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OJASKA Articles

From ancient traditions to modern applications, explore how Ayurveda can transform your daily life. Find inspiration in herbal remedies, mindful routines, and balanced nutrition tailored to your unique constitution.

THIS WEEK

Ayurvedic herbs, flowers and a glass of herbal tea on a wooden table

What Your Dosha Actually Tells You, and What Every Online Quiz Gets Wrong

A plain explanation of what Ayurveda actually is, plus a dosha quiz you take twice. Once for your lifelong baseline and once for the last three months. The gap between the two is your imbalance, and it is more useful than the label.

Aug 19 min read

The Sweet Season That Starts Now and Does Not Stop Until January

The sweet season runs roughly twelve weeks, not one evening, and Ayurveda has real guidance for it. This piece covers madhura rasa, the sweet taste, agni, the digestive fire that has to carry the load, and what a Kapha leaning body actually needs once richer food becomes the daily default rather than the exception.

4 days ago5 min read

A bowl of soft yellow rice and lentils cooked together and garnished with fresh green herbs, a wooden spoon resting against the rim, with dry lentils and a bowl of rice grains visible on the table behind it

Kitchari: the one pot meal Ayurveda keeps coming back to

Kitchari is rice and split mung dal cooked soft together with a handful of spices, and it is the most recognisable dish the tradition has. This is not a recipe card. It is an argument for why agni, the digestive fire, does better with one plain pot than with a complicated plate, and why an ordinary autumn dinner does not need to become a ten day cleanse to earn its place.

6 days ago6 min read

A dark pan of chopped vegetables and rice simmering on a stovetop with visible steam rising and a wooden spoon resting in the pan

Cooked vs Raw: Why Ayurveda Goes Quiet on Salads Once Autumn Starts

Ayurveda never banned raw food, it just paired it with a season. This post covers agni, the digestive fire the tradition weighs before any plate, why a raw meal that felt light in July can sit heavy in October, and where warming spices and Ojaska's Curcumin fit once the cooked plate becomes the default.

Oct 126 min read

A wide white ceramic dish of roasted mixed vegetables, carrots, courgette, peppers and onion, with a serving spoon resting in it

What Ayurveda Changes on the Plate When the Air Turns Dry

Autumn produce arrives crisp and cold at exactly the moment Ayurveda says the body wants the opposite. What a vata season plate actually asks for, from the fat in the pan to the last bite, and where triphala fits at the end of the meal.

Sep 306 min read

A glass jar of pale golden, semi solid fat with a metal spoon lifting a portion, set beside white and pink flowers on a grey surface

Ghee: The Fat Ayurveda Classifies as a Carrier, Not a Condiment

Ayurveda classifies ghee as a yogavahi, a carrier substance used to take herbs and other ingredients deeper into the body. What that classification means, how ghee differs from butter, where the carrier idea shows up in anupana, netra basti and agni, and why the wellness internet often treats a carrier as a superfood instead.

Sep 216 min read

A white ceramic cup of dark coffee on a matching saucer, surrounded by scattered whole roasted coffee beans on a dark wood table

Does Ayurveda Actually Say to Quit Coffee?

Coffee never appears in a classical Ayurvedic text, so any specific verse quoted about it is invented. What the tradition does offer is a method built on taste, heat and agni, and applying it honestly to coffee says more about vata and pitta constitutions, and about timing, than about quitting.

Sep 196 min read

A bowl of warm orange colored soup garnished with fresh cilantro leaves, photographed from above on a dark wood table

Eating for Your Dosha: What Ayurveda Means by Agni

Two people can eat the same meal and have two different afternoons. Ayurveda explains the gap with agni, the digestive fire, and shows how Vata, Pitta, and Kapha each throw it off balance in their own way, right down to how Triphala and Curcumin fit into it.

Aug 196 min read