Hello Learners, Welcome to Sanskrit Gurukul Ashtang hridyam notes . In this blog post, we will explore various groups of food substance categories, as described by Acharya Vaghbhat in Ashtanga Hridayam. The name of the chapter is Annasvarupa vijnaniya adhyaya, or knowledge of food substances. In this chapter, food substances have been classified into seven major food groups: cereals, pulses, food preparations, meats, leafy and green vegetables, fruits, and drugs. Shukar Dhanya Varga- Group of corn/ cereals with spikes Rice is prepared and eaten in different forms in all cultures. From roasting on fire, making flour to make roti or dosa, used as a snack in the form of puff rice, flattened rice for poha, plain boiled, in biryani, risotto, paella, mandi, etc. There are several varieties available in the market, such as polished, unpolished, parboiled, basmati, etc. Ayurveda provides a detailed analysis of the effect of both the variety and cooking method on...