The Hero's Journey Ayurveda

Kapha Pacifying, Agni Deepana

Each dosha can be supported with a blend of spices. These spices kindle the digestion in a way that balances the agni depending on the person’s constitution.

Today’s Spice Churna is balanced for Kapha dosha. Kapha is the water and earth elements within the body. Kapha tends to have sticky, cool, heavy, unctuous, and stable qualities. It lubricates and creates structure and cohesion.

When balanced, a Kapha person has high physical stamina and strength, a stable and calm demeanor, strong immunity, and an affectionate, generous nature.

When Kapha is imbalanced, namely increased, we can see oily skin, slow, sluggish digestion, congestion, laziness, greediness.

Sometimes these symptoms appear when we are dealing with Ama in the body. Ama is undigested food that builds up and becomes “toxic” in the body. Ama symptoms can present like excess Kapha, so a Light Kapha Diet can be followed, which utilizes a Kapha Churna for lunch and dinner.

Our primary goal here is to kindle the digestive fire, thereby supporting the body in clearing these toxins so it can be properly nourished.

I used whole seeds where I could, and then blended in the already ground spices I had once my seeds were ground.

Ingredients/Supplies:

• 6 tsp Coriander
• 6 tsp Cumin
• 3 tsp Turmeric
• *2 tsp Fenugreek
• *¼ tsp Ginger
• *¼ tsp Black Pepper
• Mortar & pestle OR electric spice grinder

*Some items are starred because they will increase heat. If you already have heartburn, hot flashes, GI inflammation, or other heat sensitivities, do not add these spices to the churna.

Directions:

1. Measure the whole seeds (preferably), and add them into the spice grinder.
2. Grind until you hear the popping of large seeds begin to stop.
3. Add the powdered spices.
4. Pulse the grinder so the freshly ground and powdered spices blend together.
5. Store in an airtight container and keep in a cool place out of direct sunlight.
6. When using these spices, you’ll want to prepare them so the water-soluble and fat-soluble fractions are both made – this brings out the healing properties of the spices. See those directions below.

How to Use:

• Use at both lunch and dinner each day.
• Water-soluble fraction: Mix ½ tsp of the churna into soup, or cook it in with your grain or vegetable(s). If not making grain in water, or vegetables, sprinkle lightly toasted spices over the food at the table.
• Fat-soluble fraction: Mix ½ tsp of the churna in 1 tbsp melted ghee or olive oil. Heat until aroma is present, then apply this spiced ghee to the grain or other dishes just before serving.
• If having meals away from home, or if you are traveling, you can stir the spices in an ungreased pan over medium heat until they are lightly browned. You can keep this in a small container and carry it with you to sprinkle on veggies and other dishes that you may enjoy out at a restaurant or elsewhere.
• This churna should be used within 2 weeks. Discard after this time, and make a fresh batch for continued use.