DOCSLIB.ORG

The Spices, Condiment and Seasoning Market in Panama

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Spices, Condiment and Seasoning Market in Panama COMMERCIAL REPORT: THE SPICES, CONDIMENT AND SEASONING MARKET IN PANAMA EMBASSY OF THE REPUBLIC OF INDONESIA IN COLLABORATION WITH MARKET RESEARCH CONSULTANT PANAMA CITY 2020 1 INDEX 1. INTRODUCTION .................................................................................................................. 4 1.1. Objective ........................................................................................................................ 4 1.2. Methodology .................................................................................................................. 4 2. PRODUCT DESCRIPTION ................................................................................................... 4 3. CURRENT MARKET ............................................................................................................ 4 4. FOREIGN TRADE ................................................................................................................ 5 4.1. Imports .......................................................................................................................... 5 4.2. Exports ........................................................................................................................... 6 5. MARKET SIZE ...................................................................................................................... 6 5.1. Wealth Distribution ......................................................................................................... 6 5.2. Quality of Life ................................................................................................................. 6 5.3. The Panamanian Consumer .......................................................................................... 6 6. PRODUCT POTENTIAL ....................................................................................................... 7 6.1. Strategies and Promotional Campaigns ......................................................................... 7 7. COMMERCIALIZATION AND DISTRIBUTION CHANNELS ................................................ 7 7.1. Product Characteristics .................................................................................................. 7 7.2. Suggestions for Entry into the Panamanian Market ........................................................ 8 8. STRUCTURE OF THE PANAMANIAN RETAIL SECTOR ................................................... 8 8.1. Conditions of Purchase – Sale ....................................................................................... 9 9. HOTEL, RESTAURANTS AND DISTRIBUTION CHANNEL (HORECA) IN PANAMA ....... 9 9.1. Analysis of the Relevant Participants of HORECA ......................................................... 9 9.2 Commercial Strategy of Relevant Participants of HORECA ............................................10 9.3 Recommendations ..........................................................................................................11 10. REQUIREMENTS AND IMPORT BARRIERS ......................................................................11 10.1. Sanitary Registry ..........................................................................................................11 10.2. Import Declaration ........................................................................................................12 10.3. Labeling .......................................................................................................................13 10.4. Tariff Barriers ...............................................................................................................13 10.5. Retail and Wholesale Reference Prices .......................................................................13 2 11. POTENTIAL BUYERS IN THE MARKET .............................................................................14 11.1. Representation companies in Panama .........................................................................14 11.2. Strategy Identification ...................................................................................................14 11.3. Selection Criteria for Importer-Distributor in Panama....................................................15 CHARTS Chart No. 1: Import to the Republic, According to Tariff Description and Country of Origin: Year 2017 ...................................................................................................... 5 Chart No. 2: Export from the Republic, According to Tariff Description and Country of origin: Year 2017 ....................................................................................................... 6 Chart No. 3: Food Fairs .............................................................................................................. 11 Chart No. 4: Spices and Condiments Industrials and Distributors ............................................... 15 Chart No. 5: Spices and Condiments Importers ......................................................................... 16 3 1. INTRODUCTION 1.1. Objective This document intends to inform about the composition of the Panamanian Condiments and Seasonings market belonging to the HS code 2103.90.39, in order to understand the behavior of the market to successfully introduce this type of Indonesian products into Panama. 1.2. Methodology Different sources have been consulted to obtain information on this tariff item, such as the statistical data of the General Comptroller of the Republic of Panama and the National Customs Authority (ANA). In addition, the Panamanian Food Safety Authority (AUPSA) and the National Directorate of Technical and Industrial Standards of the Ministry of Commerce and Industries were consulted. The data presented in this research is based upon the information available during the research process and reflects the lack of updated information and limited access to certain institutions. 2. PRODUCT DESCRIPTION Condiments, Spices and Seasonings compounds and products are pre-made for human consumption, to be used for food preparations. It is understood by seasoning any food substance aimed at enhancing the taste of food, conferring or nuancing flavor to culinary preparations and getting more original and appetizing dishes. Sometimes they are also used as natural preservatives in different types of foods. The term seasoning includes both substances obtained naturally and artificially or industrially modified, so we refer to different types of herbs, spices, aromas and essences, seasoning blends, among many others. 3. CURRENT MARKET Based on inquiries made to companies in the sector, it is worth noting that Panamanians consume the products of the national industry dominated by brands such as Proluxa, La Doña, Keiko, Grajasa, among others. In addition, products are imported from internationally renowned brands from the United States. However, they also consume various emerging brands manufactured in China and many others created by both local distributors and supermarket chains. Up until 2012, the supply of spices and food seasonings in the Panamanian market was in the hands of local companies such as Productos Lux, S.A. (Proluxsa), Keiko Products and La Doña Products. The production in Panama is concentrated in spices such as oregano, bay leaf, thyme, annatto, paprika, curry, chicken seasonings, garlic powder marinade, cinnamon powder and sticks. However, these companies had to start competing with one of the giants of the world food market, since Nestlé made the decision to enter this niche through a new line of products of its Maggi brand. According to Nestlé, a series of market studies and direct demands of Panamanian housewives finally led the company to enter this business after many decades of presence in the market of consommés, soups and tomatoes in Central America and Panama. 4 The new Nestlé line is called Spices & Seasonings Maggi and currently has a wide variety of products, such as ground garlic, garlic salt, onion salt, ground cinnamon, ground pepper, whole seasoning and ground oregano. In addition, it contains a tenderizer that makes the process of cooking meat easier. The Spices & Seasonings Maggi come in two presentations, laminated envelopes and jars, both designed with special consideration in the conservation of the properties of spices and to avoid waste. 4. FOREIGN TRADE 4.1 Imports CHART No. 1 IMPORT TO THE REPUBLIC, ACCORDING TO TARIFF DESCRIPTION AND COUNTRY OF ORIGIN. YEAR 2017. CODE Tariff Description and Country Total CIF Value Unit (in Dollars) 2103.90.39.00 Condiments and seasonings, except for 7,302,762 sausage manufacturing Germany 22,874 Warehouses (Panama) 24,763 Austria 8,653 Brazil 389,581 Canada 30,186 Chile 25,484 China (Continental) 43,915 China-Taiwan (Formosa). 298 Colombia 172,209 South Korea 3,207 Costa Rica 643,702 Denmark 1,676 El Salvador 288,497 Spain 538,899 United States of America 2,776,076 France 286 Guatemala 2,089,142 Hong Kong 759 Italy 50,159 Japan 20,638 Malaysia 162 Mexico 50,335 Dominican Republic 169 Venezuela 2,371 Colon Free Zone (Panama) 117,043 Processing Zones (Panama) 1,678 5 4.2 Exports CHART No. 2 EXPORT TO THE REPUBLIC ACCORDING TO TARIFF DESCRIPTION AND COUNTRY OF ORIGIN. YEAR 2017. CODE COUNTRY AND TARIFF DESCRIPTION FOB VALUE (IN DOLLARS) 2103.90.39.00 Condiments and seasonings, except for sausage manufacturing Chile 212,809 Costa Rica 91,065 Cuba 2,093 Dominican Republic 2,425 5. MARKET SIZE The population of Panama is 3.5 million inhabitants, according to data from the last Population and Housing
Load more

Recommended publications
  • Yeast Extract a Treasure from Nature for Food
    YEAST EXTRACT A TREASURE FROM NATURE FOR FOOD WHITE PAPER Content I. What is yeast extract? P. 4 A few definitions and historical facts Yeast definition Yeast has been used as a natural origin food ingredient for centuries Yeast extract as a natural flavoring ingredient Yeast extract is an ingredient from nature Yeast extract is coming from yeast Composition of yeast extract Yeast extract as a food ingredient Natural ingredient Yeast extract and gluten 100% vegan An ingredient which fits a non-GMO approach A Halal and Kosher certified ingredient Process resistant II. How is yeast extract produced? P. 8 Fermentation Breakage Separation Different forms of yeast extract III. What are the main uses of yeast extract? P.12 Yeast extract main applications in food industries A natural and culinary ingredient from yeast Yeast extract in your kitchen Taste What is taste? What is yeast extract taste? Zoom on the diversity of yeast extract tastes Focus on umami taste How does yeast extract improve taste in food? Let us see the properties of yeast extract with a few examples of recipes Nutritional profile improvement Major public health issues explain current trends in nutrition Salt reduction Sugar reduction Fat reduction Clean label IV. Biospringer is an expert of yeast extract P.20 Our technical expertise Expert on taste building Local teams worldwide | Biospringer WHITE PAPER owadays, food manufacturers have several challenges to Nface when responding to consumer trends. Consumers are more and more careful about the composition and the quality of the products they eat: naturalness, nutrition and pleasure are essential criteria in the purchase decision.
    [Show full text]
  • Dining Guide Vegetarian Visitor Trays • Between 6:30 A.M
    Additional Meal Options for Family & Visitors : Dining Guide Vegetarian Visitor Trays • Between 6:30 a.m. and 6:00 p.m., visitors can arrange to receive a lunch or dinner tray to a patient’s room for an additional fee. Meals are charged at the time of service (Credit Card Only). • With advance notice, you may be able to personalize your menu selections. • If you contact the central kitchen one hour prior to regular meal service times, we will be happy to serve your tray along with the patient meals. • If you have any questions or would like to purchase a visitor tray please call the central kitchen at ext. 2-5200. Cafeteria • Hours: 6:30 a.m. – 3:30 p.m. In A Rush • Hours: 6:30 a.m. – 4:30 p.m. Open Monday through Friday (excluding holidays) Located on the 2nd floor in the Armour Academic Center building. • Offers a wide variety of hot & cold menu items Nutrition – including freshly prepared custom made salads, sandwiches, a rotating build your own station, The Key to Unlocking Good Health along with hot soups, desserts and several comfort food items. Our chefs at Rush have developed a menu to not only • Serves Intelligentsia coffee and many specialty coffee entice your taste buds but also meet your nutrition options as well as fresh fruits, homemade baked needs during your stay. goods, smoothies and more. Daily Orders Vending Machines • Hours: 24hrs/day You will be given a menu form to make your selections for Breakfast, Lunch and Dinner the next day . Located throughout the Medical Center.
    [Show full text]
  • KITCHEN HELP 5 the Condiment Station Sorting and Storing Food
    The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting and Storing Food Bridging the Employment Gap 2008 Kitchen Help 183 The Condiment Station: Sorting & Storing Food Bridging the Employment Gap 2008 Kitchen Help 184 The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting & Storing Food This unit will provide strategies for helping students to identify pre-packaged condiments. They will experience a situation they may encounter in the workplace: refilling a condiment station and napkin containers. They will also learn to refill containers on tables, such as salt and pepper shakers. Safe storage requirements of different foods will be discussed briefly. PREREQUISITE OR ADDITIONAL SKILLS NOT TAUGHT IN THIS UNIT • Concepts of same and different, full and empty, part-full • Ability to classify and sort • Colour recognition • Good oral vocabulary of food words • Some sight vocabulary, especially of food words • Experience eating in restaurants, sit-down and take-out • Recognition of what ketchup, vinegar, mustard, etc. are • Some letter/sound knowledge • Experience with storing food at home OBJECTIVES Students will • Recognize labels on condiment packages, using clues such as pictures, initial letters, colours, etc. • Sort according to criteria • Place napkins in a box or refill container • List types of food And their storage paces • Stock a condiment station, matching packages with their correct containers • Find a requested food item • Know how to safely store different types of food (fridge, freezer, shelf, etc.) MATERIALS • Cereals, cans of soup, cans of vegetables etc (use empty and clean containers, or full) • Packets of condiments: salt, pepper, sugar, brown sugar, sweetener, milk, creamer, butter, jam, ketchup, vinegar, mustard, relish, etc.
    [Show full text]
  • The Effect of Processing on the Glucosinolate Profile of Mustard Seed
    The effect of processing on the glucosinolate profile of mustard seed Katherine Cools, and Terry, L.A.* Plant Science Laboratory, Cranfield University, Bedfordshire, MK43 0AL, UK. * Corresponding author. E-mail address: [email protected] (L.A. Terry) Tel.: +44-7500-766-490 Co-author e-mail address: [email protected] (K.Cools) Abstract Brassica juncea mustard seed are used to make mustard paste or condiment. Mustard seed contains glucosinolates which are converted to isothiocyanates following cell disruption by the enzyme, myrosinase. Isothiocyanates are sulphur-containing compounds which give a pungent flavour to the mustard condiment. Three mustard seed cultivars from two seasons were processed into Dijon- and wholegrain-style mustard and glucosinolates and isothiocyanates analysed. Canadian cv. Centennial tended to contain higher glucosinolates compared with the French cv. AZ147 and Ukrainian cv. Choraiva. Conversion of the mustard seed into a wholegrain condiment had less effect on total isothiocyanates and sinigrin content compared with the Dijon preparation. The Canadian mustard cultivars produced wholegrain-style mustard with higher total isothyocyantes and sinigrin compared with the French and Ukrainian cultivars. In summary, results herein suggest that Canadian mustard seed cvs. Centennial and and Forge, and wholegrain processing may result in a condiment with greater bioactive composition. Keywords: Brassica juncea, condiment, cultivar, isothiocyanate, sinigrin. 1 1. INTRODUCTION Brassica juncea L. (syn. Sinapis juncea L.) is a hydrid between B. rapa and B. nigra giving it the characteristics of rapid growth from B. rapa and the mustard oil of B. nigra. There are two forms of B. juncea; the oilseed type and the vegetable type which is used for its edible leaves, stems and roots (Dixon, 2007).
    [Show full text]
  • Download Chapter 9
    ITE BS V E IS I W T R O U U R O T W I E S I B V S I T E A guide to sustainable menus A step by step approach to sustainablility November 2019 Chapter 9 Choosing your sustainable condiments, seasonings, sweeteners, and fats CHAPTER 9 Choosing your sustainable condiments, seasonings, sweeteners, and fats Sustainable condiments, 1 seasonings, sweeteners, and fats Why consume condiments, seasonings, sweeteners, and fats? Condiments, seasonings, sweeteners, and fats are ways to add flavour to your prepared meals! In addition, small amounts can enhance synergistic nutrient properties192 that may not be found in prepared meals. For example, consuming tomatoes with olive oil has been found to enhance the function of nutritional compounds in tomatoes.193 Why are sustainable condiments, seasonings, 126 sweeteners, and fats important? Sustainable condiments, seasonings, sweeteners, and fats are local products which support local economies, are created with whole ingredients and minimize waste. Using a variety of these products also moves away from reliance on the production of staple products such as salt and pepper, thereby encouraging a diversity of crops grown sustainably, globally. It also widens the taste palate of your clientele. How do sustainable condiments, seasonings, sweeteners, and fats impact health? Condiments, seasonings, sweeteners, and fats can be a source of hidden calories. However, they are good for your health when consumed responsibly. Consumption in small amounts is harmless; 2019 however, large amounts of any product can result in an excess of — sodium or sugar, for example, and have detrimental effects on health and the environment.
    [Show full text]
  • Gluten Contamination of Spices and Herbs
    Special Report: Gluten Contamination of Spices Gluten Free Watchdog, LLC Note: This report was originally published for subscribers to Gluten Free Watchdog. It has been modified for public dissemination. Manufacturer names and other identifying information have been removed and are available only to subscribers of Gluten Free Watchdog. If you wishof to have access to the full report you must subscribe. Single ingredient spices have long been considered naturally gluten-free. But a recently released report on gluten in ground spices from the Canadian Food Inspection Agency has called into question whether spices may be contaminated with wheat, barley, and/or rye. Watchdog Definition of Spice The Food and Drug Administration defines spice as “any aromatic vegetable substance in the whole, broken, or ground form…whose significant function in food is seasoningProperty rather than nutritional.” What some people think of as herbs, such as thyme and sage because they come from the leafy portionFree of the plant are included in the FDA’s definition of spice as are “spices” that come from the other portions of the plant (e.g., roots, flowers, and seeds), such as cumin and clove. Canadian Food Inspection Agency Report: Gluten in Ground Spices The CFIA tested 268 samples of ground spices. 23 samples were domestically processed and 245 were imported. CFIA defines domestically processed spices as including spices being ground and/or packaged in Canada. According to correspondence Gluten Free WatchdogGluten had with CFIA, samples were tested using the Ridascreen Gliadin R7001 assay and extracted with the cocktail solution R7006 and the addition of milk powder (there will be more information about the use of milk powder later on in this report).
    [Show full text]
  • Al'fez Recipe Book
    Al’Fez Recipe Booklet Al’F ez p rod uc ts d on ’t c o n t a i n a n y a r t i ë c i a l a d Al’Fez is a premium food range inspired by the d i t cuisines of North Africa and the Middle East. i v e At the heart of every Al’Fez product lays the promise of discovery; s and we have put together a delightful selection of North African and Middle Eastern inspired products for you to enjoy. Sauces, dressings, spice blends and core ingredients help you to quickly and easily recreate Moroccan and Lebanese classics: from tagines to spiced couscous and delicious falafel to aromatic kebabs. Discover a whole new world with Al’Fez Discover a whole new world online at... alfez.com | alfez.nl @alfezuk @alfezuk Al’Fez Tear & Share Flatbread Recipe Suggestions: 4 Authentic Flatbreads with a Spicy Moroccan Top with crumbled Feta Cheese, Rocket Leaves, Olives, Seasoning Mix Toasted Pine Nuts or Pomegranate Seeds - or drizzle with Lemon Juice for some extra zing! Add a touch of the exotic to your meal with these deliciously moreish Moroccan style flatbreads. Topped with our house-blend • Mix Moroccan Seasoning with oil of spices, these breads make a delicious appetiser or meal • Spread Seasoning on bread accompaniment. • Grill or Bake • Top and serve as desired Figs, Feta & Rocket Olives, Onion & Try with Parsley Za’atar too! Beetroot, Carrot& Goats Labneh Za’atar Al’Fez Za’atar Spice Blend Cheese Salad A herby and aromatic blend of Thyme and Sesame Seeds Za’atar is a versatile, fragrant and tangy seasoning mix that is used throughout Middle Eastern cuisine to add warmth and subtle nuttiness to dishes.
    [Show full text]
  • Don't Pass the Salt! Low Sodium Seasoning Guide
    Don’t Pass the Salt! Low Sodium Seasoning Guide 1. Resist the urge to use salt in cooking or using the salt shaker. One teaspoon of salt is equal to 2,300 mg of sodium. 2. Use spices and herbs to flavor your foods to add interest and variety. 3. Herb Blends These herb blends can be found in your local store to add flavor to the foods you enjoy. Be sure to check the label to be sure they do not contain salt or sodium on the list of ingredients. How to cook with herbs and spices: Finding “Hidden” salt on a label To release more flavor and Sodium benzoate (a aroma, finely chop fresh herbs preservative) before using in the recipe. Try using kitchen shears. Sodium nitrate (a preservative used in processed meats) Add herbs and spices at the end of the cooking time in soups and Bicarbonate of soda or baking stews. That way the flavors soda won’t cook out. Sodium pyrophosphage Add herbs and spices several hours before serving a cold dish, Monosodium glutamate such as salads and dips. A general rule of thumb with herbs and spices: one tablespoon of fresh herbs equals one teaspoon of dried herbs. Seasoning Guide Meats and Protein Suggested Seasoning Beef Allspice, basil, bay leaf, caraway seed, celery seed, chili powder, cumin, ginger, onion or garlic powder, rosemary, savory, tarragon or thyme Eggs Basil, celery seed, chili powder, curry, cumin, marjoram, rosemary and savory Fish Curry powder, dill, lemon or marjoram Lamb Curry powder, mint, onion or garlic powder or rosemary Pork Bay leaf, caraway seed, chili powder, cloves, curry powder,
    [Show full text]
  • Cruelty-Free Eating
    Recipes and Cooking Tips, How to Stay Healthy, Resources, Q&A, and more! Guide to Cruelty-Free Eating Thank you for taking the time to consider the following ideas! This guide is for all thoughtful, compassionate people—from lifelong meat eaters who are just learning about factory farms, to vegetarians seeking new recipes and nutritional information, to vegans interested in more ways to help end cruelty to animals. 4 Eating Cruelty-Free This guide is produced and published by Vegan Outreach—a 501(c)(3) nonprofit 5 Glossary organization dedicated to reducing the suffering of farmed animals by promoting informed, ethical eating. 6 Meat and Dairy Substitutes Some of the photos are provided courtesy of Amy’s Kitchen, 7 Simple Meal Ideas Daiya Foods, East Bay Animal Advocates, Eden Foods, Enjoy Life Cooking Cruelty-Free Foods, Joe Espinosa, eSutras Organics, David Falconer, Farm 8 Sanctuary, Hoss Firooznia, Follow Your Heart, Garden Protein 11 Recipes International, GFA Brands, Hain Celestial Group, Sangeeta Kumar, Whitney Lauritsen, Lightlife Foods, Millennium Restaurant, Pangea 15 Resources Vegan Products, PETA, Turtle Island Foods, Turtle Mountain, USDA, Viva! USA, WhiteWave Foods, and WholeSoy & Co. 16 Staying Healthy on Plant-Based Diets Printed on recycled paper 22 Advocating for Animals with vegetable-based inks 26 Questions & Answers © Vegan Outreach, 2011 Guide to Cruelty-Free Eating Rev. 3/11 Choosing Compassion What we choose to eat makes a powerful statement about our ethics and our view of the world—about our very humanity. By not buying meat, eggs, and dairy products, we withdraw our support of cruelty to animals, undertake an economic boycott of factory farms, and support the production of cruelty-free foods.
    [Show full text]
  • Vegetarian Starter Kit You from a Family Every Time Hold in Your Hands Today
    inside: Vegetarian recipes tips Starter info Kit everything you need to know to adopt a healthy and compassionate diet the of how story i became vegetarian Chinese, Indian, Thai, and Middle Eastern dishes were vegetarian. I now know that being a vegetarian is as simple as choosing your dinner from a different section of the menu and shopping in a different aisle of the MFA’s Executive Director Nathan Runkle. grocery store. Though the animals were my initial reason for Dear Friend, eliminating meat, dairy and eggs from my diet, the health benefi ts of my I became a vegetarian when I was 11 years old, after choice were soon picking up and taking to heart the content of a piece apparent. Coming of literature very similar to this Vegetarian Starter Kit you from a family every time hold in your hands today. plagued with cancer we eat we Growing up on a small farm off the back country and heart disease, roads of Saint Paris, Ohio, I was surrounded by which drastically cut are making animals since the day I was born. Like most children, short the lives of I grew up with a natural affi nity for animals, and over both my mother and time I developed strong bonds and friendships with grandfather, I was a powerful our family’s dogs and cats with whom we shared our all too familiar with home. the effect diet can choice have on one’s health. However, it wasn’t until later in life that I made the connection between my beloved dog, Sadie, for whom The fruits, vegetables, beans, and whole grains my diet I would do anything to protect her from abuse and now revolved around made me feel healthier and gave discomfort, and the nameless pigs, cows, and chickens me more energy than ever before.
    [Show full text]
  • Wasabi – Eutrema Japonicum
    Did You Know? Wasabi – Eutrema japonicum • Is in the Brassicaceae family, the same family as horseradish, mustard, cabbage and kale • Japanese horseradish is a common name (although it is not in the same genus as horseradish) • Prepared wasabi comes from grating the rhizome of the Eutrema japonicum plant • Most commonly sold as a dried powder or as a paste in a tube • Originated in Japan, and can be traced back to 794 CE • The condiment sold as wasabi often contains no wasabi at all, but is rather a mixture of horseradish, mustard and food coloring • Leaves, rhizomes, stems (petioles) and flowers of the wasabi plant are edible • Grate the wasabi rhizome just before serving as it loses flavor 10- 15 minutes after it has been prepared • Traditionally, the grater used to prepare wasabi was made from a piece of dry sharkskin stapled to a wooden paddle. Grating was done by pressing the rhizome onto the paddle and moved in a circular motion until a paste formed. • Studied for medicinal uses, including as an anti-inflammatory, anti-bacterial and to reduce risk of osteoporosis, heart disease, and cancer • Is high in antioxidants, vitamin C and contains some vitamin A and iron • Wasabi grows in cool, shady conditions in temperate regions (45-70˚F), preferring high humidity during the summer months and ample water. • Wasabi requires 18 months and up to three years of growth to reach maturity • Commercially, wasabi is grown in northern Japan, parts of China, Taiwan, Korea and New Zealand. The right climate balance for successful wasabi growth can be found in North America in the rain forests on the Oregon Coast and parts of the Blue Ridge Mountains in North Carolina and Tennessee.
    [Show full text]
  • Everyday Ayurveda Cooking for a Calm, Clear Mind
    everyday ayurveda cooking for a calm, clear mind EABM_secondpages.indd 1 10/24/17 12:03 PM EABM_secondpages.indd 6 10/24/17 12:03 PM CONTENTS Introduction to Everyday Ayurveda Cooking for a Calm, Clear Mind 1 PART ONE: AYURVEDA AND THE BODY/MIND CONNECTION 1. A Brief Introduction to Ayurveda 7 2. The Mind 19 3. The Maha Gunas: Mental Energies 39 4. Food and Mind 55 5. The Sattvic Lifestyle: How to Beautify Your External and Internal Worlds 81 PART TWO: THE SATTVIC KITCHEN 6. Cooking for Clarity: Healing Your Mind with Food 103 7. Basic Recipes for the Sattvic Kitchen 109 8. Recipes for Sattva, Contentment, and Clarity 145 9. Recipes to Relax and Calm Rajas 207 10. Recipes to Vitalize and Motivate Tamas 253 Appendix 1: Dinacharya (Daily Routines) 296 Appendix 2: Mind-Cleanse: A Three-Day Reboot Program 304 Appendix 3: Tools and Techniques 309 Appendix 4: Table of Foods and Maha Gunas 314 Glossary 316 Resources 320 Acknowledgments 322 Index 323 About Us 334 EABM_secondpages.indd 7 10/24/17 12:04 PM EABM_secondpages.indd 8 10/24/17 12:04 PM INTRODUCTION TO EVERYDAY AYURVEDA COOKING FOR A CALM, CLEAR MIND Halfway through writing the Everyday Ayurveda Cookbook, I knew I had to write a cookbook about the sattvic diet, the aspect of Ayurveda that focuses on life-giving, pure foods to promote harmony in the mind. While writing about the Ayurvedic diet and lifestyle, I kept coming back to how important mental balance is in becoming aware of our bodies, our food choices, and how we care for ourselves.
    [Show full text]