When it comes to diet, Ayurvedic medicine focuses on creating equilibrium in the body and harmony with the world rather than on vitamins, nutrients, amino acids, and bioflavonoids. This is what distinguishes Eastern and Western medicine. Although Western medicine is focused on reductionism, the Ayurvedic lifestyle and healing paradigm is based on holism (looking too closely at the parts and forgetting the complexity and dynamism of life).
When we consume Indian food to encourage health and balance, we must consider the dish's ultimate impact on our mind, body, feelings, and soul, as well as the world and the whole cosmos, since there is no clear boundary between all of these causes.
When it comes to Indian cuisine, turmeric, ginger, cumin, and cinnamon are indispensable.
TURMERIC
Turmeric has been suggested for people suffering from stomach issues like inflammatory bowel disease. Turmeric milk is an age-old formula that mothers use when their children are sick with a cold, fever, or cough. This immune booster contains just two ingredients: a quarter teaspoon of turmeric powder and hot milk.
GINGER
Ginger is a common spice in Indian cuisine and belongs to the same botanical family as turmeric. It is undeniably one of the world's healthiest (and most popular) spices, with a long history of usage in Ayurvedic medicine. This pungent plant is used as a digestive aid (especially for Vata types), as well as a nausea reliever (good for pregnant moms), a remedy for menstrual cramps, and a remedy for the flu and common cold. It also acts as an antimicrobial and immune system stimulant. Many Indian cooks produce a ginger-garlic paste that they use as the basis for a variety of dishes. Garlic and ginger can be used in a 2:1 combination such that the former would not overpower the other.
CINNAMON
Cinnamon is a spicy, soft, and exotic spice that originated in what is now Sri Lanka. Dalchini is the Hindi word for cinnamon. Since it increases metabolic fire, this spice has been used in Ayurvedic medicine for thousands of years. Cinnamon aids digestion and appetite, as well as liver function, hemorrhoids, it is also antimicrobial and beneficial for cardiovascular and respiratory problems.
CUMIN
Cumin is a spice that is claimed to have originated in India and is now found all over the world. The plant's seed is ground and used to add smokey notes to food, but it's still used in Ayurveda to treat stomach problems, inflammation, high blood pressure, high cholesterol, and as an antibacterial, to mention a few. Sprinkle ground, dry-roasted cumin on fresh yogurt, season with salt to taste, and eat is one of the easiest cumin recipes.
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