A glass of warm water helps you start your day feeling fresh and ready to go. Numerous health benefits are contained in a simple glass of warm water. The hydration power of warm water also can reduce stress, soothe sore throats and congestion. The vapors from warm water can help loosen buildup.
Considering these therapeutic values of warm water, we ensure that every guest, who walks-in to our Nombili Restaurant, is first greeted with a glass of warm herb-infused water. Herbal infusions provide an instant energy boost, build stamina, act as hunger suppressants, increase metabolism and release fat-burning antioxidants, and keep us active and alert. They are also calming, soothing, relaxing and aid good sleep! According to Ayurveda, these herbs can be used to balance disharmonies amongst the three doshas –Vata, Pita and Kapha.
Here, at Bekal, the herbs used for the infusions are changed every day of the week. Herb-infused water is also administered to the guests at Rejuve, The Spa.
In Ayurveda, the traditional system that originated in India over 5000 years ago, infused water plays an important role in a balanced diet and a healthy, active lifestyle. An active lifestyle is all about balancing ‘energy in’ with ‘energy out’. Our lifestyle and diet can affect our health and our vulnerability to diseases.
The five main methods of Ayurvedic herbal preparation though extraction called PANCHA KASHAYA are:
(1) SWARASA – the fresh juice of the plant
(2) KALKA – the crushed pulp or paste of the plant
(3) KVATHA – decoction
(4) PHANTA – hot infusion
(5) HIMA – cold infusion
Ayurveda also contains many different methods and forms of herbal preparations designed for different therapeutic effects, or to maintain the potencies of herbs in different manners.
These are: (1) Infusions (2) Decoctions (3) Powders (4) Poultices (5) Oils and (6) Liniments.
The infused water we prepare here is a combination of PHANTA, HIMA and DECOCTION.
Using the following herbs, trees and spices in a proper blend as suggested by an Ayurvedic practitioner is beneficial for different functions like energy, calming, weight management, blood sugar control, memory enhancement, etc.
Cumin: The cumin plant belongs to the coriander family. It is one of the oldest spices. The plant has an aromatic seed-like fruit, commonly known as cumin seed. It has a strong aromatic smell and a warm, bitter taste due to the presence of a volatile oil. It is grown extensively in all states of India except Assam and West Bengal. Apart from India, it is also grown in Iran, Morocco, China, Indonesia, Japan, Turkey and Southern Russia.
The calorific value of cumin is 356.
Cumin is said to help in treatment of the common cold. Toasting cumin seeds and then boiling them in water soothes acute stomach problems. Cumin seeds also help in digestion, and an infusion is ideally taken during breakfast.
Cardamom: Known as the Queen of Spices, cardamoms are broadly classified into two categories –small cardamom and large cardamom. The latter is almost exclusively used in cooking. The small cardamom is commercially far more important and is used for a variety of purposes. Cardamom is a perennial plant, with long angular seeds having pits on them. They have a pleasant aroma and a characteristically warm and slightly pungent taste. Cardamom grows wildly in hilly regions of Kerala and Mysore in India. Sri Lanka and Guatemala are a few other countries where cardamom is grown.
The calorific value of cardamom is 299.
Cardamom is a stimulant, carminative, digestive. Cardamom is used mainly to treat colds, bronchitis, fevers, inflammatory conditions and liver complaints. A cardamom infusion again is ideally had during breakfast.
Ginger: Ginger is a great food medicine and one of the most important spices of India. Ginger is also one of the earliest Oriental spices known to Europe. Ginger is a large, tuberous, horizontal perennial plant, with leaves and rhizomes. The rhizomes are sold as fresh ginger in the market or are peeled, sliced and dried. The plant is believed to have originated in India, but is now extensively cultivated in all tropical and subtropical counties.
The calorific value of ginger is 67.
Ginger decrease arthritis pain, and also helps to keep cholesterol levels normal. A ginger concoction is ideally had at lunch.
Cinnamon: Cinnamon is an evergreen tree. The bark of the tree is thick, smooth and brownish dark in colour. The inner bark is obtained from carefully selected shoots, cured and dried. It has a delicate fragrance and a warm taste. Cinnamon is a native of Sri Lanka and other parts of tropical Asia.
The calorific value of Cinnamon is 355.
Cinnamon is beneficial to oxidative stress-related illness; it also helps in weight loss. A Cinnamon concoction is ideally had at dinner time.
Read the full version of this story at emag.spamantra.in
Issue 7 Page 72
Writer | Chef Biju V Krishnan
