Photo by Svitlana.
As winter approaches and to help fight off whatever happens to be going around, turmeric, ginger and honey is said to be an incredibly powerful combination that can boost immunity [1].
Using high-quality and ethically sourced ingredients can make a world of a difference to both the taste and effectiveness. Turmeric, with its centuries-old use in traditional medicine, is known for its anti-inflammatory and antioxidant properties. Ginger, a versatile spice, adds warmth and aids digestion. Honey, nature's sweetener, not only enhances flavour but also brings its own set of antibacterial and antiviral benefits.
For this recipe we particularly like using Lakadong Turmeric. This truly is a one-of-a-kind turmeric powder renowned for it's unique 9% curcumin (more than triple the amount seen in other turmerics making it one of the highest levels in the world!) How? It is grown high in the mountain foothills in a small village in Meghalaya, India. The fertile soil experiences heavy rainfall and the perfect weather conditions. Then carefully hand-sliced and sun-dried by a group of women farmers who have been nurturing this heirloom turmeric for generations.
RECIPE:
INGREDIENTS:
- 1 cup of hot water
- 1 teaspoon of Lakadong Turmeric
- 1/2 teaspoon of ginger powder or 1/2 inch of freshly grated ginger
- a teaspoon of honey
HOW TO MAKE:
It can be made either in a pot or simply in a mug.
- In a pot: heat a cup of water over medium heat and add in your ginger and turmeric. Let it simmer for fifteen minutes. Empty into a mug and add honey once slightly cooled.
- In a mug, mix together the turmeric and ginger and slowly pour in hot water. Add honey at the end once the tea has slightly cooled.
TIP: Add more honey if you prefer it sweeter. You can also add a pinch of black pepper to help the gut absorb the curcumin efficiently and of course for a 'lil extra kick! Also, squeezing a few drops of fresh lemon will give a citrusy and refreshing flavour.
💡 according to Āyurveda, it is important honey is not heated to high temperatures as this can affect its benefits and profile.
At Dear Farmer, we're always striving to be more than a brand; it's a commitment to your well-being and empowering small-scale farmers. Our turmeric is sustainably grown with love and dedication to provide you with a moment of comfort and health in every sip. Question? Drop us a message at info@dearfarmer.co.uk
Reference:
1. Prasad S, Aggarwal BB. Turmeric, the Golden Spice: From Traditional Medicine to Modern Medicine. In: Benzie IFF, Wachtel-Galor S, editors. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition. Boca Raton (FL): CRC Press/Taylor & Francis; 2011. Chapter 13. (https://www.ncbi.nlm.nih.gov/books/NBK92752/)
2 comments
Can you drink your turmeric ginger tea recipe once every dayl long term
I have been drinking Turmeric tea on and off for about 25 years (thanks to the recommendation of an Indian surgeon, who, tired of “cutting patients” reconverted into a GP focusing on health rather than disease). Over the years I have evolved his original recipe (very similar to this one) to the following version which I have now been using for 10 or 15 years: 1 heaped tsp of the best possible Turmeric, 1 small tsp of fenugreek powder, (to help curcumin absorbtion, just like pepper but pepper is an irritant for me), 1 tbsp of avocado or olive oil (fat also helps curcumin absorbtion), 1/2 inch of freshly grated ginger root; I heat the mixture gently in a small pan (heat also helps curcumin absorbtion), then add very hot water, but not allowing the mixture to boil. I then add 1 or 2 tbsp of raw cider vinegar, a little honey, and enjoy it! And by the way, this Lakadong Turmeric from Dear Farmer, is by far the best one I have found in all these years.