Ashtangasamgraha 9.3

9.3

sarvaṃ cāmlaṃ payasaikadhyaṃ viruddham |

tata uttaraṃ vā viruddhaṃ phalañca kaṅguvarakamakuṣṭhavellakulatthamāṣaniṣpāvāśca |

namūlakadiharitaṃ bhakṣayitvā payaḥ sevyaṃ kuṣṭhābādhabhayāt |

pauṣkaraṃ rauhiṇīkaṃ jātukaṃ vā śākaṃ saha madhupyobhyāṃ nābhyavaharet |

tābhyāṃ ca saha kapotān sarṣapatailabhṛṣṭān |

tathā sarṣapatailabhṛṣṭānāṃ matsyabadarāṇāṃ badarāṇi śvāvidvarāhamāṃsaṃ caikadhyaṃ pittenāmamāṃsāni

dadhnā kukkuṭaṃ pṛṣataṃ ca kusumbhaśākenairaurabhraṃ sauvīrakeṇa tilaśaṣkulīḥ

kṣīreṇa lavaṇaṃ mūlakena māṣasūpaṃ

navanītena śākaṃ

upodakāṃ maireyamārdvīkābhyāṃ

pīlūni karīraiḥ

bisairvirūḍhakāni

dadhnā māṣasūpena guḍena madhunā ghṛtena vā lakucaphalaṃ

dadhnā takreṇa guḍena vā kākamācīṃ

tāmeva matsyapacane śṛṅgiverapacane vā bhājane siddhāmanyatra vā siddhāṃ rātrimuṣitāṃ

kāṃsyabhājane daśarātroṣitaṃ sarpirmadyadadhimadhubhallātakeṣu coṣṇam ||

nīlaśyāmatāmrahāridraśuklādayastu vikṛtayaḥ |

tatra prakṛtivikṛtivarṇau yugapadaṅge 'ṅgaikadeśe vā maraṇāya |

etena glānyupacayaśokaharṣaraukṣyasnehādayastathā prakṛtibhedīyoktānāṃ mahadupacayasūkṣmadīrghāṇāṃ sarveṣāṃ ca doṣādibhāgena pratiniyatānāṃ bhāvānāmnimittato 'nyathātvamuktaṃ bhavati ||

tato dvau vātapittolbaṇau |

antyaḥ kaphapittolbaṇaḥ ||

samapītena tenaiva sa madyenopaśāmyati ||

Everything sour taken together with milk is incompatible; / or eaten after it, fruit is incompatible, as well as kaṅgu, varaka, makuṣṭha, vella, kulattha, māṣa, and niṣpāva. / After eating green vegetables such as radish, milk should not be consumed for fear of the affliction of leprosy. / One should not consume pauṣkara, rauhiṇīka, or jātuka greens with honey and milk; / nor pigeons fried in mustard oil with both of them. / Likewise, jujube fruit of fish and jujube fried in mustard oil, porcupine and wild boar meat together, raw meats with bile; / chicken with curd; spotted deer with safflower greens; mutton with sauvīraka; sesame seed pastries with sauvīraka; / salt with milk; black gram soup with radish; / leafy greens with butter; / upodakā with maireya and mārdvīka liquors; / pīlu fruits with karīra; / sprouted grains with lotus rhizomes; / the lakuca fruit with curd, black gram soup, jaggery, honey, or ghee; / kākamācī with curd, buttermilk, or jaggery; / that same [kākamācī] cooked in a vessel used for cooking fish or cooking ginger, or cooked elsewhere and left overnight; / ghee kept for ten nights in a bronze vessel; and hot [ghee taken] with wine, curd, honey, and bhallātaka. / Blue, blackish, copper, turmeric-yellow, and white are unnatural color changes. / There, both natural and unnatural colors appearing simultaneously on a body part or in one region of the body indicate death. / By this, languor, stoutness, grief, joy, dryness, unctuousness, and so forth, as well as the changes due to causes among all factors stated in the section on constitutional types—such as large, stout, fine, long—and determined by the proportion of doṣas, are explained. / Therefore, two are dominated by vāta and pitta; / the last is dominated by kapha and pitta. / It is pacified by the very same wine drunk in equal measure.