The many layers of spices

Nearly all spices are renowned for their health benefits especially when it comes to enhancing digestion and helping remove accumulated toxins (ama). Spices have a powerful effect on improving digestion, circulation, metabolism and immunity.

Most spices are a combination of pungent, hot, sharp, light, and dry. These attributes ignite digestive strength (agni) and burn up toxins (ama). Often spices have aromatic, sharp, bitter, or sour qualities as well, but not always. They improve circulation which cleanses your tissues. The taste and sensory experience of each spice gives you certain clues to its medicinal effects. This means you can often tell the medicinal properties of a spice merely by tasting it.

Some small but relevant examples: Ginger, ajwain and turmeric aid digestibility. Cardamon helps break up mucus congestion. When adding hing to beans prevents gas and bloating. The list is endless…

According to Ayurveda, each dosha (Vata, Pitta and Kapha) benefit from different spices. For example: which spices are best for your dosha?

Vata, choose basil, black pepper, fennel, fresh ginger and saffron.

Pitta, choose cardamom, cinnamon, coriander, fennel, mint and turmeric.

Kapha, black pepper, clove, chilli peppers, fenugreek seeds, mustard seeds and turmeric.