agni: the fire of transformation
“If you worship Agni, you will be blessed with perfect health. ”
Agni is the fire of transformation. It is responsible for the digestion, absorption, assimilation, and transformation of what we take in (food and experiences) into energy. The well-known ayurved Dr. Vasant Lad, defines agni as: Awareness Governing Nutritional Intelligence. Your agni can be balanced, too low, too high, or irregular.
What we feed the agni, and as David Frawley says, "Everything in the universe is food", determines how our agni burns. Imbalanced agni can mean weakness, poor digestion, poor elimination, internal coldness, compromised immunity, fatigue, or generally a lack of bright, shiny, vitality. Balanced agni looks like strength, vitality, immunity, clarity of perception and mind, proper digestion and elimination, normal body temperature, and a healthy glow that permeates all parts of your being.
So, what are the things that imbalance and balance agni?
What imbalances agni:
over or undereating
eating at the wrong time of day
snackinginappropriate food for your dosha
incompatible food combining
cold beverages
toxins, intentional or unintentional (drink, smoke, other)
seasonal shifts
sleep not aligned with the ayurvedic clock
energetic/emotional imbalance
What balances agni:
meal times according to the ayurvedic clock
dosha appropriate foods
warm, well cooked, well seasoned foods
fresh, whole, seasonal foods
warm beverages, digestive teas
adequate rest
healthy energetic/emotional expression
spinal twist asana
agni sara
Ayurveda is clear, if you're experiencing the symptoms of imbalanced agni, there are many practices available to you to rekindle and balance your fire. Someone versed in Ayurveda can help you determine how to best bring your agni back into balance. If you’d like personalized support booking an Initial Consultation is the place to start.
Make your choices an offering to your fire, swaha!
Help for Agni from the Apothecary.
This traditional formulation of 8 spices + mineral salt is an ideal match for Vata dosha imbalances or Vata-type digestive symptoms, like gas, bloating, and constipation. It’s heating, grounding, and oily qualities counter the cold, light, and dry qualities of Vata.
A must for every Ayurvedic kitchen, this spice blend supports the function of Agni. Use 8 Spice Digestive to spice Vata provoking foods (like beans and lentils) when cooking, or use it to add flavor at the table. One of the most Vata provoking foods, popcorn, is made much more digestible by cooking it with ghee and 8 Spice.
2.5oz
One of the traditional processes of making ghee involves culturing the cream before churning it into butter and then clarifying it into ghee. Our Grass-fed Organic Cultured Ghee is made by following this age-old and time-honored practice. The result is a delightfully aromatic ghee with a slight tangy flavor characteristic of naturally cultured foods. And as always, Pure Indian Foods ghee is made from milk obtained only during the spring thru fall when the cows are on the pasture eating fresh, green grass.
When the classical texts refer to the revered medicinal qualities of ghee, they are referring to ghee made in this method, what we call as “cultured”.
Ghee is one of the most sacred and healing foods described by the ancient Ayurvedic texts. It is made by a simple process of gently simmering cultured butter to remove potential allergens such as casein and lactose. What remains is the pure delicious butter oil, described as conferring good health and longevity.
Use in place of oil or butter for cooking. It's ideal for sautes, stir-fries and sauces.
Put it in a ghee pot and ladle it; it's delicious on rice, toast, pancakes, scones, or biscuits.
14oz
This blend of three pungent spices is an Āyurvedic formula aimed at pacifying Kapha dosha.
Ginger, black pepper, and pippali heat up and clear out the cold, heavy qualities of Kapha. Pungent taste stokes agni. The typical slow/dull Agni of Kapha dosha is awakened and stimulated by this spice blend. In particular, Pippali has an affinity to the lungs, a place where excess Kapha can accumulate and create congestion or respiratory imbalance. The inclusion of this herb provides lung support, especially important in spring (Kapha season).
Cook with it, use it as a spice at the table, or drink as a tea 20-30 minutes before a meal to stoke Agni and dial up metabolism!
2oz
vata root down tea
Root Down Tea is formulated to counter the light, dry, airy qualities of Vata Dosha. When you need to feel grounded, present, and steady of mind brew a daily cup of Root Down. This blend contains Ayurvedic Herbs that support the nervous system, strength of digestion, and the adrenals.
Boil 2-4 tsp for 10-20 minutes and strain. Add milk/mylk and sugar for an extra cozy cup. If adding milk, be sure to boil for an additional minute or two. Do not boil mylk.
In a pinch, steep 1-2tsp in hot water for 10 minutes.
pitta cool refresh tea
When Pitta get overheated and cranky, Cool Refresh is a lovely support. Cooling, blood nourishing, and a little sweet - this blend makes a Pitta pacifying and delicious cup.
Steep 2-4 tsp in hot water for 3-5 minutes. Let cool completely (for most effectiveness), or drink warm.
Alternatively, brew at room temperature or under the light of the moon for 8-12 hours. Discard herbs and refrigerate.
kapha bright fire tea
Bright Fire tea is a warming antidote to slow, sluggish Kapha-type digestive fire. A cup of this tea 20-30 minutes before a meal supports strong digestion, and lessens the physical accumulations Kapha brings.
Boil 1-2 tsp in water for 5-10 minutes. Strain and enjoy! In a pinch, try steeping 1-2 tsp in hot water for 5-10 minutes.
2oz + 5oz
