Can we occasionally use it as soy sauce substitute – Coconut Aminos:
http://www.amazon.com/Coconut-Secret-Seasoning-Frustration-Packaging/dp/B00P9I8U0U.
Dear Divya: Occasionally perhaps, but keeping in mind that it will be pitta aggravating because it goes through heavy processing and derivation. If aggravating pitta is not a concern then by all means it is preferable over regular s
oy sauce. Pitta dosha is a very sensitive dosha that can trigger all other imbalances in the physiology so you want to steer clear of any ingredients that can bring that about. Of course, as the ayurvedic texts explain, we always tends to gravitate more towards what we already have plenty of: high pitta individuals will crave food items that will further elevate their pitta dosha! My wife is a good example of this! She loves soy sauce and she had to stop eating it being a high pitta and prone to migraines in her youth. To make-up for it, together we have developed a recipe using my Amla Tamarind preserve that comes very close in taste to chinese dishes using soy sauce. I will share it shortly.
Being of Italian decent I was used to cooking with garlic and onions in my food. I have eliminated them from my diet due to arthritis and I have high Pita. I was wondering if I could use the herb asafetida in my cooking, and do you sell it. Thank you.
Asafetida is very heating and hard to find in pure form. Vaidya did not recommend it.