Digestion10 min
Fennel and Coriander Cooling Tea for Acidity
A mild tea of crushed saunf and dhania seeds, cooled to warm, sipped after meals on days when acidity and a burning feeling flare.
Why saunf is used this way
Saunf (fennel) is sweet, fragrant and cooling. It is chewed after meals across India and brewed into a mild tea for gas and heaviness.
Both saunf and dhania are considered cooling for pitta in Ayurveda. This tea is gentle and caffeine-free, a better after-meal habit than strong chai on acidic days.
Ingredients
- 1 tsp saunf
- 1 tsp dhania seeds
- 1½ cups water
How to prepare
- Lightly crush the seeds.
- Simmer in water for five minutes, cover and rest for five more, then strain.
How to use
- Sip warm, not hot, 30 minutes after a meal.
- Up to twice a day.
Helpful habits
- Choose green, plump seeds; dull brown ones are old.
Precautions
- Frequent acidity, trouble swallowing or weight loss need a doctor.
- Very large amounts are not advised in pregnancy.
- Traditional use; scientific evidence is limited. Do not stop prescribed medicine.
Frequently asked questions
Can I drink it cold?
- Room temperature is fine; avoid iced drinks with meals.
Will it replace antacids?
- It may ease mild discomfort; ongoing acidity needs medical review.
Sugar-coated saunf or plain?
- Plain or lightly roasted saunf is better; coated versions add sugar and colour.
