Churna is a mixed-spice powder that supports digestion. It can be added during cooking (ideally, first heated in ghee to enhance the flavours), sprinkled directly on your food, or taken as a powder by the half-teaspoonful with a glass of warm water, about 10-15 minutes before eating.
Gently dry roast the spices (according to the appropriate dosha recipe below) in a pan. Mix them together in an electric grinder, a spice mill or – even better! – grind the spices with a mortar & pestle. Combine the ingredients well before transferring the powder to an airtight container. Bring a small amount with you when you travel or eat away from home.
Gently dry roast the spices (according to the appropriate dosha recipe below) in a pan. Mix them together in an electric grinder, a spice mill or – even better! – grind the spices with a mortar & pestle. Combine the ingredients well before transferring the powder to an airtight container. Bring a small amount with you when you travel or eat away from home.
Kapha Choorna or Churna
Churna or ‘masala’ means a spice mixture or powder. It is a formula that includes specific herbs and spices with strong therapeutic properties that will balance a specific dosha (Vata, Pitta or Kapha). Along with accentuating certain tastes needed to balance each dosha, spices promote liver detoxification, purify the blood, cleanse intestines and support elimination of toxins.
Health benefits of Kapha Churna:
pacifies the Kapha dosha
strengthens the Agni (digestive power)
cleanses the bodily channels from accumulated mucus
reduces brain fogginess
improves metabolic rate
promotes weight control
boosts immunity
promotes blood circulation and oxygenation of the brain
How to use Kapha churna:
Medicinal compounds of spices need to be activated to experience their full healing potential. Prior to using the churna, dry roast the mixture over medium heat. Use 1/2 a teaspoon of the spice blend per person. If your constitution is more on the dry side, fry the churna with a small quantity of ghee or oil (1/2 a teaspoon of churna per 1/2 a tablespoon of ghee).
After roasting the churna, you can use it in one of the following ways:
Sprinkle on top of any meal, especially those meals having Kapha provoking body effects.
Make a tea in between the meals by steeping 1/2 a teaspoon of churna in warm water. Do not strain.
Make a salad dressing by mixing the churna with lemon juice and a small amount of olive oil.
Take the churna in a small bottle when dining outside. It will boost your Agni and allow you to feast on foods that might not necessarily be supportive for your constitution.
Kapha Choorna
Makes approximately 1/2 a cup/100g
Whole spices:
1 tsp mustard seeds
1 tsp black peppercorns
1 TBS fenugreek seeds
2 TBS coriander seeds
1 TBS cumin seeds
1 TBS cloves
Powdered spices:
1/2 tsp cayenne pepper
1 TBS ginger powder
1 TBS turmeric powder
1 tsp allspice powder
1/2 tsp nutmeg, freshly grated
1 TBS cinnamon powder
Ideally, if you have patience and strength, finely grind the spices using a mortar and pestle. Alternatively, put the whole spices in a spice/coffee grinder and pulse a few times until pulverised. Add the remaining spices and whizz one more time until all the spices are well combined.
To activate the medicinal compounds of spices, dry roast the churna before using it. Preheat a pan, then add 1/2 a teaspoon of churna per person and let it heat up until you can smell all the beautiful aromas. Remove from heat and use immediately or let cool before storing in an airtight container.
Stored in a dry place, away from heat and sunlight, Kapha churna should be used within 3 months.
Pitta Churna
30 ml (2 tbsp) whole Fennel seeds
30 ml (2 tbsp) whole Coriander seeds
30 ml (2 tbsp) whole Cumin seeds
15 ml (1 tbsp) ground Turmeric
15 ml (1 tbsp) whole Cardamom seeds
30 ml (2 tbsp) chopped fresh or dried Mint leaves
1.5 ml (1/4 tsp) ground Ginger
1.5 ml (1/4 tsp) ground Cinnamon
1 tbsp raw Cane Sugar (optional)
You can also add 10 ml (2 tsp) Himalayan (red) Salt, or Sea Salt, but please note that too much salt aggravates Pitta, so avoid additional salt any time Pitta is high, like in stressful times or during the hot summer months.
30 ml (2 tbsp) whole Fennel seeds
30 ml (2 tbsp) whole Coriander seeds
30 ml (2 tbsp) whole Cumin seeds
15 ml (1 tbsp) ground Turmeric
15 ml (1 tbsp) whole Cardamom seeds
30 ml (2 tbsp) chopped fresh or dried Mint leaves
1.5 ml (1/4 tsp) ground Ginger
1.5 ml (1/4 tsp) ground Cinnamon
1 tbsp raw Cane Sugar (optional)
You can also add 10 ml (2 tsp) Himalayan (red) Salt, or Sea Salt, but please note that too much salt aggravates Pitta, so avoid additional salt any time Pitta is high, like in stressful times or during the hot summer months.
Vata Churna
30 ml (2 tbsp) whole Fennel Seeds
30 ml (2 tbsp) whole Coriander Seeds
30 ml (2 tbsp) whole Cumin Seeds
15 ml (1 tbsp) ground Turmeric
10 ml (2 tsp) ground dry Ginger:
10 ml (2 tsp) Himalayan (red) Salt, Black Salt or Sea Salt
5 ml (1 tsp) Asafetida (also known as Hing)
15 ml (1 tbsp) raw Cane Sugar (optional)
30 ml (2 tbsp) whole Fennel Seeds
30 ml (2 tbsp) whole Coriander Seeds
30 ml (2 tbsp) whole Cumin Seeds
15 ml (1 tbsp) ground Turmeric
10 ml (2 tsp) ground dry Ginger:
10 ml (2 tsp) Himalayan (red) Salt, Black Salt or Sea Salt
5 ml (1 tsp) Asafetida (also known as Hing)
15 ml (1 tbsp) raw Cane Sugar (optional)