When cooking for loved ones and clients I am mindful of using fresh, seasonal as well as delicious ingredients. Your own individual constitution will dictate what ingredients are used and in what quantities.
I’m also keen to find alternatives as we believe in Ayurveda that what is one person’s medicine can be another’s poison.
A spice that I am experimenting with is Asfoetida or hing. This spice has the qualities of pungent, heating, light and oily. It therefore pacifies Vata and Kapha and is also OK to be used for Pitta constitutions when cooked in ghee. A little goes a long way, literally a pinch is a good substitute for garlic providing an aromatic flavor.
It is beneficial for digestive issues treating bloating and flatulence, it is ideal added when cooking beans.
