Kombucha Flavoring Recipe: Turmeric the “Queen” of Spices

The rhizome root system is a survival strategy.

There’s a “new” rhizome on the block that is catching everyone’s attention – turmeric. As a native of South Asia, it has been cultivated as a spice and medicine for nearly 4000 years, which hardly qualifies it as “new.” However, just as everything old is new again, part of its popularity is stemming from trendy new health beverages (such as Tumeric - notice it’s missing an ‘r’).

Rhizomes, a term derived from the Greek meaning “mass of roots,” are exactly that – plants that have evolved a specific root structure that acts as seeds. The roots can be broken into pieces, individually planted and will grow into new plants.

Other rhizomes include asparagus, hops and, the most famous rhizome of all, ginger. In fact, turmeric is also referred to as Yellow Ginger.

Long revered in both Ayurvedic and Chinese medicine, turmeric (Curcuma longa) has received more attention lately as many studies are confirming the healing properties for which it has been held in high esteem.  While it has a rich history of use in a variety of Indian, Asian, African and Middle Eastern dishes, Americans are most familiar with turmeric in curry powder.

Did You Know?

In traditional Indian weddings, a turmeric paste is applied to soften the skin and ward off the evil eye.

Dried turmeric is what provides that quintessential golden, yellow color not only to curries but to a variety of other foods such as butter and cheeses (along with annato), mustards, chicken broth, and even some pickles. It is also used as a natural dye for fabric or Easter eggs!

Fresh Turmeric

Look for the knobby, orange fingers of fresh turmeric in the produce section next to the ginger at specialty stores.

The health benefits of consuming turmeric are numerous. As previously mentioned, both Traditional Chinese Medicine and Ayurveda, the classical Indian medical system, use turmeric for a variety of ailments including:

  • aid and warm digestion
  • reduce inflammation throughout the body
  • heal various skin disorders and wounds

Western scientists have shown that turmeric is a strong anti-oxidant, which in conjunction with its anti-bacterial, anti-fungal, and anti-viral properties, it is little wonder that it is affectionately referred to as the “queen” of spices. Due to these properties, scientists are investigating turmeric’s possible benefits as a both a cancer preventative and a secondary treatment to help counter the strain on the body from chemotherapy.

Turmeric is also good for heart health, as it helps thin the blood to reduce blood clots and may help keep cholesterol in balance. Research is currently being conducted into how it may help with Alzheimer’s disease, arthritis, diabetes and eye inflammations. Overall, turmeric is a boon to human health!

The recipes below are approximate for a 16oz bottle.
Scale up or down depending on your taste preference and bottle size.
You can try drinking these right away or
for even better results, allow to second ferment for a day or two.
(don’t forget to burp your bottles!) 

Orange Blast Off Kombucha

Orange Blast Off Kombucha Flavor - Turmeric Cinnamon Orange Juice

Hannah Crum, the Kombucha Mamma!Kombucha Mamma Sez: “Fresh turmeric may temporarily stain your fingers and cutting board yellow. Don’t worry, the color will fade with washing and exposure to light.”

Soothing Sunrise Kombucha

Soothing Sunrise Kombucha Flavor - Turmeric Chamomile
Hannah Crum, the Kombucha Mamma!Hannah Crum is The Kombucha Mamma, founder of Kombucha Kamp, Industry Journalist & Master Brewer, educating others about Kombucha since 2004. Connect with her on Google +
Kombucha Mamma SCOBYs & Kits ship free in the US!
22 Responses to Kombucha Flavoring Recipe: Turmeric the “Queen” of Spices
  1. Staci Higgins Martin via Facebook

    Hmmmm I haven’t….I’ve tried chai and it is really good :)

  2. Melissa Ramirez via Facebook

    interesting… sounds like a strange combo, but I’ll try it!

  3. Tawnya Howell via Facebook

    Going to make tonight!

  4. At first I thought it sounded awful, but with Orange and cinnamon, I’ll give it a try!

  5. Amy

    So do you add the spices to the Kombucha and let it sit in the fridge, or on the counter? For how long? Or do you just drink mix it in and drink immediately?

  6. I got some in my back yard I Puerto Rico Nice Idea

  7. Melissa Ramirez via Facebook

    ok, tried it- kinda tasted like ginger. ok, but not great (not a huge fan of the flavor of ginger)

  8. allow it to second ferment for a couple of days to get the full flavor

  9. Lala Hutch via Facebook

    I will try it. I love turmeric and ginger, but in other dishes.

  10. Virginia

    Hello Kombucha Mamma could you send a K Kit to New Zealand please? and if so how much will the postage be?

    Thank you

    • We do ship to New Zealand. The store is already set up to calculate the postage for you – simply enter your address, click “Calculate Postage” and it will update with the correct amount.

  11. Great article Hannah. Do you think the turmeric would work in a second ferment? Currently I add sliced ginger to the swing top bottles for second ferments.

  12. I_Fortuna

    This is a great recipe. BTW, turmeric tastes nothing like ginger. In fact, it has little taste when mixed with other spices and fruits. I put it in smoothies made with yoghurt and it adds color but very little flavor. If made according to this recipe the orange and cinnamon overpower any mild flavor of the turmeric which is fine.
    I made these smoothies with berries, flax oil, yogurt, agave syrup, turmeric, vit. C and brewer’s yeast when my partner was on chemo and radiation. He overcame the effects of these treatments and thrived relative to others’ experiences. He avoided many of the powerful side effects of these treatments and is a cancer survivor today. I wish I had the kombucha at the time but I would like to grow it for daily consumption from now on. I grew it about 20 years ago but now I live in a place where, until recently, I could not get it. My best to all, I think this is a great website.

  13. Bonny

    definitely going to try this! I use tumeric a lot for pain and this looks like a great way to use it!

  14. Heidi

    Yay, it was like my mind was being read. Brewing my first batch of Kombucha, and before I even started I wanted to do something with turmeric. I can’t wait to try these recipes!!

  15. Lisa Feneis

    I put Turmeric root in my juicer. It clears up the eczema on my hands and is an analgesic. Love Turmeric. I will enjoy trying these out!

    • Let us know how you like the recipes. We’d love to hear what you come up with too!

  16. Lisa G

    These look great, thanks! I usually buy more grapefruit than orange…do you think it’ll make much difference if I sub out the orange for a grapefruit instead?

    • Always worth a try! Let us know if you like it better with grapefruit.

  17. Ann L

    Thanks for so many great ideas and recipes!! I would love to print off these recipes but cannot seem to find that option. Any help on this matter would be great. Made kombucha several years ago and did not know how to use it. My son sent me your web site and I am having a blast learning and using the great drinks. Love the turmeric ideas!!

  18. lana

    Hi there,
    You say tumeric is anti-bacterial etc, but kombucha tea is pro-biotic. If mixed together, wouldn’t the tumeric kill the good bacteria in the kombucha?

    • Yes, this is always the problem with generalizations. Kombucha is also antibiotic and will kill harmful microorganisms on contact such as e. coli & salmonella – so not all bacteria are the same! Pathogenic bacteria are not able to withstand the low pH or the acids that are created by the fermentation process. Good bacteria will support each other rather than destroy each other.

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