Guava leaf or Leaf powder kashayam (Decoction)
Feb 06, 2024
Guava leaf kashayam / Decoction is a traditional herbal tea made from guava leaves, renowned for its health benefits, including its ability to help in managing diabetes, improving digestion, and reducing menstrual cramps. Here's a simple recipe to make guava leaf kashayam / decoction at home:
- 10-15 fresh guava leaves or optionally 3-4 tea spoons of powder
- 4 cups of water
- 1 or 2 pieces of ginger (optional, for added flavor and benefits)
- local honey or palm jaggery (optional, for sweetness)
If using the leaves, clean the leaves: Begin by thoroughly washing the guava leaves under running water to remove any dirt or impurities.
Prepare the Ginger: If you're using ginger, wash it well and crush it slightly. This helps to release its juices and flavor.
Boil the Water: In a medium-sized pot, bring the 4 cups of water to a boil.
Add Guava Leaves and Ginger: Once the water is boiling, add the washed guava leaves and the crushed ginger to the pot.
Simmer: Reduce the heat and let the mixture simmer for about 15 to 20 minutes. This allows the water to absorb the essence and nutrients from the guava leaves and ginger. The water will reduce in volume, concentrating the kashayam.
Strain: After simmering, remove the pot from heat and strain the liquid to remove the leaves and ginger.
Sweeten (Optional): If you prefer a bit of sweetness, you can add local honey or palm jaggery to taste. Stir well until fully dissolved. It’s best to add sweeteners after the kashayam has slightly cooled to preserve the natural benefits of local honey or palm jaggery.
Serve Warm: Serve the kashayam warm for the best experience and health benefits.
- Consumption Advice: Guava leaf kashayam can be consumed once or twice a day, based on your preference and health requirements. It's always a good idea to consult with a healthcare provider before adding any herbal remedy to your routine, especially if you have underlying health conditions or are pregnant.
Storage: If you have leftovers, you can store the kashayam in a refrigerator and gently warm it up before drinking. However, it's best consumed fresh.