Turmeric root has been part of Indian kitchens and Ayurvedic practice for centuries, and this blend takes that pairing of turmeric and ginger and builds a herbal tisane around it. Turmeric slices sit alongside ginger pieces, cocoa peel, aniseed, fennel, blackberry leaves, natural flavouring and vanilla pieces, so the earthy, slightly bitter root gets rounded out by sweeter and more aromatic notes.
The aroma leans toward pumpkin, and the cup itself opens fruity with hints of blackberry, before delicate spice notes come through. Left without honey or other additions, it also gives up floral and slightly grassy undertones, with vanilla and cocoa adding warmth and a touch of sweetness at the finish. In the cup it pours a light, golden liquor.
Turmeric has long been used in Ayurvedic tradition, where it was associated with supporting digestion and general wellbeing, though these are traditional uses rather than proven medical effects. Brew it with freshly boiled water and let it steep for five to ten minutes. It can be taken plain, or with honey if you prefer something sweeter, and a slice of fresh turmeric root or ginger dropped into the pot will push the flavour further in that direction.
