Homemade Healing Spice Tea (HUGE Digestive Benefits)

Homemade Healing Spice Tea (HUGE Digestive Benefits)

Cumin, coriander and fennel tea (aka CCF tea) has long been revered as an Ayurvedic method to improve digestion.

It calms and soothes inflammation, helps with protein digestion and assimilation, and it can also train your pancreas to produce more of its own enzymes!

This tea is GREAT not only for digestion but also for weight loss, mental clarity, and detoxification.

I normally make it hot but also included an iced variety in this segment as well.

These 3 seeds are incredibly therapeutic for you!

Cumin Seeds

Cumin is well known for its positive effects on digestive health and its ability to cleanse and detoxify the body.

Benefits include:

  • Supports the pancreas, helps digest protein
  • Reduces gas, indigestion and cramps
  • May help absorb minerals from the intestines to prevent deficiency
  • Eliminates toxins and congestion from body (and mind)

Coriander Seeds

This is the seed of the cilantro leaf.  It is small and round. This is a very balancing seed that cools and calms the GI tract.

Benefits include:

  • Reduces heat or acid in the stomach
  • Decreases congestion
  • Calms the digestive system
  • Helps alleviate joint pain
  • Improves skin irritation or rashes

Fennel Seeds

This seed is a cousin to Anise and Dill and is cylindrical in shape. Fennel seed is often chewed at the end of an Indian meal to support digestion. Growing up in a 100% Italian family, we used to eat fresh fennel in between courses during big Sunday dinners to cleanse our palate and support the digestive process.

Benefits include:

  • Relieves bloating, gas, and cramping
  • Calms the mind and improves mental clarity
  • Supports healthy menstrual flow

Make it fresh daily to support digestion and detoxification. Here’s the recipe!

1/4 teaspoon whole coriander seeds
1/4 teaspoon whole cumin seeds
1/4teaspoon whole fennel seeds
1 1/2 cups room temperature water
Raw honey to taste

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

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

3. Strain and let it cool completely before adding raw honey.

Option to pour over ice and add the juice of half a lime.

Yields: 1 cup.

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