Alandi Images Eggplants and Bitter gourds in poppyseed sauce.JPG

Feeling adventurous? To make this week's recipe you'll need a little field trip to your nearest Indian grocery store. Even more adventurous, you'll be making something completely different from anything you've tried before. It's worth it for a delicious recipe that is nutritious and balances blood sugar--and what's more, it's gravy!

You can use any kind of eggplant (aubergine), but the most delicious are the small, sperical ones sold in Indian grocery stores.

Indian Eggplants and Bitter Gourds in Poppy Seed Sauce

A recipe from Andhra Pradesh

Eggplants and bitter gourds in a rich poppy seed sauce. (The ground poppy seed is a thickening agent).

White poppy seeds are sold in Indian grocery stores.

Serves: 4-6


  • 1 lb. purple eggplants, (Small Indian variety is best) washed and sliced
  • 1 lb bitter gourds
  • 2-4 tbsp. sunflower oil (more if needed)
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 2 tsp. ginger garlic paste
  • 2 tsp. mild chili powder
  • 2 tsp. coriander powder
  • ½ tsp. roasted fenugreek powder
  • ½ tsp. roasted cumin powder
  • ½ cup white poppy seeds, roasted and ground to a paste in spice grinder
  • 1" ball of tamarind--soaked in hot water & pulp extracted.
  • 1 tsp ground jaggery (optional)
  • 3 cups water for gravy (more if needed)
  • Salt to taste

The basic idea is to brown the bitter gourds and eggplants, roast and grind the poppy seeds, cook the poppy seed paste in spiced water until it forms a thick gravy surrounding the veggies. It's delicious!

  1. Bring a pan of water to the boil and add 1tsp, salt and a pinch or two of turmeric. Drop in the bitter gourds and let them boil for about 5 minutes.
  2. Plunge in cold water, then slice and remove seeds.
  3. Add 1-2 tbsp. of oil in a cooking vessel, add the bitter gourd and cook for 20 minutes.
  4. Add the eggplant slices and roast them till brown on both sides. Just brown them, don't fully cook them at this point. Remove and keep aside.
  5. In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and sauté for 2-3 min.
  6. Add salt to taste, red chili powder, turmeric powder, coriander powder, cumin powder, roasted fenugreek powder and optional jaggery and combine well.
  7. Add 3 cups of water and cook for 3-4 minutes, until it comes to a boil. Add the roasted poppy seed paste and tamarind extract and cook on medium high for 3 minutes.
  8. Cover with lid and cook on medium low for 5 min, stirring to prevent sticking.
  9. Add the roasted bitter gourd and eggplant slices and cook on low to medium flame, stirring frequently, until the gravy thickens and the bitter gourd slices are thoroughly cooked. It could take up to 40 min to form a thick gravy. Ad more water as needed for a good gravy effect. Turn off heat and serve. Menu suggestion: serve with pongal.

Alandi Images Peace Rose.jpg

It's rose season. And roses are not only fragrant and beautiful, they are an important Ayurvedic medicine with cooling, pitta soothing, anti-inflammatory, antiviral, antibacterial, haemostatic, nervine and antidepressant properties. Here is a selection of traditional Ayurvedic home remedies and recipes that you can make from your garden roses.

All roses that you intend to eat, smoke etc. must be free of pesticides. Do not eat flowers from florists, nurseries, or garden centers, unless labeled organic. In many cases these flowers have been treated with pesticides not approved for food crops. The tastiest roses are usually the most fragrant. Many of the newer varieties have been selected for appearance rather than fragrance. Choose old-fashioned fragrant roses for your remedies.

Herbal smoke: Combine rose petals, chamomile flowers, a few drops of ghee and a pinch of nutmeg as a herbal smoke to relive sinus congestion.

Ginger, rose, jaggery nasya (nasal drops): Mix 1 tsp. grated fresh ginger, 1 tsp. jaggery and 1 tsp. rose petals in boiling water and steep for 10 minutes. Strain and allow to cool to room temperature. Instill 5 drops into each nostril (on an empty stomach). Can be stored for a few days in a screw top glass jar in the refrigerator. The jaggery balances vata, rose balances pitta and ginger balances kapha, allowing for a healthy nasal cleanse for all body types.

Anti-wrinkle treatment: Combine rose petal powder with goat's milk and apply as a facial mask, rinsing off after ten minutes. Alternatively, mix a jar of rose petal powder and powdered goats milk (e.g. Meyenberg brand) for a facial mask that is available whenever you need it.

Acne: Combine equal parts of rosewater and sesame oil in a spritz bottle. Shake it well before using and spritz your face. This is easy to keep in your purse so the face can be spritzed frequently.

Nosebleeds: Take a teaspoon of rose petal jam twice daily to alleviate the tendency to nosebleeds.

Constipation: Drink warm milk at bedtime with a teaspoon of rose petal jam or rose syrup.

Menstrual cramps or heavy menstrual bleeding: try rose petal tea or rose and hibiscus tea.

Eye fatigue or 'computer eye': For tired, red or burning eyes, soak two organic cotton balls in rosewater. Lie down and relax, close your eyes and apply one cotton ball to each eye.

Insect bites: Rose water can be applied over insect bites such as mosquito bites to relieve itch and inflammation.

Acne scars: Apply a mixture of sandalwood, lemon juice and rose water.

Rose petal jam

Method 1 (Ayurvedic Gulkand)

In a sterile screw top jar, alternately layer clean dry organic rose petals and organic turbinado sugar. Keep in a sunny windowsill for 3-4 weeks, stirring every other day. After this time, it should have a jam-like consistency. Now store in a cool, dark cupboard for another 3-4 weeks to cure.

Method 2 (Western)

1/2 pound pink or red edible rose petals
2 cups turbinado sugar, divided
4 1/2 cups water
Juice of 2 freshly-squeezed lemons (approximately 1/2 cup)

Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and drain.

Place rose petals in a bowl and sprinkle enough sugar to coat each petal. Let set overnight.

In a saucepan over low heat, place remaining sugar, water, and lemon juice; stirring to dissolve sugar. Stir in rose petals and let simmer 20 minutes. Increase heat to medium-high and bring to a boil; continue boiling for approximately 5 minutes until mixture thickens and a spoonful dropped onto a cold plate jells and holds its shape. Remove from heat. After boiling, transfer the jam into hot sterilized jars. Fill them to within 1/4-inch of the top. Wipe any spilled jam off the top, seat the lid, and tighten the ring around them. Cover, label, and store in a cool place. Makes 1 pound of jam.

Rose ghee: Good remedy for eyes, skin, pitta.

Make ghee by the normal method. In a rectangular Pyrex dish, place a leyer of rose petals and pour hot ghee over it. When the ghee cools, place on another layer of rose petals and pour hot ghee on again. Repeat a couple more times, then cover and leave for 3-4 days to infuse. Now gently melt the mixture, strain out the roes petals and store in a screw top glass jar.

Rose Syrup: Laxative.


  • 2 cups water
  • 1.5 cups sugar
  • 1/2 heaping cup red rose petals, rinsed, patted dry and air-dried until crisp.

Bring the water to a boil. Place the dried rose petals in a glass bowl, pour on the water, stir.

Allow to cool and then steep under refrigeration for 12 hours.

Next, strain out the rose petals and place the rose infusion in a pan. Add the sugar and clove. Stir as it comes to a foamng boil and thn simmer for ten minutes.

Allow to cool. It will naturally thicken.

Store in refrigerator in glass bottle for up to two months.

Can be used in milk at bedtime (1tsp) for a delicious laxative drink.

See also; Dog Rose: An Ayurvedic View.

Alandi Images Matar Usal.JPG

Matar Usal (Green Peas Bhaji)

Peas are in season in June, and if you're lucky enough to have fresh peas, this dish deserves them Just allow extra cooking time. But fresh or frozen, green peas contain some unique antioxidants including the cancer-preventative coumestrol as well as pisosaponins. This recipe pairs the health benefits of peas with those of Ayurvedic spices like ginger, turmeric and cilantro.

Matar Usal

serves: 4

A semi dry curry from the Maharashtrian cuisine.

Main ingredients:

  • 2 cups organic frozen green peas
  • 2 tsp goda masala or garam masala (goda masala is more authentic)
  • 1 tsp lemon juice (optional)
  • Water as required
  • Salt to taste

For tempering:

  • 2 tbsp sunflower oil
  • ½ tspmustard seeds
  • ½ tsp turmeric powder
  • two pinches hing

For ground paste:

  • 3 tbsp grated fresh coconut
  • 2 tbsp chopped cilantro
  • 1 green chili, chopped
  • 1 tsp cumin seeds
  • 1 inch ginger, chopped
  • 3 tbsp water for blending

In a wok, heat sunflower oil, add mustard seeds, and cook until they pop. Immediately add turmeric and hing and stir. Then add the peas.

Cover and simmer for 6 to 7 minutes on a low flame, checking from time to time and adding water if it looks too dry.

Meanwhile, in a blender or food processor, combine cilantro, ginger and cumin seeds with about 3 tbsp. water and blend to a smooth paste.

Add this paste to the simmered peas and cook a couple more minutes. Take care not to overcook the peas!

Add the masala powder, 1 tsp lemon juice and salt (to taste) and stir well.

Garnish with cilantro and some grated coconut.

Adapted from this website.

Alandi Images Saag Paneer 7.JPG

If you grow a garden or belong to a CSA, one thing you will have plenty of at the moment is greens. So why not turn some of those healthy greens into delicious Ayurvedic saag paneer-- far tastier, fresher and more nutritious than what you would get in an Indian restaurant? You can make this recipe if you're vegan too, by using cubed tofu instead of paneer.

This recipe is nicely versatile for a gardener as you can use whatever type of greens you have available. I used various types of mustard greens, some radish tops, Italian chicory and a little spinach--a total of two large colanders full of greens to make a meal for four. And I used raw goat milk from Frog Belly Farm to make the paneer. (See here how to make paneer.)

The paneer or tofu can be fried or simply put in the saag. Frying it is delicious but adds a lot of fat and calories and is not kapha-soothing; plain paneer is bland. In the end I found the perfect option--tandoori-style broiled marinated paneer, ideal for pitta and kapha.

People often add coconut milk, cream or cream cheese because they have a concern about the greens and curry sauce separating. I didn't have a significant issue with this recipe separating and chose to keep to a low-calorie, kapha-soothing recipe.

Scroll down for recipe.

Alandi Images Saag Paneer 1.JPG

Marinating the paneer

Alandi Images Saag Paneer 2.JPG

One colander of assorted mustard greens....

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...and one of chicory

Alandi Images Saag Paneer 4.JPG

Sauteeing the curry sauce

Alandi Images Saag Paneer 6.JPG

Saag paneer is ready!


Paneer made from half-gallon milk; or 8oz firm tofu; cubed

2 Tbsp. yoghurt (or coconut yoghurt)

1 Tbsp. lemon juice

¾ tsp. salt

½ tsp. mild chilli powder

½ tsp. turmeric

Garden greens (mustard, spinach, chicory, etc.) -2 large colanders worth

2 Tbsp. sunflower oil or ghee

1" piece of fresh ginger, chopped

2 cloves garlic, chopped

1-3 tsp. chopped green chilli, depending on how spicy you like it

1tsp. ground coriander

1 tsp. turmeric

1 tomato, diced

1 tsp. cumin seeds

1 tsp. garam masala

1 tsp. kasturi methi/dried fenugreek leaves, crushed (optional but delicious)

2 pinches nutmeg

Salt to taste

Cilantro to garnish

Combine the yoghurt, lemon juice, salt, chilli powder and ½ tsp. turmeric in a bowl and gently stir in the cubed paneer or tofu until it is coated. Let it marinade while you harvest your greens.

Carefully wash and inspect your greens and coarsely chop them. Now blanch them by plunging them into a pot of boiling salted water and boiling for 3 minutes. Remove and drain, reserving the water.

Heat some ghee or oil in a small sauté pan and add the ginger and garlic. After it has browned, add the tomato, ground coriander and turmeric and sauté until the tomatoes are soft.

Place this mixture and the blanched greens in a blender, adding a little of the reserved cooking water--just enough to blend it to a puree.

Turn on your broiler. Place the paneer or tofu cubes on a baking sheet and broil for a couple of minutes, then turn and broil for another couple of minutes. Remove from the oven.

In a large flat-bottomed pan, heat another tablespoon of oil or ghee and sizzle the cumin seeds until they darken a shade or two. Immediately add the blended greens, stepping back as it may splutter. Simmer for a few minutes and add the paneer, garam masala, nutmeg and salt. Sprinkle on kasturi methi and cilantro. Let it rest for a few moments to combine flavours, stirring occasionally to prevent it separating.

Serve with basmati rice and flatbreads.


Alandi Images Matar Pulao 2.JPG

Ayurveda has its own comfort foods--and what could be more comforting than matar pulau, fragrant basmati rice with warming, vata soothing spices and shiny green peas and cilantro! Coconut milk adds a touch of vata and pitta blancing flavour. Enjoy this delicious recipe with dal and sabji or as a simple supper in its own right.

Alandi Images Matar Pulao 1.JPG

Spices for matar pulao

Matar Pulao

Serves 6 as a main dish

8 with dal and sabji


  • 2 cups basmati rice, soaked and drained
  • 2 Tbsp. ghee
  • 2 bay leaves
  • 4 cloves
  • 1 tsp. cumin powder
  • ½ tsp. black peppercorns
  • 4 green cardamoms, crushed
  • 1 cinnamon stick
  • 2 star anise
  • Small piece mace
  • 1 green chilli, slit
  • 2 cups frozen green peas, defrosted
  • 1 tsp. grated ginger
  • 1 tsp. turmeric powder
  • 1 tsp. mild chilli powder
  • 1 tsp. coriander powder
  • ½ tsp. garam masala powder
  • 1.5 cups coconut milk
  • 2 cups water
  • Salt to taste
  • 2 Tbsp. chopped cilantro


  • Heat ghee in heavy bottomed pan, add the bay, clove, cumin, peppercorns, cardamom, cinnamon, star anise and mace and sauté for a minute or two until the cumin seeds sputter and darken a shade (take care not to burn).
  • Add green chilli and ginger, and sauté for 2-3 minutes. Add red chilli powder, turmeric powder, coriander powder, garam masala mix and cook for a minute.
  • Add rice gently and sauté for 1-2 minutes, stirring. Add water and coconut milk, salt, and cilantro and mix. Bring to boil; cover and cook for about 30 minutes, until the water is absorbed and the rice grains stand on end.
  • Add the defrosted peas on top and cook 4-5 minutes more.
  • Take off heat, allow a few minutes for the fragile grains to firm up, then stir gently with a fork, taking care not to mash the rice.

Menu suggestion: pairs beautifully with Bitter Gourds Stuffed with Paneer!

Adapted from

Alandi Images Bitter Gourds Stuffed with paneer 2.JPG

Bitter gourds, also known as bitter melon or karela, are an Ayurvedic super-food, renowned for blood sugar control, diabetes, weight loss, blood cleansing and skin health. But their bitter taste can be off-putting to some. Here is a delicious way to enjoy the benefits of bitter gourd together with some quality protein from paneer, a fresh Ayurvedic cheese. See here how to make paneer.

This recipe is designed for the small bitter gourds that can be purchased from Indian grocery stores. If you are using large bitter gourds from an Asian market, you will need fewer bitter gourds.

Alandi Images Bitter Gourds Stuffed with Paneer 1.JPG

Stuffed bitter gourds ready to pan-fry.


Serves 4-5

8 small bitter gourds

Pinch turmeric

½ tsp. salt

1 Yukon gold potato

1tsp coriander seeds

1 tsp. cumin seeds

¼ tsp. peppercorns

1 tsp. turmeric

½ tsp. mild chilli powder

Paneer made from ½ gallon milk

Salt to taste

1 green chilli, chopped

Sunflower oil

6-8 curry leaves

A pinch hing

½ tsp. mustard seeds


Boil the potato in salted water until fork tender.

Bring some water to boil in a pan, add pinch of turmeric and ½ tsp. salt and boil the bitter gourds for 5-6 minutes. Remove and rinse with cold water.

Slice the softened bitter gourds in half and remove the seeds.

In a skillet, dry roast the coriander seeds, cumin seeds and peppercorns. Grind the roasted seeds in a spice grinder with the turmeric and mild chilli powder.

Mash the potato and the paneer together with a potato masher and stir in the spice mix, chopped chilli and salt to taste.

Fill each bitter gourd half with this mixture.

Heat some oil in a large skillet and drop in the mustard seeds, hing and curry leaves, taking care not to burn the mustard seeds.

Add the stuffed bitter gourds and pan fry, basting often, until they are golden brown and the bitter gourds are soft.

Keep in warm oven until ready to serve.


Menu Suggestion: Pairs well with Matar Pulau: Ayurvedic Spiced Rice with Peas.

Adapted from this recipe.

Alandi Images Matar Paneer.JPG

Matar Paneer with Toor Dal Kitcheri.

After Alandi Ayurveda Gurukula students enjoyed a delicious dish of Matar Paneer at lunch, they wanted to know how to make paneer, a fresh cheese used in Ayurvedic and Indian cuisine. Here are illustrated instructions: scroll down for the recipe.

Alandi Images Paneer ingredients.JPG

Here I have gathered: a special pan I keep only for cheese, the lemon juice, half gallon raw milk from Gopi Girls, an Alandi Alumnus venture.

Alandi Images Making Paneer 1.JPG

Bring the milk to a boil, stirring continuously to prevent it sticking and burning.

Alandi Images Making Paneer 2.JPG

When the milk comes to a full, foaming boil, take off heat and pour in the lemon juice.

Alandi images Making Paneer 3 .JPG

Stir very gently until the milk separates into white curds and yellow whey. Cover with a lid and let sit for ten minutes while the curds form and sink to the bottom.

Alandi Images Making Paneer 4.JPGwhi

Place a clean, stainless steel pan under your stainless steel colander to catch the whey. Many paneer recipes call for using the whey in the gravy. And you can also add paneer whey to dal or kitcheri for added flavour and protein. Line your colander with a double layer of wetted cheesecloth. (I have found a piece of net curtain works better than actual cheesecloth because it is more finely woven).

Alandi Images Making Paneer 5.JPG

Carefully spoon the large curds into the cheesecloth. (If using goat milk, few or no large curds may form.)

Pour the whey and fine curds inth the cheesecloth.

Alandi Images Making Paneer 8.JPG

Gather the cheesecloth and squeeze out the whey.

Alandi Images Making Paneer 9.JPG

The strained whey should be a clear, pale yellow. Store in frig in screw top glass jar.

Alandi Images Making Paneer 10.JPG

Twist up the paneer in the cheesecloth.

Alandi Images Making Paneer 11.jpg

Press with something heavy--I like a glass gallon jug full of water, I press the paneer in the colander with a pan underneath and keep it snug in place with dish towels. Strain for several hours or overnight.

Alandi Images Making Paneer 12.JPG

Fresh paneer is ready! Store in frig until you use it.


Ingredients and equipment

To make 10 oz paneer:

Heavy bottomed stainless steel pan



Half gallon cow or goat milk, preferably unhomogenized.

¼ cup lemon juice


Bring the milk to a boil, stirring continuously to prevent it sticking and burning.

When the milk comes to a full, foaming boil, take off heat and pour in the lemon juice.

Stir very gently until the milk separates into white curds and yellow whey. Cover with a lid and let sit for ten minutes while the curds form and sink to the bottom.

Meanwhile, place a clean, stainless steel pan under your stainless steel colander to catch the whey. Many paneer recipes call for using the whey in the gravy. And you can also add paneer whey to dal or kitcheri for added flavour and protein. Line your colander with a double layer of wetted cheesecloth. (I have found a piece of net curtain works better than actual cheesecloth because it is more finely woven.)

Carefully spoon the large curds into the cheesecloth. (If using goat milk, few or no large curds may form.)

Pour the whey and fine curds inth the cheesecloth. (If using goat milk. it might be mostly fine curds).

Gather the cheesecloth and squeeze out the whey.

The strained whey should be a clear, pale yellow. Store in frig in screw top glass jar.

Twist up the paneer in the cheesecloth.

Press with something heavy--I like a glass gallon jug full of water, I press the paneer in the colander with a pan underneath and keep it snug in place with dish towels. Strain for several hours or overnight.

Fresh paneer is ready! Store in frig until you use it.

Vegan Flourless Chocolate Cake.JPG

Last week we had a special celebration in honour of Jodi, our administrator for the last two years, who is moving on to the next stage in her life journey. For the occasion, Chef Scott Bears prepeared this delicious vegan flourless chocolate cake--but you don't have to be a chef or make it as it's quite easy. The recipe comes from


  • ½ cup organic cocoa powder e.g. Rapunzel
  • ½ cup sucanat, packed
  • 1 15 oz can organic pumpkin puree
  • 1 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 8 oz. unsweetened baking chocolate e.g. Sunspire
  • 1 cup organic coconut oil
  • 1 punnet raspberries

Equipment: 8" circle pan


Preheat oven to 375' F.

Prepare 8" circle pan with parchment paper (cut out a circle of parchment paper and lay it on the bottom of the pan). Grease the pan, including the sides, with coconut oil.

Place cocoa powder, brown sugar, pumpkin, maple syrup, vanilla, and salt in a large bowl. Set aside.

Melt the baking chocolate and coconut oil together in a saucepan over low heat, stirring until completely melted.

Pour the melted chocolate in the the cocoa powder pumpkin mixture.

Whisk well until fully combined.

Pour the batter into the prepared pan.

Smooth the top with a spatula.

Bake for about 60 minutes at 375' F

Allow to cool in the pan for 15 minutes before removing, or remove from pan after it firmed up overnight, or ideally use springform pan.

Wrap in foil and refrigerate overnight to firm up.

Next day, decorate with raspberries and serve.



Chef Scott Bears

Soma Horchata.jpg

Here's a delicious Ayurvedic nervine tonic recipe from Savitri, a student at Alandi Ayurveda Gurukula who hails from Mexico. After learning about soma, the Vedic nervine beverage, Savitri was reminded of Horchata, a traditional Mexican drink, and created a special recipe that fuses Ayurvedic wisdom with Mexican tradition. This recipe is rich in tyrosine, B vitamins, copper, magnesium and zinc to support brain function.

Ingredients for Soma Horchata

1 cup of basmati rice

6 cups of water

1 can of organic coconut milk

1 tsp. vanilla

1/8 tsp. cardamon

2 stick cinnamon

10 pecans

10 soaked almonds

Jaggery to taste.


Soak the rice, jaggery and cinnamon in the 6 cups of water overnight

Next morning, blend the mixture and strain.

Put the liquid mix in the blender one more time and add cardamom, almonds, pecans, coconut milk, and vanilla.

Stir well and serve at room temperature with a pinch of cinnamon.

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Savitri in the Alandi Ashram healing garden


Syzygium_aromaticum_-_Kö Wikimedia Commons.

As the weather warms, keep the Ayurvedic herb clove in mind, a spice that stimulates digestion while cooling and calming pitta.

The distinctive flavour of clove can be found in Indian, African, Middle Eastern and Mexican cuisines, as well as in British and American favourites like baked apple, pumpkin pie and mulled wine.

While many of us are familiar with using clove or clove oil for toothace, there are many more home remedies that make use of clove's numerous healing properties, including expectorant, digestant, antifungal and antibacterial capabilities. Here is a collection of clove home remedies.

  • Toothache: 1-2 drops of oil placed on a cotton ball. Rub over the affected tooth for relief.

  • To remove bad breath: chew cloves.

  • Colds or sneezing: Boil 6-7 clove buds with 2 Tbsp aniseed in 2 cups litre of water and cook down to ½ cup. Drink with sugar.

  • Cough: Prepare a decoction by boiling 5-6 cloves in 30 ml of water. Take this decoction with honey thrice a day as an expectorant.

  • Cough: mix 1 tsp honey with a pinch of clove powder. Take this mixture 2-3x daily.

  • Cough: Chew a clove with salt.

  • Cough or sore throat: Roast clove and chew.

  • Hoarse voice: 1 pinch clove, 1 pinch cardamom, ½ tsp. licorice root powder, 1 tsp honey--mix well and slowly lick this mixture.

  • Athma: Soak 2 cloves, 1 tsp tulsi and10 black peppercorns in boiling water and steep for 15 minutes. Strain, add two tsp honey and drink with milk.

  • Spasmodic cough e.g. in bronchitis and asthma: mix a few drops each of clove oil and garlic oil in honey and eat at bedtime.

  • Acid indigestion: Chew a clove.

  • Indigestion: add 1t of powdered clove to 1 cup boiling water. Drink 3 times each day.

  • Indigestion, low appetite: 1 pinch clove powder, ½ tsp. trikatu, 1 tsp honey 5 minutes efoe food to kindle agni.

  • Stomachache: Take a drop of clove oil with sugar.

  • Nausea and vomiting: Mix clove powder in honey and lick.

  • Morning sickness: Boil a clove bud boiled in half a cup of water and sip.

  • Diarrhoea: Take ½ cup yoghurt and mix in 1 pich clove, 1 pinch saffron and 1pinch nutmeg. Eat twice daily.

  • Headache: Prepare a paste of clove with salt. Mix in milk and drink.

  • Headache: Apply paste of clove over forehead and temples.

  • Joint pain, muscle cramps: Apply a few drops of clove oil mixed with mustard oil.

  • Earache: mix a few drops of clove oil in sesame oil. Warm the mixture and put 2-3 drops in the ear.

  • Acne: apply a paste of clove powder in honey over the affected area.

  • Acne and acne scars: Mix a few drops of clove oil in jojoba oil or coconut oil and apply over acne or scars.

Sources include Ayurvedic Cooking for Self Healing by Usha and Vasant Lad, the Alandi Herbology Manual and


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