February 21, 2019
Up until recently, I had never heard of Fire cider, so my curiosity got me and sent me searching.
“Horseradish, cayenne, garlic, onion, ginger, hot peppers infused in vinegar….as a drink…that’s pretty ingenious!”, I thought.
Fire Cider, I discovered, is a tried and true favourite within the herbalist community. Rosemary Gladstar, is the respected herbalist, author and teacher who started it all back in the 1970s when she published her recipe in her first book “Herbal Healing for Women”. Nowadays this simple tonic is becoming mainstream and is now adding creative fusions from the traditional recipe.
Fire Cider is a not for the faint of heart but is a super easy DIY healthy concoction that can be described as sour, sweet, zesty, spicy, pungent, and HOT. It is a fiery and sassy brew that has been revered for several decades as an effective and natural remedy to increase circulation, aid in digestion, relieve nasal and sinus congestion, and to keep colds and the flu at bay.
Let’s explore some of the benefits of these zesty components!
Ginger: antibiotic, decrease the risk of inflammation within the digestive tract, energy. Digestive tract and circulation stimulant, diaphoretic (increases sweating)
Horseradish: its heat and aroma come from allyl isothiocyanate which studies show can prevent bladder cancer and other forms of cancer. Contains unique enzymes and antioxidants that can rid the body of mucous.
Onion: a wide variety of nutrients (vitamins A, C, E, calcium, folic acid, iron) and phytonutrients
Garlic: immune enhancing, supports heart health, anti-inflammatory, antimicrobial, antifungal (candida)
Lemon: cleanser, detoxifier for liver due to astringent qualities
Rosemary: anti-inflammatory, can help prevent brain ageing and neurological protection
Mint: promotes digestion and soothes indigestion or inflammation of the stomach, natural remedy for nausea and a natural stimulant
Turmeric: powerful anti-inflammatory, increases antioxidant capacity to protect against oxidative damage, boosts brain-derived neurotrophic factor (BDNF), which is a type of growth hormone that functions in your brain
Cayenne: natural stimulant, aids in digestion, high in vitamins C & A
Peppercorns: contains piperine, a natural substance that enhances the absorption of curcumin by 2,000%
Apple Cider Vinegar: digestive aid, anti-bacterial, promotes insulin sensitivity and can help lower blood sugar responses after meals, promotes heart health by lowering triglycerides, blood sugar and cholesterol.
Honey: antibacterial, antifungal, good antioxidants properties, potent prebiotic and helpful in digestive issues such as Helicobacter Pylori bacteria
So many great benefits to boast of so please enjoy my version of this fiery cider.
Fire Cider Fusion
- 2/3 cup fresh grated organic ginger root
- 2/3 cup fresh grated organic horseradish root
- 1 medium organic onion, chopped
- 6-8 cloves of organic garlic, crushed or chopped
- 1-2 organic chopped hot peppers (jalapeno or any of preferred heat)
- 1 organic lemon (both juice and zest)
- 2 Tbsp organic dried rosemary leaves or 2-3 fresh rosemary branches
- 2 Tbsp organic mint leaves or a handful of fresh mint
- 2 Tbsp. organic turmeric powder or 1 small turmeric root grated
- 2 tsp organic cayenne powder
- 2 tsp slightly cracked black peppercorns
- 2-3 cups Organic raw apple cider vinegar
- 1/3 cup Raw local honey (or to taste)
- 1 L Apple Juice (raw, unfiltered, local preferred)
- Place ginger, horseradish and turmeric in the bottoms of the 1-quart glass jar or similar resealable glass containers.
- Add garlic, rosemary, hot peppers, peppercorns, onions and cayenne; then add mint and lemon use a pressing down motion to firmly pack ingredients in.
- Add apple cider vinegar, adding more as needed to fill the jar and fully submerge ingredients.
- Use plastic or silicone lid to seal jar (if using a metal lid, place a piece of parchment between jar and lid to prevent a corrosive reaction with vinegar). Store cider in a dark and cool place, be sure to shake jars for a few seconds every day or two.
Allow at least 3- 6 weeks for full maturity of flavour.
- Once matured, strain through a fine-mesh sieve or cheesecloth filter; discard solid materials.
- Stir in honey, to taste.
- Refrigerate in a sealed container for up to 2-3 months.
- I recommend blending equal parts of this cider with raw unfiltered apple juice. The natural sugars can help soften the edge a bit, but blend to taste as desired.
Feel free to blend with any freshly pressed vegetable or fruit juice: the nutritional combinations are endless.
If juice isn’t your jam, this wonderful tonic can be used on its own in salad dressings, diluted into warm water and taken as a tea, poured neat and enjoyed, add into your favourite savoury cocktail (Caesars, Fire Cider Martini), add a zip to liven up soups and stews.
Great immunity booster too! Consider this the first line of defence when signs of sniffles or colds set it. When under the weather try smaller doses taken more frequently to help guard off unwanted “sick bugs” from progressing further.
Feel free to play with all kinds of combinations using other herbs such as Parsley, thyme, cinnamon, cardamom, star anise, beetroot powder, habanero powder, rosehips, citrus fruit (peels/juice), gangal, kaffir lime. The options are endless so have fun with this sassy recipe while keeping in good health!