Classical Ayurvedic Profile & Preparation
The classical convalescent food — brimhana (bulk-building) and balya (strengthening) in a form even a weak agni can digest.
Traditional Preparation (Samskara)
Simmer goat meat (traditionally) long and slow with ginger, pepper and salt; strain and sip warm. Charaka prescribes it after illness, wasting and for the postpartum period.
Classical Provenance: Charaka Samhita Sutrasthana 27 (mamsa varga); Ashtanga Hridaya.
Synergistic Combinations (Samyoga)
- ginger, black pepper and rock salt in the broth
- with rice for the convalescent
- long ginger (pippali) for deeper deficiency
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: kapha excess with ama (unless well spiced)
- Contraindication: fever with high pitta
- Contraindication: gout (heavy meat broths)
Verified USDA Nutrition Facts for Meat broth (mamsa rasa)
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup (240g):
