Spiced Agni broth is deliciously warm and spiced beverage that can be sipped before a meal to stimulate digestive enzymes. The broth is potent with several anti-inflammatory spices that also offer a wide spectrum anti-viral properties and support our overall immune system during the COVID-19 pandemic times. It has been our family's favorite quarantine cooking dish and is helping us to stay safe and healthy.
Agni is a Sanskrit word and it means fire. But it means so much more than that….in fact if one dives deeper you may find more than 30 definitions of the word Agni. When I am talking about Agni in this video, I am referring to agni as digestive fire from an ayurvedic perspective.
Ayurveda teaches us that we are as strong as our agni. If our agni is strong, we are able to digest food efficiently and easily assimilate our daily experiences. On the other hand, if agni is weak, our body won’t digest well, creating toxic residue or ama that lodges deep in our cells.
This spiced broth supports our agni or overall digestion any time of the year but especially during spring moths or times when we are prone to cold, allergies and flu season.
Watch the video to learn more about the spices and follow the directions.
SPICED AGNI BROTH
Serving – 6
2 tablespoon sesame oil
1 teaspoon cumin seeds
1 tablespoon ginger - finely chopped
1 tablespoon garlic - finely chopped
1 tablespoon fresh turmeric root - finely chopped (if available)
6-7 fresh or dried curry leaves (optional)
4 inch of cinnamon bark
6 black peppercorns
1 teaspoon turmeric powder
6 cups of water
Salt to taste
½ cup of fresh basil leaves – finely chopped
½ cup fresh cilantro leaves – finely chopped
Juice of 1 lemon
Heat oil in a large soup or stock pot. Add cumin seeds and let them sizzle.
Add chopped ginger, garlic and fresh turmeric root (if available). Fry for 30 seconds while constantly stirring.
Take cloves, cinnamon and black peppercorns and gently crush them together in a mortar pestle. Add this to the pot and fry them as well for 15-20 seconds.
Add turmeric powder. Remember to constantly keep stirring and adjust heat of the pot as necessary so you don’t burn any of the spices.
Add 6 cups of water and salt to taste.. Allow this broth to come to a boil.
Once the broth is boiling, reduce the heat to medium high and add finely chopped fresh cilantro and fresh basil leaves.
Lastly, add juice of 1 lemon and turn off the heat.
Serve this spiced agni broth in a mug or a soup bowl. I prefer a mug and it is easy to sip.
Enjoy this clear broth at the beginning of a meal to stimulate the digestive enzymes and ignite the agni.
Did you try this recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #bespiced
Cook up some love and beSPICED