Each Indian festival is associated with unique food preparation that have medicinal and nutritional values, based on the timing of the festival. 14th January marks the transition of Sun into the Makar rashi (Capricorn) marked as Makar Sankranti all over India. It is a harvest festival celebrated as Pongal(Uzhavar Thirunal ) in Tamil nadu, Lohri
Tagara (botanical name Valeriana wallichii, commonly known as Indian valerian) is a plant referenced in classical Ayurvedic literature. The root and rhizome are the parts referenced in traditional classical texts. Classical categorisation In Charaka Samhita, Tagara is placed in the Sheeta Prashamana group of herbs and the Tikta Skandha (bitter tasting) group. Classical properties as
Moringa seeds are obtained from the pods of the drumstick tree. Fresh moringa seeds are quite tender, but once dried they become hard. They can be steamed, boiled or roasted and used in a variety of ways in cooking. Moringa seeds are enjoyed as part of everyday cuisine in several traditions. Nutritional profile of moringa
Yastimadhu (botanical name Glycyrrhiza glabra, commonly known as liquorice) is a plant referenced in classical Ayurvedic literature. In Sanskrit “yashti” means stem or stalk and “madhu” means sweet. Common names Botanical: Glycyrrhiza glabraEnglish: LiquoriceHindi: MulathiTamil: AthimathuranMalayalam: Irattimadhuram Yastimadhu is referenced in classical Ayurvedic literature in the context of Vata and Pitta patterns. It is traditionally
Sarvaroga Nivarini: In ayurvedic texts it is described as ‘Sarvaroga Nivarini’ means ‘Panacea- one that cure all aliments or diseases’. Neem Popularly known as ‘Margosa’ is probably one of the oldest and most widely used medicinal plant in India. Every part of Neem tree possess unique therapeutic value and is also known as the “Village
Ugadi pachadi is an Indian festival special dish, that helps to balance vata, pitta, kapha doshas and detoxify the body. It also helps fight infections and improves the body’s overall immunity. It is a combination of six tastes that Ayurveda recommends to include in the daily diet to lead a healthy and happy life. Health
Tulsi also known as “Holy Basil” is worshiped in Indian Tradition. Besides being auspicious it has many health benefits. Traditionally it is used in Malarial fevers, Gastric disorders, and in Hepatic conditions. It has anti-microbial, anti-inflammatory, anti-allergic properties and useful in respiratory tract infections. In Sushruta Samhita it is mentioned that “Which pacifies both Kapha
An Ayurvedic Healthy Drink, Butter milk is known as “Takra” in ayurveda. Takra is light (laghu) to digest, It balances kapha(water) and vata(Air) dosha. It is prepared by mixing 1 part of fresh yogurt and 4 part of water. It should not be too thick or too thin. In Ancient text book (Bhavaprakasha) it is
The Golden Herb- much more than just a spice. Turmeric is used as a traditional medicine in Ayurveda for the purpose of healing and in cosmetic preparation. It purifies the blood and is antiseptic by nature. It is Bitter & Pungent in taste. Its heat alleviates Vata & Kapha , bitterness balances Pitta. Thus Turmeric
Ashwagandha is one of the most powerful herb in Ayurvedic medicines. It is a Rasayana (tonic) because of its rejuvenating properties and is also called as “Indian Ginseng”In Sanskrit Ashwagandha means ‘The smell of a horse’ indicating that the herb infuses the vigour and strength of a horse to the user. Root extract is used
