Kadha Recipe For Cough (Ayurvedic Tea)

My mom always made this soothing herbal tea whenever I had a cough. It’s simple to make, full of everyday spices, and comes together in one pot. If you’ve never made a homemade kadha recipe, you’ll be shocked at how quickly it gets you back to good health!

With just a handful of pantry staples and fresh herbs, this kadha recipe for coughs is straightforward yet super healing. If you're looking for more sick-day remedies, try my ginger turmeric shot!

Why I Love This Recipe

This kadha is one of those recipes that instantly takes me back to my childhood whenever I make it. And the best part? It's so easy to make, full of comforting spices, and actually helpful when I'm feeling under the weather!

It all comes together in one pot with simple ingredients you probably already have on hand. The mix of tulsi, ginger, and crushed spices creates a bold, earthy, soothing tea.

It’s great for all ages, especially when the cold and flu season hits or you just need something to calm your throat. Plus, it makes your whole kitchen smell like a spice shop!

Ingredient Notes

Here's an ingredient breakdown of everything you'll need for this kadha recipe.

• Mint Leaves: Add a cooling, refreshing element that balances out the spices.
• Tulsi Leaves: Known for their immunity-boosting and anti-inflammatory properties, tulsi leaves (a.k.a. holy basil) add a perfect herbal note.
• Cinnamon Stick: Gives the tea warmth and a gentle sweetness.
• Cloves: Whole cloves provide a pungent and slightly sweet depth of flavor.
• Cardamom: I use green and black cardamom pods for a fresh, lightly floral flavor (from the green pods) with a slightly smoky note (from the black pods).
• Ginger Root: Adds a touch of heat and spice, while aiding digestion and soothing the throat. Use fresh ginger root here!
• Fennel Seeds: Lightly sweet and aromatic, they calm the stomach and pair well with other warming spices.
• Aniseeds: Offer a licorice-like sweetness that rounds out the spicier ingredients and helps ease coughing.
• Black Peppercorns: Provide a subtle heat and improve absorption of the rest.

Substitutions

• Mint: Replace mint leaves with a drop of peppermint extract or a small handful of dried mint leaves (use half the amount).
• Tulsi: Try fresh basil or dried tulsi (a quarter of the amount) if fresh tulsi isn’t available.
• Cinnamon: Use ¼ teaspoon ground cinnamon in place of 1 whole stick.
• Cloves: Substitute with a pinch of ground clove (use it very sparingly, as ground clove is strong and can overpower the tea).
• Cardamom: If you don’t have whole cardamom, use ⅛ teaspoon ground green cardamom per pod.
• Ginger: Use ½ teaspoon ground ginger if fresh isn’t available.
• Aniseeds: If you don't have aniseeds, replace them 1:1 with extra fennel seeds.
• Peppercorns: For the same warming and absorption-boosting effect, you can use a pinch of ground black pepper (start with a small amount).

How to Make

Making this kadha recipe for coughs is as simple as simmering and serving. Just follow my tips and tricks for the best results!

Preparation

Rinse the tulsi and mint gently under cold water, then pat them dry with a towel. Peel and slice or grate the fresh ginger. Gently crush the spices using a mortar and pestle or place them in a sturdy bag and press with a rolling pin (this helps release essential oils without turning them into powder).

Cooking

Step 1
Add water to a saucepan and place it over medium-high heat. Add the crushed spices, ginger, and cinnamon stick to the pot.

Step 2
Gently tear the mint and tulsi leaves and add them to the pot. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer uncovered for 10 minutes.

Step 3
Remove the pot from the heat and carefully strain the liquid using a fine mesh strainer. Pour into mugs and serve immediately!

Step 4
Optionally, add a squeeze of fresh lemon juice to each mug for brightness and extra vitamin C. Lemon can also help boost absorption of the herbs and spices.

Expert Tip

The secret to a perfectly balanced kadha recipe lies in the way you handle the spices. Don’t grind them into powder (lightly crushing them is key!).

This technique releases the essential oils and aromas without over-extracting bitterness, especially from cloves or pepper. Adding spices to cold or lukewarm water before boiling gives them time to slowly infuse and layer the flavors.

Cooking Tips

• Don't Boil: A gentle simmer helps preserve the subtle flavors of the herbs and prevents bitterness. Once it boils initially, keep the tea at a gentle simmer.
• Don't Chop the Herbs: Tearing mint and tulsi helps release essential oils without bruising or breaking down too quickly. Plus, it's super quick!
• Reduce the Liquid Slightly: Let the tea simmer until it reduces by about ½ cup to help concentrate the flavors.
• Add Lemon at the End: Heat can dull the brightness of lemon juice—add it after straining to keep its fresh flavor and vitamin C content high.
• Taste and Adjust: For congestion, add more black pepper; for digestive relief, increase fennel or anise.
• Serve Warm: Too-hot tea can irritate a sore throat, so let it cool slightly before sipping for maximum comfort.

Frequently Asked Questions

Storing & Reheating

Kadha should be cooled to room temperature before storing to preserve flavor and prevent condensation. Then, follow these storage tips.

Fridge
Keep the leftover herbal tea in a glass jar or an airtight container in the fridge for up to 3 or 4 days.

Freezer
Freezing is not ideal, as it can dull the flavor. But, if needed, freeze the tea in small portions using silicone trays and thaw only what you’ll use within a day.

Reheating
Reheat in a small saucepan over low heat until warm (avoiding boiling). You can also microwave it in 30-second intervals, stirring between.

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