Ayurvedic cooking seeks to involve the six tastes in every meal. The six tastes—sweet, salty, bitter, astringent, pungent, and sour—are composed of the five elements and are important for balancing your prakriti (individual nature).
An Ayurvedic spice mix is an easy way to incorporate the six tastes into your diet. By blending your own spice mix, you can not only enhance the flavor of your meals but also enjoy a myriad of medicinal benefits for the mind and body.
WHY WE LOVE THIS RECIPE
Cumin and turmeric are powerful traditional Ayurvedic spices that help strengthen digestion and support removing toxins from the body. Fennel is a toner for the digestive system and provides a cooling influence for Pitta.
Coriander is a tridoshic spice (balancing to the three doshas: Vata; Pitta; and Kapha) that supports a healthy response to allergens. Combined with ghee or oil, these spices are a healthy mix that can be used in sautés, drizzled over vegetables, or added to grains.
- 1 part turmeric
- 2 parts ground cumin
- 3 parts ground coriander
- 4 parts ground fennel
- A pinch of black pepper and ginger (if you are extremely sensitive to spice, these last two can be left out)
DIRECTIONS AND USE
- Mix these spices together in bulk and store in a jar.
- When you are cooking a meal, place a small amount of ghee in a frying pan and heat on medium.
- Add detoxifying spice mixture, measuring out one teaspoon of spice mixture per serving of vegetables.
- Sauté spices until the aroma is released (but be careful not to burn).
- Add salt and black pepper to taste.
- Add steamed vegetables, mix lightly and sauté together for one minute. Or you can sauté the spice mixture in ghee and drizzle on vegetables or grains.
For more healthy food ideas, visit our Ayurvedic recipe blog.
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