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faculties of mind. It helps one become great in offspring and cattle and in the splendours of sacred wisdom. It is called Sarvausadha or panacea or healing herb of all. It is called anna because it is eaten. It is called Pitu because it provides nutriment.?
Because of this all embracing importance of anna, its variety in literature has assumed numerous forms such as cereals and pulses, Dairy products, Meat Deit, oils and oil seeds. Fluids and drinks also played a significant role though their evil effects were apparent on their excessive use. Fruits and vegetables equally enhanced its variety. Dhanapāla's Tilakamañjarī has not lagged behind in recounting all such types of food." He has mentioned the terms 'Anna' and 'Pāna' which has been explained by the commentator as -
'तण्डुलचूर्णादीनि' and 'जलदुग्धादिपेयवस्तूनि। भक्ष्यलेह्यपेयप्रकारम्।'
He has also mentioned which refer to edibles, condiments and drinks. 'Tandula' or rice and 'Curņa' or flour-come within the range of cereals while 'Jala' and 'dugdha' i.e. water and milk come within the range of drinks. Of the cereals Dhanapāla has mentioned 'Aksata', 'Kalama',' 'Tandula', "Vrīhi', 'Sāli', 'nīvāra',' - all these being different varieties of rice and sasya for corn as a general term. Akşata was the unhusked rice while kalama was the red rice. Tandula, Vrīhi and sāli were the different varieties of white rice and nivāra was the wild rice.
“Khandaśāli” and “Tandula” have been distinguished as two different varieties of rice at a different place. Tandula has been explained by Monier Williams as rice obtained after threshing and winnowing."
1. CH. Up. VII 9. 1. p. 477 Dr. S. Radhakrishnan. Taitt. Up. III 9.1. p. 559.37701 371C)
भवति। महान् भवति प्रजया पशुभिः ब्रह्मवर्चसेन, महान् कीर्त्या। 2. RV. I. 61. 7. 132, 6, 187. 1. VI 20. 4. Vājosam.
II. 20-XVI. 65 etc. See also Food and Drinks in Ancient India by Dr. Om Prakash p. 7.
Āśvalāyan Grahyasutra I. 16. 2-5 pp. 39-40 (Vinayaka Ganesh Apte) Pune. 3. Haa ..... etc. TM Vol. II p. 164. 4. TM Vol. II p. 176, Vol. III p. 83. 5. Ibid. Vol. III p. 34, Vol. II p. 255. 6. Ibid. Vol. III p. 130. 7. Ibid. Vol. II p. 260. 8. Ibid. Vol. III p. 340. 9. Ibid. Vol. III, p. 133, Vol. II p. 322. 10. TM Sm. ed. p. 305. 11. Skt. Eng. Dic. under tandual.
