• 1 tsp whole cloves (6–8 buds)

  • 1 tsp fennel seeds (saunf)

  • 1 tsp fine amla powder (unsweetened)

  • Juice of ½ fresh lemon

  • 1 tsp raw honey

  • Pinch of turmeric powder

  • 1 thin coin of fresh ginger

  • 300 ml filtered water

Procedure

  1. Crush the spices
    Gently bruise cloves and fennel seeds with a mortar and pestle to unlock their aromatic oils.

  2. Simmer
    Combine the crushed spices and ginger with 300 ml water in a small saucepan. Bring to a gentle boil, then lower the flame and simmer for five minutes.

  3. Steep
    Turn off the heat, cover the pan and allow the infusion to rest for another five minutes so volatile compounds remain trapped.

  4. Strain & cool
    Pass the liquid through a fine mesh sieve into a heat-safe glass or mug. Let it cool until pleasantly warm (not scalding) to preserve delicate vitamin C and honey enzymes.

  5. Fortify
    Stir in amla powder until fully dissolved, then add lemon juice, raw honey and a pinch of turmeric. Mix well, inhale the soothing aroma and sip slowly.

Instructions for Use