Kashaya is a deeply nourishing and soothing drink that brings calmness to the mind and supports the general health and balance of the system. It is appropriate for all constitutions and seasons. It is recommended to consume it at the end of a meal and to have it 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 that involves lightly roasting and grinding the seeds, and the second is a simple infusion using the whole seeds.
Considering your constitution, it is good to remember that jaggery is more warming for the body than brown sugar.
coriander seed
Coriander effectively supports healthy digestion. Bitter, pungent and sweet, it evokes the digestive fire while cooling and soothing. Coriander seed removes excess heat in the body, making it helpful in cooling Pitta-related imbalances associated with menopause.
cumin seed
A common household spice, cumin’s Sanskrit name literally means ‘promoting digestion’. Cumin seeds are bitter, pungent, and astringent. It is carminative, aromatic, and, overall, 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
Our teacher, Ganapati Aarya, shared this recipe 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 after a meal, satisfies that sweet craving, and benefits from its wonderful medicinal qualities.
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
- Heat a skillet on a medium flame until it is hot to touch. Dry-roast the cumin seeds until their colour deepens and they become aromatic—approximately 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.
- Place the coriander seeds into the skillet and repeat the process – approximately 1½ minutes.
- First, grind the cumin seeds to a fine powder in a blender or coffee grinder. Pour the powder into a bowl and set aside.
- 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 contain
er.
To preserve the medicinal qualities of the spices, make fresh every 10 – 14 days.
prepare the kashaya drink
The key to opening up the natural flavour is ensuring you get the kashaya to a rollicking boil just before straining – the heat changes everything.
ingredients
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
- In a small pan, pour 1 cup of water into it and bring it to a boiling point.
- Add the Kashaya powder and sugar and simmer for a few minutes.
- Turn off the heat, add the milk, stir, and pour into a cup (drinking the powder that collects at the bottom is beneficial for its medicinal properties).
- 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
- In a small pan, bring one cup of water to boiling point.
- Add the whole coriander, cumin seeds, and sugar, and allow to simmer for a few minutes.
- Turn off the heat, add the milk (if using), and strain the kashaya.
- Set aside to cool until moderately warm.
Goodness shared from Stacey
2 responses
This will be a must try!! It sounds great. What would the best drink be for a painful abdomin?
Hi Jeff, I love this kashaya!
I am not sure what you mean by a painful abdomen? I find if I have two meals a day with no snacking in between, eating mainly warm and cooked foods, and eating those meals in a calm surrounding, this keeps my digestion strong and healthy.