10 foods that are part of our diet since Vedic times

The food we eat today has a much older story than we think. Long before labels and recipes, the Rigveda and Atharvaveda were already talking about ingredients that still sit in our kitchens. These ancient texts weren’t just about hymns and rituals. They quietly recorded what people cooked, offered, and loved. Some of those ingredients have stayed with us through generations, still nourishing us in the same simple ways. Here’s a look at ten timeless foods mentioned in the Vedas that are still very much part of our lives.

Barley (yava)
Barley was one of the most respected grains in the Rigveda. It was ground, cooked into meals, and even offered during rituals. It’s still eaten today in the form of barley khichdi, soups, or just as soaked grains. Light on the stomach and easy to digest, barley also helps keep sugar levels stable.

Ghee (ghrita)

Ghee, or clarified butter, appears in both the Rigveda and Atharvaveda as a sacred substance used in yajnas and offerings. It was seen as a symbol of prosperity and purity. Even now, ghee holds pride of place in Indian cooking, added to dals, spread over rotis, or mixed into sweets. Ayurveda continues to value it for improving digestion and nourishment.

Honey (madhu)
The Rigveda and Atharvaveda both speak of honey as madhu, a sweet and sacred substance. It was offered to gods, added to drinks, and used in healing. Today, raw honey is still used for sore throats, immunity, and as a better alternative to sugar.

Milk (ksheera)
Milk is praised in many Rigvedic hymns as a sign of nourishment and plenty. It was offered during rituals, added to drinks, and used as a base in healing preparations. Today, it remains a staple across Indian diets, found in everything from chai to sweets and evening haldi doodh.

Curd (dadhi)

Dadhi, or curd, was mentioned in the Rigveda as a food of strength and ritual. It was eaten plain or mixed with barley, and valued for its cooling and energising effect. Curd is still part of everyday Indian meals, loved for its probiotic benefits and gut-friendly nature.

Sesame (til)
Sesame seeds, or til, are mentioned in the Atharvaveda, where they were used in offerings and believed to have protective properties. These tiny seeds are still prized today, not only in cooking but also in Ayurvedic treatments for their warming and nourishing nature.

Wheat (godhuma)
Wheat finds its first mentions in the Atharvaveda, as it started gaining popularity in the later Vedic period. As diets shifted in the north, wheat gradually took over from barley as a staple grain. Today, it forms the base of countless dishes from rotis and parathas to halwa.

Urad dal (masha)
Black gram or masha is mentioned in classical Ayurvedic texts like the Charaka Samhita, which drew from the Vedic tradition. It was considered heavy but nourishing. Today, it powers everything from soft idlis to creamy dal makhani.

Amla (amalaka)

Amla, or amalaki, features in Ayurvedic texts such as the Charaka Samhita which drew heavily from Vedic-era plant knowledge. It was seen as a fruit that supports rejuvenation and vitality. Even today, it is a go-to for boosting immunity and digestion, whether in chyawanprash or raw juice.

Lotus seeds (kamala)
The lotus plant is mentioned in the Atharvaveda not just as a symbol but also for its practical uses. Its seeds and roots were part of early diets and medicines. Today, we enjoy those same puffed seeds as makhana, eaten roasted or simmered in light gravies and desserts.