Sprinkle it on top of ready-made foods, or add it to a dish in the last 5 minutes of cooking. It may also be used as a regular spice blend for cooking and as a substitute to the popular Garam Masala. Add to any savory dish made with lentils, fresh cheese, grains, vegetables and more. Use up to a ½ teaspoon per serving.

Helps increase digestive fire. Tridoshic (balancing for everyone), though it’s best to avoid when Pitta is escalated.

coriander, cumin, turmeric, black pepper, pink pepper, white pepper, curry leaf, fenugreek, fennel, cinnamon tamala, cinnamon bark, green cardamom, ayurvedic sunthi ginger, clove, soma salt, mango turmeric, mace, cobra saffron, black cardamom, ajwain, kalonji.