Dry Spice Ingredients:
(Grind and Make Powder)
5 whole cloves
5 whole green cardamom pods
1 teaspoon crushed dry ginger
5 whole black peppercorns
1/2 tsp dry granulated orange peel
1 tsp cinnamon chips
1/2 tsp dry licorice root chips
2 whole star anise pod
1 quart (4 cups) pure water
Heat water in a non-reactive (enamel, stainless steel) sauce pan. Cover with a lid placed slightly ajar.
Wash and cut ginger into thin coins to break long fibers, then into small, thin julienne strips. Add to pot.
Turn heat down to a medium simmer once a boil is reached, lid ajar.
Crush whole spice ingredients in a mortar and pestle or suribachi.
(If you don’t have these kitchen implements, place the whole spices in a sturdy plastic bag and crush with a heavy rolling pin.)
Once the Ayurvedic tea has brewed, serve hot or warm in mugs with your guests with winter season.