Ayurvedic Fall Spice Blend for Meals
Ingredients
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 tablespoons ground turmeric
- 1 tablespoon ground ginger
- 1/2 teaspoon hing (asafoetida)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon Himalayan salt
Preparation
Over medium-low heat, dry-roast the coriander and cumin seeds for two minutes, or until they release their fragrance.
Add the ground turmeric and ginger and roast for 30 seconds more.
Immediately place on a plate to cool.
Once spices have cooled, grind together in a coffee grinder or a mortar and pestle.
Store spice blend in an airtight glass jar.
