Kashaya is a deeply nourishing and soothing drink that brings calmness to the mind and supports the general health and balance of the system. Kashaya is appropriate for all constitutions and in all seasons.  It is recommended to consume at the end of a meal and to have once-twice a day. Kashaya balances vata, pitta and kapha, helps maintain the digestive fire and reduces heat in the body.

There are many variations of Kashaya – below are two very simple and easy to prepare recipes for everyday use. They require only two of the main spices – cumin and coriander.  The first is a Kashaya powder which involves lightly roasting and grinding the seeds and the second, a simple infusion using the whole seeds.

Considering your constitution, it is good to keep in mind that jaggery is more heating for the body than brown sugar.

coriander seed

Coriander effectively supports healthy digestion.  Bitter, pungent and sweet in taste, it evokes the digestive fire while simultaneously cooling and soothing. Coriander seed removes excess heat in the body, making it useful in cooling Pitta-related imbalances associated with menopause.

cumin seed

A common household spice, its Sanskrit name literally means ‘promoting digestion’. Cumin seed is bitter, pungent and astringent. It is carminative, aromatic, and on the whole, cool in action.  Cumin evokes the digestive fire, promotes healthy absorption and eliminates natural toxins.  It enhances immunity and invokes good sleep.

Coriander-Cumin Kashaya Powder

This recipe was shared by our teacher, Ganapati Aarya, as part of the Sadvidya Yoga Programme.  It came about as an aid to reduce Pitta disturbances in the body and to assist with interrupted sleep due to menopause.  It is a deeply nourishing and satisfying drink to have after a meal and satisfies that sweet craving, as well as benefiting from its wonderful medicinal qualities.  The key to opening up the real flavour is making sure that you get the kashaya to a rollicking boil just before straining – the heat changes everything.

Preparation 10 minutes

Makes approximately 18 – 20 cups kashaya

ingredients for kashaya powder 

⅓ cup/35g whole cumin seed

½ cup/35g whole coriander seed

preparation 

1.  On a medium flame, heat a skillet until it is hot to touch, dry-roast the cumin seeds until their colour deepens and they become aromatic – approx 1 minute. Seeds may start popping, be careful not to burn the spices as they can ruin the taste of the kashaya.  Set aside to cool.  

2.  Place the coriander seeds into the skillet and repeat the process – approximately 1½ minutes.

3.  In a blender/coffee grinder, grind first the cumin seeds to a fine powder. Pour into a bowl and set aside.  

4.  Repeat with the coriander seeds – these may take slightly longer to grind.  Pour into the bowl with the ground cumin and combine well.  Store in an airtight container.  

To preserve the medicinal qualities of the spices, make fresh every 10 – 14 days.

prepare the kashaya 

1 cup water

1 heaped tsp kashaya powder

1 heaped tsp brown sugar/jaggery

1 – 2 tsp/5-10ml milk (less milk is easier for the digestion, especially in the evening)

preparation

1.  In a small pan, pour in 1 cup water and bring to boiling point.  

2. Add the Kashaya powder and sugar – simmer for a few minutes.  

3. Turn off the heat, add the milk, stir and pour into a cup (drinking the powder which collects at the bottom is beneficial for its medicinal properties).

4.  Set aside to cool until moderately warm.  Enjoy.

Whole Coriander-Cumin Seed Kashaya

1 serving

Don´t throw away those leftover seeds after straining, place them in a garden pot outside your kitchen or in the garden – in no time you will have fresh greens to harvest for your cooking.

ingredients 

½ tsp whole coriander seeds

½ tsp whole cumin seeds

1 cup water

1 tsp brown sugar/jaggery

1 tsp/5mL milk (optional)

preparation 

1.   In a small pan, pour in 1 cup of water and bring to boiling point.  

2.  Add the whole coriander and cumin seeds and sugar – allow to simmer for a few minutes.  

3.  Turn off the heat, add the milk (if using), and strain the kashaya.  

4.  Set aside to cool until moderately warm.

Goodness shared by Stacey