If you think that mulled wine warms you only because of warm wine, then you are deeply mistaken. In fact, the lion’s share of the warming effect is taken by “warm” spices, which we will talk about today.
The love for spices pushed mankind to great geographical discoveries. Vasco da Gama, returning from India, loaded his ships with spices, and especially black pepper. The revenue of the expedition amounted to more than 6000%. For 100 grams of nutmeg in the XNUMXth century, you could buy a cow and a sheep.
If you have read an article about the classic Glühwein, then you probably know that spices for mulled wine are varied and you can add a whole galaxy of overseas spices to a warming drink. In particular, cinnamon, cloves, star anise, ginger, allspice, black and red pepper, bay leaf, cardamom, nutmeg. Most of these spices are “warm” or warming. This understanding came to us from Eastern medicine, in particular from China, where doctors from ancient times prescribed a certain set of products to their patients that could affect recovery.
The warming effect of spices for mulled wine
From the point of view of Ayurveda, the traditional system of Indian medicine, the energy (cooling or warming) effect is primarily characteristic of spices. In addition to this knowledge, we have ideas about the beneficial properties of spices from traditional sources. Let’s take a closer look at each spice separately.
Black pepper – perhaps one of the most popular and common spices. It warms, first of all, due to its pungency, improving blood circulation. In addition, black pepper is rich in vitamins C, A, E and some trace elements, in particular iron, copper and silicon. In the case of black pepper, balance is important – it burns the gastric mucosa, which can lead to the most undesirable consequences. Per day, you can consume no more than 6 grains or a quarter of a teaspoon in terms of ground pepper. In mulled wine, it is enough to add 3-4 peas per bottle of wine.
Black pepper is a desirable ingredient in many tinctures, in particular pepper and horseradish.
Cinnamon – one of the most important spices in mulled wine. It has a delicate, flawless aroma and a sweetish, slightly pungent taste. Cinnamon stimulates digestion, warms, improves blood circulation, treats colds and helps in the fight against excess weight. Half a teaspoon of this spice reduces sugar in diabetics. In mulled wine, it is better to use cinnamon sticks or bark – in ground spice there is a strand less useful.
Carnation – is highly valued in medicine as an excellent bactericidal, carminative and aromatic agent. A decoction of this spice helps with toothaches, refreshes the oral cavity. If you are going to cook mulled wine, then make sure that you have a good carnation – if you throw the buds into the water, they should sink or float vertically, with their hats up. If your carnation floats horizontally on the surface, then it is better to refrain from using it altogether. For mulled wine, 6-7 buds are enough.
Recall that clove buds are one of the most important components for homemade Becherovka.
Cardamom – Another must-have ingredient for mulled wine, which has excellent warming properties. This spice cleanses the kidneys, stimulates digestion, soothes the stomach and is used as a breath freshener. According to Ayurveda, regular use of cardamom promotes mental clarity, calmness and a feeling of lightness. Green cardamom buds are an excellent ingredient for tinctures and other drinks. It is enough to add a couple of boxes to mulled wine.
On a note! If you have a mild sore throat, chew on a few cardamom seeds. This will relieve inflammation and life will become much easier.
Ginger – an optional, but desirable component in mulled wine. It is better to use a fresh root: 5 g per 1 bottle of wine. Ginger is present in almost all traditional oriental dishes. Regular consumption of fresh root helps to increase internal heat, improves appetite, removes toxins from the body and stimulates metabolism, thereby strengthening the immune system. In addition, ginger eliminates spasms in the intestines, restores physical and mental strength, increases mental stamina, and normalizes the activity of the thyroid gland. Burning ground ginger thins the blood and improves the blood supply to the brain.
In general, ginger is very welcome in mulled wine. And in general, treat colds with ginger tea, and be sure to try the delicious Toddy with bourbon, in the recipe of which you will also find the fresh root of this plant.
Nutmeg – a welcome guest as part of many warming drinks, in particular in mulled wine and vanilla cider. It is enough to add 1/8 of the fruit to mulled wine. It is a whole nut that should be used, since in the ground form the spice quickly loses its spicy and healthy qualities. Nutmeg nourishes the cells of the brain, blood and reproductive organs, has a calming effect on the central nervous system, and improves digestion. Of course, it refers to “warm spices.”
All these spices will be very useful in warming drinks. In addition, walnuts and dried fruits have a warming effect – they are also desirable components in mulled wine. But citrus fruits, from the point of view of Chinese medicine, on the contrary, cool, therefore, it is better not to add them to mulled wine, but use only the zest to improve the taste and smell. Sweet apples are perfect.
Other warming and cooling products
Among the spices, there are a number of warming: star anise, turmeric, black cumin, coriander, fennel, cumin (zira), saffron, chili, mustard, sesame, celery seeds, garlic.
Honey, by the way, also belongs to warming products, so it should definitely be added to mulled wine, but it is better to do this at the end, after heating the drink – at 60 degrees, the delicacy loses its beneficial properties.
Of all the products will warm in winter: hazelnuts, chestnuts, lentils, cereals, beets, pumpkin, green and onions, all types of cabbage, eggplant, olives, tomatoes, turnips, parsley, rhubarb, red beans, horseradish, dill, wild garlic, buckwheat, corn, bran, natural vinegar, as well as mustard, corn, linseed, sesame and olive oils.
At the same time, avoid: broccoli, peas, zucchini, Brussels sprouts, potatoes, seaweed, zucchini, sorrel, spinach, quince, orange, sweet cherry, pear, blackberry, raspberry and other berries, oats, millet, barley, sunflower oil, cow’s milk, eggs , cheese, etc. – they are cooling. This does not mean that you should refuse these products at all, just that you should avoid them when you have a cold or constantly arrive in the cold, which is important in winter.
A complete list of warming and cooling drinks can be found on sites that promote Ayurveda and traditional Chinese medicine to the masses. We set ourselves the goal of introducing you to spices for mulled wine, and it seems that we succeeded. See you soon!