Ayurvedic Tidbits

GARLIC  GARLIC [LEHSUN] IS A SPICE WHICH IS WIDELY POPULAR ALL OVER THE WORLD. IT IS USUALLY USED IN SMALL AMOUNTS DUE TO ITS STRONG ODOUR, BUT YET IT’S A LOVED SPICE. IT IS ALSO AN IMPORTANT MEDICINE. THE BULB IS USED AS SPICE.THOUGH SOMETIMES THE RAW LEAVES  ARE ALSO USED. Garlic also known as RASON  in Sanskrit as it is one of the rare herbs with five tastes except sour. It is of hot potency, it helps to balance Kapha and Vata dosha. It increases pitta dosha hence should be used with caution by Pitta constitution people. According to modern nutrition, garlic is a rich source of vitamin B6, also good source of selenium, manganese  .and Vitamin C. Garlic helps in improving digestion, it is used as a spice in many preparations especially meat so that it helps to be digested properly.  Onion and garlic sautéed in oil are made into a paste along with ginger and kept ready as a spice mixture that can be added to vegetables.  Due to its pungent taste and stron...

                        AJWAIN (CAROM SEEDS)   AJWAIN (CAROM SEEDS), are very common in Indian households. They have a distinct aroma due to which they are used in adding flavor to curries and parathas. It is also revered for its numerous health benefits.   Ajwain has a pungent tatse and hot potency. It is Kapha Vata Dosha nashak and Pitta karak.  According to modern nutrition, Ajwain is rich in antioxidants and has carminative properties. Both leaves and Ajwain seeds are used as medicine. It’s helpful in improving appetite and digestion. Ajwain seeds chewed around quarter teaspoon along with jeera half teaspoon 15 minutes before lunch and dinner help improve digestion. This is also helpful in improving appetite in children, the dosage should be quarter teaspoon Ajwain and quarter teaspoon Jeera .  Ajwain helps in reducing inflammation and pain.  Ajamodadai churna a multi herb combination is well known...

                       HALDI (TURMERIC)  HALDI (TURMERIC), ONE OF THE MOST USED AND LOVED SPICE ESPECIALLY IN INDIAN CUISINE. IT IS ALSO CONSIDERED SACRED AND ESSENTIAL FOR  RELIGIOUS RITUALS IN HINDUISM. IT IS ALSO ONE OF THE REVERED MEDICINES IN AYURVEDA. Haldi is bitter and pungent to taste with hot potency. It has lekhan guna which helps in cleansing and detoxification of body. It is useful in reducing the tridoshas, if taken with appropriately. It is especially useful inailments related to ras  rakta dhatu .  According to modern nutrition and research Turmeric and especially its most active compound curcumin, such as the potential to prevent heart disease, Alzheimer's and cancer. It's a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.   Haldi has been used traditionally   as first aid for cuts and bruises.  It helps to stop blo...

                          HING (ASFOETIDA) HING (ASFOETIDA) ,A VERY IMPORTANT INGREDIENT OF INDIAN CUISINE. ITS ALSO HAS MEDICINAL PROPERTIES. It is used in Sauté for curries and vegetables and loved for the distinct aroma. Resin  obtained from the  root of Hing plant is used as spice. Hing, has a pungent taste and hot potency. It helps in reducing kapha and vata dosha. It is noted to be sangyasthapan meaning herbs which are helpful to restore   consciousness.  It is deepaniya that is it helps in improving digestion. It aggravates pitta dosha. People having Pitta prakriti should use hing with caution.  According to modern nutrition, this spice provides fiber, carbohydrate, calcium, phosphorous, iron, and rich in vitamin B2 andB3. It has carminative action.  When using Hing powder one should be careful as the hing  powder that  we get in market  is mixed with flour ;pure hi...

 JEERA (CUMIN) JEERA (CUMIN) , IS ONE OF THE TRADITIONAL INDIAN SPICES. Many cuisines use it as a spice around the world. Jeera seeds  are used as a spice. Many spice blends like Garam masala, Kala masala have jeera as an important ingredient.  In many curries oil or ghee is sautéed with jeera. It’s one of the important Ayurvedic medicine along with been a loved spice. Jeera has a bitter taste, and a hot potency hence it is helpful in reducing Kapha and Vata dosha. It aggravates Pitta dosha, if taken in large amounts. According to modern nutrition, Cumin is a good source of magnesium, iron, calcium and phosphorous. It is also a good source of Vitamin A, Vitamin C, Vitamin E, K and B6.  Jeera consumption per day should not be more than 2 teaspoons, as it may aggravate Pitta Dosha. The name itself Jeera   originates  from Sanskrit Jeeryate, that is which helps to digest. Jeera helps in improving digestion. Jeera seeds are both used in raw as well as roas...

HALIM  (Garden cress) HALIM, in Sanskrit known as Chandrashoor is again an ingredient used in food as well as ayurvedic medicine. Halim , mainly seeds are used for medicine. It is slightly pungent to taste, snigdha and guru according to Ayurveda.  Hence helpful in balwardhan that is, it improves strength and immunity. It helps in reducing vata and kapha ailments. As it has hot potency it should be avoided by pregnant women. It should be taken with caution by people who have a pitta pradhan body type. According to modern nutrition it is rich in Calcium, iron and Vitamin A. it is also rich in anti-oxidants. It is very helpful in reducing cramps during periods. It is helpful to increase lactation when given to lactating mothers. It also helps in reducing hair loss.  1 teaspoon halim seeds soaked overnight in warm water or milk and taking it early morning on empty stomach is beneficial in irregular menstrual cycle.  This  is also useful as a tonic to increase stren...