Development Herbal Tea Blend with Medicinal Spices

Abstract

Herbal teas are widely consumed functional beverages prepared using medicinal herbs and spices possessing therapeutic properties. The present study was aimed at the formulation and evaluation of spices-infused herbal tea using medicinal ingredients such as cinnamon, clove, cardamom, black pepper, fresh ginger, and dry ginger. These medicinal spices are rich in bioactive phytoconstituents including polyphenols, flavonoids, alkaloids, terpenoids, and essential oils, which exhibit antioxidant, antimicrobial, anti-inflammatory, digestive, and immunomodulatory activities. The increasing prevalence of lifestyle-related disorders and growing awareness regarding natural healthcare have increased the demand for herbal beverages with health-promoting benefits. The crude drugs were collected from the local market, dried, powdered, and sieved to obtain fine powder. Two formulations were prepared: powdered herbal tea and honey-infused herbal tea shots. Organoleptic evaluation parameters such as colour, odour, taste, texture, and shape were assessed. Flow rate analysis and preliminary physicochemical evaluations were also performed to determine the quality and handling properties of the formulation. The herbal tea formulations exhibited pleasant aroma, acceptable taste, and desirable physical characteristics. Formulation-I showed a spicy taste with powder texture, whereas Formulation-II exhibited sweet taste with smooth and spherical characteristics due to the addition of honey binder. The formulations demonstrated promising potential as natural antioxidant and health-promoting beverages. The study concluded that spices-infused herbal tea can serve as a beneficial caffeine-free functional beverage with potential applications in preventive healthcare and nutraceutical industries.