Build an Ayurvedic spice kitchen in five jars

Every spice in the Indian kitchen doubles as a digestive aid. Cumin, coriander and fennel (CCF) cool and soothe. Ginger and black pepper ignite agni. Turmeric balances and cleanses.

Start with these five: cumin seeds, turmeric, dried ginger, fennel and cardamom. Toast whole spices lightly before grinding to wake their oils.

Store spices in glass away from light, buy small quantities, and replace ground spices every six months.