Dry Ginger and Pepper Herbal Tea (Kava)
A traditional Gujarati herbal decoction known as 'Kava', revered for its warming properties and ability to soothe colds or digestion. This concentrated brew features a potent blend of white peppercorns, dry ginger, and aromatic ganthoda (long pepper root), all balanced by the gentle sweetness of rock sugar. Best sipped piping hot, it offers a spicy, earthy flavor profile that provides immediate comfort and warmth.
Ingredients
- 25 whole White peppercorns (Originally '25 count, weight 2 aani bhar'. Approximately 1/2 teaspoon.)
- 5 pieces Long pepper root (Ganthoda/Pipramul) (Originally '5 knots, weight 2 aani bhar'. Can substitute with 1/2 teaspoon ganthoda powder.)
- 1/4 teaspoon Dry ginger powder (Sunth) (Originally 'weight equal to 15 white peppercorns'. Estimated quantity.)
- 1 tablespoon Rock sugar (or granulated sugar) (Originally '1 tola Chinai sakar'. Can use regular sugar if rock sugar is unavailable.)
- 3/4 cup Water (Originally '1.5 pasher'. To be reduced to '0.5 pasher' (approx 1/4 cup).)
- 3 pods Green cardamom pods (Optional. Originally '2-3 cardamom seeds'.)
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Instructions
- 1Coarsely crush the white peppercorns, long pepper root (ganthoda), and dry ginger. If using cardamom, crush the seeds slightly as well.
- 2In a small saucepan (traditionally a tinned vessel), combine the cold water, rock sugar, and the crushed spice mixture. Cover the pan and place it over low heat.
- 3Simmer gently until the water has evaporated and reduced to about one-third of its original volume (approximately 1/4 cup or 'half pasher').
- 4Remove from heat. Strain the liquid through a clean muslin cloth or fine mesh sieve. Drink the kava while it is very hot.
- 5The leftover spices can be saved. Add fresh water and sugar to the residue to boil and make a second batch the next day. This can be repeated for up to two days before discarding the spices and starting with fresh ingredients.
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