My version of Teh Halia - a Malay chai-type drink literally meaning 'ginger tea' - contains turmeric, traditionally used as an anti-inflammatory, antioxidant and mild anesthetic to help soothe sore, stiff, arthritic joints and other inflammatory conditions such as psoriasis and Crohn's disease. The ginger (best used fresh) and black pepper both help the body absorb the curcumin, the active ingredient in turmeric. This makes enough for one frothy, golden cup of teh.
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Combine the paste with the milk, 1 cup water and the tea leaves in a saucepan and simmer over low heat until the liquid is reduced by half, 10 to 20 minutes. Strain. Sweeten with palm sugar to taste, and stir.
Before drinking, pour the teh between two containers, holding them the maximum width apart to aerate the tea as much as possible and produce froth on top. Despite not having too much of a medicinal effect on the remedy, this is more than just a flamboyant whim. Aerating the mix improves its flavor by making it easier for your tongue to perceive the chemicals that give the drink its unique taste.
Make the teh up as you need it, and drink at once. Take daily to help with arthritis, aches and pains in the joints, psoriasis, Crohn's disease and other inflammatory conditions. The paste will keep for up to 1 month in the refrigerator.