CCF Tea — Cumin, Coriander & Fennel Digestive Blend

CCF tea — cumin, coriander, and fennel — is one of the most widely recommended digestive infusions in Ayurvedic practice. The three seeds are combined in equal measure and gently simmered, drawing out their aromatic compounds into a light, pleasant tea that is considered tridoshic: balancing for Vata, Pitta, and Kapha alike. It is a simple daily ritual that many find helpful before or after meals throughout all seasons.

Ingredients

• 1 tsp whole cumin seeds
• 1 tsp whole coriander seeds
• 1 tsp whole fennel seeds
• 500 ml filtered water
• Squeeze of fresh lemon juice (optional)
• ½ tsp raw honey (optional, added off the heat)

Method

1. Combine the cumin, coriander, and fennel seeds in a small saucepan with the water.
2. Bring to a gentle boil over a medium heat.
3. Reduce the heat to low and simmer, uncovered, for 8 minutes until the water is lightly golden and fragrant.
4. Remove the pan from the heat and strain the liquid through a fine-mesh sieve into two cups, discarding the seeds.
5. If using lemon juice, add a small squeeze to each cup.
6. Allow to cool for 1 minute, then stir in honey if desired (never add honey to boiling liquid).
7. Sip slowly while warm.

Notes

• Freshly cracking the seeds lightly in a mortar before simmering releases more aromatic oils and intensifies the flavour.
• For a stronger infusion, simmer for up to 15 minutes.
• CCF tea can be prepared in the morning and kept in a thermos flask to sip throughout the day.

The information on this site is not a substitute for medical advice. Always consult a qualified healthcare professional before making changes to treatment.