Saturday, 21 February 2015

Fresh Ginger, Turmeric & Cinnamon Tea

I remember one of our favourite Korean BBQ restaurants back home in Sydney would always serve a complimentary cup of cinnamon tea with a single pine nut at the end of the meal, it was so yummy. I asked the owner for the recipe which he kindly gave to me, it was his grandmothers recipe and from memory just consisted of boiling down some cinnamon sticks and sugar. I was a little lazy back then and never tried it, as we just kept going back to that restaurant to have the tea.

So recently I tried simmering some cinnamon sticks on its own (without any sugar) and it was so sweet and fragrant, it smelt incredible. I decided to add some ginger and turmeric to give it a little kick and boost it's beneficial properties. The natural spice from the ginger and turmeric just warmed up the tea perfectly. I currently now alternate this fresh ginger, turmeric & cinnamon tea with my lemongrass, ginger & turmeric tea (I have a little addiction to adding fresh turmeric to everything like my roasted brussel sprouts and cauliflower or my Vietnamese chicken just to have some of this amazing herb on a daily basis)

Fresh Ginger, Turmeric & Cinnamon Tea
Fresh Ginger, Turmeric & Cinnamon Tea
Cinnamon not only smells and tastes amazing, it has a long list of benefits so it's worth trying to include on a regular basis, some of the known benefits are:
  • Improves your body's ability to regulate blood sugar (good for people with diabetes)
  • Excellent source of manganese, a trace mineral that helps the body form strong bones, connective tissue, sex hormones and coagulate blood
  • Manganese has been linked to preventing diabetes, arthritis, pms and epilepsy
  • It has antioxidant, anti-inflammatory and anti-microbial properties
  • Supports digestion and relieves muscle and joint aches
  • Assists with preventing tooth decay, gum disease and urinary tract infections
  • Just the smell of cinnamon is known to boost brain activity (maybe the sticks of cinnamon in my son's cupboard should also be on his study desk!)
It might also be good to know that there are two type of cinnamon, ceylon and cassia. Ceylon cinnamon is sweeter which is produced in Sri Lanka, India, Madagascar, Brazil, and the Caribbean where as Cassia cinnamon (has a more peppery taste) which is mainly from Vietnam, China and Indonesia. Cassia cinnamon contains Coumarin a naturally occurring plant chemical which can thin the blood and be toxic to the liver and kidneys in large amounts so it pays to take note of what type of cinnamon you are using. I bought my Ceylon cinnamon sticks from iherb (they deliver to Australia) and you can also find them on Amazon.

I've listed some of the benefits of ginger and turmeric in my other tea recipe here.

Makes about 4 cups (you can reuse the ingredients 2-3 times)

You will need:
  • 1 ceylon cinnamon stick (buy here from iherb or Amazon)
  • 2 inch (5cm) fresh ginger peeled and sliced about 5mm thick
  • 2 inch (5cm) fresh turmeric peeled and sliced about 5mm thick
  • 1 litre filtered water
  • Place all the ingredients in a pot and add the water
  • Bring to boil, then reduce to a simmer for 15-20minutes
  • Allow to sit for 5 mins then serve
  • If I am not sharing the tea, I just pour myself a cup and leave the rest in the pot, when I am ready to have more I just warm it up again 
  • The tea will become stronger the longer you leave it
  • I use the same ingredients about 2 -3 times so I just leave it in the pot and top up with more water and simmer again as above
Hope you enjoy! please leave a comment if you have enjoyed this recipe. I would love to hear from you and it also helps me out a lot :) May xx


1 comment:

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