Recipe: Ayurvedic Digestive Tea

While this tea primarily balances Pitta-type digestion (a voracious appetite, heartburn, nausea, smelly diarrhea or belching, or foul smelling breath), it is  highly recommended for balancing all doshas. In years of practicing Ayurveda and recommending this tea to hundreds of people, I have never come across a person who did not find its effects agreeable. Any time is a good time for this digestive tea, also known as CCF Tea. 

Cumin, perhaps the warmest of the three spices, is known as "the Digester" in Sanskrit. It is bitter, pungent, and cooling, and has a pungent vipak, or post-digestive effect. It has a very distinctive taste and smell, so for those just becoming acquainted with this spice, reducing the amount called for in this tea is recommended. As "the Digester", cumin enkindles agni and improves absorption of minerals. Cumin acts as a mild pain reliever, especially in cases of gas pains. 

Coriander is the seed of the cilantro plant. Coriander is the most cooling of the three spices and is sweet and astringent in taste with a sweet vipak. Coriander teas are primarily used to clear inflammation from the skin, GI tract, eyes, and urinary tract.

Fennel seed benefits all doshas and is a special friend to women. It is sweet, pungent and bitter, slightly cooling, and has a sweet vipak. If you've eaten at an Indian restaurant you've likely tried a little fennel after the meal which works to cleanse the palette and prevent gas or indigestion. I've had clients keep tic-tac containers of fennel seeds in their purses so they can munch on them after any meal for digestive benefit and to discourage heartburn and bloating. Fennel increases agni very gently. Women can benefit from using fennel seed in teas or cooking to help alleviate pre-menstrual tension including gas or water retention, regulate menstruation, and promote lactation in pregnant women.  

For this tea, you may find that the fennel seeds provide adequate sweetness to the brew, however if you feel more sweetener is needed cooking a chopped medjool date in with the seeds makes a wise choice as it has gentle blood building effects. 

This tea can be enjoyed warm or at room temperature at any time of day. Enjoy! 

“Doing nothing is respectable at tea.”

TRADITIONAL JAPANESE SAYING

Digestive Tea Recipe

a.k.a. CCF Tea

Makes roughly 5 servings. 

  • 1/2 teaspoon cumin seeds

  • 1 teaspoon coriander seeds

  • 1 teaspoon fennel seeds

  • 6 cups water

Combine spices in a medium pot and turn stove burner on low. Toast the seeds lightly then PROMTPLY add water to avoid burning seeds. Bring water to a boil. Turn down to a simmer and cover. After 5 minutes, turn off heat and allow to cool to a drinkable temperature. Strain to serve. Sweeten with a touch of maple syrup or a splash of almond milk for a treat. To enjoy: set aside all electronics, sit down, take a deep breath, and sip your tea.

Optional Additions

All of the below aside from mint add warming qualities to the tea.

  • 3 coins of sliced fresh ginger

  • 2 crushed cardamom pods

  • 1/4 tsp fenugreek seeds (promotes lactation!)

  • Scallions & fresh ginger to treat a common cold

  • Miso paste to treat exhaustion

  • Mint leaves for irritation

  • 1-2 chopped medjool or chinese dates to build energy & blood

References:

Ayurveda: Life, Health, & Longevity by Robert E. Svoboda and Ayurvedic Cooking for Self-Healing by Usha & Vasant Lad

recipeKate SchwabacherComment