Spice mixes

From Dr. Kulreet Chaudhary's book: Reborn through Modern Ayurveda.

Ingredients:
Cumin, fennel, ginger, coriander, amla, turmeric

Store in a dry place protected from light.

Chew a few grains after eating. The fiber and essential oils contained in the spices aid digestion.

Ingredients:
Flaxseed, anise, sesame, cumin, black cumin

Store in a dry place protected from light.

Chew a few grains after meals and in between meals. They're a great alternative to snacking.

Ingredients:
Black mustard seeds, barberry fruits, cumin, fennel, caraway

Preparation:
Option 1: Roast in ghee at the beginning of preparation.
Option 2: Roast the mixture in ghee and pour it over the dhal, rice or vegetables after cooking.

Ingredients:
Cumin, fennel, black mustard seeds, black cumin, fenugreek

Store in a dry place protected from light.

Fun fact:
In the past, gingerbread was a staple of Lenten cuisine and was served with strong beer, for example. Make gingerbread not war!

Ingredients:
Cassia cinnamon, anise, clove, cardamom, coriander

Store in a dry place protected from light.

Ingredients:
Fennel, caraway, coriander, anise

Store in a dry place protected from light.

Ingredients:
Fennel, caraway, coriander, anise

Store in a dry place protected from light.

Provençal herbs is a spice blend that captures the aroma and sunshine of the French Provence. It consists of dried herbs such as rosemary, thyme, savory, and oregano, often complemented by marjoram. Lavender blossoms are sometimes also included, lending the mix a slightly floral note. The flavor is spicy, tart, and highly aromatic, with a woody depth. The herbs are very robust and retain their flavor even at high temperatures and long cooking times. They pair perfectly with grilled or roasted meat (especially lamb and poultry), fish, baked vegetables, stews, and are a perfect seasoning for marinades or sauces. "Herbs of Provençal" are therefore an all-rounder for Mediterranean cuisine.

Store in a dry place protected from light.