Essential Spices and Herbs for Vegetarians

June 28, 2003

In cultures that eat little, or no animal meat, they make sure to

include warming spices and energy herbs in their diet. Animal meat has a

warming energy and the life energy of the animal. Vegetarian food

generally has a energy that is cool or neutral, and energy not as high

as animal meat. To compensate for this, warming spices like Ginger,

Turmeric, Cinnamon, and Cardamom are added to the diet. For specific

warming spices according to your body type, see the chart in Ayurvedic

Cooking by Dr. Vasant Lad.

In terms of energy herbs, two primary ones are Ashwagandha (East Indian

Gingseng) and Siberian Ginseng (Eleuthero.) The easiest way to consume

Ashwagandha or Siberian Ginseng is in capsule, tablet, or tincture form.

A general adult dosage for either herb in tincture form is 1 to 2

teaspoons twice daily diluted in 5 teaspoons water with meals. If you

wish to remove the alcohol in the tincture, add boiling water and let

cool. Chinese or Korean Ginseng is classified as having a very hot

energy and is not recommended for people under age 50.

People who do not include these items in their vegetarian diet, will

tend to develop over time what Chinese medicine classifies as a cold,

damp, and deficient bodily constitution. This is indicated through pulse

diagnosis and tongue analysis. One experiences low energy and feeling

cold particularly during cold weather. In other words, a loss of health

and balance. One should have a yearly check up by a practitioner of

Ayurvedic or Chinese medicine to monitor your state of balance.

Herb Suppliers

References

Ginseng - Jill Rosemary Davies

The Yoga of Herbs - Dr. David Frawley

Planetary Herbology - Michael Tierra

Between Heaven and Earth - Harriet Beinfield

The Ayurvedic Institute http://www.ayurveda.com

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