Carrier for Spices
Ghee and honey are traditional Ayurvedic carriers, or anupanas, used to accompany herbs and spices. The carrier can influence how a preparation feels, digests, and moves through the body.
In Ayurveda, a substance taken with an herb or spice is called an anupana. Ghee and honey are traditional examples that can soften taste and influence a preparation’s qualities.
Ghee provides an unctuous base and can temper warming spices. Honey is traditionally valued for penetrating qualities, but Ayurveda advises that it should not be cooked or added to very hot food; let the preparation cool to comfortably warm. Honey is never given to infants under one year. A carrier does not make every herb appropriate—dose, digestion, constitution, season, and medications still matter.
Foods & Herbs Within This Category
This collection includes foods and herbs that share similar functional properties in the body. In Ayurveda, these categories help us understand how different foods support balance across systems such as digestion, the nervous system, hormones, and immunity. Exploring these groupings can help you make more intentional choices based on your current needs.