Man has invaded many continents and has fought
many wars over spices. The inherent fragrance, flavor and
color of spices have intoxicated us over the ages. India being
home to many spices has mastered the use of spices for health
and cooking.
Have
you noticed when you eat ginger and cayenne, you experience
its heat in your mouth and feel warm all over your body? Whereas,
mint and coriander make you feel cooler? In Ayurveda, spices
are either cooling or warming. Warming spices include cumin,
turmeric, cardamom, cinnamon, cloves, saffron, cayenne, black
pepper and salt. Cooling spices are coriander, fennel, dill
and mint. Saffron, the dried stamen of the crocus flower is
the “queen” of spices for its quality of high
vibration and saatvic nature. It is also the most expensive
spice. Turmeric is the first spice that a baby is fed as it
takes its first ever morsel of food in India. It is said to
have the energy of the divine mother herself and also brings
prosperity.
Spices are used in whole seed form or in powders. When whole
spices are used, they are discarded once the dish is prepared.
It is best to use spices within 6 months of purchase. Store
them in airtight containers and do not expose them to light.
Nothing enlivens your dish like freshly ground spices. Keep
a coffee grinder just for your spices and grind just as much
as you need each time.
Digestive Fennel Ginger Tea (Serves 2)
This is a great tea to brew when you have indulged in a heavy
meal. The ginger and fennel will aid your digestion and it
is delicious!!
Ingredients:
2.5 cups water
3 thin slices of fresh ginger
1.5 tsp fennel seeds
Preparation:
Place all the ingredients in a pot and bring to a boil. Simmer
for 3-4 minutes. Let it steep for about 4 mins. Strain and
sip…
You can use turbinado sugar or agave nectar to sweeten your
tea. Honey should be used only when the tea is cool.
Simply Spicy Blend
Ingredients:
4 tbsp cumin seeds
1 tbsp black peppercorns
1 tbsp turmeric
6 tbsp coriander seeds
1 tbsp fennel seeds
4 tbsp sea salt
Preparation:
Place all the ingredients in 2 batches in a coffee grinder
and grind to a powder. Store in an airtight container and
use on vegetables, beans or lentils. Remember, there is salt
in the spice blend already!!!
About
the Author
Aparna Khanolkar is a personal
chef and caterer in Santa Barbara. She teaches
healthy vegetarian and Ayurvedic cooking classes and caters
for retreats and yoga events. Aparna supports local farmers
and uses only fresh, organic and seasonal produce for her
cooking.
Visit Aparna's
page in The Santa Barbara Wellness Directory
