Ayurvedic Herbs
Ayurvedic framework for studying herbs.
Herb basics: start with taste
Rasa is the taste perceived on the tongue. Begin with these six tastes, then build the rest of the herb's profile.
Sweet
Generally pacifies Vata and Pitta; increases Kapha.
Sour
Generally pacifies Vata; increases Pitta and Kapha.
Salty
Generally pacifies Vata; increases Pitta and Kapha.
Pungent
Generally increases Vata and Pitta; pacifies Kapha.
Bitter
Generally increases Vata; pacifies Pitta and Kapha.
Astringent
Generally increases Vata; pacifies Pitta and Kapha.
These are general traditional dosha tendencies, not the complete action of every herb. An individual herb's qualities and other features also matter.
Build the whole profile
Taste → qualities → potency → post-digestive effect → specific action. Karma names the actions attributed to the substance.
Guna · Qualities
Learn the qualities as contrasting pairs:
- Guru / laghu · heavy / light
- Snigdha / ruksha · unctuous / dry
- Shita / ushna · cold / hot
- Manda / tikshna · dull / sharp
Virya · Potency
Commonly described as ushna (heating) or shita (cooling). This is not simply the temperature at which an herb is served.
Vipaka · Post-digestive effect
Commonly described as madhura (sweet), amla (sour), or katu (pungent). It is inferred within the Ayurvedic framework—not the taste lingering in the mouth.
Prabhava · Specific action
A specific action not accounted for by the usual taste, qualities, potency, and post-digestive profile.
Karma · Actions
The actions attributed to a substance: the “what it does” category, rather than another taste.
Test yourself
Answer before opening each prompt.
Name all six rasa
Madhura—sweet; amla—sour; lavana—salty; katu—pungent; tikta—bitter; kashaya—astringent.
How are rasa and vipaka different?
Rasa is taste perceived on the tongue. Vipaka is the post-digestive effect described in the Ayurvedic framework.
Which two virya are most commonly taught?
Ushna—heating, and shita—cooling.
What distinguishes prabhava?
It describes a specific action not explained by the usual taste, qualities, potency, and post-digestive profile.
Which tastes generally pacify Vata?
Sweet, sour, and salty. These are general traditional tendencies.
Individual herb profiles
Next: apply these basics to your class herbs. The class list and individual profiles have not been added yet.
Open the profile checklist
- Sanskrit, common, and botanical names; part used
- Rasa, guna, virya, vipaka, and prabhava
- Dosha tendencies and karma, with course context
- Course notes, comparisons, and references
- Cautions and interactions, with preparation and population context
- Modern research separately labeled from traditional descriptions
Sources
Foundations summarized from the traditional Ayurvedic framework. Check your course's preferred spellings and distinctions.
- Charak Samhita Research, Training and Skill Development Centre · Rasa
- Charak Samhita Research, Training and Skill Development Centre · Guna
- Charaka Samhita, Sutrasthana chapter 26 · English translation
Study reference · Traditional classifications and modern research will remain clearly distinguished.