Classical Ayurvedic Profile & Preparation
Pepper-tamarind digestive soup — deepana and pachana; the traditional course that re-kindles agni mid-meal and clears monsoon congestion.
Traditional Preparation (Samskara)
Thin tamarind broth boiled with rasam powder (pepper, cumin, coriander), tomato and hing, finished with curry leaves. Drink hot — its virtue is in the heat and the spice.
Classical Provenance: South Indian tradition; pepper-cumin deepana logic per Bhavaprakasha.
Synergistic Combinations (Samyoga)
- sipped after the sambar course (South Indian meal order)
- over soft rice with ghee
- extra pepper and cumin for colds
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: ulcers / gastritis
- Contraindication: high pitta (halve the pepper and tamarind)
Verified USDA Nutrition Facts for Rasam
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup (200g):
| Nutrient | Per 100g | Per Serving (1 cup) |
|---|---|---|
| Energy (Calories) | 20 kcal | 40 kcal |
| Protein | 0.9 g | 1.8 g |
| Total Carbohydrates | 4.1 g | 8.2 g |
| Dietary Fiber | 0.9 g | 1.8 g |
| Total Sugars | 1.1 g | 2.2 g |
| Total Fat | 0.2 g | 0.4 g |
| Calcium | 15.4 mg | 30.9 mg |
| Iron | 0.55 mg | 1.11 mg |
| Magnesium | 11.2 mg | 22.5 mg |
| Phosphorus | 18.7 mg | 37.3 mg |
| Potassium | 90 mg | 180 mg |
| Sodium | 218 mg | 435 mg |
| Zinc | 0.13 mg | 0.27 mg |
| Copper | 0.05 mg | 0.10 mg |
| Manganese | 0.12 mg | 0.24 mg |
| Selenium | 0.4 µg | 0.8 µg |
| Vitamin C | 1.4 mg | 2.8 mg |
| Vitamin A (RAE) | 4.4 µg | 8.8 µg |
| Vitamin E | 0.12 mg | 0.23 mg |
| Vitamin K | 3.0 µg | 6.1 µg |
| Thiamin (Vitamin B1) | 0.03 mg | 0.07 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.03 mg |
| Niacin (Vitamin B3) | 0.21 mg | 0.42 mg |
| Vitamin B6 | 0.02 mg | 0.04 mg |
| Folate (DFE) | 14.4 µg | 28.8 µg |
| Choline | 0.9 mg | 1.9 mg |
