Healthy Shots
Ginger & Turmeric Zest
An anti-inflammatory shot with ancient roots
$5.00
The Story
Ginger and turmeric are two of the most studied medicinal plants in Ayurvedic and traditional medicine systems, both native to South and Southeast Asia and both members of the Zingiberaceae family. They have been used together as a healing combination for thousands of years — ginger for its anti-nausea, digestive, and warming properties, turmeric for its anti-inflammatory curcumin compound.
The "wellness shot" format — a concentrated 60ml dose of functional ingredients — became popular in Western health culture during the 2010s, offering a quick, daily dose of bioactive compounds without the commitment of a full drink. Research has validated what Ayurvedic practitioners knew for centuries: both ginger (gingerols) and turmeric (curcumin) are among the most bioactive anti-inflammatory compounds found in food.
At Cappadocia, our Ginger & Turmeric Zest shot combines fresh ginger, turmeric, orange, lemon, and black pepper — the pepper being essential for activating curcumin's bioavailability. It's a sharp, fiery, bright shot that provides a genuine functional boost in just a few sips.
Frequently Asked Questions
Where does Ginger & Turmeric Zest come from?
Ginger & Turmeric Zest originates from India / Southeast Asia — ancient. Ginger and turmeric are two of the most studied medicinal plants in Ayurvedic and traditional medicine systems, both native to South and Southeast Asia and both members of the Zingiberaceae family. They have been used to…
What is in Ginger & Turmeric Zest?
Ginger & Turmeric Zest is made with: Fresh ginger, Turmeric, Orange juice, Lemon juice, Black pepper.
Can I try Ginger & Turmeric Zest in Darlinghurst Sydney?
Yes! Ginger & Turmeric Zest is on the menu at Cappadocia Café & Restaurant, 82-84 Stanley St, Darlinghurst NSW 2010. Priced at $5.00. Open Mon–Tue 6am–4pm, Wed–Fri 6am–9pm, Sat 7am–9pm, Sun 7am–4pm.
Key Ingredients
- Fresh ginger
- Turmeric
- Orange juice
- Lemon juice
- Black pepper
Did You Know?
Gingerol — ginger's primary bioactive compound — transforms into shogaol when dried and into zingerone when cooked. These three compounds have different flavour profiles and health effects, which is why fresh, dried, and cooked ginger taste noticeably different from each other.
Try it in Darlinghurst
82-84 Stanley St, Darlinghurst NSW 2010
Mon–Tue 6am–4pm · Wed–Fri 6am–9pm
Sat 7am–9pm · Sun 7am–4pm
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