Ginger is a common ingredient in Asian and Indian cuisine. However, ginger has been used for its medicinal properties for centuries among many cultures.Ginger has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain.
Turmeric, the main spice in curry, is arguably the most powerful herb on the planet at fighting and potentially reversing disease.
TURMERIC AND GINGER ICED TEA FROM FRESH ROOT
Ingredients:
2 cups plus 6 cups of water. (2 cups for steeping, 6 cups of cool water to add to your steeped concentrate).
4 inches of fresh turmeric, thin sliced or chopped.
Four inches of fresh ginger (or less if it’s the fatter ginger variety but it’s hard to go wrong), thin sliced or chopped (including the skin is fine).
1 teaspoon ground black pepper.
1/4 -1/2 cup of honey.
Preparation:
Curcumin and other curcuminoids (key which are chemical compounds in turmeric) offer numerous health benefits since they are powerful antioxidant, anti-inflammatory, antiseptic, anti-fungal, anti-bacterial agents.
With either dried or fresh root, your process is generally the same:
Put the turmeric, ginger, and pepper to a pan to boil. Bring to a boil.
Add the honey in the heating phase to help it dissolve. If it is high-quality raw honey, let the mixture to cool a bit before adding it.
If you are using fresh root, you can save it and make more tea. If you are using powder, we recommend straining your mix through cheesecloth or a tight-weave strainer simply to remove some of the gritty powder.
You now have a concentrate. Cool it in your fridge and dilute it to taste. We would add an extra 6 cups of water to the mix as the recipe calls for however you may wish to add even more water for a lighter drink.