The Cooling Digestive Spices work with Pitta - balancing heat and inflammation. The Calming Digestive Spices work with Vata - building digestive fire when the body is sluggish and cold. The Energizing Digestive Spices work with Kapha - the dosha of earth and water, which needs stimulation to move, metabolize, and enliven.
Kapha digestion tends to be slow and heavy. Food sits longer, the metabolism is unhurried, and the mind can follow the body into a kind of pleasant but unproductive stillness. This blend is designed to get things moving. Turmeric increases nutrient absorption and keeps inflammation in check. Fenugreek stimulates digestion and elimination, and helps regulate blood sugar - important for a dosha prone to sluggish metabolism. Black peppercorn stimulates the release of pancreatic enzymes and activates the digestive process from the start. Ginger adds further warmth and circulatory stimulation. Asafetida (hing) is one of Ayurveda's most powerful digestive herbs, specifically indicated for Kapha. Cumin, cardamom, coriander, and fennel round out the formula with aromatic digestive properties. Jaggery adds a touch of unrefined sweetness that integrates the blend.
Well-spiced but not spicy. Enlivening without being aggressive. Use it in cooking or sprinkled directly at the table as a condiment.
Net WT - 1.65 oz (46.7 g)
Benefits:
- Ten certified organic ingredients - a stimulating, Kapha-balancing Ayurvedic spice blend
- Turmeric - anti-inflammatory, increases nutrient absorption
- Fenugreek - stimulates digestion and elimination, helps regulate blood sugar
- Black peppercorn - stimulates pancreatic enzyme release, activates digestion
- Ginger - warming, circulatory stimulant, digestive activator
- Asafetida (hing) - one of Ayurveda's most effective digestive herbs for Kapha
- Cumin, cardamom, coriander, and fennel - aromatic, balancing, digestive support
- Jaggery - unrefined sweetener that integrates and balances the blend
- Well-spiced but not spicy - enlivening without being aggressive
- Works as a cooking spice or a table condiment
- Addresses slow metabolism, heavy digestion, and post-meal sluggishness
- Developed by Martha Soffer, Ayurvedic doctor, chef, and herbalist at Surya Spa
How to Use:
Add to dal, kitchari, lentils, or grain dishes while cooking.
Toss with roasted or sautéed vegetables.
Sprinkle directly at the table as a condiment over rice, soups, or grain bowls.
Stir into yogurt or warm broths.
Works particularly well when the spices are allowed to bloom briefly in a little oil or ghee before other ingredients are added.