Pitta Spice Blend (Churna)

Name: Pitta Spice Blend (Churna)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 20 servings
Cuisine: indian
Ingredients: 2 tbsp coriander seeds; 2 tbsp fennel seeds; 1 tsp cardamom seeds; 1 tsp ground turmeric; 1 tbsp dried mint

A cooling masala — coriander, fennel, cardamom, turmeric, and dried mint — that flavors food without adding fire.

Churna · 15 min (10 prep, 5 cook) · serves 20 · indian · best in summer

neutral for Vatareduces Pittaneutral for Kapha

Tastes: sweet, astringent, bitter, pungent. Qualities: cool, light. vegan · gluten-free

Ingredients

2 tbsp coriander seeds
2 tbsp fennel seeds
1 tsp cardamom seeds
1 tsp ground turmeric
1 tbsp dried mint

Method

Lightly toast coriander and fennel — golden, not brown.
Cool, then grind with the rest to a fine powder.
Sprinkle over meals or steep 1/2 tsp as an instant tea.

Agni note. Proof that digestion can be supported without chilli or excess heat — the Pitta cook's core skill.

Classical references: Charaka Samhita — Sutrasthana 27 — Annapanavidhi (ingredient properties) · Charaka Samhita — Sutrasthana 26 — Viruddha ahara (combining rules) · Lad Textbook Of Ayurveda — Modern kitchen adaptation

Source: AyurVeda Companion editorial. pending provider validation

Educational Ayurvedic cooking guidance, not medical advice. If you are managing a diagnosed condition, are pregnant, or take medication that interacts with food, check with your clinician first.