Let’s get this DONE for Fire Cider
They are going to trial March 25, 2019
It is time to stand up for our herbal legacy.
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Would you like to know WHY herbalists should be so concerned about this trademark? See the FAQ page at FreeFireCider.com
Make Your Own Spicy Cider
Fire Cider is a popular traditional herbal remedy freely shared, made, produced, and sold by hundreds of herbalists across the world… for centuries.
There are as many versions of fire cider as there are herbalists, but it generally contains chili peppers, garlic, ginger, horseradish, and onions, and with a sweet element added in. It heats and stimulates the body with an antimicrobial action and is most used during cold and flu season.
Recently, a large company decided to trademark the name and is forcing small businesses who have made and sold it to change their product names. Some of the companies and individuals in question have made and sold this remedy for many years longer than the company that trademarked it has even existed. Many people feel this is a dangerous precedent to anyone who creates and shares recipes anywhere on the web or in books and this led to a filing with the US Patent and Trademark Office asking that the mark be deemed generic. Until the company agrees to freeing Fire Cider from trademark restriction, a boycott of their product has been launched.
The remedy has taken on many different amendments over time, somewhat like chicken soup. Many people have their favorite version, but the base consists of fresh garlic, onions, ginger, horseradish and chile peppers that sit in vinegar for the desired amount of time, are strained, and then a bit of something sweet is usually added at the end.
Fire cider has become quite the hot topic currently as a single large company has decided to trademark the name of this old remedy and has been suing herbalists and small business owners who have been making and selling their own version of it long before the company in question.
Because this is a folk herbal, it is not unusual for the ingredients to change from season to season depending on when you decide to make it and what is growing around you. The common base ingredients are apple cider garlic, ginger, onion, horseradish, hot peppers, and vinegar, but there are any number of other herbs that can be used for an added kick. This year I grew the best of the bestest oregano and some truly HOT jalapenos. I used them with some organic turmeric I found at our local grocer and added fresh lemon peel.
We say “FREE FIRE CIDER!” and ask you to find out more and take action by going to http://freefirecider.com/.
Here is my recipe! (Warning, I like it HOT, so you can use a few less peppers if you don’t)
Spicy Cider Recipe
- 2 large onions
- 6 to 8 roots of turmeric, grated
- 1 6” horseradish roots, grated
- 10 cayenne pods (diced, including seeds)
- 3 garlic bulbs (cloves peeled and minced)
- 1 4 inch piece of ginger root
- 1 Tbsp oregano (or rosemary or parsley or thyme
- ½ cup of rose hips
- 1 quart of organic cider vinegar with the mother
- Chop up ingredients and put in a jar.
- Top up with additional cider vinegar until all the ingredients are fully covered with vinegar and the vinegar comes to within an inch of the top of the jar
- Cap tightly and put in a cool dark cabinet, away from light and heat (don’t forget to label it!)
- When you think to (or at least a couple of times a week) shake the jar
- Allow to steep for 2-8 weeks, shaking occasionally to encourage mixing. Then either strain the liquid off (press it with a potato ricer to extract as much of the liquid as possible) and use the leftover vegetables for cooking.
The liquid is your own “Fire Cider” Congratulations! You have made an infused vinegar. Take the next step and turn it into an “oxymel”. This will be useful for respiratory ailments, colds, and the flu.
To Make a “Fire Cider” Oxymel
You should have around 1 quart of infused vinegar. If you don’t have a full quart, top it off with additional apple cider vinegar. Then stir in 2 cups of honey. Continue stirring until the honey is fully dissolved. Pour into bottles. Cap. Label. Store in a cool, dry place. The mixture should keep for 6 months to a year.
Recommended use: 1-2 dropperfulls orally 3-4 x per day or as needed to help support immune system function or take 1 tsp. at the first sign of a cold or flu. Fire Cider can be taken hourly if needed. If the spiciness upsets your stomach, dilute in a cup of water.
Children may take ½ tsp. every hour at the first sign of a cold or the flu. You can alternate with elderberry syrup if you need an extra boost.
Note: Does not need refrigeration.
This action of Shire City Herbals opens the door to the trademarking of traditional medicines for profit. The biggest reason that this is dangerous is because herbs and herbalism have always been widely available to everyone. Trademarking traditional terms will change the herbal market into something that looks more like the pharmaceutical industry, with corporations owning words/terms that were previously accessible to the public.
This anti-trademark movement is working towards keeping traditional herbal terms in the hands of small businesses, teachers, and the general public. Through legal measures, a boycott, and a petition, we are working to protect herbalists from being penalized for using terms that have always been in public use.