Cold & cough15 min
Cinnamon and Black Pepper Kadha for a Cold
A warming kadha of cinnamon, crushed black pepper, ginger and tulsi, sipped twice a day for a few days at the start of a cold.
What to know about dalchini
Dalchini (cinnamon) is sweet, warming bark. Most Indian shops sell cassia, which contains more coumarin than Ceylon cinnamon, so it is best used in food amounts, not by the spoonful.
Kadha is the classic Indian response to a cold. Cinnamon gives sweetness and warmth, pepper and ginger add heat, and tulsi brings aroma. Warm fluids and rest are the real helpers.
Ingredients
- 1 small piece cinnamon
- 4 to 5 black peppercorns, crushed
- ½-inch ginger
- 5 tulsi leaves
- 2 cups water
- Honey or jaggery to taste
How to prepare
- Simmer everything except honey until reduced to one cup; strain.
- Sweeten once warm.
How to use
- Sip half a cup twice a day for three to four days.
Helpful habits
- Ceylon cinnamon is thin and papery; cassia is a thick, hard roll.
Precautions
- Too much kadha can cause acidity; keep it to two small cups.
- Large daily amounts of cassia may affect the liver; keep to a small piece or pinch.
- If you take regular medicines or have a long-term condition, check with your doctor first.
Frequently asked questions
Can I drink kadha daily for immunity?
- There is little evidence; occasional use during colds is enough.
Why did kadha give me mouth ulcers?
- Strong, hot spices can do that; make it milder.
Does cinnamon lower blood sugar?
- Evidence is mixed and small; it does not replace treatment.
