Cumin, Coriander and Fennel Tea
About This Tea
Drink Cumin, Coriander and Fennel Tea when the daffodils start to bloom – a sure sign that spring is approaching. This tea is suitable for long term use, all three doshas and for all ages.
Ingredients
1/4 tsp coriander
1/4 tsp cumin
1/4 tsp fennel seeds
Preparation
In Ayurveda teas are the traditional method of delivering the medicinal effects herbs and spices to your body’s tissues. Ayurvedic teas generally consist of a single herb or blend of herbs steeped in hot water.
- Boil 1 1/2 cups of water
- Add the whole cumin, coriander, and fennel seeds.
- Let steep for 5 minutes, or until it cools to a comfortable drinking temperature.
- Strain and serve, discarding the spices.
Ayurvedic Notes
Drip, drip, drip – the sound of melting ice warms the winter-weary. The wetness around you in springtime, making all of that stunning green growth possible, can also manifest in your body, causing a runny nose, digestive mucus, even swelling. Nicknamed CCF tea, Cumin, Coriander and Fennel Tea is one of the simplest and most famous formulas for burning up that excess of spring moisture. The revitalizing yet mild blend gets right to the point, helping to warm up your circulation and clear out water retention. Its flushing action simultaneously cleanses the urinary tract and reduces water weight.
CCF tea stokes metabolism and the digestive fire, restoring vitality where winter sluggishness abounds. It’s mild bitterness revs up the spring detoxification process and purifies the blood. CCF restores tone and tightness to swollen spring tissues. It is a soothing formula that reduces agitation and inflammation. It restores a calm clarity and spaciousness to a tense mind.
Source: http://www.joyfulbelly.com/Ayurveda/recipe/Cumin-Coriander-Fennel-Tea/996