Kombucha Kamp Blog

Flavoring Kombucha Recipes: Turmeric, Queen of the Spices

Turmeric Kombucha Recipe

Turmeric Kombucha RecipeThere’s a “new” rhizome on the block that is catching everyone’s attention: Turmeric. A native of South Asia, humans have been cultivating this root as a spice and medicine for nearly 4000 years. That hardly qualifies as “new!” Still, lately Turmeric has been popping up in trendy new health beverages, even Turmeric Kombucha. Hip chefs are including it in their recipes. And for good reason. It tastes great and adds flavor and benefits.

Rhizomes is a term derived from the Greek meaning “mass of roots”. These plants that have evolved a specific root structure that acts as seeds. You can split the root and the pieces will grow into new plants.

Other rhizomes include asparagus and hops. But the most popular rhizome of all is ginger. In fact, Yellow Ginger is another name for Turmeric.

Used in Traditional Medicines

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.

Hannah Crum, the Kombucha Mamma!Kombucha Mamma Sez: “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!

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

In traditional Indian weddings, a turmeric paste softens the skin and wards off the evil eye.

Western Medicine Catches Up

Western science is learning that turmeric is a strong anti-oxidant. In conjunction with its anti-bacterial, anti-fungal, and anti-viral properties, it truly is 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 three. (don’t forget to burp your bottles!) 

CLICK HERE for more about Flavoring Kombucha

CLICK HERE for more about Safely Bottling Kombucha and all your Home Ferments

Orange Blast Off Turmeric 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 Turmeric Kombucha

Soothing Sunrise Kombucha Flavor - Turmeric Chamomile

Got more Turmeric Recipe Suggestions? Leave a comment! 🙂

Turmeric Spice Kombucha Flavoring Recipes

Check Out These Related Posts & Pages!

32 Comments

  • Trish

    February 18, 2021 at 1:10 pm

    Would essential oils work to add when brewing Kombucha? Newbie just made my first batch

    Reply
    • Hannah Crum

      February 20, 2021 at 9:02 am

      Essential oils MIGHT work but they often are very concentrated and could have antimicrobial effects. Plus not all essential oils may be taken internally – so you’ll need to consult with an expert to use them safely. Also consider that oil and vinegar make great salad dressing but may not make for a great beverage. We’d recommend using the actual herb rather than the essential oil for the best flavor and benefit.

      Reply
  • GLORIA L TAYLOR

    February 17, 2019 at 5:07 am

    I’ve been making a simple syrup with fresh ginger and turmeric root. Just boil/simmer for about 15 minutes and add cooled liquid to bottled booch. I prefer a “cleaner”, sediment free booch.

    Reply
  • Chrissie

    February 16, 2019 at 7:30 pm

    Recipe suggestion:
    1/2 t. turmeric
    1/2 t. ginger
    2t. lemon juice
    1t. raw honey
    Add to 16oz. of original Kombucha
    to second ferment 1-2 days
    Enjoy healthy benefits!

    Reply
  • Gillian

    September 6, 2017 at 9:16 pm

    As I live in the tropics I am lucky enough to grow turmeric and ginger in my garden. When I bottled my last batch of kombucha I added some mixed chopped ginger and turmeric since i had it handy. It developed such a lovely flavour that I will be making this again. evidently the properties of turmeric are supposedly more bio-available when taken in the presence of pepper and fat. Next time I am going to try adding a peppercorn and a little grated orange peel. I love this adventure!

    Reply
  • Amy

    June 6, 2016 at 11:56 pm

    I’ve been adding turmeric to my ginger beer bug the last couple rounds of brew. I enjoy it’s added earthy astringency, but my family members aren’t convinced:) it is intense for most westerners palettes. I find if I add water (or lacroix)and a mold honey it’s more readily accepted. I’m not sure if my teen should be I nesting it at the rate of soda pop however, and I’m hoping my dad will imbibe with pleasure.

    Reply
  • lana

    March 21, 2014 at 2:56 am

    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?

    Reply
    • Hannah Crum

      March 23, 2014 at 6:24 pm

      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.

      Reply
  • Ann L

    September 18, 2013 at 8:39 am

    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!!

    Reply
  • Lisa G

    May 31, 2013 at 10:56 am

    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?

    Reply
    • Hannah Crum

      June 4, 2013 at 12:04 pm

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

      Reply
  • Lisa Feneis

    April 21, 2013 at 7:53 pm

    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!

    Reply
    • Hannah Crum

      April 22, 2013 at 11:31 am

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

      Reply
  • Heidi

    March 23, 2013 at 3:15 pm

    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!!

    Reply
  • Alissa

    February 15, 2013 at 7:43 pm

    Hello! This sounds wonderful, but if turmeric is anti-bacterial, does it damage the bacteria in Kombucha tea?

    Reply
    • Jake

      June 13, 2016 at 10:05 am

      I was wondering the same thing!

      Reply
  • Bonny

    December 28, 2012 at 4:46 pm

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

    Reply
  • I_Fortuna

    July 2, 2012 at 9:04 pm

    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.

    Reply
  • Lewis

    June 22, 2012 at 2:43 pm

    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.

    Reply
  • Virginia

    June 21, 2012 at 8:19 pm

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

    Thank you
    Virginia

    Reply
    • Hannah Crum

      January 20, 2013 at 7:48 pm

      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.

      Reply
  • Lala Hutch via Facebook

    June 21, 2012 at 2:17 pm

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

    Reply
  • Kombucha Kamp via Facebook

    June 21, 2012 at 2:07 pm

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

    Reply
  • Melissa Ramirez via Facebook

    June 21, 2012 at 1:25 pm

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

    Reply
    • Tammy Hall

      May 21, 2017 at 8:18 pm

      althrough im new my best so far was lemon (juice and zest) ginger & honey. try that im going to keep expirmenting but that one was a keeper.

      Reply
  • Arturo Colon Rosario via Facebook

    June 21, 2012 at 1:23 pm

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

    Reply
  • Amy

    June 21, 2012 at 11:55 am

    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?

    Reply
    • Tammy Hall

      May 21, 2017 at 8:12 pm

      I do my first fermentation with nothing but tea and sugar… my second fermentation with my flavors bottled and on the counter out of sun. after 5 to 7 days i put them in the frige ready to drink. Im still new but this is working for me.

      Reply
  • Kara Muller via Facebook

    June 21, 2012 at 11:19 am

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

    Reply
  • Tawnya Howell via Facebook

    June 21, 2012 at 10:36 am

    Going to make tonight!

    Reply
  • Melissa Ramirez via Facebook

    June 21, 2012 at 10:35 am

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

    Reply
  • Staci Higgins Martin via Facebook

    June 21, 2012 at 10:19 am

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

    Reply

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