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  • Teresa Laury

Salt with Spices

I always hear that healthy food has no taste. But there is many kinds of spices, responsable for giving a special flavor to food, besides increasing its digestibility!

For our own happiness (palatable, visual and olfactory), let's discovery the spices universe!

This recipe is an option to leave the food more delicious and easier to digest.

It's my version. Try yours!

This salt can be used to cook or after prepared.

Make small quantities for use in a 2 month or less. Because the more fresh spices, more taste and powerful.

Have fun!

Salt with Spices Recipe

Serves: about 40ml

Dificulty: easy

Time: 30 minutes


4 teaspoon sea salt

1 teaspoon coriander seed

1 teaspoon fennel seed

1/2 teaspoon cumin seed

8 dried bay leaves

1/2 teaspoon ground ginger

1/2 teaspoon turmeric powder


Toast coriander, fennel, cumin and bay leaf in small pieces in a pan until they start to smell - do not overcook.

Beat well in a blender until it grind.

Toast ginger and tumeric too and add to the blender.

Also add the salt to blender.

Beat well.

Sift and if necessary discard large pieces of seeds.

Toast quickly in a pan to decrease humidity.

It is ready!


By increasing the digestibility of food it is suitable for all doshas, but should be used sparingly, mainly by Pitta dosha, because it increases the digestive fire.

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