Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cumin seeds | 45 g | Pungent, Bitter · Heating |
 Coriander seeds | 45 g | Astringent, Bitter, Sweet · Cooling |
 Fennel seeds | 45 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)
Cumin Coriander Fennel 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 Cumin Coriander Fennel Churna
| Nutrient | Per 100g | Per Serving (1 serving (6g)) |
|---|---|---|
| Energy (Calories) | 339 kcal | 23 kcal |
| Protein | 15.3 g | 1.0 g |
| Total Carbohydrates | 50.5 g | 3.4 g |
| Dietary Fiber | 30.7 g | 2.1 g |
| Total Sugars | 0.8 g | 0.05 g |
| Total Fat | 18.3 g | 1.2 g |
| Calcium | 945.3 mg | 63.8 mg |
| Iron | 33.74 mg | 2.28 mg |
| Magnesium | 360.3 mg | 24.3 mg |
| Phosphorus | 465.0 mg | 31.4 mg |
| Potassium | 1583 mg | 107 mg |
| Sodium | 97 mg | 7 mg |
| Zinc | 4.40 mg | 0.30 mg |
| Copper | 0.97 mg | 0.07 mg |
| Manganese | 3.92 mg | 0.26 mg |
| Selenium | 10.5 µg | 0.7 µg |
| Vitamin C | 16.6 mg | 1.1 mg |
| Vitamin A (RAE) | 23.7 µg | 1.6 µg |
| Vitamin E | 1.11 mg | 0.07 mg |
| Vitamin K | 1.8 µg | 0.1 µg |
| Thiamin (Vitamin B1) | 0.42 mg | 0.03 mg |
| Riboflavin (Vitamin B2) | 0.32 mg | 0.02 mg |
| Niacin (Vitamin B3) | 4.25 mg | 0.29 mg |
| Vitamin B6 | 0.30 mg | 0.02 mg |
| Folate (DFE) | 3.3 µg | 0.2 µg |
| Choline | 8.2 mg | 0.6 mg |
