Ayurveda Archives - Anammyaa Wellness

Why Ayurveda Advises Avoiding Green Leafy Saag Until Navratri

Every year, as the rains ease and the weather turns, people return to palak, methi, sarson, and bathua, often all at once. Ayurveda advises waiting. The reasons are practical, and several have modern support. Agni is still low During Varsha (monsoon), Agni, our digestive fire, is naturally weak. Humidity, cloudy weather, and heavy rain slow digestion and appetite. As the season shifts toward Sharad, Agni is only slowly rebuilding. Ayurveda describes most leafy greens as guru (heavy), ruksha (rough and dry), and vistambhi (causing constipation and gas). Some, like sarson and methi, are also ushna (heating). Eating them while Agni is weak is like piling wet wood on a small flame. The result is often bloating, gas, acidity, heaviness, and sluggish digestion. The season is changing At this time of year Vata is still aggravated from the rains, while Pitta is accumulating and beginning to rise as the sun strengthens. Rough, gas-forming greens can worsen Vata, and heating greens can… Continue reading Why Ayurveda Advises Avoiding Green Leafy Saag Until Navratri

Imli: Where Ayurvedic Wisdom Meets Chemistry

Long before pesticide residue was a modern concern, our grandmothers washed vegetables in tamarind water. This wasn’t habit — it was applied science, rooted in Ayurvedic understanding of rasa (taste) and guna (inherent quality). The Ayurvedic logic Tamarind’s defining characteristic is its Amla Rasa (sour taste), carrying Laghu (light) and Snigdha (oily) qualities, and Sara (flowing) nature. In classical texts, Amla rasa is described as a taste governed by the elements of earth and fire — and substances with this quality were traditionally understood to act on surfaces: cutting through oiliness, cleansing residue, and stimulating action wherever applied, internally or externally. This is precisely why tamarind was used not just as food, but as a cleansing agent for vessels, metal, and produce in traditional households. Where this meets modern chemistry The pulp of tamarind naturally contains tartaric acid and pectin. Tartaric acid is a genuine organic acid — the same class of compound found in citrus and vinegar — and… Continue reading Imli: Where Ayurvedic Wisdom Meets Chemistry

Tomatoes and Ayurveda: Are They Really Acidic? A Complete Guide

By Ashma, Founder & Practitioner-in-Charge, Anammyaa Wellness Quick Answer Yes, tomatoes are acidic in Ayurveda. They carry a predominantly sour taste (Amla Rasa) with a heating potency (Ushna Virya), which means they can aggravate Pitta and, in excess, Vata dosha. This does not mean tomatoes must be avoided entirely — it means they should be eaten mindfully, cooked well, and in a manner suited to your individual constitution. Are Tomatoes Acidic? Yes. In Ayurvedic understanding, tomatoes are classified as sour and heating by nature. This sour, heating quality can increase stomach acid, and for someone already running warm or sensitive in digestion, this can show up as heartburn, acid reflux, or a general feeling of excess heat in the body. Ripeness matters here. A fully ripened tomato carries more sweetness alongside the sour note, making it comparatively gentler than an unripe, greener tomato, which tends to be sharper and harder on digestion. Benefits of Tomatoes Used with awareness, tomatoes traditionally… Continue reading Tomatoes and Ayurveda: Are They Really Acidic? A Complete Guide

Kumkumadi Face Serum

Benefits, Uses & Why It Works in Monsoon (Complete Guide) Quick Answer: Kumkumadi Face Serum is a classical Ayurvedic formulation — traditionally dating back to texts like the Ashtanga Hridaya — built around saffron, sandalwood, manjishta, and licorice. It is traditionally used to support skin brightness, even tone, and skin clarity, and is especially suited to humid, monsoon-prone skin due to its lightweight, non-greasy texture. What Is Kumkumadi Face Serum? Kumkumadi Taila is one of Ayurveda’s oldest documented skin formulations. It combines a small number of well-studied botanicals — most notably saffron (Kumkuma) — with a carrier oil base, traditionally used to support radiant, even-toned skin over generations of use in Indian households. What Are the Key Ingredients in Kumkumadi Serum? Ingredient Saffron (Kumkuma) Supports brightness and even tone Sandalwood Soothes and calms the skin Manjishta Supports skin clarity Licorice Supports a balanced, even complexion Why Has Kumkumadi Serum Become So Popular? Three reasons describe this serum: Does Kumkumadi Serum… Continue reading Kumkumadi Face Serum

Hair Poshak Oil by Anammyaa

Ayurvedic Hair Fall & Nourishment Oil Anammyaa’s original formulation. Launched 20 years ago. Still trusted today. Hair Poshak Oil was the very first product Anammyaa Wellness ever created — and two decades later, it remains one of our most recommended solutions for hair fall control, scalp nourishment, and natural hair growth. Formulated using classical Ayurvedic principles, this oil combines seven time-tested herbs, each chosen for a specific role in hair health. What is Hair Poshak Oil used for? Hair Poshak Oil is an Ayurvedic hair oil formulated to: It is suitable for regular use as a pre-wash oil treatment or overnight scalp massage oil. Is Hair Poshak Oil good for hair fall? How do I use Hair Poshak Oil? Yes. Hair Poshak Oil is specifically formulated to address hair fall using Ayurvedic herbs like Bhringraj, onion, and curry leaves — each traditionally associated with strengthening hair roots and reducing shedding. It has been part of Anammyaa’s product line for 20… Continue reading Hair Poshak Oil by Anammyaa

Why Ayurveda Says No Tea This Monsoon

But Doctor, It’s Just One Cup” — Why Your Gut Begs to Differ in the Rains It was a rainy Tuesday evening, the kind where the sky forgets what sunlight looks like, when Meera walked into my clinic clutching her stomach and, ironically, a half-finished cup of ginger tea. “Ma’am, ever since the monsoon started, my stomach feels like it’s protesting everything I eat. Bloating, acidity, that heavy feeling after every meal… “ I smiled. I’ve heard this exact complaint from at least a dozen patients this season alone. So I asked her the question I ask everyone: “Meera, how many cups of tea or coffee are you having a day?” She paused. “Two ? Maybe three , It’s raining, na. Chai just… happens.” And there it was. The monsoon paradox — the season that makes us crave tea the most is exactly the season our body can handle it the least. The Gut Goes on “Monsoon Mode” Here’s what… Continue reading Why Ayurveda Says No Tea This Monsoon

Why Dryness Increases in Summer and Skin Disorders Rise

The Ayurvedic Understanding of Summer Summer, known as Grishma Ritu in Ayurveda, is a season dominated by intense heat and dryness. The sun draws moisture from the earth and from the human body, leading to a state of gradual depletion. This results in: Depletion of Rasa Dhatu, reducing internal hydrationAggravation of Vata, leading to dryness, roughness and sensitivityAccumulation of Pitta, creating heat and inflammation This is the fundamental reason why dryness increases even in a season of heat. Why Skin Suffers During Summer The skin, or Twacha, is closely connected to Rasa and Rakta Dhatu. When hydration reduces and heat rises, the skin becomes the first organ to reflect this imbalance. During summer: Increased Pitta leads to redness, rashes and pigmentationAggravated Vata leads to dryness, flakiness and premature ageingLoss of fluids weakens the skin’s natural resilience As a result, conditions such as heat rashes, tanning, sensitivity and dryness become common. Aggravation of Chronic Skin Conditions Summer also intensifies chronic skin… Continue reading Why Dryness Increases in Summer and Skin Disorders Rise

Why Neem Leaves with Black Pepper in April?

An Ayurvedic Seasonal Detox Ritual By Ashma KhannaFounder, Anammyaa Wellness As April arrives, nature begins its transition from the coolness of spring to the intensifying heat of summer. This seasonal shift is not just external—it deeply impacts our internal balance as well. According to Ayurveda, this is the time when Kapha dosha starts liquefying and Pitta begins to accumulate in the body. This combination can lead to various seasonal imbalances if not managed correctly. One of the simplest and most powerful Ayurvedic practices during this period is the intake of 5 fresh neem leaves with black pepper—a traditional ritual rooted in deep healing wisdom. Seasonal Transition and Its Impact on the Body April represents the junction of: During this phase, the body becomes more susceptible to: Ayurveda emphasizes the importance of Ritucharya (seasonal regimen) to prevent disease before it manifests. The Power of Neem Neem holds a sacred place in Ayurveda for its potent detoxifying properties. Ayurvedic Properties of Neem… Continue reading Why Neem Leaves with Black Pepper in April?

Seasonal Transition: From Spring to Summer – An Ayurvedic Guide to Food & Balance

As nature transitions from the gentle bloom of spring into the intensity of summer, the human body too undergoes subtle physiological and energetic changes. In Ayurveda this period is considered highly sensitive, where diet and lifestyle must be consciously adapted to maintain internal balance. Seasonal eating is not merely a recommendation in Ayurveda—it is a fundamental principle of staying aligned with nature’s intelligence. Understanding the Seasonal Shift Spring (Vasant Ritu) is dominated by Kapha dosha, which accumulates during winter and begins to liquefy as temperatures rise. This often manifests as heaviness, sluggish digestion, allergies, and accumulation of toxins (Ama). As we gradually move into summer (Grishma Ritu), Pitta dosha begins to increase due to rising environmental heat. Simultaneously, digestive fire (Agni) starts to weaken, making the body more prone to dehydration, acidity, fatigue, and irritability. This transition phase therefore requires a careful shift from Kapha-reducing to Pitta-balancing foods, without disturbing digestion. Why Food Choices Must Change Ayurveda is based on… Continue reading Seasonal Transition: From Spring to Summer – An Ayurvedic Guide to Food & Balance

Why Ayurveda Recommends Watermelon in Mid-May — Not Earlier

In today’s world, almost every fruit is available throughout the year. But Ayurveda does not look at availability — it looks at appropriateness. Watermelon appearing in the market in March or early April does not mean the body is ready to receive it. Ayurveda is deeply aligned with Ritucharya (seasonal discipline), where food is chosen based on how nature and the body are evolving together. The Ayurvedic Logic Behind Timing Watermelon is: But most importantly, it is designed for peak summer heat, not the transitional phase. The Seasonal Transition Matters From spring (Vasant Ritu) to summer (Grishma Ritu), the body undergoes a delicate shift: In Spring (March–April): At this stage, introducing watermelon: By Mid-May (True Summer): Now the body needs: This is when watermelon becomes medicine, not just food. What Happens If You Eat Watermelon Too Early? When consumed before the body is ready, watermelon can disturb the internal balance. 1. Weak Digestion and Ama Formation Early consumption suppresses Agni,… Continue reading Why Ayurveda Recommends Watermelon in Mid-May — Not Earlier

Tag: Ayurveda