Herbs and spices are the best known part of Ayurveda, and the part where care matters most. This section will describe common plants such as turmeric, ginger, ashwagandha, tulsi, triphala, brahmi, neem, amla, cumin and fennel. For each one it will say how Ayurvedic texts use it, what modern research has found, and what the safety concerns are.

The classical texts, especially the Charaka Samhita and later materia medica such as the Bhavaprakasha, describe each substance by its taste, its qualities, its effect after digestion and its action on the doshas. They also list the conditions for which each has traditionally been used. We report those traditional uses as what the tradition says. We do not present them as proven treatments, and we do not suggest that a herb will cure or prevent a disease.

Where modern studies exist, we will say what they found and how strong they are. For many Ayurvedic herbs, the evidence is limited, uses small trials or laboratory work, or is mixed. A statement that a plant has been used for centuries is a fact about history. It is not evidence that it works or that it is safe.

Safety deserves its own emphasis. Herbs are active substances. They can interact with prescribed medicines, for example by changing how blood thinners, diabetes tablets, thyroid medicine, blood pressure drugs, sedatives or immunosuppressants behave. Some are not recommended in pregnancy or while breastfeeding, and many have not been studied in children. Some people are allergic to commonly used plants. Case reports have linked certain products to liver injury, and a few traditional preparations have been found, in testing, to contain lead, mercury or arsenic, so where a product comes from matters. Quantities in cooking are very different from the doses in capsules and extracts.

For these reasons every guide in this section will carry a short safety box, and none will give a dose for a health purpose. If you are thinking of taking a herb, please talk first to your doctor or pharmacist, and tell them everything you take. In India, an Ayurvedic treatment should come from a registered practitioner (BAMS). Our medical disclaimer sets out the position in full, and it applies to every page here.

Turmeric (Haridra) in Ayurveda: Traditional Use, Research and Safety

Turmeric (haridra, haldi) in Ayurveda: its names, taste and energy, kitchen use, what research says, and why supplements need more care than the spice in food.

Ginger (Shunthi and Ardraka) in Ayurveda: Traditional Use and Safety

Ginger in Ayurveda: fresh ardraka and dried shunthi, their taste and energy, kitchen uses, what NCCIH and LiverTox say, and the cautions that apply.

Ashwagandha in Ayurveda: Traditional Use, Research and Safety

Ashwagandha (Withania somnifera) in Ayurveda: names, taste and energy, its place among rasayana herbs, what trials show, and the safety points to know first.

Tulsi (Holy Basil) in Ayurveda: Traditional Use, Research and Safety

Tulsi, or holy basil, in Ayurveda: its names, sacred place in Indian homes, taste and energy, tea in the kitchen, honest research notes and safety cautions.

Triphala in Ayurveda: The Three Fruits, Traditional View and Safety

Triphala is a classical Ayurvedic combination of three fruits. Learn its ingredients, traditional profile, honest research notes and safety cautions.

Brahmi (Bacopa monnieri): Traditional Use, Research and Safety

Brahmi (Bacopa monnieri) in Ayurveda: its names, taste and energy, its place as a traditional mind tonic, what research shows and the safety points to know.

Shatavari (Asparagus racemosus): Traditional Use and Safety

Shatavari in Ayurveda: what the plant is, its sweet cooling profile, its traditional place among women's tonics, what research covers and cautions to know.

Neem (Azadirachta indica): Traditional Use and Neem Oil Safety

Neem in Ayurveda: the bitter tree of Indian villages, its traditional uses, what we could and could not find in research, and a clear warning on neem oil.

Amla (Indian Gooseberry): Traditional Use, Research and Safety

Amla, the Indian gooseberry, in Ayurveda: its names, sour and cooling profile, its place in rasayana tradition, what research shows and safety cautions.

Guduchi (Giloy): Traditional Use and Liver Injury Warning

Guduchi, or giloy, in Ayurveda: its traditional profile, and a clear account of the reported liver injury cases that LiverTox rates as well established.

Licorice (Yashtimadhu): Traditional Use, Research and Safety

Licorice, or yashtimadhu, in Ayurveda: the sweet root, its traditional profile, what NCCIH says about research, and why glycyrrhizin calls for real care.

Cumin (Jeera) in Ayurveda: Traditional Use, Kitchen Ideas and Safety

Cumin or jeera in Ayurveda: how the classical texts describe its taste and effect on the doshas, how it is used in cooking, what research shows and safety notes.

Fennel (Saunf) in Ayurveda: Traditional Use, Kitchen Ideas and Safety

Fennel or saunf in Ayurveda: its traditional taste and effect on the doshas, the after-meal custom, ways to cook with it, what research says and safety notes.

Coriander (Dhania) in Ayurveda: Traditional Use, Kitchen Ideas and Safety

Coriander seed and leaf (dhania) in Ayurveda: traditional taste and cooling reputation, kitchen uses, what research says and the safety notes that apply.

Cardamom (Elaichi) in Ayurveda: Traditional Use, Kitchen Ideas and Safety

Cardamom or elaichi in Ayurveda: green and black types, the traditional taste and dosha profile, how to cook with it, what research says and safety notes.

Cinnamon (Dalchini) in Ayurveda: Cassia, Ceylon, Kitchen Use and Safety

Cinnamon or dalchini in Ayurveda: cassia versus Ceylon, what twak means in the old texts, traditional taste and doshas, cooking uses and coumarin safety.

Black Pepper (Maricha) in Ayurveda: Traditional Use, Kitchen Ideas and Safety

Black pepper or maricha in Ayurveda: traditional taste and heating nature, trikatu, kitchen uses, the piperine and turmeric supplement point and safety notes.

Ajwain (Carom Seeds) in Ayurveda: Traditional Use, Research and Safety

Ajwain, or carom seeds, in Ayurveda: its sharp taste, heating nature, traditional kitchen role, what research shows, and the safety points worth knowing.

Fenugreek (Methi) in Ayurveda: Traditional Use, Research and Safety

Fenugreek, or methi, in Ayurveda: its bitter taste and heating nature, kitchen uses, what research found on blood sugar, and clear safety cautions.

Guggul (Guggulu) in Ayurveda: Traditional View, Research and Safety

Guggul, or guggulu, is a resin from Commiphora wightii used in Ayurvedic compounds. Learn the traditional view, what research is missing, and safety points.