CCF TEA
CCF stands for cumin, coriander and fennel seeds.
This trio is used to gently stoke your digestive fire, also called agni. At the same time, it is not too stimulating to overheat you. When your digestive fire is balanced, your body absorbs and utilizes nutrients from food, it will effectively break down accumulated toxins (from undigested food), referred to as ama.
CCF is a wonderfully mild spice combination that aids digestive challenges, such as bloating, gas and slow digestion. It nourishes all three doshas, releases toxins from your body – also heavy metals, purifies your blood, balances appetite, calms spasms in the gut, eases abdominal pain, nausea and vomiting. This tea can be enjoyed after or in between meals to prevent hyperacidity, gas or slow digestion.
Keep in mind, you would not put water on a fire that you just fed with wood, would you? In Ayurveda, we say that it’s best to drink more before a meal, only a few smaller sips during, and then half an hour after a meal.
I personally enjoy this tea with a little ginger after my hygiene routine and before my breakfast and later in between meals. That feels and works great for my body, try and find out what works best for yours.
Each of the CCF tea spices have very unique properties:
Benefits of Cumin
Stimulates digestive fire (agni)
Dispels gas
Helps with indigestion and sluggish digestion
Draws energy downwards
Improves elimination
Relieves congestion
Flushes out toxins (ama)
Soothes inflamed mucous membranes
Contains antioxidants and iron
Aids in absorption of nutrients
Antidote against acidic foods like tomato or chili
Cumin pacifies both Vata and Kapha dosha. It might be aggravating to Pitta, due to its slightly heating nature. However, coriander and fennel balance this out perfectly.
Benefits of Coriander
Increases digestion and absorption
Aids with indigestion
Relieves bloating
Purifies blood (Sandra)
Releases heavy metals (Radhi)
Treats intestinal disorders
Calms muscle spasms
Reduces inflammation (help with rheumatoid arthritis)
Aids with skin issues
Helps with Pitta disorders, especially urinary or digestive
Coriander seeds balance Pitta and Kapha, while they may aggravate Vata of consumed in high amounts.
Benefits of Fennel
Dispels flatulence, alleviates gas and indigestion
Relaxes digestive tract
Stops cramping
Increases mental alertness
Promotes breast milk flow
Increases fat burning
Moves lymph
Please use less fennel seeds if you are pregnant, as they stimulate menstruation. It is fine to cook with fennel seeds and to drink the tea a few times a week while you are pregnant – as long as the quantities of fennel are not extremely high (1 tsp per day should be fine). But be aware that it can trigger or enhance your menstrual flow.
Fennel is great for all three doshas and it is one of the best herbs for strengthening digestive fire without aggravating Pitta.
This makes approximately 1l of tea and takes 5-10 minutes to cook.
INGREDIENTS
- ½ tsp whole cumin seeds (in German called “Kreuzkümmel”, not other cumin types)
- ½ tsp whole cilantro seeds (trust me the seeds do not at all taste like the herb)
- ½ tsp whole fennel seeds
- 5 cups of water
INSTRUCTIONS
Combine the seeds with 5 cups of water.
Bring to a boil, then reduce the heat and let it simmer for 5-10 minutes and strain.
Please consume this tea hot, it will open up blood vessels and help the circulation in the digestive system. In Ayurveda there are yogavahis, catalysts which amplify the properties of the herbs that are added to it. Hot water is one of them. When water is hot, it aids our digestive fire, while cold it can lead to constriction.
If you do not like the taste of the tea, or if you find it cooling (yes it definitely is more on the cooling side), you can add fresh ginger or cardamom pods instead of fennel or coriander.
If you love it as it is, here is my tip:
Add equal parts of cumin, coriander and fennel seeds in a jar and shake well to mix it. Every time you want a tea you simply add 1 ½ tsp of the blend to hot water.
Much love,
Lisa
