By Ujjainee Roy
August 28, 2024
As winter sets in, the cold weather often brings with it a range of seasonal ailments such as colds, coughs, and flu. To combat these, traditional Indian kadhas—herbal concoctions made by boiling various spices, herbs, and medicinal plants—offer a natural and time-tested remedy. Kadhas have been a part of Ayurvedic medicine for centuries, valued for their ability to boost immunity, soothe sore throats, and warm the body from within. Here are great ones for monsoon.
Ginger and turmeric are powerhouses of anti-inflammatory and antioxidant properties. This kadha is made by boiling fresh ginger slices and turmeric in water along with a pinch of black pepper and a dash of honey or jaggery for sweetness.
Tulsi, also known as holy basil, is revered in Ayurveda for its medicinal qualities. When combined with cloves, which have strong antimicrobial properties, this kadha becomes a potent remedy for respiratory issues. Boil fresh tulsi leaves with cloves, black pepper, and a bit of cinnamon.
Cinnamon and cardamom not only add a delightful flavor to this kadha but also bring a wealth of health benefits. Cinnamon is known for its ability to regulate blood sugar levels and improve circulation, while cardamom aids digestion and fights off respiratory infections
Black pepper and garlic are both known for their strong antibacterial and antiviral properties. This kadha is particularly effective against colds and flu. To prepare, crush a few cloves of garlic and simmer them with black pepper, cumin seeds, and a pinch of turmeric.
Ashwagandha, an adaptogenic herb, is renowned for its ability to reduce stress and boost immunity. Mulethi (licorice root) is another potent herb known for its soothing effects on the throat and its ability to reduce inflammation.
Ajwain (carom seeds) and bay leaves are both excellent for digestive health, which can often become sluggish during the winter months. This kadha helps in improving digestion, reducing bloating, and relieving respiratory issues. Boil ajwain and bay leaves with a pinch of cumin and black pepper.