Dry-roast all whole seeds—fenugreek, fennel, flax, sesame and pumpkin—over low heat for 2–3 minutes until fragrant. This reduces moisture and unlocks oils.
Cool completely to prevent condensation inside the grinder.
Grind seeds to a fine powder in a spice mill; add almond powder and cinnamon, then pulse again to combine.
Sieve through a fine mesh; re-grind any coarse bits.
Store in an airtight glass jar away from light for up to six weeks.
Instructions
Dose: Stir 1 heaped teaspoon (~5 g) of powder into 200 ml warm milk (dairy or soy) or warm water; sweeten lightly if desired. Consume once daily after breakfast for best absorption.
Duration: Consistency is key—track changes for 6–8 weeks alongside chest-focused workouts and gentle circular massage to encourage circulation.
