Sunday, April 7, 2013

Cinnamon Ginger Turmeric Ptisan (infusion)

Cinnamon Ginger Turmeric Ptisan
Tisane, or ptisan, is a term for herbal or spice "teas" 
which do not have Tea leaves in them.

1/2 tsp Ginger
1/2 tspTurmeric
2 whole Cloves
1 Black Peppercorn

 2 cups water for hot Ptisan, 4 cups for cold Ptisan

Put the spices along with the desired amount of water in a pot with a well fitted lid.

Cover and bring to a boil; reduce heat and simmer for 5 minutes.

Remove from heat and brew for 5 to 10 minutes.

 The sediment will settle; be careful not to disturb it.

Strain; you can allow the sediment to remain in the pot.

Drink plain or add your milk and/or sweetener of choice. I like it with a little raw local honey from our Farmer's Market


This is how I like this Ptisan. Adjust the spice ratio and quantity of water to suit your preference. The original recipe was 1 tsp cinnamon, 1/4 tsp each ginger and turmeric, and 2 cloves.

If you consume a lot of cinnamon, such as in drinking this Ptisan regularly, please make sure you use Ceylon “True” Cinnamon Zeylanicum, which you can purchase here.
Cassia cinnamon, the cinnamon normally found in stores, naturally contains a compound called coumarin. High levels of coumarin can damage the liver and can have a blood-thinning effect. The main benefit of using Ceylon “True” Cinnamon Zeylanicum rather than Cassia is the absence of coumarin. See the difference here.

Because I'm lazy and forgetful so I don't want to go from the kitchen through 2 doors and back to get 5 jars out of the pantry, forget just exactly which ones I make it with, go the other way out another door to look it up, and go back through 3 doors to get the rest of the spices just to make myself a simple drink, I keep a jar of premixed spice - one part each of cinnamon, ginger and turmeric, and smaller jar of cloves and peppercorns - twice as many cloves as peppercorns. To make a hot Ptisan, use 1 1/2 teaspoon of the spice mix with 2 cloves and 1 peppercorn and proceed as above.
I decided to boost my Ptisan just a little, so here is my latest bulk mix version with a little more metabolism speeding, blood sugar stabilizing, appetite suppressing power added. The ratios can be adjusted as you like, but please use True Cinnamon if you are going to drink a lot of this Ptisan or have it regularly, and use a small proportion of Nutmeg.
1/4 cup Ginger
1/4 cup Turmeric
1/4 cup Cinnamon
(Ceylon Cinnamon, ie, Zeylanicum“True” Cinnamon)
1 Tbsp Cardamom

1 tsp Nutmeg
1/4 tsp Cayenne

When preparing a Ptisan, 
to each 1 1/2 tsp bulk mix add:
2 Whole Cloves
2 Black Pepper Corns
2 Mustard Seeds


Prepare in the same manor as the original Ptisan above
Sweeten with honey
(raw local if you can, or maple syrup)
Flavor with a twist (or squeeze) of lemon

~ Ptisan as a Tonic ~

Just some of the benefits of cinnamon, ginger, turmeric, cloves, and black pepper

Anti-oxidant, anti-diabetic, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent.
May increase intestinal motility tract and help aid digestion power by increasing gastro-intestinal enzyme secretions. 
Highest anti-oxidant strength of all food sources.
Cinnamaldehyde in cinnamon-sticks has anti-clotting action, prevents platelet clogging inside the blood vessels, and thereby helps prevent stroke, peripheral arterial and coronary artery diseases.
Anti-inflammatory, carminative, anti-flatulent, and anti-microbial.
Gingerols help improve the intestinal motility and have anti-inflammatory, painkiller (analgesic), nerve soothing, anti-pyretic as well as anti-bacterial properties.

Anti-inflammatory (painkiller), carminative, anti-flatulent and anti-microbial.
Turmeric has a notable phyto-nutrients profile. Its anti-oxidant strength is one of the highest among known herb and spice species. Just a few grams per day can help you keep away from anemia, neuritis, memory disorders and offer protection against cancers, infectious diseases, high blood pressure and strokes.
Curcumin may have anti-tumor, antioxidant, anti-arthritic, anti-amyloid, anti-ischemic, and anti-inflammatory properties.

Antioxidant, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent.
The active principles in the clove may increase gut motility and improve  digestion power by increasing gastro-intestinal enzyme secretions and thus help relieve indigestion and constipation problems.

Black Peppercorn
Anti-inflammatory, carminative, anti-flatulent.
Peppercorns contain an impressive list of plant derived chemical compounds known to have disease preventing and health promoting properties and which may increase gut motility, digestion power and absorption of certain nutrients, and are rich in flavonoid polyphenolic anti-oxidants which help the body remove harmful free radicals and protect from cancers and diseases.

My very abridged version of

Tisanes typically are made by mixing any number of dried flowers, seeds, plant roots, and spices, with endless combinations possible. Whether a handful of chamomile blossoms tossed into a pot of hot water or an elaborate concoction of herbs, tisanes have been popular staples in the kitchen and infirmary for centuries. Culinary herbs are frequent components of tisanes. Generally, near-boiling water is poured over the plant material and left to steep until the desired concentration is achieved. 
To see the article in its entirety, go here.

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