Witnessed by: Ayurveda
Cow curd (Bos taurus), of the Bovidae (Mammalia) family. The cow, kept for milk; the drug is what her milk becomes when set; native range: wherever the cow is kept; the curd is set fresh in the household, not gathered. Globally recognized as dadhi, go dadhi in Sanskrit, dahi in Hindi, and curd, set yoghurt in English. The part used is the curd set from whole cow milk. A soft white set mass, sweet-sour to frankly sour on the tongue, thick and unctuous, breaking to release a thin watery whey (mastu).
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
COW CURD
IDENTITY
Name
- Common
- cow curd
- Scientific name
- Bos taurus Linnaeus, 1758
- Family
- Bovidae (Mammalia)
Form
- Part used
- the curd set from whole cow milk
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Ayurveda
- sour (amla)
Temperature
- Ayurveda
- heating (ushna virya)
PRACTICE
Virtue
Actions
- Ayurveda
- grahi (binds the stool), deepana (kindles digestion), rocana (restores appetite), balya, vrshya, and snehana
Cautions
- Contraindications
- raktapitta and bleeding, kushtha (skin disease), jvara with ama, oedema and kapha disorders; the classics forbid it at night, in spring and summer, heated, and warn against curd taken with fish or with hot milk
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