Time for Fire Cider

Traditionally Fire Cider is used for the respiratory system issues, immune system enhancement and digestive system support. This formula is specifically indicated as an immune system booster to be taken at lower dosages. Amoracia rusticana (Horseradish) preparations are Commission E approved to use for respiratory system conditions, such as bronchitis, influenza, cough.

The combination of all the ingredients and apple cider vinegar in the formula make it a wide range antimicrobial, antineoplastic, antihypertensive, circulatory, carminative, cholesterol lowering, antioxidant, immune enhancing, energy boosting, hypoglycaemic analgesic. This fire cider is great to be taken when giving up coffee, because it gives great energy boost, and helps to reset the metabolism.

If administered appropriately fire cider poses no risks to health or any major side effects. However, it may be irritating to mucus membranes due to mustard oils in Amoracia rusticana and capsaicin in Capsicum annuum, therefore care should be taken if there are any gastrointestinal tract ulcers or inflammation. It should not be given to children under 4 years of age or pregnant women. It should not be taken in combination with blood thinners as it may have synergistic effect. It is contraindicated for high Pitta or dominant Pitta constitution people.

How to make it?

There are different variations in both the recipe and the methods used to make Fire Cider. This particular preparation was made using the maceration (simply mix the ingredients and let it sit making sure to shake daliy) process. The recipe, along with the detailed step-by-step process by which it was crafted, is as follows:

Formula: 1:1.25 (100%ACV)

Herb weight (total): 800g

o   250g Fresh Horseradish root(Amoracia rusticana radix)

o   200g Fresh Onion (Allium cepa)

o   200g Fresh Garlic (Allium sativum)

o   150g Fresh Chilli pepper (Capsicum annuum)

Menstruum: 1000ml Raw Apple Cider Vinegar

1.     All the hard ingredients washed and peeled. Weighted separately. Then crushed or cut into slices and blended into a coarse paste together.

2.     The paste poured into the macerating glass jar.

3.     Apple Cider vinegar measured and poured over the paste.

4.     Covered tightly, macerated. Labelled with the date and name, all the ingredients listed. Placed in a dark place.

5.     Macerated daily for 3 weeks and left to sit for another 3 weeks in a dark place at a room temperature.

6.     After 6 weeks, pressed thoroughly using percolator and then left to sit in a jar overnight to settle.

7.     The next day acetum poured through a filter in order to separate out the sediment.

8.     The final acetum poured into a glass bottle, labelled with the name and date and stored away from sunlight at a room temperature. Its shelf life is about 6 months. If stored in the fridge, it can last longer.

9.     Total amount of the finished product is 1400 ml.

Dosage

1 to 3 teaspoons daily mixed with some water. Less for children - 1 teaspoon daily is plenty.