(made from whole spices directly in India by Rekha from Jodhpur), hermetically sealed, shelf life 12 months)
I took many different spice mixes with me from India to Germany.
All spice mixtures were ground and mixed from organic spices by Rekha shortly before my departure.
The composition of the spices is Rekha’s own recipe. The recipes for the Ayurvedic spice mixes come from me.
I brought the following spice mixes with me:
Chai Masala
Add a pinch of the mixture to your black tea or milk tea. For your chai (2 cups), boil a teaspoon of black tea powder in a cup of water and a cup of me with some brown sugar if necessary. Add a pinch of masala to the tea
Ingredients: dried ginger, green cardamom, black pepper, long pepper, nutmeg
Chaat Masala
Chaat Masala is ideal for salads in dressing, for yoghurt dips and over snacks for a sour-spicy special Indian taste
Ingredients: cumin, ajwain, black salt, salt, chilli, coriander, black pepper, dry mint, dried mango, asafoetida
Garam Masala
Add a small amount of the mixture to the dish at the end, can also be sprinkled over salads, snacks, grilled food for a special taste experience.
Ingredients: coriander, cumin, stone flower, black cumin, black pepper, nutmeg, green cardamom, clove, black cardamom, mace, bay leaf, red chilli, star anise, rose petals, dry ginger, cinnamon.
Kitchen King Masala
Add the actual Indian curry mixture to the dish at the end of the cooking process for an excellent Indian taste. It hooks an incredible number of different spices and is ideal as a Tridosha spice mixture, ie it is ideal for all Dosha types or if you are a very balanced Dosha type. It’s Sarah’s favorite spice mix!
Ingredients: red chili, bay leaf, mace, cinnamon, cloves, green cardamom, black cardamom, cumin, fenugreek, salt, black salt, pink salt, mustard seeds, asafoetida, turmeric, nutmeg, ajwain, dry garlic, dry ginger, fenugreek leaves, yellow Lentils, white lentils
Ayurvedic spice mixes:
You can sprinkle the respective churna over your finished dish as a spice mixture, sauté ½ – 1 teaspoon of the spice mixture in the fat and then add to the dish or drink ½ teaspoon of the mixture in a glass of lukewarm water 15 minutes before the meal.
Depending on your constitution type, season, time of day or physical or mental condition, you can choose a specific churna.
If you’re not sure which one is right, let your taste decide. Often we like what we need at that moment.
Vata Churna
(Cold, flightiness, arthritis or other joint problems, digestive problems (especially constipation), cardiovascular diseases, sleep disorders, states of exhaustion, increased stress up to anxiety and pain in general, in autumn, in the afternoon, with cabbage dishes and legumes)
30 ml (2 tablespoons) whole fennel seeds
30 ml (2 tablespoons) whole coriander seeds
30 ml (2 tablespoons) whole cumin seeds
15 ml (1 tablespoon) of ground turmeric
10 ml (2 teaspoons) ground dry ginger:
10 ml (2 teaspoons) Himalayan salt (red), black salt or sea salt
5 ml (1 teaspoon) asafetida (also known as hung)
Pitta Churna
(Overheating, anger, aggression, inflammation, over-acidification, diarrhea or other digestive problems (also in the liver and bile) as well as skin complaints, acne and other skin blemishes, in midsummer, midday)
30 ml (2 tablespoons) whole fennel seeds
30 ml (2 tablespoons) whole coriander seeds
30 ml (2 tablespoons) whole cumin seeds
15 ml (1 tablespoon) of ground turmeric
15 ml (1 tablespoon) whole cardamom seeds
30 ml (2 tablespoons) dried mint leaves
1.5 ml (1/4 teaspoon) ground ginger
1.5 ml (1/4 teaspoon) ground cinnamon
Kapha Churna
(Overweight, lack of exercise, avoidance of conflict, indolence, depression, lethargy, cold, sluggish digestion, in winter, in the evening)
30 ml (2 tablespoons) whole coriander seeds
15 ml (1 tablespoon) whole cumin seeds
15 ml (1 tablespoon) whole fenugreek seeds
15 ml (1 tablespoon) ground ginger
15 ml (1 tablespoon) ground turmeric
15 ml (1 tablespoon) ground cinnamon
5 ml (1 teaspoon) ground clove
2.5 ml (1/2 teaspoon) black pepper or cayenne or chili powder
