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Ginger & Turmeric Tea

This zesty, eye-opening herbal tea packs flavor and a healthy dose of antioxidants, too. Ginger alone contains at least 50 antioxidant compounds, including 6-gingerol, which helps to lower the risk of chronic inflammatory disorders by blocking the production of nitric oxide. Gingerols also inhibit the activity of interleukin-8 and other cytokines that promote inflammation.

Turmeric, the spice that provides bright golden color to curries, contains a polyphenol called curcumin, which also provides potent antioxidant and anti-inflammatory benefits. Applied topically to arthritic joints and other areas affected by inflammation, curcumin interrupts a pain-signaling chemical called Substance P. However, curcumin is not well absorbed in the small intestine when taken internally. This is where the black pepper in this tea recipe comes in. Black pepper contains an alkaloid that is chemically related to curcumin called piperine, which increases the absorption of curcumin by 20 times!

For each cup of boiling water:

1/4 teaspoon fresh ginger, grated

1/4 teaspoon turmeric powder

1 teaspoon raw, local honey

1 teaspoon fresh lemon juice

Dash of freshly ground black pepper


by Karyn Maier

Updated 2/16/24

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