Turmeric and Honey Oxymel

This honey-based elixir harnesses the anti-inflammatory and antioxidant power of turmeric, the tang of apple cider vinegar, and a touch of black pepper to enhance absorption. It's a versatile staple that can be enjoyed in countless ways, from soothing tea to invigorating salad dressings.

Turmeric and honey have been used in traditional Ayurvedic and Chinese medicine for centuries to treat a wide range of ailments. Honey is revered as a natural antibiotic and wound healer, while turmeric's curcumin compound boasts potent anti-inflammatory and antioxidant properties. The addition of apple cider vinegar introduces a tangy kick and aids in the absorption of curcumin, while black pepper's piperine compound further enhances bioavailability.

Prep time: 5 | Cook time: 5 | Serves: 2

Ingredients

• 1 cup raw honey
• 1/4 cup turmeric powder
• 1/4 cup apple cider vinegar
• 1/4 cup water
• Pinch of black pepper

Instructions

1. Combine all ingredients in a small saucepan over medium heat.
2. Bring to a simmer and cook for 5 minutes, or until the honey has dissolved.
3. Remove from heat and let cool.
4. Store in a glass jar in the refrigerator for up to 2 weeks.

Why It Works

• **Honey's natural sweetness** balances the earthy bitterness of turmeric, creating a palatable and soothing flavor.
• Simmering the mixture dissolves the honey, **creating a smooth and syrupy consistency**.
• Cooling the oxymel before storing **preserves its delicate flavors and active compounds**.