Sweet and Savory- Seeds of Digestion

Sometimes I shop at the little Indian Grocery and buy things like split mung beans, spices, and other indian treats. Yesterday I popped in for some tamarind paste, as I've been meaning to make sambar, a traditional southern Indian soup that is spicy and sour. Tamarind is one of the main ingredients, and it also makes a nice sour refreshing drink when mixed with water and honey. But, as I was perusing the aisles, I found my favorite treat. Sugar coated fennel seeds. Often you'll find these served at Indian restaurants as an after meal digestive. I couldn't resist. These are a great little after meal treat, made with real sugar and real natural colorings like turmeric, carrot, beets, and chlorophyll. Considering all the crap thats out there, this is a good option for a little sweet taste after your meal. But instead of just eating handfuls of little sugar coated seeds ( however good for the digestion fennel seeds might be, which is very easy to do with these folks!), I blended them with some other digestive seeds and spices to extend their life, increase the therapuetic digestive effect, and reduce the overall sugar content.

1 part sugar coated fennel seeds
1 part fennel seed, raw
1/2 part cumin seed, raw
1/4 part cardamom seeds, raw

This blend is bitter, pungent, astringent, and sweet, and the blend of seeds supports good digestive agni both before and after meals, and sweetens the breath quite nicely after a very garlicky dinner.