Dylan Coffey, A.W.E.
CCF Tea: An Ayurvedic Formula for Digestion
Coriander, Cumin and Fennel is a traditional formula used in Ayurvedic Medicine as a tea to increase the digestive fire and to dispel stagnant toxins in the body.
In Sanskrit, Agni translates to "ignite" which refers to igniting our digestive fire, while Ama translates to "undigested" or "raw."
Having a balanced Agni allows for food to be properly broken down in the digestive system and converted into nutrients, which are then absorbed into the body.
When the Agni is strong we are able to properly convert food into the beneficial nutrients for the first of the 7 Tissues, known as Rasa Dhatu: Rasa then nourishes the remaining tissues.
Mamsa (Muscle Tissue)
Meda (Adipose Tissue)
Majja (Marrow and Nerve Tissue)
Sukra (Reproductive Tissue)
When our Agni is low, it causes the opposite effect, leading to undigested food which creates toxins in the body - Ama, remember?
It's so important to make sure your "Agni" is functioning properly, and one of the simplest ways to do this is by drinking CCF Tea.
This spice blend is balancing to all three of the doshas - Vata, Pitta and Kapha, making it an energetically balancing tea for everyone.
Here's a quick breakdown of the benefits of each ingredient:
Cumin is a carminative, digestive, and antispasmodic which works specifically on Rasa Dhatu.
Coriander is a carminative, antispasmodic, and diuretic which helps dispel Ama through urination.
Fennel strengthens the Agni without increasing Pitta, stops cramping, and helps to dispel flatulence.
CCF tea is perfect for the upcoming Winter season when we typically feel sluggish and heavy, and our digestion is not as strong as it normally is.
Simply mix equal parts of Coriander, Cumin and Fennel and you have CCF! Throw in a half part of Ginger Root to boost the Agni at all levels and to increase it's Kapha reducing qualities.
1 tbsp to 16 ounces of boiling water, simmer for about 10 - 15 mins and sip throughout the day.