Our digestive system is a transformative power which fuels holistic well being. Thankfully, there are several plants, with seeds of vital nutrients needed to stimulate and harmonize our digestive system. Understanding how to prepare and why to prepare a couple simple herbal infusions can be fundamental to taking control of our own health. We will delve into the medicinal benefits of herbal blends for digestion, immunity and vitality with the staple digestive tea and chai recipe!
Digestive Tea
Cumin, Coriander, Fennel
This digestive tea, often referred to as CCF, is optimal for aiding in digestion and absorption by sipping throughout the day or after a meal, especially after overeating.
Cumin seeds have a sour, pungent taste which comes from their volatile oils which help relax the stomach to release gas. The heating potency of cumin seeds also stimulates activity of physiological functions in the body. Coriander, seeds of the cilantro plan, is very similar to cumin as it aids in both digestive and urinary system disorders. The more bitter taste of coriander, however, gives it cooling properties that help balance its pungency, making it generally balancing to all doshas. Fennel seeds have a cooling potency as well, though this is attributed to their sweetness, a taste paired with pungency to aid in abdominal pain arising from indigestion, cramps, or gas. The relaxing properties of fennel span across mind and body, not only releasing excess tension from the abdominal region, but also soothing the mind and calming the nerves.
Digestive Tea Recipe:
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
3 cups water
Directions: Place seeds in pot of water and let boil for 10 minutes. Let cool and enjoy warm.
Chai Tea
Cinnamon, Ginger, Star Anise, Fennel, Cardamom, Cloves, Rooibos, Almond milk, Maple syrup
If you’re looking for something to replace your morning cup of coffee or afternoon energy drink, then chai is for you! You can make this with rooibos tea leaves, non-caffeine, or black tea, contains caffeine. The fresh herbs and spices used for chai are brightening and can help wake up our mind and body in a way that is gentler than highly caffeinated beverages.
Ginger, often referred to as “the universal medicine” comes from the rhizome of the ginger plant, a horizontal underground stem that stores nutrients and energy, easily mistaken for a root. Ginger adds a pungent heat to chai which increases digestion, promotes circulation, and reduces phlegm in the lungs. Fresh ginger is great for promoting circulating and eliminating toxins, especially for those with excess Vata in times of coughs or colds. Dried ginger is preferred for stimulating agni and reducing Kapha, as it is hotter and drier than fresh. Fresh or dried ginger pieces will work great for this chai, though it is nice to understand the distinction. Cinnamon is an almost universal medicine, like ginger, though it is less heating than ginger. Cinnamon, derived from the bark of the tree, has a sweet heating effect which aids in our body’s circulatory, digestive, urinary, and respiratory systems. Star anise comes from the star-shaped fruit of a tree and is known well for its antiviral effects. It has a potent flavor that reminisces licorice and does not require much to dominate a dish when used whole. Fennel, as discussed above, is a great digestive aid; 1/2 tsp of roasted fennel seeds taken after a meal can be great for strengthening digestion fire, agni. Cardamom pods have a sweet pungency that is prepared best in small amount when used whole, similar to star anise. The fruit pods of cardamom are heating, makes them excellent digestive enhancers for sweet and cold foods. Kapha dispelling properties of cardamom make it great for detoxifying the caffein in coffee. Cloves, the unopened flower bud of the clove tree, have a pungent heating quality which can have an energizing effect in moderation. Cloves can be an excellent replacement for breath mints, just one small clove is enough to get the benefits of relieving an achy tooth and better breath. Rooibos tea is derived from dry leaves of the rooibos plant, known for its antioxidant content. Almond milk adds a light, slightly sweet flavor to chai, though you can replace this with the milk of your choosing. Maple syrup is a good for adding a rich sweetness to chai without adding processed sugar.
Chai Recipe:
1/2-1 inch piece of fresh ginger minced
3 cinnamon sticks
1 TBsp fennel seeds
3 cardamom pods
2 star anise (star pods)
2 tsp rooibos tea
3 cups water
1 cup almond milk
1.5 tsp maple syrup (or to taste)
Directions: Pour water into a pot and let boil. While water heats, grind up whole spices into a finer consistency. Slice ginger into small pieces. Add all ingredients to the pot of boiling water, except rooibos tea. Rooibos tea leaves can easily burned if heated too much. Let boil for 10 minutes. Turn off stove and add rooibos tea. Place the lid on top and let sit for 5 min. Strain, add milk and sweeten to taste.
References
Photo by Kim van Vuuren
Lad, Vassant. The Yoga of Herbs. The Lotus Press, 1986.
Patra JK, et al. Star anise (Illicium verum): Chemical compounds, antiviral properties, and clinical relevance. Phytother Res. 2020 Jun.
Rooibos Tea, Purported Benefits, Side Effects & More. Memorial Sloan Kettering Center. 2023 Feb.
Published 2/18/2025
Article by Kaylee
