Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Dry ginger | 35 g | Pungent · Heating |
 Cumin seeds | 55 g | Pungent, Bitter · Heating |
 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)
Dry Ginger 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 Dry Ginger Cumin Churna
| Nutrient | Per 100g | Per Serving (1 serving (6g)) |
|---|---|---|
| Energy (Calories) | 342 kcal | 21 kcal |
| Protein | 13.8 g | 0.9 g |
| Total Carbohydrates | 54.9 g | 3.4 g |
| Dietary Fiber | 20.3 g | 1.3 g |
| Total Sugars | 1.9 g | 0.1 g |
| Total Fat | 16.0 g | 1.0 g |
| Calcium | 640.1 mg | 40.0 mg |
| Iron | 39.31 mg | 2.46 mg |
| Magnesium | 313.4 mg | 19.6 mg |
| Phosphorus | 381.1 mg | 23.8 mg |
| Potassium | 1511 mg | 94 mg |
| Sodium | 91 mg | 6 mg |
| Zinc | 4.45 mg | 0.28 mg |
| Copper | 0.79 mg | 0.05 mg |
| Manganese | 11.32 mg | 0.71 mg |
| Selenium | 25.2 µg | 1.6 µg |
| Vitamin C | 9.5 mg | 0.6 mg |
| Vitamin A (RAE) | 28.7 µg | 1.8 µg |
| Vitamin E | 2.31 mg | 0.14 mg |
| Vitamin K | 3.3 µg | 0.2 µg |
| Thiamin (Vitamin B1) | 0.36 mg | 0.02 mg |
| Riboflavin (Vitamin B2) | 0.27 mg | 0.02 mg |
| Niacin (Vitamin B3) | 5.30 mg | 0.33 mg |
| Vitamin B6 | 0.37 mg | 0.02 mg |
| Folate (DFE) | 8.0 µg | 0.5 µg |
| Choline | 22.4 mg | 1.4 mg |
