Remove from heat when aromas are released and continue stirring or shaking to prevent burning. Look for organic, non-irradiated spices. Store spices in airtight containers away from heat and light. Here's a brief introduction to three major Ayurvedic spices and tips on how to use them. As you experiment with combining them with other spices and different foods, you'll find your own favorite ways to use them.
Turmeric is ubiquitous in Ayurvedic cooking.
It contains the flavanoid curcumin, which is known to have anti-inflammatory properties. This all-around wonder spice helps detoxify the liver, balance cholesterol levels, fight allergies, stimulate digestion, boost immunity and enhance the complexion. It is also an antioxidant. Ayurveda recognizes it as a heating spice, contributing bitter, pungent and astringent tastes. Turmeric is a bright yellow-orange spice, and, used in tiny quantities, imparts a rich color and look to cooked white rice, potatoes or yellow lentils.