There are two things you’ll find in my Ayurvedic kitchen at all times: turmeric and cumin.
I sprinkle in turmeric and cumin for flavor and wellness in just about everything savory—from eggs to BBQ chicken and veggie dishes. I always have these two spices on hand. Here’s why.
Turmeric The curcumin—the primary active ingredient in this yellow spice—can help boost immunity and reduce inflammation. I primarily use ground turmeric, which is the golden yellow-orange hue you’re probably used to when you think about this spice. If you get it raw, a turmeric bulb looks a little bit like ginger but is more orange.
Available in seed or spice format, this warming earthy and nutty spice has helped improve my digestion and bloating. As part of an Ayurvedic tea I make, I will sometimes boil water with different spices and seeds, and cumin seeds are part of it.
Practice It: A Recipe for Roasted, Spiced Carrots
This is my favorite way to eat carrots. Period.
Ingredients (choose organic if possible and available)
Large bag of baby carrots
Extra virgin olive oil or ghee (clarified butter)
Turmeric (generous amount)
Cumin (generous amount)
Ginger (raw or ground)
Himalayan pink salt
Heat oven to 350 degrees.
Add carrots and other ingredients to a baking sheet. Mix well and spread evenly so the carrots are in one layer.
Bake until carrots are softened and fully cooked, about 30 to 40 minutes.
Serve immediately or save the remainder for a meal tomorrow.