This is why ajwain is added to kadak chai in rajasthan

For Indians a warm cup of chai is not just a beverage, rather it is an emotion that we live every day, from beginning the day on a happy note to winding up a hectic day, a hot cup of kadak chai can fix everything. Interestingly, much like India’s diversity, the culture of the country also varies from one region to another. For instance, Raw Cha (black tea) from Bengal or Masala Nimbu Chai from Banaras or Gur wali Chai from Punjab to Rajasthan’s Ajwain chai, the diversity of flavours in every region gives a chai a unique definition! Here’s all you must know about Ajwain chai.

Ajwain, also known as carom seed is a common kitchen spice that needs no introduction, from making detox water to adding a strong flavour to paratha, this spice is versatile, but adding it to desi chai may seem too much, but wait until you know why it was added to tea in some parts of Rajasthan. Ajwain is known for its potent properties that help in naturally boosting digestive health, this is because ajwain can naturally stimulate digestive enzymes that help in reducing bloating, acidity, and indigestion, and also helps in im[proving overall health.

Ajwain is naturally rich in Thymol, a compound that activates digestive enzymes and promotes faster breakdown of food, which helps in better absorption of nutrients and also helps in better bowel functioning, which helps in boosting metabolism. Rajasthani food is predominantly rich and spicy as most of the snacks and delights are fried in oil and ghee, which makes it tough for the body to digest, and this was one of the reason a small teaspoon of ajwain and other digestion-friendly spices were added to chai, which was relished with snacks and certain meals. Adding ajwain helps prevent gas, bloating, and indigestion by improving fat metabolism and gut health.

Ajwain has antibacterial, antifungal, and anti-inflammatory properties. When included in the chai, it helps soothe common ailments such as cold, cough, and inflammation, aligning with the traditional use of kadak chai as a warming, health-promoting beverage during cold seasons. It also supports immunity and balances bodily energies according to Ayurveda, especially beneficial in the dry desert climate of Rajasthan.

Much like adrak, elichi, saunf and cinnamon, adding ajwain also enhances the taste and experience of tea and adds a strong punch of taste and health.

How to make Rajasthan Ajwain Chai

Ingredients:

1 cup water

1 cup milk

2 teaspoons strong black tea leaves

1 teaspoon ajwain (carom seeds)

2-3 green cardamom pods, crushed

1 small piece of fresh ginger

Sugar as per taste

To begin with this easy recipe, boil ajwain and other spices, start by putting water in a saucepan. Add the ajwain seeds, crushed cardamom, and crushed ginger if using. Bring the water to a boil, allowing the spices to release their aroma and flavor. Boil for about 3-4 minutes on high heat.

Add the black tea leaves to the boiling water and let it boil for another 3-5 minutes. This infuses the tea with a strong flavor, characteristic of kadak chai. Pour in the milk and add sugar as per taste. Let the chai simmer on medium heat for 3-4 minutes. The tea should be strong and rich.

Allow the tea to reach a rolling boil once again. This step intensifies the strength and boldness of the chai. Turn off the heat and strain the tea into cups. Serve hot.