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Include all six flavors in your menu, discover the properties of the five spices, and prepare three warming drinks to find balance in the spirit of Ayurveda.
According to the ideas of Ayurveda, while eating, we nourish not only the body, but also the senses – taste, of course, in the first place. To “satiate” it, to fully satisfy it, all six taste elements must be present in the food: salty, sweet, bitter, sour, pungent and astringent. Their balance in food is one of the conditions for physical, emotional and intellectual well-being, and hence a sense of satisfaction with life.
It is this kind of food that can make life “delicious”. How to include all the variety of tastes in the menu? Spices can play a key role here.
Why is it delicious
Why do we find sweet and salty tastes pleasant, but rather the opposite? Bitterness doesn’t just seem unpalatable—we tend to reject it because it’s associated with unpleasant, bitter experiences. According to Ayurvedic specialist Dr. James Brooks, one of the authors of the book Ayurvedic Secrets of Longevity and Absolute Health, the concept of six tastes allows us to analyze some of the features of the “Western diet”.
“Our normal diet consists mainly of three tastes – sweet, salty, and sour – that pacify vata, one of the three doshas,” he explains. Vata imbalance is typical of our modern times due to the fast paced, stressful rhythm of life and emotional problems: irritation, feelings of insecurity, anxiety and incessant restlessness. Since these feelings are associated with an excess of vata, we are attracted to the three tastes above. As a result, an excess of fat and sugar leads to an imbalance of another dosha, kapha. And anxiety is replaced by laziness, overweight, mental retardation, depression and greed.
According to the ideas of Ayurveda, the absence of the other three tastes in the diet leads to the fact that the body, as well as the emotional and intellectual spheres, is not satisfied. Dr. Brooks suggests balancing your diet according to the Six Tastes concept: “Not only will this help you to have an impact on weight and health, but it will also make it easier to deal with some bad habits.” For example, addiction to alcohol, he believes, can be generated precisely by dissatisfaction with the “taste of life.”
Doshas: three pillars of Ayurveda
The three doshas are the three “elements” that make up everything that exists. Each of the doshas is determined by the presence of energy of a particular quality. Our individual constitution is also formed from the ratio of doshas, while one of the doshas is considered dominant. Our lifestyle and environment can affect the level of this or that energy and “unbalance” one of the doshas.
Vata. Vata people are prone to a lean physique, lightness, quickness in thought and action. Variability is one of their key qualities. Balanced vata is creativity, enthusiasm and cheerfulness, if it is out of balance, anxiety, insomnia and digestive problems appear.
Pitt. Dominant pitta is typical for people of athletic build, rational, purposeful. If pitta is balanced, a person has a developed intellect and can be a good leader. If Pitta is out of balance, it makes him overly critical, irritable and aggressive.
Kapha. People of the kapha constitutional type have a large (even full) body, think and move slowly, and are distinguished by emotional stability. A balanced kapha gives a person such qualities as calmness and devotion. Its excess leads to inertia, stagnation in the body.
To determine which of the doshas dominates in your case, the test will help.
Restore balance
Spices will help correct the situation. They are designed precisely to saturate the dish with different shades of taste – we just need to master the art of using them. In the theory of Ayurveda there is a principle of “harmonizing tastes”.
For example, cotton has bitter and astringent tastes, and if it is out of balance, spices such as ginger, cumin, anise, tamarind, mustard seeds will help.
The tastes associated with Pitta are sour, salty and spicy. They are balanced by fennel, cinnamon, cardamom, coriander. “Fiery” in nature, pitta least of all needs an increase in internal fire, and the amount of hot spices should be minimal. People of this type should not abuse chili, mustard and cloves.
Kapha corresponds to sweet, salty and sour tastes. Kapha people often suffer from a lack of “digestive fire” and a slow metabolism, so almost all spices are good for them – just do not use salt and tamarind in large quantities.
In the top five
There are spices that have a beneficial effect on all three doshas. They are present in the preparation of almost every dish of Ayurvedic cuisine: these are turmeric, ginger, fennel, cinnamon, coriander.
Turmeric is a natural antiseptic with a strong anti-inflammatory effect. “It contains substances that block most of the biochemical reactions that lead to inflammation of one kind or another,” confirms Bharat Aggarwal, professor at the Center for the Study of Cancer at the University of Texas (USA). “Meanwhile, 98% of all our diseases are associated precisely with the inability of the body to cope with inflammatory processes.” Ayurveda recommends including turmeric in your daily diet.
Ginger in Ayurveda is called a universal medicine. Its beneficial effect on digestion and effectiveness in colds is widely known. In addition, ginger has analgesic properties and is able to lower blood sugar and cholesterol levels.
Fennel is rich in phytoestrogens, which have a range of health benefits. One of them is increased lactation, so Ayurveda recommends it for nursing mothers. It also eliminates bloating and reduces nervousness. If you eat a pinch of fennel seeds after a meal, it will help digest food and make breathing easier.
Cinnamon is able to resist the development of mold and other fungal and yeast microorganisms that can cause various diseases. Another property of cinnamon is the ability to lower blood sugar levels. Ayurveda recommends it for those who are sick or at high risk of developing diabetes. Scientists have proven that the substances contained in cinnamon have a positive effect in type XNUMX diabetes. Also, cinnamon improves blood circulation, relieves muscle pain and, in combination with ginger, is used for colds.
Coriander (cilantro) is included in many Ayurvedic recipes. It improves digestion, helps with neuralgia and rheumatism. And an extract or decoction of coriander leaves relieves anxiety and irritability.
To each his own drink
Vata: milk with cinnamon. Sweet, enveloping, warming drink helps relieve tension and anxiety. Pour a handful of crushed figs or dates with a liter of warm milk, add 5 cardamom grains, a cinnamon stick, half a teaspoon of turmeric and dry ground ginger. Boil. For a cold, you can add a few cloves and one bay leaf. This drink is best consumed at night.
Kapha: ginger tea. This spicy sweet and sour drink enhances the “digestive fire”, regulates weight and appetite. Grind two roots (80 g) of fresh ginger, add 2 tbsp. l. sugar, ½ tsp. salt, a pinch of chili pepper, pour a liter of boiling water. Bring the mixture to a boil and simmer for about 20 minutes. Remove from heat and add the juice of half a lime.
Pitta: spiced tea. The astringent taste of strong tea, the softening properties of milk and the balancing effect of spices will help relieve irritability and restore emotional balance. 6 tsp black tea, 6 cardamom grains, 2 cinnamon sticks, ½ tsp. dry ginger, 4 tbsp. l. sugar pour a liter of boiling water, let it brew. Add half a glass of milk, bring to a boil, simmer for 5 minutes over low heat.
Remove toxins
“Weak digestion and poorly digested food is the main source of toxins produced in the body, on this both Ayurveda and academic medicine are completely unanimous,” says Gabriel Benjamin, an Ayurvedic specialist and yoga teacher. – Spices also help break down toxins and remove them. They also help to increase the “digestive fire”, that is, stimulate the secretion of digestive juices, improve blood circulation and peristalsis in the gastrointestinal tract, preventing the formation of toxins itself.
When using spices, it is important to remember another principle of Ayurveda – moderation, which means introducing spices into your diet gradually, observing a sense of proportion, advises Gabriel Benjamin. “Discovering spices means learning to enjoy both food and life more,” he assures.
About it
- Sally Morris, Lesley Macley “Spices”, Rosman, 2002. All about the origin, properties and use of spices.