Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Fennel seeds | 70 g | Sweet, Pungent, Bitter · Cooling |
 Green cardamom seeds | 20 g | Sweet, Pungent · Cooling |
 Coriander seeds | 35 g | Astringent, Bitter, Sweet · 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)
Fennel Cardamom 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 Fennel Cardamom Churna
| Nutrient | Per 100g | Per Serving (1 serving (6g)) |
|---|---|---|
| Energy (Calories) | 326 kcal | 20 kcal |
| Protein | 14.0 g | 0.9 g |
| Total Carbohydrates | 55.6 g | 3.5 g |
| Dietary Fiber | 38.5 g | 2.4 g |
| Total Fat | 14.4 g | 0.9 g |
| Calcium | 929.6 mg | 58.1 mg |
| Iron | 17.19 mg | 1.07 mg |
| Magnesium | 344.6 mg | 21.5 mg |
| Phosphorus | 415.7 mg | 26.0 mg |
| Potassium | 1482 mg | 93 mg |
| Sodium | 62 mg | 4 mg |
| Zinc | 4.58 mg | 0.29 mg |
| Copper | 0.93 mg | 0.06 mg |
| Manganese | 8.67 mg | 0.54 mg |
| Selenium | 7.3 µg | 0.5 µg |
| Vitamin C | 21.0 mg | 1.3 mg |
| Vitamin A (RAE) | 3.9 µg | 0.2 µg |
| Thiamin (Vitamin B1) | 0.33 mg | 0.02 mg |
| Riboflavin (Vitamin B2) | 0.31 mg | 0.02 mg |
| Niacin (Vitamin B3) | 4.16 mg | 0.26 mg |
| Vitamin B6 | 0.30 mg | 0.02 mg |
