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Ingredients
- Spices-India
Details
Servings 1
Adapted from yogajournal.com
Preparation
Step 1
Dry Garam Masala: In a dry skillet over medium heat, stir 1/2 to 2 tablespoons each of cardamom seeds, cumin seeds, coriander, black peppercorns, cloves, and fennel seeds with a cinnamon stick and a pinch of salt until fragrant. Blend in a spice grinder. Store at room temperature.
Wet Red Masala: Grind 1/2 teaspoon to 1 tablespoon each of cumin seeds, cloves, and black peppercorns, along with a cinnamon stick. Add 1/2 teaspoon to 2 tablespoons each of cayenne, paprika, turmeric, ginger paste, garlic paste, apple cider vinegar, and sugar. Refrigerate for up to 1 week.
Cayenne: A teaspoon of cayenne contains 15 percent of your daily quota of vitamin A.
Cinnamon: This spice has insulin-like qualities that help your body move sugar out of the bloodstream. And since it's slightly sweet, you might find that it cuts the need to add sugar to dishes.
Cumin: This smoky spice has antibacterial properties and is a source of iron and flavonoids. Some research suggests it may ease respiratory problems and rheumatoid arthritis.
Fennel: This seed contains anti-inflammatory and antioxidant compounds that may help digestion.
Fenugreek: A teaspoon of this umami-rich spice provides 7 percent of your daily iron requirements.
Mustard: These tiny seeds contain compounds called glucosinolates, which have anticancer properties.
Turmeric: The active ingredient in this spice, curcumin, may promote cognitive health as we age as well as reduce the risk of cancer.
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