Tidbits on Herbs

These two Sanskrit words describe herbs for both optimal digestion and cleansing.

Dipanas are herbs that Stabilize high, low or irregular Agni (digestion)

Pachanas are herbs that draw out Ama (toxic waste product).

These are valuable because, as Ayurveda teaches:  When digestion is optimal, the body is free from toxins and the doshas are balanced, we are in our optimal state of well-being, we are at ease ( free from dis-ease)!  

 

So, herbs fall under these two categories, are worth exploring.  By this time next year, once you have had a chance to spend some quality time with each of these herbs, you will have experienced for yourself the effect that they have in your well-BEing!

 

Here are the 3 ways that Agni misses the mark on being Steady.  These are:  Slow, Fast and Irregular.

 

How do you know if your Agni is steady or if you fall under one of these categories?  When Steady there are no symptoms.

 

When however Agni is Slow there is heaviness, mucus and drowsiness.  Out of the 3 Doshas, the one more vulnerable to Slow Agni is Kapha. Here are a few herbs to restore a steady agni when Slow: Ginger, Turmeric and Pippali

 

When Agni is Fast, the symptoms likely to be experienced are:  acid reflux, burning pain in abdomen, constant hunger.  This is a Pitta Dosha sensitivity.  And here are a few great herbs to serve as antidotes: Cumin, Fennel and Coriander

 

When Agni is Irregular, there is:  gas, bloating and rumbling noises.  Vata Doshas is most likely to experience these symptoms.  As antidotes,  please enjoy:  Ginger, Pippali and Cardamon  

Circling back now to the other herbal category also being  highlighted today – “Pachanas” – these are used to cleanse the body from the impurities which often accumulate and get lodged in the tissues of the body when Agni is other than Steady.  
To steer clear from toxins then, maintain a Steady Agni !

Now before we close, here are a few things to consider about how to use and store the herbs in your kitchen and medicinal cabinets.

In terms of  culinary spices usage, please keep this in mind: 

*Seeds are best added earlier in the cooking process;
with a few exceptions such as asafetida (aka hing) which is best introduced at the onset of cooking.
*Fresh spices are best to be added just before serving;
or near the end of cooking, because prolonged heat can cause loss of flavor and aroma.

*Freshly ground spices provide more flavor and potency;
in comparisons to spices which are already ground.

Last but not least, here are some tips on how to store your culinary spices and medicinal herbs:

(dishwasher, microwave, stove, refrigerator, sink or heating vent)
*Ground spices will last for one year. 

 

May this little bit shared on herbs so far inspire and support you during this month to perhaps rearrange your kitchen and purchase and maybe start using some of the Agni herbs mentioned earlier.

Next month we’ll be looking at an herb which has gained the reputation of being the body’s ultimate protector! An herb which supports immunity; healthy reproduction; protects one from post viral syndrome; serves as a nerve tonic; strengthens memory and so much more….

 

 

Until then, wishing us all a greater connection to that inner compass that knows just how to bring us closer to our sense of well-BEing. 

 

Be Well!

Christianne

ps:  Here are a couple of resources which you may come to find to be indispensable:

PubMed – Biomedical Publications MEDLINE

JACM – The Journal of Alternative and Complementary Medicine