Reviewed by medical experts • For informational purposes only
Sukta or Cukra which are fermented sour liquids prepared from fruits. Possessing a Sour taste with Light and Sharp qualities and Hot potency it effectively pacifies Vata and Kapha doshas while potentially aggravating Pitta and Rakta. Therapeutically it acts as a powerful digestive stimulant and appetizer known as Dipana and Rocana. It possesses penetrating Bhedana properties that help break down fecal accumulation relieving constipation and abdominal distension. While beneficial for clearing body channels and aiding digestion excessive intake may vitiate blood and cause burning sensations. It is strictly contraindicated with milk as they form an incompatible combination known as Viruddha Ahara potentially causing skin disorders.
Vinegar, known in Ayurveda as Śukta or Cukra, is a fermented sour liquid preparation. It acts as a powerful digestive aid and carminative. According to Charaka Samhita, properties of such fermented beverages depend on their ingredients (fruits, roots, etc.), but generally, they are recognized for their penetrating, appetizing, and digestion-stimulating qualities.
In Ayurveda, Śukta falls under the category of Sandhāna Varga (Fermented Liquors). It is a sour liquid produced by the fermentation of fruits, roots, tubers, or grains. It is characterized by its lightness and ability to stimulate digestion. Unlike heavy nourishing foods, vinegar is used therapeutically to break down food masses, clear channels, and relieve constipation.
According to Charaka Samhita:
Vinegar is indicated in Ayurveda for the following conditions:
(General guidance for fermented sour liquids like Kanjika/Sukta):
Vinegar is safe when used in moderation as a food additive or medicine. However, due to its fermented and sour nature, it is potent and "piercing" (Vyavayi).
World Health Organization – WHO Guidelines on Good Agricultural and Collection Practices (GACP) for Medicinal Plants
https://apps.who.int/iris/handle/10665/42783
Johnston, C.S. et al. Vinegar improves insulin sensitivity to a high-carbohydrate meal in subjects with insulin resistance or type 2 diabetes. Diabetes Care
https://pubmed.ncbi.nlm.nih.gov/16015276/
Ostman, E. et al. Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal. European Journal of Clinical Nutrition
https://pubmed.ncbi.nlm.nih.gov/16015276/
Khezri, S.S. et al. Beneficial effects of apple cider vinegar on weight management and metabolic parameters. Journal of Functional Foods
https://www.sciencedirect.com/science/article/pii/S1756464618300483
Shishehbor, F. et al. Apple cider vinegar consumption improves lipid profile in hyperlipidemic individuals. Journal of Functional Foods
https://pubmed.ncbi.nlm.nih.gov/29224370/
Yagnik, D. et al. Antimicrobial activity of apple cider vinegar against Escherichia coli and Candida species. Scientific Reports
https://www.nature.com/articles/s41598-018-19707-7
NCBI Bookshelf – Overview of Acetic Acid (main component of vinegar)
https://www.ncbi.nlm.nih.gov/books/NBK548671/
Food and Agriculture Organization (FAO) – Fermented foods and vinegar production standards
https://www.fao.org/3/y1579e/y1579e00.htm
** **Q. Can it be taken daily?
Ayurveda advises against the constant use of sour and fermented items (like vinegar and salt) as they can cause slackness of muscles and vitiation of blood if used in excess. It is best used therapeutically or occasionally.
Q. When should it be taken?
It acts well as an appetizer before meals or a carminative after meals.
Q. Can it be taken with milk/water?
It can be taken with water. It should NEVER be taken with milk, as the combination of sour vinegar and milk is considered Viruddha Ahara (incompatible diet) and can lead to skin diseases and blood disorders.
Written By
Sathyaprek
BDS
Reviewed By
Dr. Varun Gupta
MD Pharmacology, MBBS
Last updated on
27 Sep 2022 • 06:23 PM (IST)
Read Our Editorial Policy
Want to know more?
Have issue with the content?
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Reviewed by medical experts • For informational purposes only
Sukta or Cukra which are fermented sour liquids prepared from fruits. Possessing a Sour taste with Light and Sharp qualities and Hot potency it effectively pacifies Vata and Kapha doshas while potentially aggravating Pitta and Rakta. Therapeutically it acts as a powerful digestive stimulant and appetizer known as Dipana and Rocana. It possesses penetrating Bhedana properties that help break down fecal accumulation relieving constipation and abdominal distension. While beneficial for clearing body channels and aiding digestion excessive intake may vitiate blood and cause burning sensations. It is strictly contraindicated with milk as they form an incompatible combination known as Viruddha Ahara potentially causing skin disorders.
Vinegar, known in Ayurveda as Śukta or Cukra, is a fermented sour liquid preparation. It acts as a powerful digestive aid and carminative. According to Charaka Samhita, properties of such fermented beverages depend on their ingredients (fruits, roots, etc.), but generally, they are recognized for their penetrating, appetizing, and digestion-stimulating qualities.
In Ayurveda, Śukta falls under the category of Sandhāna Varga (Fermented Liquors). It is a sour liquid produced by the fermentation of fruits, roots, tubers, or grains. It is characterized by its lightness and ability to stimulate digestion. Unlike heavy nourishing foods, vinegar is used therapeutically to break down food masses, clear channels, and relieve constipation.
According to Charaka Samhita:
Vinegar is indicated in Ayurveda for the following conditions:
(General guidance for fermented sour liquids like Kanjika/Sukta):
Vinegar is safe when used in moderation as a food additive or medicine. However, due to its fermented and sour nature, it is potent and "piercing" (Vyavayi).
World Health Organization – WHO Guidelines on Good Agricultural and Collection Practices (GACP) for Medicinal Plants
https://apps.who.int/iris/handle/10665/42783
Johnston, C.S. et al. Vinegar improves insulin sensitivity to a high-carbohydrate meal in subjects with insulin resistance or type 2 diabetes. Diabetes Care
https://pubmed.ncbi.nlm.nih.gov/16015276/
Ostman, E. et al. Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal. European Journal of Clinical Nutrition
https://pubmed.ncbi.nlm.nih.gov/16015276/
Khezri, S.S. et al. Beneficial effects of apple cider vinegar on weight management and metabolic parameters. Journal of Functional Foods
https://www.sciencedirect.com/science/article/pii/S1756464618300483
Shishehbor, F. et al. Apple cider vinegar consumption improves lipid profile in hyperlipidemic individuals. Journal of Functional Foods
https://pubmed.ncbi.nlm.nih.gov/29224370/
Yagnik, D. et al. Antimicrobial activity of apple cider vinegar against Escherichia coli and Candida species. Scientific Reports
https://www.nature.com/articles/s41598-018-19707-7
NCBI Bookshelf – Overview of Acetic Acid (main component of vinegar)
https://www.ncbi.nlm.nih.gov/books/NBK548671/
Food and Agriculture Organization (FAO) – Fermented foods and vinegar production standards
https://www.fao.org/3/y1579e/y1579e00.htm
** **Q. Can it be taken daily?
Ayurveda advises against the constant use of sour and fermented items (like vinegar and salt) as they can cause slackness of muscles and vitiation of blood if used in excess. It is best used therapeutically or occasionally.
Q. When should it be taken?
It acts well as an appetizer before meals or a carminative after meals.
Q. Can it be taken with milk/water?
It can be taken with water. It should NEVER be taken with milk, as the combination of sour vinegar and milk is considered Viruddha Ahara (incompatible diet) and can lead to skin diseases and blood disorders.
Written By
Sathyaprek
BDS
Reviewed By
Dr. Varun Gupta
MD Pharmacology, MBBS
Last updated on
27 Sep 2022 • 06:23 PM (IST)
Read Our Editorial Policy
Want to know more?
Have issue with the content?
Report Problem