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Lassi

Lassi, Lassi, Lassi, Lassi, - , Lassī लस्सी

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Varieties / Types: There are numerous varieties, including white, red, or black garlic, as well as fresh versus fermented garlic. Black garlic is fermented, milder in flavor, and considered more digestible according to traditional folk medicine.

Beneficial due to its moist, nourishing, and grounding qualities, especially when served warm with spices.

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Cooling, sweet lassi varieties help to calm excess heat and acidity.

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Can increase heaviness and mucus, better tolerated with warming spices like ginger.

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Akasha ֍ / Vayu ֍ / Tejas ֍ / Jala ֍֍֍ / Prithvi ֍֍

Rasa

sweet (madhura), sour (amla)

heavy (guru), liquid (drava), oily (snigdha)

Guna

Vipaka

sweet (madhura)

Virja

cooling (shita)

Dhatu

Rasa, Rakta, Mamsa, Shukra

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  • Dryness, nervousness (Vata)

  • Excess heat, heartburn (Pitta)

  • Supports digestion if combined with spices

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  • Mucus production, sluggishness (Kapha)

  • Do not drink ice-cold

  • Avoid with heavy, fatty meals or fish

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Lassi is traditionally served with or after meals. Sweet lassi is often flavored with rose water, cardamom, or fruit. Savory lassi is typically seasoned with salt, cumin, or ginger.

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