Tridosha Garam Masala
This garam masala is balancing for all three doshas. I began blending my own masalas (spice mixes) because they smell fresher, are more economical, and come in handy when I feel uninspired in the kitchen. A good garam masala will elevate soups, curries, dals, and rice dishes. You can add it at the beginning of cooking to infuse the dish or at the end as a seasoning—both work beautifully.
This are the Ayurvedic benefits of this blend:
This spice mix supports digestion, helps with metabolism, and reduces bloating.
Cumin (jeera), rich in tannins, stimulates appetite and metabolism, purifies the blood, relieves pain, and strengthens the womb.
Jeera may help with menstrual disorders, promote milk secretion, and alleviate nausea, bloating, and fever.
More generally, cumin is detoxifying and can support the body in reducing water retention
Preparation
Dry roast the coriander, cumin, and fennel seeds in a cast iron skillet until fragrant and lightly golden.
Transfer the roasted seeds to a grinder or mixer and let them cool slightly.
Add the black pepper, cloves, and cardamom pods, then grind everything into a fine powder.
Transfer your freshly ground masala to a pot or jar and store in a dark cupboard.
Ingredients
Yield: About 150g
Time: 15 minutes
4 tablespoons cilantro seeds
2 tablespoons cumin seeds (jeera)
1 teaspoon fennel seeds
1.5 teaspoons black pepper
7 cloves
7 cardamom pods
1/2 teaspoon cinnamon
