The last time I posted about turmeric ginger tea I gave a recipe for making one cup with dried spices. I like the taste better with fresh but I’ve been unwilling to peel and grate on a daily basis. I finally tried an experiment last month with making a big batch (i.e. one big round of peeling and then tossing in food processor to grate) and keeping it in the fridge. It lasted about a week, tasted fine the whole time and always left me with the same good feelings in my body.
I kept questioning the peeling requirement in many recipes since you’re going to strain all the turmeric and ginger out anyway. The question led to research on whether there’s anything bad for you about the peel of either. There is nothing harmful in the peel of turmeric or ginger. Just make sure you wash them first. Peeling those knobbly things is my least favorite part of making this so my next try left the peels on.
The only thing I noticed is that some little bits of peel made it through the larger strainer (see photo above) so I needed to strain each cupful through a finer strainer if I didn’t want some little bits in my tea. Otherwise, it tastes the same and again — so much easier without having to peel.
Turmeric Ginger Tea the Fresh Way
- 8 inches fresh turmeric, (optional: peeled)
- 6-8 inches fresh ginger, (optional: peeled)
- 6-8 peppercorns (see below for coconut oil alternative)
- 7-8 cups water
- optional: 4 tsp. agave syrup (more if you like it sweeter)
After washing — and peeling if desired — the turmeric and ginger, put grater plate on food processor and run the whole batch through at once. If you prefer, certainly grate by hand, I’m just lazy and I always feel uneasy about catching my fingers when grating small stuff…
Place water, grated spices, peppercorns and agave syrup in saucepan. Bring to a boil. Reduce heat and simmer 10 minutes. Let sit until cool. Strain.
I divide it in two cup batches into small jars — just easier on refrigerator space than one big pitcher. Also, if I want to make some turmeric ginger lemonade, one two-cup container is the right amount.
To make one cup using the refrigerated tea:
Each time I want a cup I measure 3/4 cup of the tea through a fine strainer, add about 1/8-1/4 cup water and a bag of Bengal Spice tea (adds SO much to the taste!) into a cup and heat in the microwave or pour in a saucepan to heat on the stove. Last thing I sometimes add a splash of vanilla soy creamer to turn it into a tasty treat. If you don’t like sweeteners of any type, it’s quite tasty without the agave or the creamer.
NOTE ABOUT PEPPERCORNS AND COCONUT OIL: Peppercorns and coconut oil are two of the main additives for helping to absorb the turmeric. Turmeric apparently doesn’t absorb into your system easily so it needs a boost and either of these will do the trick. Some sources say you DO NOT need to add either if you’re using fresh turmeric and ginger. Some sources say you need one or the other for fresh or ground. I prefer the coconut oil to the peppercorns, taste wise, but if you refrigerate after adding the oil, the oil congeals. You’ll want to leave the oil out initially and add 1 tsp of coconut oil to each cup of tea you make.
Optional addition: splash of vanilla creamer (I use Silk or Trader Joe’s, both made with soy).
This fresh stuff — especially with the vanilla creamer — actually is quite tasty, unlike the dried spice version, which I’d say I more tolerate than enjoy…