The Many Benefits of Cumin Coriander and Fennel Tea (CCF Tea)

written by Anjula March 9, 2019


Cumin, coriander and fennel tea, also known as CCF Tea in Ayurveda has numerous health benefits. This three-seed tea is one of the first teas I learned how to make as I was introduced to Ayurveda. The tea is a beautiful golden color with a mild nutty flavor that simultaneously grounds and nourishes the body.

Known to stimulate one’s digestive fire or “agni,” this tea contains cumin which has long been used to improve digestion, help balance blood sugar and aid with respiratory issues. Cumin is also a good source of iron and manganese. It helps you dispel gas and aids elimination and is particularly good if you have sluggish digestion. It helps with absorption of nutrients and is also a wonderful antidote against acidic foods like tomatoes and chilies.

Coriander, the seed of the cilantro plant,  has been used as a digestive remedy since ancient times and has been shown to be a relaxing spice used to calm an anxious mind. It is also sometimes used in remedies for respiratory problems, urinary issues, and nervous system disorders, while also displaying several benefits to the skin. Coriander can be used safely even when there is inflammation in the digestive system.

Fennel is one of the best herbs for digestion, strengthening agni, stopping cramping and dispelling flatulence. CCF tea is used as a detox tea as well, as it has the ability to encourage the body to break down ama in the GI tract and encourage a subtle detoxification.

Key Benefits of CCF Tea include:

  • Strengthens the digestive fire without aggravating pitta.
  • Supports gentle cleansing of natural toxins.
  • Promotes a comfortable post-meal experience
  • Supports proper function of the urinary system.
  • Considered an Ayurvedic “fat fighter,” this tea has been shown to help maintain weight.



  • Grind the seeds- place the cumin, coriander and fennel seeds in a coffee grinder or use a mortar and pestle to create a fine powder.
  • Place this powder and the water in a small saucepan and bring to a boil. Simmer for 5 minutes until fragrant and remove from heat. Note: If you have the time, try letting the spices soak in the water for up to an hour before simmering.
  • Strain through a fine mesh metal strainer, pour into a thermos and sip throughout the day.

Happy sipping.


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