Quick answerCumin, jeera, is the workhorse of the Ayurvedic kitchen, and it does its work at the small food-level amounts anyone can manage. In moderate quantities it suits pitta, especially toasted and combined with cooling coriander and fennel as in CCF tea, though...
Quick answerAyurveda calls ginger vishwabhesaj, the universal medicine, because there are very few ailments it cannot help in some way. It is used to clean the colon, open the channels, purify the blood, sharpen the appetite and support protein synthesis. Ayurveda...
Quick answerTurmeric, haridra, is 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 active compound...
Quick answerFennel seed, saunf, is the gentlest of the Ayurvedic digestive spices. It does much of what ajwain, black pepper and chilli do, igniting digestion, clearing bloating and soothing spasm, but with a cooling and sweet quality rather than a heating one. Those...
