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Cardamom Ginger Bone Marrow Broth

Start to Finish: 12-24 hours (10 minutes active)


  • 3 1/4 pounds pastured beef marrow bones
  • 12 1/2 cups filtered water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1 yellow onion
  • 2 sprigs of fresh rosemary
  • 5 sprigs of fresh thyme
  • 5 cloves of garlic

Cardamom ginger bone marrow broth ingredients:

  • 1 1/2 cups prepared bone marrow broth base
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • A squeeze of lemon
  • Salt and pepper to taste


  1. Prepare bone marrow broth base first. Place bones, apple cider vinegar, salt, and water in a large pot or slow cooker and simmer on a low temperature for 12-24 hours. The longer you leave it, the more minerals and gelatin will leach from the bones.
  2. Two hours before you decide to complete cooking, add all remaining base ingredients and continue cooking for two hours to infuse flavors.
  3. Remove broth from heat. Strain out bones and fragments, and store the liquid in jars. Refrigerate for up to 5 days or freeze after cooling completely.
  4. Use the broth base for soups and meals, or prepare cardamom ginger broth: Add all ingredients to a small saucepan and gently heat until warmed, stirring occasionally.
  5. Pour into a mug and add a squeeze of lemon. Serve warm.

Makes: Serves 1

Nutritional Information (per serving):

  • Calories: 451
  • Fat: 11.2g
  • Salt: 3082mg
  • Carbs: 57.1g
  • Fiber: 11.5g
  • Sugar: 11.2g
  • Protein: 66.3g
  • Cholesterol: 110mg
  • Potassium: 1700mg
  • Vitamin D: 0mcg
  • Calcium: 5mg
  • Iron: 1mg