Ayurveda and traditional medicine ritual and ceremonial spices

Ayurveda is a traditional system of medicine from India, in which spices are described as part of the daily diet and in classical texts. This page describes the tradition and does not give medical advice.

What the tradition says

Ayurvedic texts, such as the Charaka Samhita and Sushruta Samhita, describe foods and plants by taste, called rasa, and by qualities such as warming or cooling. Practitioners describe turmeric, ginger, cumin, coriander, fennel, black pepper and cardamom as everyday kitchen spices, used in line with a person's constitution, as the tradition understands it.

Foods and blends

Traditional preparations include trikatu, a mixture of dried ginger, black pepper and long pepper, and triphala, a fruit blend. Golden milk with turmeric and kitchari, a rice and lentil dish with spices, are popular. These are described as traditional preparations.

A caution

Traditional use is not proof of benefit or safety. Spices in large or concentrated amounts can interact with medicines or affect conditions. Anyone with a health concern, who is pregnant, or who takes medicine should ask a qualified health professional.

Ayurveda and traditional medicine on EveryMasala

The spices written up so far, best known first.

🇮🇳 India and 4 moreBasil A tender culinary herb with glossy leaves and a licorice-like aroma, native to tropical Asia.Leaf · Anise and liquorice · Warm and sweet-spiced

🇮🇳 India and 2 moreCardamom Aromatic seeds from spindle-shaped pods used in sweet and savory dishes across Asia and the Middle East.Seed · Sharp and pungent · Warm and sweet-spiced

🇮🇩 Indonesia and 5 moreGreater galangalข่า The pungent rhizome of a ginger relative, essential in Southeast Asian soups and curries.Root · Sharp and pungent · Citrus and bright

🇨🇳 China and 5 moreSichuan pepper花椒 (huājiāo) The dried husk of Zanthoxylum fruit, prized for its citrus scent and electric numbness.Fruit · Citrus and bright · Sharp and pungent

🇬🇷 Greece and 4 moreThyme The dried leaves of a Mediterranean mint-family herb, used to perfume stews and baths alike.Leaf · Earthy and deep · Warm and sweet-spiced

🇮🇳 India and 5 moreLemongrasssereh; tanglad; takhrai; sera A tropical grass with citrus-scented stalks used in Asian soups and herbal teasLeaf · Citrus and bright · Sweet and mellow 🇮🇩 Indonesia and 3 moreGalangal The pungent rhizome of the ginger family, essential to Southeast Asian soups and pastes.Root · Sharp and pungent · Warm and sweet-spiced

🇪🇹 Ethiopia and 4 moreKorarima The dried seeds of a wild ginger relative, essential to Ethiopian and Eritrean cooking.Seed · Warm and sweet-spiced · Citrus and bright

🇰🇷 South Korea and 5 moreKorean mint배초향 An anise-scented Asian mint leaf used in Korean stews and herbal traditionsLeaf · Anise and liquorice · Herbal and green

🇻🇳 Vietnam and 4 moreHouttuynia折耳根 A heart-shaped herb with a sharp fishy taste used in salads and teas across Asia.Leaf · Sharp and pungent · Citrus and bright

Ayurveda and traditional medicine: spices in ritual