“Chef Johnny’s Vata Seasoning”
This useful blend of traditional spices is a must for the Ayurvedic kitchen. Use it in dhals, soups, kitchari, rice, sauces and curries. It will bring an authentic Eastern flavor to Indian, Thai and other Asian dishes, while helping balance the Vata body type. Note the inclusion of the spice asafetida and salt, which are both very grounding for Vata. You can also add the seasoning at the end of cooking, sprinkling it onto rice or legume dishes as a condiment.
Ingredients
- 2 tablespoons whole fennel seeds
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole cumin seeds
- 1 tablespoon ground turmeric
- 1 tablespoon dried basil
- 2 teaspoons powdered ginger
- 2 teaspoons salt
- 1 teaspoon asafetida
Put all ingredients in an electric grinder or spice mill and grind them. Pour the ingredients into a bowl and stir further with a spoon until well combined. Transfer to an airtight container and store at room temperature. It is best to use the mixture within a month for the best potency. You can also cut the ingredient amounts in half to ensure freshness.
For a slightly sweet version, try adding 1 teaspoon raw organic sugar, such as Sucanat, to the mixture.
Source: “Eat, Taste, Heal” by Thomas Yarema, Daniel Rhoda and Chef Johnny Brannigan
