Digestion12 min
Bay leaf and jeera infusion sipped warm after a heavy dinner
One bay leaf simmered with cumin makes a light warm infusion after a heavy dinner. You sip the water. The leaf itself is not eaten.
Tejpatta water after dinner
Bay leaf, tejpatta, scents dal and rice in countless kitchens. Simmered alone with cumin it gives a pale, clove-like cup without a long list of spices. One leaf is enough for a mug. Fishing the leaf out before you sip avoids a tough chew.
A heavy dinner can leave the agni dull and the belly full in a kapha-like way. This warm cup may soothe that just-eaten weight. It is not a substitute for a doctor if pain, burning or vomiting follows the meal.
Ingredients
- 1 bay leaf
- 1/2 teaspoon cumin
- 1 and a half cups water
How to prepare
- Tear the bay leaf once and add it to the water with the cumin.
- Simmer for about five minutes, then strain. Do not eat the bay leaf.
How to use
- Sip the warm cup after a heavy dinner.
- One cup is enough. Do not boil a large pan and drink it all.
- Sit up while you sip. Do not take it lying down.
Helpful habits
- Use a fresh-smelling bay leaf. A dusty, scentless leaf adds little.
- Crush the cumin lightly so the cup stays clear but fragrant.
Precautions
- Do not swallow the bay leaf. It is tough and is only there to flavour the water.
- Keep the simmer short so the cup stays mild.
- Supportive sip only, not a substitute for a doctor.
Frequently asked questions
Can I eat the bay leaf?
- No. Simmer one bay leaf for flavour and strain it out.
Is this a strong kadha?
- No. It is a short infusion of bay leaf and cumin, sipped warm.
May I add tea leaves?
- That becomes tea. This cup is only bay leaf, cumin and water.
