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Moringa Root Fire Cider

Fire Cider is an herbal folk remedy that has been used for many years.  It is a simple infusion of powerful ingredients into Apple Cider Vinegar.  Every recipe will usually have a base of ACV, Horseradish, Onion, Ginger, Garlic, some kind of Chile, and Honey.  While each nutrient-dense element offers significant health benefits, they combine to form a potent immune-boosting tonic.  

Beloved herbalist Rosemary Gladstar created the recipe for Fire Cider in the late 1970s encouraging her students and community to bring these nutritious recipes to their kitchens and tables. Long favored by the herbal community, Fire Cider has a rich history as a remedy for staving off fall and winter ailments such as cold and flu.

 Fresh Yearling Moringa Roots for Fire Cider

Did you know, the Moringa Tree is also known as “the Horseradish Tree?”  The roots taste exactly like Horseradish, with similar properties as well.  You can also taste it in the leaves, that little bit of spice comes from the root.  We have been wanting to try out a Fire Cider recipe replacing the Horseradish for Moringa Root.  It’s a perfect match!  If you are able to spare a few fresh roots for this recipe, we highly recommend it!  We used one year roots.  If you don’t have access to fresh roots, give the recipe a try using the traditional Horseradish. 

Highlighting some of the ingredients in Fire Cider, it’s easy to see why it's so good for you. Raw Apple Cider Vinegar and Raw Honey are the base liquids of Fire Cider and they each bring nourishing elements. Raw Apple Cider Vinegar (ACV) is a beneficial carrier for plant nutrients, meaning it extracts valuable phytonutrients that humans can readily absorb.  Raw honey is rich in minerals, vitamins, enzymes and amino acids.   In addition to having antibacterial, antifungal, and antioxidant properties, Raw Honey promotes the growth of good bacteria in the intestine. 

Herbs and Chilies for Moringa Fire Cider

Fire Cider gets its name from the fiery botanicals infused within. Hot peppers are high in capsaicin and can increase circulation and move mucus. Ginger is warming, and it helps break up congestion and stimulates circulation. Ginger can help move stuck mucus and soothe a cough and postnasal drip. Horseradish acts as an expectorant and is particularly efficient at clearing sinuses.  All of these warming ingredients will also bring fire to our digestive center, boosting our overall systems to prevent sickness taking hold, and to help fight off if we are needing to do so.   Onions are antimicrobial, antiviral, immune boosting  and anti-inflammatory. Garlic has strong antibiotic qualities, is stimulating, detoxifying and antimicrobial. 

Many folks take a shot of Fire Cider daily throughout the Fall and Winter months to ward off a cold or flu. Not only does Fire Cider act as an immune boosting super tonic, it also works as a decongestant. With potent ingredients, Fire Cider helps move mucus in both the upper and lower respiratory tract. It can also be used as a gargle to soothe a sore throat. Fire Cider can be mixed with hot water for a morning or afternoon pick-me-up. If you’d like to try it in the kitchen, Fire Cider can also be used as a replacement for vinegar in dressing for salads or as a marinade or sprinkle for cooked vegetables. However you consume, Fire Cider makes a robust addition to your well-being.



  • 1 medium organic onion, chopped
  • 10 cloves of organic garlic, crushed or chopped
  • Zest and juice from 1 organic lemon
  • 1/2 cup fresh grated organic ginger root
  • 1 cup fresh grated Moringa Root OR ½ cup fresh grated Horseradish Root 
  • ½ cup fresh chopped Turmeric Root OR 1 Tbsp. Organic Turmeric Powder
  • ¼ cup chopped dried chilies OR 1/4 tsp. Organic Cayenne Powder
  • Small bundle of fresh herbs, Rosemary and Thyme OR 2 Tbsp. of dried Rosemary and Thyme leaves
  • organic apple cider vinegar
  • 1/4 cup of raw local honey, or to taste

Fresh Moringa Root Fire Cider Recipe

There are many variations on this recipe with different creative additions.  Feel free to look around online for some ideas and inspiration.  In our last batch I added dried Kumquats and Schizandra Berries because I had some available.  I also added fresh Burdock Root because my local market had some in stock.



  1. Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar.  Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar's top.
  2. Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
  3. Store in a dark, cool place for a month and remember to shake daily.
  4. After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.
  5. Next comes the honey. Add and stir until incorporated.
  6. Taste your cider and add more honey until you reach the desired sweetness.