So when I heard about CCF an ayurvedic herbal blend oft referred to as a wonder tea for gut health, I was, to say the least, intrigued. “Each of these seeds has its own long list of benefits, and when taken together as a decoction, it’s a wonderful remedy for general digestive health,” says Hemsley. Western studies back up the benefits of all three spices for aiding gut health1, fighting inflammation, and even helping with weight loss2. The CCF blend is also tri-doshic, meaning it works for any of the three dosha blends, or ayurvedic constitutions, but you can also customize the tea for your specific needs. “Cumin is very heating, so a pitta-type person or someone suffering with a pitta imbalance should be careful of consuming too much cumin, which can make their gastric situation worse, so reduce or omit if it’s aggravating,” explains Hemsley. “If your digestion is poor before eating a meal, you could add some grated ginger to increase your agni, or digestive fire, as a variation. You can also add some triphala powder (another powerful herbal remedy of three ingredients hence the ’tri’) to your tea to make it more therapeutic, and even add some ghee and raw honey to make that more potent.” To reap all of those benefits, though, the way you prepare the tea is important. “Though we refer to it as a tea, tea is a word that really means the brewing of tea leaves while a tisane refers to gently steeped herbs,” says Hemsley. “When it comes to these seeds, which are much more dense and robust than delicate leaves, a decoction is required. A decoction is a concentrated liquor resulting from heating or boiling a substance, especially a medicinal preparation made from a plant.” Hemsley recommends boiling the whole spices in a 1:16 ratio with water (so 1 cup of total spices would require 16 cups of water) until it’s reduced to at least ½, and up to ⅛. You can then drink it immediately, or store it in your fridge, only heating up the tea in individual servings (ayurveda tends to frown on drinking cold liquids, as it quells digestive fire, so always bring the CCF to at least room temperature before sipping). I made a big batch one Sunday, then stored it in a large Mason jar, using it to spike my room-temperature sipping water (a tip suggested by ayurvedic expert Sahara Rose) throughout the week. I also added a stick of cinnamon to the initial decoction, another suggestion from Rose, who finds it helps make the flavor far more palatable while further enhancing the health benefits. If you’re not one for making your own teas, you can also purchase CCF. Marvin Singh, M.D. buys his from Banyan Botanicals. As for said flavor? I loved it. The earthy cumin layered with the spicy cinnamon and citrusy coriander, and the cinnamon added a warm, sweet note that brought everything together. It tasted like a blend of fall harvest spices and a bustling Middle Eastern marketplace. During the week I drank it, my digestion functioned in peak form, even when I ate foods that typically caused bloat, like chickpeas or cruciferous vegetables. Making my weekly brew has become something of a ritual for me (and the purveyors at my local spice shop now have my cumin, coriander, and fennel ready when they see me come in). My digestion feels better, yes, but I also feel calmer, more grounded, and best of all, like I have something delicious to look forward to every day.
