Ayurveda and traditional medicine: spices in ritual

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.