Turmeric-ginger tea: Boost your energy!

Today, I’m going to share my method for making a turmeric and ginger infusion. It takes only a few minutes and just 4 ingredients, one of them being water. I make this whenever I’m under the weather or suffering from seasonal allergies.

I will discuss the ingredients in greater detail below. But first, the ‘recipe’. 

1.5 cups of water 

1/2 inch piece of turmeric root, sliced (or use 1/4- 1/3 tsp dried turmeric)

8-10 pepper corns

1/2 inch piece of ginger root, sliced

Put all of these ingredients into a pan and bring to the boil. Simmer gently for 4-5 minutes. 

Today, I wanted to use this infusion as a base for tea, so I’ve added some tea bags and milk. I simmered that for an additional 2-3 minutes, then took it off the heat. I then added some honey and mentally checked out while I sipped the tea for the next 20 minutes. 

The addition of black tea suppresses the flavor of the turmeric, while the spicy notes of ginger come through the milk and honey. It’s really quite nice! 

So why this particular combination of ingredients, you ask? 

I use ginger and turmeric roots for their anti-inflammatory properties, black pepper to maximize the absorption of Curcumin from the turmeric, black tea for its astringent properties (and the caffeine), and milk for its fat content, as a carrier for the Curcumin. 

Ginger tea or infusion has been used in my family for many, many years to soothe sore throats and calm coughing. Ginger’s anti-microbial and anti-inflammatory properties also might help strengthen the body’s responses to inflammatory aggressors, so ginger tea is often part of most South Asian traditional and home medicine repertoires. 

Turmeric also has an anti-inflammatory and immunity-supporting compound called Curcumin, which has been the subject of some research over the past decade or so. Studies have found that Curcumin may help sooth inflammation and fight infection, lower blood pressure and support the liver, among other things. You can read more about it here: Uses of Turmeric on Web MD and Article citing studies on prevention.org

Now, I always encourage looking for at least 2 independent sources for any information we might be basing important decisions off of, such as decisions pertaining to our health and wellbeing. So please do that if you intend to use turmeric or ginger for medicinal purposes. 

We do find tons of anecdotal evidence going back many generations for the health benefits of ginger and turmeric roots. Turmeric in particular is often cited in Indian Ayurvedic medicine as a cure for many ills. But without further studies to determine optimal dosage and efficacy, both ginger and turmeric are supplements at best. 

One final note: Ginger, turmeric and black pepper are all considered warmth-generating spices. You will notice I haven’t used very much of these in my ‘recipe’ above, and that’s mainly to keep the spices from overwhelming my system. I want this tea to make me feel good, not bouncing off the walls. 

If you’ve never tried this combination before, my advice would be to start low, perhaps one cup of this tea every other day and gradually build up from that. You could always play with the recipe quantities to get the best mix for you.

I do hope you give this infusion a try. If you do, let me know what you think... share your photos or feedback below! 

Amina

Is that ginger, or turmeric?

Some of my local American grocery stores have recently begun stocking turmeric root next to the ginger. That made my heart sing: No longer do I have to make an extra trip to specialty store to pick up the root. And since its easier to come by now, I tend to use it more often and prefer its taste over that of dried turmeric. I just use a little more of the fresh stuff. So about a tablespoon of fresh turmeric where I would use perhaps 3/4 teaspoons of regular old dried turmeric.

But several folks have asked how to identify fresh turmeric roots. Especially if its sitting next to ginger and other roots in an Asian grocery store where produce isn't labeled in English.

I'm assuming you already know what ginger root looks like. Kind of. Right? But you're holding another root that looks like ginger and are wondering if that's turmeric, or something else? If that's you, read on!

First, the looks:

The ginger root you'll find in most American grocery stores is typically larger than turmeric root. It's also mostly a light yellow color, under a yellow-brown skin.

Turmeric root is just a hair smaller, but decidedly more orange. Its color can range from light coral orange to a more saturated hue. The skin is papery and thin, like very young ginger roots. Or raw carrots. Turmeric will also stain skin and nails a bright orange-yellow within seconds of contact when cut. So watch out for that too.

Second, the feel:

Ginger root, even fresh, young roots, are fibrous compared to turmeric. Turmeric breaks easily when flexed, while ginger root tends to break with more of a snap. Turmeric root also feels springier to the touch, whereas ginger root doesn't give much, if at all.

Third, the aroma:

Ginger root has a spicy fragrance. If you are familiar with dried ginger, fresh ginger will have a brighter aroma, where dried ginger is a little earthier. But they're very similar. If you are familiar with one, you'll recognize the other.

Turmeric root sometimes smells like dried turmeric, but not always. It will sometimes have a faintly floral, woody smell.

Finally, if you're still unsure, just chew on a small piece. Turmeric root will have faint turmeric notes with spicy tones. Ginger will taste like, well, ginger.

If you're still in doubt (and Asian grocery stores don't always have staff available to help in the aisles), just take your roots to the checkout counter, and they'll help you. Perhaps not service with a smile, but you'll walk out with the right root for your food!

Now that you have your turmeric root, why not give my easy, clean and delicious soup recipe above a try? It’s great for a quick pick-me-up and full of good-for-you ingredients.

Hope this helps!