Touch of wellness amidst celebration: How medicine is built into our festivals

Touch of wellness amidst celebration: How medicine is built into our festivals

As Tamilians, Deepavali began as an early morning festival for my family. I remember how, as a kid, I would be woken upas early as 4am to take a bath, and I would eagerly look forward to the many fried sweets and savoury dishes prepared by my mother. But before diving into a day full of heavy eating, it remains a tradition to eat the ‘DeepavaliMarundu’, or the Deepavali medicine
Understanding kashayams: How the many decoctions of herbs help us build immunity

Understanding kashayams: How the many decoctions of herbs help us build immunity

When I was a child, my grandmother used to make me drink akashayammade ofGuduchi(Tinosporacordifolia, also known as Giloy) whenever I was running a fever. I remember creating a ruckus to drink it. Drinking the bitter and astringent decoctionwasn’t a pleasant experience at all. A spoonful of sugar is considered to help, not in this case. It was quite an ordeal to drink the unpleasant bitterness when I wasn’t sick too, unfortunatelyit was a mandatory routine to have it, because it was known to build immunity.
Bringing back ancient wisdom: How common natural food products help us keep healthy

Bringing back ancient wisdom: How common natural food products help us keep healthy

When you hear ‘raisins’, what do you think of? Perhaps kheer with raisins in it, or a bar of rum-n-raisins-flavoured chocolate?
The Ayurvedic wisdom locked into different seasonal spices

The Ayurvedic wisdom locked into different seasonal spices

Our dietary patterns match seasons is not really news to us. Traditionally, we have eaten food which cools us down during the summers, and gives us warmth during winters. This pattern can also be mapped to spices. To understand what kind of spices we should use during the different seasons, we need to first understand our seasons and the benefits of spices better. Our seasons can be broadly categorised into two phases, Visarga Kala and Adana Kala. Visarga Kala has three seasons: Varsha, Sharad and Hemanth. The season extends from the monsoon through autumn to early winter. Adana Kala meanwhile starts with the cold late winter of Shishira, moves into the spring season of Vasantha and ends with the hot summer season – Grishma.