Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Green cardamom | 2 g | Sweet, Pungent · Cooling |
 Dried rose petals | 3 g | Sweet, Astringent, Bitter · Cooling |
 Fennel seeds | 3 g | Sweet, Pungent, Bitter · Cooling |
| Water | 560 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring the water just to a boil, then lower the heat.
- Add the green cardamom, dried rose petals, fennel seeds and simmer gently for five minutes.
- Cover and steep off the heat for three minutes so the aroma remains in the infusion.
- Strain into cups.
- Serve the infusion warm and unsweetened.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (Ayurvedic household herbal-infusion tradition)
Cardamom-Rose Tea is a mild culinary infusion, not a medicinal dose. Vata: steep gently and serve warm. Pitta: reduce strongly heating spices. Kapha: keep it unsweetened and use the full spice only if comfortable.
USDA Nutrition Facts for Cardamom-Rose Tea
| Nutrient | Per 100g | Per Serving (1 serving (284g)) |
|---|---|---|
| Energy (Calories) | 3 kcal | 9 kcal |
| Protein | 0.1 g | 0.4 g |
| Total Carbohydrates | 0.5 g | 1.5 g |
| Dietary Fiber | 0.3 g | 0.9 g |
| Total Sugars | 0.00 g | 0.01 g |
| Total Fat | 0.1 g | 0.3 g |
| Calcium | 10.8 mg | 30.6 mg |
| Iron | 0.15 mg | 0.43 mg |
| Magnesium | 3.9 mg | 11.0 mg |
| Phosphorus | 3.2 mg | 9.1 mg |
| Potassium | 13 mg | 37 mg |
| Sodium | 4 mg | 13 mg |
| Zinc | 0.06 mg | 0.16 mg |
| Copper | 0.02 mg | 0.05 mg |
| Manganese | 0.13 mg | 0.38 mg |
| Vitamin C | 0.2 mg | 0.7 mg |
| Vitamin A (RAE) | 0.04 µg | 0.1 µg |
| Vitamin E | 0.01 mg | 0.02 mg |
| Vitamin K | 0.2 µg | 0.4 µg |
| Thiamin (Vitamin B1) | 0.00 mg | 0.01 mg |
| Riboflavin (Vitamin B2) | 0.00 mg | 0.01 mg |
| Niacin (Vitamin B3) | 0.04 mg | 0.10 mg |
| Vitamin B6 | 0.00 mg | 0.01 mg |
