Ayurvedic Turmeric Cooked in Ghee

A bright yellow-orange wonder herb, turmeric is one of the oldest, most significant spices known to man. Turmeric plants thrive in hot climates with light soils. The climates of India as well as Central America suit the growth of the tropical turmeric plant.

Turmeric, or “haridra” in Sanskrit, has many positive side effects according to Ayurveda, and is bitter, astringent and pungent in taste. Due to turmeric’s heating quality, it helps to balance Kapha and Vata doshas (mind-body types), and due to its bitter taste, it helps to balance the Pitta dosha, thus making it tri-doshic.

Turmeric contains curcumin, a proven anti-allergenic, especially good for the skin and for enhancing resistance to skin allergens. It also helps support healthy liver function, which aids assimilation and energy levels. It helps remove toxins throughout the physiology and is a powerful aid for building the immune system.


_Ayurvedsutra - Vol 2 Issue 5 & 6085 copy


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