Why Ayurvedic Cooking Recommends No Onion and No Garlic?

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Why Ayurvedic Cooking Recommends No Onion and No Garlic?

You may know that onions and garlic are botanical members of the alliaceous family (alliums) – along with leeks, chives and shallots. According to ‪‎Ayurveda‬, India’s classic ‪‎medical‬ science, foods are grouped into three categories – sattvic, rajasic and tamasic – foods in the modes of goodness, passion and ignorance. Onions and garlic, and the other alliaceous plants are classified as rajasic and tamasic, which means that they increase passion and ignorance.

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