Ayurveda’s View on Cooking Oils

In Ayurveda, food is not just fuel — it is medicine. And cooking oil is not just a medium for heat — it is a carrier of nourishment.

Ayurveda teaches that oils (Taila) help balance the body’s three doshas — Vata, Pitta, and Kapha — when chosen and used correctly. Traditional oils like sesame, groundnut, coconut, and mustard were never randomly selected. They were chosen because they nourish tissues, improve digestion, and support vitality.

Ayurveda strongly emphasizes natural, minimally processed oils, extracted gently without heat or chemicals. Such oils are believed to:

• Enhance digestion (Agni)
• Lubricate joints and tissues
• Support absorption of nutrients
• Calm the nervous system

Sesame oil, often called “the king of oils” in Ayurveda, is valued for its warming and strengthening properties. Coconut oil is cooling and soothing, while groundnut oil offers balance and nourishment.

Modern refined oils, which are stripped of aroma, color, and nutrients, find no place in classical Ayurvedic texts. Ayurveda reminds us that when oil loses its natural qualities, it also loses its healing power.

In simple words: Ayurveda doesn’t ask how much oil you use — it asks what kind of oil you use.