In Ayurvedic nutrition, everything revolves around them: spices. They are not only used as medicine in traditional Indian medicine, but also help to keep the three doshas (the three life energies Vata, Pitta and Kapha) in balance. They also add the necessary spice to your food. Whether breakfast, lunch or dinner – in Ayurveda there is a suitable spice for every meal.
We present you with five Ayurvedic spices which are equally suitable for all doshas and should not be missing from your diet. Some of them go particularly well with the delicious organic porridges from VERIVAL. In no time at all you can have a delicious Ayurvedic breakfast.
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Why are spices so important in Ayurveda?
Ayurvedic teachings are primarily concerned with maintaining a healthy life and keeping the three doshas in balance. In Ayurveda, each spice has a specific effect on one or more of the doshas. According to traditional Ayurvedic healing, an imbalance of these life energies is the cause of everyday ailments. This imbalance can subsequently lead to illness.
Spices and herbs are therefore used as daily remedies in Ayurveda. This way, the treatment of complaints through food is easily integrated into everyday life. In the best case, the spices prevent an imbalance and illnesses are avoided.
Do you want to know which spices are true Ayurveda classics and what they are used for? We present five important Ayurvedic spices that have a balancing effect on all three doshas.
5 Ayurvedic spices for every type
- Turmeric
- Cardamom
- Coriander
- Fennel seeds
- Cinnamon
The classic: turmeric
Turmeric is considered a classic among Ayurvedic spices and is equally suitable for all three doshas. Due to its anti-inflammatory and antibacterial properties, it plays an important role in Ayurvedic medicine. It is particularly useful for treating acne and eczema.
Turmeric is also a loyal supporter of your immune system. Especially during the cold and flu season, it is worth integrating the warming spice into your diet and declaring war on the sniffles.
Dare to be creative: for example, season your favorite porridge from VERIVAL with the yellow all-rounder. Or try our coconut-orange rice porridge, which, in addition to turmeric, also contains cardamom as an important Ayurvedic spice.
In India, the birthplace of Ayurveda, people also swear by “golden milk” or turmeric lattes. A real treat, especially for breakfast.
Cardamom: the all-rounder
Cardamom also supports all three doshas of Ayurvedic teaching and is sometimes considered a mood enhancer. Just like turmeric, this spice also has an antibacterial effect. It is also said to have antispasmodic and analgesic properties. In Ayurveda, for example, it is used to soothe the stomach or relieve flatulence.
Thanks to its sweet and spicy flavor, cardamom is very versatile. Consequently, it can be combined with both sweet and savory dishes.
For example, you can refine side dishes such as rice or millet with cardamom. Either cook a whole cardamom pod and sort it out after the meal, or use finely ground powder. In the same way, you can season your breakfast cereal with this Ayurvedic classic.
It is particularly effective as a tea. To make it, pour hot water over the cardamom pods and let the tea steep for five minutes. You can also mix it with peppermint, ginger or green tea. In some Arab countries, cardamom is used to sweeten coffee. This makes it easier for the stomach to digest.
Not for everyone: Coriander
Some love it, others hate it. Some would even describe the taste of coriander as “soapy”. Therefore, this Ayurvedic spice is probably not suitable for everyone. Regardless, coriander has a calming effect on all three doshas.
If you are struggling with headaches and colds, a tea made from coriander and ginger can help.
As the spice has a cooling effect, it is also used for feelings of inner heat during the menopause and to relieve inflammation of the gastrointestinal tract.
Coriander is available to buy fresh, as seeds or in dried form and can be used in a variety of ways. The Ayurvedic spice combines particularly well with cooked legumes and vegetables.
Our top tip: enhance the spicy porridges from VERIVAL with fresh coriander. For example, prepare your pumpkin and tomato oats as described on the packet and then garnish with fresh coriander leaves. Incidentally, it works in exactly the same way with our broccoli porridge.
Fennel seeds – good for digestion
In Ayurveda, fennel seeds are primarily known as a spice that has a positive effect on digestion. For example, it alleviates intestinal cramps. Due to their mild flavor, fennel seeds are also suitable for children.
They also help to prevent bad breath, which, according to Ayurveda, occurs when the digestive fire is too weak. This can lead to digestive problems. In India, a mixture of seeds with sugar (mukhwas) is therefore served after a meal, which contains fennel, among other things. Chewing the seeds releases essential oils that strengthen the digestive fire and freshen the breath at the same time.
Fennel is particularly popular as a tea. But it can also develop its delicious flavor well with potatoes or legumes.
Perfect for breakfast: cinnamon
Last but not least, cinnamon is one of the most important spices in Ayurveda. It is particularly popular as a Christmas spice and can be used to refine many desserts. Since it is considered to stimulate the circulation and fire your digestive fire, cinnamon is the perfect spice for your breakfast. Add a little cinnamon to your porridge from VERIVAL and you have an Ayurvedic breakfast.
Breakfast porridge from VERIVAL – try it now
Cinnamon is said to lower blood pressure and have an antispasmodic effect. In addition, the mere smell of cinnamon improves concentration.
But be careful, there are two types of cinnamon:
- Ceylon cinnamon: This is considered to be the real cinnamon and is therefore a bit more expensive. You can recognize it by its light brown color.
- Cassia cinnamon: This is the cheaper cinnamon. It is reddish and dark and tastes very intense. However, it contains a high dose of coumarin, which is considered harmful to health. Therefore, make sure to buy Ceylon cinnamon instead of cassia cinnamon.
Ceylon cinnamon, the “real” cinnamon, can be distinguished from cassia cinnamon by its light brown color. Cassia cinnamon is reddish and dark.
