Yusa, Yūsa, Yusha, Yūṣa, Yūṣā: 15 definitions



Yusa means something in Hinduism, Sanskrit, Buddhism, Pali. 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.

The Sanskrit terms Yūṣa and Yūṣā can be transliterated into English as Yusa or Yusha, using the IAST transliteration scheme (?).

In Hinduism

Ayurveda (science of life)

Source: archive.org: Sushruta samhita, Volume II

Yūṣa (यूष, “soup”).—An unsalted decoction of any substance not seasoned with any spices whatever is called Yusha, while the one salted and seasoned with spices is called Supa. In preparing the soup of any pulse, all husks should be carefully thrashed out and the grain should be slightly fried before boiling.

Also see Sushruta-samhita, Cikitsastha Chapter IX: The medical treatment of cutaneous affections.

Source: archive.org: Vagbhata’s Ashtanga Hridaya Samhita (first 5 chapters)

Yūṣa (यूष) refers to “broths”, mentioned in verse 3.45 of the Aṣṭāṅgahṛdayasaṃhitā (Sūtrasthāna) by Vāgbhaṭa.—Accordingly, “[...] as the (humours and the gastric fire) irritate one another this way, one shall turn to all (substances) that (are) applicable to all humours and promotive of the (gastric) fire: a cathartic enema after one’s body has been purged (with a vomitive etc.), old grain, prepared soups, game-meat, broths [viz., yūṣa], old wine and ariṣṭa liqueur [...]”.

Note: jāṅgalaṃ piśitam—“game-meat” has been simplified to skam-sai srog-chags (“jungle-animal, game”) and rendered dependent on yūṣa (“broth”), This points to a reading “jāṅgalapiśitaṃ yūṣaṃ” in the basic copy. The omission of piśita (“meat”) is not, however, absolutely certain inasmuch as &a might be taken for its equivalent then yūṣa would correspond only to khu instead of the ordinary śa-khu.

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

Yūṣa (यूष) Peya refers to a type of Yavāgu or “rice gruel”, as described in 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.—According to Bhojanakutūhala, rice gruels are prepared by boiling rice in water. Different types of rice gruels are described here, the water content being different. For yavāgu generally the quantity of water taken is six times that of the measure of rice. If the quantity of water is four times, it is called vilepī. If it is fourteen times, then it is peyā. The text also describes another type of gruel viz. yūṣā which is slightly heavier than the last variety, i.e. peyā. [...]

Yūṣa (prepared from green-gram) is mentioned in a list of remedies for indigestion.—A complete section in Bhojanakutūhala is devoted for the description of agents that cause indigestion [viz., pāyasa (a mixture of cooked rice, jaggery and milk)]. These agents consumed on a large scale can cause indigestion for certain people. The remedies [viz., yūṣa (prepared from green-gram)] for these types of indigestions are also explained therewith.

Ayurveda book cover
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.

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Pancaratra (worship of Nārāyaṇa)

Source: archive.org: Isvara Samhita Vol 5

Yūṣa (यूष) refers to “soup” and is used in oblation offerings, according to verse 25.135-136 of the 8th-century Īśvarasaṃhitā. Accordingly, “... this [yūṣa] must be produced then with things of different tastes. It must be dressed with the essence of green gram [mudga] after removing their covering, cooked with milk, pounded with pepper, jīraka and salt with ghee using the ladles just as sour gruel is prepared”.

Pancaratra book cover
context information

Pancaratra (पाञ्चरात्र, pāñcarātra) represents a tradition of Hinduism where Narayana is revered and worshipped. Closeley related to Vaishnavism, the Pancaratra literature includes various Agamas and tantras incorporating many Vaishnava philosophies.

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Languages of India and abroad

Pali-English dictionary

Source: BuddhaSasana: Concise Pali-English Dictionary

yūsa : (m.) juice; soup.

Source: Sutta: The Pali Text Society's Pali-English Dictionary

Yūsa, (Vedic yūṣan, later Sk. yūṣa; fr. base Idg. *ūs, cp. Lat. jūs soup, Gr. zu/mh yeast, ferment, zwmόs soup; Obulg. jucha=Ger. jauche manure; Swedish ōst cheese; an enlargement of base *ịeu to mix, as in Sk. yu to mix: see yuta, to which further *ịeǔe, as in yuñjati) 1. juice Vin. I, 206 (akaṭa° natural juice); Mhvs 28, 26; VvA. 185 (badara° of the jujube); Vism. 195 (seda° sweaty fluid).—2. soup, broth. Four kinds of broths are enumerated at M. I, 245, viz. mugga° bean soup, kulattha° of vetch (also at Vism. 256), kaḷāya° (chick-) pea soup, hareṇuka° pea soup; Miln. 63 (rañño sūdo yūsaṃ vā rasaṃ vā kareyya). (Page 557)

Pali book cover
context information

Pali is the language of the Tipiṭaka, which is the sacred canon of Theravāda Buddhism and contains much of the Buddha’s speech. Closeley related to Sanskrit, both languages are used interchangeably between religions.

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Sanskrit dictionary

Source: DDSA: The practical Sanskrit-English dictionary

Yūṣa (यूष).—The Indian mulberry tree.

Derivable forms: yūṣaḥ (यूषः).

--- OR ---

Yūṣa (यूष).—m., n. Soup, broth, pease-soup. (yūṣan has no forms for the first five inflections, and is optionally substituted for yūṣa after acc. dual.)

Derivable forms: yūṣaḥ (यूषः), yūṣam (यूषम्).

See also (synonyms): yūṣan.

Source: Cologne Digital Sanskrit Dictionaries: Shabda-Sagara Sanskrit-English Dictionary

Yūṣa (यूष).—mn.

(-ṣaḥ-ṣaṃ) Pease-soup, pease-porridge, the water in which pulse of various kinds has been boiled. m.

(-ṣaḥ) The mulberry tree, (Morus Indica;) also pūṣa. E. yūṣ to hurt, ka aff.; yūṣan is optionally substituted for this word is some cases.

Source: Cologne Digital Sanskrit Dictionaries: Benfey Sanskrit-English Dictionary

Yūṣa (यूष).—m. and n. Pease soup. the water in which pulse of various kinds has been boiled.

— Cf. [Latin] jus; probably also

Source: Cologne Digital Sanskrit Dictionaries: Cappeller Sanskrit-English Dictionary

Yūṣa (यूष).—[masculine] [neuter] broth, soup.

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

1) Yūṣa (यूष):—m. n. ([from] √2. yu) soup, broth, pease-soup, the water in which pulse of various kinds has been boiled, [Gṛhya-sūtra and śrauta-sūtra; Kathāsaritsāgara; Suśruta]

2) m. the Indian mulberry tree, [cf. Lexicographers, esp. such as amarasiṃha, halāyudha, hemacandra, etc.]

3) cf. [Latin] jūs; [Slavonic or Slavonian] jucha.

Source: Cologne Digital Sanskrit Dictionaries: Yates Sanskrit-English Dictionary

1) Yūṣa (यूष):—yūṣati 1. a. To hurt.

2) [(ṣaḥ-ṣaṃ)] 1. m. n. Pease soup. m. Mulberry tree.

[Sanskrit to German] (Deutsch Wörterbuch)

Source: Cologne Digital Sanskrit Dictionaries: Sanskrit-Wörterbuch in kürzerer Fassung

Yūṣa (यूष):——

1) m. n. Fleischbrühe , Brühe überh. , jus.

2) *m. der indische Maulbeerbaum.

context information

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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