A Classic Ayurvedic Digestive Blend
CCF Tea—made from cumin, coriander, and fennel seeds—is one of Ayurveda’s most beloved daily teas. This simple, three-seed infusion is gentle, balancing, and supports healthy digestion for all doshas.
Ingredients (for 3 cups)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 3 cups water
Instructions
Add cumin, coriander, and fennel seeds to 4 cups of water.
Bring to a gentle boil. Reduce heat and simmer for 10 minutes. (or pour hot water over the seeds in a jar).
Leave the seeds in jar to store throughout the day.
Strain into a mug when ready to drink.
Enjoy warm, ideally before meals to support digestion, or sip gently through the day.
Ayurvedic Benefits
- Cumin → Stimulates agni (digestive fire), reduces bloating, aids nutrient absorption.
- Coriander → Cooling, balances excess pitta, soothes acid reflux or heat.
- Fennel → Sweet, calming, relieves gas and heaviness, supports ojas (vitality).
Together, these seeds:
- Kindle digestion gently without overheating
- Reduce ama (toxins)
- Calm gas, bloating, heaviness, and indigestion
- Balance all three doshas, especially Pitta and Vata
Variations
- For Kapha: Add a pinch of fresh ginger or black pepper for extra stimulation.
- For Pitta: Add a few rose petals or a drop of lime juice after steeping.
- For Vata: Add a small piece of fresh ginger or a dash of licorice root for grounding and sweetness.
Tips
- Best consumed warm, not cold.
- Store a batch of dry seeds mixed together in a jar so you can scoop easily.
- For travel, keep a thermos of warm CCF tea and sip instead of plain water.