अग्नि
Agni (Digestive Fire)
Agni is the fire of digestion and transformation. What it is, the 13 agnis, the four states of digestive fire, how to recognise ama, and daily habits that keep agni strong.
Ayurveda library
From the doshas to your kitchen.
Ayurveda’s key ideas — Vata, Pitta and Kapha, prakriti, agni, daily and seasonal routine — and the everyday spices and foods it treasures.
Take the dosha quiz16 entries
शालि Cooling
Basmati Rice (Shali)
Why Ayurveda values well-cooked rice as a light, nourishing grain, which kinds the classical texts prefer, rice gruel (kanji) for recovery and how rice suits each dosha.
Good for Vata and Pitta; Kapha types do best...
एला Cooling (sheeta) in the classical texts, though it feels warm and aromatic
Cardamom (Ela)
The 'queen of spices': fragrant, gentle and balancing for every dosha. How Ayurveda uses cardamom, what research says about its benefits, and cardamom milk and chai.
Balances all three doshas; especially good f...
धान्यक Mildly heating as a dry seed in the classical texts; the fresh leaves are cooling
Coriander (Dhanyaka)
A digestive spice that soothes heat and thirst, much loved for Pitta. How Ayurveda uses coriander seeds and leaves, how to make coriander seed water and what research says.
Balances all three doshas; especially good f...
जीरक Heating (ushna), but gentle in kitchen amounts
Cumin (Jeeraka)
A gentle digestive spice for every dosha. How Ayurveda uses cumin seeds, how to make cumin water and the classic CCF tea, and what research says.
Balances Vata and Kapha; gentle enough for P...
दिनचर्या
Dinacharya (Ayurvedic Daily Routine)
Dinacharya is Ayurveda's daily routine: waking early, cleansing, oil massage, movement, regular meals and an early night. The classical steps, a sample day and a 15-minute version for busy mornings.
मिश्रेया Generally treated as cooling in Ayurvedic practice (classical descriptions vary)
Fennel (Mishreya)
Sweet, gentle and digestive: why fennel seeds are chewed after meals in India, how to make fennel tea, what research says and who should avoid it.
Tridoshic; especially good for Pitta and Vat...
घृत Cooling
Ghee (Ghrita)
Clarified butter is one of Ayurveda's most valued foods: why it is called the best of all fats, how it carries herbs, what medicated ghee is, and how to make ghee at home.
Excellent for Vata and Pitta; Kapha types sh...
शुण्ठी Heating (ushna)
Ginger (Shunthi)
Ayurveda's 'universal medicine' in the kitchen: what ginger does in Ayurveda and in research, fresh vs dry ginger, which doshas it suits and how to make ginger tea.
Balances Vata and Kapha; can increase Pitta...
कफ Earth + Water
Kapha Dosha
The dosha of earth and water: stability, strength and calm. The signs of too much Kapha, what makes it heavy, and how to keep it light, motivated and balanced.
Late winter and spring
मुद्ग Cooling (sheeta)
Mung Beans and Kitchari (Mudga)
The easiest legume to digest in Ayurveda and the heart of kitchari. Why mung is so valued, a step-by-step kitchari recipe, variations for each dosha and how a kitchari cleanse works.
Tridoshic when cooked with digestive spices;...
पित्त Fire + Water
Pitta Dosha
The dosha of fire and water: digestion, metabolism and sharp intelligence. The signs of too much Pitta, what heats it up, and how to keep it cool, calm and balanced.
Summer and late spring
Ayurveda tools
Dosha quiz
Find your Vata, Pitta and Kapha balance.
Daily routine
Build your own dinacharya.
Seasons
Adjust habits to the time of year.
Food explorer
Foods and their qualities.
Guide
How to read the Ayurveda library
Ayurveda is a traditional system of health from the Indian subcontinent. This library explains its main ideas and some everyday kitchen ingredients in plain language. Everything here describes what the tradition teaches. It is not presented as medical fact, and it is not a substitute for care from a doctor.
Start with the foundations
- The three doshas
- Vata, Pitta and Kapha are the tradition’s way of describing patterns in the body and mind. Read all three before deciding which sounds most like you.
- Prakriti
- Your constitution: the mix of doshas you are said to be born with.
- Agni
- The idea of digestive fire, which Ayurveda places at the centre of wellbeing.
- Dinacharya
- The traditional daily routine, from waking to sleep.
- Ritucharya
- How the tradition suggests adjusting food and habits through the seasons.
Kitchen herbs and foods
Entries on ginger, turmeric, cumin, coriander, fennel, cardamom, ghee, mung beans and rice describe how each is used in Ayurvedic cooking and what the tradition says about it. Where modern research exists we mention it carefully. These are foods, described as foods: amounts used in normal cooking, not supplements or remedies.
Practise safely
- Do not use this library to diagnose or treat a health problem. See a doctor for symptoms that are severe, persistent or worrying.
- Herbs and spices can interact with medicines. If you take regular medication, are pregnant or breastfeeding, ask a pharmacist or doctor before using any herb in more than cooking amounts.