As we make our way through the peak pestilence of cold and flu season, a celebrity chef swears that his ancient recipe can help boost immunity — and best of all, you can make it at home.
“Fire cider is an age-old herbal remedy,” Welsh chef Gaz Oakley, author of “Plant to Plate,” told The Post.
“Not only does it taste good, but it’s packed full of fire ingredients that are going to give your body immunity — especially in times of winter.”
Fire cider is made by infusing apple cider vinegar with “fiery ingredients” like turmeric, ginger, chiles, onions and garlic for about four weeks.
“Raw apple cider vinegar extracts the goodness from each ingredient, making it a potent remedy for colds and boosting your immune system,” Oakley explained.
Once the cider has infused, Oakley strains the mixture and pours it into a sterilized glass container. The result? “A tonic that gives you a protective shield.”
Every morning, it’s bottoms up for Oakley, who adds a shot of the potent brew to water.
“I have that in the wintertime, mainly,” he said. “It’ll give your body everything you need to ward off anything.”
Indeed, legend has it that fire cider, also known as “four thieves vinegar,” is so effective at warding off illness that when the Black Plague spread through Marseille in the 17th century, a band of thieves escaped infection by drinking and dousing themselves in the herbal-infused vinegar.
In kind, Oakley thinks of fire cider as a “superhero tonic” that acts more like a preventative measure than a cure-all or a fast fix.
“You’re giving your body the things that it needs to protect itself,” he said. “I’m not saying this is going to cure major ailments, but it will give you that protection.”
In terms of the efficacy of the ingredients in Oakley’s home brew, ginger is a natural expectorant with antimicrobial and antioxidant properties.
Meanwhile, the capsaicin in chiles has been found to relieve congestion and sneezing, and turmeric contains curcumin, known for its antioxidant, anti-inflammatory, anticancer and antimicrobial properties.
Garlic is rich in prebiotic inulin fiber, which supports gut health and is believed to have antimicrobial and antiviral properties.
It also contains allicin, a natural antibiotic used to fight disease for thousands of years.
One study found that people who took a garlic supplement for 12 weeks during cold season had fewer colds and saw their symptoms cease faster than those who didn’t.
In addition, apple cider vinegar is considered a natural antibiotic, and limited research suggests that drinking about a tablespoon in water with meals can help control blood sugar levels in people with insulin resistance, as well as contribute to very minor weight loss in obese populations.
Oakley’s tonic shares some similarities with other natural remedies, including “Amish amoxicillin” and Australian alternative health care advocate Barbara O’Neill’s viral seven-ingredient flu-bomb.
Oakley’s also features spices like star anise, clove and cinnamon.
“Historically in the UK, cloves were priced higher than gold because of their anti-microbial properties,” he said.
Homegrown herbs like rosemary and sage round out his ingredient list, with significant benefits for the body and mind.
A recent study found that carnosic acid, prevalent in rosemary and sage, could prove therapeutic for neurodegenerative disorders, including Alzheimer’s disease.
Adding to its roster of benefits, Oakley notes that the fermented quality of fire cider is a boon for gut health.
Fire cider recipe
Makes 1 large jar
- 5 hot chiles, such as jalapeño or Scotch bonnet, quartered
- 2 onions, roughly chopped
- 3 garlic bulbs, halved horizontally
- 1/2 cup roughly chopped fresh ginger
- 1/2 cup roughly chopped fresh turmeric root
- 2 lemons, cut into chunks
- 1/4 cup rosemary sprigs
- 1/4 cup sage leaves
- 1 cinnamon stick
- 3 star anise
- 3 cloves
- 1 tbsp black peppercorns
- 3 tbsp dried elderberries (optional)
- 6 cups raw apple cider vinegar
- Maple syrup, to sweeten (optional)
Add the solid ingredients to a large, sterilized, sealable jar, then completely cover the mix with apple cider vinegar.
Store the jar in a cool, dark place for three to four weeks, shaking it every few days to agitate the mixture.
After the steeping period, strain the liquid through a fine-mesh sieve or cheesecloth into a sterilized glass container.
Squeeze out as much liquid as possible.
Oakley said if the taste is too strong, the fire cider can be sweetened with maple syrup. Start with a tablespoon and adjust from there.
Store the cider in the fridge, where it will keep for several months or even longer.
Take 1 to 2 tablespoons daily, mixed with water.
To make the cider into a savory dressing, whisk it in a bowl with equal parts olive oil, tahini and maple syrup.
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