Ashtangasamgraha 7.64

7.64

Those made from mung bean and the like are heavy, following the qualities of their source substances. / Among cakes made from the same origin, cooked in chaff-embers, on a potsherd, in an oven, in a trench, or on hot coals, / one should know each successive one to be lighter than the preceding. / Thus ends the section on prepared foods. / One should drink barley gruel prepared with long pepper and āmalakī in yamaka; / having eaten, one should take long pepper and dry ginger, or resort to sharp emesis.