Pachana (पाचना) is a particular dietetic effect or poorva karma which “enhances the capacity to digest the food” according to the 17th century Bhojanakutūhala (dravyaguṇāguṇa-kathana), and is commonly found in literature dealing with the topics of dietetics and culinary art, also known as Pākaśāstra or Pākakalā.
Pachana is classified under the Pachanasansthana karma (action on the alimentary canal especially on stomach) as a step after Deepana.
Pachana is considered to be one of the karma of plants, including herbs and spices that increase the digestive fire or “agni” and allows it to perform the the role of digestion of food.
Karma primarily means and indicates its action or work. As per ayurveda, plants (herbs & spices) are living entities with the potency to affect us not only physically, but also energetically, mentally, and spiritually.
Some plants are simple and have singular actions. Some are complex and have many potential actions, or karmas.
There are many ways to group herbs by action. For example, herbs can be grouped by their action on different tissues and organs or by their therapeutic action. This means grouping by their being “nutritive“, “rejuvenative” & “regenerative“.
Pachana karma is defined as a dravya or substance that increases the secretion in stomach and digests the food materials.