Assam Kadha Herbal Drink

Ingredients

• - 4 cups water
• - 1 inch ginger
• - 1 inch turmeric
• - 6 tulsi leaves
• - 3 black peppercorns
• - 1 small cinnamon stick
• - 2 cloves
• - 1 tsp honey

Method

1. About Assam Kadha: This Assamese herbal decoction has been brewed in homes for generations as an immunity tonic, fever remedy and cold-weather drink. The combination of fresh ginger, turmeric, tulsi and warming spices makes it a gentle daily tonic during the monsoon and winter months.
2. Gather fresh ingredients: For best results, use fresh ginger and fresh turmeric root rather than dried powders. Tulsi (holy basil) leaves should be picked the same day if possible — wilted leaves lose much of their medicinal value.
3. Wash and prepare the ginger: Take a 1 inch piece of fresh ginger. Scrape off the thin skin with the back of a spoon — this removes the skin without losing the flavourful flesh underneath. Crush lightly with the flat of a knife or in a mortar to release the juices.
4. Prepare the fresh turmeric: Take a 1 inch piece of fresh turmeric root. Wash carefully — fresh turmeric stains skin, clothes and surfaces deeply yellow, so wear gloves or wash hands immediately afterwards. Crush lightly along with the ginger.
5. Wash the tulsi leaves: Pick 6 fresh tulsi leaves. Wash gently in cold water and tear roughly with your fingers — tearing releases more aroma than chopping with a knife.
6. Crush the whole spices: Lightly crush 3 black peppercorns and 2 cloves with the back of a spoon. Snap a 1 inch cinnamon stick in half. Crushing the spices opens them up so they release flavour more readily into the water.
7. Boil the water: Pour 4 cups of water into a small pot or saucepan. Place over high heat and bring to a rolling boil. Use a non-reactive pot — stainless steel, glass or enamel, never aluminium, which reacts with the turmeric.
8. Add everything except honey: Once the water is boiling, add the crushed ginger, crushed turmeric, torn tulsi, peppercorns, cloves and cinnamon stick. Reduce heat to low.
9. Simmer slowly: Let the kadha simmer gently for 12 minutes with the pot uncovered. Slow simmering extracts the medicinal compounds without destroying the volatile oils that boiling vigorously would drive off.
10. Watch the colour and aroma: As it simmers, the water will turn a beautiful golden yellow from the turmeric and the kitchen will fill with the warm spiced aroma. The liquid will reduce slightly to about 3 cups.
11. Strain through a fine sieve: Place a fine-mesh sieve over a teapot or jug. Pour the kadha through, pressing the solids gently with the back of a spoon to extract every drop. Discard the spent solids.
12. Add honey at the right temperature: Let the kadha cool for 2 minutes — adding honey to boiling-hot liquid destroys its enzymes and beneficial properties. When the steam has eased and you can comfortably hold a finger near the cup, stir in 1 tsp honey per cup.
13. Serve and dose carefully: Pour into small cups or mugs. Drink slowly while warm. Limit to 2 cups daily — kadha is a tonic, not a beverage; too much can upset the digestive system because of the strong concentration of pepper and ginger. Children should drink only half a cup, well diluted.