How to make dosha balancing spice mixes at home
March 3, 2015
This week I have been making up some doshic spice mixes in the kitchen. Ayurveda has a vast pharmacopea (with over 1500 herbs and other substances used in medicine.) This picture was taken on one of my Indian internships. We don’t easily have access to such herbs, but based on the idea that all food is medicine, common kitchen spices have a subtle effect on the body and mind.
You can use the following blends to add to the above recipes such as Kitchari, dhal, soups, sauces and curries and help balance each doshas (your type or to help with changing seasons). You can also add these blends to rice or vegetables dishes as a condiment.
To make, put all ingredients in a blender or pestle and mortar and grind. Store in a jar at room temperature. Use within one month for best effect.
For Vata types or those with a Vata imbalance : 1 tbsp fennel seeds, ½ tbsp each of coriander seeds, cumin seeds, ground turmeric, dried basil, 1 tsp each of powdered ginger, salt and asafoetida.
For Pitta types or those with a Vata imbalance 1 tbsp each of coriander seeds, fennel seeds, cumin seeds, dried mint (or fresh), ½ tbsp of cardamom seeds and ground turmeric. For a slightly sweet version you can add ½ heaped teaspoon of raw organic sugar.
For Kapha types or those with a Vata imbalance : 1 tbsp coriander seeds, ½ tbsp cumin seeds, fenugreek seeds, ground ginger, turmeric, cinnamon, dried sage leaves, ½ tsp ground clove and ¼ tsp cayenne.
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