Spice the Season: Spice Your Dosha

This spice cart just outside Gita Bhawan, in Rishikesh, attracts monkeys, cows, dogs, saree’d locals and kurta’d sadhaks alike. Some of us get told off, others get told what to buy.

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.

What season are you?

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.

Ever wonder When to Grind and When to Toast? In this video, Melissa Clark of the New York Times shows you what, when and how.

What is your favorite spice?

Please share.




6 thoughts on “Spice the Season: Spice Your Dosha

  1. Laura, all your pictures are wonderful, but the one with the spices is my favourite.
    So envious you took home some of them 🙂
    I’m sure you’ve had a great time in India.

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