Vata: Neutral
Pitta: Increases
Kapha: Decreases
Season: Spring
Kitchen spices aid in daily digestion and disease prevention. Fresh ginger, lemon and salt promote salivation at the beginning of digestion for those without an appetite. Roasted fennel seeds after a meal helps digestion and preserve dental health. What spices are best in the Springtime?
Which Spices should each Dosha prefer?
KAPHA (Spring) – All Spices! (except salt): Black pepper, cumin, turmeric, ginger, garlic, coriander, clove, anise, cayenne, caraway, cinnamon, mace, marjoram, mustard seeds, orange peel, oregano, parsley, pippali, sage, tarragon, thyme
VATA (Fall and Winter) – Fresh ginger, vanilla, fennel, cumin, garlic, black pepper, clove, saffron, fenugreek, basil, asafoetida (hing), bay leaf, cardamon, cinnamon, nutmeg, orange peel (no caraway)
PITTA (Summer) – Saffron, peppermint, turmeric, coriander, cardamon, rose, curry leaf, dill, fennel, basil (no pungent spices)
Detox Spices & Recommended Daily Quantities (by Dosha)
Daily Dosha Balancing
| Culinary Spice | Daily Quantity | Least | Middle | Most Quantity |
| Turmeric | 1 to 2 t | Vata – 1teaspoon | P – 1.5 t | Kapha – 2 t |
| Cumin | ¼ to 1/2 t | P – ¼ teaspoon | V – 1/3 t | K – ½ t |
| Garlic (roasted) | few cloves | P – <1 clove | V – 2 | K – >4 |
| Cinnamon | 1/8 to 1/2 t | P – 1/8 t | V – 1/4 t | K – 1/2 t |
| Ginger | 1 to 2 tsp | P – 1 t | K 1.5 t | V – 2 t |
| Coriander | 1 to 2 tsp | V – 1 t | P – 1/5 t | K – 2 t |
| Clove | 1 to 2 buds | P – half bud | V – 1 | K – 3 |
| Black Pepper | 1/8 to ¼ tsp | P – 1/8 t | V – 1/8 t | K – ¼ t |
| Saffron | 3 to 5 threads | K – 3 threads | V – 4 | P – 5 |
| Basil | ½ to 1 t dry | P – 1/3 t | V – ½ t | K – 1 t |
| Cardamom | 2-4 pods | P – 2 pods | V – 3 pods | K – 4 pods |
Note: If you’re a Pitta and you’re wondering where Fennel is–be sure to add it back to the list. Take between 1-4 teaspoons daily.