Anyone who consults with me knows that I always suggest taking herbs in a way that allows you to taste them. That means that I usually use teas, tinctures, syrups, herbal jams like chayawanprash or turmeric honey, pickled herbs, overnight infusions, herbal decoctions or powdered herbal extracts that are added to water. The only time I really approve of using capsules is when giving the severely bitter anti-parasite herbs (usually a long term proposition and the bitterness is for the parasite) or when a person is so debilitated that they will miss dosages unless they have pills to tide them over until they can brew up their herbs. In that case Continue reading Why you should taste your herbs
I had a homemade chai this week that blew me away. No cinnamon, no cloves, no allspice, although it could be modified if you prefer. And this was made without foamy milk:
Grate a 1″ x 2″ piece of ginger into a stainless steel pot with 3 cups of water. Simmer for 20 minutes, covered.
At the 10 minute mark add 8 crushed cardamon pods and 1/2 tsp freshly ground pepper.
When finished add 2 tsp. of black tea leaves and steep 5 minutes. Strain and serve. Makes about 2 cups.
Traditionally evaporated milk and Demerara (brown cane) sugar to taste are added. The evaporated milk adds a unique richness, but I generally use milk from a grass-fed cows (and have never seen this in evaporated form,) but you could use an organic half and half.