Properties of Foods, Herbs & Spices

Spices and flavorings

Spices – Non-irradiated are likely “more alive” than irradiated. Best to purchase whole and then grind if necessary (You’ll get a fresher, more potent spice.) If you can sprout a spice, that means it has a vital energy.

Individual Spices – Qualities and Benefits by Vaidya Mishra

Includes Ajwain, Asafetida, Baking powder, Cardamom, green; Cardamom, dark; Chilies, green thai; Cinnamon; Cinnamon tree leaf; Cloves; Coriander leaves (cilantro); Coriander seed; Cumin; Curry leaves; Fennel seed; Fenugreek seed; Ginger; Gymnema; Hing; Jasmine and more




mint leaves
Image by Beverly Buckley from Pixabay

Cooling and often used during warmer weather.

Mustard seed

For full benefit, they need to be heated in oil until they start to pop.


Rock salt: more stimulating to digestion than sea salt. Found in Indian groceries, sometimes sold as “black salt”. Kosher salt sold in supermarkets is a good substitute.

The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai

Indian black salt, or kala namak, is an Indian volcanic rock salt. … It starts out as Himalayan Pink Salt or sodium chloride and is then heated to extremely high temperatures and mixed with Indian spices and herbs including the seeds of the harad fruit which contains sulfur.


Needs to be heated to have it’s medicinal properties. There is synergy with black pepper. Do not use raw.


Channa dal

Toor dal

Urad dal




What ingredients do you use? Do you have any properties or benefits to add to the above ingredients? Please share your wisdom by leaving a comment below.

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