A warm spiced tea of ginger, black pepper, cloves, turmeric, tulsi and honey, as many South Asian families make it when the weather turns cold.

What you need

  • 2 cups Water
  • 1-inch piece Fresh ginger (adrak), crushed
  • 4-5 Black peppercorns (kali mirch), crushed
  • 2 Cloves (laung)
  • 1/4 teaspoon Turmeric powder (haldi)
  • 4-5 Tulsi leaves (optional)
  • 1 tablespoon Honey (shehad)

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Method

  • Prep 5 min
  • Cook 10 min
  • Makes 1 large mug
  1. Pour the water into a saucepan and bring it to a boil.
  2. Add the crushed ginger, black pepper, cloves and tulsi leaves.
  3. Lower the flame and simmer for 5 to 7 minutes, until the water reduces to about 1 cup.
  4. Add the turmeric and boil for 1 more minute.
  5. Switch off the heat and strain the tea into a mug.
  6. Let it cool until warm, not boiling hot, then stir in the honey. Honey is added last and never cooked.

Traditional background

A warm drink for cooler days

Across South Asia, many families make a hot spiced tea when the weather turns cold. This version uses ginger, black pepper, cloves, turmeric and tulsi leaves, finished with a spoon of honey. In traditional Unani writing these spices are described as “warming” (garam) ingredients, which is why they turn up so often in winter kitchens.

Simmer first, sweeten last

The spices are simmered gently for several minutes so the water takes on their flavour, then strained. Honey goes in at the end, once the tea is warm rather than boiling hot, because it is traditionally never cooked.

Good to know

This is a home recipe for a warm drink, not something to rely on for colds, coughs or any illness. Honey should never be given to babies under 12 months. Skip any ingredient you are allergic to, and please speak to a doctor if you are pregnant, nursing or taking medicines, or if a cough or fever lasts more than a few days.