CCF Tea Recipe
CCF tea (Cumin–Coriander–Fennel tea) is one of the simplest and most widely used Ayurvedic digestive teas. It is traditionally used to support digestion, reduce bloating, promote healthy metabolism, and gently balance all three doshas, especially Pitta and Vata.
Ayurvedic CCF Tea Recipe
Ingredients (1–2 servings)
½ teaspoon whole cumin seeds
½ teaspoon whole coriander seeds
½ teaspoon whole fennel seeds
2 cups water
Instructions
Lightly crush the seeds using a mortar and pestle (optional, but improves extraction).
Bring 2 cups of water to a boil.
Add the cumin, coriander, and fennel seeds.
Reduce heat and simmer for 5–10 minutes.
Remove from heat and let steep for another 5 minutes.
Strain and serve warm.
How to Drink
Sip warm throughout the day, especially after meals.
For digestive support, drink 1 cup after lunch and/or dinner.
Freshly prepared tea is preferred, but it can be kept in a thermos for the day.
Benefits of Each Herb
Cumin: Supports Agni (digestive fire), reduces gas and bloating
Coriander: Cooling, supports digestion without overheating, helps Pitta balance
Fennel: Relieves bloating, supports assimilation, sweet and calming
Dosha Variations
For Vata
Add a small slice of fresh ginger.
Simmer 10 minutes.
For Pitta
Increase fennel to 1 teaspoon.
Add a few fresh mint leaves after steeping.
For Kapha
Add ¼ teaspoon fresh grated ginger or a pinch of dry ginger.
Optional: add a pinch of black pepper.
Practitioner Tip
For busy professionals experiencing occasional bloating, heaviness after meals, or afternoon sluggishness, encourage replacing one caffeinated beverage with warm CCF tea. It provides gentle digestive support without the stimulating effects of coffee.
Important: CCF tea is intended as a wellness beverage and digestive support. It is not intended to diagnose, treat, cure, or prevent any disease.