Vedic cooking

Vedic cooking
 Ayurveda and vegetarianism spices play a special role, as these practices require a lot of food restrictions. Products, which are the main generators of taste food in traditional cooking, vegetarians are not used, so it is important spices. Ayurvedic spices regulate various body condition, affecting the doshas - energy aspects of the human body.

It is not known that sooner entered the human diet - spices or salt, but it seems more likely that the primacy belongs spices. Fragrant plants and roots grow everywhere, and they were easy to get, so people from ancient times raznoobrazhivali their food in this way. Many nations spices are an integral part of the food culture. This is typical for the Eastern peoples, as the spices grow them in large quantities. In Europe, the colonizers brought spices and travelers. In the Middle Ages in Europe, spices were very expensive, so how to get them was very hard, pirates and sea storms lay in wait for the merchants.

Most popular ayurvedic and vegetarian spices - is ginger, black pepper, cardamom, turmeric, saffron, cinnamon. Using spices can emphasize the taste of food, but you can destroy it. Spices for vegetarianism are particularly important because they are based set of dishes. Spices should be added to food in small amounts to food does not become too severe. The most common spices: ginger, cardamom, saffron, turmeric.


This spice most loved by many vegetarians and Ayurveda ginger gives a special meaning. It serves as the basis for some of the dishes, it is tea. Ginger can be dried and milled to a fine powder, but its roots can be used fresh. Brighter flavor from fresh ginger powder as a tart and tangy. In Ayurveda, it is believed that ginger improves blood circulation, improves mental activity stimulates the thyroid gland. Ginger can be added to almost every dish, both sweet and salty in.


Spice has a bright orange-yellow color. If food is present turmeric, it can be seen immediately by the characteristic color, which is painted in any dish. Spice beneficial effect on digestion and the circulatory system, regulates metabolism. Used for a wide variety of dishes.


At the same time cardamom taste sweet and slightly astringent. According to Ayurvedic tradition, cardamom balances all three doshas: pitta, vata and kapha. Cardamom improves digestion, helps cleanse the body. For those who regularly engaged in physical activities, this spice is particularly useful, as strengthens the cardiovascular system.


Saffron crocus pistils are made of. Flowers are processed manually, and in each of them there are only three of the pistil. After drying, there is very little, so saffron so expensive. But it is considered very useful, can treat colds, nervous disorders, strengthens the cardiovascular and nervous systems.

Tags: cooking, ayurveda, vegetarianism