Allergy-Season Spice Mixture

Tridoshic

Ingredients

  • 3 parts turmeric*
  • 6 parts fennel*
  • 6 parts coriander*
  • 1 part black pepper*
  • 1 part ginger

Preparation

Blend these spices together in bulk and store in a jar. When you are preparing a meal, place a small amount of ghee in a frying pan and heat it on medium. Add the detoxifying spice mixture, measuring out one teaspoon of spice mixture per serving of vegetables. Sauté the spices until the aroma is released, but be careful not to burn them. Add steamed vegetables, mix lightly and sauté together for one minute. Add salt and pepper to taste. Or you can sauté the spice mixture in ghee and drizzle on cooked vegetables and grains.