In Āyurveda
Haridrā means “the yellow one”, and yellow is exactly what it does, to curries, to cloth, to weddings, to inflammation in the classical telling. It is the everyday proof that in ayurveda the spice rack and the medicine cabinet were always one cupboard.
Dravya profile · Haridrā
- Part used
- Rhizome (fresh or dried powder)
- Tastes
- bitter, pungent, astringent
- Properties
- heating, light, dry, sharp
- Doshas
- vāta + · pitta − · kapha +
Traditional indications: Traditional wound and skin herb (vraṇa-ropana), used internally and as a paste; Kindles digestion (dīpana) and is used for puffy, kapha-type swellings; Blood-purifier (rakta-śodhaka) of the classical lists; A staple of respiratory support in home remedy tradition.
Use with caution: Gallstones or bile-duct obstruction; Can aggravate pitta, heartburn, heat rashes, ulcers in excess; High-dose extracts with anticoagulants or before surgery, consult a physician; Concentrated supplements in pregnancy, culinary amounts are traditional and fine.
Preparation: In the kitchen: ¼–½ tsp cooked into dal, vegetables or rice; always with a little fat and, classically, a pinch of black pepper. As golden milk: ¼ tsp simmered in a cup of milk with pepper and a little jaggery. Externally: a paste with honey or water for small skin complaints, patch-test first, as it can stain and irritate.
Used in 71 recipes
- Aloo Dum in Cashew Broth
- Aloo Gobi Bhaji
- Amti (Maharashtrian Dal)
- Ash Gourd & Moong Soup (Kūṣmāṇḍa Rasa)
- Badanekayi Gojju
- Bengali Chenna Tarkari
- Besan Cheela (Sheela)
- Bottle Gourd Sabzi (Lauki)
- Cabbage & Green Peas Bhaji
- Chana Dal with Diced Potatoes & Coconut Shavings
- Classic Kitchari (Moong Dal & Rice)
- Dal Tadka (Moong Dal with Ghee Tempering)
…and 59 more, found by the ingredient filter on the recipes listing .
References
- Bhāvaprakāśa Nighaṇṭu , Bhāvamiśra (haridrā, bitter, heating, wound-healing, kapha-vāta-reducing)
- Ayurvedic Cooking for Self-Healing , Vasant Lad & Usha Lad