Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cumin seeds | 5 g | Pungent, Bitter · Heating |
 Fresh ginger, sliced | 6 g | Pungent · Heating |
| Water | 560 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring the water just to a boil, then lower the heat.
- Add the cumin seeds, sliced fresh ginger 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)
Cumin Ginger 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 Cumin Ginger Tea
| Nutrient | Per 100g | Per Serving (1 serving (285g)) |
|---|---|---|
| Energy (Calories) | 4 kcal | 12 kcal |
| Protein | 0.2 g | 0.5 g |
| Total Carbohydrates | 0.6 g | 1.6 g |
| Dietary Fiber | 0.1 g | 0.3 g |
| Total Sugars | 0.04 g | 0.1 g |
| Total Fat | 0.2 g | 0.6 g |
| Calcium | 11.3 mg | 32.2 mg |
| Iron | 0.59 mg | 1.68 mg |
| Magnesium | 4.6 mg | 13.2 mg |
| Phosphorus | 4.7 mg | 13.5 mg |
| Potassium | 20 mg | 57 mg |
| Sodium | 6 mg | 16 mg |
| Zinc | 0.06 mg | 0.16 mg |
| Copper | 0.02 mg | 0.06 mg |
| Manganese | 0.03 mg | 0.09 mg |
| Selenium | 0.05 µg | 0.2 µg |
| Vitamin C | 0.1 mg | 0.3 mg |
| Vitamin A (RAE) | 0.6 µg | 1.6 µg |
| Vitamin E | 0.03 mg | 0.09 mg |
| Vitamin K | 0.05 µg | 0.1 µg |
| Thiamin (Vitamin B1) | 0.01 mg | 0.02 mg |
| Riboflavin (Vitamin B2) | 0.00 mg | 0.01 mg |
| Niacin (Vitamin B3) | 0.05 mg | 0.14 mg |
| Vitamin B6 | 0.01 mg | 0.02 mg |
| Folate (DFE) | 0.2 µg | 0.6 µg |
| Choline | 0.5 mg | 1.5 mg |
