Agni - Kerala Ayurveda Academy

The Ayurvedic Wellness Counselor Program
KAA 104: Ayurvedic Nutrition (Ahara Vigyan)
Ayurvedic Nutrition: East & West
The difference between Conventional and Ayurvedic Nutrition:
Subject
Why We Eat
Nutritional Element
Focus
Importance
Balance
Dietary Recommendations
Goal
Conventional Nutrition
Personal preference, habit, body image,
emotions, etc.
Calories
Counting calories from different food
groups
Caloric value
Ayurvedic Nutrition
To take in Prana to live
Panchamahabhuta
How the body processes what we eat
Individual Constitution
Balancing food ingredients
Balancing diet depending on Prakriti
Depends on food groups
Depending on the taste of the food
You are what you eat
You are what you digest
Ahara: A Definition
Ahara: Anything we take in to
nourish our body and mind.
Food
Water Breath
Emotions
Information through sense
organs
Ahara: Importance
1.
2.
3.
4.
Food provides building blocks to create new
Dhatus. Dhatus are the reservoir of the energy in
different forms. Dhatus are constantly broken
down to utilize energy. So replenishing good
quality Dhatus is essential. For this, balanced
food is important.
In Ayurveda, eating food is considered as a ritual
as food not only nourishes the body but also
nurtures the soul and the mind. Food is called as
‘Poornabrahma’.
Food energizes the Mind. It’s Sattvic, Rajasic, or
Tamasic gunas depend on the food we consume.
Let my food be my medicine. Our health depends
solely on the food we intake.
5.
Strength, health, and our life depend on Agni. But
Agni is also constantly replenished from the food we
eat. So to maintain “Sama Agni” eating balanced
food is essential.
6.
Strength, energy, clarity of mind, radiance of skin,
immunity and sharpness of senses depends on the
food we eat.
7.
Diet is very critical in disease state also. Many times
wrong foods become the cause of the disease and
the right foods, the treatment of the disease. So in
health or in sickness eating right diet is very critical.
8.
An important quote from Dr. Coop: “No disease can
be cured unless supplemented by the right diet.
About 90% of the diseases can be prevented by right
diet alone”.
Agni:
The Energy of Transformation,
Digestion and Metabolism
Life is constantly changing (Nityaga). Energy is
utilized for all of the physiological actions and
functions in the body. Tissues are constantly
being broken down and rebuilt. They need
replenishment from food, water and air. The
body does not utilize all foods in the same
manner and they need to be transformed into
physical form to build new tissues. The energy
responsible for this discrimination and
transformation is called Agni.
Agni is the Teja Mahabhuta in the body.
Agni governs our life, strength, health,
energy, luster, Ojas and Tejas.
Agni represents the root of healthy life
when balanced. If deranged, it causes
disease
Agni keeps us alive. If Agni is
extinguished, the person dies.
Agni: Functions
Digests food.
Nourishes the Doshas:
Balanced Vata creates energy.
Balanced Pitta creates radiance.
Balanced Kapha creates strength.
Nourishes Dhatus. Creates Ojas, Tejas and Prana
(Subtle Doshas).
Clears mind, thoughts and ideas.
Maintains life force.
Separates Sara and Kitta (Mala) with Samana Vayu.
Agni & Pitta: A Comparison
Agni resides in Pitta and represents the heating energy of Pitta, but Agni is not Pitta.
Type
Qualities
Bhoutic
Composition
In Digestion
Agni
Hot, Dry, Light, Subtle, and Sharp
Fire
Represents the acidity of the enzymes
Pitta
Hot, Moist, Light, Subtle, and Sharp
Fire + Water
Represents the enzymes
Agni: Types
The Charaka Samhita describes 13 Agnis:
Type
Number of Subtypes
Subtypes
Jatharagni
1
None
Bhutagni
5
Prithvi, Aap, Teja, Vayu, Akasha
Dhatu Agni
7
Rasa, Rakta, Mamsa, Meda, Asthi, Majja, Shukra
Jatharagni
The Agni that resides in the lower part of the stomach and in the small intestine is
Jatharagni or Koshthagni (Pachaka Pitta). This is the main Agni and the quality of the
other Agnis depends on it, because the small intestine and stomach are the main organs
of digestion.
This is main Agni, because it has to digest all sorts of food (Pizza, ice cream, breads,
chicken, chips, candies, etc.
After digestion and absorption, Samana Vayu carries the digested food (Ahara Rasa) to
Liver then to Heart and with the help of Vyana Vayu it is circulated throughout the body
to all Dhatus. . There with the help of Bhutagni and Dhatu Agni, Ahara Rasa is further
broken down into Bhoutic elements and new tissues are built.
At the Dhatu level Dhatu agnis do further digestion and absorb the needed elements.
Each Dhatu Agni divides the Sara and Kitta (Mala) from the Rasa they receive. The Sara
helps to build Dhatu and Kitta is removed from the body.
Jathara: Stomach,
Koshtha: Small intestine
Bhutagnis
The function of Bhutagni is to convert Panchamahabhuta
from our food, water and air, etc. into the
Panchamahabhutas in our body. Bhutagnis give the
unique quality to Mahabhutas.
Bhutagnis work with Dhatu agnis. Dhatu agnis
build/break down Dhatus, and Bhutagnis give
uniqueness to each Dhatu. For example water (Aap)
element is present in Rasa Dhatu, Rakta Dhatu and
Mamsa Dhatu, but there is a difference between the
quality, quantity, consistency and its structure. Bhutagnis
give the unique appearance and qualities, maintaining
structural integrity. Bhutagnis also have a limited job of
transforming particular Bhuta.
All five Mahabhutas (elements)
have their own specific Agni in the
human body:
Bhutagni
Parthiv Agni
Aap Agni
Teja Agni
Vayaviya Agni
Akashiya Agni
Related Mahabhuta
Earth
Water
Fire
Air
Space
The Bhutagnis are present everywhere in the body because they reside in
the Bhutas that comprise the physical body.
Dhatu Agni: Qualities
Dhatu agnis perform further digestion by taking the
respective Mahabhutas and create more Dhatus. This is
very important because Dhatus are constantly broken
down to convert energy and they need to be
replenished to their balanced state.
The digestion by Dhatu Agni is a part of subtle digestion
(tissue nutrition). They convert the Ahara Rasa into
respective Dhatus (tissues). Pachaka Pitta is responsible
for digesting all foods, complex or easy. Dhatu agnis are
selective – they digest only the part which is required to
make their own Dhatus. Dhatu agnis are also
responsible for breakdown of Dhatus, whenever body
needs.
There are seven Dhatu agnis for each of
the seven Dhatus:
1.
2.
3.
4.
5.
6.
7.
Rasa Dhatu Agni
Rakta Dhatu Agni
Mamsa Dhatu Agni
Meda Dhatu Agni
Asthi Dhatu Agni
Majja Dhatu Agni
Shukra Dhatu Agni
Example: Mamsa Dhatu will take elements required only to produce Mamsa Dhatu, it will not
create Meda or other Dhatus.
Agni: States
State
Relationship
to the Doshas
Sama Agni
Sama (Tridoshic)
Vishama Agni
Vata
Teekshna Agni
Pitta
Manda Agni
Kapha
Definition
Effect
Digests food well when eaten in the right quantity, at regular intervals.
Helps build balanced Dhatus.
Variable, sometimes digests food well sometimes is weak or strong.
Variable Agni
This Agni causes variability in Dhatu state.
Digests food quickly. Digests food that is taken in a large quantity, or
Sharp Agni
taken frequently. If food is less in quantity it irritates the digestive
tract and burns the Dhatus.
Takes time to digest food and/or doesn’t digest food even when taken
Slow or Weak Agni in a moderate quantity. The Dhatus that are formed are poor in quality
and greater in quantity.
Balanced Agni
Among all, Sama Agni is ideal. Our effort has to be to maintain Sama state. Other three qualities tend to cause health problems.
When Vata aggravates, Agni tends to become Vishama.
When Pitta aggravates, Agni tends to become Teekshna.
When Kapha aggravates, Agni tends to become Manda.
Ama: Definition
Undigested food is called Ama. When Agni is Manda, Vishama or even
Teekshna, Ama may be created.
Ama due to Manda Agni: If you are cooking food on low setting, it will take forever to get the
food cooked. So Manda Agni tends to create Ama.
Ama due to Teekshna Agni: If you are cooking on a high setting, the food at the bottom may
burn, while the food at the top may not get cooked enough, which may cause Ama. Or sometimes
water element of Pitta may increase than fire element (by eating salty, junk food), which in return
may cause Ama.
Ama due to Vishama Agni: Due to variability, food may not digest well. End result is Ama.
Ama due to Sama Agni: Generally, Sama Agni digests food well. But if we end up eating very
heavy foods, or in large quantities (all you can eat), or more often (small frequent meals), then
Sama Agni in comparison becomes Manda, so may create Ama.
Manda Agni: Causes
1. Excessive fasting
Normally, Agni also gets nourished by the food
we eat. In prolonged fasting, Agni gets depleted,
due to not getting replenished.
2. Irregular eating
3. Eating often, munching, or eating before
previous meal is digested
4. Heavy foods
5. Cold foods
6. Dry foods
7. Large quantity
Manda Agni: Signs
1. Heaviness
2. Lethargy
3. Gas, constipation
4. Bad taste in mouth
5. White coated tongue
6. Excessive saliva in mouth
7. Fatigue, blocked channels
Ama: Types
Signs of Saama Vata
Signs of Saama Pitta
Signs of Saama Kapha
→
Constipation
→
Sour belching
→
Cloudy, white phlegm
→
Bloating
→
Vomiting green
→
Very sticky, thready mucus
→
Gurgling in the abdomen
→
Strong, acidic-smelling Pitta
→
Bad breath
→
Pain in the lower abdomen,
back and sides
→
Burning pain in chest and
throat
→
Pricking pain in the body
Ama: Prevention
→
Avoid overeating and/or eating heavy foods in large
quantities.
→
Avoid Tamasic foods.
Examples: Leftovers, processed, canned foods, fast food or
food with additives and colorings.
→
Avoid ice cold water and drinks and cold foods.
→
Eat warm, freshly cooked food.
→
Make lunch your main meal and eat a light breakfast and
dinner.
→
Eat heavy foods in smaller quantities and light foods more.
→
Calm the mind before eating.
Ama: Treatment
→ Fasting: Skip a meal or eat a fruit
→ Drink warm water, eat liquid soups
→ Use digesting herbs such as ginger,
black pepper, cumin seeds and
garlic
→ In chronic cases, do Panchakarma
The Digestive Process
Digestion is a continuous and complex process that happens
for the duration of the life span. All thirteen agnis need to be
in a healthy condition to preserve our health. It represents
the conversion or processing of food by Agni so that the body
can absorb nutrients and use them for the following:
1.
2.
3.
4.
5.
6.
Tissue production
Energy production
Chemical, biochemical and nuclear reactions
Protecting the body against microorganisms
Clarity of mind, thoughts, and ideas
Maintenance of life
The Digestive Process (Cont’d)
According to Ayurveda, the digestive process begins in the
mouth and ends in the rectum. The digestive system is often
referred to as Mahasrotas in the Ayurvedic texts.
During the Digestive Process, Jatharagni, Vata (Prana, Samana,
and Vyana Apana Vata), Pitta (Ranjaka and Pachaka Pitta),
Kapha (Bodhaka and Kledaka Kapha), the 5 Bhutagnis and 7
Dhatu Agnis are all involved.
This process is divided into two phases:
1. Gross Digestion
2. Subtle Digestion
The Three Stages of Digestion
Gross Digestion
Typical Duration: Four to six hours. This varies depending on the Agni and constitution of the individual. It has three stages.
Stage
Name
Associated Taste
Stage 1
Madhura Avastha Paka
Sweet
Location
Mouth and upper part of stomach
Dosha Produced
Subdosha
Elements Digested
Duration
Kapha
Bodhaka and Kledaka Kapha
Prithvi, Aap
1.5 – 2 hours
Eating sweet, salty, heavy or cold
foods.
Nausea, excessive mucus and
weight gain.
Prolonged By
Signs of Imbalance
Stage 2
Amla Avastha Paka
Sour
Lower part of stomach and small
intestine
Pitta
Pachaka Pitta
Fire
2 – 3 hours
Eating too many sour, salty or
pungent foods.
Hyperacidity, ulcers, infections.
Stage 3
Katu Avastha Paka
Pungent
Large intestine
Vata
Samana Vayu
Vayu, Akasha
1.5 – 2 hours
Eating too many pungent, bitter,
astringent and/or dry foods.
Distension, gas, constipation, and
dryness in the body.
Gross Digestion: Stage 1
The first stage begins in the mouth. The food is mixed with saliva.
Saliva is Bodhaka Kapha, by which we notice the taste of our food. It
is alkaline in nature. Food is properly chewed with the help of the
teeth and tongue. Prana Vayu carries the food to the stomach
through the esophagus. In Amashaya (the stomach), food is mixed
with gastric secretions (Kledaka Kapha). This helps to liquefy the
food, make it moist, foamy and oily, so the food can be digested well.
At this stage, the earth and water Mahabhutas (elements) in the
food are separated and digested. All foods are made up of
Panchamahabhutas, so they have Earth and water elements but
sweet foods have more of these elements.
Chew each bite 32 times (once for each tooth).
Gross Digestion: Stage 1 (Cont’d)
Creation always begins with space element and breakdown always begins with earth element. So here the
breakdown of foods starts from earth and then water elements. The nature of earth and water elements in
foods is different than the body’s elements. It needs to be converted into bodily earth and water elements.
Since this stage is involved with Mahabhutas of Madhura- sweet taste, this stage gets the name Madhura
Avastha Paka or Sweet Stage of digestion.
Kapha Dosha is created at this stage of digestion (Remember the body constantly goes through the cycles of
creation and destruction. All Doshas, Dhatus, are also replenished constantly).
This process takes about one and half to two hours. Due to the heaviness of Kledaka Kapha and the production
of the earth and water elements we feel lethargic right after meal (So Ayurveda recommends Vamakukshi. The
heaviness depends upon the nature of food. Heavy, sweet foods make us more sleepy and lethargic, at this
stage. This semi digested food passes further to the duodenum – the first part of small intestine.
Gross Digestion: Stage 2
This stage begins in the Small Intestine or Grahani. All digestive
enzymes such as Bile and Pancreatic secretions are called Pachaka Pitta.
During this process, the Ahar Rasa is digested by Pachaka Pitta. It
mainly separates and digests the fire elements in the food, so naturally
there are more fire elements in the body. These elements give a sour, or
Amla taste to the food, so this stage is called Amla Avastha Paka or the
Sour Stage of digestion. It takes about two to three hours. At this stage
Pitta Dosha is formed. If we eat more sour, salty and pungent foods, this
stage is prolonged and may cause heartburn. After this stage is
complete the food passes to the colon for the third stage of digestion.
Gross Digestion: Stage 3
During the Third Stage of digestion, the Air and Ether elements in the
food are separated and digested in the first part of the colon, or the
ascending colon. Here they are converted into the air and ether
elements of the body, giving a bitter, pungent taste to the food.
Therefore this stage is called the Katu Avastha Paka or Pungent Stage of
digestion. It takes roughly one and a half to two hours for this stage to
complete, depending on nature of food. Vata Dosha is formed at this
stage. If we eat more airy, bitter foods such as salads, we may feel
bloated.
Gross Digestion
After the third state of digestion, the food is completely digested at the gross level. It is then separated in
two parts:
1. Nutrient Part: Sara
2. Waste: Mala or Kitta
Sara (Ahara Rasa) is absorbed in the first part of colon (the ascending colon) and some parts of the transverse
colon with the help of Samana Vayu.
Mala is the solid or liquid part of the food which remains after digestion. It is carried further and removed
from the body as waste. Liquid waste is absorbed in the ascending and transverse colon and carried through
the blood to the kidneys. The Kidneys filter the blood, remove the liquid waste and form Mutra, or urine. As
the water is absorbed in the colon, the waste begins to solidify. This solid waste or stool is called Purisha.
Purisha passes through the descending and sigmoid colon, rectum and finally anus and is removed from the
body by the action of Apana Vayu.
Subtle Digestion: Tissue Nutrition
After Gross Digestion the Ahara Rasa is absorbed by Samana Vayu and
passed through the liver into the heart through the right side. From this
point it reaches the lungs and reenters the heart on the left side and is
circulated to the rest of the body by Vyana Vayu. Therefore the Dhatus
receive nourishment from the heart by Vyana Vayu. The Dhatu Agnis digest
the nutrients or Sara again to create new Dhatus. Dhatu Nutrition is
governed mainly by the seven Dhatu Agnis.
At each level of Dhatu Digestion, four products are formed:
1.
2.
3.
4.
Dhatu (Sthayi): Stable Dhatu
Upadhatu: Secondary aspect of Dhatu
Dhatu Mala: Waste from Dhatu digestion
Asthayi Dhatu: The part of Ahara Rasa which nourishes the next
Dhatus.
Subtle Digestion: Tissue Nutrition (Cont’d)
The Dhatus strengthen the body by storing energies.
The Upadhatus support the Dhatus. The Malas reenter
the bloodstream and are finally removed from the
body. Asthayi Dhatu nourishes the next Dhatu in line.
For Example
Rasa Dhatu Agni takes the first step in Subtle Digestion as
Rasa is the first Dhatu. Rasa Dhatu Agni converts Ahara
Rasa into Rasa Dhatu. It also creates Raja (Menstrual fluid)
and Stanya (Breast Milk) as Upadhatus. The waste of this
process is Rasa Mala, or Kapha phlegm.
Subtle Digestion: Tissue Nutrition (Cont’d)
According to Ayurvedic philosophy, this
process of subtle digestion can be
explained in three different laws (Nyayas).
All three Laws are in action
simultaneously in the body, hand in hand.
The body is very selective and chooses
any of these methods as needed to
maintain balance.
Kedari
Kulya Nyaya
Ksheer
Law 2
Dadhi
Nyaya
Khale Kapot
Law 3
Nyaya
Law 1
The Irrigation
Method Law
Milk to Curd
Law
Farm and
Pigeon Law
Subtle Digestion: Law 1
Kedari Kulya Nyaya: The Irrigation Method Law
An example to consider: In a farm, we may find a canal carrying water which is supplied to different portions of the farm. The
nearest portion gets the water first and the distant parts get it at the end. A similar process takes place in Kedari Kulya Nyaya.
Rasa Dhatu (being the closest) is the first to get nourishment.
Here Rasa Dhatu Agni processes and creates pure or healthy Rasa Dhatu, Upadhatus (Raja and Stanya), rasa mala Kapha, and
ashayi rasa Dhatu becomes food for Rakta Dhatu.
Then Rakta Dhatu Agni process takes place. We get stable (Sthayi) Rakta Dhatu, Upadhatus –Sira and Kandara along with Rakta
mala – Pitta. Asthayi Rakta Dhatu nourishes Mamsa Dhatu.
Similar process happens with all Dhatus, and at the end Ojas is formed from the Shukra Dhatu. This Law is slow but is a long
lasting process. Each stage takes 5 days. (So to complete the subtle digestion, it takes more than a month. After taking a cruise
you become 10 pounds heavier, after about a month).
Subtle Digestion: Law 2
Ksheer Dadhi Nyaya: Milk to Curd Law
We heat milk and add a teaspoon of buttermilk to create yogurt. This
yogurt is churned to make butter. The butter is cooked and distilled to its
purest form: Ghee. Therefore, ghee is present in every drop of milk. Milk
needs to go through the fire element several times to reveal ghee. Similarly,
Shukra Dhatu is present in each drop of Rasa Dhatu and needs to go
through each Dhatu Agni until it is finally revealed. At the end of Dhatu Agni
what remains is Shukra and not any other Dhatu. This happens in special
cases such as in chronic conditions: The immune system becomes very
weak. To create more Shukra Dhatu, all Dhatus are converted into Shukra
Dhatu.
Subtle Digestion: Law 3
Khale Kapot Nyaya: Farm and Pigeon Law
The basic concept of Khale Kapot Nyaya resembles the following example: A
hungry pigeon comes to the farm, picks seeds and feeds itself. Similarly,
whenever there is an immediate need of a certain Dhatu in the body the
respective Agnis come to the Srotas, where Ahara Rasa is flowing, pick their
required part from it and nourish their self qualities. For example, a tired
person who is thirsty and feeling dizzy is refreshed after a glass of water.
Now with the regular digestion process it will take a long time to form and
nourish Rasa Dhatu, but because of the body’s instant need it is formed
immediately. The effect of this process is fast but not long lasting.
Shadrasatmaka Ahara: The Six Tastes
Rasa
1. The sensation that the tongue experiences.
2. Taste is the sense and tongue is the sense organ. As soon as the
tongue comes into contact with food, the taste is perceived.
3. The action of each taste is because of its bhoutic composition.
4. There are four varieties of taste buds on the tongue, each perceiving
sweet, sour, salty or bitter taste. Sweet and salty are perceived at the
tip of the tongue, sour on the side and bitter at the back. Pungent
taste irritates the mucus membrane and astringent taste pulls the
mucus membrane.
5. To maintain Dosha balance and for proper functioning of the body all
6 tastes need to be consumed (in certain proportion).
6. Sweet taste builds most of the Dhatus so we should consume sweet
foods (grains – not candies) in larger amount.
Taste
Bhoutic Composition
Madhura | Sweet
Earth + Water
Amla | Sour
Earth + Fire
Lavana | Salty
Water + Fire
Katu | Pungent
Fire + Air
Kashaya | Astringent
Air + Earth
Tikta | Bitter
Air + Ether
Tastes are the key factors in the modification of diet.
Shadrasatmaka Ahara: The Six Tastes
The Tastes and the Doshas
Kapha is aggravated by Sweet, Sour and Salty
Kapha is decreased by Pungent, Bitter and Astringent
Pitta is aggravated by Pungent, Sour, and Salty
Pitta is decreased by Bitter, Sweet and Astringent
Vata is aggravated by Bitter, Astringent and Pungent
Vata is decreased by Sweet, Salty and Sour
Taste
Kapha Pitta Vata
Madhura: Sweet
↑
↓
↓
Amla: Sour
↑
↑
↓
Lavana: Salty
↑
↑
↓
Katu: Pungent
↓
↑
↑
Kashaya: Astringent
↓
↓
↑
Tikta: Bitter
↓
↓
↑
The Effect of the Tastes on the Body
Sweet (Madhura)
Increases Kapha, reduces Vata and Pitta, builds and
strengthens all of the Dhatus, stimulates salivation,
improves circulation, strengthens the heart, acts as a
demulcent, expectorant, mild laxative, relieves thirst
heartburn and increases milk production.
Examples of Sweet
Complex carbohydrates, sweet fruits, grains, root
vegetables such as potatoes and beets, sugar, honey,
milk, cheeses, oils and meats.
The Effect of the Tastes on the Body
Sour (Amla)
Increases Kapha and Pitta, reduces Vata, stimulates acid
secretions, helps digestion, reduces gas, increases
circulation, works as an anticoagulant and sharpens the
senses.
Examples of Sour
Yogurt, limes and other sour fruits, alcohol, vinegar and
cheese, etc.
The Effect of the Tastes on the Body
Salty (Lavana)
Increases Kapha and Pitta and reduces Vata, makes food
tasty, strengthens Agni (Deepana), improves digestion
(Pachana), maintains electrolyte balance in the body, acts as
a laxative, sedative, is calming to the nerves and Vata,
relieves spasms. Salt baths remove toxins from the body,
make the Dhatus flabby due to water retention, increase
thirst and salivation and vitiate the blood.
Examples of Salty
All salts: Rock, sea, gypsum and black salts.
The Effect of the Tastes on the Body
Pungent (Katu)
Improves metabolism, helps digestion and absorption,
reduces congestion, improves circulation, relieves pain and
muscle tension, anticoagulant, cleanses mouth, raises body
temperature, kills worms, promotes sweating.
Examples of Pungent
Jalapenos, ginger, black pepper, pippali, cloves, cayenne
pepper, garlic and wasabi (horse radish).
The Effect of the Tastes on the Body
Astringent (Kashaya)
Constricts blood vessels, stops bleeding and flow, promotes
healing, antidiuretic, antibiotic, antibacterial, haemostatic,
constipating.
Examples of Astringent
Alum, the peel of a fruit, unripe banana, pomegranate peel,
turmeric, golden seal, leafy green vegetables, blueberries,
cranberries and beans, etc.
The Effect of the Tastes on the Body
Bitter (Tikta)
Purifies blood, detoxifies body, antibiotic, antiseptic,
antihelmentic, antipyretic, reduces body temperature and
depletes the tissues (especially reproductive tissue); liver
tonic.
Examples of Bitter
Leafy vegetables, Neem, aloe, golden seal, fenugreek, black
tea, myrrh and bitter melon.
The Effect of the Tastes on the Mind & Emotions
Tastes affect not only our body but our mind also. As they have an effect on our emotions, it is
important not to overindulge.
Taste
Action on Mind
Effect of Overindulgence
Madhura: Sweet
Compassion, satisfaction
Attachment, possessiveness
Amla: Sour
Discrimination, stimulation
Envy, jealousy and anger
Lavana: Salty
Confidence, zest for life
Greed, over ambition
Katu: Pungent
Extroversion, boldness
Anger, violence, hatred
Kashaya: Astringent
Introversion
Insecurity, fear
Tikta: Bitter
Dissatisfaction, isolation
Grief, sorrow
The Effect of Too Little Taste
Taste
Effect of Underindulgence
Madhura: Sweet
Weak Dhatus, debility
Amla: Sour
Acid imbalance
Lavana: Salty
Water imbalance
Katu: Pungent
Weak digestion, poor circulation, cold extremities
Kashaya: Astringent Excessive discharge
Tikta: Bitter
Accumulation of toxins
The Effect of the Tastes on the Organs
Taste
Organ
Diseases
Madhura: Sweet
Spleen, Pancreas
Diabetes, obesity
Amla: Sour
Small intestine
Infections, ulcers, hemorrhages
Lavana: Salty
Kidney
Hypertension, kidney stones, swelling
Katu: Pungent
Lungs
Dry lungs, dry cough, bleeding
Kashaya: Astringent Heart
Anemia, low blood pressure, insomnia
Tikta: Bitter
Constipation, distension
Colon
Dietary Recommendations for the Doshas
Dosha
Favor
Avoid
Balanced Craving
Imbalanced Craving
Vata
Sweet, Sour and Salty
Bitter, Pungent and
Astringent
Sweet, Sour and Salty
Pungent, Astringent and
bitter
Pitta
Sweet, Astringent and
Bitter
Pungent, Sour and Salty
Sweet, Astringent, and
Bitter
Sour, Salty and Pungent
Pungent, Astringent and
Bitter
Sweet, Sour and Salty
Pungent, Astringent and
Bitter
Sweet, Sour and Salty
Kapha
Panchabhoutik Ahara
Our body is made up of Panchamahabhutas (five basic elements), so the diet should also consist of
Panchamahabhutas. After categorizing of foods according to tastes and Doshas, we should think of according to
Bhutas. Bhoutic foods are more specific. Along with Jatharagni (Pachaka Pitta), Bhutagnis help digest food
further and give specificity to the Dhatus.
For Example
Rasa Dhatu and Mamsa Dhatu are related to Kapha Dosha but their qualities, structure and function are
totally different.
After digestion, Bhutagnis give specific qualities to Dhatus so they can perform their specific function.
Panchabhoutik Ahara
Even if all foods are Panchabhoutik, there is a predominance of certain Bhutas in each of the foods we eat:
Foods Predominant in the Earth Element
The qualities in these foods are heavy, gross and
grounding. They give stability and strength and help build
the Dhatus in the body. Sweet and astringent tastes have
this Bhuta.
For Example
Potatoes, sweet potatoes, pumpkin, beets and mangoes.
Panchabhoutik Ahara
Even if all foods are Panchabhoutik, there is a predominance of certain Bhutas in each of the foods we eat:
Foods Predominant in the Water Element
The qualities in these foods are liquid, cold, moist, and
mobile. They maintain the body’s fluid balance,
moistness and create a sense of contentment.
For Example
Milk, fruit juice, water and fish.
Panchabhoutik Ahara
Even if all foods are Panchabhoutik, there is a predominance of certain Bhutas in each of the foods we eat:
Foods Predominant in the Fire Element
These foods create hot, sharp, subtle, dry and light
qualities in the body. Their main function is digestion,
maintaining body temperature, clarity of thoughts and
giving radiance to the skin.
For Example
Ginger, black pepper, jalapeños, garlic and lime.
Panchabhoutik Ahara
Even if all foods are Panchabhoutik, there is a predominance of certain Bhutas in each of the foods we eat:
Foods Predominant in the Air Element
The qualities in these foods are dry, light and subtle.
Their function is to create lightness, clarity and
movement.
For Example
Varieties of beans and leafy vegetables.
Panchabhoutik Ahara
Even if all foods are Panchabhoutik, there is a predominance of certain Bhutas in each of the foods we eat:
Foods Predominant in the Ether Element
The qualities in these foods are subtle, light and clear.
These are also the qualities foods with this Bhuta create.
For Example
Greens, bitter melon and fenugreek.
The body needs Panchamahabhutas every
moment of our life to heal wear and tear, so we
need to replenish them through our diet.
Food Guidelines
Along with what we eat, where we eat, how we eat, when we eat make all the
difference in our health. This thought is unique in Ayurveda. Ayurvedic eating is not
generalized. It is “person” specific.
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Eat according to your Age and Body constitution
Eat fresh and seasonal vegetables and fruit
Eat freshly cooked and warm food. It strengthens Agni,
digests food better, reduces excess Kapha and Vata
Eat food, which has enough oil, and is moist enough (not
fried). It tastes better, helps Agni, Builds Dhatus, and
increases strength.
Do not eat food with wrong combination. E.g. Honey and
ghee when combined in equal quantities is poisonous.
Mixing sour fruits and milk curdles the milk.
Food Guidelines: Eating
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Eat enough quantity considering the state of Agni, and Doshas.
Eat three meals a day.
Eat after previous food is digested.
Set specific time and place.
Eat with proper frame of mind (a happy mood).
Create a pleasant environment (flowers, music, incense).
Wash hands thoroughly.
Feed somebody before you eat.
Bless your food before eating.
Do not eat very slow or very fast. Take your time and chew your food longer (each bite 32 times, according to
Ayurveda). Food starts digesting in the mouth by Bodhaka Kapha. We enjoy the taste of the food while it is in the
mouth. It reduces the amount of food we eat.
11. Do not talk or laugh while eating. Do not eat on the run or while watching TV. Concentrate on the food and eat.
12. Eat less, exercise more.
Food Guidelines: Eating
When to Eat
Breakfast 7.00 am – 7.30am
Lunch
11.00 am – 1.00 pm
Dinner
6.00 pm – 7.30 pm
Eat only when you feel very hungry. When we
follow these times regularly, we begin to feel
hungry at these times.
Food Guidelines: Eating
Eating in Sequence
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Eat carbohydrates (Madhura) at first.
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Then eat salty, sour tastes and finally astringent food.
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In many European countries, salads are served at the
end.
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In India, buttermilk (Lassi-astringent, sour in taste) is
served at the end.
Remember the stages of digestion!
Food Guidelines: Eating
Quantity of Food
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Consider the age, constitution, season, balance/ imbalance of Doshas,
exercise, type of food.
The rule of thumb: eat food to ½ your capacity. Drink water to ¼ of your
capacity and leave room for ¼ of your capacity, for the food to move in
the stomach for digestion.
Eat heavy and sweet foods in less quantity. Eat light food to fill your
stomach.
The signs of right quantity of food are:
1. Feeling satisfied
2. Not feeling heavy
3. Should be able to breathe, talk and walk easily
4. Indriyas become sharp
Food Guidelines: Eating
Quality of Food
We have to consider the qualities of food before we make our choices:
1.
2.
3.
Prakriti: The prakriti of food (its natural quality). For example: Rasa, Virya, Vipaka of food
is Prakriti. Udad dal is heavy. Pork is heavy, so good for Vata. Mung dal, deer meat is light,
so good for Kapha.
Karana: The processing of food. The Rasas and other qualities change due to the
processing. For example: Roasting grains makes food light. Evaporating milk makes it heavy.
Samyoga: When two or more foods are combined together, their qualities change. Honey
and ghee when combined in equal quantities becomes poisonous. Mixing sour fruits and
milk curdles the milk.
Food Guidelines: Eating
Quality of Food
4.
5.
Rashi: Quantity of food. Overall quantity and individual quantity. Light foods should be eaten in greater
quantities and heavy foods in lesser quantities.
Desha: The environment where the food is cultivated affects the food qualities.
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7.
Kala: Raw food has different quality than ripe food. So, the Kala changes the quality. The meat becomes
spoiled after some time. Raw mango is sour, but when it ripens, becomes very sweet.
Upayogasamstha: Follow the guidelines about food and eating.
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8.
For example: Jalapeños grown in Canada are less pungent than those grown in Texas
Do not eat while on the go
Do not eat too fast or too slow
Eat only when hungry
Upayokta: Think about a person who is eating the food. What foods are Satmya for him/her and which are
not?
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For example: Do not recommend very spicy food for a Kapha person who has never tasted spices
before.
Food Guidelines: Eating
Things to Avoid
1.
2.
3.
Adhyashana: Eating before the previous food has been
digested. We should not eat for 4-5 hours after the previous
meal. If we do, the food stays undigested, causing Ama and
many digestion related diseases.
Vishamashana: Eating too much or too little at the wrong
time.
→ Eating a large quantity of food, even if not hungry.
→ Not eating food even feeling hungry
Samashana: Combining balancing and imbalancing foods e.g.
→ Combining alcohol and milk products
→ Combining honey and boiling water
Signs of Well-Digested Food
→ Having clear BM
→ Feeling energetic
→ Feeling hungry
→ Feeling lightness
Food Guidelines: Eating
Things to Avoid
4.
5.
6.
7.
8.
9.
Adhyashana: Eating before the previous food has been digested. We should not eat for 4-5 hours
after the previous meal. If we do, the food stays undigested, causing Ama and many digestion related
diseases.
Anashana: Fasting or not eating food at all for a long period of time as it
→ Depletes Dhatus, aggravates Vata,
→ Weakens immune system, Indriyas become weak
Viruddhashana: Eating the wrong foods.
Deshaviruddha: Eating food of the same qualities of the city of residence
→ For example: Eating hot food in Texas and Arizona; Eating cold foods in Minnesota.
Kalaviruddha: Eating food of the same qualities to the season
→ For example: Eating cold food(ice cream) in winter
Agniviruddha: Eating food not considering the state of Agni.
→ For example: Eating heavy foods like cheese in weak Agni.
Food Guidelines: Eating
Things to Avoid
10. Matraviruddha: Eating improper quantity.
→ e.g. Eating a lot in a Kapha constitution.
11. Satmyaviruddha: Eating opposite to constitution.
→ e.g. Eating salads by Vata person
12. Avasthaviruddha: Not considering the stage of life cycle.
→ e.g. Eating more spicy food in Pitta life cycle (puberty to menopause) causes acne.
13. Pakaviruddha: Eating uncooked, overcooked or partially cooked food.
→ e.g. Eating improperly baked pizza or over baked cookies
14. Sampadviruddha: Eating food which has lost its good qualities.
→ e.g. Eating stale or spoiled food.
The things described so far cause various digestive problems, skin problems
and if ignored, may even cause death.
Food Guidelines: Eating
Things to Avoid During Times of Difficult Digestion
1. Cruciferous vegetables
(produce excess gas)
2. Fried foods
3. Heavy sweets
Drinking Water
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70 % of our body is made up of water. To replenish water
loss is very important. So everybody should drink water
If we drink before the meal, the Agni becomes weak
(diluted), fills the stomach with water so the person
becomes weak.
If we drink water right after a meal, it creates more
Kapha, causing weight gain. It is considered as a poison.
Sipping water during the meal is ideal. It helps digestion,
absorption, and Dhatu building.
Drinking a little water during meals and
when you are thirsty is the most ideal way
to drink. The quantity of water varies
depending on Constitution.
Drinking Water
Vata Types should drink plenty of water (6-8 glasses)
Pitta Types should around (5-6 glasses)
Kapha Types should drink less (4-5 glasses)
Ideal Time to Drink Water
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1 glass right after waking up (on an empty stomach)
1 glass 1 hour after breakfast
1 glass 1 hour after lunch
1 glass 1 hour after dinner
1 glass before bed time
Healthy Tip
Always avoid ice.
Effects of Processed Food
This century has transformed the ways in which food is prepared and
presented to a consumer. Because of rapid pace of life we have less access
to fresh food and less time to prepare it. So we are more and more
dependent on packaged processed food.
Processed and Preserved Foods
In processed foods amount of fat, sodium and carbohydrate is
more. Arterial and coronary diseases are more in the western
part of the world.
Effects of Processed Food
Chemicals in Food Production
In processed foods amount of fat, sodium and carbohydrate is more.
Arterial and coronary diseases are more in the western part of the world.
Freezing
Time is at a premium in western countries creating a habit of cooking one
large meal and freezing the leftovers. By freezing the food, water
molecules in the food become ice molecules. Ice has bigger volume than
water, so ice breaks the bonds between food molecules making it lifeless.
Ayurveda calls stale food Tamasic.
Effects of Processed Food
Chemical Preservation
Food, which is preserved chemically, is worse than frozen foods. Many
chemicals are carcinogenic. If we use such foods for prolonged period,
may cause various cancers.
Raw Food
Many people live on raw foods, thinking that cooking destroys food's
natural enzymes, vitamins and minerals, but raw foods aggravate Vata,
causing more anxiety, nervousness, and dryness in the body. Body can't
digest some raw foods, so they become useless for nourishment.
Effects of Processed Food
Fermentation
Fermentation provides a popular way of flavoring food. Our everyday diet
includes many fermented foods such as vinegar, alcohol, soy sauce, yogurt,
cheese, yeast bread, crackers, pickles and ketchup, etc.
Fermentation means chemical transformation of an organic substance by
agitation or intense activity.
In fermented food the disintegration process has started even before we eat
them. When we ingest this food it disturbs the sweet and sour phases of
digestion and aggravates the pungent phase.
This type of food creates dullness of mind. Alcohol offers a good example of the
effects of fermented substances on the quality of the mind.
Effects of Processed Food
Refined Food
Often, we eat refined foods. In this process, fibrous covering is
separated from the food. Removing the roughage diminishes
food's holistic benefits. The fiber surrounding the nutritive
component is essential for peristalsis in the colon. Constipation is
one of the most common results of eating refined foods. The
refining process yields end products, which are small and highly
potent and which aggravate Vata. Children who eat too much
refined sugar (Candies, chocolates, cookies) become hyperactive
due to excess Vata.
Effects of Processed Food
Fried Food
Frying is another popular way of cooking. Though, frying enhances
taste, the oil in the food makes it heavy and difficult to digest
because it taxes Agni’s ability to metabolize it. Also, it creates
acidity and increases Tamasic and Rajasic influences on the mind.
When oil is heated beyond its boiling point, it changes its natural
structure and may become carcinogenic.
It is very important to discard the
oil which is used for frying. Never
reheat the used oil.
Effects of Processed Food
Carbonation
A significant number of people in western society take a large percentage of
their fluids in the form of carbonated beverages. The carbonation process injects
carbon dioxide into flavored, sweetened water. It enhances the taste but vitiates
Vata and produces hyper acidity in GI tract.
Microwaving and Genetic Engineering
By Microwaving and genetically altering (engineered) foods changes the nature
of the food and it directly affects us. Microwave breaks the bonds between the
food molecules and the life energy in the food is lost. Genetic engineering alters
the basic structure of the food, which causes serious effects on us.
Spices
Spices spice up our life. Their main function is to
aid digestion. Ayurvedic cooking is unique in the
sense it incorporates right spices (and all 6 tastes)
in the food while it is cooking. It enhances taste,
becomes satisfying, nurturing, and more
importantly stimulates Pachaka Pitta to improve
digestion. Spices also have lot of medicinal
qualities, thereby proving the saying “let my food
be thy medicine”.
America was discovered by
Christopher Columbus, when
he was heading to India in
search of spices.
Common Cooking Spices: Ajwain
Ajwain (sometimes called ajowan) is a commonly used Ayurvedic spice. The Latin name
for this spice is carum copticum. It tastes like caraway or thyme, only stronger. The seeds
are small, gray-green in color and quite peppery when raw, but milder when cooked.
Ajwain is helpful for pacifying Vata and Kapha, and increases Pitta. It contributes the
pungent taste, with a slight bitter undertone.
According to Ayurveda, Ajwain is a powerful cleanser. It is helpful for stimulating the
appetite and enhancing digestion. It is recommended to help alleviate gas and discomfort
in the stomach. It is also helpful for the functioning of the respiratory system and the
kidneys.
Ajwain is commonly added to deep-fried foods, such as fritters, in Indian cooking, to help
ease of digestion. A pinch added to buttermilk or digestive Lassi can promote digestion if
taken after lunch. Add a pinch to rice as it is cooking, for aroma and flavor. Ajwain can be
combined with other spices such as turmeric, paprika, cumin, black pepper, fennel and
coriander.
Common Cooking Spices: Bay Leaves
Bay leaves used in cooking are from the Laurus nobilis
tree. The leaves, used whole, are a little pungent and highly
aromatic, and should be used sparingly. They are warming,
and pacify Kapha and Vata and increase Pitta. In Ayurveda,
bay leaves are used in teas to help soothe respiratory
problems and indigestion.
Bay leaves combine well with pepper, cinnamon, cardamom
and cloves, and this combination of whole spices is used to
flavor Basmati rice. Bay leaves can be added to stews, soups,
dhals and curries while they are simmering, and are generally
removed before serving.
Common Cooking Spices: Black Pepper
Black Pepper is considered an important healing spice in Ayurveda. Along with Long Pepper
and Ginger, it forms the herbal preparation called Trikatu, an important ingredient in many
Ayurvedic formulations. It has cleansing and antioxidant properties, and it is a bioavailability
enhancer -- it helps transport the benefits of other herbs to the different parts of the body. It
helps the free flow of oxygen to the brain, helps enhance digestion and circulation stimulates
the appetite, and helps maintain respiratory system health and the health of the joints.
Black pepper is a warming spice and contributes the pungent taste. It is excellent for
pacifying Kapha, helps pacify Vata and increases Pitta.
Aromatic black pepper is widely used as a seasoning in the Western world. In Ayurvedic
cooking, black peppercorns as well as ground or cracked black pepper are common. Black
peppercorns and other whole herbs such as cinnamon chips, bay leaves, cloves and cracked
cardamom pods are sautéed in ghee and used to flavor Basmati rice. Ground black pepper is
combined with coconut milk and other spices to make sauces for vegetables. Pepper
combines well with almost every other spice or herb.
Common Cooking Spices: Black Salt
Black Salt has a sulfurous flavor, and is an acquired taste for
most people. It pacifies Vata and increases Pitta and Kapha. It
contributes the salty taste and has a heating quality.
In Ayurveda, black salt is considered an aid to digestion.
Ground with Ajwan and lemon juice and eaten, black salt
helps balance the digestion. A couple of pinches of black salt
and 1/8 tsp. dry-roasted ground cumin can be used to make
digestive Lassi. Black salt, with lemon and cilantro, is used to
make a dressing for spicy fruit salsa or chick-pea salads.
Common Cooking Spices: Mustard Seeds
Mustard seeds, generally brown, are used quite a bit in Indian cooking. Brown
mustard seeds are warming, and impart the pungent taste according to Ayurveda.
They are balancing for Kapha and Vata, but increase Pitta Dosha. In Ayurveda, brown
mustard seeds are considered a digestive and good for alleviating stomach
discomfort such as gas or cramps.
Take a little Ghee and heat it in a pan. When hot, add the mustard seeds. Watch out,
they will start "popping" in hot oil or ghee. As soon as the popping begins, remove
from heat and pour over the prepared dish. Stir and serve. Mustard seeds sautéed in
Ghee are wonderful in lentil soups, dhals, Indian-style curries and spiced vegetables.
They have a sharp flavor and are aromatic as well.
Brown mustard seeds combine well with other Ayurvedic herbs and spices such as
ginger, cayenne peppers, turmeric, asafetida and coriander.
Common Cooking Spices: Cardamom
Cardamom is a warming spice, contributing the sweet and pungent tastes. It has a
sharp flavor and is used extensively in desserts, especially in India and the Middle
East. According to Ayurveda, cardamom is Tridoshic (good for balancing all three
Doshas), but people trying to keep Pitta in balance should eat it in smaller amounts.
Cardamom is considered an excellent digestive, especially beneficial in reducing
bloating and intestinal gas. It is excellent for balancing Kapha, particularly in the
stomach and the lungs. It is also useful for pacifying Vata. The seeds are often
chewed to refresh the breath.
Cardamom tastes best freshly powdered. It combines well with other sweet spices
such as fennel and with pungent spices such as cloves. It can be used in baking, in
sweet sauces and puddings, and in milkshakes that include fruits and nuts. Crushed
cardamom can be used as a topping for fresh fruits and fruit salads. Try a large pinch
of cardamom in lemon juice as a dressing on a carrot-raisin salad. Cracked cardamom
pods add flavor to rice if dropped into the water at the start of cooking.
Common Cooking Spices: Cinnamon
Cinnamon bark is often used in Ayurvedic herbal preparations to enhance the bioavailability of other herbs. It is a warming spice, and contributes the sweet, pungent
and bitter tastes. It is excellent for pacifying Kapha and good for balancing Vata also.
Individuals trying to balance Pitta can also consume cinnamon, but in relatively
smaller quantities.
In Ayurveda, cinnamon is used to balance the digestion and to pacify stomach
disorders. Combined with other warming herbs and spices like ginger and black
pepper, it can be boiled into an herbal tea to soothe discomfort associated with
colds. Its oil is used to pacify headaches and keep joints healthy.
Cinnamon is a very aromatic herb and is widely used to spice desserts and sweet
dishes in the west. In Indian cooking, it is used to spice rich rice and vegetable
dishes. The sticks are used to decorate rice dishes.
Common Cooking Spices: Clove
Clove is the dried unopened flower bud from an evergreen tree. The clove has been
used in India and other parts of Asia for many centuries.
In Ayurveda, cloves are considered to enhance circulation, digestion and metabolism
and help counter stomach disorders such as gas, bloating and nausea. The essential
oil of clove is used as an ingredient in oral hygiene products to promote tooth health
and freshen the breath.
The clove contributes the pungent and astringent tastes. Cloves help pacify Vata and
Kapha and increase Pitta.
Cloves are used both whole and ground in Ayurvedic cooking. Whole cloves sautéed
in Ghee with other spices such as cinnamon, bay leaves and peppercorns enhance
the flavor of rice and pilafs. Cloves are an essential ingredient in curry powders and
combine well with other Ayurvedic spices such as turmeric, cinnamon, cumin and
coriander.
Common Cooking Spices: Coriander
Coriander seeds are used commonly in Indian and Mexican cooking. They
can be used whole, but are normally used ground. Coriander is a Tridoshic
spice highly appreciated in Ayurveda. It is a cooling spice and contributes
the sweet and astringent tastes. Ayurvedic texts suggest that it is good for
digestion, whets the appetite, helps combat allergies and also helps purify
the blood. It can be combined with other Ayurvedic herbs such as ground
turmeric, cumin, paprika, cayenne and fennel. It has a sharp aroma and
smells and tastes best freshly ground in a coffee or spice mill.
Ground coriander can be added to dhals and vegetables as they are
cooking. It can also be sautéed in Ghee and added to cooked vegetables or
lentils.
Common Cooking Spices: Cumin
Cumin is popular in Indian, Mexican and Middle Eastern cuisines. According to Ayurveda,
it is balancing for all three Doshas. It is supposed to aid digestion and help flush toxins
out of the body.
Cumin can be used either as whole seeds or ground, raw or dry-roasted. Ground raw, it is
a dull brown color, which is enriched by being sautéed in Ghee or oil. Powdered dryroasted cumin is a rich brown in color. Both sautéing and roasting make the aroma and
flavor of cumin come alive. Cumin combines well with a wide range of other spices,
including turmeric, ground fennel, ground coriander, ground dry ginger and cinnamon.
Sprinkle ground, dry-roasted cumin on fresh yogurt Lassi, add salt to taste, and enjoy at
lunch. Or blend yogurt, water (50-50) with ground, dry-roasted cumin and salt to taste
for a refreshing lunchtime drink. Called "Lassi" in India, this drink is excellent for
digestion. This form of cumin can also be combined with some minced ginger, lemon
juice, salt and black pepper to make a dressing for a warm salad of cooked white beans
or lightly steamed shredded carrots. Whole cumin seeds, sautéed in Ghee, make a
flavorful addition to lentil and legume soups. Wholesome and nutritious, these soups
can be meals in themselves.
Common Cooking Spices: Ginger
Dried, ground ginger is a warming spice, contributing the pungent taste. It
helps pacify Vata and Kapha and increases Pitta. It is included in many
Ayurvedic formulations because of its healing properties. It is useful in aiding
digestion, enhancing appetite, pacifying stomach disorders and maintaining
joint health and respiratory system health.
Dried ginger imparts zest to vegetable and lentil dishes. Add with other
spices during cooking or sauté in Ghee and add to dishes. It has a very
concentrated flavor and a little goes a long way. It is used extensively in
baking and in desserts in combination with other spices such as cinnamon or
nutmeg.
Dried ginger combines well with a multitude of Ayurvedic spices, such as
turmeric, cayenne, cumin, coriander, fennel and cinnamon.
Common Cooking Spices: Garlic
Garlic is another important spice widely used in
foods and for health promotion. Being pungent it
increases Pitta and lowers Vata and Kapha. Garlic
adds taste to foods, so used in many gravies, and
soups. The use of garlic in lowering cholesterol is well
known. It is used to reduce swelling and pain. Garlic
treated oil is useful in earache. It helps in congestion,
cough and asthma. In the post partum stage, garlic
helps to lower Vata aggravation and many aches and
pains.
Common Cooking Spices: Fennel
Fennel is a cooling spice, contributing mainly the sweet taste with an undertone of the
bitter taste. Its taste is reminiscent of licorice. It has a nutty flavor and a strong aroma
when sautéed in Ghee.
According to Ayurveda, fennel is extremely good for digestion. It acts as a general toner
for the digestive system, and is particularly good for enhancing Agni, the digestive fire,
without aggravating Pitta. In India, eating a few toasted fennel seeds after a meal is a
common practice, both to aid digestion and to freshen the breath.
Fennel seeds can be used whole or ground. Whole fennel seeds, sautéed in Ghee,
contribute aroma and flavor to dry vegetable dishes, and ground fennel works very well in
sauces. Fennel combines well with other Ayurvedic spices such as cumin, coriander, dried
ginger and black pepper.
Sauté turmeric, ground cumin, ground ginger and ground fennel in Ghee, blend cashews
in water to make a thin paste and add to the spices to simmer-cook into a rich sauce for
vegetables. Fennel seeds can be baked into cookies and muffins and a small quantity of
ground fennel can be added to rice pudding for an exotic flavor.
Common Cooking Spices: Fenugreek
Fenugreek is excellent for pacifying Kapha, and in smaller quantities
for Vata, but it increases Pitta. It is a warming spice, and contributes
the bitter, pungent and sweet tastes. In Ayurveda it is used to
enhance digestion and prevent stomach disorders. It is also good for
the skin and hair.
Fenugreek seeds are used both whole and ground. As with many
other Ayurvedic spices, it is best to sauté whole or ground
fenugreek in Ghee before adding it to dishes. Fenugreek combines
well with other spices such as cumin, coriander, turmeric, fennel
and dried ginger.
Common Cooking Spices: Hing
Hing is an Indian spice with a unique flavor. It is a dried resin,
available in "rock" form or ground. Ground hing is generally cut with
rice flour, and is less potent. Hing is considered good for the
appetite and digestion. It is a warming spice and contributes the
pungent taste. Raw hing has an unpleasant odor. To release the true
flavor of hing, you have to sauté it in oil or ghee. A pinch of ground
hing goes a long way.
Hing and mustard seeds sautéed in Ghee are poured over cooked
lentils for aroma and flavor. The mixture of hing and mustard seeds,
along with other spices, can be used to season vegetables or to
make fruit chutneys.
Common Cooking Spices: Turmeric
Turmeric is ubiquitous in Ayurvedic cooking. It contains the flavanoid curcumin, which
is known to have anti-inflammatory properties. This all-around wonder spice is said to
help detoxify the liver, balance cholesterol levels, fight allergies, stimulate digestion,
boost immunity and enhance the complexion. It is also an antioxidant. Ayurveda
recognizes it as a heating spice, contributing bitter, pungent and astringent tastes.
Turmeric is a bright yellow-orange spice, and, used in tiny quantities, imparts a rich
color and look to cooked white rice, potatoes or yellow lentils. Add it to the water in
which rice or lentils are being cooked. It combines well with other spices such as
cumin, coriander, cayenne pepper and cinnamon.
Here's a quick, easy way to enjoy turmeric. Sauté half a teaspoon of cumin seeds, half
a teaspoon of turmeric and half a teaspoon of sweet paprika in a tablespoon of Ghee.
Remove from heat as the spices start to release their aroma, and stir in a cup of diced
steamed vegetables such as zucchini, cauliflower or broccoli. Add salt to taste and
garnish with some chopped fresh cilantro. Cooked red kidney beans or cooked lentils
also work well with this spice mixture. Turmeric can stain fabrics and other materials,
so handle carefully.
Common Cooking Spices: Saffron
Saffron is a royal spice. In Ayurveda, saffron is considered Tridoshic:
balancing for all Doshas. It helps in assimilation of nutrients and Dhatu
formation and in flushing toxins out of the tissues of the body.
Saffron is available as strands or powdered. Saffron strands are normally
soaked in a little milk to release the color before addition to dishes. In
Ayurvedic cooking, saffron is used widely: in desserts, vegetable dishes
and to season rice. It is used for both its royal color and delicate aroma.
Saffron combines well with almost every other Ayurvedic spice.