An Ayurvedic guide to herbs you should immediately stalk up on

Nutmeg

Since ancient times, grated nutmeg in a jute or muslin pouch has been used as mothball. Substitute chemical ones with this herb to adopt a more non-toxic lifestyle.

Health benefits: Ayurveda suggests rubbing grated nutmeg paste on your temple to alleviate a headache. It’s a classic painkiller known to manage anxiety and diarrhoea as well.
Dosha management: It pacifies kapha and vata, and increases pitta.
Contraindication: Moderation is key. Prolonged usage of nutmeg over 120mg can result in an irregular heartbeat. Stick to a pinch of it in all the recipes. Nutmeg, in large quantities, can also affect male fertility so avoid an additional medicinal dose — consume in food.

Srikhand

Ingredients:

• 500 gm yoghurt
• 3-4 tbsp fine sugar
• 2 pinches of saffron
• 3-4 tsp dry fruits (mixed)
• 1 tsp chironji/charoli seeds
• 1/4 tsp cardamom powder
• A pinch of nutmeg

Directions:

1. Tie the yoghurt in a muslin cloth. Let the water drain for 30 minutes.
2. Take it out in a bowl, add sugar and mix well.
3. Add saffron, chironji, chopped dry fruits, cardamom powder, nutmeg powder and mix well.
4. Refrigerate for a few hours before serving.

Recipe: YourCookingPal.com

Turmeric

Of course, the desi overachiever haldi made it to the hall of top performing herbs. We grow 78% of the global supply of turmeric and we can’t root enough for this golden herb. According to Ayurveda, it’s also known as Yoshitpriya, which means ‘loved by women’ because of its benefits for gynaecological disorders. Experts and dadis recommend you turn up the turmeric intake in winters as it wraps your system like a dohar.

Health benefits: In Ayurvedic medicine, turmeric is used to treat respiratory conditions, liver disorders, anorexia, rheumatism, diabetic wounds, cough and sinusitis. Turmeric is also an excellent remedy for high cholesterol, depression, gingivitis, premenstrual syndrome and hangovers.
Dosha management: It pacifies all three doshas. Because of its bitter taste, it pacifies pitta and its warming properties work on vata and kapha.
Contraindication: Daily consumption should be avoided in the summer season because haldi contains heating agents.

Kacchi haldi ki sabzi

Ingredients:

• 200 gm turmeric (grated)
• 4 tbsp ghee
• 2 green cardamom (crushed)
• 3-4 cloves (crushed)
• 1 inch cinnamon (crushed)
• ½ tsp cumin seeds
• ¼ tsp asafoetida
• 2-3 green chillies (slit into halves)
• 1 tsp garlic (chopped)
• ½ inch ginger (grated)
• ¾ cup sour yoghurt
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala powder
• Salt to taste
• ½ cup green peas
• 2 tbsp coriander leaves (chopped)

Directions:

Thyme

Thyme makes you a brave heart, or that’s what the Romans believed for centuries. Vouched for by several Roman emperors, the exotic herb used to cure poison, was given to the soldiers on their way to battle, to boost courage.

Health benefits: It kills poisons in Rome, and everywhere else. Loaded with anti-helminthic, anti-bacterial, antibiotic properties, it battles cough, cold and bronchitis. Thyme also relieves toothache, dyspepsia and menstrual disorders. Rich in vitamins A and C, thyme is an efficient agent of anti-aging and makes your skin glow.
Dosha management: Pacifies kapha dosha.

Carrot and thyme lentil soup

Ingredients:

Directions:

1. Heat oil in a large pot. Sauté onions until they turn golden.
2. Add carrots, broth, lentils and seasonings. Cover and bring to a boil.
3. Reduce heat and simmer for an hour. Serve.

Recipe: FromTheGrapevine.com

Sweet basil

Also known as ‘Vana-Tulsi’ or ‘Babui Tulsi’, sweet basil is a herb extraordinaire with over 160 varieties that are extensively used in making sauces, dips, soups, salads, cocktails and so on.

Chef’s disclaimer: basil leaves burn when exposed to extreme heat; add them as garnish at the end to make the most of the refreshing flavour.

Health benefits: The sweet basil is a flu fighter. Its juices control dandruff and scalp ringworm infestation. The anti-toxic and anti-inflammatory properties make it a favourite among diabetics.
Dosha management: Leaves pacify kapha and vata dosha. Seeds pacify vata and pitta dosha

Quinoa pasta cooked in basil pesto

Ingredients:

• 1 cup quinoa, rinsed and drained
• 1 cup unsalted vegetable broth
• 200gm roasted red peppers, drained
• 3 cups fresh basil leaves
• 1/4tsp garlic powder
• 1/4tsp salt
• 1/4 cup toasted pine nuts
• 2tbsp nutritional yeast
• 2tbsp lemon juice
• 1/4 cup water

Directions:

1. Add rinsed quinoa to water and vegetable broth. Bring to a boil, cover, reduce heat and cook until all liquid is absorbed. Set aside.
2. To make the pesto sauce, add roasted red peppers, basil leaves, garlic powder, salt, pine nuts, nutritional yeast, and lemon juice to a blender or food processor. Blend until smooth. Add a little warm water to achieve desired consistency.
3. Mix the pesto sauce with quinoa and garnish with pine nuts and lemon juice. Serve.

Recipe: Veggiechick.com

Cilantro

Disclaimer: Dhaniya, by any other name (Chinese parsley, coriander, cilantro) will be up for polarising debates. Yet any guide to herbs is incomplete without the divisive cilantro. Believed to be one of the plants in the ancient Hanging Gardens of Babylon, cilantro finds mention in ancient Sanskrit and Ayurvedic texts too for being a star performer: the entire plant is edible.

Health benefits: The mass favourite acts as a carminative (relieving flatulence), antihistaminic and aids in digestion, detoxifies and burns ‘ama’ (the undigested bits from food that gets absorbed by the system and over time affect the immune system). Cold infusion of cilantro is said to be ‘Pipapsa Nashak’ or the thing that quenches thirst. Nutritionists swear by cilantro’s genius in reducing IBS-related symptoms such as bloating and abdominal pain.
Dosha management: Its cooling properties can cure pitta imbalances.
Contraindication: People allergic to cilantro can face hive-like reactions.

Cilantro lemon rice 

Ingredients:

• 2tbsp extra virgin olive oil
• 1 1/2 cups basmati long grain white rice
• 1 clove garlic, minced
• 2 1/4 cup water
• 1tsp salt
• Zest of one lime
• 3tbsp lime juice
• 1 cup lightly packed chopped cilantro, leaves and tender stems

Directions:

1. Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook for another minute.
2. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to maintain a very low simmer. Cook for 15 minutes and let it sit for 10 minutes.
3. Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro. Serve.

Recipe: Simplyrecipes.com

Green cardamom

It may be the biggest turn off for biryani lovers to spot an awkward elaichi next to the chicken pieces, but Ayurveda calls it the ‘Maha Aushadh’, a nod to its excellent medicinal properties.

Health benefits: It’s the father of all mouth fresheners, treats indigestion, enhances appetite, and provides relief from acidity. Dear workaholics, let cardamom be your desk neighbour, as it provides relief from burnouts and exhaustion.
Dosha management: It balances all three doshas.
Contraindication: Pregnant women should avoid over-usage of cardamom over a long period as Ayurveda believes it may initiate a miscarriage.

Elaichi kheer

Ingredients:

• 1/2 cup, rice, uncooked
• 4 cup milk
• 4 tbsp sugar
• 1 tsp cardamom powder
• 1/2 tsp rosewater
• 2 green cardamom

Directions:

1. On medium heat, add rice and milk to a pot. The milk and rice will take about 15 minutes to heat up. Keep stirring occasionally to prevent the rice from sticking.
2. It will take another 15-20 minutes for the milk and rice mixture to come to a boil.
3. Add sugar, cardamom powder, and rose water.
4. Stir until there are no lumps, and all the cardamom powder dissolves in the milk. Once the milk boils, turn off the stove. Garnish with the akkha elaichi. Serve.

Recipe: Petitechef.com

Rosemary

There’s nothing scary about this Rosemary or its baby leaves. The needle-like perennial fern finds its way to a truckload of recipes, not just because of its lemony flavour, but its multitasking abilities.
Health benefits: A rich source of iron, calcium and vitamin B-6, as well as loaded with antioxidants and anti-inflammatory properties, rosemary boosts immunity, relieves cough, cold and allergies.
Dosha management: Pacifies kapha dosha.
Contraindication: If you’re on anti-diabetic medication, avoid over usage as rosemary can initiate a sudden drop in blood sugar levels. The herb is also known to raise blood pressure, so patients with high BP complaints should avoid it.

• 2 onions, diced
• 6 garlic cloves, minced
• 1⁄4 cup olive oil
• 1 1⁄2 tbsp fresh rosemary, finely minced
• 2 cup dry green lentils
• 4 bay leaves
• 7 cups water
• 4 carrots, diced
• 4 stalks celery, diced
• 2 tsp ground black pepper
• 1 tsp oregano
• 1⁄2 tsp thyme
• 3 cups shredded fresh spinach
• Salt to taste

Directions:

1. Heat oil over medium-high flame in a large pot. When the oil is heated, add onions and sauté until translucent.
2. Add garlic and rosemary, and cook for two minutes.
3. Add remaining ingredients, except for spinach.
4. Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
5. Add spinach and cook for five more minutes.
6. Add salt to taste. Allow to sit for 15 minutes before serving.

Recipe: Food.com