Indian vegetable names in Sanskrit, Among the significant chapters in the Suśruta Saṁhitā, śākavarga (शाकवर्गः) or the section on vegetables provides a glimpse into the vegetables commonly used in ancient India.
In the vast culinary and medicinal traditions of ancient India, Indian vegetables have played an essential role, contributing to both health and spiritual well-being. Long before the arrival of tomatoes, potatoes, and chillies from the Americas, native Indian vegetables were already a crucial part of the Indian diet. These indigenous plants were detailed meticulously in ancient texts such as the Suśruta Saṁhitā, one of the oldest known medical treatises, dating back to around 600 BCE.
This list doesn’t just include leafy greens and common vegetables but also aromatic herbs, medicinal plants, and spices, illustrating a deep connection between food and healing.
The Importance of Vegetables in Ancient India
Vegetables were an integral part of the daily diet and were often valued for their medicinal properties. Ancient Indian dietary systems emphasized a balanced intake of vegetables, often using them in conjunction with healing herbs. Sanskrit, being the language of these ancient texts, is rich with terms for a wide range of plants, many of which were categorized based on their taste, texture, and health benefits.
Let’s explore some of the significant vegetables, herbs, and spices native to India as mentioned in ancient texts.
Native Vegetables and Their Sanskrit Names
कूष्माण्डः (Kuṣmāṇḍaḥ) – White Pumpkin (पेठा)
- Known as Kuṣmāṇḍaḥ in Sanskrit, the white pumpkin was a popular vegetable in ancient India. It was often used for its cooling properties and was believed to aid digestion. Today, it is still used in various curries and sweets like petha in North India.
अलाबु (Alābu) – Bottle Gourd (लौकी/घीया)
- The bottle gourd, called Alābu in Sanskrit, was commonly grown in Indian households. Its versatility in both savory dishes and desserts made it a staple in ancient kitchens.
कालिन्दकः (Kālindakaḥ) – Melon (तरबूज)
- Known as Kālindakaḥ, the melon was a refreshing and hydrating fruit, frequently consumed during hot months. It was appreciated for its sweet taste and cooling effect on the body.
त्रपुसः (Trapusaḥ) – Muskmelon (ककड़ी)
- Trapusaḥ refers to the muskmelon, another refreshing and sweet fruit. Its juice was often used to help alleviate dehydration in ancient times.
एर्वारु (Ervāru) – Snake Gourd (आरिया)
- Known for its elongated shape, the snake gourd (Ervāru) was a common vegetable. It was recognized for its ability to regulate body heat and was often used in soups and stir-fries.
कर्कारुक (Karkāruka) – Cucumber (खीरा)
- The cucumber, or Karkāruka, was consumed for its cooling properties and was often paired with yogurt or other refreshing ingredients in ancient Indian cuisine.
पुष्पफलः (Puṣpaphalaḥ) – White Pumpkin (पेठा/कुम्हडा)
- A close variant to the bottle gourd, Puṣpaphalaḥ referred to a flowering fruit vegetable similar to the pumpkin, utilized in both cooking and medicinal recipes.
Spices and Aromatic Herbs in the Ancient Kitchen
Apart from vegetables, spices and aromatic herbs were an integral part of the Indian kitchen. Here are some key spices:
- पिप्पली (Pippalī) – Long Pepper (पिप्पली)
- Pippalī or long pepper was a prominent spice in ancient Indian cuisine and medicine. It was used to treat ailments like cough and digestive disorders.
- मरिचः (Maricaḥ) – Black Pepper (काली मिरच)
- Maricaḥ, also known as black pepper, was one of the most valued spices of its time. Used for seasoning food and treating various illnesses, black pepper was highly sought after in the spice trade.
- शृङ्गवेरः (Śṛṅgaverḥ) – Dry Ginger (सौंठ)
- Śṛṅgaveraḥ, or dry ginger, was used extensively in both cooking and Ayurveda. It was known for its anti-inflammatory and digestive properties.
- हिङ्गु (Hiṅgu) – Asafoetida (हींग)
- Asafoetida, called Hiṅgu in Sanskrit, was a staple spice in ancient Indian cooking, especially in vegetarian dishes, adding a strong flavor while aiding in digestion.
- जीरक (Jīraka) – Cumin (जीरा)
- Jīraka or cumin was a significant spice used for its distinctive flavor and health benefits, particularly for digestive disorders.
- सुरसः (Surasaḥ) – Holy Basil (तुलसी)
- Known as Surasaḥ in Sanskrit, holy basil (or tulsi) was revered both for its medicinal qualities and its spiritual significance. It was commonly used in teas and home remedies for colds and coughs.
Leafy Greens and Medicinal Plants
शिग्रुः (Śigruḥ) – Moringa (सहिजन)
- Moringa, or Śigruḥ, is a superfood that was widely consumed in ancient India for its nutritional benefits. Its leaves, seeds, and pods were used to boost immunity and energy.
सर्षपः (Sarṣapaḥ) – Mustard Greens (सरसों)
- Sarṣapaḥ or mustard greens were often cooked as a vegetable and their seeds used to produce mustard oil, which has numerous health benefits.
तण्डुलीयकः (Taṇḍulīyakaḥ) – Amaranth Greens (चौलाई)
- Taṇḍulīyakaḥ refers to amaranth greens, which were widely used in ancient Indian cuisine for their rich iron content.
काकमाची (Kākamācī) – Black Nightshade (मकोय)
- Kākamācī is the Sanskrit name for black nightshade, a leafy green used both as a vegetable and a medicinal herb in ancient times.
पुनर्नवा (Punarnavā) – Boerhavia (पुनर्नवा)
- Punarnavā, known for its rejuvenating properties, was consumed as a leafy green and used in herbal medicine for liver and kidney health.
पालङ्क्या (Pālaṅkyā) – Spinach (पालक)
- Spinach, called Pālaṅkyā, was an essential part of the ancient Indian diet, providing necessary nutrients and being easy to grow.
उपोदिका (Upodikā) – Malabar Spinach (पोई)
- Upodikā, or Malabar spinach, was favored for its thick, nutritious leaves and was often used in soups and stir-fries.
Conclusion
The rich array of vegetables, leafy greens, and aromatic herbs mentioned in ancient Indian texts like the Suśruta Saṁhitā offers insight into the diverse and nutritious diet of ancient India. These plants not only provided sustenance but were also used for their medicinal properties, illustrating the holistic approach to food and health in Vedic and post-Vedic India.
Many of these ancient vegetables continue to thrive in Indian kitchens today, although some have faded into obscurity. However, as the world rediscovers the health benefits of indigenous and traditional foods, these ancient Sanskrit names remind us of the deep connection between nature and nourishment that has always been central to Indian culture.
Exploring these vegetables gives us a new perspective on ancient Indian culinary practices and how these plants contributed to well-being beyond just nutrition—through healing, flavor, and cultural significance.
