Abstract

PIVOTAL ROLE OF ARUSUVAI IN TRADITIONAL DIET AND ITS COMPATIBILITY – SIDDHA CONCEPT

Maheshwari B., Kasirajan N.* and Maanickha Chelvi K. S.

ABSTRACT

The dietary pattern in Ancient system is more concerned with the body and mind. “Food is Medicine – Unavae Marunthu” i.e, the diet can act as a medicine if the Suvai (Taste), Gunam (Characteristics) and Veeriyam (Potency) of food items provided are compatible with each other. The Human body is the replica of Universe; the Seasonal and environmental conditions also has great impact in health of individuals and hence the dietary schedule should be in companionable with Season, Age and Sex and body constitution. The dietary interaction begins with the food processing and tag on with tongue and taste sensation. The ideal diet includes the combination of Six tastes namely Sweet, Sour, Salt, Pungent, Bitter and Astringent taste in appropriate manner suitable for the prevailing season. Some of the tastes are compatible while others are inimical in nature and that’s why Tamilians followed the traditional way of eating a meal in a plantain leaf with Arusuvai food items in accurate proportion for the nourishing of seven thathukkal and balancing thiridosha. This article explains the relationship between six tastes (Arusuvai), five elements (Panchaboothas), three humours of the body (Tridosha) and also elaborates the compatibility of diet (Arusuvai unavugal) with body constitution, environmental and seasonal factors. It also describes the manner of eating six tastes in a meal as mentioned in ancient Siddha literature “Pathartha Guna Cinthamani” with the concept behind them elaborated as compatible and inimical taste in diet.

Keywords: Arusuvaigal, Gunam, Veeriyam, Compatibility, Inimical and humours.