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Crushed Pomegranate Spice Mix

Ingredients

  • 1 cup fresh pomegranate seeds
  • 1 tbsp freshly grated ginger
  • 1 tsp freshly ground black pepper
  • 1/2 tsp dry-roasted cumin seeds, ground
  • 1/2 tsp dry-roasted coriander seeds, ground
  • 1/4 cayenne pepper (or to taste)
  • 1 tbsp raw honey
  • 2 tsps fresh lemon juice
  • pinch pink Himalayan mineral salt
  • 1 tbsp chopped fresh basil

Directions

  1. Lightly crush the pomegranate seeds in a mortar and pestle (not fully pureed)
  2. Mix in the grated ginger, black pepper, cumin, coriander, and cayenne
  3. Add lemon juice and a small pinch of salt
  4. Drizzle with raw honey and mix well
  5. Fold in the chopped basil just before serving

Notes

Enjoy this mixture as a digestive aid before meals or as a topping for a small portion of millet or buckwheat (both good grains for Kapha). Best consumed fresh in the late morning when digestion is strongest.
 
  • The spice combination (ginger, black pepper, cayenne) creates heat to counteract Kapha’s cold, heavy qualities
  • Honey is heating and helps scrape away excess Kapha
  • Pomegranate’s astringent quality helps reduce Kapha’s tendency toward excess mucus
  • Lemon stimulates digestion and metabolism (agni)
  • The overall light, dry, and warming properties balance Kapha’s heavy, cold, and oily tendencies
 
NOTE: Do not heat this mixture as honey becomes toxic at high heats.

Dosha Type

K- VP+ (in excess)

This recipe avoids heavy, oily, and sweet ingredients that would aggravate Kapha, while emphasizing pungent, bitter, and astringent tastes that balance Kapha. 

Pitta and Vata doshas should omit the cayenne pepper use fresh raw honey. Pittas may also wish to swap lemon for lime, which has less acidity.

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