Let’s explore seven powerful spices for the monsoon season and how they can heal you therapeutically.
The monsoon season is here and as the skies turn grey and scent of rain fills the air, we all like to be cosy and warm, especially when it comes to food. While most of us love having our usual chai and pakoras, they end up causing weakened immunity, leading to respiratory sensitivity, and skin issues. As per Ayurveda, since monsoon is a transitional period where the Vata and Kapha doshas can go unbalanced, it leads to sluggish digestion. And that’s when our ancient science comes to the rescue in the form of spices, which is right in our kitchens.
In Ayurveda, spices are functional, and they stimulate digestion, eliminate toxins, and strengthen our immunity. It helps in aiding our inner digestive fire (Agni), which is important to digest and metabolize food efficiently and effectively. So, here are seven most powerful spices for the season, and how they can heal you in the monsoon season therapeutically when lightly added to warm, cooked foods.
Turmeric is known for balancing Kapha and Vata, is antiviral, anti-inflammatory, and a blood purifier. You can drink warm turmeric milk (Golden milk) with a pinch of black pepper or add it in dals, soups, or sautéed vegetables. It can also be used in a face mask with sandalwood and milk for glowing skin.
Ginger is known to stimulate Agni, reduces nausea, clears congestion. It can be used in herbal teas with tulsi and honey, and for tempering in soups, sabzis, and khichdi. Dried ginger (sonth) is even more heated.
With a slightly bitter taste, it is known to balance all three doshas. Cumin is known to relieve bloating, enhance digestion, and support the liver. You can have Jeera water (boil a teaspoon of seeds, cool, and sip through the day) or use it in Tadka (tempering) for dals, sabzis, and khichdi.
Black pepper, which is pungent in nature, improves respiratory function, circulation, and enhances bioavailability of nutrients. It can be used in herbal decoctions (kadha) for colds, or can be added into khichdi and soups for a warming kick.
Known to strongly reduce Kapha and Vata, it treats gas, cough, cold, and promotes appetite. In the monsoon season, you can have ajwain water (boiled seeds + pinch of salt) for indigestion, or use roasted ajwain wrapped in cloth to clear nasal congestion
Known for its sweet, pungent, and heating nature, it can be used to regulate blood sugar, warm the system, and help fight infection. It can be used in herbal teas, oats, and morning porridge or can be paired with clove and cardamom in chai. Always remember, a small stick goes a long way.
Clove is known for reducing Kapha and Vata, has antiseptic and analgesic properties. It is best known for chai masala blends, or can be steamed with tulsi and ginger.
Make sure to avoid raw salads or street food as contamination is high.Always consume freshly cooked food, warm and spiced. So, when you cook with spices for their energetic and healing properties, your food ends up becoming therapy.
