This infusion seems simple, but it has after-notes of deeper flavor. It is sweet and tart, no doubt, but the Meyer lemons give it a gentle orange undertone, and the date syrup offers a sweetness that’s a healthy addition with real depth. What makes this turmeric cardamom tea so wonderful is the warm spiciness imparted by the cardamom pods. This is what wellness during cold season is all about.
- 12 green cardamom pods (see Kitchen Tips)
- 12 white cardamom pods (see Kitchen Tips)
- Juice of four Meyer lemons
- 3 cups water
- ¼ teaspoon ground turmeric
- ¼ cup date syrup (we used Silan brand) or buckwheat honey
Place the cardamom pods on a cutting board. Using the flat of a large chef’s knife (being careful not to have the blade face you), gently press on the pods. The seeds will start popping out. Scoop the seeds and pods and place in a medium saucepan.
Add the lemon juice, water, and turmeric, stirring gently to combine. Set over high heat until the mixture begins to bubble at the edges of the pot. Reduce the heat to a simmer. Add the date syrup and stir well to combine and dissolve. Cover and turn the heat off. Allow to steep for 20 minutes and up to 1 hour.
You can serve this immediately; just strain it twice through a fine-mesh strainer before you do, or let it cool, strain into to a container, cover it, and keep it in the refrigerator for up to 3 days. Reheat to a simmer until warm.
Cardamom pods, once quite esoteric, are now available at any large grocery stores. Green pods may be a bit harder to find, but they are available at health food stores, Middle Eastern markets, and online.