Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Coriander seeds, crushed | 5 g | Astringent, Bitter, Sweet · Cooling |
 Fennel seeds, crushed | 5 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 crushed crushed coriander seeds 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)
Coriander Fennel 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 Coriander Fennel Tea
| Nutrient | Per 100g | Per Serving (1 serving (285g)) |
|---|---|---|
| Energy (Calories) | 6 kcal | 16 kcal |
| Protein | 0.2 g | 0.7 g |
| Total Carbohydrates | 0.9 g | 2.7 g |
| Dietary Fiber | 0.7 g | 2.0 g |
| Total Fat | 0.3 g | 0.8 g |
| Calcium | 19.7 mg | 56.0 mg |
| Iron | 0.31 mg | 0.87 mg |
| Magnesium | 7.3 mg | 20.7 mg |
| Phosphorus | 7.9 mg | 22.4 mg |
| Potassium | 26 mg | 74 mg |
| Sodium | 5 mg | 14 mg |
| Zinc | 0.08 mg | 0.24 mg |
| Copper | 0.03 mg | 0.08 mg |
| Manganese | 0.07 mg | 0.21 mg |
| Selenium | 0.2 µg | 0.7 µg |
| Vitamin C | 0.4 mg | 1.1 mg |
| Vitamin A (RAE) | 0.06 µg | 0.2 µg |
| Thiamin (Vitamin B1) | 0.01 mg | 0.02 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.02 mg |
| Niacin (Vitamin B3) | 0.07 mg | 0.20 mg |
| Vitamin B6 | 0.00 mg | 0.01 mg |
