As we enter the summer, we find ourselves in the season of pitta; the time when the heat of the natural world can cause our own internal fires to flare and cause problems. This spice mixture to the rescue! It is designed to keep the fires of pitta in balance. Sprinkle on your food before or after cooking, and enjoy enticing flavor that will help keep your pitta cool!
2 T whole coriander seeds
2 T whole fennel seeds
2 T whole cumin seeds
2 T chopped fresh mint leaves
1 T whole cardamom seeds
1 T ground turmeric
Put all the 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 cool room temperature. Best to use the mixture within a month for the best potency. You can cut the ingredients in half to ensure freshness. Bon appetit!
Source: “Chef Johnny’s Pitta Seasoning” from the book “Eat, Taste, Heal” by Thomas Yarema, Daneil Rhoda, Chef Johnny Brannigan.