Kitchen Herbs

INIDAN cooking is based on the therapeutic principles of ayurveda. It is a rich tradition where balanced, wholesome and individually suitable diet is considered the first step towards a healthy life.

Since time immemorial many ayurvedic herbs have been used as condiments in our kitchens. As most foods are neutral in energy and have mild properties, it is the right blend and proportion of these herbs which increase or decrease their effect on our body. Here is a brief description of the medicinal properties of some of them.

Ginger: When fresh it is called "ardraka", and in the dried form it is referred to as "shunthi". Ginger aids in digestion from the beginning to the end. It is a hot, pungent and stimulating herb which has carminative, digestive and sialogoge ( that produces saliva) properties. Ayurveda considers it to be one of the best herbs which nullify the toxins produced in the body due to improper digestion. Fresh ginger is useful in alleviating cold and cough whereas the dried one has more anti-"vata" effect. Due to its "pitta" aggravating properties, excessive use of ginger is contra-indicated in conditions involving hyperacidity, ulcers and gall stones.

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Coriander: Popularly known as dhania, coriander is used in our kitchens in two forms --- as fresh tiny leafy plant and also as dry seeds. Pungent yet cooling, it is one of the best spices available for calming "pitta". Besides being anti-pyretic, diuretic and the killer of intestinal worms , coriander is also a carminative, digestive and anti-diarrhoeal and anti-aphrodisiac herb. As a home remedy also coriander is famous for its use in a number of ailments, including morning sickness, migraine and non-specific excessive menstrual bleeding.

Cumin : Popularly called zeera, it has a number of medicinal properties but its main area of action seems to be the gastro-intestinal tract. Apart from having a pronounced carminative and digestive effect, cumin is wind-repellent, anti-colic, anti-obesity and intestinal absorbent herb. It is light, dry, sharp and hot in effect and its use with oil or ghee forms the basic way to prepare most of the Indian curries.

Black pepper : Popularly known as "kali mirch" and a native of the western ghats in India , it is endowed with anti-coagulant properties. It is one of the few herbs which ayurveda describes as helping to open obstructions in different channels of the body. Starting from common cold, cough, sinusitis and bronchitis, black pepper is useful in a number of ailments like abdominal colic and sluggishness of the liver. Its overuse can result in intense burning sensation in the mouth. Desi ghee is considered its anti-dote.

Garlic: No other herb has as rich history of its use in the Indian kitchen as garlic. Bound by an air of magical and medicinal mysteries, garlic has been described as hot in potency and unctuous, sharp and heavy in effect. It is a carminative, digestive and metabolic corrective herb, which in recent times has earned the reputation of being an effective immuno-stimulant, anti-viral, anti-cholesterol and a tumour-inhibiting agent. However, persons suffering from hypertension, hemorrhagic tendencies and chronic "pitta" disorders are advised to be cautious while using raw garlic in high dosage or for a long time.
by Dr R. Vatsyayan

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