SIGNIFICANCE OF AHARA SAMSKARA – FOOD PROCESSING    

Authors : 1. Dr. PREETPAL SINGH, Assistant Professor, Glocal College of Ayurvedic Medical Sciences and Research Centre, Glocal University, Saharanpur, U P, India, 2. Dr. GURUSEWAK SINGH, Associate Professor, Department of Rachana Sharir Glocal College of Ayurvedic Medical Sciences and Research Centre, Glocal University, Saharanpur, U P, India

Publishing Date : 2024

DOI : https://doi.org/10.52458/9788196830069.nsp.2024.eb.ch-08

ISBN : 978-81-968300-8-3

Pages : 45-50

Chapter id : GU/NSP/EB/GHTAGA/2024/Ch-08

Abstract : Ahara (food) is a substance which is swallowed through throat after eating. Ayurveda specified the characteristics of food in terms of quality, quantity and time which vary from person to person considering their Prakriti (constitution), Vaya (age), Agni (capacity of digestion), Ritu (season) etc. Samskara is the process of modifying properties of any food article or medication. Samskara can be done by Toya (water), Agni (fire), Shaucha (purification), Manthana (Churning or shaking), Desha (habitat), Vasana (using specific utensils) etc. By processing, food articles which are difficult to digest/take more time for digestion become easy to digest/take less time for digestion and vice versa. So, with the help of proper Samskara (processing), bad qualities of the Ahara Dravya (food article) can be removed and good qualities can be added which are responsible for making food article wholesome for a person or for specific condition.

Keywords : Ahara, Ahara-Samskara, food processing

Cite : Singh, P., & Singh, G. (2024). Significance Of Ahara Samskara – Food Processing (1st ed., pp. 45-50). Noble Science Press. https://doi.org/10.52458/9788196830069.nsp.2024.eb.ch-08

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