As winter approaches, bringing with it colder weather we find ourselves turning once more to warming, comforting foods, and yes, even the much-maligned Pumpkin Spice.

Although the ubiquitous latte may be just a marketing gimmick, there is more than just flavour to our association of specific flavours with the coming of winter. Cinnamon, ginger, allspice, nutmeg and cloves are all aromatic spices that gently increase blood flow, warming us as a result. It makes perfect sense that we turn to these and similar spices as the weather grows colder.

The wonderful scent of these and other aromatic spices comes from their volatile oils, which are naturally antimicrobial and antiseptic, and also tend to be a little drying to mucous membranes. This makes them great allies against winter runny noses. They also help with digestion, stimulating the various parts of the digestive system and helping us absorb nutrients from food.

In herbal medicine, we seek to correct imbalances in the body caused by disease or the environment.

The body has an amazing capacity to heal itself given the right tools, and so we use herbs to help the body rebalance. Aromatic herbs and spices are often combined with other herbs, both for flavour and to lend their medicinal qualities to a remedy.

Golden Milk, made with turmeric and aromatics is a great example of this. Golden Milk originates from the Ayurvedic medicine tradition of India, where it is traditionally used to help prevent colds, and soothe sore throats and coughs.  Turmeric has anti-inflammatory and anti-viral properties, and by itself can taste quite bitter. Combining it with aromatic herbs improves both the flavour and the healing effects of this warming drink.

Another ingredient to Golden milk that should always be added is a pinch of black pepper.

The piperine in this common spice helps us absorb the turmeric more efficiently. We should also make sure that the milk we use contains a little fat or oil as turmeric is fat-soluble. The recipe below is fairly basic with ingredients that can easily be found in the spice section of a grocery store. It can be adapted to your taste by adding some aromatic herbs of your choosing. A cup of Golden Milk a day in the winter is a delicious way to ward off winter colds.

Golden Milk

2 servings

•       2 cups unsweetened milk of your choice (dairy, nut, soy etc)

•       1 (3-inch) cinnamon stick or ½ tsp cinnamon powder

•       1 (1-inch) piece turmeric, or ½ tsp turmeric powder

•       1 (1/2-inch) piece ginger, or ½ tsp ginger powder

•       1/4 teaspoon whole black peppercorns, or a small pinch of ground black pepper

•       1 tsp virgin coconut oil, butter or ghee – this is optional, but add if your milk is low in fat

•       honey to taste

•       Optional: add a pinch or two of any of the following spices: nutmeg, cardamom, allspice, cloves, star anise

Directions:

Thinly slice the fresh turmeric and ginger if using.  Whisk all ingredients in a small saucepan; bring to a low boil.    

Reduce heat and simmer until flavours have melded for about 10 minutes. Strain into 2 mugs.

Sometimes our immune systems need a little more help than gentle aromatics. Enter the stimulant herbs. We are familiar with these from many foods, they are the strong spicy flavours of chili peppers, ginger, horseradish and garlic. They stimulate our circulation and increase our immune system activity, helping our body amp up it’s defences against infections

I have had many clients over the years who have commented that whenever they feel they are coming down with a cold, they eat a spicy chili or curry and it seems to help stave off infection. They are absolutely right, these hot, spicy foods really do increase the body’s ability to fight off an illness.

This recipe comes from an American herbalist, Rosemary Gladstar, and combines a number of stimulating herbs to create a powerful remedy to ward off colds and flu. Again, the ingredients can be found in grocery stores, or you can always grow some of them if you have a garden.

Rosemary Gladstar’s Fire Cider Recipe

•       1/2 cup grated horseradish root

•       1/2 cup or more chopped onions

•       1/4 cup or more chopped garlic

•       1/4 cup or more grated ginger

•       Chopped fresh or dried cayenne or other hot pepper “to taste”.

•       Raw honey

•       Unpasteurized apple cider vinegar

•       Optional ingredients: turmeric, cinnamon, rosehips, lemon etc

Directions:

1. Place the herbs and vegetables in a large jar and cover with enough raw, unpasteurized apple cider vinegar to cover the herbs by at least three to four inches. Cover with a circle of parchment or wax paper and then a tight-fitting lid. Don’t forget the wax paper or the vinegar will cause the underside of a metal lid to discolour.

2. Sit the jar out of direct sunlight, on your counter or in the pantry, and let it infuse for three to four weeks. Shake it every day, or as often as you remember.

3. After three to four weeks strain out the herbs and reserve the liquid.

4. Add honey to taste. Fire Cider should taste hot, spicy, and sweet.

5. Rebottle and enjoy! Fire Cider will keep for several months unrefrigerated if stored in a cool pantry.  But it’s better to store it in the refrigerator if you have room.

How to Take: A small shot glass daily serves as an excellent preventative tonic.  Or take several teaspoons throughout the day if you feel a cold coming on.

Note: I generally take it diluted with a little water

Rebecca