We recently posted a photo on our Instagram page of our candied ginger & turmeric root ‘sweets’. Lots of people asked us if we would share the recipe so here it is…
They are an incredible immune boosting treat to have during the winter cold and flu onslaughts!
We came up with the idea for these after making some lovely turmeric and ginger raw granola in the dehydrator.
It got us thinking what else we could dehydrate….
Considering the current hype surrounding turmeric (a cousin of the wonderful and more commonly known ginger), and with some leftover turmeric root we had lying around, we decided to make some candied roots.
Turmeric’s active ingredient is curcumin, which has a long history in both natural dyeing and medicine. It has many medicinal properties including being a wonderful anti-inflammatory, aiding digestion, detoxification of the gut and increased brain function.
Turmeric is also known as Kanchani in ancient Sanskrit, which translates to ‘Golden Goddess‘ – what a beautiful name for such a beautiful plant!
Ginger.. ahhh ginger. One of our all time favourites!
It’s fiery flavour and lovely spiciness makes it a wonderful root to use in cooking. It is one of the most important foods in Ayervedic medicine, used to keep the Agni or digestive fire ‘burning’.
Ginger aids in digestion, warmth, reducing nausea and has soothing effects on the body when drank in a tea. Gingerol is its main active compound giving it it’s amazing medicinal effects.
Like turmeric, it’s a wonderful anti-inflammatory and antioxidant, can help to treat chronic indigestion and is also a brilliant plant for aching muscles and joints.
How to make:
There are no specific weights or measures for the ginger and turmeric root. Just use whatever you have although try and keep it an even balance!
Prepare your roots by scrubbing, patting dry and slicing into little circles for the turmeric and similar sized slices for the ginger.
Meanwhile, in a pan add 1cup water and 1cup of good quality sugar. Heat slightly and stir until all the sugar has dissolved.
Put the roots into the sugar syrup and heat slowly and gently on a low heat, bringing to a steady simmer.
Simmer the roots for approx. 20 minutes and then removed them from the syrup solution and let them drain on a cool plate.
Don’t get rid of the sugar syrup! This will be full of beneficial properties from the roots – you can use it in dressings, on ice-cream and desserts, or just save it for another batch. (Make sure you keep it in the fridge)
Once the roots have cooled, pat the excess syrup solution off them and place in a dehydrator over night.
In the morning you will have a bounty of natural, warming, immune boosting ‘sweets’!
Store in an airtight jar and eat a couple whenever you feel the start of a cold or flu, or as and when you feel like. We hope you enjoy them!
The Plant Path Folk