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During the rainy months, digestion can slow down and the body becomes more vulnerable to infections. Many families turn to traditional food practices to maintain balance. Spices are valued for their antibacterial and digestive properties, and they have been used in Indian kitchens for centuries to enhance both taste and health. By preparing your own spice blends at home, you can ensure that every mix is fresh, tailored to your preference and free from unnecessary additives. These blends can be sprinkled over snacks, added to curries or stirred into hot drinks. Making them yourself also keeps you connected with seasonal traditions that have been followed in many Indian households.
Digestive Masala Blend
A digestive blend is helpful in the monsoon as heavy foods can leave you feeling bloated. To prepare this mix, take two tablespoons of cumin seeds, one tablespoon of fennel seeds, one teaspoon of ajwain, half a teaspoon of dried ginger and one teaspoon of black salt. Roast the cumin, fennel and ajwain lightly on a dry pan until fragrant. Allow them to cool, then grind with dried ginger and salt to make a fine powder. Store the blend in an airtight container. A small pinch can be added to a glass of buttermilk or a slice of papaya. Some households even sprinkle it over boiled chickpeas or sprouts to make them easier to digest. This blend is simple but effective, and because it is homemade, you can adjust the salt or spice level to your liking.
Chai Masala For Monsoon Evenings
Tea feels incomplete during monsoon without the warmth of spices. To prepare a chai masala, you will need ten green cardamom pods, one stick of cinnamon, five cloves, ten black peppercorns and one teaspoon of dried ginger powder. Lightly roast the cardamom, cinnamon, cloves and pepper, then grind them into a powder. Add the dried ginger and mix well. Store the masala in a jar. For each cup of tea, add a pinch of this powder along with tea leaves while boiling. Cardamom balances acidity, cinnamon gives sweetness, pepper clears the throat, and ginger prevents colds. If you prefer a stronger tea, increase the pepper slightly, but keep the ginger balanced to avoid bitterness. This chai masala can also be stirred into hot milk or plant-based milk for children who do not drink tea.
Pakora Masala For Rainy-Day Snacks
Pakoras and bhajiyas are made almost every time it rains. A spice mix made specially for them prevents the batter from tasting flat. Take one tablespoon of coriander seeds, one tablespoon of cumin seeds, half a teaspoon of ajwain, one teaspoon of turmeric powder and one teaspoon of red chilli powder. Roast the coriander and cumin, grind them, and combine with ajwain, turmeric and chilli powder. Store in a small jar. When making pakoras, add one teaspoon of this mix to every cup of chickpea flour. The coriander gives aroma, cumin adds depth, ajwain aids digestion, turmeric supports immunity and chilli provides heat. This masala can also be sprinkled over roasted peanuts or chivda to enhance flavour during the rainy season.
Soup And Broth Spice Blend
Soups become popular during monsoon as they are light and soothing. A homemade soup masala is easy to prepare and avoids the need for ready-made cubes. For this mix, take one tablespoon of coriander seeds, one tablespoon of black pepper, one teaspoon of dried ginger, three cloves and one bay leaf. Roast them gently and grind to a fine powder. Store the mix in a jar. Add half a teaspoon to lentil soups or clear vegetable broth while simmering. This spice blend helps fight infections and adds warmth to the body. It can also be used in rasam by combining it with tamarind water and curry leaves. For children, you can reduce the pepper slightly to make it less sharp.
Monsoon Immunity Blend
Families often prepare a special mix to boost immunity during damp weather. For this blend, use two tablespoons of turmeric powder, one teaspoon of black pepper, one teaspoon of dried ginger and half a cup of dried tulsi leaves. Dry roast the tulsi until crisp, then grind and mix with the other ingredients. Store in a glass jar away from moisture. Take half a teaspoon daily by mixing it into warm water with honey or milk. Turmeric and pepper work together to support the immune system, while tulsi and ginger help reduce cough and congestion. Many households give this mix to children before school to prevent seasonal colds. It can also be added to soups or dals for extra strength.
Masala For Rice And Khichdi
Rice and khichdi are easy on the stomach, which makes them common in the rainy season. A spice blend made especially for these dishes adds both taste and health benefits. Use one tablespoon of cumin seeds, one teaspoon of black pepper, two cloves, one bay leaf and half a teaspoon of asafoetida. Roast the spices lightly, grind to a powder and mix in the asafoetida. Store in an airtight container. Add a teaspoon of this masala while preparing khichdi or steaming rice. The asafoetida prevents gas, while cumin and black pepper improve digestion. This blend can also be sprinkled over boiled vegetables or mixed into curd rice. By preparing it at home, you can control the strength and freshness of each spice, which is very important during the damp season.
Storage Tips For Monsoon Spice Blends
During monsoon, high humidity can spoil spices quickly, so proper storage is very important. Always use clean, dry glass jars or stainless-steel containers with tight lids. Avoid plastic containers, as they may trap moisture. Store the jars in a cool, dry cupboard away from direct sunlight. When grinding spices, make sure they are roasted and cooled fully, as even slight warmth can create condensation inside the jar. Use a dry spoon every time you take out the blend to prevent mould. Most spice blends remain fresh for one to two months if stored properly, but chai masala and digestive masala can last longer because they use dried ingredients only. Prepare blends in small batches so that they are consumed quickly, ensuring maximum freshness and health benefits during the rainy season.
