RECIPE: Spice Teas

SaveAGram spices are versatile and can be enjoyed in teas as well as in your cooking. Here are a few of our favourite simple combinations, for a single cup (scale up if you're making a pot). You can also get adventurous and invent your own blends based on what you like.

None of these recipes have sugar, but if you prefer a sweeter tea, feel free to add jaggery / honey / sugar.

We recommend spices are left to infuse for a minimum of 10 minutes, but the longer you infuse them, the more flavourful the teas will be.

CLOVE TEA

Relieves nausea

• Infuse 1 tablespoon cloves in 1 cup hot water (you can grind the cloves first for a stronger flavour if preferred)

• Add a cinnamon stick too if you like a sweeter flavour
  

CUMIN TEA

Good for digestion

• Infuse 1 teaspoon cumin seeds in 1 cup hot water

FENUGREEK TEA

A traditional diabetes remedy, and used to boost milk supply for breastfeeding mothers

• Infuse 2 teaspoons fenugreek seeds in 1 cup hot water

MACE & TURMERIC TEA

Packed with antioxidants

• Infuse 1 piece mace and 1/2 tsp turmeric in 1 cup hot water

MASALA TEA

Delicious and comforting, any time of day

• Pound 6 black peppercorns, 3 cloves, 1 piece mace and 6 cardamom pods, and put in a pot.

• Add 2 pieces dry ginger, 1 cinnamon stick and 1 tablespoon of loose black tea leaves (or 1 teabag) per person to the same pot

• Add 1 cup of hot water per person, and bring to a boil

• Once bubbling, switch fire off and leave to infuse for at least 10 minutes

• Add milk as desired, then bring to a boil again

• Strain and serve