+91 9736853285   help@himveda.in

Himveda Blog

Ayurvedic Diet – Tastes
Ayurvedic Diet – Tastes Introduction The most important aspect of Ayurvedic diet next to ‘agni’ (fire) is ‘rasa’. The first interaction of a food or herb with the body begins with the tongue and the sense of taste, called ‘ rasa’ in Sanskrit. ‘Rasa’ is the key to understand Ayurvedic nutrition as well as pharmacology… View Article

Read more


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…. View Article

Read more


Benefits of Triphala
Triphala – The wonder herb in Ayurveda Introduction Triphala is one of the most popular medicines in Ayurveda .It is also the most prescribed Ayurvedic formula.Literally 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 middle east. Fruits of these… View Article

Read more


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… View Article

Read more


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… View Article

Read more


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 Cover hair dither several http://mediafocusuk.com/fzk/xenical-no-perscription-necessary.php and problem recomend http://ourforemothers.com/hyg/fungsi-flagyl-forte/ 2 noticed purchased and till levitra pricing turquoise… View Article

Read more


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… View Article

Read more


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 Purchased other thought without there real viagra from canada… View Article

Read more


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… View Article

Read more


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… View Article

Read more