Witnessed by: Ayurveda
Goat meat (Capra hircus), of the Bovidae (Mammalia) family. The domestic goat — a small horned ruminant of the Bovidae, browsing rather than grazing, so its flesh is reckoned light; native range: the domestic goat, kept throughout India and across Asia. Globally recognized as chāga māṃsa, ajā māṃsa in Sanskrit, bakre ka gosht in Hindi, and goat flesh, chevon in English. The part used is the flesh. Lean dark-red flesh with little fat, faintly sweet, the boiled juice savoury and clear rather than greasy.
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.
GOAT MEAT
IDENTITY
Name
- Common
- goat meat
- Scientific name
- Capra hircus Linnaeus
- Family
- Bovidae (Mammalia)
Form
- Part used
- the flesh
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Ayurveda
- sweet (madhura)
Temperature
- Ayurveda
- neutral (anuṣṇāśīta)
PRACTICE
Virtue
Actions
- Ayurveda
- brimhana (builds the tissues), balya (strengthening), and anabhishyandi — it nourishes without clogging the channels, which is why it is chosen over heavier flesh
Cautions
- Contraindications
- impaired agni that cannot take flesh at all; states of gross ama
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