The spices and herbs include the Pippali, Maricha, Shringavera, Árdraka, Hingu, Jiraka, Kustumvuru, Jamviraka, Sumukha, Surasá, Arjaka, Bhustrina, Sugandhaka, Kásamaraddka, Kálamála, Kutheraka, Kshavaka, Ksharapushpa, Shigru, Madhu-Shigru, Phanijhyaká, Sarshapa, Rájiká, Kuláhala, Benu, Gandira, Tilaparniká, Varshábhu, Chitraka, Mulaka-Potiká, Lashuna, Palándu and Kaláya, etc.
Metrical Texts :—Potherbs have a pungent taste, are relishing, and heat-making in their potency, and subdue the Váyu and Kapham. They are variously used for seasoning food. Of the above-said spices and herbs, the unripe or immature Pippali is heavy in digestion, sweet in taste, cooling in potency and generates Kapham.
Dried Pippali subdues the Váyu and Kapham, acts as a spermatopoietic and slightly soothes the Pittam. Green or immatured Maricha is sweet of digestion, heavy and phlegmagoguic in its effect. Dry Maricha has a pungent taste, is light of digestion and heat-making in its potency. It is anti-spermatopoietic, destroys the Váyu and Kapham, and slightly subdues the Pittam. The white Maricha is neither too cooling nor too heat-making in its potency, is more efficacious than the two preceding varieties and is specially invigorating to the eye-sight. The Nágaram destroys the Váyu, has a pungent taste, and is sweet of digestion. It is heat-making in its potency, acts as a spermatopoietic and aphrodisiac, is pleasant and imparts a relish to food. It is appetising, light of digestion, and charged with an oily substance. The Árdrakam has a pungent taste, is heat-making in its potency, acts as a pleasant spermatopoietic, subdues the Váyu and Kapham, proves beneficial to the voice, and relieves colic pain and suppression of the stool and distension of the stomach.
Only the section named in the title is transcribed; the chapter continues past it. Some letters of the Sanskrit names on p. 510 are blurred in the scan (Kásamaraddka, Phanijhyaká) and are read as closely as the image allows.