Sanskrit gurukul

हिमानलोष्ण-दुर्-वात-व्याल-लालादि-दूषितम् ॥ 140 ॥ जन्तु-जुष्टं जले मग्नम् अ-भूमि-जम् अन्-आर्तवम् । अन्य-धान्य-युतं हीन-वीर्यं जीर्ण-तयाति च ॥ 141 ॥| धान्यं त्यजेत् तथा शाकं रूक्ष-सिद्धम् अ-कोमलम् । अ-संजात-रसं तद्-वच् छुष्कं चान्य-त्र मूलकात् ॥ 142 ॥ प्रायेण फलम् अप्य् एवं तथामं बिल्व-वर्जितम् । Grains which have been spoiled by forest, heavy breeze, hot sunlight, polluted air, and the saliva of snakes and other reptiles; which are infested with worms, which have remained under water for a long time, not grown in the field meant for it (in fields meant for other kinds of grain), which are unseasonal, mixed with other grains, and which have lost their properties having become very old- should be rejected. Similarly, also with the vegetables, the dishes prepared from them without the addition of material (oil or ghee), which are very hard even after cooking, should be avoided. Tender vegetables that have not developed their normal taste and which have become dry should not be use...

The fruit section (Phala Varga) of Chapter 6 in Ashtanga Hridayam Sutrasthana offers a detailed Ayurvedic classification of fruits based on their rasa (taste), virya (potency), vipaka (post-digestive effect), and their impact on the three doshas—Vata, Pitta, and Kapha. This chapter, known as Annaswarupa Vijnaneeya Adhyaya, helps BAMS students and Ayurvedic practitioners understand how fruits can be used both as food and medicine. By studying the properties of fruits like amalaki, draksha, and jambu, learners gain insight into seasonal diet planning, dosha balancing, and therapeutic nutrition—making this section essential for Ayurvedic dietetics and clinical application. Purpose Fruits are described in terms of their ability to cool or heat the body, nourish tissues, aid digestion, or pacify specific doshas. For example, sweet and cooling fruits like grapes and coconut pacify Pitta, while astringent fruits like jamun help manage Kapha and blood sugar. The chapter also highlig...