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Fire Cider

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: California
Forum Discription: California
Printed Date: 24 January 2019 at 03:11

Topic: Fire Cider
Posted By: gracoman
Subject: Fire Cider
Date Posted: 03 January 2019 at 17:08
Fire Cider was first concocted in the kitchen at the California School of Herbal Studies in the early 1980’s by the respected herbalist, teacher, and author Rosemary Gladstar. 

The original formula calls for macerating fresh horseradish, ginger, garlic, onions, and cayenne pepper in apple-cider vinegar for three to four weeks, then finishing with honey.
Why these ingredients?  Gladstar breaks down what each ingredient brings to the table:

Apple-cider vinegar is a great digestive aid.

Horseradish is the number-one herb for combating sinus congestion and headaches. It clears your sinuses better than anything; even when you’re just grating it, by the time you’re done, your sinuses are wide open.

Ginger is a warming circulatory herb that’s wonderful for digestion. It also helps fight infection and is good for nausea.

Garlic is 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.

Onions have similar properties to garlic and are also good for colds and flus.

Cayenne 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 as a harmonizer or buffer. It helps blend all the flavors in fire cider and makes it palatable not just to your taste buds, but to your whole digestive system.

It has since been adapted countless times of which mine, described and pictured below, is one.

Ingredients (all should be organic):

1 Medium yellow onion, coarsely chopped
9 garlic cloves, smashed
1 T turmeric, ground
1 tsp black peppercorns
2 whole cloves
1/2 C ginger root, coarsely grated
2 sliced jalapenos
1 sliced habanero
2 lemons, quartered, squeezed into holding jar and added whole
1 orange. quartered, squeeze into holding jar and added whole
4 rosemary sprigs
4 thyme sprigs
Apple cider vinegar with the mother to cover
Raw organic honey or maple syrup to sweeten

Throw it all in a glass jar, cover with vinegar and let infuse in a dark place for 6 weeks to 3 months.  I do six weeks but longer isn't going to hurt it any.  Just make it stronger. 

Shake the jar daily to help macerate.

At the end of infusion time strain out the solids and bottle.  The solids can be used in stir fry's or added to other things that beg spiciness. 

I buy it when not making my own but it is expensive.  The 4oz (weight not fluid oz) bottle Carpenter Botanicals bottle shown below is $20.00 but it is some of the best I've tasted.  I can make a quart for less than that so homemade it is.

I stated buying this stuff to keep around as a remedy for colds and flu but it tastes so fantastic I began using it for anything regular vinegar is used for.  Added to salad dressings it is a revelation.  Especially if you like a bit of spice.  A little goes a long way.

1 T every 4 hrs for colds or flu.
1 T every day for general health and well being.
Feel free to mix with water, tea or whatever floats yer boat.  I drink it straight out of a shot glass.

Bottled this yesterday in a 1.5 liter Fido jar.  Be ready Valentine's Day.">

Posted By: Margi Cintrano
Date Posted: 05 January 2019 at 04:59

Wow ..   This sounds marvelous ! 

Definitely a flu fighter !!  

Thank you for posting ..  

I am going to definitely make some of this  !!

Happy New Year ..  

Gourmet´s Choice - Time Out In Spain ...

WEBSITE: / Beyond Taste, Oltre il Gusto ..

Posted By: HistoricFoodie
Date Posted: 05 January 2019 at 07:55
One thing to keep in mind: Acetums (the technical term for this type of mixture) do not have great shelf lives. The medicinal value passes quite quickly---as opposed to tinctures, which have shelf-lives of at least a year.

So, if you want to give Rosemary's great formula a try, make it in relatively small batches. Best bet with acetums that you'll be using as a regimen is to make enough to last you the length of time it takes to make a new batch; typically 3-4 weeks or so. Then just keep going continually. 

That way, you never run out, and always have a fresh mixture to use. 

When making acetums and tinctures, it's also a good idea to invert the container once or twice a day. This puts fresh menstrum against the products, which helps dissolve the active ingredients. 

But we hae meat and we can eat
And sae the Lord be thanket

Posted By: gracoman
Date Posted: 05 January 2019 at 17:31
All the more reason to make yer own.  I know people who buy some store bought at the beginning of cold and flu season.  Don't know how long they keep it though.  I've read it will keep it 3 -4 months if refrigerated but mine won't last that long.  It's that tasty. 

My batch will render about a quart of snake oil and I guard it with spells.  Witchcraft is a dying art.  >sigh< ..... Big smile

Posted By: HistoricFoodie
Date Posted: 05 January 2019 at 18:45
Three months is about the outside for acetum effectiveness.  

Odds are the flavor will still be there longer than that, but the medicinal value will be greatly reduced. 

But we hae meat and we can eat
And sae the Lord be thanket

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