Four Spices for Digestion

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"Let food be thy medicine and medicine be thy food."
—Hippocrates

Food has always been a cornerstone of health, a truth known not only in modern nutrition but for thousands of years in Ayurveda, India’s ancient health science. In Ayurveda, both food and spices are understood not just for their taste or nutrient content, but for their energetic and therapeutic qualities.

Spices are potent—both as flavor enhancers and as natural supports for digestion, circulation, elimination, and vitality. Unlike herbs, which are typically the leaves of a plant, spices come from seeds, roots, or bark. In Ayurvedic cooking, spices are used with great purpose and care.

This particular spice blend was shared by my Ayurvedic teacher, Vaidya R.K. Mishra, a renowned Ayurvedic physician and herbal formulator, who was born into a family of Ayurvedic doctors dating back thousands of years. He emphasized individualized care, including personalized spice blends and teas. In this spirit, the following spice mix—often coined as 1166 mix with SV Ayurveda practitioners, offers general digestive support and is safe for most constitutions.

Vaidya Mishra’s Spice Mix Recipe

• 6 tsp fennel seeds

• 6 tsp coriander seeds

• 1 tsp cumin seeds

• 1 tsp turmeric powder

Grind fennel, coriander, and cumin seeds. Add turmeric powder and mix well. Store in a glass container away from sunlight. Keeps fresh 4–6 weeks. Buy organic, non-irradiated seeds for best quality.

How to Use

Add the spice mix to ghee or olive oil on medium-low heat before cooking vegetables, grains, or proteins. If you are travelling, sprinkle some on already cooked food, but make a batch with lightly toasting the seeds first, then grind.

Start small—just a pinch if you're new to spices.

Spice Benefits in Ayurveda

Fennel Seeds – Cooling, balancing for all doshas. Enhances digestion without overheating. Supports estrogen production. Can be chewed after meals (use half raw, half toasted for best effect).

Coriander Seeds – Cooling and alkalizing. Helps eliminate toxins and heavy metals. Supports digestion and reduces excess heat.

Cumin Seeds – Balancing, mildly heating. Enhances absorption and assimilation. Stimulates digestive fire without aggravating pitta.

Turmeric – Strongly heating and cleansing. Should only be used in cooking, not in teas or supplements. Known for its anti-inflammatory, liver-supportive, and blood-purifying properties. Always combine with fat (ghee or olive oil) for proper delivery to the liver.

Always consult your healthcare provider when introducing new foods or herbs, especially with medical conditions.

Ayurveda & Lifestyle

According to Ayurveda, true wellness comes from balancing food, sleep, and daily routine—known as the three sub-pillars of life. The main pillar is prana, as taught in Shaka Vansiya Ayurveda (SV Ayurveda or SVA). These practices align us with the rhythms of nature, which modern medicine is now recognizing as "lifestyle medicine."

Food nourishes the seven tissue layers and builds ojas—the subtle essence that governs immunity, vitality, and joy. Proper sleep rejuvenates, while a steady routine anchors the nervous system and promotes balance.

While Ayurveda is vast, you can start small. Spices are a powerful first step. They awaken digestion, bring clarity to the mind, and add life to your meals.

References
Vaidya R. K. Mishra- Notes from Shaka Vansiya Ayurveda Courses, Practicum, Conferences and Lectures 2003-2015