Authors: Anupam Srivastva, Kiran Srivastva, Vijay Kumar, A K Meena, Rajesh Kumar Mishra, Ankita Gupta
Since ages Spices or condiment are perceived to be closely connected to food habit, cultural traditions, preservation and also to the medicinal use by a section of society as per their practice and experience. In so far as our country India is concerned, it is commonly pronounced as the “Spice Bowl of the World” and history of Indian spices is almost as old as the ’human civilization of Spices. These are used as one of the main ingredient of our routine or regular food. Scattered descriptions about these are available in ancient scriptures as therapeutic / protective activity in addition to their taste enhancing activity. Sour tasting substances like Amlik¯a (Tamarind), D¯ad. ima (Pomegranate), Nimb¯u (Lemon) and others are being described under the Hr.idya varga (cardiac stimulant section) of A¯ yurveda. These substances by stimulating Bodhaka Kapha increase the taste in food. Hin?gu (Asafoetida), Mirca (Black pepper), Saum? pha (Fennel) are substances which stimulate hunger and hence are called digestive substances. In the same way R¯a¯? (Brown mustard seeds), Adaraka (Wet ginger root), etc. substances are specifically helpful in digestion and hence are called digestive substances. Keywords: Ayurveda
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