This is why every traditional Ayurvedic recipe starts with spices tempered in ghee. (Ghee, also known as “gut butter,” is Ayurveda’s preferred cooking fat.) Spices can also be used to enhance the spiciness. Ayurvedic recipes often call for adding a cinnamon stick, bay leaf, clove, or cardamom pod to foods such as rice, legumes, and soup that require boiling. While sautéing, whole spices can also be tempered in oil. Using powdered spices like black pepper, cinnamon, etc. also works. during cooking.
