This spice cart just outside Gita Bhawan, in Rishikesh, attracts monkeys, cows, dogs, saree’d locals and kurta’d sadhaks alike. It is manned by a surly spice-meister and you never really know how you will be welcomed. Some of us are told what to buy, others are just told off! (Seriously.)

On this day, I was told what to buy and all of it was measured, calculated and poured into small brown bags before I could even say fenugreek!  So I took home small handfuls of cinnamon, cumin, cardamom, clove, fennel, ginger and turmeric because that is what I was told to buy.

All of it was 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.

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 Season
Ginger, Cinnamon, Cardamom, Cumin, Coriander, Asafoetida, Ajwan, Himalayan Pink Salt

Summer is Pitta Season
Fennel, Coriander, Cilantro, Mint, Dill, Turmeric, small amounts of Cardamom

Spring is Kapha Season
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.

On this note, do you 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. #myfoodlovestory

xo