Dry Ginger and Pepper Herbal Tea (Kava)

Name: Dry Ginger and Pepper Herbal Tea (Kava)
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'.)

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'.)

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.