Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Dry ginger | 30 g | Pungent · Heating |
 Black pepper | 30 g | Pungent · Heating |
 Long pepper | 30 g | Pungent · Heating |
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 (classical trikatu spice-blend tradition)
This is a traditional three-pungent culinary blend presented only for pinch-level food seasoning. Vata: use only a trace in moist food. Pitta: prefer the coriander-fennel blend. Kapha: use a small pinch without increasing the amount.
USDA Nutrition Facts for Trikatu Culinary Churna
| Nutrient | Per 100g | Per Serving (1 serving (4g)) |
|---|---|---|
| Energy (Calories) | 297 kcal | 13 kcal |
| Protein | 9.9 g | 0.4 g |
| Total Carbohydrates | 68.0 g | 3.1 g |
| Dietary Fiber | 21.6 g | 1.0 g |
| Total Sugars | 1.4 g | 0.06 g |
| Total Fat | 3.6 g | 0.2 g |
| Calcium | 331.3 mg | 14.9 mg |
| Iron | 14.80 mg | 0.67 mg |
| Magnesium | 193.0 mg | 8.7 mg |
| Phosphorus | 201.3 mg | 9.1 mg |
| Potassium | 1322 mg | 59 mg |
| Sodium | 30 mg | 1 mg |
| Zinc | 1.98 mg | 0.09 mg |
| Copper | 0.84 mg | 0.04 mg |
| Manganese | 18.45 mg | 0.83 mg |
| Selenium | 22.1 µg | 1.0 µg |
| Vitamin C | 7.2 mg | 0.3 mg |
| Vitamin A (RAE) | 19.3 µg | 0.9 µg |
| Vitamin E | 4.18 mg | 0.19 mg |
| Vitamin K | 74.4 µg | 3.3 µg |
| Thiamin (Vitamin B1) | 0.08 mg | 0.00 mg |
| Riboflavin (Vitamin B2) | 0.18 mg | 0.01 mg |
| Niacin (Vitamin B3) | 3.95 mg | 0.18 mg |
| Vitamin B6 | 0.41 mg | 0.02 mg |
| Folate (DFE) | 10.0 µg | 0.4 µg |
| Choline | 17.5 mg | 0.8 mg |
