CCF Tea (Cumin, Coriander, Fennel Tea)

22 Aug

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.