I began growing turmeric and tulsi nine years ago as part of an organic agroforestry system in Costa Rica. I grew turmeric because I loved its vibrant color, and I grew tulsi and later black pepper because I felt mesmerized by their fragrance and flavors. As the years went by, I read more about their healing properties, and started using them in teas, tinctures, salves, and other preparations.
As the daughter of two scientists, one who happens to be a botanist, I was fascinated by the research and formulation for these recipes. I wanted to find what really worked for people, and what really made sense from an ecological perspective. I made dozens of different products with different plants and ratios, tested them on myself and my friends over a period of several years (thanks everyone!), and selected and honed just a few that I really loved. This tincture is one of them.
I personally grew the herbs used in this tincture, dried them in a solar dehydrator, and brewed them in small batches according to standard ratios. This tincture is 80% turmeric, 17% tulsi, and 3% black pepper.
One special benefit of this type of tincture is that it’s very easy to use and has a longer shelf life than many other types of herbal preparations. You can keep a bottle in your medicine cabinet, purse, car, or bike basket, and have it there whenever you need it. Its great to have when you’re traveling, for home use, or to give as a unique and useful gift.