Kruidentheezaad
Herbal Tea Seed gathers caffeine-free infusions made from the seeds of herbs and plants. Seeds such as fennel, anise, caraway, coriander and cardamom carry concentrated, aromatic oils that give these infusions their distinctive taste, ranging from sweet and liquorice-like to warm and spiced.
Seed infusions have a long history in kitchens and teacups across the Mediterranean, the Middle East and India. The whole or lightly crushed seeds are steeped in hot water to release their aroma. None of them contain caffeine, since they come from the seed rather than the tea plant.
Getting the most from seeds
Lightly crushing seeds before brewing helps release their oils and gives a fuller flavour. Steep in freshly boiled water for five to eight minutes, then strain. Fennel and anise give a naturally sweet cup, while caraway and coriander lean warmer and more savoury. Seeds are also used in cooking and baking, so the same jar works in the kitchen and in the pot.
Frequently asked questions
Are seed infusions caffeine-free?
Yes. They are made from plant seeds, not the tea plant, so they contain no caffeine.
Should I crush the seeds before brewing?
Lightly crushing the seeds releases their aromatic oils and gives a fuller flavour. Whole seeds also work with a slightly longer steep.
What do fennel and anise taste like?
Both give a naturally sweet, liquorice-like cup. Caraway and coriander are warmer and more savoury by comparison.
Can these seeds be used for cooking?
Yes. Fennel, anise, caraway, coriander and cardamom are all common culinary spices as well as brewing seeds.
