Ashtangasamgraha 17.14

17.14

Among them, the pungent, sour, and saline [tastes] are hot in potency in increasing order;
the bitter, astringent, and sweet are cold.
Or oil cooked with the alkali of any one of syonāka, agnimantha, sesamum stalks, kadalī, or apāmārga;
or with sesamum seeds mixed with mustard, gently roasted, drenched with mātuluṅga juice;
or with sesamum seeds mixed with mustard, gently roasted, ground with goat's milk;
or a cold or comfortably warm plaster made of payasyā, sārivā, patra, mañjiṣṭhā, and yaṣṭyāhva mixed with goat's milk;
likewise with devadāru, dried ginger, and padmaka.