Ayurvedic churnas or powders generally combine all six of the ayurvedic tastes: sweet, sour, salty, pungent, bitter, and astringent. They are created through the combination of a number of different fresh herbs, and can be used for any meal preparation to increase it healing quality. Ayurvedic churnas can also be sauteed in ghee before being added to a dish.
The spices included in Ayurvedic churnas all have strong medicinal properties of their own but are generally used in conjunction with other spices to help balance there quality to help pacify our body types.
Ayurveda has long been touting the health benefits of these herbs. For example Ground ginger, for example, provides a pungent flavor but also calms the stomach and promotes good digestion. Turmeric contains curcumin, which is thought to reduce cholesterol, provide a boost to the immune system, aid in liver detoxification, and improve the body’s response to allergens. It is a potent antioxidant, which means it helps the body fight off dangerous molecules known as free radicals, which contribute to your risk for heart disease and cancer. Cumin is also known to help the body in its detoxification efforts as well as make digestion smoother.
- Sea Salt
- Organic Sugar
Use in soups, while cooking vegetables, and on rice. Good for grounding and calming.
Use on cooked vegetables before serving, soups, and sprinkle on cooked hot rice with ghee. Cooling and calming.
- Black Pepper
A spicy mix best used during winter months and spring time (for kapha types – pitta use with moderation).