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Spices for balancing the Doshas

Why use spices?

Ayurveda recommends a diet that comprises mostly of gently cooked grains and vegetables, as opposed to lots of raw salads. The reason for this is that raw vegetables are actually harder to digest than carefully prepared, properly spiced, cooked vegetable dishes. Furthermore, the cooling, moistening & cleansing effects of eating salads can cause metabolic problems if consumed too often. In order to compensate for the fact that the cooking process destroys most or all of the naturally-occurring enzymes present in raw foods, Ayurveda teaches that cooked foods need to be properly spiced. This is because certain spices enhance enzymatic function, as well as having specific taste actions that help stimulate and balance agni (our digestive power).

Where to start?

Using spices in cooking isn't complicated, and does not imply that all your meals will be Indian-flavoured! For example, you can simply take powdered spices with water before, during, or after your meal (depending on your constitution) to aid digestion. However, adding small amounts of appropriate spices (around 1-2 tsp. per adult) per meal can add an appealing Indian twist to many traditional western dishes such as pasta, baked potatoes, soups, stews, bakes, etc.

Which spices to use?

The following table provides a list of spices that can be used in cooking, or taken in water (powdered form) to aid digestion. Most people are double dosha types. This means that they have strong characteristics of two of the doshas. In this case, one can combine the spices that balance the two prevailing doshas. People with a weak digestion (low agni) will benefit more from the regular use of these spices, however they are good for everyone, including children and the elderly.

0

Parts spice (ground) per dosha

Vata balancing

Pitta balancing

Kapha balancing

Asafoetida (Hing)

1

 

1

Ajwan

1

 

2

Cardamom

2

1

3

Cinnamon

1

 

1

Coriander

1

3

1

Cumin

3

3

3

Fennel

3

2

1

Fenugreek

1

 

3

Garlic

1

 

2

Ginger

 0

1 (if bile is congested)

3

Mint

1

1

 

Mustard Seed

    

2

Nutmeg

1

 

 

Pepper (Black)

 

 

1

Cayenne OR Pipalli

 

 

1

Rock Salt

1

 

 

Sugar

1

 

 

Turmeric

1

1

2

Notes:

  • Spices marked in bold are key spices, the rest are secondary.
  • Make a mix (churna) of these spices in a coffee grinder, or blender (if using whole spices).
  • Add to cooking, or sprinkle on meals to balance your doshas.
  • If cooking for groups, use Vata balancing spices in autumn & early winter (or when it is cold, windy and dry); use Pitta balancing spices in Summer (hot weather); use Kapha balancing spices in late winter & early spring (cold, wet, heavy weather).

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© 2004 Alex Duncan

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