No Ayurvedic kitchen or pharmacy should be without it - it consists of dry ginger (shunthi), long pepper (pippali) and black pepper (marica) and is one of the most famous 3-ingredient recipes in Ayurveda: Trikatu means „the three spicy ones“.
Trikatu is more than the sum of its three individual spices; the combination potentiates its effect. The pungent flavour has a drying, warming and light-making effect. Trikatu therefore primarily reduces elevated Kapha, warms cold Vata and increases the fire of Pitta. Trikatu is considered a powerful remedy for increasing the body fire „Agni“, burning and drying sticky residues through „Ama“ and promoting free circulation in the body channels „Srotas“.
In its native India, trikatu is a household remedy, a combination of spices for the kitchen and a medicine.
The most important areas of application are
- Weak digestion - Trikatu stimulates all digestive glands and helps against bloating, belching and flatulence
- Respiratory complaints - Trikatu has a mucus-reducing effect on bronchitis, asthma and hay fever
- Obesity - Trikatu stimulates fat burning and helps with lipometabolic disorders
- Skin diseases caused by increased Kapha and Ama
- Diabetes mellitus - here Trikatu is traditionally used for Kapha reduction and agni stimulation
- Stimulation and protection of the liver
- Susceptibility to infection - Trikatu warms and has a proven antimicrobial effect against numerous viruses and bacteria
Trikatu also increases the Bioavailability other plants, fruits and spices in complex remedies and is therefore an indispensable component of Ayurvedic herbal medicine.
The Amount consumed is 500mg to 3 grams (max. 1 teaspoon) daily with honey, water or ghee. It is not advisable to consume it if you have irritated mucous membranes in the gastrointestinal tract.
Adding trikatu to dairy dishes, pulses and cabbage vegetables makes them easier to digest and also tastes delicious.
With best regards from Bad Homburg,
Ralph Steuernagel
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