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In every Indian kitchen, one must come across a humble container which quickly rises to prominence as and when the situation demands. It is also a perfect example of unity in diversity. Any guesses? The masala dabba or box contains an array of whole-to-ground condiments and spices. But do you know that these spices have a deep-rooted connection with Ayurveda? In the Ayurvedic kitchen, like in many others worldwide, the spice chest plays a vital role. Besides their visually striking and aromatically pleasing qualities, most spices also have medicinal uses, including easing digestion and strengthening the immune system. Spices may turn each meal into a therapeutic experience that improves one's health and well-being. Here are six tips for using Ayurvedic condiments in the kitchen, along with information about the positive effects certain spices have on your health.
According to Ayurveda, digestive issues are the root cause of most health problems. Ama, a waste product of improper digestion and metabolism, accumulates and blocks the body's microchannels when we don't chew our meals thoroughly. It hinders the delivery of essential nutrients to many sections of the body. It impedes waste removal from the body and weakens the immune system, making it an ideal environment for spreading illness.
A balanced flavour
According to Ayurveda medicine's first principle, all six flavours (sweet, sour, salty, bitter, pungent, and astringent) should be present at each big meal. Spices are a must-have to quickly and deliciously include all six flavours into your cuisine.
Most potent condiments
An assortment of spices, Image Source: Freepik
The most potent Ayurveda spices for improving digestion and metabolism, eliminating ama from the body, and warding off digestive diseases, including gas and bloating, include turmeric, cumin, coriander, fennel, mint, black pepper, dried powdered ginger, cardamom, cinnamon, nutmeg, and cayenne.
Frying or dry roasting
Ayurveda advocates using a ghee-spice mixture in at least one meal each day since it helps convey the medicinal properties of spices to the different areas of the body. Sautéing spices in ghee clarified butter, or oil brings out their full taste and aroma. Likewise, dry roasting brings out the finest fragrance and character in other condiments.
Dry roasting spices, Image Source: Stockfood.co.uk
Don't let spices burn or catch fire
While roasting or sautéing spices, you need to be quick on your feet since they can catch fire. When the scent begins to escape, take it off the heat and keep swirling or shaking so it doesn't burn.
Use spices in moderation
The purpose of using spices in cooking is to complement existing flavours, not mask them. Most spices are quite concentrated, so use sparingly. You may always add more later if you like.
Cooking with turmeric, fennel and cumin seeds
Among the many Ayurveda spices, fennel seeds, cumin seeds, and turmeric stand out as particularly valuable. Fennel is an excellent digestive aid and serves as a cooling spice. Vegetable dishes might benefit from the seeds when sautéed in ghee (clarified butter). In Ayurveda, cumin seed is considered a cooling spice. It improves the digestive process, along with eliminating harmful pollutants. According to Ayurveda, turmeric is a hot spice that adds bitter, pungent, and astringent flavors. Cooked white rice, potatoes, or yellow lentils take on a vibrant hue when infused with just a pinch of this brilliant, yellow-orange spice.
