The Sanskrit term Dagdhamṛjjāta can be transliterated into English as Dagdhamrjjata or Dagdhamrijjata, using the IAST transliteration scheme (?).

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

Dagdhamṛjjāta (दग्धमृज्जात) or simply Dagdhamṛd refers to “rice grown in burnt soil” 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 burnt soil (dagdhamṛjjāta-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: Dagdhamrid, Jata.

Full-text: Dagdhamrid, Shukadhanya.

Relevant text

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