AJWAIN

(5.00 out of 5 stars) 1 review, 345 likes

SAVE FOOD

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.

ARTICHOKE

SAVE FOOD

Artichokes, a member of the thistle family, are a hepatoprotectant. Artichoke may be gassy for those with weak digestion. Artichoke is very high in fiber. It's chologogue properties, together with its high fiber content make it ideal to flush toxic...

ARTICHOKE HEARTS

SAVE FOOD

See the Ayurvedic Analysis of Artichokes page.

ARUGULA

(4.50 out of 5 stars) 2 reviews, 360 likes

SAVE FOOD

Its sharp peppery flavor is a sign that arugula is light and easy to digest for those with slow, cold digestion, or to help take a heavy meal and "lighten" it, so your body can assimilate the nutrients of the entire dish.

BASIL

SAVE FOOD

Basil's warm and spicy aroma adds a passionate flare to any dish, bringing the heat of the Mediterranean sun to your table. Its bright green color and vigorous flavor is unmistakable in pesto. It adds verve to a home-made tomato sauce, and is a perky...

BEET GREENS

(5.00 out of 5 stars) 1 review, 144 likes

SAVE FOOD

The astringency of the beet can cause a fuzzy feeling on the teeth.

BEETS

(5.00 out of 5 stars) 1 review, 386 likes

SAVE FOOD

Beets come from the south of Europe. They are a member of the amaranth family. The beet has a long history of cultivation stretching back to the second millennium BC.

BITTER MELON

(4.00 out of 5 stars) 3 reviews, 150 likes

SAVE FOOD

The bitterest member of the gourd family, bitter melon is a popular vegetable in south asia from India northward to China.

BROCCOLI

(4.00 out of 5 stars) 1 review, 343 likes

SAVE FOOD

Broccoli is packed with nutrients, high in fiber, and keeps the stomach satisfied for a long time. An entire bag of broccoli has about 100 calories, or the equivalent of two french fries at a fast food restaurant. Raw brassicas contain chemicals...

CELERY ROOT

(5.00 out of 5 stars) 1 review, 75 likes

SAVE FOOD

This bright food is one of the lightest of root vegetables. It's the only root vegetable with as much flavor and freshness as leafy greens - something you can't get from a turnip or carrot. Imagine a root vegetable that's perfect for spring, and that...

CELERY STALK

SAVE FOOD

The word for celery comes from the Greek word selinon which translates to 'parsley,' a close relative of celery. Celery's powers have been known since antiquity. Leaves of it were found in the garlands surrounding King Tut's tomb, and Homer makes...

CHAMOMILE

SAVE FOOD

Chamomile infuses your tea with a delicious floral aroma that is warm, light & airy. Its smell is reminiscent of apples, first noted by the Greeks, who named it 'ground-apple' (kamai=ground & melon=apple). Improve Sluggish...

CHICORY ROOT

SAVE FOOD

Maybe it's the name, or the pretty blue flowers that line the highway, but every time I think of chicory, I smile with the thought of a party in New Orleans.

COLLARD GREENS

SAVE FOOD

Collard greens, like other fibrous greens, can be difficult to digest for Vata dosha. Make sure they are cooked well!

CORIANDER SEED

SAVE FOOD

Coriander is the seed of the cilantro plant. Its pleasantly fragrant aroma lifts the spirits and has a rustic feel.

CUMIN

(5.00 out of 5 stars) 4 reviews, 290 likes

SAVE FOOD

Appreciated since ancient times, cumin's aroma has wafted through kitchens since at least the second millennium BC, even flavoring breads and soups mentioned in the Bible. The highly valued spice was a currency to pay tithes to priests. The ancient...

DANDELION LEAVES

(5.00 out of 5 stars) 1 review, 245 likes

SAVE FOOD

When most people think of dandelion, they think of pulling this pesky weed out of their manicured lawn. It's the poster child for weeds. This is especially ironic because colonists brought the dandelion to the Americas as an important medicinal plant....

DILL

SAVE FOOD

Dill seems to lighten the palate. As one client reports, "Dill embodies the taste of freshness with a little kick." It is called shatapushpa in Ayurveda. Dill is a member of the carrot family (apiaceae) along with parsley, celery, cumin,...

ENDIVE

SAVE FOOD

Endives are more bitter and cooling than other greens.

FENUGREEK

(4.50 out of 5 stars) 2 reviews, 182 likes

SAVE FOOD

Fenugreek s one of the oldest medicinal plants. It has been used since 4000BC. It's name means "ram's horn clover". It was found in the tomb of Tutankhamen.

GRAPEFRUIT

(5.00 out of 5 stars) 1 review, 183 likes

SAVE FOOD

Grapefruit is a relatively new addition to the citrus family. It is a hybrid first discovered in the 18th century. Described as tart, tangy, or sweet, the grapefruit is said to be one of the "Seven Wonders of Barbados, because legend says the fruit was...

GREEN TEA

(5.00 out of 5 stars) 1 review, 246 likes

SAVE FOOD

Green Tea is a preparation using minimally processed leaves from the camellia sinensis plant. This is the same plant used in normal black tea. Black tea leaves, however, are more processed.

HORSERADISH

SAVE FOOD

Horseradish is a sharp, acrid spice that kindles agni. It is even used in steakhouses to help digest a heavy meal.

KALE

(5.00 out of 5 stars) 1 review, 309 likes

SAVE FOOD

Start with lacinto kale if regular Kale is too bitter but make sure you eventually switch over to the real stuff.

LEMON ZEST

SAVE FOOD

Citrus zest is highly aromatic bitter, making it ideal for stimulating appetite and reducing upper GI food stagnation. Ysha Oakes reports, "The gentle pungency is digestive, and carries limonene which is well researched for anti cancer properties."

MUSTARD GREENS

SAVE FOOD

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

PARSLEY (FRESH)

(5.00 out of 5 stars) 1 review, 165 likes

SAVE FOOD

Parsley was revered for is medicinal potency long before it was eaten as a food. Native to the central Mediterranean region, the herb was sacred to the ancient Greeks. They used it to adorn victorious athletes and decorate the tombs of the dead.

PUMPKIN SEEDS

(5.00 out of 5 stars) 1 review, 281 likes

SAVE FOOD

Pumpkin seeds are warming, sweet, heavy, oily and blood building. In fact, if you puree them into a butter, the oil that separates out is blood red. Building your blood generally boosts your umph and your digestion. Also known as pepitas, pumpkin seeds...

RADISH (RAW)

SAVE FOOD

The word radish derives from the latin word for root, "radix." Domesticated in Europe in pre-Roman times, radishes are an edible root of the Brassicaceae family. They come in a variety of sizes, shapes, and colors. They are inexpensive, grow quickly...