Integrating India’s traditional dietary wisdom into modern food systems, the Food Safety and Standards Authority of India (FSSAI), in collaboration with the Ministry of Ayush, has released a definitive list of “Ayurveda Aahara” products under Category A. These formulations are based strictly on classical Ayurvedic texts listed in Schedule A of the 2022 Ayurveda Aahara regulations.
The move, as per the government, is aimed at supporting preventive healthcare, improving public trust in Ayurveda-based foods, and providing regulatory clarity for Food Business Operators (FBOs).
“This initiative not only empowers Food Business Operators with much-needed clarity but also strengthens consumer trust in Ayurveda-based nutrition,” said Vaidya Rajesh Kotecha, Secretary, Ministry of Ayush.
Issued under Note (1) of Schedule B of the Ayurveda Aahara regulations, the list includes food items that align with the principles and processes of Ayurvedic dietary philosophy and are mentioned in authenticated classical texts. These include preparations meant to support digestion, immunity, and overall well-being, using herbs, spices, grains, and processes refined over centuries.
Union Minister of Ayush and Health & Family Welfare, Prataprao Jadhav, praised the move as a step toward “balanced and sustainable living.” He urged people to adopt Ayurveda Aahara in their daily lives, adding, “In today’s fast-paced lifestyle, adopting Ayurveda Aahara is a meaningful step toward preventive healthcare and a balanced, sustainable way of living.”
The FSSAI has also laid out a mechanism for the inclusion of additional Category A products. If a food item is not on the current list, FBOs may submit a request for inclusion, supported by references from authoritative Ayurvedic texts mentioned in Schedule A. Updates will be officially notified by the Food Authority.
This as a major stride in mainstreaming Ayurvedic wisdom. Prof. Sanjeev Sharma, Vice-Chancellor of the National Institute of Ayurveda (Deemed University), which serves as the nodal institution for this initiative, stated:
“The development of the Ayush Aahara Compendium is a milestone in decoding traditional formulations into a regulated framework. It ensures scientific validation and makes these foods safely accessible to the public.”
The initiative also resonates with the broader national goals. During the inauguration of World Food India in 2023, Prime Minister Narendra Modi had stressed the value of India’s traditional food culture and said: “Our ancestors linked Ayurveda with the everyday food habits of people. Just as Yoga reached the world through India, millets and Ayurveda-based food systems are now global movements.”
The concept of Ayurveda Aahara includes five major categories and encompasses nearly 800 traditional Ayurvedic recipes sourced from authoritative texts. These food formulations are expected to carve a niche in the health and wellness sector globally, offering India a unique opportunity to merge ancient traditions with modern commercial branding.
“The regulations define Ayurveda Aahara as food prepared according to recipes, ingredients, or methods mentioned in classical Ayurvedic books listed under Schedule A of the FSSAI norms,” explained a government official familiar with the framework.
Highlighting the vision behind this initiative, AYUSH Ministry Secretary Rajesh Kotecha told the Media in the past, “Ayurveda is now a global matter and there’s huge value to it. We must look at it from a commercial perspective. For that, we need a dedicated branding vehicle. While drugs and cosmetics from Ayurveda have their own channels, food products, especially supplements and nutraceuticals, require a structured identity.”
Kotecha emphasised that many Ayurvedic recipes already exist in everyday Indian kitchens but their origins and therapeutic value are often overlooked. For example, the Ayurvedic text describes Shashkuli, a deep-fried sweet, which is popularly known today as jalebi. Similarly, multiple versions of Krishtada, now commonly referred to as khichdi, were traditionally prescribed for specific ailments.
“When we talk about Ayurveda, we often limit our conversation to pharmaceuticals,” Kotecha noted. “But Ayurveda’s scope is much broader. One significant area is Pathya, which deals with appropriate diet, lifestyle, and discipline. It contrasts with Apathya, which includes harmful habits like erratic eating, late-night wakefulness, or ignoring food mindfulness.”
He further added that there is a vast and detailed repository of Ayurvedic food wisdom that must be systematically shared and promoted. “To commercially scale this knowledge and make it industry-friendly, we need proper regulations, branding, and a promotional vehicle dedicated to Ayurvedic food formulations.”
Ayurveda Aahara encompasses food products crafted in harmony with nature, using seasonally aligned, plant-based, and herb-rich ingredients meant to balance the body’s energies. With global attention turning towards holistic nutrition and preventive health, these formulations could place India at the forefront of wellness-driven dietary solutions.
As lifestyle diseases surge and the demand for clean-label, functional foods grows, Ayurveda Aahara offers a credible, time-tested alternative rooted in science, tradition, and sustainability.
