Review Article International Ayurvedic Medical Journal ISSN:2320 5091 A REVIEW ON ROLE OF SAMSKARA (SPECIAL PROCESSING) IN FOOD AND PHARMACEUTICAL PREPARATIONS Gupta Satish Chand1 Sumanth Shenoy2 Kotecha Mita2 1Dept. of Dravyaguna, J. D. Ayurvedic Medical College, Aligarh, UP, India 2Dept. of Dravyaguna, National Institute of Ayurveda, Jaipur, Rajasthan, India ABSTRACT All living beings depend upon the food for their life. Methods of cooking are the gradual developments which have taken place with the invention of fire and along with the time newer methods have been included. The similar methods are practiced in pharmaceutical preparations also with slight modifications. Acharyas of Ayurveda named these methods as Samskaras i.e. method of processing, which brings about transformation in the physical as well as the natural qualities within the Dravya (substance).Various Samskaras enumerated by Acharyas and their aims with their role in the food and pharmaceutical preparations are reviewed and compared with the present day processing methods in detail in the article. Keywords: Samskara, Ayurveda, Dravya, Pharmaceutical, Processing INTRODUCTION vor, and taste of the food, cooked foods pro- Aahara and Aushadha are the most vide variety in our meals, cooking helps to important tools as far as the maintenance keep the food preparation for longer time and restoring of health is concerned. Aahara and cooking makes the food safe and sterile. play an equally important role in fulfilling Acharya Vagbhatta has defined an ideal Au- the aims of Ayurveda i.e. Swaasthyaraka- shadha2 as: shana (Preventive aspect) and Vikaara Pra- Bahu kalpam (one which can be formu- shamana (Curative aspect) where as the Au- lated into various dosage forms) shadha deals with the balancing of deranged Bahu Gunam (with multiple qualities) 1 Doshas and restoring Swaasthya. Food is Sampannam (Rich with therapeutic val- the basic need of every living being. It can ues) be consumed in raw form and cooked form. Yogyam (Suitable to be included in a Cooking is a type of processing the food in Yoga or combination). order to make it both eatable and digestible. The state of health can be maintained Cooking is also helps in making food palat- or regained only if both Aahara and Au- able. Raw foods get spoilt because of the shadha are prepared in a proper way. Ayur- harmful micro-organism present in them. veda has explained various food prepara- The benefits of cooking can be listed as fol- tions and a large number of medicinal for- lows: Cooking makes food easy to digest, mulations along with their method of prepa- improves the appearance, texture, color, fla- ration to achieve the goal. Aushadha and Gupta Satish et. al: Role of Samskara in Food and Pharmaceutical Preparations Aahara jointly play important role in the 6. Bhaajana (Vessels/Utensils) management of patients as Pathya (suitable 7. Kaala Prakarsha (Time factor) diet) is to be provided along with proper 8. Vaasana Samskara (Flavoring) drug administration. 9. Bhavana Samskara (Levigation) Samskara The above description about Sams- According to Acharya Charaka the kara actually refers to the Aahara Samskara word ‘Aahara Samskara’ refers to the (food processing) but commentators have processing which causes transformation in a described the same quote with the examples substance during which there takes place the referring to pharmaceutical preparations. contribution of Gunas and elimination of Hence it is understood that the same proce- Doshas. The Samskara causes transforma- dures of Samskara can be adopted in the tion in Swabhavika Gunas (natural preparations of medicines also. attributes). Samskara refers to the process of The Toya-Agni Sannikarsha is taken transformation in the natural qualities of a as the single entity by the commentators food substance by the treatment through while it can be considered as three separate water, application of heat and other factors entities as there are some methods where like washing/cleaning, churning, place of water or fire is used alone in the processing storage, time factor, flavoring, form of reci- like application of dry heat, soaking etc. The pes or Levigation and the utensils used (with modern methods of cooking is grossly modifications like coating the inner surface comes either Agni Sannikarsha or Toya- by various medicinal herbs). Samskaras ex- Agni Sannikarsha combindly. The compari- plained by Charaka are as follows.3 son between present cooking methods with 1. Toya- Agni Sannikarsha (water & fire) that of Ayurvedic classical considerations 2. Shoucha (Cleaning/ washing) are in Table 1. 3. Manthana (Churning) 4. Desha (Place of storage) 5. Kala (Specific time/ Season) Table 1: Comparing Ancient & Modern Methods of Cooking Sl.No. Modern Modes of Processing Methods Classical Methods (A) Boiling Toya-Agni Samskara (Kwathana) 1 2 By moist heat Simmering or stewing Toya-Agni Samskaara Over Manda Agni 3 Steaming Swedana 4 Pressure Cooking (B) Baking 1 By dry heat Agni Sannikarsha 2 Roasting 3 Grilling (C) Agni Sannikarsha Shallow frying 1 By frying in ghee or oil Bharjana Samskara 2 Deep frying Taila/Ghrita Paaka or Talana There is a general rule in Ayurveda cause (Kaarana) are to be known as present that the Gunas (properties) as described by in the effect (Kaarya) also. it is further the Acharyas as existing in the inseparable quoted that sometimes a change in property 2 www.iamj.in IAMJ: Volume 1; Issue 5; Sept – Oct 2013 Gupta Satish et. al: Role of Samskara in Food and Pharmaceutical Preparations can result from the manner in which some- Phytic acid and Phytate are degraded, thing is processed. A new property may also making minerals such as zinc, calcium, results from mixing of ingredients (Sa- phosphorus and magnesium (which are myoga)4 but this is not included in Sams- bound to Phytate) available for absorption kara. Samskara can change the properties of into the body. food and medicine. We can increase useful Germination causes degradation of anti properties and decrease harmful properties nutrients like Trypsin inhibitor and Tannins. of food and medicines through Samskara. Protein degradation makes the protein in Samskara can be done through following pulses more digestible. methods: The fat content decreases by 17-60 %, 1. Toya Sannikarsha (water treatment) while the fiber content increases by 50%. These are the methods by which Vitamin C and riboflavin content in- Samskara can be done using water alone. creases substantially in germinating seeds. Here the drug or the food substance is kept Studies carried out based on the Ayur- either for a shorter period (few hours) or for vedic concepts suggest that, Sprouts is good a longer period (overnight or few days). for Kapha Prakriti. For Vaatik & Paittik Hima Kalpana & Paanaka Kalpana is the Prakriti, steamed sprouts should be given.6 classical examples for Toya Sannikarsha. (B) Steeping: Steeping Taro tubers (Coloca- Toya Sannikarsha includes Soaking, Steep- sia antiquaorum Schott; known as Arbi in ing etc. Hindi) in cold water overnight, reduces 5 (A) Soaking : Soaking pulses overnight in toxins like calcium oxalate crystals which plenty of water & changing the water once are one of the causes for renal calculi. helps to remove gas forming sugars. Raffi- 2. Agni Sannikarsha (fire treatment) nose, Stachyose and Pentosans are sugars Contact of Agni (fire) gives lightness. found in pulses which are not digested in the Cooking makes the food sterile and safe for small intestine. They provide a substrate for eating by killing germs. E.g. microbial fermentation in the lower part of Wheat is heavy to digest but when we gut and cause flatulence. Soaking also sof- prepare dough with water then it becomes tens the seed, reduces cooking time and lighter. After this we prepare Chapati with saves fuel. Seed coat of pulses contains tan- contact of fire from this dough then it be- nins. Tannins interfere with digestion and comes even lighter. causes obstruction. Soaking pulses in water Milk often contains bacteria that cause for few hours removes excess tannins. tuberculosis. On boiling, the bacteria get E.g. Germination: Pulses are germinated by killed and milk becomes safe for drinking. soaking the seeds in water for at least 24-72 Agnisannikarsha (applying Heat alone) is hours. Larger sprouts are achieved when used in the preparations like Taandooram seeds are soaked for 7-10 days. The water (now known as Tanduri) and Poopalika enters the seed and activates different en- (Paapad) where Angaara (burning charcoal) zymes which bring about biochemical is used to cook the food and makes it ligh- changes. Germination improves the nutri- ter.7 tional quality and digestibility of pulses. 3 www.iamj.in IAMJ: Volume 1; Issue 5; Sept – Oct 2013 Gupta Satish et. al: Role of Samskara in Food and Pharmaceutical Preparations Putapaaka vidhi is explained for both ingredients and makes the Arishta clear, so food and pharmaceutical preparations. e.g. that the filtration becomes easier. This also Cooking different types of meat (Maamsa) separates the Kinva and thus prevents re- by means of Phala putapaaka8, Vaasa puta- fermentation after filtration. Hence this pro- paaka swarasa9etc. cedure also can be considered under Shou- Agni Sannikarsha to water i.e. Kwathana cha Samskara as it causes Shuddhi. (Boiling) is one of the water purification 5. Manthana (Churning) measures described in Sushruta Samhita.10 Yoghurt is heavy to digest, hot, Ab- The Ushna Jala attains the properties of hisayandi (it closes the pores & obstruct Vata-Kaphaghna, Deepana- Paachana, sweat & other channels of the body) & in- 14 Sroto-vishodhana etc. which is quite oppo- crease Kapha. When we stir on adding site to that of Sheetala jala (Normal/cold water & remove butter then it becomes but- water) which is Dosha Sanghaata Vardhaka termilk which is lighter to digest, non-ob- 15 (increases the consolidation of Doshas) in structive and reduces Kapha. nature.11 Thus processing by Agni Sannikar- 6.