Spices are poetry in the kitchen
There are moments in life that quietly change the way you see everything and for me, one of those moments happened in India when my sister turned fifty and we traveled there together to celebrate.
One early morning I found myself walking through a spice market that felt alive in a way I had never experienced before. The colors were almost surreal: the rich golden turmeric, deep red chili, earthy cumin and sweet cinnamon filled the air with an aroma I will never forget.
What made it even more meaningful was experiencing it through my sister Marieke who lives in Australia but spends much of her life in India, often four or five times a year, leading bespoke, deeply immersive trips rooted in yoga, culture, and food. She doesn’t just visit India, she understands it. Walking with her shifted my perspective that spices are not just flavor but an intentional, healing layer that transforms food and should therefore be respected.
Spices come from the most concentrated plant compounds you can eat. Plants use their seeds, roots, bark, and berries protect themselves and so when we eat them they become a reciprocally powerful tools for us as well. Turmeric reduces inflammation, Cinnamon supports blood sugar balance, Ginger soothes digestion, Cumin improves nutrient absorption, Garlic supports immunity and Cloves and cardamom are rich antioxidants.
Despite their powerful healing properties it is important to note that they lose their potency over time. Ground spices are best within six to twelve months but whole spices can last two to three years if you keep them cool, dark, and sealed and not above your stove!
Personally I like to buy whole spices and grind them myself in a stone mortar and pestle . The ritual is fun and it slows me down making cooking more mindful. Traditionally you only need a small 1 cup pestle but because I use mine for making guacamole and other recipes I love a slightly larger version.
If you were to start a fresh spice collection, this is your foundation and with these, you can create almost anything:
Cumin
Coriander
Turmeric
Cinnamon
Ginger
Garlic
Paprika
Chili flakes
Black pepper
Sea salt
Cardamom
Cloves
Nutmeg
Mustard seeds
Fennel seeds
Cayenne
Oregano
Thyme
Basil
Everyday spice chicken is one of my favorite spice blends:
Cumin, coriander, turmeric, garlic, paprika, cayenne, salt, pepper, olive oil. Rub, rest, roast. Simple and deeply satisfying.
Sweet spice blend for those holiday events:
Cinnamon, cardamom, nutmeg, clove. Add to apples or yogurt with honey. Comfort without the crash.
Digestive tea is my go to after dinner blend:
Fresh ginger, turmeric, fennel seeds, lemon. Sip after meals to reduce bloating and support digestion.
And lastly ancient anti inflamatory Golden milk is where EAT meets FEEL!.
Warm a cup of milk of your choice, Add turmeric, a pinch of black pepper, Ginger, Cinnamon and a little honey. Warm gently. Do not boil. Hold it before you drink it inhale the scent and know it is safe to rest.
Spices are often overlooked but are actually one of the simplest ways to upgrade how you eat, how you feel, and how your body responds to food. Start small, replace what is old, grind what you can and pay attention, because sometimes the shift toward a lighter life can come from a tiny pinch of something ancient, used with intention.
