Recipes

Cooking with Medicinal Herbs: Flavor Meets Function
Cooking with Medicinal Herbs: Flavor Meets Function
Your spice rack can also be your medicine cabinet. Herbs like Ginger, Turmeric, Rosemary, Thyme, and Sage do more than taste good — they nourish. Ginger Root Powder: A pinch... Read more...
Cooling Herbal Teas for Berkeley Summers
Summer in the East Bay calls for hydration that actually tastes good. Iced herbal teas are caffeine-free, colorful, and endlessly customizable. Try this simple trio: Hibiscus Flowers: Bright red color, tangy flavor. Lemon Verbena: Citrus lightness that refreshes instantly. Peppermint Leaf: Natural cooling effect. Steep two tablespoons of herbs in hot water for ten minutes, then strain and chill overnight. Serve over ice with a slice of orange. Loose herbs from Lhasa Karnak retain more oils than tea-bag dust, so the flavor blooms even when cold. Read more...
Herbal Hot Toddies and Winter Wellness Recipes
When the Bay Area turns gray, nothing beats a steaming mug of something aromatic and alive. Herbal hot toddies transform simple teas into comfort rituals. Base: Start with Lemon Balm or Chamomile. Add a few slices of Ginger Root Cut.Body: Stir in a spoon of Honey and a squeeze of Lemon.Optional Warmth: Add a splash of whiskey or rum — just enough for that classic toddy kick. For immunity blends, simmer Elder Berries, Cinnamon Chips, and Clove for ten minutes. Your kitchen will smell like old-world apothecary magic. All ingredients... Read more...
The Herbal Barista: Crafting Lattes with Loose-Leaf Herbs
Herbal lattes bring the comfort of a café into your own kitchen — without the caffeine jitters. You only need a saucepan, a fine strainer, and a few loose herbs. Golden Milk: Simmer Turmeric Powder with a pinch of Black Pepper and Cinnamon in your favorite milk for 5 minutes. Add honey to taste. Ashwagandha Latte: Use 1 tsp powder per cup of milk, simmer 10 minutes, strain, and stir in Maple Syrup. Chai Spice Latte: Steep Clove, Cardamom, Cinnamon, and Ginger Root for 15 minutes; add milk and sweetener.... Read more...
Tea Pairings with Food: Elevate Your Meal Naturally
Tea can complement food just like wine. Bright & Light: Lemon Verbena or Tulsi pairs with salads. Rich & Savory: Black Tea with Cinnamon or Cardamom matches spicy dishes. Sweet & Soothing: Chamomile or Rooibos balances desserts. Use one teaspoon per cup, steep to taste, and serve unsweetened to let flavors interact. Every loose-leaf blend at Lhasa Karnak is packed by hand — freshness makes all the difference on the palate. Read more...
How to Make Herbal Syrups at Home
Herbal syrups are easy kitchen alchemy. They blend flavor and function — perfect for winter wellness or fancy mocktails. The Base Recipe: Simmer 1 cup herb in 2 cups water for 15 minutes. Strain and add 1 cup raw honey or organic sugar while warm. Store in the fridge for up to a month. Favorites: Elder Berry Syrup: Classic immunity support. Ginger-Lemon Syrup: Bright and spicy for seltzers. Hibiscus Syrup: Tart and beautifully red. All ingredients can be bought by the ounce at Lhasa Karnak — so you can make... Read more...
How to Brew Traditional Masala Chai
How to Brew Traditional Masala Chai
Want to learn how to brew Masala Chai Spices? Learn more about the ingredients, the recipe method, as well as tips.  Read more...