Dhanyamla, Dhānyāmla, Dhanya-amla: 5 definitions

Introduction

Introduction:

Dhanyamla means something in Hinduism, Sanskrit. If you want to know the exact meaning, history, etymology or English translation of this term then check out the descriptions on this page. Add your comment or reference to a book if you want to contribute to this summary article.

In Hinduism

Rasashastra (chemistry and alchemy)

Source: Academia.edu: Ayurveda and Pharmaceutics (rasashastra)

Dhānyāmla is another name for Kāñjika: a product made from rice.—The rice that is harvested in sixty days is kept in an earthen pot along with some pieces of radish and sealed and stored for two to three weeks. Gradually, the liquid turns sour in flavour. This is used for detoxification processes in Dolayantra.

Rasashastra book cover
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Rasashastra (रसशास्त्र, rasaśāstra) is an important branch of Ayurveda, specialising in chemical interactions with herbs, metals and minerals. Some texts combine yogic and tantric practices with various alchemical operations. The ultimate goal of Rasashastra is not only to preserve and prolong life, but also to bestow wealth upon humankind.

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Ayurveda (science of life)

[«previous (D) next»] — Dhanyamla in Ayurveda glossary
Source: Shodhganga: Dietetics and culinary art in ancient and medieval India

Dhānyāmla (धान्याम्ल) refers to a variety of fermented gruels (kāñjika), according the 17th-century Bhojanakutūhala (dravyaguṇāguṇa-kathana), and is commonly found in literature dealing with the topics of dietetics and culinary art, also known as Pākaśāstra or Pākakalā.—Dhānyāmla can be prepared from rice flour or from the kodrava grain.

Dhānyāmla medicinal effects: It is light and nourishing. It stimulates the digestive fire. It is recommended in loss of taste, all disorders of rheumatism and in decoction enema (āsthāpana) therapy.

Source: Ancient Science of Life: Botanical identification of plants described in Mādhava Cikitsā

Dhānyāmla (धान्याम्ल) or Kāñjika refers to the medicinal plant Hordeum vulgare L. Syn. Hordeum hexastichon L., and is used in the treatment of atisāra (diarrhoea), according to the 7th century Mādhavacikitsā chapter 2. Atisāra refers to a condition where there are three or more loose or liquid stools (bowel movements) per day or more stool than normal.  The second chapter of the Mādhavacikitsā explains several preparations [including Dhānyāmla] through 60 Sanskrit verses about treating this problem.

The plant Hordeum vulgare L. Syn. Hordeum hexastichon L. (Dhānyāmla) is also known as Yava according to both the Ayurvedic Formulary and the Ayurvedic Pharmacopoeia of India.

Ayurveda book cover
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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.

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Languages of India and abroad

Sanskrit dictionary

[«previous (D) next»] — Dhanyamla in Sanskrit glossary
Source: DDSA: The practical Sanskrit-English dictionary

Dhānyāmla (धान्याम्ल).—sour gruel made of the fermentation of rice-water.

Derivable forms: dhānyāmlam (धान्याम्लम्).

Dhānyāmla is a Sanskrit compound consisting of the terms dhānya and amla (अम्ल).

Source: Cologne Digital Sanskrit Dictionaries: Monier-Williams Sanskrit-English Dictionary

Dhānyāmla (धान्याम्ल):—[from dhānya > dhā] n. sour rice-gruel, [Suśruta]

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Sanskrit, also spelled संस्कृतम् (saṃskṛtam), is an ancient language of India commonly seen as the grandmother of the Indo-European language family (even English!). Closely allied with Prakrit and Pali, Sanskrit is more exhaustive in both grammar and terms and has the most extensive collection of literature in the world, greatly surpassing its sister-languages Greek and Latin.

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