Dosha-balancing spice mixes


Equal parts of fresh ginger, cumin, coriander, fennel, cardamom, turmeric, hing (asafoetida). Add rock salt.


Equal parts of fennel, cumin, coriander, turmeric, fenugreek, mint. Add some rock salt.


Equal parts of cumin, coriander, turmeric, dried ginger, black pepper, fenugreek, rosemary. Add small amount of rock salt.

Tri-doshic spices

Equal parts of cumin, coriander, fennel, turmeric. Add small amount of fresh ginger and rock salt.

Cooking spices are used in generous amounts (1 teaspoon per serving) to aid digestion.

Dosha-balancing digestive teas


ginger, nutmeg, clove, anise, cardamom, cinnamon.


cardamom, fennel, dandelion root, peppermint.


ginger, thyme, black pepper, clove, cardamom, cinnamon

Steep herbs in boiling water and drink one cup with meals to aid digestion.

To determine your dosha (constitution), please call Elke Savala for an Ayurvedic Consultation: 510-525-2956


Cooking spices and herbal tea

Kitchari Recipe

Kitchari is easy to digest, nourishing (complete protein) and cleansing.

1 part basmati rice
2 parts mung dal (split yellow)
approximately 6 to 7 parts water
small amount of ghee, a pinch of rock salt
equal parts of cumin, coriander, fennel, turmeric, fresh ginger, cardamom.

Vata add more ghee, asafoetida (hing), mustard seeds.

Pitta add fenugreek.

Kapha use 3 parts mung to 1 part rice, add mustard seeds, fenugreek, black pepper.

The recipe above calls for split mung. Red rice and whole mung (soaked over night) is more nutritious but harder to digest, therefore it should be used when there are no digestive problems.

Rinse mung and rice, add water, ghee and spices, and bring to a boil. Simmer 40 minutes for split mung and 50 to 60 minutes for whole mung.

Cook vegetables according to your constitution and season separately. Add seaweeds such as bladderwrack (kelp) and nori to your cooking (reduces environmental toxicity). Cook with ghee, coconut oil, or sunflower oil for higher temperature and use olive oil for low temp. cooking and salads.