Growing up in India, I’ve been aware from an early age of how highly regarded turmeric is for its antimicrobial properties, in culinary as well as medicinal usage. Now, it’s the latest golden oldie, a trendy superfood on top of the pop charts!

Turmeric in fresh and dried form, has been lighting up foodscapes, (most notably in the “golden milk” craze) and pharmacy shelves alike. I use turmeric in my daily cooking as a matter of routine, so I haven’t really been pushed to seek out novel ways to incorporate it into my diet. I was, however, delighted to discover a delicious new take on it in the form of “candied turmeric”.

It’s so simple to make, and as a lover of candied ginger, I can’t believe I didn’t think of doing the same with this related rhizome! Cold and flu season isn’t over yet, but I’m ready for it now, armed with my jars of preserved gold!

You can read more about it and find the recipe here, in Robyn Eckhardt and David Hagerman‘s article in Zester Daily.

Take Robyn’s advice and use the remaining syrup to make a delicious and unusual drink. Or use it to add an exciting twist of flavour to a batch of candied ginger, or nellikai.