College of Ayurvedic Diet & Digestion

College of Ayurvedic Diet & Digestion

 

AYURVEDA PHARMACOLOGY OF FOOD & HERBS

CLASSIFICATION OF FOOD, HERBS, & LIFESTYLE

Sauces - Foods & Herbs List

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Reported by John Immel Asheville, NC
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AYURVEDIC PERSPECTIVE ON SAUCES

Sauces are important because the sauce holds all the flavors in the recipe. Sauce makes the recipe exciting and unique. Sauce also determines the texture of the recipe. Although crunchy and dry recipes are completely lacking in a sauce, they may be garnished with one. Otherwise, the liquidity of the sauce determines the viscosity of the result. The sauce layer includes a mixture of water, oil, sweetener, sour, salty, and pungent tastes. Generally, ingredients in the sauce layer have taste, but lack a strong smell or aroma. Examples include water, olive oil, sugar, vinegar,salt, and black pepper.

INGREDIENTS COMMONLY USED IN SAUCES

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About the Author

John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful. John also directs the Joyful Belly College of Ayurveda, offering professional clinical training in Ayurveda for over 15 years.

John's hobbies & specialties include advanced digestive disorders, medieval Catholic philosophy, & botany. He holds a bachelor's degree in mathematics from Harvard University. His wife and family of 7 kids live in Asheville, NC.

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* These statements have not been evaluated by the Food and Drug Administration. The information and products on this website are not intended to diagnose, treat, cure or prevent any disease.
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