TURMERIC TINCTURE

It’s not a BITTER flavour but I couldn’t resist posting this recipe. Tinctures are fairly pricey, so why not try your hand at making your own?

Method – Grate, chop, bruise (in a mortar and pestle) or lightly blitz the turmeric (or whatever plant your making into a tincture), then put it in an airtight jar and cover it with an edible ‘solvent’ to extract the medicinal compounds. Shake daily, or every few days. (Commonly used solvents are pure grain alcohol and unflavored, high-proof vodkas.)

Allow it to steep – anywhere from several days to several months. In the case of turmeric, 2-4 weeks.

After the steeping period, strain and bottle in a dark, glass bottle and store it in a cool, dark place where it will remain good to use for a few years.

Dosage – Use 15-30 drops, 3-4 times a day. Or 5mls twice a day.

Note: You can add some black peppercorns if you like.

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