Digestive Spice Blends for Vata, Pitta and Kapha
Spices contribute far more than simply adding flavor to foods. Various herbs have the ability to enhance our metabolic activity and affect various tissues of the body in integrative support. Working with spices is an Ancient ritual from many Earth wisdom traditions. When we create with our hands, connect with the plants and discover how to nourish our mind, body and hearts we live in greater harmony with ourselves, our ancestors and the world.
Below are three Ayurvedic spice blend recipes for Vata, Pitta and Kapha created to assist your culinary ritual with flavor, intention and enhanced Agni or digestive fire. Use these per dosha tendencies, imbalances or for seasonal spicing.
Vata Spice Blend - Fall to Early Winter
Suitable for Vata digestive tendencies or imbalances such as gas, bloating, constipation or irregular bowel movements. Also an ideal spice blend to incorporate in the late fall to early winter months, when the weather is cold and dry. These spices rekindle agni or digestive fire and promote optimal circulation in the body.
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 teaspoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon whole cloves
3/4 teaspoon black pepper corns
1/4 teaspoon Himalayan Sea Salt
Pitta Spice Blend - Summer
Suitable for Pitta digestive tendencies or imbalances such as excess fire, acid reflux, loose stool or diarrhea. Also ideal for heated emotions such as anger, irritability, judgement or short temper. This spice blend helps keep the body and mind cool during the hot summer months of Pitta season.
3 tablespoons coriander seeds
3 tablespoons fennel seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon dried rosemary
Optional: 1 teaspoon dried rose petals or buds
Kapha Spice Blend - Late Winter to Spring
Suitable for those with Kapha (Earth and water) digestive tendencies or imbalances such as slow digestion and fat metabolism. Particularly good in the springtime, emerging from winter sluggishness.
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon of yellow mustard
1/2 teaspoon powdered ginger
1/2 teaspoon ground turmeric
How to make each blend
Place all the ingredients in an electric grinder, spice mill or mortar and pestle. In the spirit of Sadhana or spiritual practice, using the mortar and pestle symbolize the ancient dance of male and female energies. The practice can be deeply meditative and connect one to one’s ancestral roots. Bri Maya Tiwari has plenty more valuable insight to share on this in her book The Path of Practice.
Grind into a fine poweder
Store in an airtight jar. Avoid storing in sunlight.
How to incorporate in meals
There are two ways to incorporate the following spice blends into your meals:
You can add the spice blend at the beginning of cooking.
You can add the spice blend at the end of cooking by heating the spices in a dollop of ghee or oil on low heat for 5-10 seconds or until you smell the aroma break the air. Use 1 part spices to 1 part oil. Drizzle over your meal and enjoy!
A final note: Creativity lends itself to many variations of Vata, Pitta and Kapha spice blends. As you build a relationship to the spices and become familiar with their Gunas or qualities, I encourage you to play with discovering additional spice blends that resonate with your mind, body and heart.
Sources: These blends have been adapted from Divya Altar’s The New Ayurvedic Kitchen What to Eat for How You Feel, Bri Maya Tiwari’s The Path of Practice , as well as recommendations from the California College of Ayurveda.