Ashtangasamgraha 20.17

20.17

kapilabalastveṣāṃ svalakṣaṇāni rasato nirdideśa |

kaṭvamlalavaṇaṃ pittaṃ svādvamlalavaṇaḥ kaphaḥ |

kaṣāyatiktakaṭuko vāyurdṛṣṭo 'numānataḥ ||

tena doṣo hyupastabdhastvagraktapiśitaṃ pacet ||

śaṅkhaṃ tāmre stanyena ghṛṣṭaṃ ghṛtābhyaktayavaśamīpatradhūpitaṃ gharṣavedanāghnam ||

Kapilabala, however, specified their distinctive characteristics according to taste:

"Pitta is pungent, sour, and salty; kapha is sweet, sour, and salty;
vāyu is seen to be astringent, bitter, and pungent by inference."

For the doṣa, obstructed by that, cooks the skin, blood, and flesh.

Conch shell rubbed on copper with breast milk and fumigated with barley smeared with ghee and leaves of śamī relieves friction and pain.