Your spice drawer holds the first line of traditional kitchen support. Classical Ayurveda (Bhaishajya Kalpana) classifies common culinary seeds, roots, and spices as primary therapeutic Dravya.
Tridoshic (Vata, Pitta, Kapha)
CCF Tea (Cumin, Coriander & Fennel Infusion)
Traditionally used for: post-meal bloating, gas, and sluggish digestion, in the tradition's description
Ingredients: 1/2 tsp Cumin seeds, 1/2 tsp Coriander seeds, 1/2 tsp Fennel seeds in 3 cups boiling water. Simmer for 5 minutes, strain into a thermos, and sip warm between meals.
Traditional use: Cumin, fennel, and coriander are traditionally described as digestive supports in Ayurvedic preparations; the mechanisms are not established — evidence limited.
Calms Prana Vata
Warm Nutmeg & Cardamom Sleep Elixir
Traditionally used for: restless evenings and early-morning waking, in the tradition's description
Ingredients: 4 oz warm whole milk (or almond milk), 1/8 tsp freshly grated Nutmeg, 2 cracked Cardamom pods, 1/2 tsp pure grass-fed Ghee. Simmer gently and drink warm in the evening; timing is a practitioner's call, not this page's.
Traditional use: Nutmeg is traditionally described as calming in Ayurvedic sleep preparations; the mechanism is not established — evidence limited.
Rekindles Agni (Kapha / Vata)
Fresh Ginger, Lemon & Rock Salt Agni Ignition
Traditionally used for: sluggish post-meal heaviness and low appetite, in the tradition's description
Ingredients: 1 thin slice fresh peeled ginger, 3 drops fresh lemon juice, 1 pinch pink Himalayan rock salt. Chew thoroughly before your main meal; timing is a practitioner's call, not this page's.
Traditional use: Ginger and rock salt are traditionally described as kindling digestive fire in Ayurvedic preparations; the mechanisms are not established — evidence limited.