The foundation of Ayurveda is based on the concept that mother nature has provided us with everything we need to lead a healthy life. Elements found naturally can cure a wide array of ailments. One such naturally found plant substance is spices. Since ancient times, Ayurveda has praised the virtues of spices as superfoods.



Many synergistic herbal combinations contain spices, and an Ayurvedic specialist is just as likely to advise you to incorporate a particular spice in your diet as to take herbal pills. In ancient times, spices were used to flavour food, but in the mediaeval ages, women started sewing a sprig of thyme into scarves to guard their children against illness.



Even today, you will find people wearing cardamom garlands in India as a preventative measure against disease. It's no mystery that spices are loaded with healing properties. That is why a spice box is an integral part of every Indian kitchen.



If you thought your mother was using spices just to make the food tasty, know that she's smarter than that and knows how to take care of her family's health. Here is some helpful information about this incredible powerhouse of taste and health. 

Ayurveda and Spices

As per Ayurveda, try to include all six tastes—sweet, bitter, salty, sour, pungent, and astringent—in every main meal for therapeutic properties. This is one of the fundamental principles of Ayurvedic treatment. Using spices in your cooking is an easy, delightful way to incorporate all six tastes. The three doshas— Vata, Pitta, and Kapha—benefit differently from spices. What spices work best for each dosha, you may ask?



Well, spices like basil, Saffron, fresh ginger, black pepper, cumin and fennel are among the greatest spices to balance Vata. Then comes cinnamon, coriander, mint, fennel, turmeric, fresh cilantro, and cardamom that you should use for pitta. And the finest spices for Kapha include clove, turmeric, chilli peppers, mustard seeds and fenugreek seeds (which are ideally soaked overnight to sprout a little). We bet most of these spices are already there in your kitchen. 

You can always go for spices that are beneficial to all doshas if you are unsure of which dosha you fall under. These include spices like cumin, coriander, fenugreek, ginger, turmeric, mustard seeds, and asafoetida (which you should use daily in cooking). This powerful spice helps relieve bloating and gas, so use just a pinch of it in your cooking, especially in Dals. 

Spices boost digestion

Unfortunately, digestive issues have become one of the most troublesome problems globally. Specific digestive issues, such as acid indigestion, are clearly visible. Other symptoms that might be linked to poor digestion include gastrointestinal problems like constipation, diarrhoea, or a sense of pain in the stomach following a meal.



If your body cannot absorb the nutrients from the food and use them to develop healthy body tissue, eating all the nutritious food in the world won't do anything for your body. According to Ayurveda, digestive problems are the leading cause of most imbalances in the body. Ama, a byproduct of improper digestion, builds up when food is not adequately digested and clogs the body's microchannels.



This not only hinders the removal of waste from the body and further blocks the proper passage of nutrients to various regions of the body, but it also compromises the immune system and fosters the growth of disease and infection. 

Most SPICES IMPROVE DIGESTION, which is the main reason Ayurvedic food reveres spices. These are beneficial additions to your everyday diet because they also aid in removing built-up ama. Like herbs, spices have a subtle, progressive effect that builds up over time with no side effects. S, how do you use spices in your food? Keep reading. 

Cooking with spices

  • When sautéed in ghee (clarified butter) or oil, or even dry-roasted, many spices release their best flavours and aroma. We advise you to have a ghee-spice mixture in at least one meal of the day because ghee helps carry the medicinal properties of spices to the different areas of the body.
  • When roasting or sautéing spices, use caution because they can burn quickly. Always roast on sim flame and when scents begin to release, turn off the heat and keep swirling or shaking to avoid burning.
  • A few spices from the list have a lot of flavours, like kali mirch. Spices shouldn't overrun the entire dish; instead, they should enhance the flavours of the dishes. Start with a small amount and increase it as needed.
  • When planning to use several spices in one preparation, don't be afraid to experiment with different combinations o find what you like the most.
  • Try to buy organic, non-adulterated spices.

Conclusion

Spices are not just delicious; they also possess the power to maintain balance in your body's nutrition. Always keep a place for them in your meal t enjoy lovely aromas and support your digestion without incorporating any extra pills in your routine.