Ayurveda 阿育吠陀

Ayurveda 阿育吠陀

用一种健康的方式给身心调味-阿育吠陀香料 Spice it Up in a Healthy Way

2017-09-28 08:48:13 justyoga 65

Spices bring out the best in every dish and keep your taste buds entertained with different flavors. However, in Ayurvedic cooking, spices are more valued for their medicinal or healing properties. Generally speaking, spices play an important role in digestion and assimilation of food and maintain a balanced and healthy Agni, or digestive fire. But in fact, the healing effects of spices are much more than that.  

香料会令食物更加美味,从而让我们大饱口福。然而在阿育吠陀料理中,人们更看重的却是香料的药用或者疗愈功能。通常来讲,香料对于食物的消化、吸收以及维持消化火(Agni)的平衡和健康扮演着非常重要的角色。但事实上,香料的疗愈功能还远不止如此。

孜然

Cumin

Cumin is pungent in taste with a strong aromatic smell, and is slightly hot in nature. In Sanskrit, cumin is called “jeeraka”, meaning “digester”, which reveals the digestive function of this spice. Cumin enhances the appetite, burns the digestive toxins and reduces the gas. It is diuretic as well. In Ayurveda, a special digestive yogurt drink is prepared with cumin.

孜然味道辛辣并有香味,性微热。在梵文里,孜然被称作“jeeraka”,意思是“助消化剂”,它揭示了这一香料所具备的助消化功能。孜然可以开胃,去除消化道中的毒素,并消除胀气。同时它也有利尿的作用。在阿育吠陀料理中,有一种帮助消化的酸奶饮品里面就有孜然的成分。

香菜籽

Coriander

Coriander has sweet and astringent tastes with a sharp aroma. Due to its cooling nature, coriander may stimulates digestion without aggravating Pitta. Coriander also combats against allergies, cures skin ailments and improves eyesight. The toasted coriander seeds are used in treating nausea.

香菜籽味甜而涩,并有强烈的味道。因为其性凉,所以香菜籽在帮助消化的同时并不会增加皮塔能量(Pitta)。香菜籽也可以对抗过敏、治疗皮肤病并改善视力。烤香菜籽还可以用来治疗恶心。

茴香

Fennel

According to Ayurveda, fennel is a cooling spice in nature, contributing a sweet taste with a bitter undertone. It enhances agni without aggravating Pitta. In India, it is a common practice to eat a few toasted fennel seeds after a meal to aid digestion and freshen the breath. Moreover, fennel is highly estrogenic and thus helps to increases fertility in women. Some other therapeutic functions of fennel include releasing water retention in the body and calming the nervous system.

根据阿育吠陀理论,茴香属凉性,其味道甜中带苦。茴香在增强消化火(agni)的同时,并不会增加人体内的皮塔能量(Pitta)。在印度,人们通常会在饭后吃几颗烤茴香籽,这样既有助于消化,又可以去除口中的异味。另外,茴香中有很高的雌激素,因此它也有助于女性受孕。茴香的另一些疗效包括利尿和神经的镇定作用。


黑胡椒

Black Pepper

Black pepper is used so extensively worldwide that it has acquired the name "the King of Spices". It is pungent in taste and heating in nature. Black pepper helps to decrease Kapha and Vata, and just slightly increase Pitta. It is known for stimulating the digestive process, relieving nausea and nourishing the brain. Black pepper also encourages the absorption of other nutrients, spices, and herbs.

黑胡椒的使用非常广泛,所以它被誉为“香料之王”。它味道辛辣而性热。黑胡椒有助于减少卡法(kapha)和瓦塔(vata)能量,而略微增加皮塔(pitta)能量。它可以促进消化、缓解恶心并滋养大脑。同时,黑胡椒也有助于其它营养物质、香料和草药的吸收。

姜黄

Turmeric

The bright yellow-orange powder of turmeric is one of the oldest and most significant spicies known to man. It is bitter, astringent and pungent in taste, and it balances all the three doshas. The natural anti-inflammatory and antiseptic properties of turmeric are commonly used to treat asthma, arthritis and various skin conditions. The anti-cancer properties of turmeric fight effectively against cancer cells in all phases of cancer development. Turmeric is also used to reduce undesirable fat and to purify blood and even subtle body such as nadis and chakras.

姜黄这种亮黄色或橘色的粉末是人类最早认识,也是最重要的香料之一。其味苦、涩而辛辣。它可以用来平衡所有三种属性的能量。姜黄的消炎、杀菌的天然属性常常被用来治疗哮喘、关节炎以及各种皮肤疾病。而其抗癌的特性可以有效地在癌症的各个阶段对抗癌细胞。同时,姜黄也被用来去除过多的脂肪,并净化血液甚至精微身体层,如经脉和脉轮。

豆蔻

Cardamom

Cardamom is a warming aromatic spice with sweet and pungent tastes. According to Ayurveda, cardamom is good for balancing all the three doshas. Cardamom is considered an excellent digestive, especially beneficial in reducing bloating and intestinal gas. It also destroys mucous in the stomach and upper GI. The seeds of cardamom are often chewed to refresh the breath.

豆蔻是一种温性、带香味的香料,其味甜而辛辣。根据阿育吠陀理论,豆蔻可以平衡全部三种能量属性。豆蔻具有很好的消化功能,尤其是在肠胃胀气方面。同时,它也可以去除胃部和上消化道的黏液。嚼豆蔻籽也经常被用来清新口气。

罗勒

Basil

Basil is an excellent healing herb. It promotes health by supporting the body's natural defense system and fighting against stress and diseases. It clears the lungs and uplifts the mind. A tea made from the fresh leaves of basil is an excellent remedy for chronic cough, cold, allergies, or asthma

罗勒叶是一种具有良好的疗愈作用的草药。它可以增强身体自身的免疫力,并对抗压力和疾病。它具有清肺和提神的效果。新鲜罗勒叶做成的茶对于治疗慢性咳嗽、感冒、过敏和哮喘都很有效。

藏红花

Saffron

Saffron has been valued for its exotic aroma and warm, slightly-sweet flavor. It strengthens all the tissues of the body. Saffron has always been used as an aphrodisiac, energy-enhancer, digestive aid, cough suppressant, antidepressant, analgesic and anti-carcinogen.

藏红花因其奇异的芳香和温暖微甜的味道而受到人们的喜爱。它可以增强身体的各个组织。藏红花还经常被用作催情剂、体力补充剂、助消化剂、止咳剂、抗抑郁剂、止痛剂和抗癌剂。

肉桂

Cinnamon

Cinnamon is pungent, sweet and bitter in taste. This aromatic bark of tree is particularly good for enhancing circulation. Its heating and detoxifying properties make it widely used home remedy for colds and flu. Cinnamon is also an excellent addition to all the desserts due to its property of accelerating sugar metabolism, and thus maintaining stable blood sugar level. According to Ayurveda, cinnamon controls both vata and kapha, without aggravating pitta unless consumed in excess.

肉桂味辣、甜且苦。这种带香味的树皮对于促进体内的循环特别有效。其热性与排毒的特性使它成为常用的治疗感冒和流感家庭用药。由于肉桂可以加速糖的代谢从而使血糖水平保持稳定,它可以被于制作各种甜点。根据阿育吠陀的理论,肉桂可以减少瓦塔(vata)和卡法(Kapha)能量,同时也不会增加皮塔(pitta)能量,除非用量过多。

丁香

Clove

In Ayurveda, cloves are used to enhance circulation, digestion and metabolism. It is best for enhancing the digestive fire (Agni) without overheating the system. Traditionally, whole cloves are chewed to freshen after a meal the breath and stimulate digestion. Mostly it is used in tea in winter season due to its hot nature. The clove tea can also be used for nausea, indigestion or gas. Mixed with honey it can alleviate colds and cough. Clove also has aphrodisiac properties according to Ayurveda. Clove contributes the pungent and astringent tastes. It helps pacify Vata and Kapha and increases Pitta.

在阿育吠陀中,丁香被用来增强血液循环、帮助消化和促进新陈代谢。它在增强消化火(Agni)的同时并不会使身体过热。习惯上,人们在饭后会嚼整颗的丁香来清新口气并促进消化。由于它本性属热,所有丁香茶通常是在冬季饮用。丁香茶通常被用来治疗恶心、消化不良和胀气。在丁香茶中加入蜂蜜可以缓解感冒和咳嗽。阿育吠陀中认为,丁香也具有催情的作用。丁香味道辛辣而涩。它可以减少瓦塔(Vata)和卡法(Kapha)能量,而增加皮塔(Pitta)能量。


葫芦巴

Fenugreek

Fenugreek pacifies Kapha and increases Pitta. It is a warming spice, and contributes the bitter, pungent and sweet tastes. Fenugreek lowers blood glucose and cholesterol levels, induces labor, enhances lactation in nursing mothers, increases libido and male potency, and maintains a healthy metabolism. The seeds of fenugreek can relieve acid reflux and sooth gastrointestinal inflammation. Other diseases that fenugreek helps to treat include arthritis, asthma, bronchitis and sore throat, menstrual pain and some skin problems.

葫芦巴是很好的减少卡法能量(Kapha)的香料,但它也会增加皮塔能量(Pitta)。葫芦巴属热性,味苦、辣、甜。科学研究已经证实,葫芦巴可以降低血糖和胆固醇。葫芦巴种子的黏液可以在肠胃道壁上形成一层黏膜,从而缓解胃酸倒流以及肠胃道的炎症。另外,葫芦巴也会被用来治疗关节炎、哮喘、支气管炎和咽喉疼痛,帮助分娩、减少经期疼痛,促进乳汁的分泌,维持健康的新陈代谢水平,增强性欲和性能力,以及治疗皮肤问题,如外伤、皮疹和脓疮等。

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