Master Tonic 101

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Master Tonic looks like it cures everything and is easy to make and have on hand.


[I did not peel my garlic this time --- MUCH EASIER!!]

(photo credit: Simi Amiet)

Master Tonic Ingredients

1 part fresh chopped garlic cloves (antibacterial, antifungal, antiviral, antiparasitical)
1 part fresh chopped white onions, or the hottest onions available (similar properties to garlic)
1 part fresh grated ginger root (increases circulation to the extremities)
1 part fresh grated horseradish root (increases blood flow to the head)
1 part fresh chopped Cayenne peppers, Jalapenos, Serranos, Habeneros, African bird peppers....any combination of the hottest peppers available

(photo credit: Simi Amiet)

· Fill a glass jar 3/4 of the way full with equal parts of the fresh chopped or grated ingredients. Fresh herbs are best. Then cover completely with raw unfiltered, unbleached, nondistilled apple cider vinegar.


(photo credit: Simi Amiet)

· Close and shake vigorously and then top off the vinegar if necessary. Keep the jar in a cool, dark place for 2 weeks. (I store it in my cabinet with the drinking glasses so that I see it and remember to shake daily.) 

· Shake the tonic daily a couple of times.


(photo credit: Simi Amiet)

Begin this formula on the NEW moon and strain and bottle on the FULL moon, (approximately 14 days). Filter the mixture through a clean piece of cotton (coffee filter or colander), bottle and label.

Strain liquids from solids after steeping about 2 weeks.

May puree the solids and add to honey or lemon juice, or make salad dressing or marinade for meats. Master Tonic lasts indefinitely at room temperature, after straining

1/2 to 1 ounce, two or more times daily, as needed. I hear it is not only the cure for the common cold but every other disease of mankind. lol

Note: Store your Master Tonic in a dark place.

"This tonic is extremely powerful, because all the ingredients are fresh. Its power should not be underestimated. This formula is a modern day plague tonic. It is said that when added to an incurable routine it could cure the most chronic conditions and stubborn diseases. It stimulates maximum blood circulation, while putting the best detoxifying herbs into the blood. This formula is not just for the sniffles, it has helped to turn around the deadliest diseases."

"...I designed this formula as a fresh herb alternative to Dr. Christopher’s plague formula, to be more alive, a herbal juice tonic, and believe me, you don’t want to be without formulas like this when you or your loved ones get ill; it will save your life. Make up plenty, it can’t go bad because vinegar already is, and will last almost forever..," writes Dr. Shultz.

Quoted from Sam Biser’s “The Last Chance Health Report” on Killer Viruses: A formula for stopping them when drugs fail.

I've seen it recommended to add all ingredients to the blender to puree, others coarsely chop the veggies. I've also seen it recommended to consume it on top of bread and butter. And "if you eat it with cheese, it isn't even very spicy"?? The suggestion was to partake of it regularly in this way, like a condiment. :

Especially warming, if coming in from the cold, windy, wet weather. And, just sniff to clear the sinuses.

Supposed to be helpful for bladder and kidney issues? (Maybe because it makes you drink a LOT of water. LOL)

Apparently, excess ginger can cause uterine contractions?? So, caution with pregnancy.

This article describes some of the myriad of benefits from a scientific (sorta) perspective.
Also, delicious on fish, salmon, halibut, etc.

Here is a commercial version, without the horseradish: Blair's Mega Death Sauce- Feel Alive!

Maybe we need a bit of wasabi added?

Here it is Cyclone Cider Herbal Tonic: It is an herbal extract of CAYENNE PEPPER, GARLIC, ONION, HORSERADISH ROOT, GINGER ROOT, PARSLEY in a base of raw apple cider vinegar.

Between this and some raw milk kefir, we could cure the world.


Whew~ that is potent stuff!

I was brave. I took most of a tablespoon, without taste testing first and put it in the back of my mouth, gargled (sorta) a bit and felt it go alllllllll the way down to my navel.

About half way down, I decided I needed a chaser. My eyes were a bit teary. (I had an emergency banana sitting ready. But, left it uneaten.)

I made enough for the whole neighborhood, it appears! It cost about $20 for all the ingredients; and I have four mason jars full! I strained mine and I believe it will keep indefinitely. I saved the strained chopped bits in the freezer for adding to soups and stuff to spice it up.

I hunted for a recipe which included additional herbs and spices. Does anyone have one?

I know the following have natural antifungal, antiparsitic, antibacterial properties: black walnut hulls, wormwood, clove, raw pumpkin seeds, fennel, thyme, sage, goldenseal, oregano, water, salt, essential oils: cinnamon, lemongrass, thyme, peppermint, lavender, coriander; olive leaf extracts, vit C, onion, allspice, tarragon, cumin; capsicums, including chilies and other hot peppers; black and white pepper, ginger, anise seed, celery seed, and the juices of lemons and limes; cranberries, myrrh, turmeric, echinacea, licorice root, Pau d'arco, rosemary, basil, mint, anise, dandelion, honey, garlic.

So, I was curious about including these, or making an alternate tonic with some of them as an alternate to rotate. But, I wasn't sure about including them in the Master Tonic.

I LOVE my Master Tonic. I've been adding a teaspoon of it to a cup of bone broth occasionallys. It is deliciously zesty and invigorating!

(the thread that started it all)

Other references:

I put the whole peppers (with seeds and top little stem attached) in the food processor. De-seeding them seemed too difficult. My Master Tonic is wicked hot. It is easier in the food processor (than chopping/grating by hand) but leave the b...its coarse chopped, mine was diced to bits.

Use gloves!

Any jar will do. Mason jars are about $2 each at a (Ace) hardware store or Walmart of regular grocery. Or reuse an old mayo or pickle jar.

If you coarsely chop the ingredients, it is more mild than if you finely chop or puree the ingredients in a food processor. Coarse chopped makes it more palatable for children. Also, if you use a finer filter, like a coffee filter, rather than a metal strainer, more of the sediment is removed. Additionally, shaking it before each use increases the potency of flavor a LOT, lol. And imo, it is easier to swallow cold or warm, rather than room temp. And we chase it with honey. Diluted in water is another way to make it more palatable, sorta. ;-)

I add a shy tablespoon of the Master Tonic to a cup of bone broth. It is so zippy and warm and nourishing, especially when coming in from the winter cold, or first thing in the morning to get your blood moving!

(I did not make mine with the moon. I did not weigh or measure; I approximated the quantities very informally. I love my Master Tonic!!)

My understanding is that we shouldn't add ingredients after the ferment starts.

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Load Previous Comments
  • Karen Bixby

    New moon today, so just finished mine (found all the ingredients at Nuggets Market in Eldorado Hills, CA)...wish I didn't have to wait 14 days for the full moon, lol! Smells powerful....looking forward to more ideas to use in mealtime recipes!
  • Heather Guthrie

    I am just straining the liquid from the bits of my tonic and sipping it warm with honey - mmm-yummy! I'll be putting the bits in the freezer to use willy-nilly in recipes throughout the winter. I'm imagining a hearty beef and root veg stew seasoned with Master Tonic bits on a blustery winter's day :)
  • Jamie

    What a great idea Heather!
  • Michelle

    Should the ginger and horseradish be peeled?
  • Kelly Holderby

    I don't peel the ginger and horseradish, but I scrub them well. I do peel the garlic.
  • Sarah Cortes

    I just cut off anything scabby or scarish looking and sometimes there are softer, brownish areas, I cut those off too. But peel stays on.
  • Pat Robinson

    I've peeled ginger, horseradish and garlic. And I've not peeled ginger, horseradish and garlic. The second is MUCH easier. :-)

    Results are equivalent, imo.

    I agree with Sarah, I remove any questionable areas from the ingredients.

  • Sarah Wood

    my sister made it for me, and I don't think she shook it at all (i forgot about that step)... what will that do? make it less potent?
  • Pat Robinson

    I think it is fine. Have you strained it yet?

  • Sarah Wood

    yes. It was done fermenting a week or more ago.
  • Kim

    Can anyone recommend a good vinegar to use for Master tonic? I find so much refined vinegar.
  • Sarah Cortes

    This is what I use :

    Or this :

    I've also seen Fleichman's has a nice looking ACV, and an un filtered redwine vinegar and a un filtered white vinegar too, both of which I've never seen before ! Haven't bought/used these yet, but the Woodman's regional grocery store here in WI carries them.

    Maybe if you can't find it in your area, you can ask a store to carry it.

    Hope this helps !
  • Sarah Cortes

  • Shannelle Renee

    Question, can you reuse the fibers after you strain the liquid out? I would hate to throw them away...
  • Sarah Wood

    Kim - I use Bragg's raw apple cider vinegar. Available at health food stores or online retailers like vitacost and probably iherb too.
  • Jamie

    I use Braggs as well and find it at my grocery stores in the natural food section aisles.
  • Sarah Cortes

    Shannelle, I have read of people using the pulp as a seasoning in stir-frys and soups, which is what I plan to do. I just strained my first batch, tasted the pulp and it does retain much flavor, that it's not all lost in the cider. Also, with the high vinegar content it should keep a very long time in the fridge, or maybe even in unrefrigerated shelf-life.
    Could maybe even be baked into breads ? Just be sure to account for the acidity.
    Hey also, you could try making your OWN apple cider vinegar, instead of buying it !
  • Kathleen Lane

    Just made my master tonic-smells so good, can't wait to try it.
  • Gabraela

    Holy Cow!  Master Tonic is HOT, HOT, HOT!  I have found that the only way I can drink it is to coat my mouth and throat with milk first, do my shot of it, and immediately follow it with more milk.  I can tell the difference in my health when I drink it regularly, but that's the hardest part - drinking it!!  I guess ya eventually get used to it??

  • Kelly Holderby

    This is the most amazing stuff! The pulp has become my go-to seasoning for everything. We even made a rub for our Thanksgiving turkey with it. It's great on chicken too. I put it in every soup, stew, and bbq sauce. I make salad dressing with it. It's also delicous when frying potatoes. I've been taking the tonic daily and so far have not had even a sniffle this winter -- I work in a Dr.'s office and I'm exposed to sick people everyday. The tonic is a little hard for me to get down, so I take small amounts, hold my breath and chase it with water. It's a great digestive aid taken just before or during a meal.

  • Sarah Wood

    Is there any detriment to taking Master Tonic daily?  I've read others who have cautioned against taking too much garlic as it could disrupt the balance of beneficial bacteria in the gut, and since MT is like a suped up version of garlic remedy, it would seem logical that it could also have this effect?  (Although I certainly would not think it would be anywhere near the degree of what antibiotics do.)  Just wondering...

  • Sarah Cortes

    When I was seeing a Naturopathic Dr, he advised me to eat 2 whole (chewed-up), raw garlic cloves daily.  I would think this is not more than the equivalent in Master Tonic.   This may have had the effect of killing my gut bacteria, I dunno.  The focus in me being there was to fix digestion, so he was also focused on culturing my gut, with miso, yogurt and such.   I would think that even the 'harshness' of the horseradish, peppers, etc in Master Tonic may have similar effect on gut microbials ?  Do gut bacteria get burned by habanero infusion, LOL ?  Dunno.

    However, after reading your comment, I found this article :

    The part of the article that most applies to your comment, it says that researchers introduced 2 human gut microbes to mice who were otherwise raised in a sterile environment.  When fed inulin, the b.b. proliferated.  :

    The complex carbohydrate the Stanford researchers added to the mice’s diet was inulin, which is found in certain bulbous plants — onions, garlic, Jerusalem artichokes — and has gained wide use as a prebiotic supplement (for instance, in yogurt or in powdered form) by people who believe it encourages the proliferation of healthful “good” bacteria. We humans can’t digest inulin on our own, but some bacteria are equipped with genes that encode enzymes capable of sawing through the chemical links joining this substance’s constituent sugar molecules.


    Also, from this article :

    It has been proven in the laboratory to kill every bacteria known, and at the same time, unlike antibiotics, it does not harm your important friendly intestinal flora bacteria.


    Dont know how true these are, but thought I'd share them in the discussion.

  • Sarah Cortes

    Dont know why not, the other flavors are so strong it would just get lost flavorwise, I think.
  • Marlene Villanueva

    Ok I have friend who has asked me a question I cant find the answer to... with this master tonic, how would you use it for young toddlers, dosage wise? They have a 1 & 3 year old and has anyone found ways they can sneak it in food that the kids will drink it? I will be making this myself in about a month. It is winter season here and this young family already has cold, mom, dad and 2 kids, they could really use this... so dosage OH and frequency was her other question, how often? Sounds like daily would be good from what I can gather here on the blog... Or if one is feeling something come on is it ok to take it then and continue till you feel well??? Thank you!!
  • Pat Robinson



    If you let the Master Tonic settle, just take a teaspoon off the top (don't shake first) and give it straight. Chase with water and honey. Or add to soup, rice, broth, etc.


    I just add it to food I'm cooking, as ds won't take it straight. But, ideally 1-4x per day for a few days, as needed. I take a dose at the first sign of a sniffle or scratchy throat, and follow a few hours later with some kefir.


    I do not take it every day. But, I do add some to food once or twice a week, most weeks.



  • Sarah Wood

    How much do you think cooking affects its effectiveness?
  • Michelle

    Some comments on the above posts--

    Thanks, this is even easier to make without peeling the veggies.  BTW if anyone struggles with garlic peeling though, there is a kitchen tool which is a silicone tube that you slide the garlic into and roll it under your palm on the counter.  It grabs hold of the skin and removes it entirely and quickly.  They are about $5 and worth the money!! 

    Kids--My one year old and I both love this with coconut milk in scrambled eggs.  I also add it to chilli, soups, etc and use it as the vineagr in salad dressings.  Then hubby and my 4 year old like it too.  Cooking--I try to add it to the end of cooking to maintain the raw benefit of the ACV.  But if it works out only to add it in the beginning it's still good.  

    Vinegar--I use Omega brand ACV which is stored in opaque plastic bottles--this reduces the damage caused by oxidation to ACV compared to a brand like Baggs ehich id in clear glass.   But then you have the plastic vs. glass thing to worry about! 


    Dosage--I use this in cooking, have never taken it on its own.  It is totally delicious!  I go a bit heavier on the onion and garlic as compared to doing equal parts of everything, b/c our family enjoys those tastes more.  I think it's just a great thing however and whenever you use it!


    Other Herbs--Susun Weed, a herbalist, encourages the creation of herbal vinegars as a calcium supplement and culinary aid.  Parsley is on her list of herbs with a high calcium content.  Her vinegars soak for 6 weeks; I imagine this could go that long too for maximum goodness..  I just decant my batch whenever my last batch is used up.

  • Sarah Thompson

    Can I use anything that has been dried or frozen?  I have dried chiles and frozen ginger, what do you think?
  • Pat Robinson

    Sarah, personally, I wouldn't. I think part of the properties are the raw aspect and the enzymes.



  • Pat Robinson

    I'm sure some ferment benefits are lost with cooking but not the herbal constituents.



  • kelly Villarreal

    So I made mine today.  My husband walked through and ask why I couldn't just put it throught the juicer.  I didn't but I'm thinking about running it through the juicer when it's finished...seems like that would get every last drop of goodness.  What do you think?!?
  • Sarah Cortes

    Sure, why not?  WOW, will it ever be potent !  I actually use the pulp after straining as seasoning in various foods.  Soups, stirfries, meatloaf, anything.  So you would miss out on that, unless you save some out for that.
  • kelly Villarreal

    It turned out that I made it in 2 pint jars...maybe I'll do one in the juicer and one not.  Do you think if it's so strong it will still take 1-2oz per serving?  I've never made it before.   How long will the pulp last for seasoning and how do you store that?  Thanks for your help!

  • Pat Robinson

    I made my first batch in the food processor. My friend hand-chopped hers. Mine might cure you by just opening the jar. LOL


    But it is HARD to swallow. Her kids will take hers. It was hard to strain out the pureed bits at 2 weeks. But, if you let the jar settle, you can just take the liquid off the top. It is slightly less horrible. ;-)


    I too use the strained bits in cooking.



  • Sarah Cortes

    I store the pulp in the fridge.  I dont know how long.  It's in beneficial bacteria (raw ACV) vinegar, so I suspect a long time, 3-6 months, maybe more.
  • kelly Villarreal

    Made I have some questions...

    What sort of body response do you have after a dose?  We've had a lot of strong winds the last few days blowing pollen and dust.  On the mornings that I've felt stopped up I've taken a dose...good thing I guess is that afterward I have drainage.?.?


    I barely covered the pulp with more ACV and keep it in the fridge.  I've used it in salsa and other dishes.  I also put a large spoon of pulp into some home made stock.  I try to drink at least 2 cups of bone broth a day and it gives it a little zing!


    I was wondering about putting a spoon of the pulp into some beets that I plan to lacto ferment.  Will there be too much acid to allow for fermentation?


    Sorry too many questions!

  • Sarah Cortes

    I dont know anything about the drainage, I dont have allergies. 


    I store my pulp in the fridge, in a jar with lid.  I dont add any vinegar to cover , it seems to store fine. 


    I dont suppose a spoonful of pulp in what I assume to be a gallon of beets would be too acid for fermentation.  I dont necesarily think it would be too acid even for a qt of beets.  Maybe just make sure you squeeze out excess vinegar if you are worried about it.    Vinegar itself is a fermented product and if it's raw is continuously fermenting, in it's acidity.

  • Sarah Wood

    OK folks, I need some help here.  I have a new batch of MT brewing.... but the garlic has turned blue!!  Literally, blue.  Any ideas what could have caused this?? Will it still be safe for me to consume?  Everything else looks normal.... ???   It was not in the dark for the first few days, I've got it under a paper bag now.  
  • Pat Robinson

    Garlic turns blue/green when bruised. It is fine. It is not mold. Garlic just does this.



  • Sarah Wood

    Thank goodness!  That makes sense since I crushed it instead of chopping it.
  • loretta wilson

    I just made it for the first time and added turmeric, so it was quite orange.
  • Karen Bixby

    great idea...adding turmeric...I will add that to my next batch!
  • ian

    hey pat, would this be considered a ferment?

    could you add water and salt instead of apple cidar vinegar to make it fermented vegetables

  • Pat Robinson


    I would not do this with salt brine instead. You don't eat the veggies, you strain the extract at 2 weeks and use just the liquid.

  • Christina Mims

    I finally did a gallon. I replaced horseradish root with real wasabi root and added turmeric root. decided after i added vinegar to puree and have a combination of puree and chunks as I was using immersion blender and noticed turmeric root staining it and decided based on smell and eyes it was potent enough. I am excited and I thank you for sharing this.
  • Simi Amiet

    Thank Pat for your inspirations, I love that you post my Master Tonic Work from last year, it was a labor I won't forget easily 'cos I chopped and grated it all by hands! I shared it with my mom and I still have some, I know I should use it more frequently, but thank you for your frequent reminders. This was a one of a kind experience for me, Thank you Pat, we all get there, to a better health w/o chemicals, be well, Simona :)
  • Paula Berndt

    I've made my second batch and just in time to give my spring cold a kick in the pants!  I am wondering though since I only drained out a little of the tonic leaving all the ingredients in the jar still covered with ACV, can I top my jar off with more ACV to steep longer?
  • Sarah Cortes

    Dont see why not.
  • Pat Robinson

    I strain it at the 2 week mark.  I shake and strain.  But, I've saved my strained "bits" in the freezer to use in cooking.  My understanding is not to add any produce to the brew. Not sure there is any harm in adding ACV. But, I don't think it needs to brew stronger. Did you taste it, lol?

  • Paula Berndt

    I strained my first batch at 2 weeks and used it.  Then I made another bigger batch that has been brewing since 6/ seemed to me to have more depth of "substance in appearance" (like the diff between simple see through stock and bone broth), as well as flavor.  I watched an herbalist that make this also, and claimed it could "steep as long as you want" this inaccurate?  Anyhow, Wednesday late night I had a little scratchy throat and thought it might be some allergy, but Thursday I knew I was getting a cold.  I was in bed with full-fledged head/chest cold for all of Friday (I started taking my master tonic late Thursday afternoon),  by Saturday I was up for a couple hours and by Sunday I was running errands the whole day!   WONDERFUL glad I found you...and Master Tonic!  So, I will go ahead and add more ACV and let 'er sit for a while more...thanks!