The Wisdom Jar

Glossary

Sanskrit and Hindi terms used across The Wisdom Jar, explained in plain English — with links to full ingredient profiles.

Labeled glass jars of Indian herbs and spices — turmeric, cumin, fennel, cardamom, ashwagandha and ginger — on a stone surface.

A plain-English companion to the Sanskrit and Hindi terms you'll meet across The Wisdom Jar — from doshas and digestion to the spices in your kitchen jar.

These explanations describe traditional concepts and household language. They are not medical definitions or treatment advice — seek medical care for severe, persistent or worsening symptoms.

Showing 84 of 84 terms

Ayurvedic foundations

Ayurveda/aa-yur-VAY-da/: The 'science of life' — a traditional Indian system of health built around diet, daily routine, herbs and seasonal living.See also: Dosha, Dinacharya, Ritucharya
Dosha/DOH-shuh/: One of three traditional functional principles — Vata, Pitta, Kapha — used in Ayurveda to describe tendencies of body and mind.See also: Vata, Pitta, Kapha, Prakriti
Vata/VAA-tuh/: The air-and-space dosha. Traditionally associated with movement, breath and the nervous system, and said to be unsettled by cold, dryness and irregular routines.See also: Dosha, Abhyanga
Pitta/PIT-tuh/: The fire-and-water dosha. Traditionally associated with digestion and metabolism, and said to be provoked by heat, spice and skipped meals.See also: Dosha, Agni
Kapha/KUH-fuh/: The earth-and-water dosha. Traditionally associated with structure and lubrication, and said to accumulate with cold, heavy foods and inactivity.See also: Dosha
Agni/UG-nee/: Literally 'digestive fire'. A traditional Ayurvedic way of describing how well food is being digested; it is a classical concept, not a measurable medical test.See also: Ama, Dosha, Trikatu
Ama/AA-mah/: A classical Ayurvedic term for residue believed to build up when digestion is sluggish. It is a traditional explanatory idea rather than a diagnosis recognised in modern medicine.See also: Agni
Prakriti/PRUH-kri-tee/: Your constitutional type as described in Ayurveda — the mix of doshas a person is said to be born with. Compare with vikriti, the current state.See also: Vikriti, Dosha, Anupana
Vikriti/VI-kri-tee/: The present-day state of imbalance in Ayurvedic thinking, as distinct from prakriti (the baseline constitution). Traditional practice works with the difference between the two.See also: Prakriti, Dosha, Anupana
Ojas/OH-jus/: A traditional term for vitality and resilience. In classical writing it is described as built by good digestion, rest and unhurried meals; it is a cultural concept, not a measurable substance.See also: Agni, Rasayana
Srotas/SHRO-tus/: The 'channels' of the body in Ayurvedic theory — the traditional way of describing pathways through which nutrition, fluids and wastes are said to move.See also: Dhatu, Mala
Dhatu/DHAA-too/: The seven body tissues described in Ayurveda, from plasma through to reproductive tissue. A classical framework for how nourishment is thought to travel inward.See also: Srotas, Mala, Ojas
Mala/MUH-la/: The body's waste products in Ayurvedic theory — stool, urine and sweat. Traditionally observed as everyday signs of how digestion is doing.See also: Srotas, Dhatu
Marma/MUR-ma/: Points on the body described in classical texts as sensitive junctions. Marma-based therapy is practitioner work, not a home practice.See also: Abhyanga, Panchakarma

Practices & rituals

Abhyanga/ub-HYAN-gah/: Warm-oil self-massage, traditionally done before bathing. A long-standing household comfort ritual for skin and joints.View full ingredient profile Related remedySee also: Taila, Champi, Vata
Dinacharya/DIN-uh-char-yuh/: Daily routine — waking, oiling, eating and sleeping at consistent times, broadly in tune with daylight.See also: Ritucharya, Abhyanga
Ritucharya/RI-too-char-yuh/: Seasonal routine — adjusting food, sleep and self-care as the season changes.See also: Dinacharya
Panchakarma/PUN-cha-KAR-ma/: A five-step Ayurvedic therapeutic programme. It is carried out under a qualified vaidya with supervision, and is not a home practice.See also: Vaidya, Snehana, Swedana
Nasya/NAS-yah/: Placing medicated oil drops into the nostrils. Technique matters: it is traditionally done in small amounts with the head positioned correctly, and avoided during colds, blocked sinuses or nasal injury. Therapeutic nasya is practitioner-guided.See also: Jala neti, Taila, Vaidya
Jala neti/JUH-la NAY-tee/: Nasal rinsing with warm saline using a small pot. Water safety matters: use only distilled, boiled-and-cooled or sterile water, never untreated tap water, and clean and dry the pot after every use.See also: Nasya
Pranayama/pra-na-YA-ma/: Conscious breath-work practices. Traditionally taught by a teacher, and kept gentle rather than forced.
Champi/CHUM-pee/: Warm-oil head massage, traditionally done weekly in Indian households for hair and for a settled evening.See also: Abhyanga, Bhringraj, Taila
Shirodhara/shee-ro-DHAA-ra/: A clinic therapy in which warm oil is poured in a steady stream over the forehead. It is done by trained practitioners, not at home.See also: Panchakarma, Vaidya
Gandusha / Kavala/gun-DOO-sha / KUH-va-la/: Traditional mouth-care practices: gandusha holds liquid still in the mouth, kavala swishes it. Oil or liquid is spat out, never swallowed, and they do not replace brushing or dental care.View full ingredient profileSee also: Ubtan
Ubtan/OOB-taan/: A traditional paste of flours, herbs and a liquid, applied to the skin and rinsed off. Long used in households before weddings and festivals.View full ingredient profileSee also: Lepa, Patch test

Preparations & forms

Kadha / Kashaya/kah-DAH / kuh-SHAH-yuh/: A simmered herbal decoction — herbs boiled until the water reduces substantially.Related remedySee also: Decoction, Infusion
Churna/CHOOR-nuh/: A dry, finely ground herbal powder, usually taken with a carrier such as warm water, honey or ghee.See also: Anupana, Trikatu
Lehyam / Avaleha/LAY-hyum/: A jam-like herbal paste. Chyawanprash is the best-known example.See also: Chyawanprash
Ghrita/GHRI-tuh/: Medicated ghee — herbs cooked into clarified butter as the carrier.View full ingredient profileSee also: Anupana
Taila/TYE-luh/: Medicated oil — sesame, coconut or mustard oil infused with herbs.View full ingredient profileSee also: Abhyanga, Champi
Asava / Arishta/AH-sah-vah / a-RISH-ta/: Naturally fermented herbal preparations. Fermentation produces a small amount of alcohol, so they may not be suitable for everyone — including during pregnancy, for children, or for anyone avoiding alcohol or taking medicines. Use only under professional guidance.See also: Vaidya
Lepa/LAY-pah/: A paste applied externally to the skin.See also: Ubtan, Patch test
Anupana/ah-noo-PAH-nuh/: The 'vehicle' a herb is taken with — warm water, milk, honey or ghee. In traditional practice the anupana is chosen to suit the person's prakriti and current vikriti.See also: Prakriti, Vikriti, Churna
Decoction: Simmering tough plant material — roots, bark, seeds — in water for a longer time to draw out its constituents. The method behind a kadha.See also: Kadha / Kashaya, Infusion
Infusion: Steeping softer material — leaves, flowers — in hot water off the boil, as with a tulsi or mint tea.See also: Decoction, Tulsi
Kitchari/KIH-chuh-ree/: A soft one-pot dish of rice and split moong dal with mild spices — the classic household meal for light eating and recovery days.See also: Takra, Halka
Trikatu/TRI-kuh-too/: A classical blend of three pungents — long pepper, black pepper and dry ginger — traditionally used in small amounts with food.View full ingredient profileSee also: Pippali, Agni, Churna
Takra/TUCK-ra/: Spiced, diluted buttermilk — a staple summer drink in Indian homes, usually with cumin and a little rock salt.View full ingredient profileSee also: Saindhava / Rock salt, Thanda
Chyawanprash/CHYUH-vun-praash/: A traditional amla-based herbal jam, taken in small spoonfuls, most commonly in the cooler months.View full ingredient profileSee also: Lehyam / Avaleha, Amla
Gulkand/GUL-kund/: A sweet preserve of rose petals and sugar, traditionally eaten in small quantities in hot weather.View full ingredient profileSee also: Mishri, Thanda

Kitchen herbs & common ingredients

Haldi: Turmeric (Curcuma longa).View full ingredient profile Related remedy
Adrak / Sunthi: Fresh ginger / dried ginger powder.View full ingredient profile
Methi: Fenugreek seeds and leaves.View full ingredient profile
Jeera: Cumin seeds.View full ingredient profile
Saunf: Fennel seeds.View full ingredient profile
Dhania: Coriander — fresh leaves or seeds.View full ingredient profile
Ajwain: Carom seeds, a common kitchen spice.View full ingredient profile
Hing: Asafoetida — a pungent resin used in small pinches in cooking.View full ingredient profile
Tulsi: Holy basil — a sacred household plant traditionally used as a tea.View full ingredient profile
Neem: Azadirachta indica — a very bitter leaf with a long traditional role in skin care.View full ingredient profile
Amla: Indian gooseberry — a sour fruit central to many classical preparations.View full ingredient profileSee also: Chyawanprash, Triphala
Ashwagandha: Withania somnifera — a root traditionally described as strengthening and grounding.View full ingredient profileSee also: Rasayana
Brahmi: Bacopa monnieri — a herb long associated in tradition with study and calm.View full ingredient profile
Shatavari: Asparagus racemosus — a root traditionally described as a women's tonic.View full ingredient profile
Triphala: A classical blend of three fruits — amla, haritaki and bibhitaki.View full ingredient profileSee also: Amla
Giloy / Guduchi: Tinospora cordifolia — a climbing stem used in classical formulations.View full ingredient profile
Pippali: Long pepper — a pungent classical spice, used sparingly.View full ingredient profileSee also: Trikatu
Elaichi: Cardamom — green or black.View full ingredient profile
Dalchini: Cinnamon bark.View full ingredient profile
Laung: Cloves.View full ingredient profile
Kali mirch: Black pepper — traditionally paired with turmeric in cooking.View full ingredient profileSee also: Trikatu
Gur / Jaggery: Unrefined cane sugar, the traditional sweetener in Indian kitchens.View full ingredient profile
Mulethi / Licorice/mul-AY-thee/: Glycyrrhiza glabra — a sweet root used traditionally for the throat. Not suitable for everyone, including people with high blood pressure.View full ingredient profile
Bhringraj/BHRING-raaj/: Eclipta alba — a leaf traditionally infused into hair oils.View full ingredient profileSee also: Champi, Taila
Saindhava / Rock salt/SAIN-dha-va/: Unrefined rock salt, the traditional table salt of Indian cooking.View full ingredient profileSee also: Takra
Kokum/KO-kum/: A dark, sour coastal fruit dried and used in Konkan and Goan cooking, often as a summer drink or in curries.See also: Thanda
Mishri/MISH-ree/: Rock sugar crystals, offered after meals and used in small amounts in household drinks.See also: Gulkand

Tastes, qualities & clinical terms

Rasa: Taste — sweet, sour, salty, pungent, bitter, astringent. Classical Ayurveda describes each as affecting the doshas differently.See also: Virya, Vipaka, Dosha
Virya: The heating or cooling potency attributed to a substance in classical texts.See also: Rasa, Vipaka
Vipaka: The post-digestive effect a food or herb is said to have in Ayurvedic theory.See also: Rasa, Virya
Prabhava: A herb's distinctive action in classical thinking — beyond rasa, virya or vipaka.See also: Rasa
Sattva / Rajas / Tamas: Three qualities of mind described in Indian philosophy — clarity, activity and inertia.
Snehana: Oleation — internal or external oiling, traditionally done before a therapeutic programme.See also: Swedana, Panchakarma
Swedana: Therapeutic sweating, traditionally following snehana under practitioner supervision.See also: Snehana, Panchakarma
Rasayana: Rejuvenation — a classical category of practices and herbs described as nourishing and restorative.See also: Ojas
Vaidya: A qualified Ayurvedic physician.See also: Panchakarma
Carminative: A traditional description for foods said to ease gas and bloating, such as fennel and ajwain.See also: Saunf, Ajwain
Adaptogen: A modern herbal-industry term for plants said to help the body cope with stress. It is a marketing and research category rather than a classical Ayurvedic one.See also: Ashwagandha, Rasayana
Contraindication: A reason not to use something — a condition, medicine, life stage or allergy that makes a remedy unsuitable for a particular person.See also: Patch test
Patch test: Applying a small amount of a preparation to a discreet patch of skin and waiting 24 hours to check for redness, itching or irritation before wider use.See also: Lepa, Ubtan, Contraindication

Everyday household language

Garam: 'Hot' in household language — describing foods families consider warming, such as ginger or sesame, rather than their temperature on the plate.See also: Thanda, Virya
Thanda: 'Cooling' in household language — foods such as buttermilk, cucumber or kokum, typically favoured in hot weather.See also: Garam, Takra
Bhaari: 'Heavy' — food described as taking longer to digest, such as fried items or rich sweets.See also: Halka
Halka: 'Light' — simple food such as kitchari, khichdi or clear soups, favoured on recovery days.See also: Bhaari, Kitchari