Golden turmeric–ginger tea is made by simmering a pinch of turmeric and ginger in water (or milk, for haldi doodh) for a few minutes, then stirring in honey once it cools slightly. With single-origin Lakadong turmeric and Ing Makhir ginger, a small spoon gives a deep colour and a warm, spiced flavour.
A warm gold cup, done properly
The turmeric-ginger-honey drink has lived in Indian kitchens for generations because it is simply lovely to make and to drink — deep gold, gently spiced, a little sweet. This is a recipe post: how to make it well, the haldi-doodh variation, and the small tricks that turn a flat cup into a fragrant one. No health promises here — just a very good cup and the heritage behind it.
The three things that make the cup better
Lakadong turmeric. A high-curcumin landrace of Curcuma longa from the Jaintia Hills of Meghalaya. Curcumin is the natural pigment that gives turmeric its colour (Hewlings & Kalman, 2017); Lakadong carries far more of it than ordinary haldi — typically 7–12%, our current batch tested at 10.68%. Deeper gold, fuller flavour, from less powder. (For what the percentage means, see curcumin percentage in turmeric.)
Ing Makhir ginger. A landrace ginger from the same hills, prized for its high gingerol — the pungent compound that gives ginger its heat and aroma (Mao et al., 2019). It brings the warmth. (More in our Ing Makhir guide.)
Wild forest honey. Raw, unprocessed, multifloral honey to sweeten and round off the spice. Stir it in after the tea cools a little, so its aroma is not lost to a hard boil.
Both the Lakadong and the Ing Makhir are sourced through Padma Shri Trinity Saioo's cooperative around Mulieh village in the Jaintia Hills (Ministry of Food Processing Industries, n.d.).
How to make golden turmeric–ginger–honey tea
Makes: 2 cups · Time: about 8 minutes
- Boil 2 cups (about 400 ml) of water.
- Add a small pinch (about ¼ teaspoon) of Lakadong turmeric and the same of Ing Makhir ginger powder. Both are concentrated — start small.
- Simmer gently for 4–5 minutes so the colour and aroma come through.
- Optional: a tiny pinch of black pepper, as the tradition goes, and a little cinnamon for warmth.
- Cool slightly, then stir in 1–2 teaspoons of wild forest honey. Adding honey off the boil keeps its flavour.
- Strain and sip slowly. Adjust turmeric, ginger and honey to taste next time.
Watch it being made
Two variations
- Haldi doodh (golden milk). Use warm milk instead of water; simmer the turmeric and ginger in it, sweeten off the heat with honey or jaggery, finish with cardamom. The classic bedtime turmeric milk.
- Iced golden tea. Brew a touch stronger, cool, pour over ice with a squeeze of lemon for summer.
Small tips for a better cup
- Use less than you think — Lakadong and Ing Makhir are concentrated; a heavy hand turns it bitter or too sharp.
- For milk versions, bloom the turmeric in a little ghee first for a deeper flavour.
- Honey goes in last, off the boil, to keep its aroma.
- Store the spices in airtight glass jars, away from light and damp, with a dry spoon.
A note on the popular "black pepper makes turmeric work better" line: that is about how curcumin is absorbed, and we keep that science (with its source) in our curcumin guide. Here, the pepper is simply for flavour and tradition.
A note on tradition
The turmeric-and-milk drink, haldi doodh, has a long place in Indian homes, and classical Ayurvedic texts described turmeric and ginger as warming spices (Pole, 2013). We share this as culinary and cultural heritage, in the third person and from cited sources — not as a promise about what the drink does to your body. Maatru Rasah products are foods, not medicines (see the note below).
Where to get the ingredients
This cup uses three GI-sourced products: Lakadong Turmeric, Ing Makhir Ginger, and Wild Forest Honey. For all three together, there is a combo. The fuller sourcing story is on our About Us page.
Frequently Asked Questions
How do you make turmeric ginger tea?
Simmer a small pinch each of turmeric and ginger in water for 4–5 minutes, let it cool slightly, then stir in honey. With concentrated single-origin spices like Lakadong and Ing Makhir, start small and adjust to taste.
Can I use fresh ginger instead of Ing Makhir powder?
Yes. Use about half a teaspoon of freshly grated ginger in place of the powder and simmer a minute longer. The powder is simply more convenient and concentrated.
How much Lakadong turmeric per cup?
About a quarter teaspoon per cup is a good start, since Lakadong is more concentrated than ordinary haldi. Add more next time if you like it stronger.
When should I add the honey?
After the tea cools to drinkable-warm, not while boiling — heat dulls the aroma of raw honey.
What's the difference between turmeric tea and haldi doodh?
Turmeric tea uses water; haldi doodh (golden milk) uses warm milk. Both use turmeric and often ginger; the milk version is creamier and is the traditional bedtime drink.
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Disclaimer: This article is shared for culinary, cultural and educational interest, drawing on cited sources. It is not medical or nutritional advice. Maatru Rasah products are foods, not medicines, and are not intended to diagnose, treat, cure, or prevent any disease. For any health concern, please consult a qualified professional.
References
Hewlings, S. J., & Kalman, D. S. (2017). Curcumin: A review of its effects on human health. Foods, 6(10), 92. https://doi.org/10.3390/foods6100092
Mao, Q.-Q., Xu, X.-Y., Cao, S.-Y., Gan, R.-Y., Corke, H., Beta, T., & Li, H.-B. (2019). Bioactive compounds and bioactivities of ginger (Zingiber officinale Roscoe). Foods, 8(6), 185. https://doi.org/10.3390/foods8060185
Ministry of Food Processing Industries, Government of India. (n.d.). PM FME e-newsletter — Lakadong turmeric and Trinity Saioo. https://pmfme.mofpi.gov.in/newsletters/enewsaugust6.html
Pole, S. (2013). Ayurvedic medicine: The principles of traditional practice. Singing Dragon.