Page:Sushruta Samhita Vol 1.djvu/489

Chap.XLII.] dryness, lightness and non-sliminess of the latter with the help of similar properties of its own.

Sweetness, oiliness, heaviness, coldness and sliminess form the specific properties of Kapham. A sweet taste, which is possessed of the same properties as the Kapham, respectively increases the sweetness, oiliness, heaviness, coldness and sliminess of the latter with the help of similar properties of its own. A pungent taste is endued with properties which are contrary to those of the Kapham, hence the sweetness, oiliness, heaviness, coldness and sliminess of the latter, are respectively destroyed by the pungency, dryness, lightness, heat and non-sliminess of the former. These have been cited only by way of illustration.

Characteristics of Tastes:—Now we shall describe the characteristics of tastes. A taste, which is pleasant, proves comfortable to, and contributes to the life-preservation of a man, keeps his mouth moist, and increases the quantity of bodily Kapham, is called Sweet (Madhura). A taste, which produces tooth-edge and increased salivation, and increases the relish for food, is called acid (Amla). A taste, which imparts a greater relish to food, produces salivation and softness of a part, is called saline (Lavana). A taste, which produces a burning sensation at the tip of the tongue attended with a tingling of the part and headache, and is instantaneously followed