From an Ayurvedic perspective ginger is considered in two ways, fresh ginger or adrak and dry ginger or shunthi. Although it is a rhizome many people consider it to be a root. Its official name is zinziber officinale. In different ways it is suitable for all the three...
. . . continued from last issue Ashwagandha (Withania somnifera)It strengthens the body’s immune system by improving the quality of tissues in our body. The leaves, root, bark, fruit and seeds can be used. It has strong anti-inflammatory actions. It is hence helpful...
World Health Organisation has defined health as a state of complete physical, mental and social wellbeing and not merely the absence of disease. Susruta defined health as a state where the tridoshas, the digestive agni, all the body components and tissues are in...
Ayurveda considers food as medicine. It makes use of herbs and spices in daily life to create and maintain balance in the physiology. Ayurveda considers any herb that benefits the digestive system to be among the important herbs. Turmeric is one such herb. In India it...
. . . continued from last issue Salty or lavana rasa is also made up of water, earth and fire elements. It pacifies vata but aggravates pitta and kapha. It is the best taste during autumn. It dissolves quickly. It moisturizes and adds flavour. It causes burning in the...
Taste is the ability of a person to recognise different flavours. In Ayurveda taste or rasa, plays a very important role. It has an important therapeutic role and also determines the state of our mind, body and spirit. Everything in this world is composed of the 5...
