Black Gram is a nourishing and strength-promoting pulse, but its heavy nature may not suit everyone. Learn how to use Black Gram and Black Gram Pak appropriately.
Tag:Ayurvedic Diet
Salt as Food and Medicine — Understanding Lavana Rasa, Its Uses and Risks
In Ayurveda, salt or Lavana Rasa is valued not only for taste but also for selected traditional therapeutic uses. Learn about its properties, uses and risks of excess.
Cumin in the Kitchen—A Small Spice with Many Uses
Cumin is more than a common kitchen spice. Ayurveda traditionally describes Jiraka as a Deepana, Pachana, Rochana and Sangrahi substance. Learn about its classical properties, traditional uses and appropriate dietary application.
Coriander: An Ever-Beneficial Herb
Coriander is more than a culinary spice. Ayurveda describes it as deepana, pācana, rocana and grāhi, while classical texts also distinguish between fresh and dried coriander.
Is Eating Curd at Night Good? An Ayurvedic Perspective
Is eating curd at night advisable? Explore the classical Ayurvedic perspective on nighttime curd consumption, its properties, suitable timing, seasonal considerations, and the difference between curd and buttermilk.
Sharad Ritucharya: How to Follow Ayurveda’s Autumn Regimen in the Modern Era
Sharad Ritucharya explains how Ayurveda recommends adapting diet and lifestyle during autumn to support Pitta balance and maintain seasonal wellbeing.
Ginger in Ashadha: Why Ayurveda Gives It Special Importance During the Monsoon
Ayurveda considers the monsoon a season when digestive strength may become weaker. Learn how ginger may support digestion during Ashadha and how to use it appropriately.
Hypothyroidism and Ayurveda: Understanding Galaganda, Agni and Kapha-Vata
Hypothyroidism is not directly described by its modern name in classical Ayurveda. Concepts such as Galaganda, Agnimandya, Kapha and Medo Dhatu may help in understanding the individual presentation.
Coriander for Regular Use: The Ayurvedic Importance of Dhanyaka
Coriander is more than a culinary herb. In Ayurveda, Dhanyaka is traditionally described in relation to digestion, appetite, thirst, burning sensation, urinary function, and Pitta balance.
Who Should Eat Radish and Who Should Avoid It? — An Ayurvedic Perspective
Learn who can eat radish according to Ayurveda, who should avoid it, and whether raw or cooked radish is more suitable for Vata, Pitta and digestion.