Turmeric: Turmeric is a popular spice used in Ayurvedic cooking, known for its anti- inflammatory and antioxidant properties. It is used to add flavor and color to dishes such as curries, rice, and soups.
Cumin: Cumin seeds are often used in Ayurvedic cooking to aid digestion and provide a nutty, earthy flavor to dishes like lentils, vegetables, and meats.
Coriander: Coriander seeds and leaves are commonly used in Ayurvedic cooking for their anti- inflammatory and digestive benefits. They are used in a variety of dishes, including curries, soups, and stews.
Ginger: Ginger is a root that is commonly used in Ayurvedic cooking for its anti-inflammatory and digestive properties. It is used in dishes such as curries, soups, and teas.
Cinnamon: Cinnamon is a spice that is commonly used in Ayurvedic cooking for its warming and digestive benefits. It is used in dishes such as rice pudding, oatmeal, and baked goods.
Cardamom: Cardamom is a spice that is commonly used in Ayurvedic cooking for its digestive benefits. It is used in dishes such as chai tea, rice pudding, and curries.
Fenugreek: Fenugreek seeds are commonly used in Ayurvedic cooking to aid digestion and improve blood sugar levels. They are used in dishes such as curries, soups, and stews.
Holy basil: Holy basil is an herb commonly used in Ayurvedic cooking for its anti-inflammatory and immune-boosting properties. It is used in dishes such as soups, stews, and teas.
Ashwagandha: Ashwagandha is an adaptogenic herb commonly used in Ayurvedic cooking to improve energy levels and reduce stress. It is used in dishes such as soups, stews, and smoothies. Overall, these Ayurvedic herbs and spices not only add flavor to your dishes but also provide numerous health benefits, making them a great addition to any kitchen.
