Coriander Panjiri, also known as Dhaniya Panjiri, is a traditional Ayurvedic nourishment made from roasted coriander seeds blended with ghee, mishri, nuts, and sometimes wheat flour.

Jaggery or palm sugar, commonly known as gud in Hindi, is more than a traditional sweetener. Unlike refined sugar, it is unprocessed and retains natural minerals that support digestion, immunity, and overall vitality.

Curd rice is one of India’s most comforting foods, but in Ayurveda, its effects on your body depend entirely on your dosha and digestive fire.

Poorvakarma is the set of steps one follows before Vaman therapy. It prepares the body, drives toxins, and makes the cleanse safe and effective in the Ayurvedic way.

Vibhuti, also known as sacred ash or Bhasma, holds a significant place in various spiritual practices and traditions.

In Hinduism, food holds great significance and is an important part of religious rituals and practices.

Maha Shivaratri is one of the major Hindu festivals celebrated honoring Lord Shiva.

For almost 1,000 years, Triphala has been a magical herb in the index of Ayurveda.

Officially known as Tinospora Cordifolia worldwide, Guduchi or Amrita or Giloy is an ancient herb that serves uncountable benefits to health.

Guggul is another form of incense component like Dhoop, a natural gum or tree resin extract traditionally used as a perfume, incense, and medicine.