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Know Your Ingredients

by Pritya Books on March 18, 2012

Do we know the effects of what we eat? Ever wondered what makes certain foods conducive to some and less to others! Which are the foods one can eat regularly and which one should leave aside for occasional indulgences. How does one figure this out?

Ayurveda says that food ingredients have properties which interact with our doshas. Hence a knowledge of both can help us cultivate healthy eating habits. We will then realize that kaphas can go slow on sweets and pittas will benefit from cooling foods. To know more about this, you may want to check out our Ayurvedic cookbook Sukham Ayu.

On this site, we have written about foods such as dates, curry leaves, ginger, coconut and green peas…keep coming back as we add to the list…

RICE: Our love affair with Basmati began when we saw reference to this rice in the Ayurvedic texts. They state that aromatic, long grained rice is the best variety for daily consumption. Categorized as ‘shuka dhanya’ or grains with pointed ends, this variety of rice is nourishing, unctuous and cooling. It mitigates all the three doshas and hence enjoys a favoured position over other varieties of rice grains. In the new world, basmati rice comes closest to such a description.

Sweet in taste (madhura rasa) as well as post-digestive effect (madhura vipaka), rice itself is considered as strengthening and nourishing in Ayurveda. Because of its cooling potency (sheeta virya), it pacifies Pitta. Ashtanga Hridaya states that the variety of rice which is easily digestible and is sweet in taste and has a pleasing aroma is ideal for daily consumption.

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