SINTEZA CONDIMENTE

Calming Vata Churna

Add flavor and balance with spices

Spices are not just great flavor-enhancers, they come with therapeutic properties as well. Our Churnas are precise blends of spices and seasonings that include all six
ayurvedic tastes. Sauté the Churna in Ghee and add to your dishes, add some to soups, stews and sauces as they're cooking or sprinkle over prepared vegetables or rice at
the table. Convenient, and mouth-wateringly delicious!

Spice Wise

The exotic colors and heady aromas of spices can elevate an ordinary dish into a sublime feast for the sense of sight, smell and taste. What's more, most spices also come
with therapeutic properties, so every meal that includes spices can become an experience in enhancing health and well-being. Ayurveda, the ancient system of healing from
India, has been singing the praises of spices as "wonder-foods" for thousands of years. Spices are ingredients in many synergistic ayurvedic herbal formulations, and an
ayurvedic expert, when giving you advice, is as likely to recommend specific spices to include in your diet as to suggest herbal supplements for you to take.
Dried ground ginger is a warming spice, contributing the pungent taste. It is useful in aiding digestion, enhancing appetite and pacifying stomach disorders.
Turmeric is ubiquitous in ayurvedic cooking. It contains the flavanoid curcumin, which is known to have anti-inflammatory properties. This all-around wonder spice is said to
help detoxify the liver, balance cholesterol levels, fight allergies, stimulate digestion, boost immunity and enhance the complexion.
Cumin helps enhance digestion and is an effective toxin-hunter.
Hing (asafetida) is considered good for the appetite and digestion. It is a warming spice and contributes the pungent taste.

Ingredients
(Ayurvedic Seasoning) Cumin, Ginger, Fenugreek, Turbinado Sugar, Turmeric, Salt and Asafoetida (Hing).

Herbal Recommendations
Use to taste as follows:
Add to dishes during cooking.
Keep on the table and add to prepared dishes at every meal.
Mix in oil as a salad dressing.
Sprinkle on popcorn for a gourmet treat.
>>>

Cooling Pitta Churna

Add flavor and balance with spices

Spices are not just great flavor-enhancers, they come with therapeutic properties as well. Our Churnas are precise blends of spices and seasonings that include all six
ayurvedic tastes. Sauté the Churna in Ghee and add to your dishes, add some to soups, stews and sauces as they're cooking or sprinkle over prepared vegetables or rice at
the table. Convenient, and mouth-wateringly delicious!

Spice Wise

The exotic colors and heady aromas of spices can elevate an ordinary dish into a sublime feast for the sense of sight, smell and taste. What's more, most spices also come
with therapeutic properties, so every meal that includes spices can become an experience in enhancing health and well-being. Ayurveda, the ancient system of healing from
India, has been singing the praises of spices as "wonder-foods" for thousands of years. Spices are ingredients in many synergistic ayurvedic herbal formulations, and an
ayurvedic expert, when giving you advice, is as likely to recommend specific spices to include in your diet as to suggest herbal supplements for you to take.
Coriander is a tridoshic spice highly appreciated in ayurveda. It is a cooling spice and contributes the sweet and astringent tastes. Ayurvedic texts suggest that it is good for
digestion, whets the appetite, helps combat allergies and also helps purify the blood.
Fennel is extremely good for digestion. It acts as a general toner for the digestive system, and is particularly good for enhancing Agni, the digestive fire, without aggravating
Pitta.
Dried ground ginger is a warming spice, contributing the pungent taste. It is useful in aiding digestion, enhancing appetite and pacifying stomach disorders.
Turmeric is ubiquitous in ayurvedic cooking. It contains the flavanoid curcumin, which is known to have anti-inflammatory properties. This all-around wonder spice is said to
help detoxify the liver, balance cholesterol levels, fight allergies, stimulate digestion, boost immunity and enhance the complexion.
Cinnamon is used to balance the digestion and to pacify stomach disorders.

Ingredients
(Ayurvedic Seasoning) Coriander, Fennel, Cumin, Turbinado Sugar, Cardamom, Ginger, Turmeric, Cinnamon, Salt.

Herbal Recommendations

Use to taste as follows:

Add to dishes during cooking.
Keep on the table and add to prepared dishes at every meal.
Mix in oil as a salad dressing.
Sprinkle on popcorn for a gourmet treat.
>>>

Stimulating Kapha Churna

Add flavor and balance with spices

Spices are not just great flavor-enhancers, they come with therapeutic properties as well. Our Churnas are precise blends of spices and seasonings that include all six
ayurvedic tastes. Sauté the Churna in Ghee and add to your dishes, add some to soups, stews and sauces as they're cooking or sprinkle over prepared vegetables or rice at
the table. Convenient, and mouth-wateringly delicious!
Stimulating Kapha Churna is a zesty blend of Ginger, Pepper, Coriander and other spices.

Spice Wise

The exotic colors and heady aromas of spices can elevate an ordinary dish into a sublime feast for the sense of sight, smell and taste. What's more, most spices also come
with therapeutic properties, so every meal that includes spices can become an experience in enhancing health and well-being. ayurveda, the ancient system of healing from
India, has been singing the praises of spices as "wonder-foods" for thousands of years. Spices are ingredients in many synergistic Ayurvedic herbal formulations, and an
ayurvedic expert, when giving you advice, is as likely to recommend specific spices to include in your diet as to suggest herbal supplements for you to take.

Dried ground ginger is a warming spice, contributing the pungent taste. It helps pacify Vata and Kapha and increases Pitta.
Black Pepper is considered an important healing spice in ayurveda. It has cleansing and antioxidant properties, and it is a bioavailability enhancer -- it helps transport the
benefits of other herbs to the different parts of the body. It helps the free flow of oxygen to the brain, helps enhance digestion and circulation and stimulates the appetite.
Coriander is a tridoshic spice highly appreciated in ayurveda. It is a cooling spice and contributes the sweet and astringent tastes. Ayurvedic texts suggest that it is good for
digestion, whets the appetite, helps combat allergies and also helps purify the blood.

Turmeric is ubiquitous in ayurvedic cooking. It contains the flavanoid curcumin, which is known to have anti-inflammatory properties. This all-around wonder spice is said to
help detoxify the liver, balance cholesterol levels, fight allergies, stimulate digestion, boost immunity and enhance the complexion. It is also an antioxidant.
Cinnamon bark is often used in ayurvedic herbal preparations to enhance the bio-availability of other herbs. It is a warming spice, and contributes the sweet, pungent and
bitter tastes. It is excellent for pacifying Kapha and good for balancing Vata also. Individuals trying to balance Pitta can also consume cinnamon, but in relatively smaller
quantities.

Ingredients

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Ginger, Pepper, Coriander, Turbinado Sugar, Turmeric, Salt and Cinnamon.

Herbal Recommendations

Use to taste as follows:

Add to food during cooking.
Keep on the table and add to prepared dishes at every meal.
Mix with oil as a salad dressing.
Sprinkle on popcorn for a gourmet treat.
>>>

Ajwain

Ajwain, sometimes called ajowan, is a commonly used ayurvedic spice. The Latin name for this spice is carum copticum. It tastes like caraway or thyme, only stronger. The
seeds are small, gray-green in color and quite peppery when raw, but milder when cooked.
Ajwain is helpful for pacifying Vata and Kapha, and increases Pitta. It contributes the pungent taste, with a slight bitter undertone.
According to ayurveda, ajwain is a powerful cleanser. It is helpful for stimulating the appetite and enhancing digestion. It is recommended to help alleviate gas and discomfort
in the stomach. It is also helpful for the functioning of the respiratory system and the kidneys.
Ajwain is commonly added to deep-fried foods, such as fritters, in Indian cooking, to help ease of digestion. A pinch added to buttermilk or digestive lassi can promote
digestion if taken after lunch. Add a pinch to rice as it is cooking, for aroma and flavor. Ajwain can be combined with other spices such as turmeric, paprika, cumin, black
pepper, fennel and coriander.
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Basil

Basil is used both in its fresh and dried forms. Sweet basil is the type most commonly used in cooking; it is balancing for Vata and Kapha and for Pitta when used in lesser
quantities. It is a warming herb, and contributes the sweet, bitter and pungent tastes. Holy Basil is more therapeutic and is used in many Maharishi Ayurveda herbal products.
This variety balances Vata and Kapha but increases Pitta.
Basil and Holy Basil are used in ayurveda to maintain and promote the long-term health of the respiratory tract. Basil tea can help clear Shleshma from the lungs and the
respiratory area. It is also used to settle stomach disorders and to enhance digestion. A mild natural sleep aid, Basil enhances the quality of sleep. Oil of basil promotes
mental clarity and is frequently a part of stimulating, Kapha-balancing aroma oil blends. A Holy Basil plant grown in your home is said to keep it free of garavisha--
environmental toxins.
Dried basil is aromatic and is used to flavor soups and stews. It is potent, so use small quantities for a more subtle flavor. The dried leaves can be combined with lemon juice,
powdered dry roasted cumin, black pepper and a little salt to make a dressing for a salad using cooked beans or vegetables.
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Black Pepper

Black Pepper is considered an important healing spice in ayurveda. Along with Long Pepper and Ginger, it forms the herbal preparation called trikatu, an important ingredient
in many ayurvedic formulations. It has cleansing and antioxidant properties, and it is a bioavailability enhancer -- it helps transport the benefits of other herbs to the different
parts of the body. It helps the free flow of oxygen to the brain, helps enhance digestion and circulation, stimulates the appetite, and helps maintain respiratory system health
and the health of the joints.
Black pepper is a warming spice and contributes the pungent taste. It is excellent for pacifying Kapha, helps pacify Vata and increases Pitta.
Aromatic black pepper is widely used as a seasoning in the Western world. In ayurvedic cooking, black peppercorns as well as ground or cracked black pepper are common.
Black peppercorns and other whole herbs such as cinnamon chips, bay leaves, cloves and cracked cardamom pods are sautéed in ghee and used to flavor Basmati rice.
Ground black pepper is combined with coconut milk and other spices to make sauces for vegetables. Pepper combines well with almost every other spice or herb.
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Brown Mustard Seeds

Mustard seeds, generally brown, are used quite a bit in Indian cooking. Brown mustard seeds are warming, and impart the pungent taste according to ayurveda. They are
balancing for Kapha and Vata, but increase Pitta dosha. In ayurveda, brown mustard seeds are considered a digestive and good for alleviating stomach discomfort such as
gas or cramps.

Take a little Ghee and heat it in a pan. When hot, add the mustard seeds. Watch out, they will start "popping" in hot oil or ghee. As soon as the popping begins, remove from
heat and pour over the prepared dish. Stir and serve. Mustard seeds sauteed in Ghee are wonderful in lentil soups, dhals, Indian-style curries and spiced vegetables. They
have a sharp flavor and are aromatic as well.
Brown mustard seeds combine well with other ayurvedic herbs and spices such as ginger, cayenne peppers, turmeric, asafetida and coriander.
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Clove

The clove is the dried unopened flower bud from an evergreen tree. The clove has been used in India and other parts of Asia for many centuries.
In ayurveda, cloves are considered to enhance circulation, digestion and metabolism and help counter stomach disorders such as gas, bloating and nausea. The essential oil
of clove is used as an ingredient in oral hygiene products to promote tooth health and freshen the breath.
The clove contributes the pungent and astringent tastes. Cloves help pacify Vata and Kapha and increase Pitta.
Cloves are used both whole and ground in ayurvedic cooking. Whole cloves sauteed in Ghee with other spices such as cinnamon, bay leaves and peppercorns enhance the
flavor of rice and pilafs. Cloves are an essential ingredient in curry powders and combine well with other ayurvedic spices such as turmeric, cinnamon, cumin and coriander.
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Cardamom

Cardamom is a warming spice, contributing the sweet and pungent tastes. It has a sharp flavor and is used extensively in desserts, especially in India and the Middle East.
According to ayurveda, cardamom is tridoshic (good for balancing all three doshas), but people trying to keep Pitta in balance should eat it in smaller amounts. Cardamom is
considered an excellent digestive, especially beneficial in reducing bloating and intestinal gas. It is excellent for balancing Kapha, particularly in the stomach and the lungs. It
is also useful for pacifying Vata. The seeds are often chewed to refresh the breath.
Cardamom tastes best freshly powdered. It combines well with other sweet spices such as fennel and with pungent spices such as cloves.It can be used in baking, in sweet
sauces and puddings, and in milkshakes that include fruits and nuts. Crushed cardamom can be used as a topping for fresh fruits and fruit salads. Try a large pinch of
cardamom in lemon juice as a dressing on a carrot-raisin salad. Cracked cardamom pods add flavor to rice if dropped into the water at the start of cooking.
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Cumin

Cumin is popular in Indian, Mexican and Middle Eastern cuisines. According to Ayurveda, it is balancing for all three doshas. It is supposed to aid digestion and help flush
toxins out of the body.
Cumin can be used either as whole seeds or ground, raw or dry-roasted. Ground raw, it is a dull brown color, which is enriched by being sautéed in Ghee or oil. Powdered
dry-roasted cumin is a rich brown in color. Both sautéing and roasting make the aroma and flavor of cumin come alive. Cumin combines well with a wide range of other
spices, including turmeric, ground fennel, ground coriander, ground dry ginger and cinnamon.
Sprinkle ground, dry-roasted cumin on fresh yogurt, add salt to taste, and enjoy at lunch. Or blend yogurt, water (50-50) with ground, dry-roasted cumin and salt to taste for a
refreshing lunchtime drink. Called "lassi" in India, this drink is excellent for digestion. This form of cumin can also be combined with some minced ginger, lemon juice, salt and
black pepper to make a dressing for a warm salad of cooked white beans or lightly steamed shredded carrots. Whole cumin seeds, sautéed in Ghee, make a flavorful addition
to lentil and legume soups. Wholesome and nutritious, these soups can be meals in themselves.
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Coriander

Coriander seeds are used commonly in Indian and Mexican cooking. They can be used whole, but are normally used ground. Coriander is a tridoshic spice highly appreciated
in ayurveda. It is a cooling spice and contributes the sweet and astringent tastes. Ayurvedic texts suggest that it is good for digestion, whets the appetite, helps combat
allergies and also helps purify the blood. It can be combined with other ayurvedic herbs such as ground turmeric, cumin, paprika, cayenne and fennel. It has a sharp aroma
and smells and tastes best freshly ground in a coffee or spice mill.
Ground coriander can be added to dhals and vegetables as they are cooking. It can also be sauteed in Ghee and added to cooked vegetables or lentils.
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Dried Ginger

Dried ground ginger is a warming spice, contributing the pungent taste. It helps pacify Vata and Kapha and increases Pitta. It is included in many Maharishi Ayurveda
formulations because of its healing properties. It is useful in aiding digestion, enhancing appetite, pacifying stomach disorders and maintaining jont health and respiratory
system health.
Dried ginger imparts zest to vegetable and lentil dishes. Add with other spices during cooking, or saute in Ghee and add to dishes. It has a very concentrated flavor and a little
goes a long way. It is used extensively in baking and in desserts in combination with other spices such as cinnamon or nutmeg.
Dried ginger combines well with a multitude of ayurvedic spices, such as turmeric, cayenne, cumin, coriander, fennel and cinnamon.
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Fennel

Fennel is a cooling spice, contributing mainly the sweet taste with an undertone of the bitter taste. Its taste is reminiscent of licorice. It has a nutty flavor and a strong aroma
when sautéed in Ghee.
According to Ayurveda, fennel is extremely good for digestion. It acts as a general toner for the digestive system, and is particularly good for enhancing Agni, the digestive
fire, without aggravating Pitta. In India, eating a few toasted fennel seeds after a meal is a common practice, both to aid digestion and to freshen the breath.
Fennel seeds can be used whole or ground. Whole fennel seeds, sautéed in Ghee, contribute aroma and flavor to dry vegetable dishes, and ground fennel works very well in
sauces. Fennel combines well with other ayurvedic spices such as cumin, coriander, dried ginger and black pepper.
Sauté turmeric, ground cumin, ground ginger and ground fennel in Ghee, blend cashews in water to make a thin paste and add to the spices to simmer-cook into a rich sauce
for vegetables. Fennel seeds can be baked into cookies and muffins and a small quantity of ground fennel can be added to rice pudding for an exotic flavor.
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Hing

Hing is an Indian spice with a unique flavor. It is a dried resin, available in "rock" form or ground. Ground hing is generally cut with rice flour, and is less potent. Hing is
considered good for the appetite and digestion. It is a warming spice and contributes the pungent taste. Raw hing has an unpleasant odor. To release the true flavor of hing,
you have to sauté it in oil or ghee. A pinch of ground hing goes a long way.
Hing and mustard seeds sauteéd in Ghee are poured over cooked lentils for aroma and flavor. The mixture of hing and mustard seeds, along with other spices, can be used
to season vegetables or to make fruit chutneys.
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Kalonji

Kalonji refers to the small black seeds of the Love-in-a-Mist plant. Sometimes they are confused with "onion" seeds or black cumin or caraway. The seeds are deep black and
sharp-cornered.
Kalonji seeds are reported to be beneficial for the respiratory system. They have also been shown to have anti-bacterial and anti-inflammatory properties.
Crushed kalonji has an aroma somewhat like oregano. They are normally used whole, mainly in breads. The seeds taste pleasantly bitter and slightly pungent.
Kalonji seeds are generally sauteed in Ghee or dry-roasted to release the aroma and flavor and then added to vegetable dishes..
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Nutmeg

Nutmeg is an almost overpoweringly aromatic spice, to be used very sparingly. Fresh-grated nutmeg has a more powerful flavor and aroma than ground nutmeg. Nutmeg
pacifies Vata and Kapha and increases Pitta. It contributes the pungent, bitter and astringent tastes. It is a warming spice.
In ayurveda, it is used as a natural sleep aid, normally taken in warm milk before bed. It stimulates appetite and digestion. Nutmeg is used in desserts and in baking. In
ayurvedic cooking a pinch of nutmeg is added, with spices such as whole black pepper and bayleaf, to flavor rice or rice pilaf.
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Saffron

Saffron is a royal spice. In ayurveda, saffron is considered tridoshic: balancing for all doshas. It helps in assimilation of nutrients and dhatu formation and in flushing toxins out
of the tissues of the body.
Saffron is available as strands or powdered. Saffron strands are normally soaked in a little milk to release the color before addition to dishes. In ayurvedic cooking, saffron is
used widely: in desserts, vegetable dishes and to season rice.
It is used for both its royal color and delicate aroma.
Saffron combines well with almost every other ayurvedic spice.
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Paprika

Sweet paprika lends aroma and flavor without the "hot hot" fieriness of cayenne or hot paprika. Paprika is a warming spice, and predominantly contributes the pungent taste.
It pacifies kapha and vata and increases pitta. Paprika and cayenne have antioxidant properties and are used to enhance circulation. Sweet paprika has a bright orange color
which tends to look brown and burnt if sauteed in hot oil or ghee for too long. Combines well with other ayurvedic spices such as cumin, coriander, fennel and turmeric.
Sprinkle on dishes just before taking off the heat for best results.
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Turmeric

Turmeric is ubiquitous in ayurvedic cooking. It contains the flavanoid curcumin, which is known to have anti-inflammatory properties. This all-around wonder spice is said to
help detoxify the liver, balance cholesterol levels, fight allergies, stimulate digestion, boost immunity and enhance the complexion. It is also an antioxidant. Ayurveda
recognizes it as a heating spice, contributing bitter, pungent and astringent tastes.
Turmeric is a bright yellow-orange spice, and, used in tiny quantities, imparts a rich color and look to cooked white rice, potatoes or yellow lentils. Add it to the water in which
rice or lentils are being cooked. It combines well with other spices such as cumin, coriander, cayenne pepper and cinnamon.
Here's a quick, easy way to enjoy turmeric. Sauté half a teaspoon of cumin seeds, half a teaspoon of turmeric and half a teaspoon of sweet Hungarian paprika in a
tablespoon of Ghee. Remove from heat as the spices start to release their aroma, and stir in a cup of diced steamed vegetables such as zucchini, cauliflower or broccoli. Add
salt to taste and garnish with some chopped fresh cilantro. Cooked red kidney beans or cooked lentils also work well with this spice mixture.
Turmeric can stain fabrics and other materials, so handle carefully.