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  • Jennifer Galardi

Recipe: Ayurvedic Spice Blend

This spice blend is taken straight from my favorite Ayurvedic cookbook entitled "Eat, Taste, Heal" and since many people are not familiar with the idea of eating according to an Ayurvedic lifestyle, I wanted to share how powerful, healing and tasty it can be. If you've never experimented with spices in your cooking, this is a wonderful place to start. I use this blend in everything from kitchari to roasted vegetables and sometimes, simply sprinkled on brown rice. It's super easy to make your own spice blends and adds lots of zest! I am lucky to have a co-op here in southern California that sells spices like this in bulk, however, you should be able to find most online. One of my favorite sources for quality spices is Starwest Botanicals.

1 tbsp whole coriander seeds

1 tbsp whole cumin seeds

1 tbsp whole fennel seeds

1 tbsp whole fenugreek seeds

1 tbsp whole cardamom seeds

1 tbsp poppy seeds

1 tbsp ground cinnamon

1 tbsp ground ginger

1 tbsp ground turmeric

1 tsp ground cloves

Put all ingredients in an electric grinder (I use my Magic Bullet!) or spice mill and grind them. Pour the ingredients into a bowl and stir further with a spoon until well combined. Transfer to an airtight container and store at cool room temperature. It's recommended to use the spice mix within a month for best potency. You can also cut the ingredients in half to ensure freshness.

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