ABSTRACT
Tea-drinking is one of the easiest Ayurvedic rituals for health and well-being because it allows you to slow down, appreciate the present, and connect with the magic of plants. The health advantages of tea can be savoured all day long—and all year long as well! It can be savoured as part of your morning ritual, a peaceful break in the middle of a hectic day, or a method to wind down and relax in the evening. CCF Tea, the well-known Ayurvedic blend of cumin, coriander, and fennel that is frequently used to promote robust digestion, is one of our favourite teas.
INTRODUCTION
This tea will radically change your digestive system. This tea, which is prepared by combining three typical cooking spices (cumin, coriander, and fennel), promotes mineral absorption and activates the lymphatic system. Fennel, coriander, and cumin are shortened to CCF, the product’s ingredients. These seeds are probably already well known to you because of their ability to improve food flavor. Many curry mixtures and spice blends that enhance flavor and facilitate better digestion require them. However, you may take advantage of the digestive advantages of fennel, coriander, and cumin without even eating if you prepare this easy Ayurvedic tea. The tea grounds and nourishes the body at the same time. It has a gorgeous golden color and a little nutty flavor. A newly made cup of CCF Tea, with its mild stimulation of agni, lightens the stomach fire without being too hot. Because it helps the body break down ama in the GI tract and promotes a mild detoxification, CCF Tea is a crucial part of many Ayurvedic cleaning facilities. Still, this tried-and-true method is useful for more than just cleaning. According to Ayurveda, the keys to optimum health are a robust digestive fire and a healthy agni. CCF Tea truly aids in the feeding and maintenance of all physiological systems, from proper urination and weight control to mental clarity and the absorption of nutrients from food, by promoting healthy digestion and eliminating toxins.
BENEFITS OF CURCUMIN
India has been using turmeric for thousands of years as a spice and herb. It has been described as titka (bitter) and katu (pungent), laghu (light), ruksha (dry) and ushna (hot). Turmeric alleviates kapha and vata. It possesses following properties:
Digestion
Used as astringent
Anti diabetic
Helpful in blood formulation
Also described as varnya (good for skin)
In addition to an abundance of carbohydrates, protein, minerals, volatile oils, and vitamin A are all present in turmeric. Its main constituent is curcumin which has many therapeutic effects like
Anti bacterial
Anti allergic
Carminative
Diuretic and Anti oxidant effects.
It is applied to several illnesses, such as
Acne
Blemishes
Burns
Autoimmune disorders
Liver diseases
Turmeric is being evaluated for its anti cancer properties also.
Turmeric is used both externally and internally.
It is used on household prescriptions also. It is an important ingredient in herbal cosmetics like in ubtans or facepacks. It is also beneficial in improving the complexion.
It can reduce blood clotting also.
BENEFITS OF CORIANDER
In addition to pepper, turmeric, ginger, and many other common kitchen ingredients, coriander is another herb that is often used in food because of its numerous restorative and curative therapeutic benefits in addition to its pleasant aroma. It is commonly known as dhania and dhanyaka in sanskrit. It is used in two forms- as a fresh tiny leafy plant and also as a dry seed. It tastes both sweet and bitter, and its texture is soft and velvety. Coriander green plants are regarded as cool, but dry seeds are said to be semi-hot.
Coriander alleviates vata, pitta and kapha. It has some properties like Anti pyretic
Anti flatulence, diuretics, carminative, digestive, anti diarrhoeal and a killer of intestinal worms. It is used in many different diseases like
Indigestion
Diarrhoea
Headaches
Piles
Fever
Migraine and Cystitis.
Coriander also controls non specific excessive menstrual discharge.
It is also used as medicine to control hyper sexual excitability in both males and females.
Ancient ayurvedic texts describe dhanya panchak kwatha which is very useful in chronic colitis.
BENEFITS OF FENNEL
In Sanskrit, it is called mishreya, but in ordinary usage, saunf. It tastes sweet, strong, and bitter, and its effect is cold, sharp, and light.
Protein, lipids, minerals, fiber, and carbs are also present.
In addition to being a digestive, tasty, and invigorating help, it balances the vata and kapha energies.
It is made up of carminative, digestive, and aromatic ingredients.
HOW TO MAKE CCF TEA
Ingredients
1/2 teaspoon of cumin seeds
Half a teaspoon of fennel seeds
A tiny pinch of coriander powder
Quatersfulls of water
Step 1: Place a stainless steel saucepan over high heat and fill it with water.
Step 2: Sow the seeds. Depending on the level of strength you choose, let the tea steep for five to 10 minutes.
Step 3: Pour the seeds into an insulated thermos that is covered, and drink throughout the day.
BENEFITS OF CCF TEA
Ease bloating
Diminish flatulence (hurrah!)
Calm stomach cramps
Reduce stomach ache
Boost your appetite
Reduce nauseous vomiting.
All three of them are utilised in Ayurvedic medicine to keep your agni (Digestive fire) in balance without causing heat or discomfort. The body breaks down ama, or stored poisons, and absorbs and assimilates nutrients from meals more efficiently when the digestive fire is strong.
CONCLUSION
Many Ayurvedic cleaning centres employ CCF Tea as a mainstay due to its ability to aid the body in breaking down ama in the GI tract and encourage a moderate detoxification. But this beloved, traditional recipe isn’t just for cleaning. Ayurveda says that the basis of good health is a strong digestive fire and a healthy agni. CCF Tea really contributes to the nourishment and maintenance of all body systems, including mental clarity, vitamin absorption in diet, proper digestion, weight control, and toxin clearance. CCF Tea is a great Ayurvedic choice whether you’re trying to support Agni and maintain your health or if you’re actively cleansing.
