Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Ajwain seeds | 35 g | Pungent, Bitter · Heating |
 Cumin seeds | 60 g | Pungent, Bitter · Heating |
 Fennel seeds | 30 g | Sweet, Pungent, Bitter · Cooling |
Step-by-Step Preparation
- Inspect the whole spices and remove any stems or foreign matter.
- Toast each spice separately over low heat only until aromatic; do not darken them.
- Cool the spices completely so steam does not collect in the grinder.
- Grind to a fine culinary seasoning powder and sift out coarse husks if desired.
- Store airtight and use only a small pinch to season food.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (Ayurvedic culinary churna tradition)
Ajwain Cumin Churna is presented as a culinary spice blend, not as a therapeutic dose. Vata: use a light pinch in moist food. Pitta: reduce heating ingredients and favor fennel or coriander. Kapha: use a modest pinch with lighter meals.
USDA Nutrition Facts for Ajwain Cumin Churna
| Nutrient | Per 100g | Per Serving (1 serving (6g)) |
|---|---|---|
| Energy (Calories) | 356 kcal | 22 kcal |
| Protein | 16.8 g | 1.0 g |
| Total Carbohydrates | 45.8 g | 2.9 g |
| Dietary Fiber | 25.6 g | 1.6 g |
| Total Sugars | 1.1 g | 0.07 g |
| Total Fat | 21.6 g | 1.3 g |
| Calcium | 1160.9 mg | 72.6 mg |
| Iron | 38.40 mg | 2.40 mg |
| Magnesium | 373.6 mg | 23.4 mg |
| Phosphorus | 487.7 mg | 30.5 mg |
| Potassium | 1654 mg | 103 mg |
| Sodium | 126 mg | 8 mg |
| Zinc | 4.54 mg | 0.28 mg |
| Copper | 0.80 mg | 0.05 mg |
| Manganese | 3.81 mg | 0.24 mg |
| Selenium | 2.5 µg | 0.2 µg |
| Vitamin C | 12.7 mg | 0.8 mg |
| Vitamin A (RAE) | 32.4 µg | 2.0 µg |
| Vitamin E | 1.60 mg | 0.10 mg |
| Vitamin K | 18.4 µg | 1.1 µg |
| Thiamin (Vitamin B1) | 0.47 mg | 0.03 mg |
| Riboflavin (Vitamin B2) | 0.35 mg | 0.02 mg |
| Niacin (Vitamin B3) | 4.13 mg | 0.26 mg |
| Vitamin B6 | 0.44 mg | 0.03 mg |
| Folate (DFE) | 4.8 µg | 0.3 µg |
| Choline | 11.9 mg | 0.7 mg |
