Role of spices in diet – An Ayurvedic perspective
Spices enhance the taste and flavour of food, tickling our olfactory lobes and aid in digestion. That apart, they are known to have several health benefits. According to Ayurveda, herbs and spices bring a humoral balance to food. Adding spices to every meal enhances agni- the digestive fire and thus aids in process of digestion ultimately leading to good health.[i]
Addition of spices to certain foods changes the quality of the food or their mode of action. For example - Addition of ginger neutralizes the heaviness in food converting it into a lighter state. Ginger taken with rock salt can help reduce vata symptoms, if taken with rock candy can help reduce pitta symptoms and if taken with honey can help reduce kapha symptoms. Being so versatile, ginger can help alleviate cough, cold, asthma, flatulence, colic, vomiting, nausea etc. Most spices are potent and hence need to be added only in small quantities to the food.1,[ii],[iii]
According to Ayurveda, there are some important spices which are combination of sattvic, rajasic and tamasic qualities and each of them affects a different dhatu (body tissue). They are as follows[iv], [v]:
1. Cumin (Cuminum cyminum)
Uses: Commonly used in Gastro intestinal disorders like dyspepsia, flatulence, colic, diarrhoea, loss of appetite
Effect on doshas: Increases Vata and pitta and reduces kapha
Related Dhatu: Plasma or rasa
2. Turmeric (Curcuma longa)
Uses: Commonly used to improve circulation of blood and as a blood purifier. May be used in anaemia, inflammatory conditions, skin diseases, appetizer
Effect on doshas: Increases Vata and pitta and reduces kapha
Related Dhatu: Rakta or blood
3. Coriander (Coriandrum sativum)
Uses: Bone and joint disorders, headache, swelling, neuralgia, colic, mouth and other ulcers
Effect on doshas: decreases vata, pitta, kapha
Related Dhatu: Mamsa or muscle
4. Mustard seeds (Brassica campestris)
Uses: Colic, bruises, respiratory problems, epilepsy, rheumatism, stiffness in neck
Effect on doshas: Decreases Vata and pitta and increases kapha
Related Dhatu: Meda or fat
5. Asafoetida (Ferula assafoetidia)
Uses: flatulence, appetizer, colics, carminative, respiratory conditions like asthma, whooping cough and bronchitis
Effect on doshas: Decreases vata and kapha and increases pitta
Related Dhatu: Majja or nerves
6. Fenugreek seeds (Trigonella foenum graecum)
Uses: aids digestion, carminative, malaise, prevents boils or cysts, lowers blood pressure and blood sugar, inflammations
Effect on doshas: Increases Vata and pitta and reduces kapha
Related Dhatu: Ashti or bones
7. Ginger powder (Zingiber officinale)
Uses: Commonly used in Gastro intestinal disorders like vomiting, nausea, indigestion, flatulence; respiratory conditions like cold, cough, asthma, congestion; improves sexual health
Effect on doshas: Decreases vata and kapha and increases pitta
Related Dhatu: Shukra or reproduction
Spice up your meal with these commonly used spices and also enjoy their health benefits!
References
- Guha.A, Ayurvedic Concept of Food and Nutrition, 2006, University of Connecticut, School of Medicine and Dentistry
- Bhavaprakash Nighantu. Haritkyadi varga. Chaukhambha Bharati academy, Varanasi.
- Charak Samhita of Agnivesha. Vidhyotini Hindi Vyakhya- Sastry K & Chaturvedi G – Editors. Chaukhambha Bharati Academy, Varanasi 221001. Reprint 2011.
- Kshirsagar M et al. Ayurveda – a quick reference handbook. 2011. Lotus press. USA. https://books.google.co.in/books?id=eZrpPGUsIzsC&pg=PA33&lpg=PA33&dq=role+of+spices+in+ayurveda&source=bl&ots=DNKgrWuW6g&sig=aLJOHI03s1LNj_0N4AXjTFbVVaI&hl=en&sa=X&ved=0ahUKEwjX1oPujYLPAhXENo8KHcjJADUQ6AEIsAEwFw#v=onepage&q=role%20of%20spices%20in%20ayurveda&f=false
- Rizvi SI et al. Medicinal properties of some Indian spices. 2012. Annals of Phytomedicine 1(1): 29-33