Conscious Eating Part 32

Good for all seasons.

Cardamom is pungent, sweet, heating, and balances V. Its sweetness helps to alleviate P if not taken in excess, and balances K. It is one of the best herbs for enhancing digestion, relieving gas, and strengthening the stomach. Cardamom is the fruit of the plant Elettaria cardamomum, found in southern India and Sri Lanka. The cardamom pod can be used in its whole form for a mild effect. For a more aromatic effect, the seeds or whole pod can be ground. It comes in three colors: green, white, and black. The white is actually a bleached green. The natural green is preferable. The black cardamom is less spicy.

Good for all seasons.

Cayenne is very pungent and heating, balances K and V, and unbalances P. Cayenne can be thought of as containing a great deal of sun energy because of its dramatic heating effect. It has the ability to relieve internal and external chilliness. Cayenne also helps to alleviate indigestion, stimulates the digestion, and burns up toxins in the digestive system. It is good for circulation. It is pleasantly warming on a cold winter day. There are many grades of cayenne peppers with different degrees of pungency and heat deriving from the same capsic.u.m plant. Cayenne pepper is a general term for a pepper called "bird chiles," used to make Tabasco sauce. Other red chiles are also given the name "cayenne." Dried chile peppers come as pods and also in a powdered form.

Best for fall, winter, and spring.

Cinnamon is pungent, sweet, astringent, and heating. It balances K and V, but in excess may unbalance P. Cinnamon's sweet, astringent qualities make it suitable for Ps who are not in a state of excess. It stimulates digestion and relieves gas. It comes from the bark of the ca.s.sia tree, Cinnamomum ca.s.sia. This form of cinnamon is stronger than the cinnamon that comes from the bark of the Cinnamomum zylanic.u.m, or "sweet" or "true" cinnamon. Cinnamon can be used in whole sticks, crushed, or ground.

Good for all seasons.

Clove is pungent, heating, balances K and V, and unbalances P. Cloves stimulate digestion and metabolism and eliminate gas. Cloves come from the dried buds of the plant Syzygium aromatic.u.m, native to the Molucca Islands in eastern Indonesia.

Best for fall, winter, and spring.

Coriander is bitter, pungent, and cooling. It balances V, P, and K. A substance that balances V, P, and K is called tridos.h.i.+c. It helps to cool P aggravations and is good in general on a hot summer day. The white-colored coriander seeds are taken from the plant Coriandrum sativum. The leaves of this plant are highly aromatic. Coriander seeds are a primary spice in curry. The fresh leaves are used in food preparation the way parsley is used. In Chinese and j.a.panese stores it is called Chinese parsley. It is also know as cilantro, especially in Spanish and Portuguese-speaking nations.

Good for all seasons.

c.u.min is bitter, pungent, and cooling and balances V, P, and K. It stimulates digestion and relieves gas. c.u.min comes in white or green seeds from the c.u.min cyminum plant. It resembles caraway seeds. c.u.min is used in Spanish, Mexican, African, West Indian, and Middle Eastern food preparations. There is also a black or royal c.u.min that comes from the plant c.u.minnum nigrum. This variety is more mellow and sweet, grows wild in Iran and in the valleys of Kashmir, and is rarer than other types of c.u.min. Black onion seeds and caraway seeds are often mistakenly referred to as black c.u.min.

Good for all seasons.

Curry leaf (Neem leaf) is pungent, sweet, and heating. It balances K and V, and unbalances P. It comes from the aromatic leaf of the plant Murraya koeniggi, which grows to be six to eight feet tall. Curry leaf is an ancient spice used in Vedic food preparation and comprises the base of the curry powder many are familiar with and commonly use. The fresh leaves keep about two weeks in the refrigerator. They are available as dry leaves but are about one-third as potent. Curry leaves are frequently used in Indian lentil and vegetable stews. Best for fall, winter, and spring. Please note that curry powder, which will be discussed later, is not a single herb but a "masala" combination. A masala is made up of a combination of spices, spices and herbs, or spices, herbs, and vegetable seasonings (such as onion or garlic).

Best for fall, winter, and spring.

Dill is pungent, bitter, and cooling. It balances P and K, and is neutral for V. Dill helps with digestion and is a good cooling herb for the summer. Indian and European dill are closely related and both can come in either a wild or cultivated form.

Good for all seasons.

Fennel is sweet, pungent, and cooling. It balances V, P, and K. It is good for strengthening the digestive fire without unbalancing P. It helps to cool pitta and relieves gas and digestive slowness. Fennel seeds resemble c.u.min but are larger. The licorice-like taste of fennel makes it easily distinguishable from other herbs. Fennel is such a good digestive aid that in India it is used as an after-dinner "mint."

Good for all seasons.

Fenugreek is bitter, sweet, pungent, and heating. It balances K and V, and although it slightly unbalances P, it can be taken in small amounts by Ps. Fenugreek helps digestion. Fenugreek sprouts are good for indigestion. The fenugreek seed is actually a legume or bean.

Good for all seasons.

Garlic is pungent, heating, balances K and V, and unbalances P. It is a digestive stimulant, dispels gas, and is a great general healer. It contains all the Ayurvedic tastes but sour. In its sun-dried form, garlic's characteristic aroma and stimulating qualities are significantly diminished, so it can be considered more of a sattvic and balancing food than the rajasic, heating, and activating raw form.

Best for fall, winter, and spring.

Ginger is pungent, sweet, heating, balances K and V, and unbalances P. It stimulates digestion, relieves gas if not taken in excess, and helps to detoxify the body, especially the liver. Dry ginger is more balancing for kapha because of its drying qualities, and fresh-squeezed ginger is slightly more balancing for vata because of its more fluid qualities. It is good for detoxifying during a juice fast. Its sweetness allows Ps to take it in minimal amounts. Botanically, ginger is an aromatic rhizome of the tropical plant Zingiber officinale. A rhizome is a horizontal stem that resembles a root-like structure of a plant which sends out roots from its under surface and stalks from its upper surface. When ginger is organic, freshly picked and young, the skin does not need to be peeled.

Good for all seasons, but less in the summer.

Hing (see Asafoetida) Horseradish is pungent, heating, balances K and V, and unbalances P. It helps to relieve mucus and stimulates digestion. It is best taken in small amounts. I have used it successfully as an adjunct to helping heal asthma.

Best for fall, winter, and spring.

Mustard seed is pungent, heating, balances K and V, and unbalances P. It stimulates digestion and relieves gas. It comes from the mustard plant, Bras-sica. Certain mustard seeds are pressed to make mustard oil, which is also heating. Best for fall, winter, and spring.

Nutmeg is pungent, heating, and sweet. It balances K and V, and unbalances P. It increases food absorption, particularly in the small intestine. It helps to relieve V in the colon. Nutmeg is the nut portion of the Myristica fragrans tree. It is often used with cardamom. The covering of the nut is a red membrane which is ground and used as a spice called mace. Too much nutmeg has been known to have a disorienting effect on the mind.

Best for fall, winter, and spring.

Onion is pungent, sweet, and subtly cooling to the digestive tract in its post-digestive effect. It is cla.s.sified as rajasic in the Ayurvedic system. In its raw form it balances K, slightly unbalances V, and unbalances P. Its sweetness, watery properties, and post-digestive slowing of digestion may unbalance K if K is already in excess. There are many varieties of onions, all possessing varying strengths.

Best for fall, winter, and spring.

Turmeric is bitter, astringent, pungent, and heating. Taken in small amounts it is tridos.h.i.+c like c.u.min. It may unbalance V and P if taken in excess. It is good for digestion, relieves gas, and increases peristalsis. It improves and balances metabolism in the body. A rhizome of the plant Curuma longa, it is the spice that gives curry powder its coloring. It is said to purify the subtle nerve channels of the body.

Good for all seasons.

Raw-Food Recipes.

MASALA RECIPES.

"Masala" is a Hindu word referring to a seasoning blend that can be any combination of herbs, spices, and vegetables. These already-prepared combinations speed up the food preparation process. In India they are often individualized to a particular geographic area or even to a particular food preparer. As you play with these combinations, I encourage making your own mixtures or varying the proportions to your dosha needs.

Purchased masalas often have spices processed in several ways, including cooking in oil. Processing the spices and herbs in this way is said to help preserve the masala because it insulates and dries it. To make your own masala, and thereby eliminate the need for excess processing and the use of heated oils, you can mix and dry spices and herbs by putting them in a food dryer at 115 F or lower. The masala recipes below are all raw combinations with the exception of a few already-dried spices that can be added to the mix.

Basic Raw, Hot Curry Powder.

Balances V and K, unbalances P.

Fall, Winter, and Spring.

cup coriander seeds 3 Tbs turmeric powder 2 tsp black peppercorns 1 tsp c.u.min seeds 1 tsp mustard seeds 1 tsp fenugreek seeds 10 dry red chile pods 20 curry leaves (double if not fresh) Grind in a blender and store in an airtight jar. Stores well up to three months. For best storage, dry the fresh curry leaves in a dehydrator before using. Makes one cup.

Remarks: This masala is typical of South Indian cuisine. It adds taste and heat to sauerkrauts, hummus, seed sauces, and salad dressings.

Raw, Mild Curry.

Same as the basic curry recipe above, but use only 3 chile pods and 1 tsp black peppercorns.

Hot and Sweet Raw Curry

Same as the basic curry recipe, but add 2 tsp cinnamon and 1 tsp ground cloves.

Basic Raw Garam Masala

Balances V and K, unbalances P All Seasons cup c.u.min cup coriander seeds 3 Tbs black peppercorns 1 Tbs cardamom seeds tsp whole cloves 4 bay leaves 2 whole cinnamon sticks Blend in a spice mill until a fine powder. Store in an airtight jar. Makes cup.

Marathi Hot, Raw Garam Masala

Balances K and V, unbalances P Fall, Winter, and Spring cup flaked coconut cup coriander seeds 4 Tbs c.u.min seeds 2 Tbs cardamom seeds 1 Tbs fenugreek seeds Tbs cloves 8 bay leaves, broken up 8 dry red chile pods, broken up Dry at 115 F for 6 hours and blend in a spice mill. Makes one cup.

Curry Masala

Balances K and V, unbalances P All Seasons-Heating 2 tsp curry powder 1 tsp black peppercorns 1 tsp cardamom tsp dried garlic tsp cloves Blend in a spice mill.

Remarks: Adds an interesting taste to veggie dips, seed sauces, and seed dressings.

Banana Smoothie Masalas

Balances K, slightly unbalances V and P All Seasons tsp cardamom tsp dried ginger tsp cinnamon tsp powdered cardamom tsp dried ginger tsp nutmeg powder tsp cinnamon tsp nutmeg tsp dried ginger Blend any one of these garam masala combinations with a 12-ounce banana smoothie.

Remarks: Taken in small amounts, cardamom and cinnamon do not unbalance P. This masala taken at half the amount of spice per ounce of banana smoothie creates a balanced drink for V, P, and K. This masala is moderately warming, sweet, and stimulating to digestion.

Fruit Masala

Balances V, neutral for K and P in small amounts Spring, Summer, Fall 5 cups apricots, thinly sliced 3 cups kiwis, thinly sliced 2 cups lemon rind, thinly sliced Put all ingredients into dehydrator for approximately 10-15 hours. After drying, put ingredients, small amounts at a time, into a coffee mill and grind to a spice-like consistency Remarks: Use with fruit salads or fruit dressings. This also makes a delicious tea. Put 1-2 tsp in a tea strainer and let sit in a large cup of hot water or make a great sun tea by adding V* cup of spice to 1 gallon of water; put in a covered jar, set outside, and let the sun s.h.i.+ne its love onto it.

Harmony Masala

Balances V, P, and K All Seasons 4 medium to large cuc.u.mbers, sliced 2 large red bell peppers, sliced 2 large green bell peppers, sliced 1 bunch celery, chopped 3 cloves garlic, chopped 1 tsp hing Place in dehydrator 10-15 hours. When completely dried, put into a coffee mill (a little at a time) and grind until mixture resembles spice.

Remarks: This masala is great for anything from soup to salads. For soups, do not grind the vegetable mixture as fine. By leaving it coa.r.s.er it adds texture as well as taste to soups.