Fire Cider for Winter Health with an Ayurvedic Twist
It's time to make Fire Cider - an old folk remedy that is made in Autumn for the cold winter months. It can help boost the immune system, clear up sinus congestion, warm you up on a cold day, and aid digestion. Fire cider is an oxymel, which is a traditional preparation of herbs steeped in raw apple cider vinegar and sweetened with honey - so it’s hot and sweet. Because it’s an old folk remedy, there are a lot of variations of the recipe. Most recipes call for garlic, onion and horseradish infused in apple cider vinegar and then honey mixed in. However, feel free to add other ingredients such as cayenne pepper, jalapenos, ginseng root, rosehips, astragalus, ginger, cinnamon, turmeric, lemon or orange juice and zest, oregano, osha root, thyme, or some of the herbs you grew in your garden this summer. Let's take a look at Fire Cider with an Ayurveda twist, and go over the steps for making it.
Fire Cider with an Ayurvedic Twist
From an Ayurvedic perspective, Fire Cider is a great digestive stimulant, because it has the qualities of pungent, heating, and sour. In Ayurveda, the digestive fire is called agni, so Fire Cider with an Ayurvedic twist can help sluggish digestion and burn up toxins, aka ama. It can also help clear excess mucus or congestion.
Secondly, because of its intense heat it will interact differently with each body constitution or dosha. There are three doshas (Vata, Pitta, and Kapha), each with its own qualities and remedies. In Ayurveda, it's taught that "like increases like", and "opposites balance", so we use opposite qualities to bring balance to a dosha. So, here's a brief description of each dosha and how to adapt the Fire Cider recipe to suit that dosha:
Vata dosha has the qualities of light, dry, cold, rough, subtle, and mobile. While the heat from Fire Cider is beneficial for Vata, its strong dryness might exacerbate it. However, it can be tolerated in small amounts. Alternatively, you can lessen the quantity of hot peppers (or leave them out entirely) and decrease the horseradish. Incorporate more warming roots like fresh ginger or cinnamon, and use maple syrup in place of the honey.
Pitta dosha has the qualities of hot, sharp, light, oily, liquid, spreading, and sour. Therefore, Fire Cider might be too hot, sharp, and sour for individuals with a Pitta constitution. It's advisable to avoid Fire Cider or consume it sparingly if you have a Pitta constitution. However, you can omit the cayenne, horseradish, and garlic, and incorporate cooling herbs like rose petals, coriander, and fennel. Although honey is generally heating, aged, raw honey is considered less heating than fresh honey, so opt for an aged, raw honey if possible. Or you could use maple syrup instead of the honey.
Kapha dosha has the qualities of oily, cold, heavy, dull, gooey, soft, and stable. People with a predominance of Kapha dosha are prone to congestion, lethargy, and sluggishness, so Fire Cider is particularly beneficial for them due to its contrasting qualities of dry, hot, and sharp. To enhance these effects, you can add additional cayenne, black pepper, ginger, and garlic to help warm up your system, reduce congestion, and stimulate movement.
Fire Cider Recipe
This is the Fire Cider Recipe I used this year. With the garlic, onion, horseradish, and turmeric, I felt there was enough heat, so I didn't add additional heat, such as cayenne peppers or jalapenos, which many people like. As you can see, adapt this recipe to suit your needs and constitution.
Equipment and Ingredients:
2 clean, sterilized Mason jars
Small funnel
1/4 cup freshly grated ginger root
1/4 cup freshly grated horseradish
2 tablespoons freshly grated turmeric
2 tablespoons chopped garlic
1/2 an onion, diced
1/2 a lemon or orange, sliced
Organic apple cider vinegar
1/8-1/4 cup Local Raw Honey or Maple Syrup
Colander
Cheesecloth
Saucepan
Directions:
Place herbs in a glass mason jar.
Pour in enough vinegar to cover the herbs by an inch or two.
Apple Cider Vinegar being poured into a funnel over a mason jar of herbs Seal jar tightly. If using a metal lid, you can place a piece of parchment paper under the lid, so that the vinegar doesn't corrode the metal.
Store in a dark, cool place for 2-4 weeks; and shake the bottle daily.
After a few weeks, place colander in saucepan and line it with cheesecloth; strain the herbs from the vinegar.
Straining Fire Cider Pour vinegar into the second clean mason jar and stir in honey or maple syrup to sweeten. Taste it and add more sweetener if desired.
Store in a cool, dark place such as a cupboard, or in your refrigerator to maintain its best flavor and color for a longer period of time.
Directions for Use
To use your Fire Cider, take 1-2 tablespoons directly in the mouth when you’re beginning to feel under the weather, or to warm up on cold mornings. You can also dilute it in warm water, or mix a spoonful in vegetable or rice dishes.
Final Note
With a jar of Fire Cider, as well as Elderberry Syrup, you'll be set for the winter season. Check out my website for additional information, recipes, and products to keep you healthy.
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