Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Fresh holy basil leaves | 18 g | Pungent, Bitter · Heating |
 Dry ginger | 2 g | Pungent · Heating |
 Black pepper | 1 g | Pungent · Heating |
 Jaggery | 10 g | Sweet · Heating |
| Water | 560 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring the water just to a boil, then lower the heat.
- Add the fresh holy basil leaves, dry ginger, black pepper, jaggery and simmer gently for six 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)
This tulsi-ginger kadha is a mild household beverage, not a treatment or medicinal dose. Vata: reduce pepper and serve warm. Pitta: halve dry ginger and pepper. Kapha: keep the jaggery minimal.
USDA Nutrition Facts for Tulsi-Ginger Kadha
| Nutrient | Per 100g | Per Serving (1 serving (295g)) |
|---|---|---|
| Energy (Calories) | 16 kcal | 46 kcal |
| Protein | 0.5 g | 1.5 g |
| Total Carbohydrates | 3.9 g | 11.4 g |
| Dietary Fiber | 1.2 g | 3.7 g |
| Total Sugars | 1.7 g | 4.9 g |
| Total Fat | 0.1 g | 0.4 g |
| Calcium | 73.6 mg | 217.4 mg |
| Iron | 3.00 mg | 8.88 mg |
| Magnesium | 12.8 mg | 37.8 mg |
| Phosphorus | 9.5 mg | 28.1 mg |
| Potassium | 105 mg | 309 mg |
| Sodium | 5 mg | 16 mg |
| Zinc | 0.25 mg | 0.73 mg |
| Copper | 0.03 mg | 0.09 mg |
| Manganese | 0.35 mg | 1.04 mg |
| Selenium | 0.3 µg | 0.9 µg |
| Vitamin C | 1.9 mg | 5.5 mg |
| Vitamin A (RAE) | 8.1 µg | 23.9 µg |
| Vitamin E | 0.35 mg | 1.04 mg |
| Vitamin K | 52.5 µg | 155.2 µg |
| Thiamin (Vitamin B1) | 0.00 mg | 0.01 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.02 mg |
| Niacin (Vitamin B3) | 0.18 mg | 0.52 mg |
| Vitamin B6 | 0.04 mg | 0.13 mg |
| Folate (DFE) | 8.4 µg | 24.9 µg |
| Choline | 1.4 mg | 4.3 mg |
