Here is a spice mixture for enhancing immunity.
6 parts turmeric
3 parts cumin
3 parts coriander
6 parts fennel
1 part powdered dry ginger
1 part black pepper
¼ part ground cinnamon
Roast, or dry-fry, whole cumin, coriander, fennel and black pepper and then grind the mixture into a powder. Add turmeric, ginger and cinnamon.
Mix all the powdered spices well and store in an airtight container in a cool place away from direct sunlight.
For daily use, sauté one teaspoon of ghee, heating until you smell the aroma. Immediately remove the pan from the heat to avoid burning the spices.
Sauté the spices in ghee and sprinkle or drizzle on vegetables, rice or other grains, or cook them in vegetables like a soup.
Or add steamed vegetables to the spice mixture while still in the pan and stir.
Or sprinkle them on your food if you eat your noon meal out. Add salt and pepper to taste.
This spice mixture should be used regularly to flavor one dish for the main meal of the day to boost immunity and enhance digestion.
"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi
1/4 cup mustard seeds
1/4 cup dill seed
1/4 cup coriander seeds
2 tablespoons chili flakes
1 tablespoon ground bay leaves
1 tablespoon celery seeds
1 tablespoon white peppercorns
1 teaspoon black peppercorns
Steps to Make It
Combine the mustard seeds, dill seed, coriander seeds, chili flakes, ground bay leaves, celery seeds, white peppercorns, and black peppercorns in a small bowl and mix well. You can grind this mixture, either with a mortar and pestle or by using a food processor or blender, if you'd like. The whole spices will keep longer, however.
Store this mixture in an airtight container in a cool, dry place. Place desired amount of spices in cheesecloth and use in recipes. When the recipe is done, discard the cheesecloth bundle.
Make your own pickling mix to use in pickling vegetables. This fragrant combination of dried herbs and spices adds wonderful flavor to any homemade pickle.
Any homemade spice mix is a wonderful holiday present. Package it in a pretty jar with the ingredients, the date you made it, and how to use it.
Tie some of this mix in a square of cheesecloth and tie closed with kitchen string. You can add it to stewed fruits, use it in a pot roast recipe, or add it to a marinade for a crudite platter or just for some simple pickled vegetables. It is also delicious in any quick pickle recipe. Use it instead of the spices and herbs called for in that recipe.
Invasive plants are Earth's way of insisting we notice her medicines.
Everyone learns what works by learning what doesn't work.