there's a lot of turmeric in there
Last night and this morning I made ginger tea laced with turmeric. I would like to say I am drinking it for its wonderful flavour, as I do with regular tea and my beloved sencha, but it is not really so–I’ve been trying it primarily for its purported health benefits. Though, I must say, it makes a very pleasant drink. The fresh ginger overwhelms the overall taste, though the turmeric is certainly responsible for the colour, as well as the earthy body of this tisane.
Turmeric is known in Ayurveda and traditional Chinese medicine for its anti-inflammatory benefits. The active compound is thought to be found in the curcumin, which is where the distinctive dark yellow/orange colour comes from. I find it to be a soothing evening tea, which is caffeine free, of course, as it contains no actual tea leaves.
To make ginger-turmeric tea I sliced up a small knob of ginger root (no need to peel it), and simmered it in about two and a half cups of water on the stove for ten or fifteen minutes. I started it off at a boil, before reducing to a medium heat and then to very low. If you like it very gingery, you can add more ginger and simmer it for longer, but we found this to have a sufficient ‘kick’. When the ginger was well-simmered, I added a teaspoon of turmeric right to the pot, and then strained the liquid into two mugs. For C., I added some chicory syrup to taste, but I drank my own unsweetened. I’m sweet enough already, you see.
Turmeric is known as ukon in Japanese, and is thought to be one of the important herbs used by Okinawans that may contribute to the high life-expectancy of the island’s inhabitants. According to The Okinawa Program it is often drunk blended with oolong tea, as well as eaten in numerous dishes. This book also states that–
“turmeric is thought to strengthen the immune system, relieve inflammatory conditions such as arthritis, improve digestion, relieve gas, kill parasites and worms, alleviate menstrual problems, dissolve gallstones, and relieve other ailments.” (p150, The Okinawa Program, Willcox and Willcox, 2001)
Anyway, the ‘menstrual problems’ part intrigued me–I don’t want to ‘overshare’ here, but I would be happy to part with cramps & etc., so don’t mind trying something like turmeric that may not be an insta-cure, but surely won’t hurt.
I have noticed that they do sell fresh turmeric root at a Vietnamese grocery store nearby, so I may try that. It’s bound to be tastier and fresher than the powder that’s been sleeping in my cupboard for months, or eons.
Do you drink herbal teas (tisanes, to Montrealers) for their (possible) health benefits? If so, what do you recommend?
disclaimer: I do not follow any specific diet or plan, but find the ideas in The Okinawa Program sensible because of their simplicity–eat mostly vegetables and fruit without too much added salt, sugar or fat, stay very active all your life, and keep a close community of friends and family around you–all good ideas for people of any culture!
Right now I’m not drinking any teas. Gotta wait ’til it gets a little colder here on PEI. In the winter I love jasmine green tea (but not regular green tea – too boring!) and also real peppermint tea. Mmm! Love your blog. I am exploring a raw diet right now and am getting more interested in food blogs, which is how I came across your blog. Take care,
Hi Laura-Jane, peppermint is one of my favorite herbal teas, too! That’s great that you’re exploring a raw diet–it sounds really delicious, and healthy.
Welcome to the food blog world!
I drink dandelion and fennel teas for the purported health benefits, and sometimes peppermint if I feel sick. I reallllly want to try this tea though. Come and be roomies with me again so we can sip it side-by-side {in our 2 chairs!!!!}
It would be nice to drink tea with you, in our two armchairs! We could watch girly movies… sounds like a wonderful cool-weather activity!
xoxo!
[...] before, using powdered, dried turmeric, and even wrote about the tea and it’s health benefits here in this post. This time we used fresh turmeric and fresh ginger, and it was much better than using the dried [...]