3 Ways To Add This Cooling Spice To Your Day

The summer months can be quite exhausting & adding a cooling spice to your day can help keep the acidity & nausea at bay. try these out!
fennel seeds

Spices can add such amazing flavour to our dishes. But did you know there are some spices that we can use to stay cool when the sun is beating down on us & making us nauseous, causing heartburn and just plain super hot! 

They actually help regulate our internal body heat temperature.

We curated 3 recipes for you that are

✅ Cooling to the body

✅ Great for Digestion

✅ Easy to make

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Variyali Sharbat

Variyali sharbat or saunf sharbat is a healthy fennel seed drink to beat the summer heat.


  • 2 Tbsp Variyali/Saunf/Fennel Seeds
  • 3-4 Tbsp Misri/Regular Sugar – 3-4 tbsp, as per taste
  • 4 Cups Water
  • 1 Tbsp Black Raisins


  1. Take 2 tbsp of the saunf and crush it in a mixie or hand pound it.
  2. In a bowl, add the saunf, sugar and water.
  3. You can also add black raisins while soaking fennel seeds.
  4. If using black raisins in this recipe, then decrease the sugar quantity.
  5. Mix everything and soak it overnight or 4-5 hours.
  6. Once soaked nicely, mash the raisins if added.
  7. Strain the liquid & squeeze the soaked variyali/ saunf seeds to get all its flavour
  8. Serve refreshing Variyali Sharbat during hot summer days.

You can also add some chopped mint leaves & a squeeze of lemon while serving.
You can substitute sugar with jaggery or honey.

Thandai Masala for Thandai Sharbat

Image Source: https://www.tashasartisanfoods.com/

Thandai Masala is a delicious spice powder mix that is used to make a special cold drink Thandai, which is popular during Holi season. But drinking this in the summer months is actually quite refreshing and cooling for the body.


  • 1/4 Cup Almonds
  • 1/4 Cup Pistachio
  • 1/4 Cup Cashewnuts
  • 2 Tbsp Poppy Seeds
  • 2 Tbsp Melon Seeds
  • 2 Tbsp Fennel Seeds
  • 10 Pods Green Cardamom, seeds only
  • 2 Tbsp Dried Rose Petals
  • 1 Tsp Black Pepper
  • 1/4 Tsp Nutmeg
  • 1/4 Tsp Saffron


  1. Place all the ingredients in a clean, dry coffee/ masala grinder.
  2. Grind to a fine powder. At this stage, you can sieve the powder and grind the residue again. I skipped this step and left my mix a little chunky.
  3. Store in airtight jar and refrigerate.

Instructions for sherbat

Blend a glass of milk ( I used Almond Milk), some sugar or any sweetener of your choice ( I used jaggery powder), according to your taste and 2 tsp of this mix in your blender. Taste and adjust for sweetness. Chill and enjoy!


You can sieve the powder and grind the residue again for a finer powder.


Follow the recipe and watch the video to know how to curb acidity and heartburn, and get the right benefits of collagen.


  • 1 ½ Tsp White Sesame Seeds
  • 3 Tsp Black Sesame Seeds
  • 3 Tsp Flax Seeds
  • 1 Tsp Sunflower Seeds
  • 1 Tsp Jeera (Cumin Seeds)
  • 3 Tsp Saunf (Fennel Seeds)


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