Rooting for Turmeric and Ginger
Pungent and peppery, these aromatic members of the Zingiberaceae family are widely used in Asian cooking.
As a dried spice, bright yellow turmeric adds color to Indian dishes, while powdered ginger...
This slightly sweet, tangy tea helps flush out the lymphatic system, acts as an anti-inflammatory and boosts the immune system. Serve warm or chilled.
Ingredients
SERVINGS: 4 Cup(s)
- 4 1/2 cups filtered water
- 1 2 1/2-inch piece ginger root (about 2 tablespoons chopped)
- 1 2 1/2-inch piece turmeric root (about 1 1/2 tablespoons chopped)
- 2-3 dashes cayenne pepper
- 1 lemon, juiced (about 2 tablespoons)
- 4 teaspoons local raw honey
Instructions
In a medium saucepan, combine water, ginger, turmeric and cayenne and bring to a simmer over medium heat. Lower heat, cover and simmer for 15 minutes. Remove from heat and cool slightly, leaving the lid on. Using a fine-mesh strainer, strain into quart-size glass container. Pour into clean saucepan and reheat. Add lemon juice and honey, stirring until it dissolves. Serve warm or cold. Store in the refrigerator for up to three days.
Related Stories & Recipes
Orange Ginger Cookies
Tangy orange and peppery ginger - fresh and candied -pair perfectly in these chewy cookies.
