What You Need to Know
Ayurvedic cooking involves the use of spices and herbs with antimicrobial properties, such as turmeric and ginger, to preserve food. It also employs techniques like fermentation, which creates lactic acid and other compounds that inhibit bacterial growth. Additionally, Ayurvedic cooking often uses low-temperature cooking methods to preserve nutrients and flavor.
Steps
- 1.
Kitchari (India): Balances all six tastes for digestive reset
- 2.
Takuan (Japan (Ayurvedic-influenced)): Uses fermentation to enhance bioavailability
- 3.
Golden Milk (Global Ayurvedic adaptation): Turmeric activation through heating in fats
The Science
Primary Reaction
Fermentation