Spice blends

Six organic Ayurvedic spice blends – roasted, mixed by hand and ready for your coffee, porridge and kitchen.

Buying Ayurvedic spices: which blend for what?

Ayurvedic spices don't have to be complicated. Our six organic spice blends are made for everyday cooking: a pinch in your coffee, over porridge, in roasted vegetables or in dal. We, Ingrid and Cecilia Reygers, gently roast the spices in small batches, crack or grind them and mix every bag by hand – without fillers or preservatives, with all ingredients from certified organic farming (DE-ÖKO-037).

The blends follow Ayurvedic tradition: each one brings several tastes together so a dish tastes rounded. You don't need any prior knowledge. If you only want to try one blend, start with what you eat or drink every day – for most people that's coffee or breakfast.

Our blends compared

Blend	Taste	Use it for	Form
Tola	warm and sweet: cinnamon, cardamom, liquorice, long pepper	organic coffee spice: a pinch in your ground coffee, cappuccino, cocoa or chai	finely ground
Madhura	mild and sweet: anise, fennel, cinnamon, lemon	spice for porridge, muesli, yoghurt, fruit and baking	coarse, for the grinder
Lavana	nutty and savoury: cumin, coriander, pepper	salads, roasted vegetables, hummus, eggs, bread and butter	coarse, for the grinder
Vyosha	hot and aromatic: black pepper, long pepper, ginger	classic Trikatu, use it wherever you'd use pepper	coarse, for the grinder
Rasa	warm and savoury: turmeric, cumin, roasted lentils	curry, dal, soups, rice, roasted vegetables	ground
Chanda	savoury and nutty: curry leaf, mustard seed, lentils	dips, spreads, marinades – stirred into oil or ghee	finely ground

Madhura, Lavana and Vyosha are coarsely cracked so the aroma lasts longer. They taste best freshly ground from a refillable spice grinder. If you'd like to try several blends, the Bestseller Box or Alonga Complete are better value.

Recipes with our spice blends

Indian dal – with Rasa, Lavana and Vyosha
Baked cauliflower with tahini dressing – with Lavana and Rasa
Carrot and apple porridge – with Madhura
Roasted peaches with vanilla cashew cream – with Madhura
Spiced cashew dip – with Chanda
Seed bread – with Chanda

Find all recipes on our recipe blog.

Frequently asked questions

What are Ayurvedic spice blends?

Blends of several spices combined according to Ayurvedic tradition so that a dish brings together several tastes – for example sweet, pungent and bitter. Our blends are made for everyday cooking: a pinch is enough, you don't need to cook Indian food.

Which blend goes in coffee?

Tola. Add a small pinch per cup to your ground coffee or to the milk. Tola tastes of cinnamon, cardamom and liquorice and also works in cocoa, chai and baking – no syrup or sugar needed.

Which spice goes with porridge?

Madhura. Grind the mild, sweet blend of anise, fennel, cinnamon and lemon peel over porridge, muesli, yoghurt or fruit. Try our carrot and apple porridge recipe.

What is Trikatu?

Trikatu means 'three pungents' and is a classic Ayurvedic blend of black pepper, long pepper and ginger. Ours is called Vyosha. Use it like pepper from the grinder.

Do I need a spice grinder?

For Madhura, Lavana and Vyosha, yes – they are coarsely cracked and taste best freshly ground. Tola, Rasa and Chanda are already ground and don't need a grinder.

How long do the spices keep?

At least 12 months if stored dry, cool and away from light. The coarsely cracked blends keep their aroma especially well in the grinder.