Digestive Tea- CCF (Cumin, Coriander, & Fennel)

CCF Digestive TEa 

 

Today we’re sharing how to make CCF, a gentle yet effective digestive tea to help aid your body in it’s digestive duties. Digestion is such a critical part of our health. This tea helps digest our food, assimilate our nutrients and detox our body, promoting balance. The best part, it’s pretty tasty for medicine! 

 

 

 

CCF Tea stands for Cumin, Coriander, and Fennel Tea. It’s a trifecta of herbs that have been used in Ayurvedic practices for thousands of years. Although these seeds have been used in Ayurveda for thousands of years, this combination in a tea form is a modern discovery.  This tea is great for anyone suffering any digestive discomfort or troubles. 

 

 

In Ayurveda, balance is key to maintaining health. CCF Tea is known for its ability to balance the body’s doshas—Vata, Pitta, and Kapha. This tea is particularly effective for:

 

– Agni (Digestive Fire): CCF Tea helps to kindle the digestive fire, improving digestion and nutrient absorption.

– Detoxification: It aids in flushing out toxins from the body.

-Balancing Doshas: It harmonizes the body’s energies, promoting overall equilibrium and well-being.

 

 

The primary benefits of CCF Tea revolve around its positive impact on the digestive system:

 

– Improves Digestion: The combination of cumin, coriander, and fennel seeds stimulates digestive enzymes and helps break down food more efficiently.

– Reduces Bloating:*These seeds have carminative properties that help reduce gas and bloating.

– Soothes the Stomach: The anti-inflammatory properties of these herbs can help soothe an irritated stomach lining.

 

 

Brewing CCF Tea at home is simple. Follow these easy steps to enjoy a warm, nourishing cup of this Ayurvedic elixir.

 

– 10g cumin seeds

– 10g coriander seeds

– 10g fennel seeds

– 4 cups of water

 

1. In a small saucepan, combine 10g each of cumin, coriander, and fennel seeds with 4 cups of water.

2. Bring the water to a boil, then reduce the heat to low.

3. Simmer the seeds in the water for 45 minutes.

4. Remove the saucepan from heat and strain the herbs, squeezing them to ensure you get all the nutrients out.

5. Drink 1/3 of the tea before each meal.

 

– Freshness: Ensure your seeds are fresh for maximum potency.

– Storage: Store any leftover tea in the refrigerator and reheat gently before drinking. 

-Batching: it’s best to make this tea fresh daily but if that’s out of reach you can make a big batch to keep for the week.