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Watery Kapha tends to be heavy and can use some lightening. Kapha herbs work to pacifying any conditions that are generally classified as a Kapha imbalance. Some of the symptoms include: excess body weight, water retention, edema, asthma, bronchitis, or lymphatic stagnation. Kapha herbs are often necessary to help with digestion and boosting agni, or the digestive fire. The herbs tend to be stimulating and carminative. Hot, pungent herbs work best to help liquify Kapha and send excess water out of the body. Bitter herbs are recommended for melting fat, while astringent herbs are quite drying. For a better understanding of how to select herbs for Kapha dosha, let’s look at the elemental make up as well as the qualities of Kapha.
Elements of Kapha– Water + Earth
Prevailing Qualities– Cold, Moist, Heavy and Slow
Qualities of Kapha Balancing Herbs- Warming, Drying, Lightening and Stimulating
Tastes that Pacify Kapha– Pungent, Bitter and Astringent are best because all three are drying, lightening and catabolic (increases metabolism) in their actions.
Virya (Energy)- Warming
Vipaka (Post Digestive Effect)- Pungent vipaka alleviate Kapha because they promote dryness in the body.
Kapha Herbs and Spices
Common Sage (Salvia officinalis)
Content by Suleyka Montpetit
While we may think of Sage as an old-fashion flavoring in European cuisine. However, due to its expectorant and diaphoretic actions, sage can be a powerful ally against-
- Sore throats
- Lung ailments
Taken hot, it is duaphoretic and expectorant and is good for Kapha and Vata.
Taken cold, it is astringent and diuretic and is better for Pitta. (1)
In this way, sage is an important tridoshic herb that should not be overlooked. Sage prefers a warm, sunny location, and is very happy growing in containers.
We know that fenugreek is not only a spice that is used in many masala, sambar and panch phoron spice mixes, it is also a vegetable as the fresh leaves, sprouts and microgreen are used in the cuisines of the Indian subcontinent, Ethiopia and Yeman, amongst others.
The health benefits of these distinctive cuboid-shaped, yellow-to-amber colored seeds have been purported by Ayurveda for millenia, but now scientific studies show that fenugreek maybe be a useful herb for diabetics and those wanting to control their cholesterol.
A human clinical study on patients with newly diagnosed type-2 diabetes showed positive results using fenugreek. The patients were randomly grouped into two, one group received an extract of fenugreek (1 gram per day) and the other group received a placebo. Both the groups were given the regular diabetes care – diet and exercise.
After two months, the fenugreek supplemented group showed better blood sugar control and insulin sensitivity compared to the other. Researchers also observed a significant reduction in the serum triglyceride levels and increase in the good cholesterol levels.
Another study has underscored fenugreek’s cholesterol-lowering effect – as it is a great source of soluble (21.7%) and insoluble fiber ( 26.8%). Researchers say that the high fiber content actually blocks cholesterol absorption. The presence of soluble fiber, in particular, increases the viscosity of the digested food and inhibits the uptake of cholesterol and bile acids.
Another strong reason behind fenugreek’s cholesterol-lowering effect is the fact the fiber acts as a food for the beneficial gut bacteria (pre-biotic). The volatile fatty acids released by these gut bacteria enter the bloodstream and suppress the cholesterol production by the liver.
A point of trivia about fenugreek: if consumed in quantity, its aroma will come through the body odor. This is because of sotolon (also known as sotolone), a lactone and an extremely powerful aroma compound which is responsible for the smell of maple syrup, caramel, or burnt sugar. So consumption of foods high in sotolon, such as fenugreek, can impart a maple syrup aroma to one’s sweat and urine. So fenugreek will litteraly make you smell more sweet.