Kashaya (spiced herbal drink)
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A warm drink of roasted coriander, cumin, pepper and dry ginger boiled with jaggery and milk, drunk in many Karnataka homes in place of coffee.
Region: Karnataka (especially Malnad and the coast)Occasion: Mornings and evenings, especially in the rainy season or when unwellTime: 20 minServes: 4Vegetarian
Ingredients
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- ½ tsp fennel seeds
- 1-inch piece dry ginger (shunti)
- 3 cups water
- 3 tbsp grated jaggery
- 1 cup milk
Method
- Dry-roast the coriander, cumin, pepper and fennel until fragrant. Cool and grind coarsely with the dry ginger.
- Boil 2 tsp of the powder in the water for 5–7 minutes.
- Add jaggery and stir until it dissolves.
- Add milk and bring just to a boil.
- Strain and serve hot.
History
Kashaya means a decoction in Sanskrit and Kannada. Families in Karnataka keep a jar of kashaya powder made to their own mix of spices.
Significance
In the heavy rains of Malnad and the coast, kashaya is a daily warming drink and a home remedy for colds. It contains no caffeine.