Ayurvedic medicine is the traditional medicinal system of the Indian  subcontinent, comparable to TCM in China.  This five-thousand-year-old  system, thought to be the oldest in the world, holistically combines  yoga, meditation, diet and herbal remedies.  Spices are of particular  importance, and their use is both culinary and medicinal. One of the key concepts of Ayurveda, which means “the science of life,”  is that of the doshas, three body types or constitutions with differing  physical and emotional elements.   Each of these types, known as Vata  (air), Kapha (earth), and Pitta (fire), are aggravated or pacified by  different foods.   An individual may have one or more primary doshas,  and herb and spice mixtures are often used to treat imbalances in the  doshas.  Lethargy and depression are associated with kapha imbalance,  worry and hypersensitivity to vata imbalance, and irritability and  impatience with pitta imbalance.
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In recent years, Ayurvedic  medicine has become increasingly popular in the West.  Most Ayurvedic  remedies contain a combination of herbs to work with a particular  function or system of the body.  Among the 
best-kown Ayurvedic herbs are  ashwaganda, an adaptogenic herb, used to alleviate stress and regulate  the hormonal system; bitter melon, prescribed to control blood sugar  levels; boswellia, used for joint support and immunomodulating effects;  and neem, an anti-inflammatory and healing agent used for acne and other  skin conditions.