1 kaṭu-vipāka is the term for bitter and spicy food after digestion. Here are some other definitions related to spices:
Haridrā and pippalī: Spices mentioned in Vedic literature Marica and hiṅgu: Spices mentioned in Dharmasūtra literature Gaura: A Sanskrit word for a type of rice Guna: A spicy dish served as a side dish The word spicy has multiple meanings, including: Having a pungent taste Producing a burning sensation on the taste nerves Tasty Pleasing to the sense of taste Exciting but vulgar or inappropriate Suggestive of sexual impropriety 2 CHARAKA SAMHITA: Chapter 23 - The therapeutics of Toxicosis (visha-cikitsa) 2. Thus declared the worshipful Atreya. 3. Listen O, Agnivesha! attentively, as I describe to you the primogenesis, the properties, the source, the stages of virulence, the symptoms and the therapeutics of toxicosis [visha]. (b) Spices: Amarakośa lists a variety of spices such as vellaja–black-pepper, jīraka–Cumin, suṣavī–Black cumin, ārdraka–ginger, Chattrā–corriander, śuṇṭhī–dry ginger, saharavedhi–A safoetida, Kāravī–Hingupatri, Kāñcanī–turmeric. Kṣīrasvāmin adds valuable remarks wherever necessary deriving all the synonyms. Some of them are highlighted here. Vellaja (II. 9. 35-6; p. 207) – [Black-pepper:] Vellaja, marīca, kolaka, kṛṣṇabhūṣaṇa, dharmapattana are words listed by Amarakośa Kṣīrasvāmin remarks that since they grow on banks of Vella they are vellaja or he also adds that some opines it to be the Vella tree – velle vellātaṭe jāyate vellajaṃ vellākhyaḥ śākhītyeke | He also quotes from Dhanvantari in which are additional terms such as—śyāma, yananeṣṭa and sitavṛnta– āha ca— marīcaṃ valitaṃ śyāmaṃ vellakaṃ kṛṣṇamūṣaṇam | yavaneṣṭaṃ sitavṛntaṃ kolakaṃ dhārmapattanam | Jīraka (II. 6. 36; p. 207)– [Cumin] Kṣīrasvāmin explains medically that it is a digestive and hence called jīraka–jīryate'nenānnaṃ jīrakaḥ | He further adds that the wise or learned use the word as jaraṇa–jarayatīti jaraṇa iti sabhyāḥ | Ajājī is another synonym of cumin which Kṣīrasvāmin remarks as indicative of its appetising quality and stimulating digestive fire; he adds that it is in feminine gender–ājaṃ svabhāvikaṃ mandāgnitvamajati -ājājī | strī | Suṣavī (II. 9. 37; p. 208)– [Black Cumin:] Amarakośa lists suṣavī, kāravī, pṛthvī and kālopakuñcikā. Kṣīrasvāmin says that suṣavī signifies its nature to instigate the Doṣas– suṣṭhu suvati prerayati doṣān suṣati | Upakuñcikā is also black cumin. Kṣīrasvāmin says this variety of cumin reduces the doṣas[3] – upakuñcayatyalpīkaroti doṣānupakuñcikā | āha ca— upakuñcikopakuñcī ca kālikā copakālikā | suṣavī kuñcikā kuñcī pṛthvīkā kṛṣṇajīrake | Suśruta (I. 46. 229) mentions that both varieties of cumin increase pitta and digestive power but pacify kapha and vāta– pittāgni vardhanam... jīraka dvayam | He further states that upakuñcikā also is of similar nature. Ārdrakam, Śṛṅgaveram (II. 9. 37; p. 208)– [Ginger:] Amarakośa mentions these two as synonyms of Ginger. Kṣīrasvāmin explaining the term śṛṅgaveram etymologically remarks that ginger is considered as an effective medicine– śṛṅgopalakṣitaṃ veram dehasya ṣaḍaṅgaveram | āha ca— mahauṣadhaṃ śṛṅgaveraṃ kaṭubhadraṃ tathārdrakam || All these are synonyms given for ginger in Āyurvedic texts. It is commonly used in Āyurveda for digestive disorders[4]. Chatrā or Vitunnakam (II. 9. 37; p. 208)– [Coriander:] Kṣīrasvāmin explains that vitunnakam is so called as it strikes the mandāgni and it covers or veils the doṣas– vitudati mandāgnitvaṃ vitunnakam | chattrātapatrā chādayati doṣānvā chatrā || Suśruta (I. 46. 231) also opines that the dried coriander alleviates the doṣas. Kāñcanī (II. 6. 41; p. 208)– [Turmeric:] Amarakośa lists pītā, haridrā and varavarṇinī as other synonyms of turmeric. Kṣīrasvāmin provides the derivation of kāñcanī as siginifying to stimulate the digestive fire and as denoting its origin in the city of Kāñcī: kañjayati dīpayatyagniṃ badhnāti doṣānvā kāñcikaṃ kāñcyāṃ puri bhavaṃ vā | He also adds from Dhanvantari Nighaṇṭu (6. 294)– āha ca— kāñcikaṃ kāñjikaṃ vīraṃ kulmāṣābhiṣutaṃ tathā | āvantisomaṃ dhānyāmlamāranālaṃ mahārasam | 3 Bg. 17.9 कट्वम्ललवणात्युष्णतीक्ष्णरूक्षविदाहिन: । आहारा राजसस्येष्टा दु:खशोकामयप्रदा: ॥ ९ ॥ kaṭv-amla-lavaṇāty-uṣṇa- tīkṣṇa-rūkṣa-vidāhinaḥ āhārā rājasasyeṣṭā duḥkha-śokāmaya-pradāḥ Synonyms kaṭu — bitter; amla — sour; lavaṇa — salty; ati-uṣṇa — very hot; tīkṣṇa — pungent; rūkṣa — dry; vidāhinaḥ — burning; āhārāḥ — food; rājasasya — to one in the mode of passion; iṣṭāḥ — palatable; duḥkha — distress; śoka — misery; āmaya — disease; pradāḥ — causing. Foods that are too bitter, too sour, salty, hot, pungent, dry and burning are dear to those in the mode of passion. Such foods cause distress, misery and disease. K RAJARAM IRS 171124 ---------- Forwarded message --------- From: 'gopala krishnan' via iyer123 <[email protected]> Date: Sun, 17 Nov 2024 at 13:33 Subject: [iyer123] Certain Animals Tolerate Spicy Foods Better Than Others-Forward. To: Iyer <[email protected]> Certain Animals Tolerate Spicy Foods Better Than Others-Forward. Dear friends, The above article appeared in the Chrome opening page today. Many of you might have read it also. Somehow the very interesting article I thought of forwarding to groups. Sometimes such articles disappear after a few hours or in a day also. Gopalakrishnan 17-11-2024. Birds are one type of animal that have adapted to not feel the effects of spicy foods that humans often do. By Amiah TaylorNov 13, 2024 7:30 PM When it comes to naturally occurring spicy foods, some animals are more fit than others to enjoy them. Humans and other mammals aren't so well equipped to handle those foods. Take the chilli pepper, for example. While it's a food rich in anti-inflammatory and antioxidant properties and serves as an excellent source of vitamin C, it contains capsaicin — a chemical that makes peppers taste spicy and interacts with the nerve receptor known as TRPV1. While some humans may classify the tingling and burning associated with capsaicin as pleasant, it is a fierce deterrent for animals. The Environmental Protection Agency actually classifies capsaicin as a biochemical pesticide and animal repellent. However, not every animal shies away from spicy foods. Some can handle the heat without breaking a sweat. Natural Aversions to Spice Mammals, including humans and rodents, have pain receptors that can be activated by injury, acid, heat, and the phytochemical capsaicin. Capsaicin can be lethal to rats and mice, and symptoms of acute oral toxicity can include a staggering gait, skin redness, and cyanosis — blue lips, nail beds, and skin due to low oxygen levels. “Squirrels and mice show a natural aversion to spicy foods,” says Joanna Herberger, a veterinarian at Pet Sprint. “We can attribute this behaviour to an evolutionary response to avoid potentially harmful plants.” But evolution is also the culprit for the tree shrew's remarkable insensitivity to capsaicin. Tree shrews have a gene mutation that bolsters their tolerance towards spicy foods, an adaptation that gives them a distinct advantage to consuming plants in their habitat, according to Luqman Javed, an in-house veterinarian for PangoVet. : How Do We Tolerate Spicy Food? Birds Help Spicy Plants Grow Other animals that can withstand the heat include birds. African gray parrots, chickens, songbirds, and other avian species have capsaicin-immune pain receptors that negate the heat-inducing unpleasantness associated with peppers. Incidentally, this resistance to the pain-producing qualities of capsaicin is key to the fertilization of spicy plants, according to Javed. “Many birds serve important roles as seed dispersers,” Javed says. “Being able to withstand the undesirable flavour of the peppers [produced by the capsaicin in spicy plants] would allow birds to consume these seeds, fly far away, and then disperse them in their droppings.” Chilli peppers may have evolved this way because birds are better at dispersing their seeds than mammals. Interestingly enough, because of the adaptive way TRPV1 receptors work in birds, capsaicin may register as a pleasant vanilla flavour that incentivizes seed dispersion, according to the European Journal of Pharmacology. : Eating spicy food might help you live longer. Animals That Should Avoid Spice Most pets, including dogs, cats, and rabbits, should not eat spicy foods, but this rule of thumb also applies to farm animals like cows. If an animal has taste receptors for capsaicin, it will likely experience discomfort after ingesting heat-inducing foods like chili peppers and jalapeños. Dogs can experience short-term gastrointestinal distress from spicy foods, like flatulence, and more distressing symptoms, like vomiting and diarrhea. Spicy foods like jalapeño peppers also pose a threat to cats because they can irritate their nose and mouth, and the oils can sting the eyes. While some pet owners feed their rabbits chilis, it is generally inadvisable due to the potential for gastric upset. However, under the category of non-leafy greens — which compose 25 percent of a rabbit's diet — banana peppers and green bell peppers are considered safe foods. “While most pets should not be fed spicy foods at all, there are some mild spices that can be tolerated in very small amounts and under careful supervision,” says Bethany Hsia, mobile veterinarian and a co-founder of CodaPet. “Those mild spices include cinnamon, ginger, and turmeric.” Article Sources Our writers at Discovermagazine.com use peer-reviewed studies and high-quality sources for our articles, and our editors review for scientific accuracy and editorial standards. Review the sources used below for this article: Evolution, Medicine, and Public Health. Glut-1 explains the evolutionary advantage of the loss of endogenous vitamin C-synthesis: The electron transfer hypothesis Molecules. Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper: A Review National Pesticide Information Center. Capsaicin Stanford Medicine. Chicken Inspired Pain Solution Cell. Molecular Basis for Species-Specific Sensitivity to “Hot” Chili Peppers In-house veterinarian for PangoVet. Luqman Javed European Journal of Pharmacology. TRPV1 and the gut: from a tasty receptor for a painful vanilloid to a key player in hyperalgesia PNAS. The activation mechanism of rat vanilloid receptor 1 by capsaicin involves the pore domain and differs from the activation by either acid or heat Niigata University School of Medicine. The Journal of Toxicological Sciences. Acute oral toxicity of capsaicin in mice and rats Ohio State University. Can eating spicy foods harm your health? Masterclass. Can Dogs Eat Spicy Food? 3 Side Effects for Dogs Catster. Can Cats Eat Jalapeños? Vet-Reviewed Facts & FAQ Daily Mail. The rabbit that LOVES spicy food: Pet bunny eats a dozen chilli peppers a day - and prefers the hotter ones Rabbit.org. Best Vegetables for Rabbits: A Healthy Diet Guide Mobile veterinarian and a co-founder of CodaPet. Bethany Hsia -- To go to your groups page on the web, login to your gmail account and then click on https://groups.google.com/ --- You received this message because you are subscribed to the Google Groups "iyer123" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion visit https://groups.google.com/d/msgid/iyer123/765587461.458166.1731830623067%40mail.yahoo.com <https://groups.google.com/d/msgid/iyer123/765587461.458166.1731830623067%40mail.yahoo.com?utm_medium=email&utm_source=footer> . -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion visit https://groups.google.com/d/msgid/thatha_patty/CAL5XZop8auRZ02jy5khkj1QWH1ds5EaEBSFEf_fBhusbooMd6w%40mail.gmail.com.
