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Chives

Chives, Schnittlauch, Ciboulette, Cebollino, Allium schoenoprasum, -

Chives (Allium schoenoprasum) belong to the onion family and are valued for their mild, onion-like flavor. Traditionally used in European cuisine, they are also recognized in Ayurveda for their stimulating, warming, and slightly pungent qualities. Chives aid digestion, stimulate appetite, and can help clear Kapha-related stagnation. Best consumed fresh, they add both flavor and subtle medicinal benefits to dishes. Their heating nature makes them especially suitable in moderation for Vata and Kapha, while those with high Pitta should use them sparingly.

Their warming and oily qualities reduce cold Vata and stimulate digestion.

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The heating, pungent nature may aggravate Pitta if consumed excessively.

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Light and sharp qualities reduce Kapha and help clear mucus and heaviness.

Rasa

pungent (katu)

Guna

light (laghu), sharp (tiksna)

Virya

heating (ushna)

Vipaka

pungent (katu)

Dhatu

Rasa, Rakta, Mamsa

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Weak digestion, loss of appetite, Kapha congestion, cold conditions

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Avoid excessive use in high Pitta, gastritis, or acid reflux

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Used fresh in salads, dips, soups, egg dishes, or as garnish; best added at the end of cooking to preserve flavor and nutrients.

Chives
Chives
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