Spring Tips – Spice it UP!
In Ayurveda, our spice cabinet is our medicine cabinet. In spring, it is often the elements of earth and water (kapha) that are increased. If they are not balanced with diet and lifestyle choices then our tissues can become heavy, dull, dense and gooey. The increasing kapha (earth and water) in spring often creates mucus, hay fever, spring allergies and malaise. Our approach in Ayurveda is to Spice It UP!!! Think pungent, peppery, piercing and heating spices.
What would spring be without Cardamom?
Cardamom is our #1 anti-mucus spice in Ayurveda. It helps to break up mucus, clear the head and is a carminative (helps to reduce gas). Pop a green cardamom pod in your mouth, bite off the pod and discard it, then chew up the seeds. Cardamom is a breath mint, the perfect remedy to take the edge off coffee and a great addition to any spring beverage or dish.
Cardamom is a member of the ginger plant family, just like turmeric and galangal. Everything in the ginger family offers wonderful remedies the heaviness of spring.
Homage to Ginger! In my book, Ginger is the king daddy of spices. Ginger’s benefits are celebrated worldwide and include improving digestion, circulation and immunity while reducing inflammation and nausea. Ginger breaks up congestion and burns toxins. Add fresh ginger to teas, juices and pretty much any vegetable or meat dish.
We can’t mention powerhouse spices without mentioning Turmeric. Turmeric is said to invigorate and move the blood, especially in the brain. When you ingest turmeric, you bring the solar quality into your blood. A small dose is said to support liver and blood cleansing. Turmeric is known for its powerful anti-inflammatory properties. Use it in broths, teas, curry dishes and any dish that contains dairy. Turmeric is very helpful in the digestion of dairy. It is important to note that Turmeric is not absorbed well unless is it cooked into a healthy oil (preferable cultured ghee)
