What Is Fire Cider? Benefits, Ingredients, Recipe, and More

Apple cider vinegar 

Vinegar has been used to treat sores and clean wounds, dating back to Hippocrates, the ancient Greek physician. Today, apple cider vinegar is often promoted as a cure-all or weight-loss aid. But the reality is that there isn’t much research on its effects in humans. 

Here are some of the more supported claims about apple cider vinegar:

• Kills bacteria and yeast: Vinegar is used to preserve pickles and other foods by killing microbes. Test tube studies show that apple cider vinegar can destroy certain bacteria and yeast that cause disease. While apple cider vinegar can kill germs in a test tube or mason jar, scientists still don’t know if it has the same effect inside the human body.

• Lowers heart disease risk factors: Some studies show that consuming apple cider vinegar lowers total blood cholesterol and reduces levels of sugar in the blood. But more research is needed to know whether this improves cardiovascular health.

Ginger

Ginger is a root vegetable frequently used for digestive issues, asthma, and arthritis. It has been studied extensively and appears to help relieve nausea. Some research suggests ginger may also help:

• Ease period cramps

• Relieve muscle and arthritis pain

• Lower inflammation

Some people take ginger to help with fullness and weight loss. But there really isn’t any good evidence to support this practice. Similarly, while ginger is thought to boost your immune system, there’s no solid science supporting this.

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The side effects of ginger are generally mild, but they include heartburn and stomach discomfort. 

Garlic

Garlic has a lot of “antis” to its credit. Some evidence considers garlic to be: 

• Antimicrobial

• Anti-inflammatory

• Antifungal

• Antidiabetic

• Anticancer

Most people tolerate garlic without a problem. But it does contain hard-to-digest carbohydrates known as FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols). These might cause cramping, bloating, and diarrhea in some people.

Onions

Onions are nutrient-dense vegetables. In lab studies, onions appeared to have antibiotic and antioxidant qualities. But they’re still being researched for potential pharmaceutical uses in humans. 

Like garlic, there’s no evidence that eating onions will treat a cold or the flu. Onions are also a hard-to-digest FODMAP. 

Hot peppers

Hot peppers are added to fire cider because they’re rich in vitamin C. They also contain active compounds that early research suggests might help you live longer. But scientists are still studying their health benefits.

The spicy heat in peppers comes from capsaicin, a chemical that may have antimicrobial properties.

That said, capsaicin can be irritating, so wash your hands after handling it and before touching eyes or broken skin. If you don’t usually consume hot spices, add it to your fire cider (or your diet in general) in small amounts at first.

Horseradish

Horseradish is a root vegetable with a strong and hot flavor. It has a long history of medicinal use. It has been shown to have anti-inflammatory and antibacterial properties. But most research comes from lab studies. It’s also unclear whether consuming small amounts of horseradish provides significant benefits, if any. 

Honey 

Honey has been used for healing since ancient times and is celebrated for its potential antimicrobial properties. Medical-grade honey has been approved for use on wounds, diabetic ulcers, and burns. But that approval doesn’t extend to the honey in grocery stores. 

Still, the honey in your pantry could help when it comes to the common cold and symptoms like cough. Honey might also ease respiratory infection symptoms. Honey is safe for most people, except children under 1 year old, because it can cause botulism in this age group.

Whether it provides symptom relief or not, honey will add some sweetness to an otherwise potent and acidic fire cider drink.

Ingredients

The following recipe makes about 2 cups:

• 1 cup coarsely grated, peeled horseradish (about 4 oz)

• 1 small onion, coarsely chopped

• 8 large garlic cloves, smashed

• ½ cup peeled and coarsely grated or chopped ginger (about 3 oz)

• 1 tbsp ground turmeric

• 1 tsp black peppercorns

• 4 rosemary sprigs

• 1 whole clove

• 1-2 dried hot chilis

• 1 lemon, quartered

• 2 cups (or more) unfiltered apple cider vinegar

• 2 tbsp (or more) honey

Special equipment

You’ll need a quart-size container and a cheesecloth.

How to make

Step 1

• Thoroughly wash all of your ingredients. 

• Place all dry ingredients into your container (except the lemon, chili, and honey).

• Crumble the chili into the container so it mixes in evenly. 

• Squeeze in the lemon quarters and add the rinds. 

• Pour in vinegar until the solids are fully submerged. 

• Cover the container tightly and swirl the jar gently to combine. 

• Store it in a dark place for 1 month.

Step 2

• Strain the mixture through a cheesecloth-lined colander or sieve into a large measuring cup. 

• Discard the remaining solids. 

• Gather the corners of the cheesecloth and squeeze to extract as much liquid as possible. 

• Rinse out the jar and pour the stained liquid back in. 

• Add 2 tbsp of honey.

• Shake the sealed container or whisk to combine. 

• Add more honey to taste.

Step 3

• Transfer the finished fire cider into smaller bottles if you wish. 

• Tightly seal and store in the refrigerator.

When you’re ready to drink the fire cider, add 1 tbsp to a glass of seltzer water, orange juice, or a cup of tea. Add honey or lemon to your taste. You can also take a spoonful on its own or use it as a marinade or salad dressing.

References