I make this Fire Cider (know in some circles as “Four Thieves Tonic”) each year just as the holiday season gets going. It needs about a month to set, and is ready by January when my immune system could use a good nudge.
Even though I don’t really like spicy stuff that much, I really do like this one.
There are numerous versions of Fire Cider circulating out there. Some are made to be used only externally—e.g., on the skin to ward against bacteria—while others are made out of essential oils. Since making essential oils is a trail I am not wanting to go on right now, I prefer this recipe, which is ingested.
Here are the ingredients I used, and a list of other possible ones you might want to add. Of course, be careful if you have any kind of allergies to any of these . . . .
- Hot Peppers
- Juniper Berries
- Horseradish Root
And here is a “possibles” list.
- Black Pepper
Please let me know in the comments section below if you have a favorite recipe for “Fire Cider.” Do you use any ingredients that I’ve neglected to mention here? I’d love to hear about them . . . . And do let me know if you try it this winter!
(This article was originally published in December 2013, but I decided it was time to revisit the recipe! Enjoy! I’m about to start a new batch myself . . . .)
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