Cooling Fennel & Coriander Water
Fennel and coriander seeds steeped and cooled, sipped through the day.
Also known as: Saunf dhania pani
Overview
A teaspoon each of fennel and coriander seed is steeped in hot water, then cooled to room temperature and sipped through the day. Distinct from hot fennel tea in both temperature and purpose.
Traditionally used for: A cool sipping water for a warm, burning feeling after meals.
What Your Body May Be Signaling
Concern links already associated with this remedy in the Wisdom Jar library.
Acidity and heartburn
Also described as: acidity, heartburn, acidity-heartburn, acid reflux
Mild bloating
Also described as: bloating, mild bloating, abdominal fullness
What You Can Try
What May Worsen It / Safety Essentials
Chest pain, pain spreading to the jaw or arm, breathlessness or sweating is a medical emergency and must never be treated as indigestion at home. Frequent burning for more than two weeks needs a doctor.
Who should avoid it
- Anyone allergic to seeds in the carrot family
- People with hormone-sensitive conditions
Medicine interactions
- Oestrogen-containing medicines
Pregnancy and breastfeeding: Ordinary culinary strength is customary; avoid strong fennel preparations in pregnancy.
Children: Not needed in medicinal strength for children.
When to Seek Medical Advice
- Burning that wakes you at night
- Difficulty or pain on swallowing
- Vomiting blood or black stools
- Unexplained weight loss
- Chest pain, or pain spreading to the arm or jaw
What does the evidence say?
Traditional use
This entry rests on traditional and household use recorded over generations, not on clinical trials. Treat it as cultural and educational information.