When I studied Ayurveda in Holistic Nutrition school, I learned all about the healing and balancing properties of CCF tea. I have been brewing this soothing, ancient beverage ever since and it holds a special place in my heart. An acronym for cumin, coriander and fennel, CCF tea is the ultimate digestion nurturer. This ancient, divine trio has been long regarded for it’s digestive-enhancing effect: “Coriander, cumin and fennel seeds are related plants with similar properties. The three are often used together for digestive disorders… and are used together in various formulations to promote the assimilation of the other herbs.” —“The Yoga of Herbs” by David Frawley and Vasant Lad (2001)
It is suitable for all constitutions / Ayurvedic doshas (vata, pitta, kapha), and strengthens our digestive fire, or “agni”. Good digestion is an essential part of overall health, and this simple, supportive practice is involved in the nourishment and maintenance of all body systems. For more on digestion, check out my lectures on how digestion works, and how to optimize it!
The taste is warm and nutty – I love sipping it throughout the day between meals to nurture and encourage the break down of “ama” (potentially toxic build up) in the digestive tract, subtly cleansing as it works its way through. It is best enjoyed warm, but in the hot months of the year, I sometimes drink it at room temperature or even a little cool to balance out the environmental temperature.
If you feel like your digestion could use a little support, infuse this self-loving practice into your routine. I hope you enjoy, and make sure to read up on the ancient study and practice of Ayurveda as it has certainly influenced me and my work deeply and I hope you are inspired to learn more too!
- 1 liter / quart fresh filtered water
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 tsp. fennel seeds
- Place all ingredients in a pot with a lid, bring to a boil and simmer for 15-20 minutes. Strain the tea and compost the seeds. Enjoy hot or warm throughout the day.