ataḥ sarvēṣāmēva dravyāṇyupadēkṣyāmaḥ |
tadyathā- kākōlyādiḥ kṣīraghr̥tavasāmajjaśāliṣaṣṭikayavagōdhūmamāṣaśr̥ṅgāṭakakasērukatrapusairvārukarkārukālābūkālindakataka- gilōḍyapriyālapuṣkarabījakāśmaryamadhūkadrākṣākharjūrarājādanatālanālikērēkṣuvikārabalātibalātmaguptā- vidārīpayasyāgōkṣurakakṣīramōraṭamadhūlikākūṣmāṇḍaprabhr̥tīni samāsēna madhurō vargaḥ; dāḍimāmalakamātuluṅgāmrātakakapitthakaramardabadarakōlaprācīnāmalakatintiḍīkakōśāmrakabhavyapārāvata- vētraphalalakucāmlavētasadantaśaṭhadadhitakrasurāśuktasauvīrakatuṣōdakadhānyāmlaprabhr̥tīni samāsēnāmlō vargaḥ; saindhavasauvarcalaviḍapākyarōmakasāmudrakapaktrimayavakṣārōṣaraprasūtasuvarcikāprabhr̥tīni samāsēna lavaṇō vargaḥ; pippalyādiḥ surasādiḥ śigrumadhuśigrumūlakalaśunasumukhaśītaśivakuṣṭhadēvadāruharēṇukāvālgujaphala- caṇḍāguggulumustalāṅgalakīśukanāsāpīluprabhr̥tīni sālasārādiśca prāyaśaḥ kaṭukō vargaḥ; āragvadhādirguḍūcyādirmaṇḍūkaparṇīvētrakarīraharidrādvayēndrayavavaruṇasvādukaṇṭakasaptaparṇabr̥hatīdvayaśaṅkhinīdravantī- trivr̥tkr̥tavēdhanakarkōṭakakāravēllavārtākakarīrakaravīrasumanaḥśaṅkhapuṣpyapāmārgatrāyamāṇāśōkarōhiṇīvaijayantī- suvarcalāpunarnavāvr̥ścikālījyōtiṣmatīprabhr̥tīni samāsēna tiktō vargaḥ; nyagrōdhādirambaṣṭhādiḥ priyaṅgvādī rōdhrādistriphalāśallakījambvāmrabakulatindukaphalāni katakaśākaphalapāṣāṇabhēdakavanaspatiphalāni sālasārādiśca prāyaśaḥ kuruvakakōvidārakajīvantīcillīpālaṅkyāsuniṣaṇṇakaprabhr̥tīni varakādayō mudgādayaśca samāsēna kaṣāyō vargaḥ ||11||
Meaning of the śloka
The text next identifies substances belonging to each of the six taste groups. The sweet group includes Kakolyadi and such substances as milk, ghee, vasa, marrow, shali and shashtika rice, barley, wheat, masha, shrngataka, kaseruka, trapusa, ervaruka, karkaruka, alabu, kalindaka, gilodya, priyala, lotus seed, kashmarya, madhuka, grapes, dates, rajadana, tala, coconut, sugarcane products, bala, atibala, atmagupta, vidari, payasya, gokshuraka, kshiramorata, madhulika and kushmanda. The sour group includes pomegranate, amalaka, matulunga, amrataka, kapittha, karamarda, badara, kola, pracinamalaka, tintidika, kosamra, bhavya, paravata, vetra fruit, lakuca, amlavetasa, dantashatha, curd, buttermilk, sura, shukta, sauviraka, tushodaka and dhanyamla. The salty group includes saindhava, sauvarcala, vida, pakya, romaka, samudra salt, prepared salt, yavakshara, salt from saline soil and suvarcika. The pungent group includes Pippalyadi, Surasadi, shigru, madhushigru, mulaka, garlic, sumukha, shitasiva, kushtha, devadaru, harenuka, avalguja fruit, canda, guggulu, musta, langalaki, shukanasa, pilu and, for the most part, Salasaradi. The bitter group includes Aragvadhadi, Guducyadi, mandukaparni, vetra shoots, two haridras, indrayava, varuna, svadukantaka, saptaparna, the two brhatis, shankhini, dravanti, trivrt, krtavedhana, karkotaka, karavella, vartaka, karira, karavira, sumanas, shankhapushpi, apamarga, trayamana, ashokarohini, vaijayanti, suvarcala, punarnava, vrscikali and jyotishmati. The astringent group includes Nyagrodhadi, Ambasthadi, Priyangvadi, Rodhradi, triphala, shallaki, and the fruits of jambu, mango, bakula, tinduka, kataka, shaka, pashanabhedaka and forest trees; it also includes Salasaradi for the most part, kuruvaka, kovidara, jivanti, cilli, palankya, sunishannaka and related plants, the Varaka group of lesser grains, and the Mudga group of pulses.
Hide commentary
ata ityādi| atō'nantaraṁ, sarvēṣāṁ rasānāṁ dravyāṇyupadēkṣyāmaḥ| kṣīrētyādi| śr̥ṅagāṭakaṁ dvividhaṁ sthūlālpabhēdēna; trapusaṁ ‘tirasī ’ iti lōkē; ērvāruḥ rōmaśā karkaṭī; gilōḍyaḥ kālaṅkatakaḥ śitōḍyakandaḥ prāvr̥ḍjātaḥ śaṇapatrikākāravallīyuktō ‘gillōṭhī ’ iti lōkē; ‘aṅga(ṅka)lōḍya’ ityanyē paṭhanti, ciccō(ñcō)ṭakamiti ca vyākhyānayanti; priyālaścāraḥ; puṣkarabījaṁ padmabījaṁ; rājādanaḥ kṣīrikaḥ; payasyā vidārībhēdaḥ; kṣīramōraṭaḥ kilāṭamastu, ‘pīluparṇī’ ityēkē; madhulikā markaṭakaḥ| dāḍimētyādi prācīnāmalakaḥ ‘pānīyāmalaka’ iti lōkē; bhavyaphalaṁ ‘karmaraṅga’ ityēkē, ‘tālaphalasadr̥śamahāvalkalaṁ kaṣāyāmlamadhuraṁ’ ityanyē; pārāvataḥ kāmarūpē madhurāmlarasaphalaṁ; dantaśaṭhō jambīraḥ; śuktaṁ sandhānakaviśēṣaścukramiti lōkē; sauvīrakatuṣōdakē nistuṣasatuṣayavakr̥tē trivr̥tkaṣāyasahitē sandhānē; dhānyāmlaṁ kāñjikaṁ; prabhr̥tigrahaṇācchāṇḍākyādīnāmavabōdhaḥ| saindhavētyādi pākyamudbhidaṁ; rōmakaṁ śākambharīdēśōtthaṁ, śvētalavaṇamityanyē; sāmudraṁ samudrasamīpabhavaṁ gurjararāṣṭrē pracuraṁ bhavati; pakrimaṁ pākābhinirvr̥ttaṁ, ‘phullālavaṇam’ ityucyatē; ūṣaraprasūtamūṣaralavaṇaṁ; prabhr̥tigrahaṇāṭṭaṅkaṇakṣārādīnāmavabōdhaḥ| pippalyādirityādi| śītaśivaṁ karpūram, avalgujaphalaṁ bākucībījaṁ, caṇḍā ajamōdākārā sugandhidravyaṁ, lāṅgalakī kalikārikā, śukanāsā syōnākaḥ| āragvadhādirityādi maṇḍūkaparṇī brāhmī, vētrakarīrō vētrāṅkuraḥ, svādukaṇṭakō vikaṅkataḥ ‘vr̥kṣakaṇṭakārikā’ iti prasiddhaḥ, śaṅkhinī yavatiktābhēdaḥ, kr̥tavēdhanaḥ kōśātakī, sumanā jātī, aśōkarōhiṇī kaṭukā, vaijayantī tarkārī, suvarcalā sūryāvartaḥ, vr̥ścikālī vr̥ścikapatrī, jyōtiṣmatī kākamardanikā| nyagrōdhādirityādi| katakaḥ tōyaprasādanaphalaḥ, śākaḥ kharamasr̥ṇapatrapr̥ṣṭhōdaraḥ, tayōḥ phalam; vanaspatayō nyagrōdhādayaḥ, tēṣāṁ phalāni| sālasārādēstiktānusaratvāt kathaṁ kaṣāyavargē'sya pāṭha ityāha- prāyaśaḥ; ‘kaṣāya’ iti śēṣaḥ| kuruvakaḥ kaṇṭasēlayākaḥ, kōvidāraḥ kāñcanārakaḥ (‘kōvidāramapi kāñcanārakaṁ mallikāṁ vicakilaṁ vidurbudhāḥ’- iti halāyudhaḥ |), jīvantī ḍōḍī, cillī kṣētravāstukaḥ, pālaṅkyā śākaviśēṣaḥ ‘pālaṅka’ iti lōkē, suniṣaṇṇakaḥ sirivālikā, ‘catuṣparṇī’ ityaparē, varakādayaḥ kudhānyāni, mudgādayō vaidalāḥ||11||
Meaning of the commentary
The commentary says that this passage supplies examples for all six tastes and then identifies a number of less familiar names. Shrngataka has large and small types; trapusa is locally called tirasi; ervaru is a hairy cucumber. Gilodya is described as a rainy-season tuber-bearing vine also called gillothi, while others read angalodya and explain it as ciccotaka. Priyala is cara, pushkarabija is lotus seed, rajadana is kshirika, and payasya is a variety of vidari. Kshiramorata is identified as kilatamastu, though some read piluparni; madhulika is markataka. Pracinamalaka is locally paniyamalaka. Some identify bhavya as karmaranga, while others describe it as a large-barked fruit resembling tala with astringent, sour and sweet tastes. Paravata is a sweet-sour fruit found in Kamarupa; dantashatha is jambira; shukta is a fermented preparation; sauviraka and tushodaka are fermented preparations respectively made with husked and unhusked barley together with trivrt decoction; dhanyamla is kanjika. The open-ended wording also includes shandaki and related items. Pakya is udbhida; romaka comes from the Shakambhari region, though some call it white salt; samudra salt comes from near the sea and is common in Gurjara; paktrima is made by processing and called phullalavana; ushara-prasuta is salt from saline ground. The open-ended wording includes tankana alkali and others. Shitasiva is camphor, avalguja fruit is bakuci seed, canda is an aromatic substance resembling ajamoda, langalaki is kalikarika, and shukanasa is syonaka. Mandukaparni is brahmi; vetrakarira is a vetra shoot; svadukantaka is vikankata, known as vrkshakantakarika; shankhini is a kind of yavatikta; krtavedhana is koshataki; sumanas is jati; ashokarohini is katuka; vaijayanti is tarkari; suvarcala is suryavarta; vrscikali is vrscikapatri; and jyotishmati is kakamardanika. Kataka bears a water-clearing fruit, while shaka has rough upper and smooth lower leaf surfaces; the listed fruits include theirs and those of forest trees such as nyagrodha. Because Salasaradi tends toward bitterness, 'for the most part' is understood to mean that it is predominantly astringent here. Kuruvaka is kantaselayaka; kovidara is kancanaraka, with an additional cited synonym tradition; jivanti is dodi; cilli is kshetravastuka; palankya is a leafy vegetable locally called palanka; and sunishannaka is sirivalika, though others identify it as catushparni. Varaka and related items are lesser grains, while Mudga and related items are pulses.