Abstract

CONCEPT AND SIGNIFICANCE OF USE OF SPICES AS PER AYURVEDA

Dr. Preetam Singh*, Dr. Om Prakash sharma and Dr. Naresh Garg

ABSTRACT

Introduction: Ayurveda is one of the oldest systems of medicine. The first and foremost aim of this sacred science is preservation of health. The most important factor for attainment of health is nutritious and balanced diet. The components of diet, rules of dietetics, role of particular diet in different diseases, seasonal diet regimen is widely described in classical texts of ayurveda. It emphasises not only on the material quality of food but also on the selection of food, its processing and cooking etc. There are eight factors which determine the utility of various types of food and karana or samskara (method of processing) is one of them. One of the important aspects of dietetics is adding proper spices or condiment to food while cooking. Pippali (Pepper), shunthi (DryGinger) hingu (Asafoetida), jiraka (Cumin) are some examples of commonly used adjuvants. Aim and Objective: To explore and analyse the concept of use of spices in Ayurveda. Materials and Method-Review of classical texts of ayurveda regarding the concerned matter was done followed by scientific analysis. Result and Conclusion: Spices enhance the taste and flavour of the food and aids in digestive secretions. In addition to this, they are rich in nutrients, have medicinal qualities and possess antioxidant properties. Thus, they help in maintenance of health and have disease curing properties also.

Keywords: Ayurveda, cooking, food, spices.