The kadha can trace its origins to the traditional practices of Ayurveda. AYUSH, the Ministry of Ayurveda, Yoga and Naturopathy, Unani, Siddha and Homeopathy, recommends it for boosting immunity. The ministry website advises one to drink the kadha twice a day with a list of ingredients that are common to almost every kadha. A 2020 study, published in Journal of biomolecular structure & dynamics, even found it effective in reducing the risk of and treating COVID 19.
Common Ingredients Used in a Kadha RecipeWhile there may be some twists in every recipe, most decoctions follow some common ingredients. Most of these ingredients are easily found in almost every Indian kitchen.
When to drink the kadha?The kadha recipe is similar to herbal tea. But unlike most teas, it is not recommended in the morning, especially on an empty stomach. You can take it mid-morning, in the evening, or at night. It should be taken hot. For the sake of convenience, you can also prepare the kadha in the morning and sip it throughout the day. You can sweeten it with honey or jaggery.
This miraculous kadha recipe is also now available in conveniently-packaged effervescent tablets with Wellbeing Nutrition. Each tablet contains echinacea, coriander, mulethi, kulinjan, tulsi, black pepper, turmeric, amla, adulsa, dry ginger, bharangi, shankapushpi, and kalmegh. All you have to do is drop one tablet of our Grandma’s Kadha in a cup of hot water and your immunity-boosting brew is ready.
● Ministry of Ayush official website, https://www.ayush.gov.in/
● Evaluation of traditional ayurvedic Kadha for prevention and management of the novel Coronavirus (SARS-CoV-2) using in silico approach, Dharmendra Kumar Mauryaa, and Deepak Sharmaa, Journal of Biomolecular Structure and Dynamics, 2020, doi: 10.1080/07391102.2020.1852119, (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7754934/)
● The Clinical Efficacy and Safety of Tulsi in Humans: A Systematic Review of the Literature, Negar Jamshidi and Marc M. Cohen, Evidence-based Complementary and Alternative Medicine, doi: 10.1155/2017/9217567, (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5376420/)
● Piperine-A Major Principle of Black Pepper: A Review of Its Bioactivity and Studies,Zorica Stojanovi´c-Radi, Milica Pej, Marina Dimitrijevi, Ana Aleksi, Nanjangud V. Anil Kumar, Bahare Salehi, William C. Cho, and Javad Sharifi-Rad, Applied Sciences, (applsci-09-04270.pdf)
● Using Black Pepper to Enhance the Anti-Inflammatory effects of Turmeric, Barbara Olendzkijennifer Chaiken, (https://www.umassmed.edu/nutrition/blog/blog-posts/2019/6/using-black-pepper-to-enhance-the-anti-inflammatory-effects-of-turmeric/)
● Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe), Qian-Qian Mao, Xiao-Yu Xu, Shi-Yu Cao, Ren-You Gan, Harold Corke, Trust Beta, and Hua-Bin Li, Foods Journal, 2019, doi: 10.3390/foods8060185, (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616534/)
● Cancer Research UK, Echinacea, (https://www.cancerresearchuk.org/about-cancer/cancer-in-general/treatment/complementary-alternative-therapies/individual-therapies/echinacea)
● Coriander (Coriandrum sativum L.): A Potential Source of High-Value Components for Functional Foods and Nutraceuticals - A Review, Najla Gooda Sahib, Farooq Anwar, Anwar-ul Hassan Gilani, Azizah Abdul Hamid, Phytotherapy Research, DOI:10.1002/ptr.4897, (https://www.researchgate.net/publication/234029175)