Kashaya with kashayam powder step-by-step recipe with photos.
What is kashaya
Kashya or kashayam is a popular Ayurvedic drink that is made with a spice blend and is brewed like tea. It is known for its spice flavour and has numerous health benefits associated with it. This mildly sweet, mildly spicy drink is very popular in Malnad and coastal regions of Karnataka and is often replaced with tea or coffee.
Kashayam is known for its health benefits and helps cure sore throat, common cold, and cough. It also helps with improving immunity and digestion. Every ingredient that is added to make this Ayurvedic drink has numerous health benefits associated with it. Kashaya can also be used as a bedtime drink, especially during winter.
I have earlier shared the recipe for Tulasi kashaya which is made with holy basil. Here in this recipe, I am making it using kashaya powder.
What is kashayam powder
Kashyam powder is a spice blend prepared using spices and dried herbs. This spice blend is brewed to make kashaya. Traditionally, along with spices, several dried herbs are used to make this powder. Herbs like ashwagandha, hippali (long pepper), jeshta madhu (liquorice), etc. are used. The blend I am preparing here uses some common spices that are easily available and frequently used.
Ingredients and associated benefits
Coriander seeds: Coriander seeds are known to be associated with several health benefits like maintaining blood sugar levels, improving bone health, and helping with digestion, to name a few.
Cumin seeds: Cumin seeds are rich in antioxidants, helps lower blood sugar levels and cholesterol. It is also useful in treating diarrhea and reduce fungal infections.
Fennel seeds: Fennel seeds are consumed widely after meals as they are known to aid digestion. They also help in reducing blood sugar levels and have a cooling effect.
Pepper: Black pepper is very effective in treating cold and flu-like symptoms. It also aids digestion and improves skin health.
Fenugreek seeds: Both fenugreek seeds and leaves are consumed for their health benefits. It is a common remedy used for fever and sore throat. It also helps reduce cholesterol, control blood sugar levels and aid weight management. It is also very beneficial for skin and hair health. It is consumed in small quantities by lactating mothers to increase the breastmilk supply.
Cloves: Cloves are rich in antioxidants and commonly used to improve dental health. It is also used to fight yeast infection. Clove oil is used to improve hair and skin health.
Cardamom: They have anti-inflammatory and antioxidant properties. Cardamom helps with cold and cough management and also aids digestion.
Cinnamon: It has anti-viral and anti-bacterial properties and is well known for lowering blood sugar levels.
Nutmeg: Nutmeg or jaiphal helps with insomnia, aid digestion, and boost immunity.
Turmeric: Traditionally, dried turmeric roots are used; however, I am using turmeric powder here. Turmeric derives its medicinal properties from curcumin which has powerful antioxidant and anti-inflammatory properties. It is also known to fight the common cold and viral infections. It helps fight cancer and depression.
Ginger: Ginger can be used either in the dried or fresh form here. It is commonly used to treat cough, flu-like symptoms, and nausea. It also helps aid digestion and inflammation.
Replace dried ginger with fresh ginger. Crush and add when brewing the kashayam.
I use jaggery to sweeten this drink. You may replace it with sugar, honey, or coconut sugar.
Kashayam can easily be made vegan by replacing milk with any dairy-free milk. You may also skip milk altogether and just brew it in water.
Tips and tricks
This measurement gives me approximately 100 grams of powder. I use 1 teaspoon of this powder for each glass of kashaya so this powder can make 20 glasses of kashaya.
I am making this kashaya powder with spices that are a staple of any Indian kitchen. Other Ayurvedic herbs like ashwagandha, hippali (long pepper), jeshta madhu (licorice) can also be added to the powder. At a minimum, use coriander seeds, cumin seeds, pepper, ginger, and turmeric.
Dry roast on low heat until all the spices are aromatic. It is imporant to take care not to burn the spices as they will make the kashya bitter. Also, once roasted, transfer to a plate for it to cool down or the heat in the pan can burn the spices.
Cool the roasted spices completely before grinding. Any moisture content in the kashaya powder will reduce the shelf life.
Use the cardamom along with its pod. Do not discard the pod of the cardamom.
Yes. Kashaya can be made vegan. See the variations section above for instructions.
Store it in an air-tight container in a dry place. It can be used for several months when kept dry and moisture-free. Always use a clean and dry spoon to take the powder. Any moisture content in the powder will reduce the shelf life.
Yes, you can drink it on empty stomach.
Arishtam is made by fermentation of Ayurvedic herbs that are brewed in water whereas Kashayam is made by brewing herbs and spices and drinking the hot decoction.
This drink is:
- delicious and very healthy
- easy to make
- perfect replacement for tea or coffee
Step by step instructions
1. Dry roast coriander seeds and cumin seeds until they are aromatic. Set aside.
2. Next, dry roast fennel seeds, pepper, and fenugreek seeds for 1 minute. Set aside.
3. Dry roast nutmeg, cinnamon, cardamom, and cloves. Set aside.
4. Let all the spices cool down completely.
5. Transfer them to a spice mixer.
6. Grind into a fine powder.
7. To this, add turmeric powder and ginger powder. Pulse everything together so that they are well combined
8. Take 2 cups of water, jaggery, and 2 teaspoons of kashaya powder in a saucepan.
9. Bring it to a boil and let it brew for 2-3 minutes.
10. Turn off the heat and add milk. Mix well.
11. Strain it using a tea strainer
Healthy kashayam is ready to be served
Kashaya with Kashayam Powder
For Kashaya powder
- ½ cup coriander seeds
- ¼ cup cumin seeds
- 2 tablespoon fennel seeds
- 2 teaspoon pepper
- 6-8 cardamom
- 12-15 cloves
- 2 small pieces cinnamon
- 1 nutmeg
- ½ teaspoon fenugreek seeds
- 1 teaspoon turmeric powder
- 2 teaspoon ginger powder
- 2 cups water
- ¼ cup milk
- 2 teaspoon kashaya powder
- 1 tablespoon jaggery or as per taste
To make kashaya powder
- Dry roast coriander seeds and cumin seeds until they are aromatic. Set aside
- Next, dry roast fennel seeds, pepper, and fenugreek seeds for 1 minute. Set aside
- Break the whole nutmeg into small pieces
- Dry roast nutmeg, cinnamon, cardamom, and cloves. Set aside
- Let all the spices cool down completely
- Transfer them to a spice mixer and grind into a fine powder
- To this, add turmeric powder and ginger powder. Pulse everything together so that they are well combined
- Kashaya powder is ready
To make kashaya
- Take 2 cups of water, jaggery, and 2 teaspoons of kashaya powder in a saucepan
- Bring it to a boil and let it brew for 2-3 minutes
- Turn off the heat and add milk. Mix well
- Strain it using a tea strainer
- Serve kashaya warm