Ayurvedic History

Five thousand years ago the sage Srila Vyasadeva wrote down the Vedas, including Ayurveda, “the science of life” (Ayur = life, Veda = science). Sages like Sushruta and Charaka described surgery and healing performed 3,000–5,000 years ago.

A central concept is Prakruti — the individual’s unique biological mode. No two people are alike, so diets and treatments must be individualized. Based on Sankhya, the five fundamental elements (earth, water, fire, air, ether) combine into three doshas: Vata, Pitta and Kapha.

• Vata (air + ether): kinetic, governs movement.
• Pitta (fire + water): transformative, governs digestion.
• Kapha (earth + water): structive, governs structure and lubrication.

Ayurveda recognizes six tastes (sweet, sour, salty, pungent, bitter, astringent), each with heating or cooling actions, and emphasizes that food preparation is a sacred act infused with the cook’s emotions.