How I Made Kashaya From Old-World Ayurveda Books to Cure My Cold

This spicy drink is truly a magical find from the old world.

Kashaya is a decoction that is made by boiling certain herbs and/or ingredients in water.

(Photo Courtesy: Pratibha Pal)

A few years ago, stuck with a sore throat and cold that refused to depart, I discovered Kashaya. Exhausted with the many rounds of antibiotics that had done little to comfort me, I looked up all sorts of natural remedies online – and it was then, that I chanced upon this long-lost recipe from the books of ayurveda.

Kashaya is a decoction that is made by boiling certain herbs and/or ingredients in water. It is allowed to steep in those ingredients for a few minutes before it is consumed. One of the very basic home-remedies offered in the southern parts of India, the drink helps to alleviate the symptoms of cough, cold or the flu.

From my robust, remedied immune system to yours, therefore, I pass on the Kashaya magic. Here are two recipes (while both require slightly different ingredients, the procedure to brew them is the same):

Recipe 1

This recipe yields almost 12-15 cups of Kashaya. Store the powder in an airtight container to ensure that its healing properties remain intact. Also, use a clean and dry spoon to scoop out the amount of powder you require.

Ingredients for the Kashaya:

This recipe yields almost 12-15 cups of Kashaya. (Photo Courtesy: Pratibha Pal)

You may also additionally need:

1 tsp grated jaggery ( to be added when you are brewing the Kashaya)

2-3 tsps of milk (optional)

Here’s a quick look at the health benefits of the ingredients used:

• Coriander seeds are known to ease digestion and are a rich source of Vitamin C. An intake of Vitamin C helps to boost your immunity levels too.

• Fennel seeds helps you to relax and aid digestion.

• Black pepper helps to decongest and clear sinuses. (Eating coarsely ground pepper and jaggery as a child was one of the most common remedies to reduce cough.)

• Cumin seeds help to detox and flush out the impurities from your body.

Recipe 2

While the base of the recipe remains the same as listed above, this one involves a slight variation.(Photo Courtesy: Pratibha Pal)

While the base of the recipe remains the same as listed above, this one involves a slight variation. I prefer making this variant as and when it is required rather than storing the powder. I find this slightly stronger because of the ginger and turmeric in it, but the healing properties don’t really change.

Ingredients for the Kashaya:

1. 1 tsp each of coriander & cumin seeds
2. ½ tsp of coarsely crushed black pepper
3. ½ tsp turmeric powder
4. 1 tsp grated jaggery
5. ½ tsp of grated ginger (use fresh ginger)
6. 3 tbsp milk (optional)

Making the Kashaya Powder:

Grind the ingredients listed 1-2 in a mixer to make a slightly coarse powder.

Brewing the Kashaya:

1. Boil 200 ml of water in a vessel and add 1 tsp of the Kashaya powder to it. Add the turmeric and the grated ginger to this.
2. Let it boil for 2-3 minutes. Add the jaggery and let it boil for at least 5 more minutes in the lowest flame.
3. Take off the gas and let it steep for 5 minutes.
4. Strain the Kashaya and consume when it is still hot. You can add milk if you want or consume it the way it is.

Ayurveda has listed Kashaya as one of its healing recipes.(Photo Courtesy: Pratibha Pal)

Ayurveda has listed Kashaya as one of its healing recipes. This version of Kashaya is consumed in the colder seasons or in the monsoon when immunity levels are at their lowest. Since it also helps to boost your immunity levels, you can just take a sip of this to keep yourself healthy this season.

(Pratibha spent her childhood in idyllic places only fauji kids would have heard of. She grew up reading a variety of books that let her imagination wander and still hopes to come across the Magic Faraway Tree. When she's not rooting for eco-living or whipping up some DIY recipes to share with her readers, Pratibha is creating magic with social media. You can view her blog at www.pratsmusings.com) or reach to her on Twitter at @myepica.)