Kashayams are strong herbal teas/brews. Our grandparents and parents had kashayams to suit every situation. Inji (ginger) kashayam is an ubiquitous one to combat indigestion, dyspepsia, nausea, cough, and cold. Although called inji kashayam, sometimes it includes other herbs or spices. And whether it cures cold or not, it is quite refreshing and restorative on a cold day or when you are under the weather!
Here is the basic inji kashayam. Dried ginger may be used (half as much as the fresh) to make this kashayam.
2 Tbsp Fresh Ginger
1 tsp Whole Black Peppercorns
1 Tbsp Jaggery or Honey or more
Fresh Lime Juice (optional)
If using fresh ginger, chop coarsely and mash slightly. If you have dried ginger, crush into a coarse powder. Crush the peppercorns if you like a strong brew or leave whole for a mild one.
Bring 4 cups of fresh water to a boil; add the ginger, peppercorns, and jaggery and simmer gently for 10 minutes.
Turn off heat, cover, and let rest for 10 minutes.
Strain, add lime juice (and honey, if you are using it) and stir well.
Serve hot or warm. Enjoy!!