Rare ingredient story
- Usheera + parpataka roots: Cooling roots now endangered due to wetland loss.
- Sourcing: Cultivated in Sattvahar's micro-plots irrigated by rain pits.
- Preservation: Roots dried in shade, wrapped in vetiver mats.
The sacred method
- Vessel: Copper lota
- Fire: None
- Timing cue: Steep 8 hours
- Water turns pale amber.
- Aroma reminiscent of monsoon soil.
Ayurvedic & seasonal wisdom
- Dosha focus: Balances pitta and kapha
- Benefits: Prevents bloating, cleanses blood, calms mind before sleep.
- Consumption notes: Sip slowly post-meal or at dawn on empty stomach.
Sojal's revival notes
- Balcony root kits:Subscribers grow mini usheera jars to stay connected.
- Copper memory tags:Each lota engraved with herb names to aid recall.
Ingredients
- 1 tsp sandalwood chips
- 1 tsp usheera (vetiver) root
- 1 tsp dry ginger
- 1 tsp coriander seeds
- 1 tsp musta
- 1 tsp parpataka
- 1 liter water
Method
- Lightly crush dry herbs.
- Add to copper lota with water.
- Steep overnight.
- Strain into clay cups, serve cool.
Preservation actions
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