Summer Spice Blend

whole seeds, roasted then ground and mixed with friends like ground turmeric.

whole seeds, roasted then ground and mixed with friends like ground turmeric.

Ayurvedic Summer Spice Mix: Anti Inflammatory Blend to Boost Agni without overheating

Makes about 1/4 cup

1 tbsp ground turmeric

1 tbsp whole coriander seeds

1 tbsp whole cumin seeds

1 tbsp whole fennel seeds

1/2 tsp cardamom powder

Dry roast coriander, cumin, and fennel seeds in a pan on medium heat until you can smell them, a few minutes. Cool completely. Combine with other ingredients and mix well with a mortar and pestle or in a coffee grinder dedicated to spices. Store in a glass jar.

Uses:

  • add at the beginning of kitchari

  • sprinkle on avocado toast

  • toss with olive oil to roast veggies

  • salad dressing: mix 1 tsp spice mix with 3 T olive oil, 1 T lemon juice, shake in glass jar

  • simmer 1 cup split yellow mung beans with 4 cups water and 1 tsp spice blend for 25 minutes. Add 1 zucchini chopped into 1/2 moons and simmer 5 minutes more. Turn off heat and stir in salt, ghee, lime, and coconut shreds to taste.

  • golden mylk: blend 1 tsp with 1 cup coconut milk, can serve warm at night

Note: turmeric stains everything! Wear gloves if you like and consider your kitchen workspace.