In Ayurveda, good digestion is the cornerstone of good health.  And fundamental to good digestion is Jathar Agni (digestive fire).  

Eating for our Ayurveda type and according to the Season, alongside an Ayurveda lifestyle, can go a long way towards supporting good health. This will not only enhance Jathar Agni but will also strengthen 12 other agnis which are said to be at work in the body.  Whilst the main and the first Agni that our ingested food encounters is Jathar agni, these other Agnis are responsible for the ongoing breakdown, absorption and assimilation of nutrients, out of the gut, into the liver and through to deeper and deeper tissue layers. All the body “agnis” (which from a Western perspective are the acids and enzymes involved in all metabolic processes), are therefore crucial for optimum metabolic functioning and so for our good health. 

This means that if the Jathar Agni (the digestive fire in the gut) is impaired, then the assimilation of nutrients through the action of the other liver and tissue agnis will be impaired. The end result is that our health and vitality is adversely impacted: the body is neither able to efficiently utilise even the best foods that we ingest, nor to expel accumulating ama or toxicity.  

We support Jathar Agni in Ayurveda by eating a seasonal, largely plant-based diet, according to our Ayurveda type, and by following certain lifestyle guidelines which will include the paying attention to “how” as well as “what” we eat.  (See my PDF Tips For Good Digestion).

A wonderful way in which Ayurveda teaches us to support digestion and metabolism is to kindle Agni function through the use of spices. Their bitter and pungent tastes have a kindling effect on the agni, encouraging the secretion of the acids and enzymes important for the breakdown, absorption and assimilation of foods. 

Ayurveda teaches us how to select and cook with spices according to our Ayurveda type, and the Ayurveda nature of each season. Each Ayurveda type has different metabolic qualities and a differently functioning Jathar Agni, and so certain spices give extra support to agni function, whilst others might aggravate or impair it. 

And so, once you know your Ayurveda type, you can begin to select the right spices in your cooking for your metabolic nature, and as a result  perhaps begin to notice less bloating or gas, reduced burning sensations, less heaviness after eating, or whatever digestive aggravation you have had a tendency towards. 

Ayurveda also invites us to sip an infusion of spices, selected according to our Ayurveda type, to kindle Jathar Agni, and thereby to prepare the gut to receive and process foodstuffs. Depending on our type, it’s advised to sip this infusion before, during or after a meal. 

Beginning to work wtih spices in this way, according to your Ayurveda type, can help bring you better digestion, with absorption of nutrients. This in turn can help to give you a noticeable improvement in your overall health and vitality, when supported by an Ayurveda lifestyle and diet for your type. 

See below the spices to favour for your Ayurveda type, and the spices to avoid/reduce. Plus, find out which spices to put into a digestif-infusion and when best to drink it for your indivdualmetabolic type!

VATA:

Favour: asafoetida, cumin, coriander, cinnamon, cardamom, fennel, anise, turmeric, black pepper, fresh (rather than dried) ginger, rock salt or himalayan salt. 

Avoid/Reduce: cayenne, fenugreek, chilli powder, mustard.

Digestif-infusion: You can drink a warm infusion of fresh ginger, with a pinch each of cumin seeds, coriander seeds, fennel seeds and ground cinnamon, about 15 minutes before meals to support Vata digestion. 

KAPHA

Favour: cumin, coriander, cloves, mustard seeds, cayenne, chilli, black pepper, fenugreek, cinnamon, turmeric.

Avoid/Reduce: Salt

Digestif-infusion: You can take a warm infusion water with a pinch each of dry ginger, cumin, coriander, fenugreek and 1 or 2 cloves about 15 minutes after meals to support Kapha digestion. 

PITTA:

Favour: fennel, coriander, mint, parsley, cinnamon, cardamom, dill, basil, saffron, cumin, turmeric, fresh ginger. 

Avoid/Reduce: chilli, cayenne, cloves, fenugreek, salt, anise, dry ginger, asafoetida.

Digestif-infusion: Enjoy fresh ginger infusion with a pinch each of fennel seeds, cumin seeds and coriander seeds. Sip during your meal to support Pitta digestion. 

To learn more about supporting your health and well-being, and that of your family and/or clients, with Ayurveda, why not consider joining our Ayurveda Living Course.

For specific and comprehensive, personalised advice, our Ayurveda  Consultations and Ayurveda 1-1 Coaching Programme can help you