Ginger, Turmeric and Fennel Seed Tea
This ginger, turmeric and fennel seed tea is so simple to make and incredibly comforting. It also boasts a whole range of health benefits, particularly in terms of digestion.
The weather is very chilly here in Brighton, so I’m drinking endless hot drinks to keep warm. For those of you in hotter climates, this drink can be chilled and enjoyed straight out of the fridge too!
This delicious tea is:
Anti-inflammatory
Great for digestive issues/nausea
High in antioxidants
High in vitamin C
Immune boosting
DELICIOUS
And that really is just picking out a few of the many benefits!
You only need a few simple ingredients to make this incredibly flavoursome drink. Used in India for its medicinal properties for literally thousands of years, turmeric is an incredibly powerful ingredient. The main active ingredient is curcumin which is known to have both anti-inflammatory and antioxidant effects. You may well have dried turmeric in your pantry, but If you’ve not used to using fresh turmeric and it’s easily available to you, I really recommend getting yourself some of that as well. Although it will stain your hands and potentially a fair few things in your kitchen, it is absolutely worth it for the beautiful taste (plus, there’s nothing a little vinegar and baking soda can’t fix!). It looks a bit like fresh ginger at first, but when you cut into it, that bright yellowy orange literally glows and the sweet, earthy fragrance hits you instantly.
It’s not necessary to peel fresh turmeric (same goes for ginger) as long as it’s washed well. Knowing this will save you a fair bit of mess! If you do however prefer to remove the skin, use a teaspoon to just scrape it off. This is the easiest way and will ensure you don’t lose a load of the good bit to the peeler. In order to absorb optimum curcumin from turmeric, it’s recommended to always consume it along with black pepper.
Ginger has long been used not only for its wonderful flavour but also to treat nausea (including morning sickness) and digestive issues. Like turmeric it is also known for its anti-inflammatory properties. If like me you’re feeling the cold at the moment, you’ll also be pleased to know that ginger has a warming effect on the body.
Fennel seeds have a strong and delicious liquorice flavour and in certain countries such as India, they are routinely eaten after meals to aid digestion, or to freshen the breath. They are also boast antibacterial, anti-fungal and you guessed it anti-inflammatory properties.
The final ingredient used in this tea recipe is lemon, for a good old boost of vitamin C and yet more assistance for your digestion. You can add a little sweetener as well such as maple syrup, but I find this tea to be flavoursome enough without needing anything.
Ingredients
About 2 thumbs’ worth of ginger washed and thinly sliced (use less if you don’t like that spicy ginger burn in your throat - I love it!)
1-2 thumb’s worth of turmeric, wash and thinly sliced (or use 1 teaspoon dried turmeric)
1 teaspoon dried fennel seeds
A few rounds of black pepper
4 cups water
A good squeeze of lemon
A little liquid sweetener like maple syrup (optional)
Method
Toast the fennel seeds over a medium heat in a dry pan for 1 minute or until they are fragrant.
Combine the toasted fennel seeds and all of the other ingredients and bring to a boil.
Add a lid to the pan and then reduce to a simmer for 15-30 minutes.
Add the lemon (this will magically change the colour of your drink!) and then either drink it while it’s hot or leave to cool and chill in the fridge. Use a strainer when your pour your tea and keep all the “bits” in the pan with the leftover liquid.
You can reboil your ingredients for a weaker version of the tea to really get the most out of it.