Garlic
Garlic, Knoblauch, Ail, Ajo, Allium sativum, Lahsun (लहसुन)
Garlic originates from Central Asia and has been cultivated for over 5,000 years. Historical records show that garlic was valued by ancient Egyptians, Greeks, and Romans both as a food and medicinal plant. In Ayurvedic tradition, garlic has been used for centuries to support digestion, improve circulation, and cleanse the respiratory system.
Balances cold and sluggish Vata due to its heating and stimulating qualities; supports digestion and circulation.
Can aggravate Pitta if consumed in excess due to its hot and pungent nature.
Reduces Kapha by stimulating metabolism and clearing mucus.
Akasha ֍ / Vayu ֍ / Tejas ֍֍֍ / Jala ֍֍֍ / Prithvi ֍֍
Rasa
pungent (katu)
dry (ruksa), light (laghu)
Guna
Vipaka
pungent (katu)
Virja
heating (ushna)
Dhatu
Rasa, Rakta, Mamsa
Digestion, circulation, respiratory health, immune support
Excessive use can irritate the stomach and aggravate Pitta; avoid in ulcers or hyperacidity
Soups, sauces, stews, curries, marinades, dressings, baked or fermented
