Traditional Indian kitchens have long utilised the medicinal benefits offered by various plants and spices such as basil (Tulsi), cardamom (Elaichi), pepper (Kali Mirch), liquorice (Mulethi), mint (Pudina), etc., and traditionally, tisanes made with these plant leaves and/or spices have been in use for centuries for maladies ranging from the serious to the trifling.