Spring Masala


1 tablespoon whole cumin seed

1 tablespoon whole coriander seed

1 tablespoon whole fennel seed

1 tablespoon turmeric root powder

1.5 teaspoon whole fenugreek seeds

2 teaspoon ground dry ginger

3/4 teaspoon black peppercorns

10 cardamom pods, gently broken before dry roasting

3/4 teaspoon ground cinnamon, or 1-2 sticks

10 cloves

Dry roast the spices individually in an iron or stainless steel skillet over low/medium heat. Dry roasting activates the spices. The powdered spices will roast quickly, so watch closely. Roast until you smell the aroma of the herbs. Grind in a mortar and pestle, or in an electric coffee grinder. Store in an airtight container. Add to vegetables, soups, stews or anything that needs some digestive spices.

Wise Woman Ayurveda

Belinda Baer


Traveling Ayurvedic Practitioner, Bodyworker, Yoga and Ayurveda Specialist and India Tour Organizer