from What to Eat for How You Feel: The New Ayurvedic Kitchen (copyright Rizzoli)
It may sound like a contradiction, but this pungent spice blend has a cooling effect on the body. I learned it from Vaidya R. K. Mishra, whose father was very Fiery. He avoided heating foods but enjoyed this pungent masala even in the hottest days of summer without any aggravation. You can even sprinkle a couple of pinches on your tongue for a burst of aaahhh. Although well-tolerated by the Fiery, this spice blend is not for you if you have an acidic stomach.
Makes a little less than ¼ cup
4 teaspoons fennel seeds
4 teaspoons coriander seeds
1 teaspoon black peppercorns
1 teaspoon Sucanat, raw cane sugar, or coconut sugar
Place all the ingredients in an electric grinder or spice mill and grind to a fine powder. Store in an airtight jar away from light.