Ayurveda is an ancient Indian system of medicine that was developed over 5000 years ago. Unlike Allopathy, Ayurveda’s focus is on maintaining a balance in your physical constitution, which is why the treatment is not limited to just prescribing medicines based on symptoms.
Apart from herbal medicine, Ayurvedic treatment also includes lifestyle changes that take your diet into strict consideration. And when it comes to food, the Ayurvedic approach is so holistic that it not only looks at what you’re eating but also how your food is being prepared and served. So here are 6 types of cookware and serve-ware recommended by Ayurveda for their different health benefits.
1. Copper And Brass Utensils
Ayurveda considers copper and its alloys good for storing, cooking, and serving food. Copper alloys like brass and bronze have been used since ancient times to prepare food because they are good conductors and distributors of heat. According to Ayurveda, having your meal in a bronze vessel sharpens your memory, purifies the blood, and also increases your appetite. However, copper alloys are easily tarnished and are reactive to acids and salt. Hence ensure that you do not serve sour food in bronze vessels since they react with the metal making the dish toxic. Ayurveda also recommends that you store water in a copper vessel since it is a natural disinfectant.
2. Banana Leaves
In many Indian households, especially in the southern part of India, you will find that the food is served on a banana leaf. This common practice can benefit your health and the environment. Banana leaves contain large amounts of polyphenols such as epigallocatechin gallate. Most Indian food is served hot and the heat adds important nutrients from the leaf into your food making it more nutritious. Serving your food on a banana leaf enhances the flavor of the food while also being completely biodegradable.
3. Cast Iron Utensils
Not many kitchens around the world use iron anymore. Using cast iron utensils for cooking and serving invariably increases the iron content in your food. This is why using iron plates and cooking pots can be beneficial for people suffering from low hemoglobin and anemia. A well-seasoned cast iron wok uses very little oil and can be used almost like a non-stick wok. Ayurveda considers iron utensils to be helpful in curing anemia, edema, and jaundice. If you decide to give iron a try, remember not to cook very sour or acidic dishes as it may react with the metal.
Pots and pans made of clay have also been used for cooking and serving since ancient times. Earthenware pots take a longer time to cook the food but the slow cooking process makes the food more wholesome and adds an earthy flavor to your food. The porous texture of the clay pot lets moisture and heat circulate evenly which makes the cooking slow but helps retain more nutrients. Ayurveda believes that the food you eat has to be nutritious and tasty and hence it must be cooked slowly and with love.
Silver is considered to have cooling and pacifying properties. Ayurveda divides health related issues into 3 categories called doshas and works towards harmonizing and balancing them for optimum health. If any of your doshas are aggravated, preparing and serving food in silver utensils helps in maintaining the coolness of your body. Silver is non-toxic and has natural anti-bacterial properties. It is also recommended because silver is considered to be good for your eyesight.
6. Gold Utensils
Like silver, Ayurveda recommends gold utensils for their ability to balance your doshas. However, gold is considered to be a ‘hot’ metal by Ayurveda and is believed to give your body strength, vigor, and vitality. Cooking pots or plates made of gold can be used to enhance your overall health.