Ayurveda diet – The concept of Agni
Agni is the most important concept of Ayurveda diet. Meaning Agni literally means ‘fire’.It is the root of English word ‘ignite’.It is one of the five ‘mahabhutas’ or great/ fundamental elements.It refers broadly to our ability to assimilate all aspects of life including food,experiences,emotions etc. It manifests at all levels namely cells, tissues and organs. […]
Benefits of Triphala
Triphala – The wonder herb in Ayurveda Introduction Triphala is one of the most popular medicines in Ayurveda and the most prescribed Ayurvedic formula. Triphala means’ three fruits.’ These three fruits are : Haritaki- Terminalia Chebula Bhibhitaki- Terminalia belerica Amalaki- Embilica Officinalis (Indian gooseberry) These trees grow in India and the Middle East. The […]
What sweet taste does to my body?
In pre Vedic times sweet taste was very hard to find. Slowly as crops and fruits started to be cultivated, there was sweetness everywhere or in other words we can say there was life everywhere as sweet is an integral part of life. Why do I need to know about sweet taste? As we have […]
Rasa in Ayurveda
Term ‘Rasa’ in Ayurveda signifies many things. Most commonly it is understood on the physical level where it points towards the sense of taste perceived by the sense organ tongue. On the mental level it is the good and bad experiences we have in our lives for e.g. a favorable experience is sweet. Good and […]
Sour taste in Ayurveda
How much sour should I eat? Traditional Indian thali (meal) always has a chutney (spicy condiment) to stimulate the taste buds/to create passion for food . But it is in very less quantity (1-2 spoons) Chutney has predominantly amla rasa (sour taste) .Sour taste carries a little sharpness along with light ,hot and unctuous properties […]
Salty taste in Ayurveda
The salty taste is also known as ‘lavana’ in Ayurveda. It has to be differentiated from salt.Salt has become synonymous with salty/ lavana taste but it is actually not so.Salty taste can be enjoyed in many items other than salt for e.g. banana,spinach,garlic,cloves, seafood,e.t.c. Our taste buds are used to table salt which is having […]
Pungent taste in Ayurveda
What is pungent taste? Modern science does not consider pungent as a taste.This is because hot sensation after consuming pungent foods is carried to the brain not by the taste buds but by somatosensory nerves. Ayurveda is an experience based science and pungent taste has been explained on the basis of experience.It is known as […]
Bitter taste in Ayurveda
Introduction Bitter taste is also known as ‘tikta’ rasa in Ayurveda. There is a famous saying in Ayurveda – bitter for sick and sweet for healthy. In periods of illness bitter taste is the first choice among all the tastes. Bitter taste is dry,cold and light.It is the lightest among the tastes because of its […]
Astringent taste in Ayurveda
Astringent taste also known as ‘kashaya rasa ‘ in Ayurveda is not considered a taste according to the modern science as it is merely a sensation carried by somato sensory fibers to brain and not perceived by taste buds. This taste is abundant in nature found in all the green leafy vegetables and raw fruits […]
8 Ayurvedic eating etiquettes for health and longevity
Ayurvedic eating etiquette is highly evolved. Knowing how to eat is as important as knowing what to eat and what not to eat. According to Charaka -an ancient Ayurvedic scholar, the following things should be considered while eating to nourish the body, mind, and soul. 1. Warm (Ushnam) Food should always be warm. Warm […]
