Just like spices, fresh herbs are used widely in Ayurvedic cooking for their flavor and health benefits. Cilantro, parsley, and mint are among the most common in Indian cooking.
Mint is known as pudina in Sanskrit. It’s a popular cooling herb with a sweet taste and a pungent aftertaste. There are many varieties of mint, spearmint and peppermint being the most common. They both contain aromatic menthol that refreshes the senses and helps clear the airways.
The Ayurvedic benefits of mint
There are many medicinal uses of mint leaves in Ayurveda. Most varieties of mint balance all three doshas, and are especially helpful for balancing fiery Pitta.
Mint is an excellent digestive aid that stokes agni, the digestive fire, without overheating. It's a popular ingredient in digestive teas and can help minimize acid indigestion. Its strong vapors also benefit the respiratory system by soothing and opening up the lungs.
Mint in the Ayurvedic kitchen
Mint can be enjoyed year-round, but is particularly beneficial during the summer months to help cool down the body and mind. Mint & Fennel Lassi is a delicious way to aid digestion. Watermelon Juice with Mint and Lime is another summer drink favorite.
Add fresh mint to Ayurvedic Cilantro Chutney for a healthy and flavorful condiment for meals. Use tea-cut dried mint, along with other whole spices like cinnamon, cloves and black pepper to season rice.
Mint is a mainstay in the Ayurvedic kitchen. Its cooling, refreshing qualities balance the doshas, support digestion, and the respiratory system. Explore more Ayurvedic recipes with herbs and spices.
© 1999, 2021 Maharishi AyurVeda Products International, Inc. (MAPI). All Rights Reserved. MAPI does not provide medical advice, diagnosis or treatment. These statements have not been evaluated by the Food and Drug Administration. Products are not intended to diagnose, treat, cure or prevent any disease. See additional information.