Cumin (jeera) is the workhorse of the Ayurvedic kitchen. Almost every dal, curry and rice dish in classical Ayurvedic cooking begins with cumin seeds toasting in ghee — not because of taste alone, but because cumin does deep, steady work in the body. Cumin and the...
Ayurveda calls ginger vishwabhesaj — “the universal medicine” — because there are very few ailments it cannot help in some way. From cleaning the colon to opening the channels (srotas), purifying the blood, sharpening the appetite and supporting protein...
Turmeric — haridra in Sanskrit — is perhaps the most revered spice in the Ayurvedic kitchen. For thousands of years it has been used to detoxify the blood, brighten the skin, calm inflammation and support the liver. Modern science has caught up: turmeric and its...
Fennel seed (saunf) is often the first Ayurvedic herb someone meets — those small green seeds you’re given after a meal in an Indian restaurant are not just a breath freshener. They are a quiet, cooling, gently digestive medicine that has earned its place in the...
