Texts of ayurveda explain the method to extract fresh juice from herbs. This procedure is known as “Swarasa kalpana”. “Swarasa” means freshly extracted juice. How to extract juice from medicinal…
Taste is one of the attributes of food. According to ayurvedic text books and principles of ayurveda, tastes are of six types. We all know there are 5 fundamental elements…
The food which we prepare should fulfill many criterion. The food has to be tasty, nourishing and should not harm body. Texts of ayurveda say a strict no to few…
Salt makes every recipe tasty. It is being used from ages to enhance the taste, flavor and texture of food. Salt is used as a preservative in every part of…
Katu rasa is pungent taste. This taste is made up of fire element and air element. When foods with katu rasa are consumed, it excites nerve endings present in tip…
Kashaya rasa is one among six tastes elaborated in ayurveda. Kashaya rasa is astringent taste. According to principles of ayurveda this rasa or taste is composed of earth (prithvi) and…
The drinks which are consumed after food or after medications are known as “anupana” in ayurveda. These drinks help in healthy digestion of food and also enhance the therapeutic value…
Yesterday indeed was going through a dull note. Suddenly an email appeared in my Inbox. I opened it reluctantly. What a surprise!! The question posed by this email friend was…
Which are the ayurvedic foods and herbs that exhibit exceptional properties based on their taste ? According to principles of ayurveda functions of foods and herbs are determined based on…
Amla rasa in Ayurveda means sour taste. Sour Taste or tangy taste is also known as khatta swaad खट्टा स्वाद, in hindi, Maṅkalāṉa cuvai (மங்கலான சுவை ) in tamil, ugra vibhavaṁ…