Change of season means a lot of variability with my digestion and my energy levels – you see I’m what they call Vata Dosha in Ayurvedic terms. But it doesn’t matter what type of dosha (or energy/constitution) is dominant, fall and spring bring about instability and variability in every dosha. One of the easiest ways to balance and bring harmony to your body and dosha is to sprinkle an Ayurvedic spice mix called churna into your meals.
Spice Churna are fresh, dried spice and herb combinations used to improve the taste of food, promote optimal digestion, prevent indigestion, and bring balance to the body. They also provide medicinal qualities to your meal. For example, turmeric is anti-inflammatory, boosts immunity, and lowers cholesterol. Fennel seeds help loosen up mucus, improves digestion, and aids in weight loss by turning food into energy instead of stored fat – I’m totally down for this!
What I like best about using spice churna is that it’s an easy way to incorporate the 6 tastes in my meals (according to Ayurvedic guidelines, all six tastes should be present in each meal for optimal digestion and to prevent cravings. The 6 tastes are: sweet, salty, sour, bitter, astringent, and pungent). I can just carry the churna with me and sprinkle it in my meal when I’m out at a restaurant or when I’m traveling to prevent any possible indigestion.
To make the churna, just combine the ground spices and/or herbs in an air-tight container and sprinkle in your meal (I have listed some simple recipes for each specific dosha below). I usually combine approximately 1 teaspoon of each (dry) spice, but you can use your own judgement and taste for the quantity of each spice you would like to use. Store your churna in a cool, dry area. Dry herbs stay fresh for approximately a year, spices tend to stay fresh for approximately 2 years.
Cardamom, fennel, cumin, dry ginger, turmeric, cinnamon (optional: 1/4 tsp each of sucanat & mineral salt).
Fennel, cumin, coriander, cardamom, turmeric (optional: 1/4 tsp sucanat & 1/8 tsp mineral salt).
Dry ginger, cumin, fenugreek, cinnamon, black pepper, turmeric (optional: 1/4 tsp sucanat & 1/8 tsp mineral salt).