Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Fenugreek seeds | 40 g | Bitter, Pungent · Heating |
 Cumin seeds | 55 g | Pungent, Bitter · Heating |
 Coriander seeds | 40 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)
Fenugreek 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 Fenugreek Cumin Churna
| Nutrient | Per 100g | Per Serving (1 serving (6g)) |
|---|---|---|
| Energy (Calories) | 337 kcal | 23 kcal |
| Protein | 17.7 g | 1.2 g |
| Total Carbohydrates | 51.6 g | 3.5 g |
| Dietary Fiber | 24.0 g | 1.6 g |
| Total Sugars | 0.9 g | 0.06 g |
| Total Fat | 16.2 g | 1.1 g |
| Calcium | 641.5 mg | 43.3 mg |
| Iron | 41.81 mg | 2.82 mg |
| Magnesium | 303.5 mg | 20.5 mg |
| Phosphorus | 412.2 mg | 27.8 mg |
| Potassium | 1332 mg | 90 mg |
| Sodium | 99 mg | 7 mg |
| Zinc | 4.09 mg | 0.28 mg |
| Copper | 0.97 mg | 0.07 mg |
| Manganese | 2.28 mg | 0.15 mg |
| Selenium | 11.7 µg | 0.8 µg |
| Vitamin C | 10.2 mg | 0.7 mg |
| Vitamin A (RAE) | 27.0 µg | 1.8 µg |
| Vitamin E | 1.36 mg | 0.09 mg |
| Vitamin K | 2.2 µg | 0.1 µg |
| Thiamin (Vitamin B1) | 0.42 mg | 0.03 mg |
| Riboflavin (Vitamin B2) | 0.33 mg | 0.02 mg |
| Niacin (Vitamin B3) | 2.98 mg | 0.20 mg |
| Vitamin B6 | 0.35 mg | 0.02 mg |
| Folate (DFE) | 21.0 µg | 1.4 µg |
| Choline | 10.1 mg | 0.7 mg |
