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vii: Notes from the Brew Room
Fire Cider Packs a Herbal Punch Ann King As the nights are getting longer, we are encouraged to slow down and stoke up both the home and the internal fires. If, like me, you crave stodgy comfort food and sweet things at this time of year, the winter months can prove difficult for the digestive system. As we all know, if the gut is not happy, our general wellbeing may suffer. So, the following recipe focuses on herbs that are warming and beneficial digestives, with some antimicrobial action to address any pathogens that may be lurking. This is a personal favourite, based on the many traditional folk remedies, which all aim to ward off colds and flu and generate heat. It features Ginger, Turmeric and Horseradish roots, Black Pepper, Onion, Garlic, Cayenne Pepper, Thyme, Lemon, Apple Cider Vinegar and local Honey. The following fills a one litre jar. Ingredients Ginger (Zingiber officinale) 5cm, finely chopped —a powerful herb, useful for times of nausea or stagnant digestion. Black Pepper (Piper nigrum) 10 peppercorns —another warming herb, which acts by stimulating stagnant circulation and digestion. Furthermore, it increases the bioavailability of partner herbs in a formula, encouraging the uptake of nutrients. It isn’t just a seasoning, after all. Turmeric (Curcuma longa) 3cm, freshly grated — helps decrease inflammation and improve poor digestion. Horseradish (Armoracia rusticana) 3cm, freshly grated —to improve upper respiratory tract health. Cayenne Pepper (Capsicum annuum) 1, finely chopped —for fever, circulation and headaches.
Onion (Allium cepa) 1, finely chopped —to stimulate the appetite and ease congestion. Garlic (Allium sativum) 1 bulb, minced —a strong antimicrobial and immune system ally. Thyme (Thymus vulgaris) 2tbsp, dried —to soothe coughs, congestion and infection. Lemon (Citrus limon) ½, chopped —a powerful source of vitamin C, and for natural flavouring Honey. Enough to cover the herbs —a medicine chest on its own, it will add depth and sweetness to counterbalance the pungency and potency of the other flavours. Apple Cider Vinegar. Enough to top up the jar Method Simply add all the herbs to the jar, pour Honey to cover and top up with the Apple Cider Vinegar. The mix should be shaken daily for a month, then strained and poured into a sterilized bottle. Consume either neat off the spoon, or mixed with warm water as a longer drink.
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