School of Ayurvedic Diet & Digestion

School of Ayurvedic Diet & Digestion

INGREDIENTS WITH PUNGENT TASTE AND SPLEEN-TONIC AND HYPOLIPIDEMIC EFFECT

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AJWAIN
Vata pacifying
Pitta aggravating
Kapha pacifying
(5.00 out of 5 stars) 1 review, 226 likes

Ajwain is native to the Middle East and is still common in Egypt as well as Indian cooking. Like turmeric, ajwain is a spice used to enhance digestibility rather than flavor.

CILANTRO
Vata pacifying
Pitta pacifying
Kapha pacifying
286 likes

Cilantro is the leaf of the coriander seed. Both the leaves and the seeds have citrus overtones. Cilantro, as a cooling herb, pairs well with hot spicy dishes.

MUSTARD GREENS
Vata aggravating
Pitta aggravating
Kapha pacifying
42 likes

Raw brassicas contain chemicals that can block thyroid function called goitrogens. These chemicals are easily inactivated by steaming or cooking.

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