Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Fresh mint leaves | 16 g | Pungent, 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 fresh mint leaves, crushed 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)
Mint-Fennel After-Meal 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 Mint-Fennel After-Meal Tea
| Nutrient | Per 100g | Per Serving (1 serving (290g)) |
|---|---|---|
| Energy (Calories) | 5 kcal | 14 kcal |
| Protein | 0.2 g | 0.7 g |
| Total Carbohydrates | 0.9 g | 2.5 g |
| Dietary Fiber | 0.6 g | 1.6 g |
| Total Fat | 0.2 g | 0.4 g |
| Calcium | 19.9 mg | 57.7 mg |
| Iron | 0.30 mg | 0.87 mg |
| Magnesium | 6.5 mg | 18.8 mg |
| Phosphorus | 6.2 mg | 18.0 mg |
| Potassium | 30 mg | 88 mg |
| Sodium | 5 mg | 16 mg |
| Zinc | 0.07 mg | 0.21 mg |
| Copper | 0.03 mg | 0.08 mg |
| Manganese | 0.09 mg | 0.26 mg |
| Vitamin C | 1.1 mg | 3.1 mg |
| Vitamin A (RAE) | 5.9 µg | 17.1 µg |
| Thiamin (Vitamin B1) | 0.01 mg | 0.02 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.03 mg |
| Niacin (Vitamin B3) | 0.10 mg | 0.29 mg |
| Vitamin B6 | 0.01 mg | 0.02 mg |
| Folate (DFE) | 3.1 µg | 9.1 µg |
