Ajwain Chai is an excellent tea made with Ajwain seeds also known as carom seeds, fennel seeds, cardamom and tea leaves. Ajwain almost looks and smell similar much like cumin seeds. They are pungent to taste and compliments well in dals, breads and root vegetables. They help ease digestive systems.
This variation of tea containing Ajwain has a bitterer, complex flavor but is exceptionally good for curing people suffering from regular common cold. It is fantastic and is soothing too. A basic Chai recipe is basically black tea brewed with selected spices and milk. They are a variety of variations in making Chai or tea which includes Elaichi Chai (green cardamom tea), Ginger chai, Masala Chai etc. Chai masala is a wonderful dark brown powder that is a combination of various spices, condiments and herbs mixed and powdered together and added to the tea while making. Each ingredient or spice adds subtle flavor changes and brewing methods vary widely which leads to a delicious flavor, great aroma and a refreshed drink especially in winters and monsoon.
Ajwain is an ingredient that is cultivated in black soil particularly along the riverbanks throughout India and also Iran, Egypt and Afghanistan. This valuable ingredient is used in unani and ayurvedic medicines. Ajwain is pungent and bitter, spasmodic, germicidal, antiseptic, digestive, antipyretic, expectorant and an extra ordinary tonic.
Ajwain seeds consist of moisture, protein, fat, minerals, fiber, carbohydrates, calcium, phosphorus, iron, carotene, thiamin, riboflavin and niacin. The ajwain seeds combine the powerful and stimulant qualities of capsicum, bitter property of chiretta and anti spasmodic qualities of asafoetida. An essential oil is extracted by steam distillation of the crushed seeds of ajwain. This valued considerably in medicine on account of the presence of thymol. For a long time, this oil was the main source of thymol and has been used as a carminative medicine from the ancient times. Famous Greek physician like, Dioscrides and Gelen used it in various medications. Some very valuable unani medicines are prepared from ajwain seeds.
For preparing the Ajwain chai, firstly in a saucepan pour 2 cups of water and add ajwain, saunf and cardamom and boil well. Then add good quality tea leaves to it and leave it for about 3-4 minutes. Add honey as per your taste before consuming it. One can also add a small piece of ginger to enhance the flavors and taste. Ajwain Chai is best taken after having a heavy and hearty meal.
To try this wonderful Ajwain chai recipe, do click on the below link for detailed recipe:
Ajwain Chai can be taken by anybody as it does have milk or sugar. It’s refreshing, soothing and delectable to taste and mainly improves rejuvenates the system and aids in digestion. Stimulates metabolism and is useful in colds and reduces cough in those people who are prone to common cold. Ginger is another amazing ingredient which has been used extensively for its health benefits since ages. It relaxes muscles and improves circulation of blood. It reduces inflammation, flatulence and helps in thinning of blood.
In India, most masala-chai makers boil their tea for a fuller flavor, because boiling the spices is key to releasing their full flavor. However, I often find that the tea gets too bitter when the leaves are also boiled. Street chai in India balances this astringency by adding loads of milk and sugar. For everyday drinking, less sweetness and dairy is better.
Some people in the West add sweetener at the very end, but it doesn’t make much difference when you add it if it’s hot. The only advantage of adding it first is that it is sure to dissolve fully (which may matter if you’re adding a huge amount of sugar) and the only advantage to adding it at the end is that each person can determine how much/what kind of sweetener they want.