Traditionally, liquorice was used as a medicine rather than a spice and the root was the main part used from this purple and white flowering perennial. Liquorice is sweet in taste, heavy and sticky in quality, cool in potency and sweet post digestion and balancing for vata and pitta doshas.
Read MoreWhen it comes to nutritional balance in Ayurveda, taste plays a key role. We look beyond the functional levels of nutrition and a balanced meal surpasses calorie-counting or balance of fats, carbs and proteins on your plate. Healthy balance in Ayurveda starts with attention to the 6 tastes.
Read MoreKnown as the ‘drumstick tree’ or ‘shigru’ which literally means ‘an arrow’ (botanial name: Moringa oleifera) and has been used in Ayurveda for centuries. It is both nourishing and detoxifying making it one of the most versatile plants of all time. Moringa has gained popularity over the recent years as ‘superfood’, but it has multiple health benefits including its rich anti-inflammatory and anti-oxidant properties, helping to prevent the body from infections and free radical damage.
Read MoreThis wonderful herb is renowned for its positive immuno-modulating effects, support for autoimmune conditions and rejuvenating properties. Guduchi is packed full of anti-oxidants. Hence as part of a holistic approach, this plant has the power to boost immunity against many viral infections.
Read MoreBy far Triphala is one of the most popular herbal compounds going in the Ayurvedic arena. Triphala literally translates as ‘three fruits’ and is the herbal compound made of three essential cleansing but rejuvenating properties so a perfect broad spectrum combination that enhances the homeostasis if the body. For me it’s the kind of herb that just gently puts the spring back in your step. It’s just like the glue that brings everything together in a harmonious way and the perfect choice to support your ‘spring cleanse’.
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