Zizira’s herbal tea blends are easy to make and require no hassle whatsoever. You can make the perfect cup of Valerian Tea, Ing Makhir Fit Tea or any other tea blend in the mix in just under 3 steps:
• Boil water
• Steep your tea blend
• Enjoy you perfect cup of herbal tea!
Pro Tip- Adding raw honey to your teas amplifies the flavour and leaves you feeling even more refreshed or relaxed.
Herbs and Spices
Gotu Kola Sambol Recipe
Gotu Kola sambol is a herby coconut salad popular in Sri Lanka
Small bunch of Gotu Kola, washed (alternatively use curly leaf parsley or curly kale)
1 large tomato, finely chopped
1 small green finger chilli, finely sliced
6 small red shallots, finely sliced
½ fresh coconut (alternatively use 200g/7oz fresh coconut flakes)
1 tbsp Maldive fish flakes (dried tuna flakes, also known as Maldive chips)
½ lime, juice only table salt, to taste
- Finely chop the Gotu Kola, including the stalks, and place in a large bowl.
- Add the tomatoes, chilli, and shallots and mix together.
- Using a coconut scraper, scrape out the coconut flesh into a bowl.
- Add a couple of handfuls of coconut flesh to the bowl, along with the Maldive fish flakes, lime juice, and a little salt.
- Mix well to combine, taste, and add more salt if desired.
Known as ‘Nature’s Valium’, Valerian root can be used to make a herbal tea or a tincture for relieving stress and headache.
Stinging Nettle leaves
Once processed (cooked, dried, or frozen) the Stinging Nettle leaves do not sting anymore and it can be used to make nettle tea or you can even cook it with other leafy greens.
Szechuan pepper has a peppery, citrus flavour to it which gives it a nice kick to your dishes. It is mostly ground or roasted before adding it to your savour dishes or salads.
Hailed as the ‘king of spices’, black pepper is used in almost every dish that we make at home. Be it stews and broths, to curries and salads, black pepper is one condiment that does not need any introduction.
Lemongrass is an aromatic herb which is perfect for your broths and stews. It has a citrusy and lemony flavour and adds a nice zing to your recipes. Here’s a couple ways in which you can you use lemongrass.
- Pour 1 cup of boiling water over 1 to 3 teaspoons of dried lemongrass chunks
- Steep for at least five minutes
- Strain the tea
- Enjoy hot or add ice cubes for iced lemongrass tea
250 g lemongrass chunks
1/4 tsp salt
1 L of water
150 g powdered sugar
4 large ice cubes
- Heat 1 L of water in a large pan over medium heat.
- Add in the lemongrass and simmer for about 5-8 minutes.
- Strain the water into a large jug.
- Add the sugar and salt, stir well until dissolved, and pour the mixture into another pan.
- Bring it to a boil and remove it from the flame. Allow it to cool completely.
- Add some ice cubes to a glass and pour the juice over it.
- Serve chilled.
Perilla seeds are aromatic, and they have a delicious nutty flavour. They are used as a spice and makes delicious chutneys and salads. The locals of Meghalaya roast and ground perilla seeds, and mix them with vegetables such as radish, boiled bitter gourd, cabbage to make healthy nutritious salads.
Cinnamon is used both in-ground and stick forms and is an essential ingredient for baking bread and desserts. It can be used as a flavour for chocolate dishes, drinks, in syrups for fruit salads and even meat or veggie stews.
Bay Leaf Powder
1. Tej Patta Chai: We Indians love ‘tej patta chai’. It is also called ‘Masala chai’ because of its strong, spicy taste.
Ingredients you need:
4-5 cups water
1-2 teaspoon of black tea leaves
1-2 dried bay leaves
2 slices of ginger
2 cups of milk
How to prepare tej patta chai:
- Heat water in a container and bring it to a boil.
- Add the black tea leaves and continue boiling for 4-5 mins.
- Add ginger slices and bay leaves to the mixture.
- Add milk and keep boiling for 3-4 mins.
- Your tej patta chai is now ready.
- Take it off your stove or heater. Strain it using a sieve. Pour into a cup and add sugar for sweetness.
- Enjoy every sip of this refreshing bay leaf tea.