Masala, the pharmacy table herbs and spices are behind the power of Ayurveda. When you enter an Indian kitchen it is easy to be charmed by the scents and colors. One of the protagonists of this fascinating tradition is the Masala. This mixture of herbs, spices and spices containing all six encoded tastes of Ayurvedic tradition : – sweet, bitter, sour, astringent, salty, pungent. The large capacity of this substance is to penetrate deeply into every cell and help rebalance agni (fire enzyme) promoting the general welfare of the body, mind and soul.
The different ingredients of masala take its own therapeutic value because mixed together creates the key concept of Ayurvedic medicine called samyoga. In Sanskrit means “union right.”
The ingredient can change its effect based on the substances that accompany it. The components of the masala, mixed in different proportions, have the purpose of encouraging good digestion. Some of them are: black pepper, fennel, cumin, ginger, turmeric, asafoetida, cordiandolo, cardamom etc.
Masala may contain a minimum of 5 spices. It is critical that the masala has proper proportion of its components (in terms of energy, quality and action) to achieve an effective balance of the preparation. Consumed regularly prevents the accumulation of fat, toxins, acts as an anticoagulant, improves blood circulation, reduces cholesterol, helps expel toxins, acts in the intestinal tract as an antibiotic, killing bacteria harmful, gives a state of inner well-being a key sense of alert and readiness in mind. The regular use of masala in the diet is also an excellent remedy against prostate problems.
