This document provides a classification and overview of sneha (medicinal oils and fats) according to Ayurveda. It begins by outlining the objectives of the presentation. It then classifies sneha according to source (sthavara, jangama), combination (yamaka, trivrit, maha), administration route (pana, basti, nasya), preparation type (mrdu, madhyama, khara), and other categories. Key properties and uses of ghrita (ghee), taila (oil), vasa (lard), and majja (bone marrow) are described. The document aims to illustrate different systems for classifying and understanding the various types of sne