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Pippli-Indian long pepper
Lahsun- Garlic
Ajwain-Bishop's weed


Tejpatra-Indian bay leaf
Vrahat Ela-Greater cardamom
Palandu-Bulb onion
Marich-Black pepper
Mirch-Red pepper
Jeerak-Cumin seed
Rai-Mustard seed
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The word spice comes from Latin species, meaning a commodity of value and distinction. A spice is a dried seed, fruit, root, bark, leaf, or vegetative substance used in cooking recipes as a  flavor, color, or as a preservative that kills harmful bacteria, but very few of us really know the medicinal values of spices. Since years, spices are ,thus ,not only used to flavor recipes but also in form of medicines, in religious rituals ,as a cosmetic or as a vegetable for example, turmeric is also used as a preservative and garlic is also used as a vegetable. Spices have also been used to make the food last longer in the days when refrigeration was absent.

Ancient Ayurvedic texts prescribe the herbs and spices for curative and therapeutic functions. Ayurvedic scripts dating back to 3000 years, Ayurveda has listed both the preventive and curative properties of various spices. Looking at curative properties of some of the spices - Ginger prevents dyspepsia, garlic reduces cholesterol and hypertension and fenugreek is a good resistance builder and with pepper often serve as antihistamines, turmeric is used for stomach ulcers and for glow of the skin.
Spices have been used to make the food last longer in the days when refrigeration was absent.
Difference between herbs and spices
Herbs, such as basil or oregano, are chopped fine and used fresh. Spices are used in dried form and used in grounded or grated form . Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.

Cooking and spices
According to Ayurveda the food that we eat should have all the six tastes (sweet, sour, salt, bitter, pungent , astringent) in it. Spices are a flavorful way of accomplishing this rule of Ayurveda .

How to use spices while cooking?
Spices, in Ayurveda, are generally eaten cooked. We can heat the oil or ghee (clarified butter) and pour the mixture over cooked foods, or simmer spices with foods like beans or grains as they cook. Fresh herbs such as cilantro or mint are generally added at the end of the cooking process, just before serving.

Ayurveda recommends the use of spices/herbs to stimulate the digestion before a meal, during a meal and after a meal. For example :eating a bit of fresh ginger and lemon about 30 minutes before the main meal helps in digestion. Eating dishes cooked with a variety of spices and herbs helps the process of digestion, absorption, assimilation, elimination. Chewing fennel seeds after a meal helps digestion and freshens the breath naturally as well.



We are delighted to announce that Chakrapani Center has been awarded the ISO (International Organization for Standardization) 9001:2000 Certificate for our high quality services, products and training programs devoted to Ayurveda

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Disclaimer: The information presented at this page is not intended to replace the services of a health practitioner licensed in the diagnosis or treatment of illness or disease. Any application of the material in this text is at the reader's discretion and sole responsibility. If you have a persistent medical condition or your symptoms are severe please consult a physician. Statements on this web site about health conditions and remedies have not been evaluated by the U.S. Food and Drug Administration and neither is it intended to diagnose, treat, cure or prevent any disease or disorder in any way or form.