RASA CHINTANA (The Pharmacological Utility of Taste of the Natural Drug)

RASA CHINTANA

(The Concept of Taste in Ayurveda)

Dr. M. Paramkusha Rao

Head - Post Graduate Departmeny of Dravyaguna Vignyan

S.V.Ayurveda College

Tirupati

India

Introduction:

Ayurveda has extensive information of natural products. The knowledge attained by the ancestors is depended on the close observations and speculative thinking there on. The knowledge is devoid of gadgets and inhibitions of mind. They have epitomized the data and stored them in human brains and transmitted it through practice for the use of future generations. The method made them experts of nature. Expertise / skill in a discipline is superior to the information it self. For example a man can learn any branch of knowledge. Expertise in practice may not be owned even by the best known. Data on RASA processed in Ayurveda text is also result of such speculative thinking of RASA CHINTAKA and their expertise in practice of medicine. People currently involved the field of Taste is named as Taste researchers.

Ayurveda texts have an elaborative description on the Taste of the drug. Linking the taste of DRAVYA with pharmaco-therapeutics is a unique exercise unfound in any system of medicine. Taste is believed to be important only to relish the food. However recent researches in the field of food sciences are revealing the pharmacological importance of foods. The foods with therapeutic utility are considered as Functional foods / Neutraceuticals. Hence the insight of RASA available in Ayurveda seems momentous in the current age.

NIRUKTI - Derivation

NIRUKTI is linguistic derivation of the word (formation of a word from another word or a root word). It provides a wider meaning for the word applicable in various fields. However, the word RASA has more than 60 derivations in the Sanskrit. Four of such found application in four different branches of Ayurveda.

1. RASA SASTRE:

BHAKSAYATI = Consuming, Gulping; RASA / PARADA (Mercury) gulps up all the metals. Therefore it is called as RASA.¹

2. SARIRA SASTRE:

GACCHATI = Motile; Rasa has another linguistic root of word i.e., GATI. It indicates constant motion or circulation. That which moves constantly in a cyclic fashion is called RASA. This meaning implies to ADYA RASA DHATU explained in SARIRA KRIYA.²

3. BHAISJYA KALPANA SASTRE:

PRASARATI = Spreading; that which spreads faster in the human body is called RASA. The meaning of RASA therefore, is also implied to SVARASA (juice) of the drug. It suggests that the drug in liquid form is spread faster in the human body. The succulent drugs like NIMBUKA, AARDRAKA are naturally juice yielding fruits are to be preferred in juice form for faster and desired action. ³

4. DRAVYAGUNA SASTRE:

ASVADYATE = Relishing, means anticipate with pleasure. That which is responsible for 'relish' on consuming is called RASA. It is further clarified that which is relished by RASANA – the tongue is called RASA. This derivation is applicable to the taste of the drugs. Among four varied derivations the meaning is implied it to the context DRAVYAGUNA.⁴

LAKSHANA - Definition

Definition of RASA: LAKSANA is technical definition (gives the meaning of a word with distinction of the outline). It gives specific meaning pertaining to a definite area or field.

The INDRIYARTHA of RASANENDRIYA is called as RASA. The object (ARTHA or VISHAYA) of Tongue (RASANA) is RASA or Taste. That which is perceived by the tongue in a drug / food is called RASA. The definition is a logical extension of its linguistic derivation - ASVADYATE - to relish.

RASA is JALA VISESHA GUNA of the DRAVYA consumed. It has been studied in detail in Ayurveda for exploring pharmacological benefits. SABDA, GANDHA and RUPA not much considered.

The rasa of natural substances has a reminiscence impact on human system. Imagine a 'pickle of lemon'. By the time we imagine the lemon the salivary gland are stimulated and waters the mouth. Such reflex action is not seen in the persons you have not tasted lemon earlier. Relishing has a component of memory.

Attributing a pharmacological impact/effect to the taste of the drug is done in Ayurveda in order to explore and utilize the reflex responses of the human body, earlier generated and recorded by the regular consumption of natural foods. For the same reason it is said that "SARVA RASABYASAM AROGYA KARANAM SRESTAM" - those who consume the foods of all six tastes regularly achieve good health. By tasting all tastes store the relish memory in the brain and are recalled on using tastes in the form of a drug. Weather such responses are evoked by non-natural (synthetic) substances is doubtful. Recollecting the taste of Lemon salt (Synthetic) does not stimulate salivary glands. Therefore the foregoing discussion limits the definition of RASA of natural substances only. It is also evident that the Dravyaguna Sastra deals with natural substances.⁵

Different Concepts and counter discussions on the number of Basic Tastes (RASA SANKHYA)

The number of tastes in nature found is innumerable. They are formed due to varied permutations and combinations among them selves. All such are grouped under six categories. Such classification is done after extensive discussions.

The proceedings of an "International seminar on the Number of tastes" are briefed in 26^th chapter of Charaka Sutra Sthana.⁶ Many scholars / seers from distant corners have participated in the conference. Varied opinions are recorded and arranged in a chronological fashion. Besides, arguments and counters they provide a greater understanding about RASA. The exercise denotes the process of RASA concept, the identification of basic tastes and their classification for pharmacological purposes. 

Fore more details on this topic: mail to paramkusha@gmail.com