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Ayurvedic Dravya · Spice · — kcal / 100g

Buttermilk masala

Also known as: chaas masala, chaach masala

Roasted cumin, black salt, dried mint and ginger — the blend that turns plain chaas into takra proper.

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Buttermilk masala — Ayurvedic Spice & USDA Nutrition

Buttermilk masala — Rasa: Pungent, Salty, Sour · Virya: Neutral · Vipaka: Pungent · — kcal per 100g (USDA).

Vāta: Pacifies (-1) Pitta: Neutral (0) Kapha: Pacifies (-1)
Rasa (Six Tastes)
Pungent, Salty, Sour
Vīrya (Potency)
Neutral
Vipāka (Post-Digestive)
Pungent
Guṇas (Qualities)
Light, Dry, Penetrating
Digestibility & Agni
5/5 · Agni 2
Seasons & Timing
Grishma, Varsha, Sharad, Hemanta, Shishira, Vasanta · Midday

Classical Ayurvedic Profile & Preparation

Roasted cumin, black salt, dried mint and ginger — the blend that turns plain chaas into takra proper.

Traditional Preparation (Samskara)

A quarter teaspoon per glass of diluted buttermilk; roast-and-grind fresh monthly for aroma.

Classical Provenance: Household takra tradition.

Synergistic Combinations (Samyoga)

  • stirred into buttermilk at lunch
  • sprinkled over raita and fruit

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: hypertension (black-salt content, heavy use)

Verified USDA Nutrition Facts for Buttermilk masala

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/4 tsp (1g):

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