Buddha Turmeric Ginger Tea
Frequently paired for consumption, the combination of turmeric and ginger in tea is an obvious winner when seeking a warming, stimulating cup. Considered close relatives as far as roots go, in this instance together really is better.
What Exactly is Turmeric?
For thousands of years, India has been the largest turmeric producer on the planet. Though today it is cultivated throughout the world, we often associate its strong flavor with Indian foods, and its ayurvedic reputation as a powerful healing agent for a myriad of conditions. With its pungent taste and bright yellow color, combined with its notable popularity as a healing agent, turmeric has earned a distinctive, and distinguished place in both the kitchen and the medicine cabinet. Turmeric may be the “it” food product of our times, but it’s ancient to modern usage in the Hindu culture spans from wedding rituals, to clothes dying, to healing salves. Today, piggy-backing on another culture’s blessings is normal, and we take it for granted. For those interested in learning more about the plethora of uses for turmeric, the information is vast and readily available via the internet.
What Exactly is Ginger?
Shaped like a horn: this is what ginger means in Sanskrit. This ancient spice, first cultivated and used in ancient China and India, was reportedly recorded in the writings of the Chinese philosopher, Confucius, best known for creating and espousing the Golden Rule, which preaches that one should not do to others what one would not want have done to them. Closely related to turmeric as a root, and a powerful healing spice, China, India, and Arabic cultures have included ginger as a staple in their diets and medicinal remedies for countless years. Best known perhaps as an effective aid for stomach ailments, most notably nausea, ginger is a common inclusion in the foods of many Asian cultures.