It then occurred to me that vanilla would be a nice addition. Due to my work as a botanical perfumer I usually have vanilla pods on hand. For making a tincture and this tea I cut the ends off a pod, sliced the them length wise, cut them into inch sized pieces and then added it to the mixture.
My recipe was inspired by Hugos, our own blends and Feasting at Home, a beautiful blog by Sylvia Fountaine.
Tumeric Spice Tea
1 Quart boiling, filtered water
1-2 Tablespoons grated, fresh ginger
1 Tablespoon grated fresh turmeric ( or ½ -1 tsp ground)
1-2 teaspoons whole cumin seeds (or ground)
1-2 teaspoons fennel seeds (or ground)
1-2 teaspoons cardamon (or ground), I used four pods, removing the seeds.
1 sliced vanilla bean
Place all ingredients in a glass tea press, infuse for at least 5 minutes before plunging. Refill the tea press one more time with boiling water. Ideally drink a total of two quarts in a day. If you do not have a tea press simmer the ingredients on low for about 5 minutes in a pot, then strain before drinking.
Enjoy and please share this post.