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Copyright © 2025 Foodies Only
5 min
05/01/2026
In winter, many meals will take longer for your body to digest. However, with traditional Indian spices such as ajwain and asafoetida, you can help ease the bloating and discomfort associated with these types of meals and assist your body in processing heavy foods.
In many cases, food during the winter months is designed to give individuals warmth, comfort, and satiation. Because many winter foods are made with copious amounts of ghee, and because many of them are made using slow-cooking methods, they tend to be heavy and slow to digest. The majority of the population in India has used certain spices to both flavour their dishes and to assist in the digestion of heavier dishes over the years.
Your body naturally slows down all metabolic processes during cold weather, and over time, the body will prioritise generating warmth rather than maintaining rapid metabolic rates. Eating heavy foods combined with a lack of activity means that food stays within the digestive system for longer than during warmer temperatures. If you incorporate your favourite digestive herb or spice into your meals, it will stimulate the production of favourable enzymes and reduce the gases that are produced as a result of higher-calorie foods, thereby allowing for more rapid digestion and less bloating from heavy foods.
Ajwain, a spice used in winter for improved digestion, has a strong/herbal smell that encourages the body to create digestive juices. It was normally added to parathas, fritters, and lentils and helps to balance the heaviness of fried/creamy foods during the winter. Just a small amount of ajwain in heavy foods reduces the post-ingestion feeling of bloat due to the heaviness of a meal.
Asafoetida (or hing) is used sparingly but is a powerful digestive aid when eaten with heavy meals of lentils, beans, and root vegetables (i.e. common in the winter). In contrast to most spices, which aid with digestion after the fact, hing reduces the fermentation process happening in the intestines and prevents the really uncomfortable feeling of excessive bloating before it occurs.
Cumin is another of the more moderate digestive spices. It does not add significant heat or spice to food, making it better for regular use (i.e. for tempering). It improves regular digestion but more slowly than the more intense spices (such as ajwain and asafoetida). Cumin is helpful after a late-night dinner by helping to ease the fullness that lingers in the stomach.
As previously described, although the warming properties of all these winter foods are indeed beneficial, one must still strike a balance with digestion. Fennel seeds have subtle sweet associations due to their aromatic property; as such, they can help soothe the digestive system after heavy or spicy winter meals. Because fennel is typically consumed after a meal, it is an excellent choice for the winter months, when many will feel overwhelmed by the heavier food options available.
Using black pepper in moderation provides a gentle warmth and assists with nutrient absorption. Black pepper also supports digestion, especially when added to dishes before serving. Since black pepper works gently, it is great for enhancing the warmth of gravies and soups during cold weather without being difficult to digest.
If you want to maximise your digestion spices, use them while cooking, allowing the active ingredients to mix with the oils and proteins in the dish as they cook and the spices infuse into the food. However, if you are using excessive amounts of these spices, they can go from helping with digestion to being an irritant.
The goal is not to stop eating the heavy winter food but help your body deal with it better. Adding the correct spice at the correct time allows for an indulgent meal experience without creating discomfort afterwards. These hacks work quietly, merging taste with functional properties.
Winter bloating can easily be prevented without making huge changes to your diet. Using simple digestive spices such as ajwain, hing, cumin, fennel and black pepper makes heavy meals more manageable and enjoyable to digest. Small, intentional methods are a further reflection of the balance between pleasure and well-being in Indian cooking and its importance in the colder months.
