Ghee is stable fat. It’s great for cooking because unlike butter and some oils, it has a high flash point and won’t easily smoke and burn. Once opened, ghee stores well for several months in a dark, cool pantry or for up to a year in the fridge. However, ghee is not a “forever” fat.…
DetailsSpring marks the transition period between winter and summer. Spring lasts from March to May. As per Ayurvedic season classification, this period is called Vasanta. Need for spring body cleanse According to Ayurveda, the transition period between two seasons is called as “Rutusandhi”. During this period, body needs special preparation so as to get accustomed…
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Nutmeg is yet another wonderful spice with benefits that extend beyond its heavenly flavor and aroma. Its medicinal use dates back to the 12th century. Traditionally, many used it to treat gastrointestinal disorders and rheumatic pain (affecting joints and connective tissue). They also used it to treat wounds and infections. As noted in this…
DetailsWhat is Cumin? Cumin is an awesome spice that enlivens all kinds of delicious, savory dishes from soups to mains to roasted nuts. “Cumin” refers to both the whole and ground seeds of the Cuminum cyminum plant, a member of the parsley family. It has a warm, earthy flavor and has an aroma with a…
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Coriander comes from the round, tan-colored seeds of the coriander plant (Coriandrum sativum), a member of the parsley family. The word coriander describes the entire plant: leaves, stems, and seeds. However, when speaking of this spice, most people are referring to the spice produced from the seeds of the plant, and the leaves are commonly…
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What is Ginger? Hands down, ginger (Zingiber Officinale) is one of best super-foods on planet Earth. It’s an easily-available, affordable, seriously versatile, health-boosting anti-inflammatory goodie that brightens up everything from soup to nuts, mains to sides, and desserts to smoothies and teas. But ginger’s benefits extend way beyond culinary delicacies. In fact, it is one…
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What is Turmeric? Turmeric comes from the root of a tropical perennial plant called “Curcuma Longa”. It looks almost identical to its cousin the ginger root, only it’s a lovely golden-orange color. Most of us recognize this color in curry powder and curry dishes. Additionally, farmers cultivate turmeric in several tropical regions including India, where…
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What is Cardamom? Native to India, Bhutan, Nepal and Indonesia, cardamom (Elettaria Cardamom) is a member of the ginger and turmeric family. Like saffron and vanilla, it is one of the most expensive spices in the world, and worth every penny! In fact, it’s hard to describe the heavenly aroma and flavor of cardamom. It’s…
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What is Cinnamon? Cinnamon is probably the most popular spice in the world. Dating back to ancient Egypt, humans have been using it to bring sweet-spicy flavor and delicate, heart-warming aroma to a wide assortment of traditional foods. Yet it is more than a culinary delight. Its medicinal qualities have been widely recognized for ages,…
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Where do I find Tamarind? If you enjoy Indian, Caribbean and Southeast Asian cuisine, you’ve probably had the pleasure of devouring tamarind (Tamarindus Indica). Its unmistakable sweet and sour flavor makes its way into delicious chutneys, marinades, sauces (like Worcestershire sauce). Also use it in main dishes, desserts and beverages. Tamarind grows like beans in…
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Why so expensive? Saffron (Crocus Sativus) is the most expensive spice in the world. Yet around the globe, from home cooks to the finest Michelin-Star chefs, people are willing to pay the price for its unique, delicate flavor and gorgeous golden-red color. Good quality saffron can weigh in around $1,500.00 per pound! Though expensive, the…
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“Will ghee make me fat?” Some circles in Western cultures consider fats and oils “fattening” since they contain nearly twice as many calories per gram as proteins and carbohydrates. Although science does not support this theory, many still believe that saturated fats like butter, ghee and other animal fats cause or increase the risk of…
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Cardamom is a spice that comes from the seed pods of various plants in the ginger family. To use it, grind the entire pod or leave it whole, though the pods contain a number of seeds. The seeds are small and black, and the pods differ in color and size depending on the species. There…
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Turmeric is a flowering plant. Known as, Curcuma longa of the ginger family, it is one of the most useful and famous Ayurvedic herbs. It has a peppery, warm, and slightly bitter flavor with a fragrance slightly reminiscent of orange and ginger. You can add this herb very easily to many dressings, dishes, and drinks.…
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What you need to know about Ashwagandha… One of the most important healing herbs used in the ancient practice of Ayurveda is Ashwagandha (Withania Somnifera). Revered for its ability to restore and rejuvenate both mind and body, many commonly use it as an adaptogen. This is a medicine that helps us cope with and adapt…
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What you need to know about Shatavari… Shatavari is one of the most sought-after medicinal herbs used in the ancient healing practice of Ayurveda. Found throughout India, Sri Lanka, Nepal and the Himalayas, it belongs to the asparagus family but it’s not the asparagus we’re used to eating; it’s a different species whose technical name…
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For thousands of years, the indigenous peoples of India have relied upon the ancient wisdom of Ayurveda, a masterful system of holistic health designed to confer balance between mind, body and spirit, promoting strength, peace and well-being on those who follow its guidance. One of the many ways that Ayurveda works to prevent and…
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I got to harvest fresh turmeric root on one of my trips to India.
If you love ghee, you have smart taste buds! Not only is ghee delicious and nutritious, but that fragrant buttery oil also holds an exalted place in Ayurveda (the traditional medicine of India). Ghee has amazing benefits as a stand-alone, and its healthful qualities are amplified when prepared with herbs such as Brahmi, Ashwagandha, Shatavari,…
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