Little something to add to your morning coffee to fight the ongoing colds, to support your immune system and warm you on those seriously cold winter days.
300 ml water
4 cm fresh ginger root as you can get
4 black pepper beads
(4 cardamom pods)
(tiny piece of nutmeg)
If you’ve got fresh ginger root, you don’t need to peel it. If it’s older, you’ll see thick round under the skin, then peel it. Chop the root into little sticks. Put them in the pot with spices and water. After it has risen to boil, turn the heat down and let it simmer there for about 10 minutes. The boiling process pretty much ends. Then take it off the heat and let it cool. No need to speed the process – the longer it lasts, the more infused of spices the “tea” will be. Sheave the spices and put it in bottle(s) you can keep in fridge or basement.
Keeps in fridge about a month, but I’ve had it in basement also for 4 months and there is nothing wrong with it. I like dividing it in smaller bottles, so while I’m using one, the rest can be safe, un-open on the shelves.
The “how spicy” varies from one pot to another. It depends on your spices, how thin and young your root was.
This addition is good for your stomach when you feel acidy. I tend to add it to tea before going on a longer bus trips, too, ginger is one of the roots used against travelling sickness. Also, if you want to spice up your borsch without adding too much salts and stock cubes (avoid them if you can!), add it and it makes wonders.