Kashaya is an Ayurvedic herbal tea with healing powers

Posted on wellness

Kashaya is a very nourishing and calming drink that soothes the mind and supports overall health and system balance. The healthy tea is suitable for all types of constitution (regarding Ayurvedic doshas) and ideal at any time of year.

There are many types of Kashaya — below you'll find two very easy recipes for daily use. All you need is two spices: cumin and coriander. The first recipe is about Kashaya powder and the second one tells you how to make a simple tea with whole seeds.

Depending on your constitution, you should note that jaggery heats the body more than brown sugar.

coriander seeds:
Coriander (Coriandrum sativum) is one of the best spices to promote healthy digestion. Bitter, spicy and sweet in taste, it triggers the “digestive fire” while cooling and calming at the same time. It tones, increases absorption, improves digestive enzymes, and reduces nausea and blood pressure. Coriander also removes excess heat in the body to cool pitta-related imbalances during menopause, for example. It also supports the proper function of the kidneys and healthy urination. In the recipe, the seeds, together with cumin, make an excellent digestive tea.

Cumin seeds:
Cumin (Cuminum cyminum) is also considered one of the best spices to support healthy digestion. Bitter, spicy and astringent are the properties of this miracle spice. It is also carminative, aromatic and cooling overall. Cumin is a common household spice whose Sanskrit name literally means “promote digestion.” In addition to adding flavor to food, it ensures smooth digestion, promotes healthy absorption and eliminates natural toxins. It is good for the eyes, beneficial for the heart, and strengthens the uterus. Cumin is an appetite stimulant and helps with digestion. It also increases immunity and promotes healthy sleep.

Coriander Cumin Kashaya powder

for a cup of Kashaya powder

Ingredients for Kashaya powder:

• ¼ cup/35g whole cumin seeds
• ¼ cup/35g whole coriander seeds

instructions:
Heat a medium sized pot on a low flame until the bottom is too hot to touch. Roast the cumin seeds without fat until the color deepens and a smell is noticeable. Seeds could start popping up at this point. Be careful not to burn the spices though, as this could ruin the taste of the Kashaya powder. Place the coriander seeds in the pot and repeat the same process.

Grind the roasted cumin seeds into a fine powder in a powerful blender or coffee grinder. Place in a bowl and set aside. Repeat the same with the coriander seeds — they may take a little longer to grind. Mix the two spice powders thoroughly and store them in an airtight container.

To maintain the medicinal effect of the spices, it is recommended to prepare them fresh every 10-14 days.

Preparation of Kashaya tea:

• ¾ cup water
• 1 heaped tsp Kashaya powder
• 1 heaped tsp sugar /jaggery
• 1 tsp/5 ml milk (less milk is better for digestion)

instructions:
In a small pot, heat ¾ cup of water to boiling point. Add Kashaya powder and sugar and simmer for a few minutes. Turn off the heat, add milk and then stir and empty into a cup (you don't have to mash the mixture too hard, as the powder that builds up at the bottom is beneficial for the medicinal effect). Set aside and enjoy lukewarm!

Whole Cilantro Cumin Seed Kashaya

1 portion

ingredients:

• ¼ tsp whole coriander seeds
• ¼ tsp whole cumin seeds
• 1 cup water
• 1 tsp brown sugar/jaggery
• 1 tsp/5 ml milk (optional)

instructions:
In a small pot, heat 1 cup of water to boiling point. Add the whole coriander and cumin seeds and sugar and simmer for a few minutes. Turn off the heat, add milk (if used) and puree the Kashaya mix. Set aside until everything is lukewarm.

Posted on wellness