Posted on by PurplePumpernickel

Fresh Turmeric & Ginger Tea

I love hot drinks.  No matter how sweltering the Singaporean weather is, I love a strong cup of breakfast tea with a splash of milk.

Until now.  It started with coffee several years ago; even decaf made me a light-headed and nauseated. Too much tea also makes me feel unsettled.  It was long overdue for me to find non-caffeinated alternative.

I tried herbal teas like peppermint, camomile, rooibos.  All healthy options, except that they give me a headache.  I tried hot chocolate, malted drinks, cereal drinks; all too sweet for me to enjoy on a regular basis.  It was beginning to look like a sorry state of affairs.

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I like my turmeric & ginger tea with a splash of milk

Then I heard a podcast on BBC4:  Food Programme on Turmeric & its health benefits.  That reminded me of a food-blogger friend who recommended Turmeric Latte last year;  I never tried it as the thought of boiling up roots instead of a teabag into my cup just wasn’t compelling.

Turmeric is a root with an inner glow.  When you cut open the raw root, it is bright yellow; and yes, it does stain your hands, knife and cutting board.  So take the necessary precautions: wear gloves, use a not-white cutting board, and do not let it get on your clothes.  It is this distinctive hue that gives curries their colour.

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The health benefits are phenomenal.  BBC Goodfood highlights that turmeric has a long history as an antioxidant & anti-inflammatory.

And then I chanced upon this post from Leigh, at Scribblings from the Bluegrass, with a recipe for Fresh Turmeric Tea.  Serendipity. So I tried it and adapted Leigh’s recipe to fit my pot & storage receptacles.

Verdict: I’ve found my new hot (and healthful) drink!

Fresh Turmeric Ginger Tea

  • 7 inches fresh turmeric
  • 7 inches fresh ginger,
  • 7  peppercorns
  • 7  cups water
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Fresh ginger (left) and turmeric

After washing (and peeling if desired) the turmeric and ginger, chop them both into smaller pieces and crush with the back of a large knife.

Place water, crushed  turmeric & ginger and peppercorns in a pot.  If you are wondering about the peppercorns, apparently they enhance the absorption of cur cumin, which is the active ingredient in turmeric.

Bring to a boil.  Reduce heat and simmer for 10 minutes.  Let sit until cool.  Strain.  Serve with hot milk, or honey, if desired.  Store the rest in the fridge for up to a week.

 

 

45 Replies to “Fresh Turmeric & Ginger Tea”

  1. Pingback: Glow: Vliet – What's (in) the picture?

  2. WoW! What a color! It looks so lovely and now you´ve made me curious about turmeric and its benefits! Going to do some research right now!
    And since I love hot ginger tea, I think adding this other root and some pepper might really be interesting. Never seen fresh one though here in the supermarkets…or maybe I just didn´t notice it.
    Have you tried Lapacho tea once? It´s South American and lovely too. 🙂

    Liked by 3 people

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    1. The turmeric and pepper don’t add too much of an additional taste to the ginger, it kinda just adds to the heat and depth. The turmeric in our markets is called Yellow Ginger.

      Just looked up lapacho tea – thanks for they introduction …. will see if I can get me some!

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      1. I did some reading now on the subject and am astonished at all the wonderful benefits the root provides! Definitely going to cook more with it now!!

        You might also like to try Mate tea which is also from South America. My mum totally loves it and here in Germany they also make a wonderfully refreshing lemonade from the extracts.

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          3. And now you know to avoid it 😉 I´m still looking out for fresh turmeric but haven´t succeeded so far… It seems there´s not enough demand for it here in Germany, or I´m simply looking in the wrong places 😉 As soon as I find some I will try out this lovely hot concoction of yours! 😀

            Liked by 1 person

  6. This looks great. I have sachets of turmeric tea which I use, but I haven’t tried making it from fresh. We’ve only recently been able to buy fresh turmeric and it is sooooo much nicer than the dried powder in food. I’m a total convert!

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  7. Well when I started reading the post I never expected the tea to be such a fresh recipe – this has inspired me.
    I buy turmeric by the pound from star West botanicals and it actually rescued me a couple years ago for a sinus cleanse – seriously ☺️ mixed with a little coconut oil – and for a while I made this healing powder to help my immune system and it had beet root powder – turmeric – olive leaf powder (which is a powerful yet gentle natural antibiotic) and then I added a little NAC, powdered greens – and MSM (sulpher) and omg was it what my body needed.
    More recently I saw a video on dr. Axe website and he said turmeric essential oil is a powerful eo to have so I bought some and don’t like the taste or smell – but use it under tongue if I need a boost!
    Now back to your awesome tea! Thanks for the recipe and warning about staining – ha!
    But I am going to try this – I still ha e coffee and tea but I am trying to find more fresh beverages –
    And question – when u tried those other teas – mint – chamomile etc – were the fresh or from a bag?

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    1. Thanks Yvette, for sharing your success with turmeric! I hope you enjoy the fresh ginger & turmeric concoction.

      I used to drink peppermint, chamomile and rooibos both ways: in bags as well as dried/fresh leaves/flowers. The headaches and nausea only happened occasionally; when the tea was too strong. I am naturally averse to strong smells anyway, so I think that may be it.

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      1. Oh thanks – and I had a year of devouring rooibos – got burned out and can’t drink it anymore – anyhow – it is great to find something warm and healthy and glad you found your life giving concoction! Oh and my current favorite warm bev (besides tea and java) is unsweetened almond milk – dash of stevia – some cayenne pepper – cinnamon- and dash of nutmeg – maybe a drop of vanilla – heat it and drink – better than any latte

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          1. well sometimes I add the cocoa powder and it layers with the cayenne – and if you try it – let me know – but it has to be unsweetened almond milk – mmm
            xxoo

            Liked by 1 person

          3. That made my day! I do think the stevia u use matters – it has to be plain – the stevia mixed with malodextrin or other Gunk can mess with intestines (in some people) and so we like pure powder –
            And I actually though of u earlier this week when I added some cocoa powder to my cup – 😉
            Side note – then cayenne pepper is special for the body as an anti pathogen – which is why it is part of the “master cleanse”

            Liked by 1 person

  11. I’ve long known the benefits of turmeric, but had never heard of it as tea, which makes all kinds of sense as an easy, enjoyable way of obtaining its benefits. I’m going to try this for sure, thought it does sound like a bit of work!

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    1. It certainly is easier to use a tea bag; but this isn’t too bad, as the recipe makes enough for a few days worth. Also, I no longer chop the roots very fine; just large pieces and smash with the blade of the knife. 🙂

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