Ginger & Giloy Recipe

Prepare ingredients

Wash the fresh ginger root under running water, scrub to remove any dirt. Peel the ginger lightly with a spoon or knife and slice it into 6–8 thin slices. Wash the giloy stem well to remove dust; if the outer skin is tough, lightly scrape it with a knife and slice the stem into 4–6 thin rounds. Lightly crush the black peppercorns using the flat side of a knife or a mortar and pestle to release more flavor.

Simmer

In a medium saucepan, add 4 cups of cold water. Add the sliced ginger, sliced giloy stem, and crushed peppercorns. Bring the water to a gentle boil over medium-high heat. Once boiling, reduce heat to low and let the mixture simmer, uncovered, for 15–20 minutes. Simmering for 15 minutes gives a milder brew; 20 minutes extracts more active compounds and a stronger flavor.

Steep and strain

After simmering, turn off the heat and cover the saucepan. Let the brew steep for an additional 5 minutes to mellow the flavors. Using a fine mesh strainer, strain the liquid into a heatproof jug or teapot, discarding the solids (you can compost them).

Finish and sweeten

While the brew is still warm (but not boiling), stir in 1 teaspoon of honey or a small pinch of grated jaggery to taste. Add 1 tablespoon of fresh lemon juice and the fresh mint leaves if using. Taste and adjust sweetness or lemon to your preference. Do not add honey to boiling liquid; add when warm to preserve beneficial properties.

Serve

Pour the ginger-giloy brew into cups and serve warm. The recipe yields about 3–4 cups; divide into approximately 3 servings (about 1 cup each) or 4 small cups. Store any leftover brew in the refrigerator for up to 48 hours and reheat gently before serving.