Spices · Classically cited
Garlic
Lashuna·लशुन
Also called: lehsun, knoblauch, raw garlic
Strongly warming and penetrating — settles Vata and cuts Kapha.
How Garlic affects your doshas
In Ayurveda a food's effect depends on your constitution. This is the lens the app uses to suggest what to favour and ease off.
| Dosha | Suitability | Notes |
|---|---|---|
| Vata | Balancing | Calms Vata — favour it when Vata runs high. |
| Pitta | Use sparingly | Can raise Pitta — go easy when Pitta runs high. |
| Kapha | Balancing | Calms Kapha — favour it when Kapha runs high. |
When to go easy
Markedly heating; it aggravates Pitta more than most spices.
Best time to eat it
In the classical texts
Garlic is attested in the Charaka Saṃhitā (Sutrasthana 27) — Lashuna is classical and its heating, Vata-pacifying, Kapha-reducing character is consensus. The sattvic/yogic objection is a separate tradition from Charaka and is recorded as a pattern exclusion, not a classical property..
Classically cited. Directly attested in the classical Ayurvedic corpus.