Kripalu Faculty Recipe: An Ayurvedic Spice Blend for Fall

Give your meals some zip with this fall spice blend. Bursting with Ayurvedic goodness and oh-so-versatile, it’s a great addition to marinades, sautéed vegetables, salad dressings, soups, and more.  

2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons ground turmeric
1 tablespoon ground ginger
½ teaspoon hing (asafoetida)
½ teaspoon black pepper
¼ teaspoon cinnamon
¼ teaspoon Himalayan salt

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 coffee grinder or a mortar and pestle. Store spice blend in an airtight glass jar.

Lauren Gernady is the Academic Coordinator of the Kripalu School of Ayurveda, an Ayurvedic Health Counselor, and a 500-hour Kripalu Yoga teacher.

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