Anti Inflammatory Drink – Ginger, Tulsi or Basil , Turmeric, Cinnamon & Fennel Tea
Five desi ingredients steeped in hot water — fresh ginger, tulsi or Basil leaves, turmeric, cinnamon, cardamom and fennel seeds. No caffeine, no sugar, no tea leaves. This anti inflammatory drink takes 5 minutes to prepare, 10 minutes to steep, and has been used in Indian kitchens for centuries as a gut-healing morning tea. IBS-friendly, cortisol-reducing, and a natural replacement for coffee.
Equipment
- 1 Tea Pot
- 1 cup
- 1 strainer
Ingredients
- 2 –3 slices fresh adrak ginger, coin-thick
- 6 –8 fresh tulsi holy basil leaves — or 1 tsp dried
- 1 small dalchini cinnamon stick, 3–4cm
- ¼ tsp Turmeric turmeric powder — or a thin slice fresh turmeric
- ½ tsp saunf fennel seeds, lightly crushed
- Pinch of kali mirch (Optional) black pepper
- 300 ml hot water just off the boil (~90°C)
Instructions
- Add everything to the cup — Add ginger slices, tulsi leaves, cinnamon stick, turmeric, directly to the cup with the fennel.
- Crush the fennel — Place saunf in your cup and press with the back of a spoon to lightly crack the seeds. This releases the volatile oils for a more effective steep.
- Pour hot water — Use water just off the boil — around 90°C. Do not use rapidly boiling water; it degrades the heat-sensitive compounds in tulsi and ginger.
- Cover and steep — Place a small plate or saucer over the cup to trap the volatile oils. Steep for 8–10 minutes.
- Drink — Sip slowly around the ingredients, or strain into a second cup first. Drink on an empty stomach, 20–30 minutes before your first meal.
Video
Notes
Do not boil the ingredients on the stove for extended time — steeping in hot water preserves more of the active compounds. The black pepper with turmeric is not optional if you want the anti-inflammatory benefit — it increases curcumin absorption by up to 2,000%. Scale up to a small pot for 2 to 3 cups at once using the same proportions.