Namaste 🙂
I, Dr JV Hebbar, present to you, a new video course on
Tastes and Ayurvedic Herbology

In this modern world, filled with technological advances, there are numerous equipment and techniques to learn how the herb functions in various diseases. But in ancient times of Ayurveda, 3,000 – 4,000 years ago, there was no such equipment or facilities. But still the ancient Masters of Ayurveda invented tools to understand the herb qualities and actions. 

They used the properties of the herbs to explain the actions. These properties are – tastes, qualities, post metabolism transformation and potency.

With these simple parameters, ancient masters mastered the science of herbology. 

It is fascinating to know that their herbology discoveries are validated with modern methods, today. To give a few examples,
Amla or Indian gooseberry acts as anti aging,
Ashwagandha boosts immunity,
Guduchi or Indian Tinospora is useful in fever,
Tulsi or Holy Basil is useful in cough, cold and asthma,
saffron is good for skin health… the list goes on and on. 

So, to learn the principles of herbology, it is very useful to learn.. the Ayurveda’s description of tastes and other parameters. 

Learning these will help you understand the way Ayurveda herbs, foods and spices work. 

I have laid out these complex matters in simple English. in this video course. Sign up and enter the world of Ayurveda herbology, today! 🙂 
The course carries a certificate

Click to Signup