Digestion10 min
Saunf ajwain tea: fennel and ajwain simmered briefly and sipped warm
Fennel seeds and ajwain seeds simmered for a few minutes make a small warm cup after meals. The boil stays brief so the tea does not turn harsh and dark.
Why saunf and ajwain are simmered only briefly
Fennel is sweet and ajwain is sharp. A short simmer in water lets both into the cup without boiling them down to a bitter concentrate. Sipped warm, it is the sort of after-meal tea many homes already make when a plate was heavier than planned.
Ajwain especially gets hotter the longer it boils. Brief heat keeps it a kitchen tea. It may ease a gassy, full feeling for some people. It does not replace a doctor when pain, vomiting or a hard, swollen belly is the real story.
Ingredients
- 1 teaspoon fennel seeds
- 1/2 teaspoon ajwain seeds
- Water for one small cup
How to prepare
- Crush the fennel seeds and ajwain seeds lightly.
- Simmer them briefly in water, about three to four minutes, then strain and sip warm.
How to use
- Sip one small warm cup after a meal.
- Do not boil the same seeds again for a second, stronger cup.
- Drink it warm. A scalding cup is not the point.
Helpful habits
- Stop the simmer while the water is still pale. Dark and cloudy means it went too long.
- If ajwain usually feels hot for you, use even less than half a teaspoon.
Precautions
- Simmer the fennel seeds and ajwain seeds only briefly, then sip the tea warm.
- One small cup is enough. A long boil makes a harsh brew.
- Stop if the stomach burns. See a doctor for pain, repeated vomiting, blood in the stool, or a belly that stays hard.
Frequently asked questions
Can I boil fennel and ajwain for twenty minutes?
- No. Simmer them briefly. A long boil turns the cup harsh.
Can I drink this ice cold?
- Sip it warm. This tea is not meant as a cold drink.
How many cups after one meal?
- One small cup. Do not keep refilling for a stronger effect.
