Pitta Organic Churna Cooling Spice Mix

$6.00

AYURVEDIC SPICE BLEND | ORGANIC | VEGAN

In Ayurveda, Pitta is associated with heat and transformation, often linked with qualities like intensity, sharpness, and warmth. This blend brings soothing ingredients like rose and coriander into everyday meals as part of the Ayurvedic cooking tradition. Whether stirred into a salad, folded into raita, or added to grains just before serving, it's an easy way to bring traditional Ayurvedic flavors into everyday cooking.

Ingredients

organic coriander, organic cumin, organic fenugreek, organic rice, organic chana dal, organic cinnamon, organic turmeric, organic cane sugar, organic himalayan salt, organic rose

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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.

Stir Pitta Churna into salads, raita, or cooked grains after the heat is turned off or just before serving. Adding it at the end preserves the delicate floral notes of the rose and keeps the blend tasting bright, fresh, and beautifully balanced.

The One That Surprises Everyone

Blend a small spoonful into chilled melon or cucumber soup for a refreshing summer appetizer. The gentle spices and delicate floral notes add an elegant twist that's light, cooling, and completely unexpected.

  • What to use it on

    Plain yogurt or homemade raita turn into a cool, refreshing side for curries, grilled vegetables, or flatbread with a spoonful stirred in just before serving.

    Cucumber, avocado, or leafy green salads pick up bright herbal flavor without losing their own freshness underneath a light sprinkle.

    Basmati rice, quinoa, or other cooked grains take on a light, aromatic finish once they've cooled slightly and this gets folded through.

    A vinaigrette of olive oil, lemon juice, and this blend turns delicate and floral, especially good over steamed vegetables or a grain bowl.

Try This Simple Recipe Tonight

Pitta Avocado Cucumber Salad

Serves 2

Shaved cucumber, avocado, and sprouts with a bright vinaigrette finished with a spoonful of Pitta Churna.

Ingredients

  • 2 cucumbers, peeled and shaved into strips
  • 2 ripe avocados, very thinly sliced
  • 1 1/2 cups sprouts of choice (mung bean, pea, or broccoli)
  • 1/4 cup fresh dill, minced
  • 1/4 cup whole mint leaves
  • Dressing:
  • 1 tsp dijon mustard
  • 1 tbsp olive oil
  • 4 tbsp sunflower oil
  • 3 tbsp white wine vinegar
  • 1/4 tsp maple syrup
  • salt and pepper, to taste
  • 1 tsp Pitta Churna Spice Mix

Instructions

  1. Peel and shave the cucumber into long, thin strips. This is important for texture.
  2. Thinly slice the avocado. Mince the dill and tear the mint leaves from the stalk, then set aside.
  3. Mix all the dressing ingredients in a mason jar and shake vigorously until combined. Add salt and pepper to taste.
  4. Put the cucumber in a bowl, drizzle with some of the dressing and toss, then add the dill and a sprinkle of salt and toss again. Continue adding the dressing little by little as you toss.
  5. Add the mint leaves and sprouts, and toss lightly. Transfer to a serving bowl, top with avocado, sprinkle with a touch more salt, and add a last douse of dressing if desired.