The whole concept of Ayurveda treatment revolves around three doshas (viz. Vatta, Pitta & Kapha) and Agni. It is believed that if these three doshas and agni are in a balanced state then the body is free from any kind of diseases.

Agni plays the most important role in keeping our body disease free. Thirteen types of agnis are recognized in Ayurveda:
a) 7 ‘ Dhatvagnis’ b) 5 ‘ Bhootagnis ’ c) 1 Jatharagni

Jatharagni is the supreme of all these agnis and controls the other twelve aganis.

Ayurvedic pathology of disease revolves around the imbalance of this agni. It is mentioned that the agni is responsible for the digestion of food. If it is not performing its function of digestion properly, then it leads to the formation of ‘Aam’ (Toxins due to undigested part of food) and this ‘Aam’ is responsible for the disease as it causes imbalance of the doshas.

According to Ayurveda, Herbs and taken in combination with other herbs to neutralize the toxicity of one herb with the opposing effect of the other or to enhance the particular effect of one herb with the help of water.


Black Salt:
Black salt has a sulfurous flavor, and is an acquired taste for most people. It pacifies Vata and increases Pitta and Kapha. It contributes the salty taste and has a heating quality.

In ayurveda, black salt is considered an aid to digestion. Ground with ajwain and lemon juice and eaten, black salt helps balance the digestion. A couple of pinches of black salt and 1/8 tsp. dry roasted ground cumin can be used to make digestive lassi. Black salt, it contains glucosides due to which it is used as anti-contipant, blood purifier, anti itching and in various skin diseases.


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