Ingredients
Carrot
The ingredient
Carrots are a root vegetable that grows underground. The crunchy, conical part we typically eat is the taproot of a small shrub—daucus carota. However, the leaves and seeds of carrots are also used in cooking. Purple carrots were grown in India before the 17th century, while orange carrots weren’t introduced until the 19th century.
The benefits
In Ayurvedic medicine, carrots are used to calm the vata (air and space) and kapha (earth and water) doshas (substances or energies). They are used traditionally to treat digestive issues and a range of other ailments. Some research studies have supported possible benefits of carrots including:
- Helping to protect against some kinds of cancer due to their carotenoids
- Supporting eye health due to their vitamin A content
- Supporting digestion due to their high fiber content
How We Use Carrots
We use carrots as a fresh topping option and in these items:
