Basic rules of diet according to Ayurveda.

Ayurveda is the oldest, most comprehensive health care system still used worldwide today. In India, Ayurveda still has an advantage over allopathic medicine and is studied in public schools and universities. At its congress in Alma-Ata in 1977, the World Health Organization officially recognized Ayurveda and recommended its application and popularization.

All known today methods of natural or alternative medicine have their origin in Ayurveda.

In Ayurvedic cuisine, spices are given great importance. Spices contribute to balance and give dishes an orientation regarding Dosha. Spices are in Ayurveda and healing agents.

Spices are applied alone or in special mixtures called Churnas. These mixtures can be found in specialized health food stores, but they can also be prepared at home.

Dishes can be prepared neutrally and seasoned afterwards, so that the amount of spices is appropriate for a particular constitution.

Strong spices such as chili, pepper, ginger and the like should be used to reduce Kapha.

People of Pitta constitution need a little salt, and spices such as coriander, cumin, turmeric and ginger are baked in ghee (concentrated butter).

Vata is needed for eating spices that prevent bloating and encourage digestion, and these are: ginger, cumin, coriander and pepper, baked in a larger amount of ghee or oil, and kitchen salt is also used.

It is specific that all spices are fried first, in order to release useful substances in an appropriate way. Indian and Ayurvedic spices give the dish a special and exotic taste, but individual spices, specific for the constitution, can be easily prepared from our spices.

Kapha Churnas can be prepared from pepper, nutmeg, cumin, oregano, thyme and juniper.

Pitta Churnas is prepared using dill, cumin, mint, pepper, rosemary and a bit of cinnamon, and Vata Churnas contains anise, basil, cumin, marjoram, oregano and bay leaf.