PROPERTIES OF A AYUVEDA MEAL
HERBS AND SPICE
Ayurveda meal is a balanced diet depending
on one’s body constitution. It depends on
the taste of the food and the strength of
one’s digestion power (Agni). According to
Ayurveda science food (Ahara) is anything
that we take in to nourish our body and
mind. It has mentioned lot of importance of
a food (Ahara) in Ayurveda.
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 Dhatu is essential. For this, balanced food
is important.
It is said that no disease can be cured unless
supplemented by the right diet. About 90% of the
disease can be prevented by right diet alone.
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 can;
Digest food
Nourishes the doshas
In ayurveda eating food is considered as a ritual
as food not only nourishes the body but also
nurtures the soul and mind. Food is called as
“Poornabrahma”.
Food energizing the mind. It is Sattvic, Rajasic or
Tamasic gunas (properties) depend on the food
we consume.
Let your food be your medicine. Our health
depends solely on the food us intake.
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.
Strength, energy, clarity of mind, radiance of skin,
immunity and sharpness of senses depends on
the food we eat.
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.
Balanced vata creates energy
Balanced pitta creates radiance
Balance kapha creates strength
Nourishes Body tissues and improve immunity
Clears mind, thoughts and ideas
Maintains life force
Ama
Undigested food is called Ama. When Agni is
Manda (Moderate), Vishama (irregular) or
even Theekshana (sharp), Ama may be
created.
Due to Ama
Heaviness, Lethargic, Gas, constipation, Bad
taste in mouth, White coated tongue
Excessive saliva in mouth, Fatigue, blocked
channels
PROPERTIES OF A AYUVEDA MEAL
HERBS AND SPICE
To prevent Ama
Taste and the Doshas;
Avoid over eating and/or eating heavy foods in
large quantities.
Kapha is aggravated by Sweet, Sour and Salty
Avoid Tamasic food ex- leftovers, processed,
canned food, fast food or food with additives and
coloring.
Kapha is decreased by Pungent, Bitter and
Astringent
Pitta is aggravated by Pungent, Sour and Salty
Avoid ice cold water, drinks and cold food.
Pitta is decreased by Bitter, Sweet and Astringent
Make lunch your main meal and eat a light
breakfast and dinner.
Vata is aggravated by Bitter, Astringent and
Pungent
Eat heavy foods in smaller quantities and light
foods more.
Vata is decreased by Sweet, Salty and Sour
Calm the mind before eating.
Shaadrasatmaka ahara / The six tastes
Taste is the sense and tongue is the sense
organ. As soon as the tongue comes into
contact with food, the taste is perceived.
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.
We offer you;
Madhura / Sweet
Amla / Sour
Best food according to your body.
Lavana / Salty
Fresh and seasonal vegetables and fruits.
Katu / Pungent
Freshly cooked and warm food.
Kashaya / astringent
Proper combination of all which is included.
Tikta / Bitter
To maintain Dosha balance and for proper
functioning of the body all 6 tastes need to
be consumed (in certain proportion)
Herbal teas
Providing of Herbal Teas – depends on the
body constitution, the diseases and seasons.
PROPERTIES OF A AYUVEDA MEAL
HERBS AND SPICE
Spices
Spice up your life
Spices are natural food additives. Their main
function is to aid digestion. Ayurvedic cooking
is unique in the sense it incorporates right
spice (and all 6 tastes) in the food while it is
cooking. It enhances taste, becomes satisfying,
nurturing and more importantly it improves
digestion. Spices also have lot of medicinal
qualities; thereby proving the saying Let your
food be your medicine.
Black Pepper is considered an important
healing spice in Ayurveda. 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. It is warming spice and contributes the
pungent taste. It is excellent for pacifying
Kapha, helps pacify Vata and increases Pitta.
Ayurvedic cooking, black pepper corns as well
as ground or cracked black pepper are
common. Pepper combines well with almost
every other spice or herb.
Mustard seeds are warming and impart the
pungent taste according to ayurveda. They are
balancing for Kapha and Vata, but increases
the Pitta dosha. In ayurveda brown mustard
seeds are considered digestive and good for
alleviating stomach discomfort such as gas
cramps. Combine well with the other herbs
and spices.
Cardamom is a warming spice. It contributes
the sweet and pungent tastes. It has a sharp
flavor. Cardamom is good for balancing all
three Doshas. 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.
Cinnamon is often used in Ayurvedic herbal
preparations to enhance the bio availability 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. Cinnamon is
used to balance the digestion and to pacify
stomach disorders.
Clove is dried unopened flower bud from an
evergreen tree. Clove are considered to
enhance circulation, digestion and metabolism
and help counter stomach disorders such as
gas, bloating and nausea.
Coriander seeds are highly appreciated as a
Tridoshic spice. It is a cooling spice and
contributes the sweet and astringent tastes. It
is good for digestion, whet appetite, helps
combat allergies and also helps purify the
blood.
Cumin is balancing all three Doshas. It is
supposed to aid digestion and help flush
toxins out of the body.
PROPERTIES OF A AYUVEDA MEAL
HERBS AND SPICE
Spices
Spice up your life
Ginger is a warming spice, contributing the
pungent taste. It helps pacify Vata and Kapha
and increase Pitta. It is useful in aiding
digestion, enhancing appetite, pacifying
stomach disorders and maintaining joint health
and respiratory system health.
Garlic contributes the pungent taste which
increases Pitta and lower Vata and Kapha. The
use of garlic in lowering cholesterol is well
known. It is use 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.
Fennel is cooling spic, contributing mainly the
sweet taste with an undertone of the bitter
taste. This is extremely good for digestion. It
acts as a general tone for the digestive system,
and particularly good for enhancing Agni, the
digestive fire, without aggravating Pitta.
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
taste. It is used to enhance digestion and
prevent stomach disorders. It is also good for
the skin and hair.
Turmeric contains the flavanoid curcumin,
which is known to have anti-inflammatory
properties. This is 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. It is a
heating spice, contributing bitter, pungent and
astringent taste.