Advice given by Shri Mataji on Indian Spices and Ingredients, At breakfast on August 26, 1992, Shri Mataji us with these instructions on the use of some Indian spices and ingredients.  1- Coriander: Seeds: teeth, liver. Leaves: act as a regulator of body flagrance.  2-Cumin: Teeth, liver (jira, coriander and ajwain prevent gases) 3-Tumeric: Skin, liver 4- Ginger: Liver 5- Garlic: High blood pressure, heart problems (garlic came from ambrosia: therefore it is good for the heart. On the other hand, it’s a perfect horror to bhoots and the like.) 6- Silver Leaf: (Shri Mataji gave us cardamon seeds, each rolled in silver leaf. Immediately the whole right half of our bodies colled down) 7- Cardamon seeds: Extremely cooling (the shell should not be eaten) Used a lot in combination with other hot species to give balance: like garam masala, curry, or with black tea (chai) etc.  8- White cheese:  (Fresh cheese like mozzarella, cottage cheese, panir, etc.) Very good and light.  It would be better for the liver if we could get used to these instead of our yellow cheeses.  (At that point Shri Mataji gave a bandhan that cheese like mozzarella be produced and brought to market in Austria, Germany and others countries. This is because, in most of European countries, we get only expensive imported Italian white cheese). 9- Yellow cheese: (Cheese like Emmenthal, gouda, Chester, etc but without fungus) alright, but take care with the liver.  10- Rotten cheese: (Things like camembert, gorgonzola, Roquefort, quargel, etc. Read More …