Asal ensures that the wholesomeness of its food products is retained through natural food production and hand processing techniques. Crops are grown organically without the use of pesticides or artificial fertilizers. Asal products do not use seeds that are hybrid or Genetically Modified. The products are hand processed using traditional time tested methods and do not require cold storage nor contain any synthetic preservatives.

Asal products include a wide array of preparations prescribed by Ayurvedic physicians called Vedrajs that are made with the Ayurvedic understanding of Kapha, Pitta and Vayu – the three Doshas or humours that are balanced in order to maintain physical and thus spiritual wellbeing.

Vata regulates movement and is represented by the nervous system. Pitta is the principle of biotransformation and is the cause of all metabolic processes in the body. Kapha is the principle of cohesion and functions through the body fluids.

In every person these three Doshas differ in permutations and combinations and thereby determine the physiologic constitution (Prakriti) of an individual. The key to maintaining physical and mental health is in keeping these elements and Doshas in harmonic balance through proper diet, herbs and life style.
Organic and Natural foods: No Hybrid or Genetically modified (GM) Seeds, Hand processed


Brown, Kamod, Ratna Choodi, Boiled
Rice balances all three doshas. It is the best grain for balancing pitta. Puffed rice is light and dry, good snack for people with kapha imbalance.
Brown Rice is more heating and dry and is better for kapha and less optimal for pitta and vata.

Tukudi, Bhaliya
Boosts energy, enhances physical strength and endurance. Wheat should be eaten often by people trying to balance vata. People with a kapha imbalance should reduce but not totally avoid wheat.

Barley (Jav)
Considered to be the best grain for balancing kapha and good for pitta as well. Barley is relatively lighter to digest and it does not produce excess mucous in the body. Barley water is beneficial for balancing weight and for kidney balance.

Ragi (Nachani)
Millet is dry, aggravates vata and balances kapha.

Millet (Bajra)
Has a mildly sweet, nut-like taste and contains several beneficial nutrients. Nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, essential amino acids and vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.


Ayurvedic Garam Masala (A bouquet of roasted Indian Spices)
A unique mixture of different Indian spices (Coriander, Bay Leaves, Saffron, Fennel, Badiyan, Clove, Black Pepper, Javantri, Cumin, Cardamom, Red Chilly, Turmeric) adds flavour and aroma to food recipes, helps create appetite, facilitates digestion.

Asafoetida (Hing)
A dried powder obtained as a resin from the roots and stem of the Ferula Assafoetida plant. Commonly used in Indian food preparations. The resin is bitter, antispasmodic, digestive, expectorant, laxative, sedative and cures flatulence.

Mustard (Rai)
Small seeds of the mustard plant. Often used as whole in Indian food preparation, and quickly fried in oil to impart pungent flavor to the oil. The brown seed is also pounded with other spices in the preparation of curry powders and pastes.

Fennel (Saunf)
Dry seed of the Foeniculum Vulgare plant. Sweet and aromatic, used as mouth freshener and flavoring. Also prevents constipation and flatulence. A decoction of fennel and water helps in relieving colic in babies. Aids in regulating menstrual irregularities.

Cumin (Jeera)
Seeds of the Cuminum Cyminum plant. Distinctive and warm aroma, used in regional cookery and medicine. Cures colds and fevers when infused in hot water.

Turmeric (Hadli)
Powder made from the dried root of the Curcuma Longa plant. Deep yellow spice with bitter flavor. Used as food additive, coloring agent and in cosmetics. Carries sacred connotation, used in ceremonial and religious functions. Medicinal properties include treatment of skin problems, burns, wounds, ulcers. Boosts immunity in children. Added to warm milk to alleviate fever and cough.

Red Chilly (Laal Mirchi)
Dried powder from the fruit of the Capsicum (chilli pepper) plant. Fiery hot flavor. An excellent source of the vitamin B and vitamin C, superior to citrus when eaten raw. Contains more vitamin A than any other food plant by weight.

Black Pepper (Kali Mirchi)
Dried fruit of the Piper Nigrum plant. Used as a common spice across the world. Known for its flavor and medicinal properties. Cures flatulence and improves the condition of the stomach, when consumed with a little cumin seeds powder and buttermilk. Fried pepper powder in Til Tel (Sesame Oil) applied to affected joints relieves pain from rheumatism.

Cardamom (Elaichi)
Seeds from the pod (fruit) of the Elettaria Cardamomum plant. Used as powdered seeds or whole pod. Strong intense aromatic flavor, used as mouth freshener and as a digestive. Used to treat infections in teeth and gums, throat troubles and congestion of lungs.

Coriander (Dhania)
Dried seeds or fruit of the Coriandrum Sativum plant. Warm nutty and citrus flavor, used as a thickener in Indian curries. Medicinal properties include strengthening stomach and comforts flatulence. Helps to clear bronchial tubes. Seeds when boiled in water can help reduce cholesterol.

Fenugreek (Methi)
Seed of the Trigonella Foenum-Graecum plant. Bitter taste and strong characteristic smell. Used in making pickles, curry powder and paste. Helps in colic, dysentery and flatulence. Diabetics can find relief by taking 2 tea spoons of fenugreek seeds soaked in water first thing in the morning. Applying a paste of fenugreek seeds over the scalp can help to cure dandruff.

Saffron (Kashmiri Kesar)
Most precious spice in the world obtained from orange red stigmas of the Crocus Sativus plant. Carries pleasant aroma and color, used as a flavoring and coloring agent in food preparations. Also used in cosmetics and as prayer offering.
Medicinal properties include cure for bladder, kidney and liver disorders, diabetes. Alleviates side effects of chemotherapy (research stage).

Jaggery (Gur)
Contains the natural goodness of minerals and vitamins inherently present in sugarcane juice. Made in the natural way with no chemicals added at any stage of processing. Has a mineral content of approximately 60 times that of refined white sugar. Used in making desserts, cakes and toffees. Strengthens the nervous system and conserves the acid balance in hemoglobin.

Rock Salt (Kala Namak)
Unrefined salt with strong sulphuric flavor. Used as condiment in savory snacks and pastes. Cooling spice as per Ayurveda. Acts as a laxative, digestive, lowers high blood pressure due to low sodium content.


Clarified butter prepared from Indian cow milk using the traditional ‘Viloni’ technique (see Process)
Enhances the flavor of almost all Indian Food Preparations. Rich in Vitamin A and D. Good for the eyes, facilitates digestion, improves memory power, nourishes the skin, enhances voice clarity.

Sesame Oil (Til Oil)
Extracted from Sesame seeds by the traditional Belghani process (see Process). Chemical free and No refining chemicals such as Hexene. Used for cooking purposes, contains No cholesterol. Also used for beauty and body care – as hair oil, for body massage, gargling, strengthening of teeth and gums. Applied to the head, nose and ear for alleviating body heat. Alternative source of calcium and treatment of piles.

Yellow Mustard oil
Oil obtained from pressing of Indian mustard seeds, carries strong smell like strong cabbage and hot nutty taste. Has the lowest saturated fat content of edible oils. Heated to smoking before used for cooking. Cool and light, useful for Kapha type conditions. Used for body massage, improves blood circulation and strengthens body.

Coconut oil
Derived from fresh coconuts (not copra) and has not undergone the RBD (refined, bleached, deodorized) process. Rich in lauric acid, has properties of being anti-viral, antibacterial and anti-fungal. Excellent skin moisturizer, used in the manufacture of essences, massage oils and cosmetics. Provides cooling when applied to the head. Used for body massage to keep body, skin, and hair healthy. Used by thyroid patients to increase body metabolism.

Castor oil
A vegetable oil obtained from the castor bean. Rich in ricinoleic acid, it exerts anti-inflammatory effects, used for skin problems, burns, sunburns, skin disorders, skin cuts, abrasions. Contains ribonucleic acid, a unique, potent, immune- boosting fatty acid, used to promote proper bowel eliminations, good digestion, regular menstrual cycles, increased lymphatic circulation and better assimilation of nutrients. Used as a lamp oil, provides brilliant white and soothing light.

Sherbets (Cold drink Concentrates)

Kokam (Cocum)
Syrup made from the dark purple fruit of a tropical evergreen tree Garcinia Indica. Sharp, acidic and salty flavor with refreshing dried-fruit sweetness. Used as a souring agent like tamarind or amchur. Sharbat helps to counteract blazing heat in summers.

Wild flower Ambrashta extract mixed with rock salt and sugar. Enables digestion and provides cooling effect.

Extract of the Rose flower. Provides cooling effect, settles digestive juices and reduces acidity (Pitta).

Extract of pure Khus roots. A healthy fruit drink, relieves acidity and purifies blood. Gives cooling effect and provides immediate relief in cases of heat stroke. Diuretic properties improve the flow of urine that makes this a dependable heat fighter.

Extract of dried seeds (fruit) of the highly aromatic perennial herb Foeniculum Vulgare. Prevents constipation and flatulence. Aids in regulating menstrual irregularities.


Gooseberry Preserve (Amla Murabba)
Made from the fruit of Emblic Myrobalan. Bitter-sour in taste, the fruit is rich in Vitamin C. More fibrous than most fruits and contains high tannin content. Provides a cooling effect and removes Pitta.

Rose Petal Preserve (Gulkand)
Made from a specific variety of Roses known as Chaitri Gulab preserved with canesugar in natural sunlight. Health benefits include cooling effect and removing Pitta, and facilitates easy bowel movements.

Breath Freshener Mukhwas
Is a mixture of spices – Clove, Cardamom, Chanakbab, Fennel, Jeshta Madh, Beetle Nut. Is eaten at the end of the meal, provides a feeling of satisfaction and content. Carries sweet pleasant taste, helps clean the mouth. Produces enzymes in the body, which facilitate digestion. Clears cough and enhances voice clarity.