Ahar
Aa.har
Definition:
Ahar represents food/diet in terms of Ayurveda. Ahara is the most important factor for the sustenance of life. It is described as the foremost pillar among the three pillars of life.
Agnidosa
Aɡ.nee daw·shuh
Definition:
The state of relative health or imbalance of an individual is referred to as vikriti. You will have few to no symptoms as you get closer to Prakriti (your unique, unchanging constitution). When your vikriti (imbalance) is separated from your Prakriti, you will experience symptoms. It becomes illness and disease as one moves further away from Prakriti
Ashwagandha
Ash·vuh·gan·duh
Scientific name: Withania somnifera
Family: Solanaceae
Definition:
Withania somnifera grows in India, the Middle East, and parts of Africa and is also known as ashwagandha, Indian ginseng, poison gooseberry, or winter cherry. Several species in the Withania genus exhibit similar morphological characteristics.
Bitter Melon
bi·tuh .meh·luhn
Scientific name: Momordica charantia
Family: Cucurbitaceae
Definition:
Momordica charantia is a tropical and subtropical vine in the Cucurbitaceae family that is widely cultivated for its edible fruit throughout Asia, Africa, and the Caribbean. The shape and bitterness of the fruit vary greatly among its many variants.
Brahmi
brah-mi
Scientific name :Bacopa monnieri
Family: Plantaginaceae
Definition:
Brahmi is a perennial herb native to Southeast Asia, Australia, Europe, Africa, North America, and South America. Common names for this plant include water hyssop, water hyssop, Brahmi, thyme-leaved gratiola, herb of grace, and Indian pennywort.
Boswellia
boswelli-a
Scientific name: Boswellia
Family: Burseraceae
Definition:
The shrub Boswellia serrata produces Indian frankincense. In Sanskrit, it’s also known as Indian oli-banum, Salai guggul, and Sallaki. The plant is native to much of India, as well as the Punjab region of Pakistan.
Cardamom
Kaa·duh·muhm
Scientific name: Elettaria cardamomum
Family: Zingiberaceae
Definition:
Cardamom, often known as cardamon or cardamum, is a spice derived from the seeds of numerous plants in the Zingiberaceae family’s Elettaria and Amomum genera. The Indian subcontinent and Indonesia are home to both genera.
Chamomile
Cham·o·mile
Scientific name: Matricaria chamomilla
Family: Daisy family
Definition:
Chamomile or camomile is the common name for several daisy-like plants of the family Asteraceae. Two of the species, Matricaria recutita, and Anthemis nobilis are commonly used to make herbal infusions for beverages.
Coriander
koh·ree·an·duh
Scientific name: Coriandrum sativum
Family: Apiaceae
Definition:
The coriander plant belongs to the Apiaceae family. Other names for it include Chinese parsley, dhania, or cilantro. The leaves and seeds of this plant are considered to be the most traditional foods to use for cooking.
Cumin
/ˈkʌmɪn,ˈk(j)uːmɪn/
Scientific name: Cuminum cyminum
Family: Apiaceae
Definition:
Cumin comes from the herb Cuminum cyminum, which belongs to the parsley family. The fruit is a 4–5 mm (16–15 in) long lateral fusiform or ovoid achene with two mericarps and a solitary seed.
Dosha
Daw·shuh
Definition:
Dosha (Sanskrit, IAST: doa) is a fundamental phrase in Ayurveda that means “that which can bring troubles” (literally “fault” or “defect”) and encompasses three categories of substances that a person may be exposed to.
In total, there are three doshas: Vata, pitta, and Kapha. Their energies are thought to circulate throughout the body, governing physical, mental, and emotional traits.
Ginger
Gin·ger
Scientific name : Zingiber officinale
Family: Zingiberaceae
Definition:
Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems about one meter tall bearing narrow leaf blades.
Guggulu
/ɡuː.ɡəl/, [ɡuː.ɡəl̪]
Scientific name: Commiphora wightii
Family: Burseraceae
Definition:
Commiphora wightii, also known as Indian bdellium-tree, gugal, guggul, gugul, or Mukul myrrh tree, is a flowering plant in the Burseraceae family that yields gugal, guggul, or gugul, a fragrant resin used in incense and Vedic medicine. Southern Pakistan and western India are the native habitats of this species.
Kapha
Ka·fa
Definition:
Earth and water are the foundations of Kapha. It has a steady, stable, hefty, sluggish, cold, and velvety feel to it. As many parts of the earth slowly emerge from hibernation, spring is known as Kapha season. The qualities associated with this dosha include being strong, thick-boned, and caring.
Moringa
muh·ring·guh
Scientific name: Moringa oleifera
Family: Moringaceae
Definition:
Moringa oleifera is a fast-growing, drought-resistant tree native to the Indian subcontinent, belonging to the Moringaceae family. Moringa, drumstick tree, horseradish tree, and ben oil tree or benzolive tree are among its common names.
Ojas
O‧jas
Definition:
Ojas is the subtle essence of all vital fluids. It is best described as a vital source of energy for the body and intellect. It not only provides strength and endurance to tissues, but it also protects the health and vitality of cells, affecting all internal activities and physiological processes.
Pitta
Pi·tuh
Definition:
The pitta dosha is centered on fire and water and is associated with a stubborn mentality. It’s hot, light, sharp, oily, liquid, and mobile, to name a few characteristics. Summer is known as the pitta season because of its hot, sunny days.
Prakriti
Pra-kri-ti
Definition:
Your Prakriti is the one-of-a-kind balance of energy in your body and mind that was determined before you were born. It determines everything about you, from your bone structure to your tolerance to certain health problems.
Shatavari
Shatavar-i
Scientific name: Asparagus racemosus
Family: Asparaagaceae
Definition:
The Shatavari asparagus species grows in India and the Himalayas and Australia as well. This plant grows 1 to 2 meters tall and prefers to grow in gravelly, rocky soils high on the piedmont plains, approximately 1,300-1,400 meters above sea level. It was first described botanically in 1799.
Triphala
Tri·fuh·laa
Scientific name: Emblica Officinalis (Amalaki)
Family: Combretaceae
Definition:
Triphala is an Ayurvedic herbal Rasayana compound made up of equal amounts of three myrobalans: Amalaki, Bibhitaki, and Haritaki, eaten without seed. It’s high in vitamin C.
Tulsi
tul·see
Scientific name :Ocimum tenuiflorum
Family: Lamiaceae
Definition:
The tulsi plant belongs to the Lamiaceae family and exhibits aromatic properties. As a cultivated plant, it is widely spread throughout the Southeast Asian tropics.
Turmeric
Tur-mur-ick
Scientific name : Curcuma longa
Family: Zingiberaceae
Definition:
Turmeric is a flowering plant also known as Curcuma longa, which is a member of the ginger family, Zingiberaceae, whose rhizomes are used in cooking.
Vata
Va‧ta
Definition:
Vata is made up primarily of the elements air and space (also known as ether), and it is cool, light, dry, rough, flowing, and vast. The cold, crisp days associated with autumn reflect Vata’s characteristics. As a result, the Vata dosha is thought to be slim, energetic, and creative.
Vihar
Vi‧har
Definition:
Vihar defines a lifestyle, which is a cumulative product of our natural physical capacity that reciprocates with its mental functioning; consisting of daily habits, behavior, and living pattern.
Vikriti
vi-kri-ti
Definition:
Agnidosa is a Sanskrit word that refers to a defective digestive fire. A deficient Agni not only prevents us from digesting our food but also impairs our ability to digest life.