I took home small handfuls of cinnamon, cumin, cardamom, clove, fennel, ginger and turmeric to take to Medical Camp on Sunday. I thought I’d see if I could help remind the rural women of the medicine in their kitchens so they’d rely less on the pharmaceuticals that these medical camps hand out, and more on their own traditional wisdom.
Now that spring is here, it reminds me that I’ve long wanted to post a list of spices for the seasons, which corresponds to spices for each dosha (since each dosha corresponds to a season). Used in this way, your spices will balance the energies of the season, and the energies of you, making your kitchen a living medical camp everyday.
Spices for the Seasons
Autumn is Vata
Ginger, Cinnamon, Cardamom, Cumin, Coriander, Asafoetida, Ajwan, Himalayan Pink Salt
Summer is Pitta
Fennel, Coriander, Cilantro, Mint, Dill, Turmeric, small amounts of Cardamom
Spring is Kapha
Ginger, Cinnamon, Clove, Cayenne, Chilies, Turmeric, Mustard Seeds, Black Pepper, Basil, Parsley,
You can spice according to the season, or you can spice according to your season.
Add spices to your meals, boil with hot water for a spice tea, or lightly cook into ghee, or your favorite cooking oil, to sprinkle on vegetables.
What is your favorite spice?