Food and Frolic

Ayurveda classifies mustard as katu-tikta rasa — pungent and bitter in taste — with snigdha and tikshna guna, meaning oily and penetrating in quality. Its virya, or potency, is ushna, meaning heating, and its vipaka, or post-digestive effect, is pungent. The Ayurvedic Pharmacopoeia of India lists mustard seed as Deepana, Kaphahara, Vatahara, Hridya and Pittakara, meaning it supports digestive fire, helps reduce excess Kapha, pacifies Vata in suitable contexts, supports the heart, and can increase Pitta if overused.

It functioned as a decentralised health system where spices, herbs, oils, fermentation methods, and seasonal recipes worked together to maintain bodily balance, strengthen digestion, support immunity, and prevent disease before it emerged.

In Ayurveda, Hingu is valued mainly as a Deepana-Pachana dravya — a substance that kindles digestive fire and helps the body process food properly. This is why Indian cooking traditionally adds a tiny pinch of hing to dals, sambar, rasam, kadhi, chana, rajma, yam, colocasia, leafy vegetables and other foods that may otherwise produce heaviness, bloating or gas. The idea is simple but profound: digestion is not an afterthought in Indian food; digestion is built into the recipe itself.

The FSSAI Ayurveda Aahara Compendium, which compiles classical food formulations, describes Kushmanda swarasa in one preparation as madhura (sweet), laghu (easy to digest), and sheeta (cool in potency).

It is botanically known as Plectranthus amboinicus and is widely cultivated across the tropics. As a household plant, it is valued because it is both medicinal and culinary, with leaves that release a powerful oregano-like smell when crushed.

One of its most celebrated nutritional strengths is its iron content. With iron levels significantly higher than many common vegetables, Turkey Berry has long been used traditionally to combat anemia. The presence of vitamin C, even in modest amounts, aids iron absorption when consumed as part of a balanced meal.