Kitchari Spice is a savory blend of spices used to promote healthy digestion, support gentle detox & boost immunity. The traditional Ayurvedic dish of Kitchari hails from India and combines a grain, a bean with gut-supportive spaces. The typical combination includes mung bean, mung dal or lentils with basmati rice, but you can also use quinoa!

This dish is a staple in the healing-through-food approach of Ayurveda because it’s nutrient dense, easy to digest, and supports healthy detox. Kitchari is especially supportive for post-partum mothers to support the healing & recovery process. 

This flavorful spice blend can be used to make traditional kitchari, but is also delicious on roasted vegetables, stir-fry, lentil dahl, soup, or even popcorn! Use it like you would curry spice for a unique flavor boost.

MADE WITH ORGANIC INGREDIENTS:
Himalayan pink salt
Diaspora Co Turmeric 
Cumin
Coriander
Black pepper
Clove
Ginger
Ceylon Cinnamon

HOW TO MAKE KITCHARI

2-4 cups water
1 cup quinoa or rice
1 cup mung bean or lentils
2 Tbsp Kitchari Spice
2-3 Tbsp ghee or valid substitute 
1 Tbsp ginger (optional)
1 cup vegetables (optional)

Rinse grain & soak mung beans overnight. Drain.

Heat coconut oil or ghee in a saucepan. Add spice, quinoa & mung beans and stir to coat. Add 2-4 cups of water & bring to a boil. Reduce heat, cover and cook 30-45 min. Add vegetables after 20 minutes, remove cover and cook until tender. Remove from heat, stir in coconut oil & garnish with fresh herbs.

**These statements have not been evaluated by the Drug administration. This product is not intended to diagnose, cure or treat any disease**