Churna is a Sanskrit word which refers to a powdered form of an herb or herb mixture.

These three cooking churna's are my go-to ingredients for just about any dish. They don't have to be used exclusively in Ayurvedic or Indian cooking. I throw them into shepherd's pies, omelettes, chicken dishes, soups - you name it. They generally work with just about anything. I like the idea of the spices supporting digestion - especially with meat and heavy meals that are harder to digest.  

They can be added during cooking or simply sprinkled onto food at the end.

During summer or if I'm experiencing any inflammation or feeling particularly irritable and hot under the collar, I tend to opt for Pitta Churna.

Being a Vata constitution, I often feel ungrounded and anxious and my skin dry whatever time of the year. However, those pesky symptoms of Vata imbalance are especially heightened during autumn. When the seasons are transitioning and there's too much movement internally and externally, I reach out for the warming and grounding spices in Vata Churna.

During winter especially after the end of year festivities, I normally wind up feeling sluggish, heavy and lacking in energy. At this point I'll introduce a little Kapha choorna into my meals to encourage some movement and lightness into my system.

If you pay attention to the seasons and how you feel physically, emotionally and energetically, you will intuitively know which flavour is for you.

Follow the recipes below. Grind all to a fine powder. Transfer to an airtight container and store at cool room temperature. For the best potency, use the mixture within a month.

Pitta churna

6 parts coriander

4 parts fennel

3 parts cumin

2 parts turbinado sugar (can be substituted with coconut sugar)

1 part cardamom

1 part ginger

1 part turmeric

1/2 part cinnamon

1/2 part salt (himalayan or rock)

Vata churna

2 tsp fennel

2 tsp ginger powder

2 tsp himalayan or rock salt

1 1/2 tsp coriander

3/4 tsp turmeric

1/2 tsp asafoetida

1/2 tsp cumin

1/4 tsp fenugreek

1/4 tsp mustard seeds

1/4 tsp of white or black peppercorns

(Roast the whole spices before grinding into a powder. Mix a little Ghee while roasting in a pan to keep the choorna fresh and prevent the spices from oxidising).