Step 1
In a small pot, bring 2 cups of water to a boil. Add the ajwain, fennel seeds, cloves, turmeric, and ginger, turn the heat to low, and simmer until the flavors are infused, about 10 minutes. Using a skimmer, remove and discard the solids. Stir in the honey, then remove from the heat. Transfer to mugs and serve hot. (Kadha can be kept in an airtight container in the fridge for up to 3 weeks.)