Cumin, Coriander, Fennel (CCF) Tea

To make a cup of CCF tea (Cumin, Coriander, and Fennel tea) using seeds, follow this simple recipe:

Ingredients:

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 2 cups of water
• May add ginger and/or cinnamon for extra warmth 

Instructions:

1. Measure the Seeds: Take 1/2 teaspoon each of cumin, coriander, and fennel seeds.
2. Boil Water: Bring 2 cups of water to a boil in a saucepan.
3. Add the Seeds: Once the water is boiling, add the cumin, coriander, and fennel seeds to the water.
4. Simmer: Reduce the heat to low and let the seeds simmer in the water for about 5–10 minutes.
5. Strain and Serve: After simmering, strain the tea into a cup to remove the seeds, and it’s ready to drink.

You can enjoy this tea warm prior to meals or in-between. Drink it up to 2–3 times a day to help with digestion and balance, especially during seasonal transitions like fall.