Digestive Masala

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from What to Eat for How You Feel: The New Ayurvedic Kitchen (copyright Rizzoli)

This masala will not only invigorate a savory dish with its captivating aroma, but it will also make sure that no undigested residue is left behind in your gut. The kalonji seed, called “black seed” in the West, is one of the most researched spices today because it is highly effective and safe in addressing numerous chronic ailments. Kalonji alone could be too hot for some people to handle, therefore Vaidya R.K. Mishra created this synergy blend to ensure the balance between spices’ cleansing and calming effects on digestion. Add Digestive Masala at the beginning of cooking savory dishes like soups, vegetables, or greens.

Yield: almost ¼ cup

1 teaspoon turmeric
2 teaspoons cumin seed
2 teaspoons kalonji seeds (aka black seed)
2 tablespoons coriander seed
2 tablespoons fennel seed

1. Place all ingredients in an electric grinder or spice mill; grind to a fine powder. Store in an airtight jar, away from light.

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4 replies
    • Divya Alter
      Divya Alter says:

      It’s 2 tablespoons fennel seeds. Thank you for catching the typo! This is a raw, not pre-toasted spice blend, so add it in the initial stages of your cooking–you can gently toast it in oil, sprinkle it on vegetables for roasting, or add it to boiling water, depending on what you’re making.


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  1. […] a spice mix to bring to parties and on trips, like Alter’s Ayurvedic digestive masala. She writes that this “will not only invigorate a savory dish … but it will also make sure that […]

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