Spices to enjoy:
Spices aid in the digestion and absorption of nutrients and improve the flavor of foods. Food should be spiced to have an overall warming effect but not a hot effect. It is the overall effect of the combination of spices that is most important.
Cumin, coriander, fennel and saffron should be used liberally. Also enjoy black pepper, fresh ginger root and ginger powder, turmeric, cinnamon, cardamom, cloves, mustard seeds, fenugreek and nutmeg. Dill, anise, basil, oregano, poppy seeds, marjoram, sage, mineral salt (unrefined sea salt); thyme, bayleaf and Asafoetida (hing) may also be used.
NOTE: Please avoid hot spices (red chillies and cayenne pepper).