Fire Cider is a long and beloved herbalist tradition that is added to the winter health curriculum at many herbal schools. The combination of flavors creates a aceta (vinegar tincture) that is hot, sour, pungent, and sweet. It is best known for use during cold and flu season, but Fire Cider has many other benefits. Apple-cider vinegar is a great digestive aid. Ginger is a warming circulatory herb that's wonderful for digestion relieves cold symptoms, helps fight infection and is good for nausea. Astragalus Root is one of our favorite herbs for strengthening the immune system. Garlic is known throughout the herbal community as the poor man's penicillin. It has broad-spectrum antimicrobial and antibacterial properties and is an excellent aid for fighting infection. It also produces a heat that helps lower cholesterol. Onion has similar properties to garlic and is also good for colds and flus. Turmeric is highly anti-inflammatory, which is a help anytime, but especially when fighting cold or flu symptoms. Hot chili pepper is one of the best cardiovascular herbs. It helps your immune system mobilize and moves blood through the system. Honey is very soothing for inflamed tissues and organs, but its primary purpose is to help blend all the flavors in fire cider and to help make it palatable not just to your taste buds, but to your whole digestive system.
Note: 1 Cup is enough to be steeped 8 batches in a pint (16 oz) jar. 2 Cup is enough to be steeped 16 batches in a pint (16 oz) jar.
- Add 1/8 C. (1/4 C for stronger cider) of Fire Cider Blend to a quart jar.
- Optional: Add a tsp. of horseradish for combating sinus congestion and sinus headaches. We leave this out since horseradish has a strong flavor that is not for everyone.
- Fill with apple cider vinegar.
- Cover the jar with a piece of parchment paper if using a metal lid to prevent corrosion. Screw lid on tight and shake well.
- Infuse for 2-4 weeks, depending on desired strength, shaking daily. The longer you let it infuse, the hotter it will be.
- Strain off all liquid into a fine mesh strainer over a glass bowl.
- Optional: Add 1/4 cup honey, or more for taste. Note: Honey should not be used with children under one.
- Pour finished cider into a clean 16 fl oz jar and label.
- Keep cider in a dark cabinet and use within one year from making it.
Ingredients: Organic onion, organic garlic, organic astragalus root, organic ginger root, organic orange peel, organic turmeric root, and organic chili pepper flakes.
We use only the highest quality herbs that are certified organic, holistically wild crafted, and never irradiated or sprayed with pesticides. We grind our herbs and spices in small batches that are then sealed in airtight resealable bags, helping to maintain the full spectrum of the plant's constituents in the final product. It is our process that delivers the freshest dried herbs possible, that are full of flavor, color, aroma, and optimal therapeutic benefits.
- Alternative Uses:
- Take a spoonful daily, especially in the winter months.
- To Make:
- Follow label instructions.
- Use In A Drink:
- Mix it with lemonade, orange juice, tomato juice, or add to a cocktail like Bloody Mary.
- Use For Tea:
- Mix with hot water and extra honey.
- Use For Cooking:
- Use in place of vinegar in salad dressings other savory recipes, and condiments. Drizzle on steamed vegetables or sautéed greens. Use in marinades, soups, and chili.
- Specific Precautions:
- Do not add honey for children under one.
- * See Warranty Tab For Precautions