|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 59g||21%|
|Dietary Fiber 12g||44%|
|Total Sugars 28g|
|Vitamin C 215mg||1,076%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This turmeric tea has a lavor that surprisingly pleasant and rather soothing. It's earthy with a hint of spiced bitterness and best compared to a mild masala chai without the milk. Turmeric is a perfect flavor to pair with ginger, cinnamon, and citrus. They come together wonderfully in this tea to create a healthy warm drink.
For this recipe, you can use either ground turmeric or fresh turmeric root. The ground version is very easy to find and creates an opaque tea that has a brilliant yellow-orange color. Tea brewed with turmeric root is a pale, clear yellow. The taste is similar, though the root tea punctuates the flavor and is definitely worth trying if you enjoy the ground turmeric tea.
2 cups boiling filtered or distilled water
2 teaspoons ground turmeric (or 2-inch piece turmeric root, peeled and thinly sliced)
1 tablespoon chopped fresh ginger (1/2 teaspoon ground ginger)
1 cinnamon stick
1/2 teaspoon lemon zest (or 1-inch piece lemon peel)
4 teaspoons honey, to taste; divided
Lemon wedges, for garnish
Gather the ingredients.
In a teapot with the boiling water, add the turmeric, ginger, cinnamon, and lemon zest or peel. If using ground ingredients, stir well to dissolve.
Let the tea brew for 5 to 8 minutes with ground turmeric or 8 to 10 minutes with turmeric root.
Strain into teacups.
Add 2 teaspoons of honey to each cup (or less depending on your preference) and garnish with lemon wedges.
Serve and enjoy.
How Healthy Is Turmeric Tea?
Turmeric is a bright yellow-orange spice that's long been touted for its health benefits in natural medicine. It contains curcumin, a chemical that is an antioxidant. Studies have indicated that it may have anti-inflammatory and pain-relieving effects for conditions such as arthritis, cancer, and cardiovascular disease, among others. These benefits may increase when paired with black pepper. Additionally, one study suggests it may boost the immune system. Researchers continue to study turmeric and there may be additional therapeutic advantages to the spice.
Are There Side Effects to Drinking Turmeric?
When used in food, turmeric is generally not eaten in large amounts and is considered safe. Many recipes use the equivalent of this turmeric tea. The general precautions surrounding turmeric come from high doses of supplements taken over long periods. Side effects may include digestive issues and lower blood sugar, and it may be a blood thinner that should be avoided before surgery. Drinking the tea in moderation and with a doctor's advice if you have medical conditions is likely the best approach.
- Turmeric is a very effective natural dye and will easily stain fabric and wood. Avoid white towels and be careful of your clothing. Metal and ceramic kitchenware and most countertop surfaces typically clean up with soapy water; use a scratchpad or baking soda for stubborn spots. On skin and fingernails, the yellow is faint and will wash out after a couple of times.
- Turmeric root is not as readily available as the ground form. Look for it at natural food and international markets or online stores.
- You can also grate the turmeric and ginger using a microplane or zester.
- If your teapot has a built-in infuser, place the solid ingredients in that (after dissolving ground turmeric, if using) and skip the straining step.
- Substitute agave nectar for the honey. Molasses is also a nice sweetener for the tea, though you'll want to use just a dollop.
- Freshly ground black pepper is a popular additive to turmeric tea that complements the flavor nicely.
- Another excellent citrus fruit for turmeric, switch from lemon to orange zest and wedge.
- Add a splash of milk to soften the flavor. You might also enjoy golden milk (or turmeric latte), which uses milk instead of water.
He Y, Yue Y, Zheng X, Zhang K, Chen S, Du Z. Curcumin, inflammation, and chronic diseases: how are they linked?. Molecules. 2015;20(5):9183-213.
Shoba G, Joy D, Joseph T, Majeed M, Rajendran R, Srinivas PS. Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Med. 1998;64(4):353-6.
Jagetia GC, Aggarwal BB. "Spicing up" of the immune system by curcumin. J Clin Immunol. 2007;27(1):19-35.
Available at: http://pennstatehershey.adam.com/content.aspx?productid=107&pid=33&gid=000277.