Most of us have a jar of beautiful golden turmeric powder in our pantries but, recently, you might have spotted the fresh version in supermarkets. While it looks a bit like ginger, fresh turmeric has an intense orange colour when cut open, which has catapulted it to the forefront of healthy food trends.
Said to be one of the world’s superfoods, fresh turmeric is loaded with curcumin – an antioxidant that has been the focus of many studies due to its anti-inflammatory and anti-cancer potential. Curcumin is also the reason behind turmeric’s striking hue.
Turmeric’s magical health properties are enhanced when combined with black pepper, as piperine (the main bioactive compound in black pepper) boosts the absorption of curcumin. Fresh turmeric has been used in traditional Chinese medicine for centuries to heal wounds, treat skin conditions and fight various other infections.
Its nutritional benefits aside, turmeric is also perfect for adding a lively pop of colour and earthy, peppery notes to different foods, including salads, sauces and marinades.
Recipe, styling and photograph by Katelyn Allegra
Turmeric and honey marshmallows
- 125ml (½ cup) warm water + 125ml (½ cup) water at room temperature
- 2 tbsp gelatine powder
- 1 thumb-sized piece fresh turmeric, peeled and grated (see our Cook’s tip)
- 1 cinnamon quill
- 5 black peppercorns
- 150g white sugar
- 120g liquid glucose (find at select baking supply stores, pharmacies, cabfoods.co.za or thechocden.co.za)
- 120g honey
- 100g icing sugar, sifted
- 20g cornflour, sifted
- ground turmeric, to dust
Lightly grease and line a 30 x 20cm cake tin with baking paper. Be sure to leave a baking paper collar around the edge of the tin to aid in lifting the marshmallow slab later. Set aside until needed.
Place the warm water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the powdered gelatine over the water and stir until it has dissolved. Set aside.
Place the water at room temperature in a large saucepan. Add the grated turmeric, cinnamon quill and peppercorns. Bring to the boil over medium heat. Once boiling, remove from heat and strain the mixture. Discard any bits left over in the sieve and return the liquid to the saucepan. Add the white sugar, liquid glucose and honey. Bring to the boil over medium heat. Continue to boil, without stirring, until the mixture reaches 118˚C on a sugar thermometer, 5 – 7 minutes.
With the stand mixer running on high speed, gradually pour the hot liquid in a thin, steady stream down the inside of the bowl. Beat until thick and fluffy, 5 – 7 minutes.
Working quickly, spoon the marshmallow mixture into the prepared cake tin. Refrigerate until set, 1 – 2 hours.
Mix the icing sugar and cornflour together. Use some of the mixture to dust a clean work surface and reserve the rest.
Lift the marshmallow slab out of the cake tin and place on the dusted surface. Discard the baking paper and cut the slab into 5cm squares using a hot, wet knife. Dust the marshmallows with the reserved icing sugar mixture until coated well. Sprinkle with the ground turmeric.
Enjoy immediately or store the marshmallows in an airtight container for up to 2 weeks.
Wear gloves when grating fresh turmeric to avoid staining your hands.