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Detoxifying Spice Mixture

Detoxifying Spice Mixture

  1. part turmeric
  2. parts ground cumin 3 parts ground coriander
  3. parts ground fennel (saunf)

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. Saute spices until aroma is released (be careful not to burn). Add steamed/boiled vegetables, mix lightly and saute together for one minute. Add salt and black pepper to taste.

Spices that aid digestion –

  • Ajmoda (celery sed, leaf, stalk)
  • Cayenne (lal mirchi)
  • Asafoetida (hing)
  • Chyavanprash (an ayurvedic concoction of herbs)
  • Corriander (dhaniya)
  • Cumin (jeera)
  • Fennel (saunf)
  • Ginger
  • Hingwastaka (Blend of herbs: pippali, ginger, black pepper fruit, ajamoda seed, black cumin seed, asafetida resin)
  • Bitter cumin (kalijeera)
  • Trikatu (ginger, long pepper, and back pepper)
  • Trikulu (clove, cardoman, cinnamon)
  • Turmeric

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