Vanaspati


Vanaspati is the Sanskrit word that now refers to the entire plant kingdom. However, according to Charaka Samhitā and Sushruta Samhita medical texts and the Vaisesikas school of philosophy, "vanaspati" is limited to plants that bear fruits but no evident flowers. In the Rigveda, 9th Mandala, Hymn 5.10, "Vanaspati" is a deity presiding over the forest and described as the "bright golden hued Vanaspati, with its thousand branches."

Concept in Hindu scriptures

The Rigveda divides plants into Vrksha, Oshadhi and Virudha. These are subdivided into:
All grasses are separately classified as Trna, flowering plants are Puspavati, and the fruit bearing ones are Phalavati. Leafless plants are placed under the group, Karira.
Other veda, the Atharvaveda divides plants into eight classes:
The Taittiriya Samhita and the Vajasenayi Samhita texts the plant kingdom is classified into:
In the words of Brahma, the Manu classifies plants as
Charaka Samhitā and Sushruta Samhita medicine texts classify plants into Vanaspati, Vrksa or vanaspatya, Virudh and Osadhi. This second Susruta subdivides Virudhs into pratanavatya and gulminya, whereas the first Charaka subdivides Virudhs into lata, gulma and osadhis into annuals or perennials bearing fruits and grasses which go without fruits. These are further divided into 50 groups based on their physiological actions and diseases they cure. Flowering plants are divided into sukadhanya, samidhanya, saka varga, phala varga, harita varga, ahayogi varga, and iksu varga.
The Vaisesikas school of philosophy classify plants under seven heads, e.g. Vrksa, Trna, Osadhi, Gulma, Lata, Avatana and Vanaspati. Defining the characteristics of the various groups Udayana's Kiranavali, remarks that:
Parasara, the author of Vrksayurveda, classifies plants into Dvimatrka and Ekamatrka. These are further classified into:
Vanaspati or Banaspati is also a South Asian slang for Vanaspati/Banaspati ghee of which "DALDA" is the leading brand in Indian markets. Vanaspati is a fully or partially hydrogenated vegetable cooking oil, often used as a cheaper substitute for ghee and butter. In India, vanaspati ghee is usually made from palm oil. Hydrogenation is performed using a catalyst known as "supported nickel catalyst", in reactors at low-medium pressure. Banaspati ghee is very high in trans fats, which may compose up to 50% of Vanaspati.