Ingredients turmeric Shadrasa kashaya


The Golden Wonder, the Super-spice, the Queen of Spices; call it what you wish, the humble turmeric is definitely worthy of all these titles and more.

Native to the Indian subcontinent, this bright orange-yellow hued spice with a unique earthy taste and a hint of bitterness is also packed with an array of healing properties.

Growing and Harvesting Turmeric

Native to South Asia, turmeric is a perennial herb that grows up to 1 meter high. Though the rhizomes or tubers that grow underground are primarily used, the leaves too are used in certain cuisines. The plant requires a well-drained fertile alluvial soil; a frost-free climate with at least 1500mm rains annually.

Originally from India, turmeric is now cultivated throughout tropical Asia and other tropical and sub tropical parts of the world.

Turmeric is one of the easiest plants to grow.  In fact, if you live in a favorable environment you can grow turmeric in your terrace or backyard. Just break the rhizome into small pieces and place it at least 2 inches below the soil surface with the buds facing up. With proper care, the plant will be ready to harvest in about 10 months.

For harvesting, just dig up the plant completely once the leaves become yellow and stems start to dry. Cut the required amount of turmeric rhizomes and replant the rest.

After thorough cleaning, boil the turmeric rhizomes, peel them and dry them well in sunlight. After they are nicely dried powder them and your organic turmeric powder is ready to use.

Getting back to the Roots

Also known as the Indian Saffron, turmeric has been used in India for tens of thousands of years. Not only is it a necessity in most Indian cuisines, this super spice is probably nature’s most powerful antioxidant and anti-inflammatory.

Not only is it packed with proteins, healthy fats, carbohydrates and fiber, turmeric is also rich in manganese, iron, potassium and vitamin C.

Turmeric is beneficial both topically and internally.  It is a go-to spice that is used not only to soften the skin and clear blemishes but also treat ringworms, fungal infections and to heal small wounds and burns. Consuming turmeric can help lower blood sugar levels; give relief from arthritis pain and PMS pains, prevents any digestive issues, control hypertension and heal some eye disorders. Studies have proved that it’s also used in prevention and therapy of Cancer and Alzheimer’s.

Curcumin – The Wonder Compound

Forming about 2%-5% of turmeric, curcumin is the active ingredient of a dried turmeric root. This compound is highly anti inflammatory with zero side effects. It also has potent antioxidants that help neutralize the effect of free radicals. Curcumin also boosts the levels of BDNF, a hormone in the brains that increases the growth of new neurons and fights degenerative processes. Studies have also showed that curcumin may help prevent and perhaps treat arthritis, cancer and Alzheimer’s even.

Turmeric and Ayurveda

Also known as Haridra, turmeric’s healing powers have been used in Ayurveda since eons. It’s Tridoshic; its heating quality balances Kapha and Vata doshas while the bitter taste balances the Pitta.

Primarily used for purifying blood, treating skin ailments and sometimes even in treatment of lung, liver and heart diseases, turmeric is also used both as a curative and preventive agent in the treatment of diabetes. Since it’s anti-bacterial turmeric is also used to heal infected wounds.

Piperine in black pepper helps in absorption of turmeric, it in fact increases the benefits by tenfold and is hence almost always consumed together.

Unexpected ways to use Turmeric

Other than its flavor enhancing and medicinal properties, turmeric has few more tricks up its sleeves.

  • Adding turmeric to dairy products like milk, curd, cheese or cottage cheese increases their shelf life.
  • Sprinkling some turmeric powder on the floor and kitchen slabs prevents ants.
  • It is a great natural dye for clothes and linens; take advantage of its bright orange stain and use some turmeric paste in your DIY dye projects.
  • Include turmeric in your beauty routine to get an acne free glowing skin.
  • Treat itchy scalp by applying a mixture of olive oil and turmeric on your scalp for 15 minutes before washing off.

We have used turmeric in:

Quick Facts

Name: Turmeric
Scientific Name: Curcuma Longa
Cultivated in: South Asia
Other names: Curcumin, Curcuma aromatica
Habitat Warm weather, Tropics
Soil Well-drained rich soil with high organic content. Avoid water-logged soil.
Plant Size Can reach to 3 feet
Aroma Earthy mustard like
Plant parts used Roots, Leaves and Flowers
Major Nutrients Vitamin C
Beta Carotene
Vitamin B6
Dietary Fiber

Ayurvedic Facts

Sanskrit Name: Haridra, Kanchani, Ausadhi
Taste: Pungent, Bitter
Energitics: Hot
Effect on Doshas: Balances all three Doshas i.e Vata, Pitta and Kapha
Used for Treating: Skin Disorders, Stomach Ailments, Throat Infection, Bacterial Infections, Inflammation,Anemia, Diabetes, Heart Ailments etc

Known as in

Hindi Haldi
Bengali Halud, Pitras
Oriya Haldil
Gujrati Haldhar
Telugu Pasupu
Marathi Halede, Halad
Malayalam Manjal
Tamil Manjal
Konkani Halad
Kannada Arshina

Ingredients Nutmeg Shadrasa kashaya


Evergreen Myristica fragrans tree, is the only tree that is the source of two amazing spices that is revered worldwide – Nutmeg and Mace.

Native to the Maluku island also known as the Spice Islands in Indonesia, nutmeg tree is commonly grown in the tropical areas of the world like the India, Caribbean etc.

Thanks to its warm and nutty flavour, nutmeg can be used in both sweet and savory dishes. It also has an array of incredible compunds that is beneficial to promote your overall health.

Growing, Preparing and Storing Nutmeg

The nutmeg tree thrives well in tropical climate. It can reach to heights of 50-60 feet when fully grown. With oblong shaped leaves and small yellow flowers, nutmeg spice is found inside the seed the light yellow fruit.

Once mature the fleshy part of the fruit bursts open to reveal the kernel. This kernel is envelped with a lacy delicate aril, this is the spice Mace. First, the mace is gently peeled away from the kernel. Then this kernel is dried under the sun for 6-8 weeks or sooner with the help of a drying machine till the inner seed shrinks away from the shell and starts rattling inside the kernel. Once ready, the shells are cut open to revealthe shriveled nutmeg. This nut is then dipped in  lime water to prevent any infestation and seed germination.

Nutmegs are sold as is or in a powdered form. Though both are equally good it is prefered to purchase whole nutmeg that can be powdred before use. Nutmeg, when stored in a air tight glass container and placed in a cold, dark place will retain its freshness for many months.

Nutty Essentials

A pungent fragrance combined with a warm and sweetish flavor makes nutmeg versatile enough to be added to both sweet and savory dishes. It is a key ingredient in cheesy dishes like alfredo and very commonly used in eggnog and pies. It can be used by itself or combined with other earthy spices.

Even though it is used sparingly, nutmeg has a great impact on your health. It’s got a rich nutritive content consisting of vitamins, fibers, manganese, magnesium, thiamin, folate, copper and more.

Nutmeg is in antioxidants, compounds that protect your cell from damages caused by free radicals. It is also known to be an analgesic, anti-inflammatory and a chronic pain reliever.

For generations, nutmeg has been used as a home remedy to fight insomnia; a pink of nutmeg in warm milk is all that it takes. Studies have also shown that scent of nutmeg helps reduce weakness and improves the duration of deep sleep.

Ayurveda and Nutmeg

This aromatic warming spice pacifies vata and kapha and increases pitta. It is pungent, bitter and astringent in taste.

Nutmeg has been used in Ayurveda for a very long time, especially for helping with depression. In fact it even has fewer side effects when compared to allopathic medication.

Rich in carmative properties, nutmeg helps aid digestion. It can be consumed with ginger and cold water or applied topically. If consumed with honey, nutmeg helps give relief from nausea and indigestion.

Nutmeg oil can also be massaged locally to help with rheumatic pains on the joints.

We have used Nutmeg in:

Quick Facts

Name: Nutmeg
Scientific Name: Myristica fragrans
Cultivated in: Caribbean, India
Other names: Fragrant nutmeg
Habitat Tropical regions
Soil Well drained clay to red soil
Plant Size 30-50 ft
Aroma Rich, sweet
Plant parts used Seed
Major Nutrients Energy
Total Fat
Dietary Fiber
Vitamin C

Known as in

Hindi Jatiphal
Marathi Jatiphala
Telugu Jajikaya
Gujrati Jayaphala
Bengali Jatiphala
Malayalam Jathika
Tamil Cati-k-kay
Kannada Jakayi

Ayurvedic Facts

Sanskrit Name: Jatiphala
Taste: Pungent, Bitter, Astringent
Energitics: Waming
Effect on Doshas: Balances Kapha and Vata, Increases pita
Used for Treating: Oral infection, Stomach Infecions, Rheumotoid pains, Insomnia

Ingredients Mace Shadrasa kashaya


Revered during the golden age of spice route, mace is a magical spice indeed. This lacy bright red aril (outer coating) of the nutmeg seed has a distinct character of its own.

Originally from the tropical forest of the Maluku Island in Indonesia, also known as the ‘Spice Island’, mace is used in cuisines all over the world.

Growing, Preparing and Storing Mace

Mace is derived from the nutmeg fruit. The nutmeg tree is evergreen with oblong shaped leaves and small yellow flowers. The fruit is light yellow and resembles an apricot, as it matures the fleshy part bursts open revealing the seed. The seed is dried until the inner nut rattles inside the shell, that edible oval shaped nut is Nutmeg. The aril covering the shell is Mace.

In its natural state mace is bright red and 35 mm in length, as it dries it loses it colors but develops its characteristic aroma.

This aromatic spice is extensively found in Indonesia, Southern India and Sri Lanka.  The tree takes about 20 years to start bearing fruits and it fruits up to three times in a season.

The fresh mace is gently peeled away from the nutmeg shell. The entire lace is dried in shade for 3-4 days. Dried mace is sold as is or crushed and powdered before selling. The dried mace is mostly flattened and separated into ‘blades’ before being used in any cuisine. The flavor is so strong that one blade is enough to add the right amount of taste and aroma to any cuisine.

Ground mace has a longer shelf life when stored in an airtight container in a cool dark place.

Lacy Lavishness

One of the most sought after spices, mace has a pleasant taste and give saffron colored hue to the dishes. Though it is used in sweet dishes, mace really shines and is sought after for savory dishes. It is one of the main components in Indian garam masala powder and Moroccan rass-el-hanout. The flavor can become bitter if cooked for too long so usually mace is added towards the end of a cook as a finishing spice. Also, the mace blades should be removed before serving.

In Southeast Asia and China mace is used more for its medicinal properties than in cooking. The essential oil is extracted from the dried arils and has been used to aid in the relief of toothaches, muscular pains, nausea, healing digestive systems and more.

Mace is power packed with nutrients, including vitamin A, thiamin, Vitamin C, calcium, sodium, copper, iron, zinc, manganese, magnesium and more. Freshly prepared brew of mace and honey has been used to get relief from nausea  and indigestion.

Mace and Ayurveda

Known as Jatisasyya or Jatiphala, mace has been known to supplement pitta and pacify kapha and vata doshas.

It has been used in various concoctions and brews as remedy for insomnia, congestion, rheumatism, impotence, colic pains, erectile dysfunction, asthma and is also an excellent tonic for the brains.

We have used Mace in:

Quick Facts

Name: Mace
Scientific Name: Myristica fragrans
Cultivated in: Indonesia, South India, Sri Lanka
Other names: Macis (French), Muskatlute(German)
Habitat Tropical climate with humid conditions
Soil Clay loam, sandy loam, red laterite soil
Plant Size 18m
Aroma Sweet Peppery
Plant parts used Fruit
Major Nutrients Vitamin A
Vitamin C

Known as in

Hindi Javithri
Marathi Jaipatri
Gujrati Javintri
Telugu Japathri
Malayalam Jathipathri
Tamil Jadipattri
Kannada Kandan Lippili

Ayurvedic Facts

Sanskrit Name: Jatiphala, Jatisassya
Taste: Pungent, Bitter
Energitics: Hot
Effect on Doshas: Supplements pitta, pacifies kapha and vata
Used for Treating: Insomnia, congestion, rheumatism, colic, indigestion, impotence, erectile dysfunctions,  asthma, headache, jaundice

Ingredients Mace Shadrasa kashaya Kashaya powder near me Organic kashaya powder Healthy beverage Best health drink Ayurvedic health drinks in India


Native to Europe and Asia, Licorice is the sweet root of the Glycyrrhiza plant. Valued for its flavor, licorice is believed to help with overall vitality of health and has been used in traditional Chinese medications for thousands of years.

In fact licorice is about fifty times sweeter than white sugar.

Growing Licorice

Licorice is a perennial herb that can grow to up to 1.2 m in height. With long woody stems and compound leaves, licorice plants also have pale blue flowers and bear pod like fruits that contain seeds inside.

The plant thrives in a dry cold climate on fertile soils. They are propagated using stem cuttings. These cuttings start to sprout in about 15-20 days and the plan is ready for harvest in about 3 years. The roots are harvested in winter, once done they are sorted, cleaned and then dried in the sun for 2-3 days and then in the shade for about 10-12 days. The dried roots. There should be less than 10% moisture in the roots for them to be cut into convenient sizes, graded and packed.

Sweet Benefits

The first thing that comes in everyone’s mind when they hear the term ‘licorice’ is ‘candy’. Most of the time the ‘candy’ licorice found these days are not made from the true roots. In fact licorice has more to offer on the health front than being just another confectionary.

It is believed that the Greek used Licorice to help treat respiratory problems. Licorice also plays a vital role in ancient Chinese medications, believed to reduce the toxicity in other elements. The Japanese use it for regulating menstrual cycles

Research shows, licorice can be of great use to get relief from skin irritations caused due to eczema. It can also be used to treat peptic ulcers, hepatitis B and C and respiratory infections.

But, licorice is not recommended for long term or continuous usage. Excess consumption of licorice will reduce the potassium levels in the body and cause sodium retention. Those with high blood pressure or kidney issues and pregnant women should avoid consuming this sweet root.

Ayurveda and Licorice

Known as Yashtimadhu, meaning ‘sweet root’, licorice is a sweet cooling root. It balances vata and pita and has been used since ancient times in Ayurveda.

Despite being sweet, it is said to be and excellent blood sugar levels monitor and has been a part of many home remedies.

Being an excellent anti inflammatory and analgesic agent, licorice can be used to treat osteoarthritis, stomach infections, sore throat, hyperacidity, stomach ulcers and more.

It can also help in regulating menstrual cycles, prevent premature greying of hair, reduce dark spots and blemishes from the skin and reduce abdominal fat.

Dried licorice powder can be mixed with warm water and consumed. For topical application it is preferred to make syrup out of this.

But like all everything, licorice too should be consumed in measured quantities.

We have used Licorice in:

Quick Facts

Name: Licorice
Scientific Name: Glycyrrhiza glabra
Cultivated in: Asia and parts of Europe
Other names: Mulethi
Habitat Dry cold temperature
Soil Rich forest soils, sandy loam soils
Aroma Anishe seed, earthy
Plant parts used Roots

Known as in

Hindi Mulethi, Mithilakdi
Marathi Jeshtamadhu
Telugu Atimadhuramu
Gujrati Jethi Madh
Bengali Jashtimadhu
Malayalam Itarttimadhuram
Tamil Atimadhuram
Kannada Jeshtamadhu

Ayurvedic Facts

Sanskrit Name: Yashtimadhu
Taste: Sweet
Energitics: Cooling
Effect on Doshas: Balances vata and pita
Used for Treating: Eczema, Irredula menses, Addison's disease, Earache, Stomach ulcers, constipation, skin irritations

Indian Sarsaparilla

Indian sarsaparilla

Also known as False Sarsapilla, Sugandhi roots and Nannari roots, Indian Sarsapilla has a strong vanilla and cinnamon flavor.

Considered to be a very sacred herb, Indian sarsaparilla has a deep routed history in Indian medication. It is believed that Indian Sarsaparilla helps in increasing the energy levels in your body, in turn making you feel young.

Found mainly in Central and South India, this herb is also found in Sri Lanka.

Growing Indian Sarsaparilla

This plant is a fast growing thin perennial vine with prickly stems that cling onto surrounding plants for support. The leaves are oval shaped, slender with a smooth feel. If it’s in a suitable environment this plant with flower all year round; the flowers are small yet elongated in light green and purple hues.

The roots are hard, linear, with one main root with multiple small protruding branches. They emit a sweet scent that is similar to vanilla, cinnamon and almonds combined.

The plant is propagated from stem and the rootstock cuttings; the later is preferred. The cuttings are planted between July and September; the plants start initiating roots in about 45 days.

The roots when harvested are odorless, bitter and sticky. They are dried and boiled in order to produce the extract.

Rooted with Goodness

In India nannari is most commonly consumed in form of delicious beverages and drinks.

For making the sherbets or juice, fresh nannari roots are preferred. Only the barks of the roots are used, the white portion inside is discarded. These barks are washed and cleaned then cooked along with water, sugar and salt to make syrup. This syrup that can be refrigerated for a month is then mixed with milk or water for consumption.

Indian Sarsaparilla has been used for its healing properties since many years. The roots are prepared in various forms depending on the requirement; they are mostly dried and powdered then mixed with other herbs.

It is mainly used to detoxify the organs and purify the blood. It acts as a diuretic and helps prevent and treat urinary tract and bladder diseases.

This versatile root is very effective in the treatment of fever, gout, chronic nervous diseases, intestinal gas and more. The paste of its roots can be applied locally for arthritic pains.

Also known as Anantmoola, it is said that this herb helps improve the quality of sleep with an increase in dream activities. In fact the natives of the Himalayan mountains are known to powder the roots and leaves to blend them with various other herbs and smoking them. This puts them in a profound state and gives them clear vivid dreams.

We have used Indian Sarsaparilla in:

Quick Facts

Name: Indian Sarsaparilla
Scientific Name: Hemidesmus indicus
Cultivated in: Central and South India
Other names: Nannari, Anantmool
Habitat Sunny
Soil Fertile slit clay soil
Aroma Cinnamon, Vanilla
Plant parts used Root, Leaves

Known as in

Hindi Anantamul
Marathi Anantvel
Telugu Nannari
Gujrati Sariva, Upalasari
Oriya Onotomulo
Malayalam Narunenti
Tamil Nannari
Kannada Sodadeberu

Ayurvedic Facts

Sanskrit Name: Anantamul
Taste: Bitter, Sweet
Energitics: Cooling
Effect on Doshas: Pacifies Kapha, Vata and Pita
Used for Treating: Insomnia, Kidney Problems, Anemia, Fatigue, Ulcer, Leucorrhea

Indian Long Pepper Ingredients Shadrasa kashaya

Indian long pepper

Also known as Pippali, Indian Long Pepper is a unique spice to have in your spice box. It has a complex flavor, fruity with hints of nutmeg, cardamom and cinnamon.

Though not as famous as its close relatives – black and white round pepper, it’s packed with flavor, nutrients and compounds making it equally if not more essential to use.

Growing the Indian Long Pepper

Indian long pepper, as the name suggests is indigenous to the Indian subcontinent. Though mostly derived from wild plants, it is also grown in small areas in the lower hills of West Bengal, the Khasi hills, Eastern Uttar Pradesh,Madhya Pradesh, Maharashtra, Kerala, Karnataka and Tamil Nadu.

The fruits and the roots of this plant are commonly consumed. Its leaves are about 5-9 cms long and about 5 cms wide. The flowers are cylindrical and short and produces multiple fruits. These fruits are shining dark green in color when immature and turn blackish green in color once fully matured.

For growing long pepper the vine cutting needs to be rooted in polythene bags filled with pot mix. They are usually planted in the nursery in March-April and then planted in the main field by May.

The plant requires a hot, humid climate. Though it thrives well in a variety of soils, light porous well drained soil with high organic content is highly optimum for them.

Peppered with Goodness

The Indian long pepper is packed with an arsenal of health benefits. Unlike other spices this one is more beneficial to your health when unripe. Once plucked it is dried under the sun in partial shade and then used.

It is rich in alkaloids and analgesic. It also has a ton of glycosides, resins, sugar, saturated fat and more.

Long pepper contains a chemical known as piperine, which helps fight parasites and other infectious agents in turn helping keep the liver free of toxins and preventing stomach related issues. Long pepper has also proven to help lower the blood sugar levels.

It is also used to aid weight loss, help get relief from breathing problems and regulate menstrual cycles.

Indian Long Pepper and Ayurveda

Pippali, as it is most commonly known in Ayurveda has a host of uses. It is a tridoshic herb and is suitable for all body types.

Used as a herb and a culinary spice, long pepper is not only useful to treat digestive issues but also give relief from cold, congestion, reproductive issues, stress and other related issues.

This pepper can be consumed by adding to any of your savory dishes. You can also make a healing brew by combining this with turmeric, ginger and honey for getting relief from allergies or flu. A combination of fresh aloe vera and long pepper is good for hormonal balance, in turn regulating the menstrual cycles and helping maintain clear skin.

This herb is highly potent and should be consumed in small dosages.

We have used Indian Long Pepper in:

Quick Facts

Name: Indian Long Pepper
Scientific Name: Piper Longum
Cultivated in: All over India
Other names: Long Pepper, Pippali, Pipli
Habitat Hot and Humid
Soil Thrives in variety of soils
Plant Size Leaves: 5-9cm, Flowers: 1.25 - 7cm
Aroma Mild Spicy
Plant parts used Fruits, Roots
Major Nutrients Piperine
Volatile Oils
Saturated fats
Essential oils

Known as in

Hindi Pipli
Konkani Pipli
Marathi Pimplli
Gujrati Pipari
Telugu Pippalu
Urdu Pipal
Malayalam Tippali
Tamil Tippili
Kannada Kandan Lippili

False Pepper Black

False pepper black

Known as Embella ribes and Val Vidanka, the False Black Pepper gets its name because of its similarities in appearance to the black pepper plant.

This outsized climbing creeper shrub has a fragile, flexible whitish grey stem with tapering branches. The leaves are elliptical in shape and the flowers range from greenish yellow to pinkish white. The fruits are similar in appearance to black pepper.

The fruit of vidanka is wrinkled and globose in pale red to almost black color. These fruits have a brittle external with a solitary seed. This seed is covered with tiny, crystalline powder and depressed at their base.

Commonly found in the hilly regions of central and lower the Himalayas, Arunachal Pradesh, Assam, Andhra Pradesh, Karnataka, Tamil Nadu and Kerala. Aside from India, False Black Pepper is also found in Sri Lanka, Southern China ad certain pats of Africa.

Ayurveda and False Black Pepper

This pungent, astringent tasting herb balances Kapha and Vata.

Ancient Indian physician Sushruta had claimed that the false black pepper also known as the vidanga fruit possesses restorative and anthelmintic properties. In his texts he has recommended using this fruit along with liquorice root to prevent aging effects and to make the body stronger.

Vidanga infused water is also given to new mothers to prevent stomachaches and gas formation. This herb is considered to be a very potent antiseptic and is used to cure tapeworm infestations.

False black pepper possesses the ability to eliminate fat from the body, in turn helping combat obesity. It’s also used for protecting teeth, treating cavities and mouth ulcers.

Every part of this plant is beneficial one way or the other. The oil extracted from the plant is very effective against skin conditions like eczema. Rubbing the leaves on the head gives immediate relief from headaches. The bark of the roots gives relief from piles and the leaves are known to be effective in treating leprosy.

Overall this herb is an effective astringent, diuretic, anti-inflammatory, antibacterial and carminative. It contains tannins, volatile oil, resins, embelin and fatty acids.

We have used False Black Pepper in:

Quick Facts

Name: False Black Pepper
Scientific Name: Embelia ribes
Cultivated in: India, China, Sri Lanka
Other names: Vidanga
Habitat Hilly region. Heights upto 1500m
Soil Black well drained soil
Aroma Peppery
Plant parts used Roots, Leaves, Seeds

Known as in

Hindi Vayavidanga
Marathi Kokla
Gujrati Vayavadang
Bengali Virang
Malayalam Vizhal
Tamil Vaivilangam
Kannada Vayu Vilanga

Ayurvedic Facts

Sanskrit Name: Vidanga
Taste: Pungent, Bitter
Energitics: Waming
Effect on Doshas: Balances Kapha and Vata
Used for Treating: Flatulence, Tape Worm, Piles, Fever, Inflammation, Skin Infection

Dried ginger Shadrasa kashaya

Dried ginger

Also known as Saunth or Chukku, dried ginger is basically fresh ginger that has been dried. This dried root is usually ground into a fine slightly brownish powder that is packed with a strong aroma and a pungent flavor.

Ground ginger can withstand high cooking temperature without any change in the flavor.  Easy to store, dried ginger powder has a shelf life of about a year.

Native to South East Asia, ginger is currently cultivated in Africa, Australia and Jamaica.

Growing and Processing Dried Ginger

India is one of the top producers of ginger; it’s cultivated mostly in Karnataka, Orissa, Assam, Arunachal Pradesh, Meghalaya and Gujarat.

Ginger needs a warm and humid climate. It thrives best in well-drained loam soils rich in humus. Since it’s an exhausting soil its not advised to grow ginger in the same soil year after year.

While planting the rhizome with the purpose of drying, the fiber content, volatile oil content and non-volatile ether extract are the important quality parameters to be kept in mind. The size too is a very important factor to consider, big ginger roots have high moisture content and they may not dry easily.

For dried ginger, the rhizomes are harvested after the leaves turn yellow and start drying, which is about 8 months after planting. The harvested rhizomes are first cleaned manually to remove the dried roots and soil then broken into sufficiently large sized rhizomes. After cleaning, these rhizomes are peeled gently to avoid damage to the oil-bearing cells that are present just below the outer skin. These rhizomes are again washed before drying under the sun till they get a brown wrinkled surface and a dark brown inner

The Zing Factor

The unique flavor of ginger comes from its primary bioactive compound called Gingerol. Drying creates a whole new compound called Shogaols that enhances its flavor profile.

Thanks to its punchy gingery flavordried ginger is used in many baked goods, like gingerbread and cookies.

Since dried ginger is extremely pungent it is very useful to keep the body healthy during cold weathers. It is used to clear away congestion, improve sluggish digestion and improve metabolism.

Dried ginger also helps balance blood sugar levels, regulate cholesterol levels, calm nausea and PMS cramps too.

Dried ginger that has been powdered has a shelf life of close to one year.

Dried Ginger and Ayurveda

Ayurveda treats dried and fresh ginger as individual components; they even have unique names.

Dried ginger is also one of the three ingredients in the popular digestive formula Trikatu. A warming spice with a pungent taste, it helps pacify Vata and Kapha  and increases Pitta.

Dry ginger is commonly used in many Ayurvedic formulations particularly for digestion, joint pains and respiratory ailments.

We have used Dried Ginger in:

Quick Facts

Name: Dry Ginger
Scientific Name: Zingerber Officinale
Cultivated in: India
Other names: Saunth
Habitat Warm and Humid
Soil Well drained loamy soils
Plant Size 2 to 3 feet
Aroma Sharp, Penetrating aroma
Plant parts used Rhizome
Major Nutrients Carbohydrate
Dietary Fiber
Vitamin C
Vitamin B6
Folic acid

Known as in

Hindi Saunth
Marathi Suntha
Gujrati Soonth
Telugu Sonti
Malayalam Chukku
Bengali Sonth
Tamil Sukku
Kannada Shunti

Ayurvedic Facts

Sanskrit Name: Sunthi
Taste: Pungent, Spicy
Energitics: Warming
Effect on Doshas: Pacify Vata and Kapha, aggtevates Pitta
Used for Treating: Respiratory Ailments, Digestive Issues, Congestion, Nausea, PMA Cramps

Cumin Shadrasa kashaya


Valued for its distinctive warm aroma and nutritious flavor, Cumin has been around in the spice world since eons.

Native to Egypt, cumin was one of the primary ingredients used in the mummification process.  It was very popular in Europe during the Middles ages, the Greeks and Romans loved using cumin since it was just as tasty and rare as the black pepper.

Currently, cumin is a staple in Indian and Mexican cuisine and also commonly used in European, Middle Eastern and North African dishes.

Growing and Harvesting Cumin

Cumin is an annual plant that requires a fertile soil and hot summer weather for 3-4 months to grow and mature completely. It is usually sown in spring so that it can soak in the warm summer weather and grow.

The seeds are placed in groups of 4 about 1/4th inch below the soil surface with a distance of at least 8 inches between them. This helps the seeds to mature without getting overcrowded.

The plant can survive with limited rains and if you are growing it at home you just need to water the plant once in a week.

Cumin can be harvested about 4 months after the seeds are planted. When some of the seed clusters are ready the supporting stems are cut down and the pods are placed in a paper bag that is hung upside down. After about 10 days the pods will dry and when rubbed between your fingers the cumin seeds will drop off.

If not used immediately the seeds need to be dried thoroughly and stored in a dry airtight container. They have a longer shelf life if stored as a whole spice instead of being powdered.

The Enchanting Spice

A member of the carrot family, like celery and parsley, cumin has been popular since the Middle Ages. It is said that the wives sent their husbands to war with a loaf of cumin spiced bread a sign of good luck and love.

In present times cumin is widely used in Indian cuisine featuring prominently in our garam masala. It’s also sprinkled in salads and yoghurt to add bursts of flavor

Cumin is also an excellent source of iron, manganese, magnesium and calcium. It is also rich in vitamin A, C, E and K. Cumin helps maintain blood sugar levels, in turn minimizes cravings for excessive carbohydrates.

The phytosterols present in cumin encourages the absorption of bad cholesterol in the digestive tractand thymol helps stimulate the glands to secrete enzymes that are responsible for complete digestion of food in the stomach and intestines.

When consumed with hot water cumin helps give relief from stomachaches and gas troubles.  It is also ideal for those suffering from respiratory disorders, like asthma and bronchitis acting as stimulating agent cumin helps loosen up the accumulated mucuous in the respiratory tract making breathing easier.

Cumin and Ayurveda

Cumin, also known as jiraka is used to make a variety of concoctions and medications in Ayurveda. It is bitter and slightly pungent. It decreases the vata and kapha doshas and increases Pitta dosha if taken it high quantity.

It is considered to be one of the best digestive tonics and is known to help eliminate toxins from the body. It absorbs fluids from the large intestines helping to bind loose stool.

Cumin is also very helpful for women to get relief from cramps during their menstrual cycle. Thanks to its Kapha clearing and antispasmodic qualities, cumin has been traditionally used during asthma attacks.

We have used Cumin in:

Quick Facts

Name: Cumin
Scientific Name: Cuminum cyminum L.
Cultivated in: India, Iran, Europe, the Middle East, North Africa, East Mediterranean
Other names: Cummin, Roman Caraway
Habitat Mediterranean climate
Soil Fertile, well drained
Plant Size 30-50 cm
Aroma Warm aroma
Plant parts used Seed
Major Nutrients Iron
Vitamin B1
Vitamin B6
Vitamin B3

Known as in :

Hindi Jeera
Marathi Jeere
Gujrati Jeeru
Telugu Jilakara
Malayalam Jeerakam
Bengali Jira
Tamil Jeeragam
Kannada Jeerige

Ayurvedic Facts

Sanskrit Name: Jiraka
Taste: Bitter and slighly pungent
Energitics: Cooling
Effect on Doshas: Decreases vata and kapha
Used for Treating: Digestive issues, Asthma, Stomach Infections, Throat Infections, Menstrual Cramps

Coriander Shadrasa kashaya


Coriander, also known as Dhanyaka or the rich one is a staple in all Indian kitchens. This understated spice is not only good in bringing together the aromas of different spices but also has various health benefits.

Warm, nutty and mildly spicy, the seeds can be used as is or in a powdered form. All parts of this beautifully delicate plant are edible; the leaves are often referred to as cilantro whereas the seeds are called coriander.

Growing Coriander

Believed to be native to the Mediterranean and the Middle East, coriander is now grown and used almost all around the world.

This annual plant prefers a warm well-drained soil and is sown in the months of March or April; seeds take about 4-5 months to ripen. Bight green, the herb has round stalks full of branches with fan shaped leaves and white flowers. They grow to about 2 feet in height.

Coriander seeds are greenish-brown in color with an aromatic taste and a distinct odor when dried and powdered.

The Bountiful Spice

Extensively used around the world as a garnish or a condiment in a fresh, dried or a powdered form, coriander must be one of the most under appreciated spices in the world. It emits a warm, citrus like flavor when crushed due to the pinene and linalool oil present in the plant.

Though the whole plant is edible, the seeds and leaves are most commonly used. It is favorable to buy coriander seeds and powder them before use so that it retains the flavor.

But its contribution to uplift the taste in a cuisine is a tiny needle in the haystack of benefits that it possesses. Coriander is packed with vitamins, magnesium, manganese, protein, iron, polynutrients and flavonoids. It has about 11 components of essential oils and six types of acids, each with its own unique helpful properties.

Coriander promotes a healthy digestive process by stimulating normal appetite and relieving intestinal gas. As a trusted source of dietary fiber, it ensures smooth bowel movements. It also ensures proper functioning of the liver and helps prevent any urinary tract infections.

Research has proven that coriander helps lower blood sugar levels by stimulating the secretion of insulin. It also helps control the bad cholesterol in our body.

The anti-inflammatory property of coriander helps give relief to those suffering from arthritic pain.

Cilantro and Coriander

Coriander and cilantro come from the same plant. Coriander is the seed whereas cilantro is the name given to the fresh leaves and stems of the same plant.

Despite coming from the same plant they have significantly different tastes, uses and nutritional profile.

Coriander with its ability to elevate the taste of other spices is used while cooking and since it loses its flavor when it comes in contact with heat, cilantro is usually added as a garnish.

Coriander seeds have low levels of vitamins but more mineral content whereas the cilantro leaves have low levels of minerals and higher levels of vitamins.

Coriander is a spice with warm, spicy and nutty taste and aroma whereas cilantro, the herb has a refreshing and fragrant taste and aroma to it.

Despite their differences, both cilantro and coriander have loads of health benefits and are known to aid in giving respite from many ailments.

Coriander and Ayurveda

Also known as dhanyaka, coriander is one of those rare herbs of which we use all the parts in various forms. This astringent tasting spice suits all three doshas and does not provoke Pitta like most spices.

In Ayurveda, it is used to cure coughing, incessant thirst and vomiting. It is also used as a coolant to relieve stress and heal infections from ones eyes. Coriander is also known help many pitta ailments particularly those related to the digestive and urinary system.

Often used with fennel and cumin, the trio helps get rid of flatulence and post meal cramps. It is also a cooling diuretic.

As the name suggests, coriander is rich in healing properties and may be used to aid ailments that may occur in any part of our body.

We have used Coriander in:

Quick Facts

Name: Coriander
Scientific Name: Coriandrum sativum
Cultivated in: All over the world
Other names: Cilantro, Chinese Parsley
Habitat Warm
Soil Well-drained moist nutrient rich soil.
Plant Size 2 feet
Aroma Sweet, Spicy
Plant parts used The whole plant
Major Nutrients Dietary fiber
Vitamin C

Ayurvedic Facts

Sanskrit Name: Dhanya, Dhanyaka
Taste: Astringent, Bitter
Energitics: Hot
Effect on Doshas: Balances all three Doshas i.e Vata, Pitta and Kapha
Used for Treating: Digestive ailments, Urinary tract ailments, Diabetes, Eye infections, Inflammations

Known as in :

Hindi Dhaniya
Bengali Dhane
Arabian Kubjar
Gujrati Dhana
Telugu Dhaniyalu
Farsi Kashneer
Malayalam Malli
Tamil Kottamalli
Kannada Kotthambari