Ginger is now well known for its anti-inflammatory qualities but did you know that it also improves digestion and assimilation, agni, and helps to digest and remove toxins and excess in the body.

Drinking this fresh ginger tea regularly is a simple and easy step to feeling light and energetic and to preventing and reducing aches and pains.

This recipe is delicious and makes a satisfying alternative to tea and coffee. The additional spices not only add flavour but reduce wind, cramp, and mucus.

Spring is a great time for allergies and ginger tea may help to reduce hay fever and rhinitis so common at this time of the year.

To make a little less than 1 litre

Ingredients:

I litre of water

2 cm of fresh ginger root

1/4 teaspoon each of cumin, coriander and fennel seeds lightly blended or crushed.

Method:

• Grate the ginger root into the water

• Bring to the boil and allow to simmer for 10 minutes.

• Remove from the heat and add the crushed spices.

• Allow to infuse 5-10 minutes according to taste.

• Filter the tea into a flask and drink throughout the day especially after eating.

I drink ginger tea every day and to make it really easy for myself I find making up a batch of spice mix in advance makes it all quick and easy.

Mix 25g of each spice and blend lightly or crush together and then store the mix in an airtight jar ready to use.

Enjoy your ginger tea with desserts such as Rice Pudding or kheer/payasam. This will help to counter the heavy qualities of the food and assist elimination.

Make every day a happy ginger tea day.