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5 important Ayurveda spices for all Doshas

February 17, 2020
  • Nutrition
5 important Ayurveda spices for all Doshas

In Ayurvedic nutrition everything revolves around them: spices. In the traditional Indian healing art they are not only used as medicine, but also keep the three doshas (the three life energies Vata, Pitta and Kapha) in balance. They also give your food the necessary spice. Whether breakfast, lunch or dinner – Ayurveda has the right spice for every meal.

We introduce you to five Ayurvedic spices which are equally suitable for all doshas and should not be missing on your menu. Some of them can be combined especially well with VERIVAL’s delicious organic porridges. So that you can prepare a delicious Ayurveda breakfast within just a few minutes.

Why are spices so important in Ayurveda?

The purpose of the Ayurvedic teaching is first and foremost about maintaining a healthy life and keeping the three Doshas in balance. Each spice in Ayurveda has a specific effect on one or more of the doshas. According to the traditional art of healing, an imbalance of these life energies is the cause of everyday complaints. As a result, this imbalance can even lead to diseases.

Spices and herbs are therefore used in Ayurveda as daily remedies. Through this way, the treatment of food-related complaints can easily be integrated into everyday life. In the best case the spices prevent imbalances and diseases.

Spices are used as medicine for everyday ailments in Ayurveda and contribute to your general well-being.

You want to know which spices are true Ayurveda classics and what they are used for? We will introduce you to five important Ayurvedic spices that have a balancing effect on all three doshas.

5 Ayurveda spices for each type

  • Turmeric
  • Cardamom
  • Coriander
  • Fennel seed
  • Cinnamon

The classic: Turmeric

Turmeric is considered a classic among Ayurveda spices and is equally suitable for all three doshas. Because of its anti-inflammatory and antibacterial effects, it plays an important role in Ayurvedic medicine. It is especially popular for the treatment of acne and eczema.

Moreover, turmeric is considered as a faithful supporter of your immune system. Especially during the cold season it is worthwhile to integrate the warming spice into your diet and to fight against the common cold.

Dare to become creative: For example, spice up your favorite VERIVAL porridge with the yellow all-rounder. Or try our Coconut & orange rice porridge, which contains cardamom as an important Ayurveda spice in addition to turmeric.

In India, the birthplace of Ayurveda, people also swear by “Golden Milk” or turmeric latte. A real treat, especially for breakfast. 

Kurkuma Latte
Try our delicious recipe for turmeric latte – also called golden milk.

Cardamom: the all-rounder

Cardamom also supports all three doshas of the Ayurveda teachings and is sometimes considered a mood enhancer. Like turmeric, this spice also has an antibacterial effect. It is also said to have antispasmodic and analgesic properties. In Ayurveda it is used, for example, to calm the stomach or to relieve flatulence.

Due to its sweet and spicy taste cardamom is versatile. Consequently, it can be combined with both sweet and savoury dishes.

For example, you can refine side dishes such as rice or millet with cardamom. You can either cook a whole cardamom capsule and take it out of after eating or use finely ground powder. In the same way you can season your breakfast porridge with the Ayurveda classic.

This spice is also particularly effective when used in tea. Pour hot water over the cardamom capsules and let the tea steep for five minutes. You can also mix it wonderfully with peppermint, ginger or green tea. In some Arab countries cardamom is used to sweeten coffee. This makes it more digestible on the stomach.

Not everyone’s cup of tea: coriander

Some love this spice, some hate it. Some would even describe the taste of coriander as “soapy”. Therefore, this Ayurveda spice is probably not suitable for everyone. Regardless of this, coriander has a calming effect on all three doshas.

If you have headaches and colds, a tea made from coriander and ginger will help.

As the spice has a cooling effect, it is also used to relieve the feeling of inner heat during menopause and relieves inflammation in the gastrointestinal tract.

Coriander is available fresh, as seeds or in dried form and can be used in many ways. The Ayurvedic spice can be combined particularly well with cooked pulses and vegetables.

Our top tip: Refine the spicy porridges from VERIVAL with fresh coriander. For example, prepare your pumpkin and tomato porridge as described on the packaging and then garnish it with the fresh coriander leaves. It works the same way with our Broccoli Porridge.

Fennel seeds – good for digestion

In Ayurveda, fennel seeds are mainly known as a spice that has a positive effect on the digestion. For example, it provides relief during intestinal cramps. Due to its mild taste, fennel seeds are also suitable for children.

In addition, they help against bad breath, which according to Ayurveda, occurs when the digestive fire is too weak. This subsequently leads to digestive problems. In India, a mixture of seeds with sugar (mukhwas) which contains fennel among other things, is therefore served after the meal. Chewing the seeds releases essential oils which strengthen the digestive fire and at the same time provide fresh breath.

Fennel is particularly popular as a tea. But it can also unfold its delicious taste well with potatoes or legumes.

Perfect for breakfast: cinnamon

Last but not least, cinnamon is one of the most important spices in Ayurveda. It is particularly popular as a Christmas spice and can be used to refine many desserts. As it is considered to stimulate the circulation and heat up your digestive fire, cinnamon is the perfect spice for your breakfast. Add a little cinnamon to your VERIVAL porridge and you have an Ayurveda breakfast.

It is said that cinnamon lowers the blood pressure and has an antispasmodic effect. In addition, the mere smell of cinnamon enhances concentration.

But beware, there are two kinds of cinnamon:

  • Ceylon Cinnamon: Is regarded as the real cinnamon and therefore a little more expensive. You can recognize it by its light brown colour.
  • Cassia Cinnamon: The cheaper cinnamon is reddish and dark and tastes very intense. However, it contains a high dose of coumarin, which is considered to be harmful to health. Therefore you should pay attention to buying Ceylon cinnamon instead of Cassia cinnamon.
Ceylon Zimt und Cassia Zimt im Vergleich - Freisteller mit Besc
Ceylon cinnamon, the “real” cinnamon has a light brown colour. Cassia cinnamon is reddish and dark.

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