Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Fresh dill, leaves roughly torn | 24 g | Pungent, Bitter · Heating |
 Green cardamom pods, lightly cracked | 4 g | Sweet, Pungent · Cooling |
 Fennel seeds, lightly crushed | 8 g | Sweet, Pungent, Bitter · Cooling |
| Water, freshly boiled | 500 g | Whole culinary ingredient |
Step-by-Step Preparation
- Measure 500 ml (about 2 cups) water for Dill Cardamom Infusion; bring it to a full boil, then lower it to a quiet simmer before the herbs or spices enter.
- Simmer the cracked cardamom and fennel for five minutes. Hold a quiet simmer over low heat for 5 minutes; small bubbles should ring the edge while the liquid becomes fragrant without boiling hard.
- Take the pot off the flame, add the torn dill, and cover. Take the pot off the flame, cover for 2 minutes, and keep the lid closed so the volatile aroma stays in the infusion.
- Strain after two minutes and pour the aromatic drink warm. Strain for 1 minute without pressing the herbs or spices.
- Let Dill Cardamom Infusion settle for 2 minutes, check that it is warm or gently cool rather than extreme in temperature, and divide it evenly among four cups.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Dill Cardamom Infusion is a food beverage for enjoyment and seasonal balance, not a medicinal treatment Vata: serve warm and sip slowly. Pitta: keep sourness and pungency mild and omit extra chili. Kapha: minimize sweetener and keep rich plant-milk portions small.
USDA Nutrition Facts for Dill Cardamom Infusion
| Nutrient | Per 100g | Per Serving (1 serving (134g)) |
|---|---|---|
| Energy (Calories) | 9 kcal | 13 kcal |
| Protein | 0.5 g | 0.6 g |
| Total Carbohydrates | 1.6 g | 2.2 g |
| Dietary Fiber | 0.9 g | 1.2 g |
| Total Fat | 0.3 g | 0.4 g |
| Calcium | 32.8 mg | 44.0 mg |
| Iron | 0.68 mg | 0.91 mg |
| Magnesium | 10.9 mg | 14.5 mg |
| Phosphorus | 11.6 mg | 15.5 mg |
| Potassium | 67 mg | 89 mg |
| Sodium | 8 mg | 11 mg |
| Zinc | 0.16 mg | 0.22 mg |
| Copper | 0.03 mg | 0.05 mg |
| Manganese | 0.36 mg | 0.49 mg |
| Vitamin C | 4.3 mg | 5.7 mg |
| Vitamin A (RAE) | 17.4 µg | 23.3 µg |
| Thiamin (Vitamin B1) | 0.01 mg | 0.01 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.03 mg |
| Niacin (Vitamin B3) | 0.17 mg | 0.23 mg |
| Vitamin B6 | 0.02 mg | 0.02 mg |
| Folate (DFE) | 6.7 µg | 9.0 µg |
