Halitosis, commonly known as bad breath, is an unpleasant odour originating from the oral or nasal cavity. Persistent oral malodour is frequently associated with tongue coating, gingivitis, periodontitis and inadequate oral hygiene. Ayurveda describes unpleasant breath as Mukha Daurgandhya. Lavanga, Ela and Jeeraka are aromatic spices traditionally used after meals and may offer temporary breath freshening through their characteristic aroma.
Traditional rationale and proposed role
Ayurvedic approaches to Mukha Daurgandhya consider oral hygiene, digestive status and dietary factors. The three spices have distinct traditional properties:
- Lavanga (Syzygium aromaticum): Clove is pungent and aromatic, with traditional uses in oral care and for maintaining oral freshness.
- Ela (Elettaria cardamomum): Cardamom is traditionally used as a mouth freshener after meals. Its aromatic seeds provide a pleasant flavour and may temporarily mask food-related breath odour.
- Jeeraka (Cuminum cyminum): Cumin is primarily recognised for its digestive applications. Its use in post-meal chewing is associated with aromatic freshness rather than an established therapeutic effect on persistent halitosis.
Chewing these spices may stimulate salivation and release volatile aromatic compounds. However, this proposed role should be distinguished from demonstrated antimicrobial or sustained anti-halitosis effects in humans.
Clinical considerations and relevant clinical applications
- Temporary breath freshness: Lavanga, Ela and Jeeraka may be used traditionally after meals to reduce food-related odour. Their effect should not be equated with treatment of chronic halitosis.
- Oral hygiene: Regular toothbrushing, interdental cleaning and gentle tongue cleaning address common sources of intraoral malodour.
- Underlying causes: Persistent symptoms require assessment for tongue coating, dental caries, gingivitis, periodontitis, oral infections and possible extraoral causes.
- Clinical counselling: Chewing spices may complement routine oral care, but should not replace dental assessment or treatment of the underlying cause.
Evidence and research priorities
Clinical evidence specifically evaluating the combined chewing of Lavanga, Ela and Jeeraka for halitosis is lacking. Contemporary evidence identifies tongue biofilm and periodontal disease as important contributors to oral malodour, with management directed towards oral hygiene and treatment of periodontal conditions.1,2
Conclusion
Lavanga, Ela and Jeeraka have traditional relevance as aromatic post-meal spices for oral freshness. Their role is best understood as supportive and potentially temporary, rather than as established treatment for persistent Mukha Daurgandhya.
References:
- Renvert S, Noack MJ, Lequart C, Roldán S, Laine ML. The Underestimated Problem of Intra-Oral Halitosis in Dental Practice: An Expert Consensus Review. Clin Cosmet Investig Dent. 2020;12:251-262. Published 2020 Jul 3. doi:10.2147/CCIDE.S253765. https://pmc.ncbi.nlm.nih.gov/articles/PMC7342603/
- Kumbargere Nagraj S, Eachempati P, Uma E, Singh VP, Ismail NM, Varghese E. Interventions for managing halitosis. Cochrane Database Syst Rev. 2019;12(12):CD012213. Published 2019 Dec 11. doi:10.1002/14651858.CD012213.pub2. https://pmc.ncbi.nlm.nih.gov/articles/PMC6905014/