SpicesA flavorful mix of spices minus the salt. By reducing the intake of salt in the summer months, bloating and water reduction will be   kept in balance. Cardamom and turmeric counteract and buffer fiery stomach acid, reducing hot, and sharp sensations. Fennel aids in digestion and coriander also has cooling properties. We hope you and your loved ones enjoy this cooling sensational fragrant herbal experience!

1:  1 tbsp. whole coriander seeds

2:  1 tbsp. whole cumin seeds

3:  1 tbsp. whole fennel seeds

4:  1 tbsp. turmeric powder

5:  1/2 tsp. cardamom powder

From: The Everyday Ayurveda Cookbook by Kate O’Donnell

 

Store in a shaker or air-tight container

Prep Time: 15 mins.  Cook Time: 3-5mins.

Instructions

  1. In a heavy bottomed pan or iron skillet dry roast the coriander, cumin, and fennel seeds for a few minutes when they become aromatic. Set aside to completely
  2. Using a spice dedicated grinder, add all the cooled spices and grind to a uniform consistency. A mortar and pestle can also be used.
  3. Transfer to a small bowl and mix in the turmeric and cardamom powder. Mix until well blended.

Notes

Sprinkle on vegetable, meat, cheese or bean dishes. Makes a nice seasoning addition to nuts and seeds too!

 

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