Get Cooking with Basic Ayurvedic Spices
To make it easier to get started with Ayurvedic cuisine, it is highly recommended that you have the most commonly used spices in your pantry. We've assembled a collection of essentials that are perfect to help you gain a foothold in the world of ayurvedic cooking. These spices include asafoetida, fennel, ginger, cardamom, coriander, cumin, turmeric, saffron, pippali, cinnamon, cloves, chilli, nutmeg, fenugreek seeds and king cumin (ajowan/ ajwain).
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- Garlic-like scent
- A must for every kitchen
- Strengthens Agni
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- Suitable for desserts, exquisite beverages, milk and coffee
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- Invigorating, warming, hot and bitter in the taste
- Reduces Vata-Kapha
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- Ground ceylon
- Low coumarin content
- Hot, sweet & astringent
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- Sweet and mild flavour
- Fresh spice
- Versatile
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- A culinary and medicinal herb
- Certified organic cultivation
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- Characteristic yellow color
- Floral fragrance
- Somewhat reminiscent of curry
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- Fine and sweet
- Suitable for fruit & poultry
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- Gives curry its beautiful yellow colour
- A peppery and fresh scent
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- For a spicy brown bread
- Fresh, aromatic spice
- Fresh, menthol-y taste
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- Certified organic cultivation
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- Very popular
- Frequently used
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- Third most expensive spice in the world
- Floral-sweet flavour
- Fine peppery sharpness
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- Part of the ginger family
- Rarely used for desserts
- Bitter taste
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- Bitter & spicy
- Balances all 3 doshas
- Promotes Agni
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- Classic during the Christmas season
- Very decorative
- Slight orange note
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- Ideal for Thai curries
- Spicy, earthy flavour
- Very versatile
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- Has strong yellow colouring
- Suitable for sweet dishes and curry
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- Powerful aroma
- Gorgeous fragrance
- Versatile
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- Originates from Asia
- Strengthens Agni
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- More bitter taste than Ceylon cinnamon
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- Flavourful, mild taste
- Suitable as a tea
- A member of the ginger family
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- From Sri Lanka
- Harvested by hand
- Certified organic farming
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- The oldest spice in the world
- Mild flavour
- Suitable for cooking & baking
All prices incl. VAT.
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