Kashayam or kashaya is an ayurvedic beverage that keeps the body warm during winter. This aromatic, sweet and spiced ayurvedic drink with mild heat from peppercorns is an excellent hot drink to soothe the cold and flu. Among different versions, this is the simple kashayam recipe made with basic pantry spices.
Kashayam is an ancient form of drnk that has been used as a remedy for the common cold, cough, sore throat, indigestion and generally to boost immunity.
Peppercorns relieve extremely sore throat and clogged nose. Ginger helps to get rid of indigestion and boosts immunity. Turmeric‘s main ingredient curcumin has anti-inflammatory and immune-boosting properties. Fennel seeds regulate blood pressure and helps reduce respiratory ailments.
Why you will love it?
It’s fresh and aromatic
Homemade kashayam powder is better than store bought as it’s free of preservatives and additives
Kashaya powder is easy to prepare and preserve.
Ingredients
For kashaya powder
Coriander seeds: 1/2 cup
Cumin: 1/4 cup
Black peppercorn: 1 tbsp
Fennel seeds: 1/4 cup
Cloves: 2 tsp
Cardamom: 2 tsp
Turmeric powder: 2 tsp
Dried ginger: 2 inches
For 1 cup kashaya / kashayam
Water: 1 cup
Milk: 2 tbsp
Kashaya powder: 1 tsp
Jaggery: 1 tbsp
How to make kashayam powder?
Dry roast coriander seeds, cumin seeds, black peppercorns, fennel seeds on low heat until fragrant.
Now add cloves, cardamom. Roast on low flame for couple of minutes, turn off the flame and allow them to cool.
Crush dry ginger in a mortar and pestle.
Transfer roasted spices and crushed ginger into a blender.
Finally add turmeric powder and grind them to a powder.
Store kashaya powder in an air tight container.
How to make kashayam?
In a pan bring water to boil.
Add kashaya powder and jaggery, slightly increase the heat and let it boil for a couple of minutes.
Add milk and brew it for a minute and turn off the heat.
Strain and enjoy mildly spiced kashaya while it’s still hot.
Substitutions and Variations
You could swap fresh ginger for dried ones. Add crushed fresh ginger while brewing kashaya.
Jaggery powder can be replaced with sugar.
For a vegan version, use plant-based milk.
Either omit jaggery or use coconut sugar to make it diabetic friendly drink.
Storage
If you want to maintain the quality of kashayam powder, keep it in an airtight container in a cool, dark pantry or kitchen cupboard away from heat and sunlight.
The kashaya mix can keep its freshness for up to 3 months before losing its flavour and aroma.
Store ground spice mix in glass jars with tight lids to maintain its freshness. Storing it in the fridge/freezer can help it last longer. Ensure you seal the ziplock or tightly close the container lid before putting it in the freezer.
Tips and Tricks
Grind the roasted spices in portions, depending on the blender/spice grinder’s ability.
Allow the pan to heat up before roasting the spices.
If you roast the spices on a high flame, they will get burnt so roast them on a medium-low flame.
Let the spices cool down completely before grinding.
Wait until the ground powder has cooled down before moving it to a container. Otherwise, the shelf life of the powder will decrease.
Preserve the homemade kashaya podi in a glass jar that is both clean and dry.
More herbal drink recipes
Hibiscus tea: Revitalising tart and floral herbal drink that can be consumed hot or chilled.
Lemongrass ginger tea: Soothing and refreshing tea made with fresh lemongrass, ginger and sweetened with honey.
Turmeric Milk: It is an Ayurvedic Indian drink also called Golden Milk with anti-inflammatory, immune-boosting and healing properties.
Mint tea: delicious and super refreshing caffeine-free, dairy-free and sugar-free herbal tea made with fresh mint leaves.
Kashaya/ Kashayam Powder
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Kashaya Powder
- ½ cup Coriander Seeds
- ¼ cup Cumin Seeds
- 1 tablespoon Black Peppercorn
- ¼ cup Fennel Seeds
- 2 inch Dried Ginger
- 2 teaspoons Turmeric Powder
- 2 teaspoons Cloves
- 2 teaspoons Cardamom
For 1 cup Kashaya/ Kashayam
- 1 teaspoon Freshly ground powder
- 1 cup Water
- 2 tablespoons Milk
- 1 tablespoon Jaggery powder adjust to taste
Instructions
- Dry roast 1/2 coriander seeds, 1/4 cup cumin seeds, 1 tbsp black peppercorns, 1/4 cup fennel seeds on low flame until fragrant.½ cup Coriander Seeds, ¼ cup Cumin Seeds, 1 tablespoon Black Peppercorn, ¼ cup Fennel Seeds
- Now add cloves, cardamom. Roast on low flame for couple of minutes, turn off the flame and allow them to cool.2 teaspoons Cloves, 2 teaspoons Cardamom
- Crush dry ginger in a mortar and pestle.2 inch Dried Ginger
- Add the roasted ingredients, crushed ginger and turmeric powder into a blender.2 teaspoons Turmeric Powder
- Now grind all the ingredients to a powder and store it in an air tight container.
- In a pan bring water to boil.1 cup Water
- Add kashaya powder and jaggery, let it boil for couple of minute.1 teaspoon Freshly ground powder, 1 tablespoon Jaggery powder
- Add milk and brew it for a minute and turn off the heat.2 tablespoons Milk
- Strain and enjoy mildly spiced kashaya while its still hot.
Notes
Nutrition
KEEP IN TOUCH
Do let me know if you try this kashayam recipe made with homemade kashayam powder. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Simple recipe that has an amazing flavour. It does wonders to the immune system and is a ” pep up ” drink in these trying times. Go for it.