We are lucky to have so many herbs and spices that we can use in cooking and preparing foods! But, sometimes, with so much choice comes confusion about what to use.
Generally, we should choose herbs that are fresh, but that’s no always possible. In these situations dried herbs are a great choice—just make sure that your dried herbs are six months old or less. Older dried herbs lose potency and—more importantly!—flavor.
The herbs in each category of this table are appropriate for that dosha. That is, those herbs and pacifying or reducing to that dosha.
Have fun experimenting with herbs that are new to you! You might also try some blends such as masalas and curries. Herbs add a lot of zing to our foods while helping our digestive system to make use of the foods that we have eaten.
| Vata | Pitta | Kapha |
|---|---|---|
| anise | cardamom | anise |
| asafoetida (hing) | chamomile | asafoetida (hing) |
| basil | cilantro | basil |
| bay leaf | coconut | bay leaf |
| caraway | coriander | black pepper |
| cardamom | cumin | chamomile |
| cinnamon | dill | caraway |
| clove | fennel | cardamom |
| coriander | ginger, fresh | cayenne |
| cumin | lemon verbena | cinnamon |
| dill | mints (all) | cloves |
| fennel | parsley | coriander |
| fenugreek | saffron | cumin |
| ginger, fresh | turmeric | dill |
| garlic | fennel | |
| marjoram | fenugreek | |
| mustard | garlic | |
| nutmeg | ginger, powder | |
| oregano | horseradish | |
| parsley | marjoram | |
| pepper | mustard | |
| poppy seeds | nutmeg | |
| rosemary | oregano | |
| saffron | parsley | |
| sage | peppermint | |
| spearmint | poppy seeds | |
| thyme | rosemary | |
| turmeric | saffron | |
| sage | ||
| spearmint | ||
| star anise | ||
| thyme | ||
| turmeric |
