Food and Frolic

The Sanskrit name Karpura refers to camphor, traditionally obtained from the camphor tree, botanically known as Cinnamomum camphora. In Indian homes, it is often called Karpooram, Kapur, Karpuram or Pachai Karpooram, depending on language and region. Ayurveda values Karpura for its strong aroma, subtle action, cooling impression, lightness and ability to awaken the senses. It belongs to the group of substances where even a tiny quantity carries powerful influence.

The botanical identity of horse gram is Macrotyloma uniflorum, also historically recorded under Dolichos biflorus. It belongs to the legume family and grows well in dry, difficult conditions. This hardy nature reflects its food character. It is dense in strength, warming in action, and suitable for people who need energy, lightness and stimulation of sluggish digestion. Traditional communities used it especially in rainy and cold seasons, after heavy meals, in states of excess Kapha, and in food routines meant to reduce heaviness.

In classical Ayurvedic language, fennel is commonly identified as Mishreya, Mishi or Madhurika. The Ayurvedic Pharmacopoeia of India identifies Mishreya as the dried ripe fruit of Foeniculum vulgare Mill., belonging to the Umbelliferae family, now commonly placed under Apiaceae. The plant is described as an aromatic herb, usually 1–2 metres high, cultivated widely in India and sometimes found wild. What we casually call fennel “seeds” are botanically the dried fruits of the plant.

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.