Classical Medicinal Plants, Spices & Herbs
The foundational dravyaguna encyclopedia of Indian medicine. Discover the biological properties (Rasa, Guna, Virya, Vipaka), organoleptic actions, safe dosage boundaries, and classical clinical indications for individual botanical substances.
Tulsi (Holy Basil)
Tulsi is the leaf of Ocimum tenuiflorum, a sacred aromatic herb revered in Ayurveda as an adaptogen and rasayana, traditionally used for respiratory health, fever, stress resilience, and immune support.
Ashwagandha (Indian Ginseng)
Ashwagandha is the root of Withania somnifera, a Rasayana (rejuvenating) herb traditionally used to support strength, stamina, restful sleep and a settled nervous system.
Lemon (Nimbu)
Lemon is the sour fruit of Citrus limon, used in Ayurveda as a Ruchya (appetiser) and Deepana substance, and valued in the kitchen as a fresh source of sour taste and vitamin C.
Rock Salt (Sendha Namak)
Rock salt, known as Saindhava lavana in Ayurveda, is the whole, unrefined mineral salt that retains trace minerals; among the salts it is classically regarded as the mildest and least heating, making it the household and medicinal salt of choice in Vata- and Kapha-type preparations.
Whole Milk
Whole milk is a nutrient-rich dairy food containing naturally occurring fat, protein, carbohydrates, calcium, and other nutrients. In Ayurveda, fresh milk, particularly cow's milk, is traditionally regarded as nourishing, strengthening, and supportive of healthy tissues when appropriately tolerated.
Turmeric Powder
Turmeric powder, known as Haridra in Ayurveda, is one of the most celebrated herbs in the classical tradition. A potent anti-inflammatory, blood purifier, and digestive tonic, it pacifies all three doshas and is used across thousands of Ayurvedic formulations.
Ghee
Ghee, known as Ghrita in Ayurveda, is considered the most refined and therapeutically potent of all fats. A supreme rasayana and digestive enhancer, it nourishes the deepest bodily tissues, builds Ojas, and serves as an unparalleled carrier for Ayurvedic herbs and medicines.
Cumin Seeds
Cumin seeds are aromatic seeds traditionally used as a culinary spice and in Ayurvedic preparations to support digestion.
Coriander Seeds
Coriander seeds are aromatic seeds traditionally used as a culinary spice and in Ayurvedic preparations to support digestion and cooling balance.
Black Pepper
Black pepper is a pungent, heating spice traditionally used in small amounts to kindle Agni, reduce Kapha and support digestion, appetite and respiratory comfort.
Raw Honey
Raw honey is unheated honey traditionally used in Ayurveda as Madhu — a yogavahi anupana that soothes the throat, reduces Kapha and carries other herbs in cough and congestion.
Lemon Juice
Lemon juice is the sour, heating juice of the lemon fruit, traditionally used in small amounts to kindle Agni, support digestion and quench thirst.
Tea Leaves
Tea leaves are the dried leaves of Camellia sinensis, a bitter-astringent, heating kitchen infusion used for alertness and light Kapha, but drying and stimulating if overused.
Water
Water is jala, the primary liquid anupana in Ayurveda. Warm water (ushnodaka) is light and kindles Agni; ice-cold water is heavier and more Kapha-increasing.
Fresh Ginger
Ginger is a versatile Ayurvedic herb revered as Vishwabhesaja (the universal medicine). It effectively ignites digestive fire (Agni), relieves nausea, aids respiratory health, and balances Vata and Kapha doshas.