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...
. . . continued from last issue In Ayurveda whenever a herb is given it is usually the whole plant itself or some part of the plant. Whereas in Allopathy only the effective components are administered. Ayurveda believes that part of the plant will act on the disease...
Ayurveda has been there from time immemorial. Brahma orally presented the knowledge to the sages and for a long time it was orally transmitted down the ages. The great Ayurvedic scholars like Charaka and Susruta then put it down in the form of classical texts. Lord...
. . . continued from last issue In Pittaja type cooking with spices like coriander, cumin, fennel, turmeric and cloves are very useful. Herbs which are effective include Aloe Vera, Shatavari, Amlaki and Triphala. Beneficial tastes include sweet, bitter and astringent....
