Pukka [ˈpʌkə] adjective excellent, proper or genuine
ORIGIN [from Hindi pakkā firm, from Sanskrit pakva]
I am feeling so nourished after my first cup of ‘Pukka’s’ Licorice & Cinnamon tea.
I love Pukka’s products so much I can’t choose my favorite!
There are too many to list here, so I intend to do a few more insights onto their products, one at a time, over the coming weeks.
Isn’t it nice to have someone else help cut the wheat form the chaff for you?!
So, back to my cup of tea…
I hadn’t tried this blend before so was super excited to give it a test drive.
This morning during practice I was reminded by my teacher Sarah Hatcher, that the change of season is upon us.
Indeed it is! So what better time to get a little extra help from this balancing blend of Licorice & Cinnamon.
Ayurvedically speaking this change of season that is upon us can cause vata imbalances and all sorts of instabilities in the body
Not only is it extremely balancing, it also helps with any seasonal respiratory stuff that may be ‘coming up’, if you will!
I did a little extra research into the contents of this delicious tea… read on…
Licorice is one of the most widely used medicinal herbs worldwide and is the single most used herb in Chinese medicine today. It was used by the Egyptians as a flavoring for a drink called Mai-sus, and large quantities were found in the tomb of King Tut for his trip into the afterlife. Pliny the Elder recommended it to clear the voice and alleviate thirst and hunger. Dioscides, when traveling with Alexander the Great, recommended that his troops carry and use licorice to help with stamina for long marches, as well as for thirst in areas of drought. In the Middle Ages it was taken to alleviate the negative effects of highly spicy food or overcooked food. It was also used for flavoring tobacco, and as a foaming agent in fire extinguishers and beer. In a recent survey of Western medical herbalists, licorice ranked as the 10th most important herb used in clinical practice. An astonishing number Chinese herbal formulas (over 5,000) use licorice to sweeten teas and to “harmonize” contrasting herbs. Its first documented use dates back the time of the great Chinese herbal master Zhang Zhong Zhing, about 190 AD, but it was certainly used for many centuries prior to this. In 1914 the Chicago Licorice Company began to sell Black Vines, the first in a very long line of licorice based modern candies.
The most common use of licorice world-wide is to treat coughs and colds. Licorice is especially useful for treating coughs with sticky phlegm, or for treating colds that accompany stomach upset. There is a German E Commission Monograph for licorice that lists it use as helpful for catarrh of the upper respiratory, and for gastric ulcers. Chinese medicine also uses licorice to treat various forms of chronic fatigue. Gastric and duodenal ulcers and canker sores can be treated with the herb or with its common derivative, deglycyrrhizinated licorice (DGL). If you use DGL, however, you must remember to chew the capsules or they will not work. Saliva activates DGL .For many centuries, Europeans, especially the English, have consumed large amounts of licorice water (tea) as they feel that it helps to purify the blood.
The word cinnamon, the genus name, probably came from either the Arabic or the Hebrew language, but the species name cassia is from the Greek kassia, meaning to strip off the bark. Its use in Chinese medicine goes back to at least 2700 B.C.E. where it is referred to in several herbal formularies. According to traditional Chinese medicine, it acts to help the body’s “fire” and to help “warm” the kidneys and spleen. It is, however, primarily known for the familiar flavor it imparts to any dish that it comes in contact with.
What a great idea! A whole new world to explore…
Hmmmm, watch this space, I see a nice ayurvedic, autumnal, warming, balancing, blend brewing in my mind already!