Tastes and Ayurveda Herbal Pharmacology

In these modern times, we have costly lab equipment and technologies to decipher the plant chemicals and their actions. But ancient Ayurveda masters, 3,000 years before, were not having these tech advantages. Yet, they derived a way to understand the qualities and functions of herbs through parameters such as taste (Rasa), Qualities (Guna), Vipaka (Post Metabolism taste conversion), potency and prime action. It is a matter of wonder that, with these simple techniques they explained medicinal action of herbs and those descriptions are validated now, with modern technologies!

If you want to learn how Ayurveda, the ancient Indian medical system analyses herbs, how Ayurveda chooses herbs for different diseases and how Ayurveda remedies are blended, this course is for you.

In this course, you will learn

Tastes - general consideration as per Ayurveda

How is the Ayurvedic explanation of tastes different from the modern explanation?

Types of tastes as per Ayurveda - Sweet, salt, sour, bitter, pungent (spicy) and astringent.

Detailed description of individual tastes, their qualities, benefits, how they act in the body, their blends

Concept of sub-tastes, how they are different than main tastes

Advanced concepts like Post-digestion taste conversion, qualities, prime qualities, potencies etc.

Examples of herbs following the rules of tastes, qualities and potencies, and examples of other herbs that do not follow these rules, why do they behave differently?

Examples of herbs for individual tastes, their benefits, remedies and usage

Examples of traditional Ayurvedic remedies and medicines that are formulated based on tastes - Here, I have explained medicines that are formulated based on sweet, sour, salt etc. tastes, their usage and benefits.