Autumn is a Vatta season! It is cool, crisp, windy, and filled with prana—that’s why we recognize that we can smell the autumn air. Here is a list of spices that pair perfectly with this season’s bountiful fruits and vegetables.
Allspice, anise, cardamom, cinnamon, clove and nutmeg are great for baking. Their warmth and spice bring out the sweetness in baked goods, especially with pumpkin and apple. They can be sprinkled over root vegetables or blended into your coffee.
Saffron brings brightness to any dish. It easily lends flavor to rice, cous cous, or risotto. It pairs well with dill, and my favorite way to use saffron is to stir it into yogurt or crema. It is the perfect touch to Mediterranean recipes.
Turmeric is the earthiest spice. Since autumn is the best time ayurvedically to enjoy fatty proteins, turmeric’s rich, deep yellow color is a welcome addition to egg salad. It also lends color to soups and stews with vegetable stock as their base. My favorite way to incorporate turmeric is in a big bowl of vegetarian chili!
Consult with your physicians before beginning any new healthcare practices or changes to your diet.
