Ayurvedic Tidbits

                        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...