📝 Ingredients & Quantities

Base Ingredients

• Pork Bones (neck bones, femur, or rib bones) – 1 to 1.5 lbs
  Substitute: Chicken bones (lighter), beef marrow bones (heavier & richer)

• Water – 8–10 cups
  (Use more for a lighter broth, less for a thicker, ghee-like rasa)

• Onion – 1 medium, chopped
  Substitute: Leeks (milder for Pitta)

• Garlic – 4 cloves, smashed
  Substitute: Asafoetida (for Vata or Pitta-sensitive digestion)

• Fresh Ginger – 1 tablespoon, sliced
  Substitute: Dry ginger ½ teaspoon (Kapha), or omit for high Pitta

• Celery Stalks – 1–2, chopped
  Substitute: Fennel bulb (more cooling)

• Carrot – 1 medium, chopped
  Substitute: Parsnip (sweeter, more grounding)

• Rock Salt – to taste (added at the end)

• Apple Cider Vinegar – 1–2 teaspoons
  (Helps extract minerals from bones; avoid for high Pitta — substitute with lime added after cooking)

Spices You Will Need

• Black Pepper – 1 teaspoon, whole or lightly crushed
  Rasa: pungent | Virya: heating | Vipāka: pungent
  Enhances absorption; stimulates Agni gently

• Cumin Seeds – 1 teaspoon
  Rasa: pungent–bitter | Virya: heating | Vipāka: pungent
  Supports digestion of heavy broths; reduces bloating

• Fresh Ginger – 1 tablespoon, sliced
  Rasa: pungent | Virya: heating | Vipāka: sweet
  Warms digestion; reduces Ama from dense meats

• Turmeric – ½ teaspoon
  Rasa: bitter–pungent | Virya: heating | Vipāka: pungent
  Anti-inflammatory; purifies the blood

• Bay Leaf – 1 leaf
  Rasa: astringent–bitter | Virya: heating | Vipāka: pungent
  Clears stagnation; supports Kapha reduction

• Star Anise – ½ pod (optional; remove before serving)
  Rasa: sweet–pungent | Virya: mildly warming | Vipāka: sweet
  Adds aroma; balances the heaviness of pork

• Coriander Seeds – 1 teaspoon
  Rasa: sweet–bitter–pungent | Virya: cooling | Vipāka: sweet
  Balances excessive heat; supports liver cleansing

• Hing (Asafoetida) – 1 pinch
  Rasa: pungent | Virya: heating | Vipāka: pungent
  Prevents gas & heaviness; essential for Vata digestion

🔥 Method of Preparation

• Heat a tablespoon of ghee or coconut oil in a heavy-bottom pot on low–medium heat.
  Once warm, add cumin seeds, coriander seeds, bay leaf, black pepper, and star anise, allowing them to release aroma slowly.

• Add the sliced ginger and smashed garlic, sautéing for 1 minute until fragrant.
  This step prepares the digestive fire needed to process heavier meats.

• Add the chopped onion, celery, and carrot.
  Sauté for 3–4 minutes until the vegetables soften slightly.

• Add the pork bones and stir them into the aromatic base so they lightly warm and absorb the spices.

• Pour in 8–10 cups of water.
  Add turmeric and bring the pot to a gentle boil.

• Once boiling, reduce heat to the lowest setting, cover partially, and simmer for 3–6 hours, depending on how gelatin-rich you want the broth to be.

• Skim off any foam that rises during the first 20 minutes.
  Avoid stirring too often, allowing the broth to clarify.

• Add rock salt only during the last 15 minutes of simmering.
  Salt added too early toughens cartilage and slows mineral extraction.

• If using apple cider vinegar, add at the beginning of cooking.
  If using lime (for Pitta), add after cooking once cooled slightly.

• Strain the broth through a fine strainer.
  Remove star anise and bay leaf.

• Allow the broth to rest for 2 minutes before serving so the flavors settle.

• Serve warm as a healing tonic, digestive reset drink, or base for soups and porridges.

⚖️ Dosha Effects

🌿 Vata

Deeply nourishing and grounding
Add extra ghee for lubrication
Reduce black pepper if very sensitive
Serve warm with a pinch of hing

🔥 Pitta

Balancing when ginger and black pepper are reduced
Use cilantro and lime instead of vinegar
Avoid long boiling with excessive heat
Add cooling vegetables like fennel or zucchini

🌱 Kapha

Excellent for Kapha when spices are increased
Add extra black pepper, ginger, and cumin
Use minimal ghee
Serve hot and avoid sweet vegetables like carrot