In Ayurveda, ama means toxins, or improperly digested food. Cooking food with spices is one way to reduce ama in Ayurveda; it aids digestion; improves assimilation of nutrients; and makes a meal more satisfying and dosha-balancing by including more of the six tastes.
Why we love this recipe
Cumin and turmeric are powerful traditional Ayurvedic spices that aid digestion and support removing toxins from the body. Fennel is a toner for the digestive system and provides a cooling influence for Pitta. Ajowan (also spelled ajwain) is a pungent spice with cleansing properties. Fenugreek enhances digestion, while black pepper enhances the bioavailability of other herbs and spices.
Ayurvedic ama-reducing spice mix recipe
- 2 parts turmeric
- 6 parts cumin
- 6 parts fennel
- 1 part ajowan seed
- 2 parts fenugreek
- 1 part black pepper
- Mix together and store in a jar.
When preparing vegetables or grains, sauté 1 teaspoon of spice mixture in ghee until the aroma of the spices is released. Add vegetables and grains and sauté the mixture, or drizzle the ghee-and-herb mixture over the veggies and grains. You can also add the sautéed mixture to dahls and soups.
Cooking with spices is a flavorful way to boost digestion. Head to the Digestion Wellness Hub for more tips on how to rejuvenate and reboot your digestive system.
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