Kapha Organic Churna Energizing Spice Mix

$6.00

AYURVEDIC SPICE BLEND | ORGANIC | HOT | VEGAN

In Ayurveda, Kapha is associated with earth and water, often linked with qualities like heaviness, stability, and slow, steady energy. This blend brings vibrant, warming flavors into everyday meals as part of the Ayurvedic cooking tradition. Whether stirred into lentils, roasted vegetables, or a grain bowl, it's an easy way to bring traditional Ayurvedic flavors into everyday cooking.

Ingredients

organic coriander, organic cumin, organic red chili, organic pomegranate seeds, organic black pepper, organic ginger, organic cloves, organic bay leaf, organic cinnamon, organic black cardamom, organic fennel, organic mace, organic nutmeg, organic fenugreek leaves

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How we Tell Customers to Use This Ayurvedic Spice Blend

Here's what we tell folks who ask how to get the most out of this one at the shop.

Warm Kapha Churna in a little ghee or olive oil for about 30 seconds before adding the remaining ingredients. That quick bloom wakes up the spices, deepens their flavor, and carries their warmth through the entire dish instead of leaving it only on the surface.

The One That Surprises Everyone

Coat ripe pears with a little melted coconut oil and a light sprinkle of Kapha Churna, then roast until tender and caramelized. Serve alongside roast chicken or pork, or spoon over warm oatmeal for an unexpectedly delicious breakfast.

  • What to use it on

    Make lentils, beans, and hearty soups the kind of meals you actually crave, thanks to warming spices that deepen as they simmer.

    Give cauliflower, Brussels sprouts, cabbage, and root vegetables the bold seasoning they deserve, proving vegetables never have to be boring.

    Turn a simple bowl of rice or quinoa into a meal that feels complete with one spoonful of warming spices.

    Build grain bowls and roasted vegetable salads around a vibrant homemade dressing that lets this blend do far more than season the food.

Try This Simple Recipe Tonight

Kapha Coconut Squash Soup

Serves 4

A warming coconut squash soup built around the Kapha blend, bloomed early so its spices carry through every spoonful.

Ingredients

  • 1 small butternut squash (cubed)
  • 2 tbsp sunflower oil or butter
  • 1 small yellow onion, chopped
  • 1/2-inch fresh ginger, grated
  • 2 tsp Kapha Churna Spice Mix
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 1/4 cup water
  • 1 can organic coconut milk
  • 1 cup chicken or veggie stock
  • salt, to taste

Instructions

  1. Heat the oil in a wide-bottomed pot. Saute the onion until transparent, then add the grated ginger and saute for another minute.
  2. Add the bay leaf, Kapha Churna, and black pepper, and roast for a couple of minutes until they release their flavors.
  3. Mix in the butternut squash, coating it well with the spices. Cook until soft, adding water as needed to keep it from sticking to the pot. Once fully cooked, the skin will soften enough to blend easily.
  4. Add the coconut milk and cook until hot. Don't let it boil, or it will separate.
  5. Remove the bay leaf. If using an immersion blender, blend the soup until smooth. If using a regular blender, let it cool first, since blending hot soup can cause the lid to pop from built-up steam.
  6. Return the soup to the pot over medium heat and add salt to taste.
  7. If the soup is very thick, add more stock until it reaches the consistency you want. Turn off the heat just as it starts to boil.
  8. Serve warm, with a side of dinner rolls or toast.