Mixture of Spices
In Ayurveda, spices play a significant role in various therapeutic procedures for internal and external healing effects on the body.
Their external use is in the form of a compress, used to dilate blood vessels and relieve pain.
Their internal intake as a supplement to daily food cleanses the body, protects against diseases and weakens the energies of Vata and Kafa.
Types of Indian spices in Ayurvedic cuisine
Some Indian spices that are used in the preparation of vegetarian and non-vegetarian dishes are – for example:
- Tamarind
- Bay Leaf
- Nutmeg
- Ajowan
- SaffronB
- lack pepperC
- umin seeds
- Mint
- Mustard seeds
- Coriander powder
- Ginger
- Cinnamon
- Sesame seeds
- Curcuma longa (Dal chini)
- Cloves,
- Asafoetida
- Fenugreek and others
All these spices can be used as a digestive and to enhance the taste of food and beverages.