Immunity15 min
A Homemade Dry Kadha Mix, a Pinch per Cup
Tulsi, dry ginger, cinnamon, black pepper and clove ground into a mix; a small pinch simmered in a cup of water. Ground small, used small, for a short time.
A kadha mix you can control
Packaged kadha powders can have unknown amounts of spice and sugar. Making your own small jar lets you control the mix. A small pinch simmered in water gives a warm, spicy cup for chilly evenings. It is a warming drink, not a treatment for colds or an immunity booster.
Keep the pepper and clove small, since a strong kadha can burn the mouth and throat. Make a small jar that you finish within a month. Use for a few days at a time and not as a daily habit for months. Skip it in pregnancy and with acidity or ulcers, and see a doctor for a cough or fever that does not settle.
Ingredients
- 2 tablespoons dried tulsi leaves
- 1 tablespoon dry ginger (sonth) powder and 1 teaspoon cinnamon powder
- A quarter teaspoon black pepper and 2 cloves, ground
How to prepare
- Grind everything to a fine powder and store in a dry glass jar.
- Label it with the date.
How to use
- Simmer a small pinch (about a quarter teaspoon) in a cup of water for five minutes and strain.
- Sip warm, once a day for a few days at most.
Helpful habits
- Keep the jar dry and away from light.
- Add jaggery or honey after the cup cools slightly, if you like.
Precautions
- Skip it in pregnancy, and with acidity, ulcers or heat-related complaints.
- A strong kadha can burn the mouth and throat, so keep the pinch small.
- Persistent cough or fever needs a doctor.
Frequently asked questions
Can I take it daily?
- Use it for a few days at a time, not as a long daily habit.
Will it prevent colds?
- No. It is a warm drink, not a preventive.
How long does the mix last?
- About a month in a dry jar.
