The Jiraka (whether white or yellow) is sharp and heat-making in its potency, pungent in digestion and imparts a relish to food. It has a pungent taste, is appetising and aromatic, increases the Pittam, and destroys the Váyu and Kapham. The species, known as Káravi and Karavi, like the Upakunchiká, are possessed of properties similar to those of the aforesaid Jiraka, and are variously used in seasoning dishes and condiments.
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