Homemade Chilli Tincture
Homemade Chilli Tincture
Preserve the immune-boosting benefits of your homegrown chillies in this simple-to-make tincture.
Servings
Prep time
Cook time
Recipe
Ingredients
- 5–6 fresh chillies, chopped
- 1 cup high-proof alcohol
- 1 clean glass jar with tight lid
- 1 dropper bottle (optional, for storage)
Method
- Fill the jar halfway with chopped chillies.
- Pour in the alcohol to submerge the chillies and leave 2cm space at the top. Seal the jar tightly and give it a gentle shake.
- Store the jar in a cool, dark place for 2–4 weeks. Shake it daily to help release the active compounds.
- After 2–4 weeks, strain the mixture through a fi ne mesh strainer or cheesecloth to remove the chilli solids.
- Transfer the liquid tincture into a clean jar or dropper bottle.
- Use 1–3 drops diluted in water, tea or juice as needed for an immune boost or to add spice to food.
- Store the tincture in a cool, dark place. It can last up to 1 year if properly sealed and stored.
- Tips: Use gloves when handling chillies to avoid irritation. For a stronger tincture, use the longer steeping time and include the seeds. For a milder tincture, use the shorter steeping time and discard the seeds. Start with a small dose when using the tincture to gauge your tolerance.
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