Fall Savory Spice Mix
This spice blend goes great on vegetables, eggs, soups, meats: any dish that needs some savory seasoning. It helps fire up your digestive fire while balancing your stomach acid, and stimulates liver function for better digestion.
- 1 Tbsp whole coriander seed
- 1 Tbsp whole cumin seed
- 1 1/2 tsp whole fennel seed
- 1 Tbsp turmeric powder
- 2 tsp ginger powder
Dry roast the whole spices in a frying pan for a few minutes, just until they release their fragrance and you can smell them. Let them cool completely.
In a coffee grinder reserved for grinding spices, or with a mortar and pestle, grind the whole spices to a uniform consistency.
Pour the spices into a small mixing bowl and stir in the turmeric and ginger.
Transfer the spice mix one more time into a shaker jar (like an old spice container) for storage.
Taken from The Everyday Ayurveda Cookbook by Kate O'Donnell.
Feel free to adjust the spices according to your personal taste preferences. These spices work together symbiotically, but there's no requirement on the specific amounts if you don't favor one particularly.