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Balance your digestion with this delicious, classic Ayurveda tea: “Three Seed Tea”

Also called “Cumin, Coriander & Fennel Tea” since that’s exactly what it is made of! 

You can easily make it yourself, and it’s great for all constitutions 

Three Seed Tea

This classic blend of three spices is ideal for all constitutional types (vata, pitta, and kapha). It is especially effective for pitta digestive issues such as acid indigestion and heartburn, and it’s a great antidote for hot, spicy foods. 

The tea is made with equal proportions of cumin, coriander and fennel seeds, all of which are in the Umbelliferae family, which is noted for having a calming, balancing effect on the digestive system.

An easy way to make this tea is to mix a batch of the seeds, store them in a jar, and use a tea ball when you wish to make a cup. You may wish to lightly grind the seeds in a food grinder before use for enhanced flavor and strength. 

Directions: Use one teaspoon of seeds per cup. Add hot water and allow to steep for 10 minutes, then strain and drink. Best to drink after meals.

Alternately, place 3 teaspoons of the whole seed mixture in a pan along with 3 cups of water (1 teaspoon of seeds for each cup of water).  Bring to a boil, boil for 1 to 5 minutes, then strain and drink (the longer you boil the stronger it will be).

Enjoy, and happy digesting!

By Marisa Laursen, C.A.S., P.K.S., A.Y.T., Faculty at the California College of Ayurveda