- Serves
- 50
- Portion
- ¼ tsp
- Time
- 20 min
- Texture
- Powder
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Warming; use sparingly in Pitta months
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (50 servings) | Café batch ×5 |
|---|---|---|---|---|
| Coriander seed / powder | 4 tbsp coriander seeds | 40 g | 200 g | |
| Cumin (jeera) | 2 tbsp | 20 g | 100 g | |
| Fennel (saunf) | 1 tbsp | 10 g | 50 g | |
| Green cardamom | 15 pods | 5 g | 25 g | |
| Cinnamon | 2-inch stick | 5 g | 25 g | |
| Clove | 12 | 2 g | 10 g | |
| Black pepper | 1½ tsp | 5 g | 25 g | |
| Bay leaf (tej patta) | 2 leaves | 1 g | 5 g | |
| Dry ginger (saunth) | 2 tsp dry ginger | 5 g | 25 g | |
| Nutmeg | ¼ nutmeg | 1 g | 5 g |
Method
How to cook it
Step 1: Dry-roast whole spices on low 4–5 minutes until fragrant; do not darken.
Step 2: Cool completely.
Step 3: Grind fine with dry ginger and nutmeg.
Step 4: Store airtight, away from light; make fresh every 2 months.
Nutrition
Per serving, estimated
6kcal
Energy
0.2g
Protein
0.2g
Fat
0.9g
Carbohydrate
0.5g
Fibre
0g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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