Digestive Ayurvedic CCF Tea Recipe

Digestive CCF Tea RecipeServes 1

Ingredients (Buy locally grown organic ingredients, if possible)

1/4 teaspoon whole coriander seeds (dhania)

1/4 teaspoon whole cumin seeds (jeera)

1/4 teaspoon whole fennel seeds (saunf)

1 1/2 cups room temperature water

Rock sugar (mishri) or raw sugar to taste


Equipment needed: Mortar and Pestle or Electric Grinder



1. Grind together coriander, cumin and fennel (CCF) seeds in a mortar and pestle.

2. Bring 1 1/2 cups of water to a boil without covering the sauce pan. Add the ground CCF mixture. Reduce heat to low and let it simmer uncovered for 3-4 minutes to infuse flavors.

3. Strain and serve immediately. Add sugar to your taste. Yields: 1 cup.



Make it fresh and consume it the same day.

Recipe inspired by Kirti Chauhan


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About Preeti Gupta

Preeti Gupta is a classically trained Ayurvedic Practitioner practicing in the Bay area. She provides personalized Ayurvedic counseling sessions and monthly group wellness events that focus on balanced diet, healthy nutrition, natural detoxification, rejuvenation and disease prevention. She is passionate about using food as a medicine, and she looks forward to being part of your Ayurvedic journey soon!