu, Gandira, Tilaparnika, Varshabhu, Chitraka, Mulaka- Potika, Lashuna, Palandu and Kalaya, etc.
Metrlcal Texts:—Potherbs have a pungent taste, are relishing, and heat-making in their potency, and subdue the Vayu and Kapham. They are variously used for seasoning food. Of the above-said spices and herbs, the unripe or immature Pippali is heavy in digestion, sweet in taste, cooling in potency and generates Kapham.
Dried Pippali subdues the Vayu and Kapham, acts as a spermatopoietic and slightly soothes the Pittam. Green or immatured Maricha is sweet of digestion, heavy and phlegmagoguic in its effect. Dry Maricha has a pungent taste, is light of digestion and heat-making in its potency. It is anti-spermatopoietic, destroys the Vayu and Kapham, and slightly subdues
