Cumin
CoolingJeera
A cooling spice, traditionally used to stimulate digestion without adding heat. Often the go to when Pitta is already high.
First, two ideas worth knowing
Heating and cooling
Ayurveda sorts food by the effect it is thought to have on your internal temperature, not by how spicy it tastes. A heating spice traditionally stokes digestion and circulation. A cooling spice does its work without adding that warmth, which matters on hot days or when you already run warm. It is a rough compass, not a rule.
The three doshas
Vata, Pitta and Kapha are the three patterns Ayurveda uses to describe how a body tends to run. Most people lean toward one or two.
- Vata is dry, light and cold. Warm, grounding things tend to suit it.
- Pitta is hot and sharp. Extra heat can tip it over.
- Kapha is heavy, cool and slow. Warm and stimulating things help move it.
How this page is sorted
Rather than listing every dosha on every card, the spices are grouped by who they tend to suit. Find your group and you can mostly ignore the rest.
Good for everyone. Traditionally balancing for all three doshas.
Best for Vata and Kapha. Warming, and may aggravate Pitta.
Depends on the amount. Suits Vata and Kapha, mixed for Pitta.
Group one
Good for everyone
Traditionally considered balancing for all three doshas, so these are the safe place to start if you have no idea where you sit.
Vata
Pitta
Kapha
Turmeric
Slightly heatingHaldi
Slightly heating, and traditionally considered balancing for all three doshas. Used to support digestion. Probably already a staple in your kitchen.
Coriander
CoolingDhania
A cooling spice, traditionally used to support digestion and settle excess heat. It is a common pairing with cumin for that reason.
Fennel
CoolingSaunf
A cooling spice, sweet in taste and traditionally used to ease bloating and settle the stomach after a meal.
Group two
Best for Vata and Kapha
All heating. Traditionally balancing if you run cold, dry, heavy or slow. If you lean Pitta, these may aggravate it, so a lighter hand is the usual advice.
Vata
Kapha
Pitta, go easy
Mustard seeds
HeatingRai
Traditionally the first thing to hit the oil. Gets digestion moving and shakes loose any stagnation.
Fenugreek
HeatingMethi
Bitter in taste and used in tiny amounts. Traditionally used to support digestion and even blood sugar balance.
Ajwain
HeatingCarom seeds
Traditionally used when digestion feels heavy or slow.
Cloves
HeatingLavang
Traditionally used in small amounts to support digestion and add warmth.
Bay leaves
HeatingTej patta
Traditionally used for its diaphoretic action, meaning it is thought to encourage a light sweat. Adds depth and mild warming to a dish.
Asafoetida
HeatingHing
Traditionally used in tiny amounts to support digestion, especially lentils. Balancing for Vata and Kapha, but may aggravate Pitta.
Group three
Depends on the amount
Heating, and traditionally balancing for Vata and Kapha. For Pitta the effect is mixed, so a pinch is usually fine while a heavy hand may not be.
Vata
Kapha
Pitta, mixed
Cardamom
HeatingElaichi
Traditionally used to balance out the heat from stronger spices in a dish.
Cinnamon sticks
HeatingDalchini
Traditionally used to round out a tadka and support agni, your digestive fire, right at the end.
If you run hot
A short note for Pitta
Nothing here is off limits. If Pitta is already high, the usual approach is to lean on cumin and turmeric, keep the strong heating seeds light, and let the mixed ones stay as a pinch rather than a spoonful.
Lean on
Cumin, coriander, fennel, turmeric
A pinch is plenty
Cardamom, cinnamon
Go easy on
Mustard seeds, fenugreek, ajwain, cloves, bay leaves
Not a spice, but essential
Chana dal and Urad dal
Urad dal
Grounding and nutty once toasted. It is what gives tadka its crunch.
Chana dal
Light and drying by comparison. It is thought to help balance Kapha, and it adds protein while it is at it.