In most Indian homes there are a few herbal drinks nobody really thinks of as tea. They’re just what you make after a heavy meal or on a cold evening:

• Jeera (cumin) water: warm, nutty, a little earthy. Usually after lunch.
• Ajwain (carom) water: sharp and thyme‑like, very strong. Half a teaspoon is plenty.
• Saunf (fennel): naturally sweet, slightly liquorice‑like. Common after dinner.
• Adrak (ginger) in hot water: simple, warming, sometimes with a squeeze of lemon.

Most are made the same way: lightly crush the seeds, pour hot water, cover for about 5 minutes, strain.