A Spoonful of Fire Honey for Chilly Days
When the weather turns crisp and that familiar tickle creeps into the back of your throat, a spoonful of Fire Honey is only five minutes away. It’s the sweet, fiery cousin of traditional fire cider. Stir ginger, turmeric, Ceylon cinnamon, cayenne, and black pepper straight into raw, unfiltered honey, and you’ve got a golden jar of comfort ready to use right away.
The honey feels soothing on a scratchy throat and can help quiet a tickly cough for a while. The cayenne brings the heat, and that spicy kick can make a stuffy nose feel a little clearer for a bit. Try a spoonful straight from the jar or stir it into a mug of warm tea with a squeeze of lemon.
What Goes Into Fire Honey and Why
The core ingredient
Raw, unfiltered honey is the part I count on for a scratchy throat and a tickly cough. It coats the throat and can help calm a cough temporarily. Honey also contains antioxidants and naturally occurring enzymes that contribute to its antibacterial properties. For this recipe, look for a jar labeled both raw and unfiltered.
The warming spices
Turmeric contains curcumin, a natural compound with antioxidant and anti-inflammatory properties. It’s also the reason I pair turmeric with black pepper in this recipe.
Ginger is one of the first spices I think of when my stomach feels unsettled. It can help with some kinds of nausea, and it gives a cup of Fire Honey tea that warmth you feel with the first sip.
Ceylon cinnamon contains polyphenols, plant compounds that can act as antioxidants. It brings a gentle warmth to the honey and softens the sharp edge of the cayenne. I use Ceylon cinnamon only for this recipe.
Cayenne pepper gets its heat from capsaicin. If you’ve ever had a runny nose after a bite of spicy food, you know the feeling. That kick can make a stuffy nose feel a little clearer for a short time. Start with less cayenne if you like a gentler spoonful.
Black pepper contains piperine, which can help your body absorb more of the curcumin in turmeric. That’s why the two go into the jar together.
Why I Use Ceylon Cinnamon Only
When you shop for this recipe, look for ground Ceylon cinnamon on the label. You might also see it sold as Cinnamomum verum. A jar labeled simply “ground cinnamon” may contain cassia, so it’s worth checking the label.
The reason I choose Ceylon is coumarin, a compound found naturally in cinnamon. Cassia can contain much more of it, while Ceylon typically contains only trace amounts. Higher amounts of coumarin over time can be hard on the liver, especially for people who are sensitive to it. Since Fire Honey is a jar I may reach for several days in a row, I choose Ceylon.
How to Use Fire Honey
By the spoonful. Give the jar a good stir, then try a small spoonful. You can start with less cayenne in the batch and add more once you’ve tasted it.
In a warm drink. Stir a teaspoon into warm tea or a mug of warm water with a squeeze of lemon.
In the kitchen. Drizzle it over buttered toast, oatmeal, or roasted sweet potatoes. A little also works in a vinaigrette or marinade when you want some sweetness and heat.
Keep the jar tightly covered in a cool, dry pantry and use a clean, dry spoon each time. Honey is for ages 1 and up.
Fire Honey
Ingredients
- 1 cup raw honey
- 1 teaspoon ground turmeric
- 1 teaspoon ground Ceylon cinnamon Ceylon only
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cayenne pepper or less to taste
- ½ teaspoon finely ground black pepper
Instructions
- Add the honey and ground spices to a clean, dry jar. Stir well, scraping the bottom and sides of the jar, until the spices are evenly mixed.
- Taste and adjust the cayenne if needed. Cover the jar and stir before serving.
- Notes
- For a milder batch, start with 1/4 teaspoon cayenne and add more to taste. Enjoy by the spoonful, stir into warm tea or lemon water, or drizzle over toast, oatmeal, or roasted sweet potatoes.
- Storage
- Keep tightly covered in a cool, dry pantry. Use a clean, dry spoon each time.