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Kadha (spiced herbal decoction)
काढ़ा: tulsi, ginger, black pepper and whole spices boiled down into a fiery, dark winter brew
When the fog settles over Delhi, Lucknow and the plains of Uttar Pradesh in December, or whenever the monsoon brings coughs round the house, someone puts a pan of kadha on the stove. Tulsi leaves, ginger, black pepper, cinnamon, cloves and sometimes a little ajwain are boiled hard until the water reduces by half, then sweetened with jaggery and sipped in small cups, morning or night. It is not a gentle tea: it is hot, peppery, clove-numbing and earthy, with a dark amber colour and a sweet edge. It is traditionally drunk for coughs and colds; it does not replace medical care, and anyone who is pregnant, on medication or giving it to small children should keep it mild and check with a doctor. The common mistake is simmering it gently like tea: kadha needs a steady boil so the spices give up their strength and the liquid reduces. It is ready when the volume has halved and the brew is deep amber and pungent. Chef's tip: crush the pepper and cloves just before they go in; whole spices hardly flavour the water in this short time.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the kadha
- 2 cups water
- 12 fresh tulsi (holy basil) leavesor 1 tsp dried; Thai holy basil also works
- 1 ⅛ in fresh gingercrushed
- 8 black peppercornscrushed
- 1 ⅛ in cinnamon stick
- 4 clovescrushed
- 1 tbsp jaggery, grated
Optional
- ¼ tsp ajwain (carom seeds) (optional)
- 1 tsp lemon juice (optional)
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What you'll need
Spices & pantry
Fresh ingredients (2)
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Method
0/5 doneStep 1: Crush 1 ⅛ in fresh ginger, 8 black peppercorns and 4 cloves roughly in a mortar.
2 minStep 2: Put 2 cups water in a pan with the crushed spices, 1 ⅛ in cinnamon stick and ¼ tsp ajwain (carom seeds) if using, and bring to a boil over high heat.
3 minStep 3: Add 12 fresh tulsi (holy basil) leaves and keep at a steady boil over medium heat until the liquid has reduced by half and turned deep amber.
10 minStep 4: Stir in 1 tbsp jaggery, grated until dissolved and boil 1 minute more.
1 minStep 5: Strain into small cups, add 1 tsp lemon juice if you like, and sip hot.
1 min
Nutrition per serving
- Calories
- 30 kcal
- Protein
- 0 g
- Carbs
- 7 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kadha (spiced herbal decoction) take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
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