Significance of Madhura and Kashaya
Madhura and Kashaya are terms that describe specific tastes, or Rasa, in the context of Draksha. Madhura signifies sweetness, while Kashaya denotes astringency. In taste analysis of plant ingredients, Madhura is recognized as the primary taste, and Kashaya serves as a secondary taste. Together, these flavors contribute to the overall understanding of the sensory attributes of Draksha.
Synonyms: Sweet and bitter
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The concept of Madhura and Kashaya in scientific sources
Madhura and Kashaya represent the primary sweet taste (Madhura) and secondary astringent taste (Kashaya) found in plant ingredients, specifically describing the flavors of Draksha, highlighting their significance in taste analysis.
From: AYU (Journal of Research in Ayurveda)
(1) The primary taste (Madhura) and secondary taste (Kashaya) perceived from the plant ingredients during the taste analysis.[1]
From: International Ayurvedic Medical Journal
(1) Madhura and kashaya describe the tastes (Rasa) of Draksha, with madhura indicating sweetness and kashaya referring to astringency.[2]