Page:Sushruta Samhita Vol 1.djvu/582

478 ordinarily sweet in taste. They cause evacuation of the bowels and emission of flatus.

There are four variteies of Shimva such as, the white, the black, the yellow and the red, of which each preceding species is superior in virtues and qualities to the one immediately following it in the order of enumeration. The Shimvas are heat-making and pungent both in taste and digestion.

The two varieties of Saha, as well as the species of beans known as the Mulakashimvi and the Kushimvi, are sweet in taste and digestion, and strength-giving. They tend to subdue the action of the deranged Pittam.

Raw and unripe pulse beans (Vaidalika Shimvi) produce a condition of extreme parchedness in the system, are long retained in the stomach and but imperfectly digested. They are relishing but can be digested only with the greatest difficulty, causing the stomach to distend before being digested.

Kusumbha seeds are pungent in taste and digestion, and reduce the deranged Kapham. They are extremely unwholesome, owing to the fact of their being imperfectly digested. Linseed (Atasi) has a sweet taste, is heat-making in its potency, and pungent in digestion. It generates the Pittam and subdues the Vayu. White mustard (Shveta Sarshapa) is