Anise Water for Infants
A traditional herbal infusion used historically as a digestive aid or "gripe water" for infants. This gentle remedy combines the warming properties of aniseed, whole nutmeg, and dill seeds, simmered to extract their aromatic oils into a soothing water. Historically served with a touch of sugar and salt, it represents a classic home remedy from the turn of the 20th century.
Ingredients
- 1 teaspoon Anise seeds (Originally '0.25 tola'. Converted to modern volume (approx 3 grams).)
- 1 whole Whole nutmeg (Use a fresh whole nutmeg.)
- 1 pinch Dill seeds (Cleaned.)
- 3 seeds Embelia ribes seeds (Vavding) (Traditional digestive herb. Can be omitted if unavailable.)
- 2 cups Water (Originally '4 pasher' (approx 1 sher/470ml).)
- 1 pinch Sugar (Added to taste before serving.)
- 1 pinch Salt (Added to taste before serving.)
Instructions
- 1In a small saucepan (traditionally a tinned vessel), combine the anise seeds, whole nutmeg, dill seeds, and Embelia ribes seeds with the cold water.
- 2Cover the pan and place over low heat. Allow the water to come to a gentle boil (wait for 3 to 4 bubbles to appear), then immediately remove from heat.
- 3Strain the liquid through a clean cloth. Remove the whole nutmeg and set it aside (it can be reused for up to 3 days). Discard the remaining seeds and residue. Prepare fresh water every 12 hours.
- 4When ready to serve, take the required amount of the prepared water, mix in a pinch of sugar and a tiny pinch of salt. Historically, this was given every 3 to 4 hours.