Posted on: September 10, 2015 at 4:28 pm
Last updated: September 15, 2017 at 2:35 pm

You’ve seen every version of turmeric we can throw at you: milk, stir fry, water, tea… whatever. You want the most out of the new hottest (for a reason) anti-inflammatory and we certainly have it. It’s been a banner year for turmeric in any and every form.

But I’ve decided to let you all know something. I don’t like turmeric milk. I’m not keen on turmeric in anything but curry and adding that brilliant yellow colour to honey mustard. Well, that’s what I thought.


I get paid to try new recipes (of my own invention) and with turmeric set to win every health-food award ever invented (do they exist? I feel like they do… or at least should) I decided I should make a go of finding a way I do like to consume it. What I have discovered is turmeric honey. Something about the earthy sweetness of buckwheat or blueberry honey combined with the spicy, earthiness of turmeric is a winning combination.

You know where I like to use this delicious combination? To sweeten a homemade Chai tea blend. Turmeric isn’t out of place among Indian cuisine, and while I like hot curries over sweet curries, but a sweet Chai tea is on a level of its own.

So, Turmeric Honey

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1 Cup of Dark Honey (purchase this from a whole food store or local apiary) choose a dark honey as these tend to contain far more nutrients than other honeys. As mentioned above, I like buckwheat or blueberry.

1 inch of fresh, peeled, and sliced turmeric root (or 1 tablespoon of dried turmeric root)

Heat your honey, in a double boiler with the root in the honey, on low (I mean low-low, not high-low) for about ten minutes. Strain out the turmeric. If you like, keep the turmeric for use in recipes that require a little sweetness (morning smoothies) or curry. Or eat it for an added boost every day.

If you’re using the dried compound, heat the honey and then add the turmeric. Preserve it in a dark, cool place for two weeks, then use it whenever you like.


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