Alternative spellings of this word include Chhinnarudha.

In Hinduism

Ayurveda (science of life)

Dietetics and Culinary Art (such as household cooking)

Source: Shodhganga: Dietetics and culinary art in ancient and medieval India

Chinnarūḍha (छिन्नरूढ) refers to “rice grown after harvesting” and is classified as a type of grain (dhānya) in the section on śūkadhānya (awned grains) in the Bhojanakutūhala (dravyaguṇāguṇa-kathana), and is commonly found in literature dealing with the topics of dietetics and culinary art, also known as Pākaśāstra or Pākakalā.—The author explains the characteristics and the properties of various food grains (dhānyas). [...] General properties of rice which are [viz., grown in wet land (chinnarūḍha-śāli)] are discussed here. The properties of different grains based on their habitat, variety of water for irrigating them are also explained.

context information

Āyurveda (आयुर्वेद, ayurveda) is a branch of Indian science dealing with medicine, herbalism, taxology, anatomy, surgery, alchemy and related topics. Traditional practice of Āyurveda in ancient India dates back to at least the first millenium BC. Literature is commonly written in Sanskrit using various poetic metres.

See also (Relevant definitions)

Partial matches: Rudha, Chinna, Carita.

Full-text: Shukadhanya.

Relevant text

Search found 2 books and stories containing Chinnarudha, Chinnarūḍha, Chinna-rudha, Chinna-rūḍha; (plurals include: Chinnarudhas, Chinnarūḍhas, rudhas, rūḍhas). You can also click to the full overview containing English textual excerpts. Below are direct links for the most relevant articles:

World Journal of Pharmaceutical Research

A brief review on sushrutokta shali varga < [2022: Volume 11, October special issue 14]

International Ayurvedic Medical Journal

Review of ahara varga from bruahatrayee with special referenceto shuka varga and shimbi varga < [2017, Issue XII, december,]

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