Dictionary of Common and Uncommon Ayurvedic Ingredients
Aduki- Also known as adzuki or feijao, this small dark red bean is native to Japan and China. Rich in nutrients, it is considered, like mung, to be a tridoshic bean.
Agar agar- A buff-colored, translucent seaweed available in 12-inch bars or in flakes. Indigenous to India, agar-agar has been used since Vedic times as a food thickener and to make gels. Use warm water or other liquid to dissolve. Available in most health food stores and in Indian and Oriental grocery stores. May be used by all types.
Ajwan (ajwain)- Also known as bishopweed, this tiny spice seed is related to caraway and cumin. Its delicate flavor resembles the combined tastes of lemon, pepper and thyme. Available in Indian and Oriental grocery stores and occasionally in health food stores. Good for Kapha and Vata types.
Aloe vera- Called kumari in Sanskrit, aloe vera is bitter, astringent, sweet and cooling in nature. It is used in pancha karma therapy as a tonic, blood cleanser, mild laxative, and for douching. Excellent for Pitta, it may be used by all types.
Aragvadha (purging cassia)- A family of the senna plant, the fruit, bark and pods are used in Ayurvedic purgative therapy. Pungent and bitter in taste and cooling in energy, the fruits, bark and pods are used primarily by Pitta and Kapha types.
Arka (sadapushpi)- The root, leaves and flowers are known for their extensive use in Ayurvedic purgative and emesis therapy. The "milk" of the plant is known for its sharp potency, and a few drops of it is used to alkalize purgative decoctions. Arka is bitter and pungent in nature and is heating in energy. Good for Kapha, Pitta and Vata disorders.
Ashwagandha- Bitter, astringent and heating in nature, this herb may be used primarily by Vata and Kapha types as a tonic, nervine, aphrodisiac and a rejuvenative.
Atibala- This herb, like bala, is sweet and cooling and may be used by all three doshas, although it is most suitable for Pitta and Kapha types. Atibala is used as a mild laxative as well as a tonic and calming agent.
Ayurvedic formulated oils- Amavathahara, anu taila, bilva, brahmi, chakra, dashamula, dhanvantari, kaseesadi, ksheerabala, masha, Narayana, nirgundi, pinda, padmaka, shatavari, sidda, yasti madhu.
Ayurvedic formulated pills- Avipattkar, icchabhedhi, drakshadi, jalodharari, kutajaghana.
Ayurvedic medicated ghee- Tikta ghrita, maha tikta ghrita, brahmi ghrita, mati- kalyana ghrita, guggulu tikta ghrita.
Bala- Sweet and cooling in nature, this herb may be used for all three doshas as a rejuvenative tonic and nervine.
Besan- Chickpea flour. Good for Pitta and Kapha types and maybe used occasionally by Vata types.
Bhringaraja- Bitter, sweet and cooling in nature, this herb may be used for all three doshas as a nervine, blood cleanser and tonic.
Black cumin- Called kala jeera in Sanskrit, the black cumin is a relative of both the cumin and caraway plants. Used extensively in Vedic cooking, black cumin, like cumin, is considered good for all three doshas. It is pungent and bitter in taste and is used as a stimulant, blood cleanser and carminative. Available at Indian grocery stores.
Brahma dandi (Mexican poppy)- Pungent, astringent and sweet in taste with heating energy, the root, seeds and flowers are used in pancha karma to soothe Vata disorders, and sometimes Pitta disorders.
Brahmi (Indian pennyworth or thyme-leaved gratiola)- Also called gotu kola, the whole plant is used Ayurvedically. Bitter, pungent, sweet and cooling in nature, brahmi is used to promote memory, sleep, and longevity. It is used as a blood cleanser, to reduce internal bleeding and to alleviate heart disease and diabetes. Good for all doshas but excellent for Pitta disorders.
Burdock root- This dark brown root of the burdock plant is long, thin and wiry and has medicinal properties. Bitter, pungent, sweet and astringent in taste with heating energy, this root is good for Pitta and Kapha types. Available in health food stores.
Cardamom- Known as ela or elachi in Sanskrit, the cardamom pods and seeds are used extensively in both Vedic cooking and Ayurvedic medicine. Cardamom is sweet, pungent and heating in nature and may be used primarily by Vata and Kapha types as a carminative and stimulant, as well as to relieve mucus. It may also be used occasionally by Pitta types.
Chana dhal- A variety of small chick pea, which is husked and split, this buff-yellow dhal is very popular in Indian cuisine. Best for Pitta and Kapha types.
Chitraka- Pungent and hot in nature, this herb is used by Vata and Kapha types to promote digestion, regulate menstrual flow, and as a tonic for liver, spleen and intestine.
Coconut- The whole coconut fruit is used extensively in India to make many wholesome products. Sweet in taste, the fresh and dried coconut as well as the coconut oil are used in Ayurveda as a neutralizing tonic and diuretic by Pitta and Vata types. Available at Indian and Oriental grocery stores.
Dadima (pomegranate fruit)- Sweet, bitter and astringent in nature, the pomegranate fruit is used extensively in pancha karma therapy as a tonic and blood cleanser. It is also used to destroy bacteria, parasites, fungus and yeast in the body. Good for Pitta and Kapha types.
Dashamula- A combination of ten Ayurvedic herbs, namely: ashwagandha, shatavari, yastimadhu, punarnava, arjuna, bala, bilva, gokshura, vidari and kumari, generally used in pancha karma therapy for Vata disorders.
Dhanyaka (coriander leaves and seeds)- Used extensively in Vedic cooking as well as in Ayurveda, coriander is bitter, pungent and cooling in nature. It is good for all three doshas.
Draksha- Sweet and cooling in nature, the grape powder, juice or medicinal wine is generally used in pancha karma therapies. Good for Vata and Pitta types, although Kapha types may use occasionally.
Echinacea- A relative of the camel's thistle (utkataka), this herb is bitter, pungent and cooling in nature. Used for its antibiotic quality, echinacea also helps to induce sweating. Good for Pitta and Kapha types.
Eranda (castor root and oil)- Pungent, sweet and heating in nature, castor root and oil are used in purgation therapy as a strong laxative causing rapid evacuation. Castor root and oil also calm the tissues and relieve pain. Good for Vata types. Fruits used in pancha karma (fresh fruit, fruit juice and dried fruit powder)- pilu, draksha, palasha, bilva, badri kanchanara (red and white variety), dadima, amalaki, bibhitaki, and haritaki.
Ghee- Best made fresh , this clarified butter is also available in health food stores and Indian grocery stores. Ghee is excellent for Vata and Pitta uses.
Gokshura- Sweet, bitter and cooling in nature, this herb may be used mostly by Pitta and Kapha types as a diuretic, tonic and aphrodisiac.
Gotu kola- See Brahmi.
Gourds used in pancha karma- Dokshi, koshataki (torai), koshaphala (bidali), katukumbi (bottle gourd), mahajali (kadwi torai). Generally the seeds, which are pungent and bitter, and fruits, which are cooling, are used in emesis therapy to relieve excess Kapha. Fresh gourds are available at Indian grocery stores.
Gum arabic- Sweet and cooling in nature, gum Arabic is used as an emollient to the tissues as well as a tonic to calm the internal membranes. Good for Pitta and Vata types.
Japa (shoe flower, or hibiscus)- The leaves, roots, flowers and buds are used in pancha karma therapy. Sweet, astringent and heating in nature, hibiscus is used as a blood cleanser, to relieve thirst and stop internal bleeding. Good for Pitta and Kapha types.
Honey (madhu)- In Ayurveda, honey is known as yogavaha, since it enhances the therapeutic effects of the medicines which are added to it. Its unique qualities of sweet and astringent tastes, yet heating energy, make honey an excellent vehicle for carrying medicines deeply into bodily tissues, allowing penetration through the subtle tissues and pores. Adding to its uniqueness is the effectiveness of naturally aged honey in reducing obesity and diabetes. For obesity, honey is mixed in hot water. This is the only circumstance in which honey is combined with heat, since when heated or used in hot substances, honey becomes highly toxic in the body. Honey is excellent for Vata and Kapha disorders. Even though sweet, it reduces Kapha due to its dry, rough and heavy attributes. Although heating in nature, it may be used discriminately by Pitta types, especially as a medicinal carrier. Honey is used to alleviate conditions such as ulcers, bronchitis, asthma, hiccoughs, nausea, excessive thirst, bleeding, diabetes, eye diseases (when applied topically) and sore throat. Honey also promotes intelligence, strength and determination.
Hot chili pepper- Native to tropical and semi-tropical climates, chili peppers come in an infinite variety of hotness. Those recommended in this book are the mediumhot variety, such as the one-inch long red or green chilies found in Indian, Oriental, and Latin American grocery stores. You can reduce the heat of a pepper by deseeding it. Cut off the stem and slice the pepper in two lengthwise. Use a dinner knife to scrape the seeds off. Alternatively, remove the stem by cutting around it and twisting or pulling it out of the pepper; most of the seeds should come out with the stem intact. Good for Kapha types although it may be used occasionally by Vata types.
Unrefined brown sugar (jaggery and gur)- For millennia, jaggery and gur, both unrefined sugars, have been culled and preserved in India's villages. Jaggery is made from the juice crushed from the sugar cane, while gur is made from the sap drained from the coconut, date and palmyra palm trees. Much in demand in India, gur is made into several types of confections and offered at religious ceremonies. The season's first batch of gur is a sought- after delicacy. Jaggery and gur, available through Indian grocers, may be used interchangeably in the formulas and recipes in this book, along with unrefined brown sugar and Sucanat, available through health food stores. When used in milk preparations, unrefined sugars should be added towards the end of the cooking process. Jaggery, gur and Sucanat share smooth, heavy, oily, sweet and cooling qualities and are used primarily to reduce excess Vata and Pitta conditions. Kapha types should use these sugars sparingly since all sugars increase body fat.
Jatamansi (Indian spikenard)- The root of this plant is used to relieve Pitta and sometimes Kapha conditions. Sweet, bitter and astringent in taste, jatamansi is cooling in nature. Karanja (Indian beech)- The leaves, seeds, bark and root are used extensively in pancha karma as an emetic, to relieve nervous tension, skin diseases and ulcers, and remove parasites from the body. Karanja is pungent and bitter with a heating energy, and is good for Kapha, Pitta and Vata disorders.
Katuki (gentian plant and root)- Bitter, pungent and cooling in nature, gentian is used as a bitter tonic, blood cleanser, and to reduce bodily heat. Good for Pitta and Kapha disorders.
Kudzu- The root of the kudzu plant is best known for its medicinal starch, which may also be used as a food thickener. Kudzu starch is similar to guduchi starch used in Ayurveda. Good for Pitta and Vata types, although it may be used occasionally by Kapha types.
Lemon grass- Pungent, bitter and cooling in nature, lemon grass is good for all three doshas. Generally used to cool the system, or as a diuretic and sweat inducer.
Lotus root- Known as kamala in Sanskrit, the lotus plant is native to ponds and lakes of Kashmir, China and Japan. Every part of the lotus plant is used medicinally in Ayurveda. The roots may be used fresh or dried for cooking, whereas the root powder may be used medicinally as a nutritive tonic and nervine for Pitta and Vata conditions.
Madana (emetic nut)- Known for its extensive use in Ayurvedic emesis therapy, both the kidney-shaped fruit and seeds are used. Madana fruits and seeds are sweet, bitter and astringent in taste and cooling in energy, and may be used by both Pitta and Kapha types.
Masoor dhal- Commonly called French lentil, this small bean when split resembles the red lentil. Traditional to North Indian cooking, this legume is best for Pitta and Kapha types, although seasoned appropriately, Vata types may use occasionally.
Matar dhal- Common split peas, yellow and green. Best for Pitta and Kapha types.
Mung dhal- Also known as mudga or green gram, this legume used since Vedic times is considered queen of the legumes because of its alkalizing and healing properties. May be used by all types, although Vata types need to spice appropriately.
Musta- Bitter, astringent, pungent and cooling in nature, this herb is used to alleviate fever, thirst, diarrhea, as well as disorders and burning sensation of the skin. A natural blood cleanser, musta is good for Pitta and Kapha disorder uses, and may be used occasionally by Vata types.
Neem- Also called nimba in Sanskrit, the neem tree grows predominantly in and regions of Punjab and Rajasthan. The entire tree is used medicinally in Ayurveda. Neem leaves are also used in Vedic cooking. Bitter in taste, neem is used primarily by Pitta and Kapha types to reduce conditions such as fevers and blood disorders, and as a bitter tonic. Fresh neem leaves, commonly called curry leaves, are available at Indian grocery stores.
Nilini (indigo plant, root or dye)- Bitter, pungent and cooling, indigo is used in pancha karma therapy as an antibiotic and mild laxative. Good for Pitta and Kapha disorders.
Padmaka (wild cherry bark)- this bark is used extensively in Ayurveda to relieve cough, bronchial spasm, palpitations, and skin and eye problems. Bitter, astringent and sweet in taste with cooling energy, padmaka is good for all types, but in particular for Pitta and Kapha.
Pippali- A hot and pungent red pepper, two to three inches long, and one of the three ingredients in the Ayurvedic formula known as trikatu. It is excellent for Kapha types, and occasionally for Vata types, to provide heat to the body and to stimulate digestion.
Plantain- Known as green banana in the United States and kacha kela in India, plantain is actually considered a vegetable. Used in the cuisines of South India and South and Central America, it is available in most Indian and Latin American grocery stores. Astringent, pungent and bitter in taste, plantain is a natural diuretic and may be used by Pitta and Kapha types.
Pudina- The Sanskrit term for mint, pudina is mentioned as a vital tridoshic herb in ancient Ayurvedic texts. Especially pleasing to Pitta types, it is available fresh or dried in health food stores and farmers' markets.
Punarnava- Bitter and cooling in nature, this herb may be used mostly by Pitta and Kapha as a diuretic, laxative and a rejuvenate.
Rock Salt- Primarily mined in crystalline form from the seabeds of the Sindh mountain region in Pakistan, where it is known as senda namak; this salt has been used since ancient times in Ayurvedic foods and medicines. It may be used by all the types and substituted for sea salt in any of the recipes in this book. Its sister salt, known as kala namak, is a deep purple, highly pungent rock crystal that has a volatile taste and a smell resembling hard boiled eggs. It may be used occasionally (in small quantity) by Vata and Kapha types.
Saffron- Known as kesar in Sanskrit, saffron threads are handpicked from the saffron crocus cultivated in India, China, the Mediterranean and Asia Minor. Carmine red in color with an exquisitely delicate taste, saffron is used in Ayurvedic medicine to tone the colon, cleanse the blood, regulate menstrual flow and as a rejuvenative. Saffron is also used extensively in India for making sweet drinks and desserts. It may be used by all three doshas. Available at Indian and Middle Eastern grocery stores, as well as through health food stores.
Shatavari- Sweet, bitter and cooling in nature, this herb is used as a nutritive and calming agent, to regulate menstrual flow and to boost the hormonal system. Good for Pitta and Vata disorders.
Soybean- Native to India, China and Japan, the soybean is a medium-sized bean, either black or white in color. This bean is highly nutritive, as well as cooling, making it an excellent choice for Pitta types. Seasoned appropriately, both Kapha and Vata types may use occasionally. The derivatives of the soybean, tofu and soy milk, may also be used accordingly.
Sucanat- Trademark for a natural sugar made from sugar cane juice. Excellent for Vata and Pitta use. Kapha types may use sparingly.
Tamal patra (Indian cassia)- A family of the cinnamon plant, the dried leaves and bark are used extensively in Ayurveda as a stimulant, blood cleanser and to promote perspiration through the skin. Pungent, astringent and sweet in taste with heating energy, the carnal patra is good for Vata and Kapha types, although Pitta types may also use occasionally.
Tamarind- The pulp of the tamarind pod, used since ancient times in India. The tamarind tree is considered auspicious in Indian mythology, and its fruit is known as imli. Fresh tamarind is available in the tropics. Dried tamarind is packed in the shape of small bricks or slabs that can be prepared as a pulp. Dried tamarind, tamarind pulp (or paste), and a gel-like tamarind concentrate are all available in Indian grocery stores. Sour and sweet in taste, Tamarind is a natural stimulant and may be used by Vata and Kapha types, although Pitta types may also use occasionally.
Trikatu- A combination of the three pungent herbs, ginger, pippali and black pepper, trikatu may be used primarily by Vata and Pitta types to boost digestion and to stimulate the system.
Triphala- A combination of three ancient Ayurvedic fruits, amalaki, haritaki and bibhitaki, triphala is an excellent tonic for all three doshas. It is used to detoxify the system, as well as a mild laxative and sleeping aid.
Turmeric- Also known as haridra in Sanskrit, turmeric comes from the underground rhizome of a perennial plant native to the humid regions of South India and Southeast Asia. Used extensively in both Vedic cooking and Ayurvedic medicine, turmeric is bitter, pungent and heating, but may be used for all three doshas as a blood cleanser, stimulant, and antibacterial agent. Available at Indian grocery stores and health food stores.
Urad dhal- Also known as masha, or black gram, this small, black legume has been used since ancient times. When husked and split, the bean is white. Traditionally used in many South Indian vegetable dishes, urad is considered a tridoshic bean.
Uva ursi- Astringent, bitter, pungent, and cooling in nature, this herb may be used by Pitta and Kapha types for its antiseptic and diuretic properties.
Vacha (calamus, or sweet flag root)- Pungent, bitter and heating in nature, vacha may be used mainly by Vata and Kapha types as a stimulant, rejuvenative and decongestant.
Valerian- Pungent and heating in nature, the herb valerian is used primarily as a sedative, nervine, and to tone the colon. Good for Vata and Kapha disorders.
Vamsha rochana (bamboo)- Sweet, astringent and cooling in nature, this herb is excellent for Pitta and Vata disorders. It relieves mucus and acts as a tonic and calming agent to the tissues.
Vidanga (embelia)- Pungent, astringent and heating in nature, the berries are used in Ayurveda to reduce appetite and fat and to destroy parasites, bacteria and fungus. Good for Kapha disorders. Wood powders used in pancha karma- Sandalwood, agaru and khadira.
Yastimadhu (madhuka)- Sweet, bitter, and cooling in nature, licorice root and root extract are generally used in both emesis and purgation therapies. Good for Pitta and Vata disorders.
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