We’ve been hearing about the health benefits of ginger for years, and now turmeric is joining the excitement. Long used by Indian cultures as a primary ingredient in curries, it is was used as a topical compress for muscle strains and injuries. Turmeric contains the chemical compound called curcuminoids that are some of nature’s most powerful antioxidant and anti-inflammatories, and is now believed to aide in reducing risks of cancer, heart problems and Alzheimers disease. Note: Wear gloves and cover your surface well while handling turmeric. It is also used as a natural dye in India.
3/4 c. peeled and sliced fresh ginger root
3/4 c. peeled and sliced fresh turmeric root
8 c. water
Bring water to a boil. Steep the peeled ginger and turmeric in hot water for 2 hours (or overnight). Remove the turmeric and ginger and refrigerate until ready to use. The tea can be drunk as is, add honey, or you can dilute it further with additional water or your favorite tea. I like to heat it and steep with green tea and honey, or iced and garnished with candied ginger.
The Bodum Ice Tea Pitcher is my favorite for making ice tea or sun tea. It is heat-resistant and has a filter that makes removing the ginger and turmeric, tea, or fruit very easy.