In day to day life, it is fascinating to see polar opposites co-exist within the same entity. Many would argue this is what makes life so interesting … and life experience so valuable. What is appropriate in any particular situation depends so much on the context. In a similar vein, in both Ayurveda as well as Traditional Chinese Medicine (TCM), each food is classified as ‘heating’ or ‘cooling’. Sometimes the effect generated is the complete reverse of the popular image. For example, shortly after drinking hot tea, the body heat begins to fade and the tea begins to generate cool energy internally, allowing the body to cool off.
Interestingly, the energy can change, depending on the stage of ripeness or the method of cooking. The mango fruit is one such example. Although a sweet, succulent ripe mango is considered a heating food, the same fruit, when unripe and green, is considered a cooling food. Raw mango benefits range from settling gastrointestinal, blood and liver disorders, to ameliorating heatstroke and scurvy. Raw mangoes are also an excellent source of Vitamin C, Vitamin B and pectin. The sour taste is due to the acid content (oxalic acid, citric acid, malic acid and succinic acid). Raw mango can be powdered or grated (as ‘amchur’), and added to cooking; or it can be made into chutneys, sauces, marinades and pickles. In Ayurveda, the qualities of green mango are classed as sour, astringent and cooling. Combined with certain spices, for example, in a chutney or as a beverage, green mangoes help in digestion and improve the flavour of food.
Tip of the week
Care should be taken when consuming raw mangoes. They should neither be eaten alone nor in large quantities because, as per Ayurvedic guidelines, raw mangoes in excess, can aggravate the doshas (especially ‘Pitta’). A practical tip is to first pressure-cook raw mangoes, and then remove the pulp and grind it into a paste. Stored in clean containers, the pulp can be frozen and kept for months. This makes it more convenient to portion out, and use smaller quantities as appropriate.
Nature’s Wonder Food of the week: ‘Aam Panna’ or ‘Kairi Panha’ or Spicy Green Mango Sherbet
In various parts of South Asia , a refreshing summer drink is made from raw mango – called ‘Panna’. Not only is it delicious, it also soothes the digestive tract, eliminates toxins from the body, and is a very good blood cleanser. This light green coloured sherbet offers a very unique combination of tastes and flavours, best described as fresh, tangy, sweet and spicy. ‘Aam Panna’ is very cooling, and prevents heat stroke and dehydration. It quenches thirst and prevents the loss of salts and iron from excessive sweating. It is a rejuvenating and refreshing 'cooler', ideal for the hot summer months. This sweet and sour summer drink works as a digestive, and is hard to resist due to its unbeatable flavour and health benefits.
Panna is made from raw green mangoes, which are first pressure cooked, and then a dash of rock salt and sugar is added, topped off with roasted cumin powder. In some variants fresh mint leaves are added, to boost the flavour as well as the health benefits. As it is prepared
from green mangoes, it is an excellent source of Vitamins C, B1, B2 and niacin. In addition to being an antidote for heat-strokes, some natural healthcare practitioners consider it to be a tonic that increases body resistance against tuberculosis, anaemia, cholera and
dysentery.
Registered Holistic Nutritionist
(Canadian School of Natural Nutrition) For education purposes only; always consult a healthcare practitioner for medical conditions
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