If you ask me what is the one thing I should learn first and eventually master in yogic/ayurvedic cooking, my answer would be... knowing how to mix the spices!
Spices can bring so much flavour, healing qualities, texture and beauty to your food. The tricky and overwhelming part is that each one of them has a definite flavour, healing quality and way of cooking, and there are a lot of them!!

Well don't be overwhelmed, because today we're going to share the experience of 12 years of everyday ayurvedic cooking and give you the ultimate list of Ayurvedic spices!

Let's go!

Our Top 10 Ayurvedic Spices For Yogic Cooking!

#1 Turmeric (Powder/Fresh): Ok, this is the king or queen? of the spices. Anyway, anywhere anytime! Helps digestion, maintains stomach flora, reduces gas, antibiotic, good for stress and anxiety, cuts, wounds, burns and skin problems. Yummy flavour and colour! Bitter taste.

#2 Coriander (Seeds/Powder/Fresh): Every body knows coriander... It's amazing. The powder is one of my favourite spices. I use it in everything. I personally prefer not to use the seeds when cooking soups, the bits can be annoying. Good for digestion, fever and constipation. Astringent taste (fresh).

#3 Cumin (Powder/Seeds): Some people love the flavour, some dont'. I think you should find the right balance when you use it. Currently I use half of the amount I used to use. Kindles digestion, mild pain relief, restorative to tissues. Pungent taste.

#4 Black Mustard (Seeds): I love them! They bring so much flavour to the food. The downside is that they can create too much heat. Heals bronchial system, sprains and pains. Pungent taste.

#5 Fenugreek (Seeds/Fresh): It has a strong bitter taste so use just a little bit at a time. It'll give a very distinct and incredibly delicious flavour to your dhals. Try with roasted vegetables and any vegetable subjis with pumpkin. Good for reducing cholesterol, control sugar levels, menstrual discomfort and supports breast feeding. Bitter taste.

#6 Ginger (Fresh): It is what we consider in yoga a sattvic spice, meaning a pure and balancing spice. It is really special, it gives the spicy kick in the mouth but it soothes your digestive system. The number one spice particulary if you follow a sattvic diet of no onion or garlic. Helps digestion, assimilation and absorption of food stuff, improves circulation, relieves congestion, breaks down blood clots, good for colds, coughs and breathlessness. Sweet taste.

#7 Fennel (Seeds): Amazing subtle flavour and cooling! Digestive aid, diuretic, helps get rid of worms. Sweet taste.

#8 Parsley (Fresh/Dry): So much goodness in one spice. Great for western mediterranean cooking as you know and the fresh leaves on top of any soup. It contains unique antioxidants and disease preventing properties. Astringent taste.

#9 Black Pepper (Corns): Is flavoursome, gives a kick, full of goodness. Helps digestion, cough, worms and promotes lung/heart health. Pungent taste.

#10 Bay Leaves (Dry): They complement other spices really well. Promotes sweating, is a digestant. Kindles Agni or digestive fire and can be a diuretic. Pungent taste.

#Cardamom (Pods): Good for coughs, breathlessness, a digestant and improves food flavour. Sweet taste.

#Cinnamon (Bark/Powder): Helps digestion and toxic conditions and improves circulation. Sweet taste.

How to use the Ayurvedic spices.
Once you know which spices and you have them, the next step is HOW.

There are different type of spices: Seeds/Bark/Roots/Leaves/Powders. For example you can get coriander seeds, powder and fresh leaves. Or you can get cinnamon bark and powder etc.

In Ayurveda, we cook the spices in a sauté most of the time. We heat up the oil or ghee (check our video tutorial on how to make ghee) and once it reaches an appropriate temperature we mix the spices in a particular order or sequence.

Seeds and barks go first. Then follows the dry leaves and fresh ginger. Lastly we add the powders. For example take my favourite dhal recipe - spice sequence: (in this particular order)
Mustard seeds - Fenugreek seeds - Coriander seeds - Fennel seeds - Bay leaves - Fresh ginger - Coriander powder - Tumeric powder - Black pepper.

(For a complete recipe of our delicious dhal, take a look at our blog: How To Make Yogi Dahl [recipe])

Also stay tuned for our video tutorial on how to mix the Ayurvedic spices which is coming up very soon. On this video I will be giving exact details on how to mix and cook with the spices.

How to use the Ayurvedic spices.
Once you know which spices and you have them, the next step is HOW.

There are different type of spices: Seeds/Bark/Roots/Leaves/Powders. For example you can get coriander seeds, powder and fresh leaves. Or you can get cinnamon bark and powder etc.

In Ayurveda we cook the spices in a sautee most of the time. We heat up the oil or ghee (check our video tutorial on how to make ghee) and once it reaches an appropiate temperature we mix the spices in a particular order or sequence.

Seeds and barks go first. Then follows the dry leaves and fresh ginger. Lastly we add the powders. For example take my favourite dhal recipe - spice sequence: (in this particular order)
Mustard Seeds - Fenugreek seeds - Coriander Seeds - Fennel Seeds - Bay Leaves - Fresh Ginger - Coriander Powder - Tumeric Powder - Black Pepper.

(For a complete recipe of our delicious dhal, take a look at our blog: How To Make Yogi Dahl [recipe])

Also stay tuned to our video tutorial on how to mix the Ayurvedic spices which is coming up very soon. On this video I will be giving exact details on how to mix and cook with the spices.

All in one Spice Mix.
Here I just wanted to share with you an awesome, easy and practical ayurvedic spice home made recipe, that can give you all the goodness of the spices without the hassle! We call it the Ayurvedic Super Food Spice Mix.

Some Guidelines:

• Most spices are potent, so a little goes a long way. You want the spices to enhance the flavours of foods, not overpower the whole dish.
• Most spices enhance digestion and metabolism and remove toxins (ama)
• When blending several spices in a dish, experiment to find combinations you like. Be adventurous!
• Many spices release their flavours and aromas best when sautéed in Ghee (check our video tutorial on how to make ghee) or oil, some when they are dry-roasted. Be nimble when sautéing or roasting spices, they tend to burn quickly. Remove from heat when aromas are released and continue stirring or shaking to prevent burning.
• Look for organic, non-irradiated spices.
• Store spices in airtight containers away from heat and light.

Be adventurous, get some spices and start now!

I would love to hear if you have any of your own tips or if you think of a few spices that should make the list. Also if you have questions,  just leave me a comment.

Thank you for reading this post.

Madhava

​Are you are in Australia or near us, and would like to learn not only how to use the spices but also how to cook with simple Ayurvedic principle while immersing in yoga?

Come on join one of our Lennox Head and Byron Bay Weekend Yoga Retreats!

You can also check us out on our website HERE