History of Fire Cider:
“Let food be thy medicine and medicine be thy food.” One of the easiest & best ways to get healthy plant medicine into our bodies is through food. Fire Cider is a powerful, spicy folk remedy first introduced in the early 1980s by Rosemary Gladstar.
Fire Cider is a great way to boost your immune system, stimulate digestion and get your blood circulating to warm you up on cold days.
Since Fire Cider is a folk recipe, the ingredients can change depending on when you make it and what’s growing around you. The standard base ingredients are apple cider vinegar, garlic, onion, ginger, horseradish, and hot peppers. There are many other herbs that can be added for additional benefits like rosemary from your garden or fresh lemons from your tree. Fire Cider can be taken straight by the spoonful, added to juice, drizzled on a salad or added to soup broth.
Suggested dose is 1 tbsp each day for an immune boost or 3 tbsp if you feel a cold or the flu coming on.
Free Fire Cider!
You may hear Fire Cider called many other things like Fire Tonic, Fire Remedy and Fire Immune Tonic etc. That is because a company “Shire City Herbals” trademarked the name. Herbalists are strongly against trademarking a folk tradition. It is a recipe that wasn’t created by them yet they took it upon themselves to take credit for it and go after any herbalist making their own and selling it. Herbalists are a community committed to sharing, supporting and healing; not profits. So make your own Fire Cider or buy from your local herbalist!
Benefits of Fire Cider
Garlic, horseradish, and ginger are amazing healing foods and have very strong antibacterial properties. Combining them all together in fire cider will create a very powerful antibacterial tonic and remedy. They kill the harmful bacteria in the stomach and intestines and promote a balance of beneficial bacterial flora in the gastrointestinal tract. Fire cider is a great partner in fighting strep throat, chest infections, coughing and congestion.
Garlic and onion have a sulfur-containing compound called ALLICIN, which makes garlic and onion very effective anti-fungal, especially against candida. The active ingredients in ginger (gingerols and shoagols) do not only have anti-fungal properties but they help the liver to halt the candida overgrowth.
3-Antiviral and Flu Fighter
Garlic and onion belong to the allium family and these foods are sulfur-rich which makes fire cider one of nature’s most powerful antiviral remedies.
There are numerous laboratory studies have proven the antiviral healing properties of garlic. Allicin and other sulfur compounds in garlic and onion have shown to be very effective against common cold and flu viruses.
The difference between eating garlic or ginger by themselves and drinking fire cider is that fermenting these roots and herbs in apple cider vinegar for a long time allows all these active and powerful ingredients to be extracted and make them readily bio-available and easy to digest.
The other amazing health benefit of fire cider is that you are strengthening and protecting your cardiovascular system by taking a shot of fire cider every day. Garlic can help lower high blood pressure, remove plaque from arteries, raise HDL (high density- good) cholesterol.
Ginger, on the other hand, is also been found to lower cholesterol and prevents the oxidation of LDL (low-density cholesterol).
Horseradish is very good for improving blood circulation and energizing the body.
Caution: Consult your doctor, if you are taking blood-thinning medications. Many of the ingredients in fire cider can interfere with these medications.
Allicin and sulfur compound in garlic and isothiocyanate and sinigrin in horseradish are proven to possess immune system boosting and strengthening properties and also found to stimulate and increase white blood cells.
The ingredients in fire cider like garlic, horseradish, onion, ginger are very high in vitamin C, which is another reason why fire cider is undeniably one of the best immune system boosters.
Antioxidant compounds found in fire cider:
- Allyl cysteine
- Allyl disulfide
- Vitamin C
Fire cider with it’s strong antioxidant compounds is a defense system we can use against free radicals, which are found to be responsible for cancer growth in our body.
7- Arthritis and Joint Pain
Individuals suffer from rheumatoid arthritis where the body’s immune system attacks the synovial membranes in the joints and that leads to pain and inflammation.
Arthritic joints tend to have less sulfur than in healthy joints. Sulfur plays a vital role in collagen production where collagen is needed to make cartridge tissue and that used to protect and support the joints. Garlic and onion which are rich in sulfur can be very effective and helpful for people who suffer from Rheumatoid arthritis and other autoimmune disorders.
Ginger and turmeric in fire cider can be a blessing for pain sufferers too. The active ingredients in ginger and turmeric (curcumin and gingerols) have been found to reduce joint swelling, soreness, and inflammation related to osteoarthritis and rheumatoid arthritis.
Fire cider can really help with digestive disorders like bloating, upset stomach, nausea, heart burn, indigestion and so much more.
Apple cider, garlic, onion, ginger, turmeric, and hot peppers, you can see from just mentioning these wonderful foods, you instantly know that you have a digestive aid powerhouse.
You can take fire cider before meals to stimulate the digestive juices like saliva, gastric and intestinal juices or you can take it after meals to aid with digestion.
Fire cider is a very strong tonic and it’s best to not take it on an empty stomach, especially people who suffer from stomach ulcer should take extra caution and preferably to be taken with meals.
There is strong evidence that horseradish can lead to miscarriage especially in early pregnancy. I strongly advise consulting your doctor before you take this tonic or any other remedy or tonic that contains horseradish.
HOMEMADE FIRE CIDER RECIPE
- 1/2 cup fresh grated organic ginger root
- 1/2 cup fresh grated organic horseradish root
- 1 medium organic onion, chopped
- 10 cloves of organic garlic, crushed or chopped
- 2 organic jalapeno or habanero peppers, chopped
- Zest and juice from 1 organic lemon
- 2 Tbsp. of rosemary leaves
- 1 Tbsp. organic chopped turmeric root
- 1 Tbsp. organic chopped echinacea purpurea root
- 1/4 tsp. organic ground cayenne pepper
- organic apple cider vinegar with mother
- 1/4 cup of raw local honey, or to taste
- 1 quart mason jar
- parchment paper
- Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus-opening experience!
- Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar’s top.
- Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
- Store in a dark, cool place for a month and remember to shake daily.
- After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid as you can from the pulp while straining.
- Next comes the honey. Add and stir until incorporated.
- Taste your cider and add more honey until you reach the desired sweetness.
- At this time you can also add additional ingredients for taste like cinnamon, anise or cardamom.
- Fire Cider’s main ingredients are apple cider vinegar and honey, two of nature’s greatest preservatives. This means our tonics are shelf stable and don’t need to be refrigerated. I keep my bottle tightly capped in a cool, dry, easy-to-reach spot in the kitchen. Each batch of Fire Cider is best when consumed by 18 months from its bottling date.
- You can infuse your Fire Cider with reiki symbols, surround it with crystals or set on your altar for added magic!
Make your own Fire Cider or now available for purchase in the apothecary Divine Spark Tonic