CLOVE: Super Spices for Spring

Clove is known as Lavang in Sanskrit. It has antiseptic and antifungal properties and has many benefits for overall digestion. Its active compound, eugenol is mildly analgesic in nature. Clove is pungent and bitter in taste, has light and penetrating quality with a cooling potency. It can increase the digestive fire or agni without aggravating the pitta dosha if used moderately. Its aromatic quality settles excess vata and kapha doshas especially in the case of congested lungs.

Cloves are part of the 5 Super Spices of Spring due to it's qualities that help soothe.

Spring Time Use:

Soothe a sore throat by keeping a clove in your mouth for at least 15- 20 minutes andoccasionally chewing and sucking on the juice. Stew apples in cloves and a little bit of ghee or add cloves to cup of warm tea (chai) to clear out the phlegm during spring season cough and cold.

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GINGER: Super Spices for Spring

Ginger - Ayurveda regards ginger as 'vishwabhesaj' or one that provides universal medicine. It is known as Adrak in Sanskrit and is regarded as one of the most sattvic spices.

It has pungent and sweet taste with a heating potency and pacifies both vata and kapha doshas. Ginger derives its intense flavor from its active compound called gingerol, which is antioxidant, anti-inflammatory, anti-bacterial, anti-viral and anti-disease. It is a profound digestive stimulant or tonic with soothing and protective benefits. It clears phlegm in kapha/vata cough and colds, increases peripheral circulation and clears ama (toxins) from plasma and blood.

Spring Time Use:

Ginger tastes great both in sweet and savory foods. It is the best medicine during cold and flu season. A cup of ginger tea will ease symptoms of colds, respiratory infections and fever as it relieves nasal congestion and stimulates circulation. Add fresh minced ginger while cooking and in blended vegetable and fruit juices during spring season. Dry ginger is a part of the powerful pungent spice blend called trikatu (ginger, black pepper and pippali) that helps stimulate agni or digestive fire.

Dry ginger combined with local raw honey adds to its drying effect and can be used in warm tea and beverages during spring. Click the image above to see a previous video on how you can use ginger during Spring to soothe seasonal allergy symptoms.