Ginger & Turmeric Honey Bomb


We don’t have a fever thermometer in our house. It’s not necessary. Instead we measure the weirdness-level in our daily activities. So when someone does something exceptionally weird, we know he/she has got a fever (we have a separate scale for Elsa, since she does exceptionally weird stuff all the time). For example, Luise is pretty certain that I had a fever two days ago. Why else was I cooking ginger caramels, completely off-holiday season and with our book manuscript deadline only 90 hours away (yup, we’re counting hours here)? It’s typical hallucinatory behavior. I even tried to justify my actions by claiming that my caramels actually were medicin. Which only had Luise suspecting that I was in urgent need of medical attention.

All members in our family have spent the last 10 days sneezing, sniffling and coughing from a nasty cold. So when I on a recent visit to our local Asian market found small Chinese ginger caramels that were eye-tearingly and sinus-clearingly fierce, I thought to myself that this was exactly what we needed. I started experimenting with my own recipe and actually got a pretty good batch on the first try. They were oozing with ginger and still very sweet and soft from the honey. It was a nice accomplishment, but I admit that my priorities were unexpectedly weird. And looking back, can I honestly call them medicine? Nope. They were just very tasty caramels. Perhaps I’ll share the recipe with you anyway, a bit closer to Christmas.


Yesterday Luise took the very same ingredients that I used for my caramels and instead created this immune boosting honey. It is filled, not only with a very large chunk of fresh ginger, but also turmeric, lemon and some black pepper. We call it Bomb because it hits you like one, but it’s really just a flavored honey. It tastes incredible in tea or just on it’s own, dissolved in hot water. It would probably also be pretty nice to use in cooking or on a piece of bread. I have been adding a large spoon of this in a cup of peppermint tea and am already back to my normal medium-weird myself, so this stuff really helps.


Here are Luise’s explanations of the science behind the magic:

Ginger is a marvelous root that you can purchase in almost every supermarket in every country. It has antibiotic effects and can help digestion, detoxification, infections, inflammation, joint pain, circulation, nausea (also pregnancy nausea) and motion sickness. It tastes great in juices and smoothies and adds a hot and fresh flavor. It goes very well in curries, fruit compotes and desserts and is one of my absolute favorite herbs.

Turmeric is a very strong antioxidant and has been used as traditional Ayurvedic medicine throughout history. It is considered a herb that cleanses the whole body, especially the liver. It is used to support digestion, treat fever, infections and inflammations. The active ingredient in turmeric is called curcumin and has been proved to have similar effects as anti-inflammatory medicine. Turmeric and black pepper is a great pair to match. The black pepper helps to enhance the bioavailability of curcumin by a thousand times. Turmeric has a slight bitter taste but blends very well with other flavors.

Ginger_Honey_Bomb_4 Ginger_Honey_Bomb_5

Ginger & Turmeric Honey Bomb
Makes 1/2 cup

1/2 cup / 120 ml honey (prefereble organic unheated)
2-4 tbsp freshly grated ginger (or ground ginger), depending on how strong you prefer
2 tsp ground turmeric (or freshly grated turmeric if you can find it)
1 organic unwaxed lemon, freshly grated zest
2 pinches ground black pepper

Stir together all ingredients in a bowl. Taste and add more ginger or turmeric if needed. Aim for a really strong flavor, you’ll only add a few teaspoons to a cup of water. Store the Ginger & Turmeric Honey Bomb in a glass container. Boil a cup of water and let slightly cool (to keep the benefits from the honey intact), stir in a few teaspoons of the honey mixture and drink. You can of course also add this to your favorite brewed tea.

List of references:
‘Staying healthy with nutrition’ by Elson M. Haas
‘Näringsmedicinska uppslagsboken’ by Peter Wilhelmsson


  • *instantly puts it on a to do list* Looks amazing and so easily done. Thanks for the recipe!
  • It is so hard to find ways to get ginger into my kids when they have colds, I am quite interested for that caramel recipe- I vote that it could count as medicine :) But they love honey, and this looks like a great way to get some of those ingredients in to their bodies. And the tumeric is a brilliant addition!
  • Hello! I am so excited for this recipe! I have tried your turmeric lhassis and loved it. I did a blog post on you, and hope it is okay. Please let me know if I should add, or subtract anything. I admire you so!
  • A fiercely spiced ginger (as many fresh slices as you can manage), wildly tart lemon (one plump juiced fruit per cup; two's better), barely sweet (one tiny squeeze of honey; three for my kids) tisane is requisite around here, for any whiff of a sniffle. I can only imagine how majestic this must be! Almost cannot wait for the next cold to try. Wait. SCRATCH THAT! Will try while fully healthy, all the better to enjoy! Feel better soon! Molly
  • Looks great, I've been something to use turmeric with and blast a cold!
  • Beth
    Just made some honey bomb - it's lovely! My four-year-old is enjoying a cup now. One question for you guys - how long would you keep it? Right now mine is in a mason jar in a cool pantry, and it won't last long based on how fast my family drinks tea this time of year, but I want to make sure I shouldn't have it in the refrigerator. Thanks for the beautiful recipe!
  • Can't wait for your cookbook to come out. Looks like this drink is just plain good medicine.
  • This sounds lovely! I'm coming down with something as well, so this is exactly what I need.
  • When my husband or I get a cold, I make us drink all natural ginger ale. It speeds up the healing process for sure!
  • I took a trip down memory lane with your turmeric drink:) My mom used to make this drink with milk when I was a child. I hated the taste of turmeric at that time and I would come up with creative excuses to avoid drinking it! Your pictures are gorgeous as always! I am so looking forward to your new book now!
  • Anja
    I just added a teaspoon of it to balsamic vinegar and olive oil and put the dressing over rocket. It was fantastic.
  • Yes! I've been making this exact drink during sick season, but I never thought to make a mix ahead of time. That is pure genius. I'm so in love with the combination of lemon, honey, ginger, and fresh turmeric root. That stuff is truly a miracle food. Thank you for posting this! I can't wait to try your version. Exquisite photos, as always. :)
    • good Job !!, looks very delicious, I will try and hope my wife happy...thanks for share
  • We must be on the same page because I was just telling my students to drink a similar Ayurvedic concoction of turmeric + raw honey + lemon + pinch of cayenne this week during class for anti-inflammatory properties. I MUST share your link with them right away! Love your stunning photos... You guys rock!!!
  • Your photos. I cannot get enough. Saw this on Pinterest early this morning and had to stop by! Saving for later.
  • Immune boosting properties AND such a yummy treat all in one - great medicine.
  • Amazing photographs! I love this combo. Turmeric tea is fantastic and the combinations with other healing spices endless... Looking forward to hear more about your new book. Loved the last one and featured a version of your Baked Oatmeal on my blog the other day. It is one of the best breakfasts I have ever made!! Thank you for all your continued inspiration :)
  • suzanne
    Recipe for Ginger Caramels, pretty please? I'm making this honey, but now that you've mentioned the caramels I can't get them off my mind.
    • Hi Suzanne, I can't share an exact recipe as we are too busy at the moment. But the basic idea behind the caramel is to simply heat honey, turmeric, black pepper, a large chunk ginger, a splash coconut cream and a pinch of arrowroot in a heavy-bottomed pot to 250°F/120°C and then carefully pour it in a baking sheet covered pan to cool. Good luck! /David
  • Kim
    Luv the you know how long it will keep on the shelf?
    • Hi Kim, we can't tell for sure. But a fair guess is that it probably will last just as long as you would keep an opened jar honey (which is very long). /David
  • Beautiful, beautiful images, and pertinent, useful information and recipe. I just know it tastes amazing. I realise you mention black pepper in the body of the text, but a little twist or two of fresh pepper plus a smidge of coconut oil or similar would really help the turmeric absorption in the recipe itself. Perhaps your daughter might balk at the black specks though! I have a golden turmeric milk recipe on my site with the goodies here as well as black pepper, almond milk, cardamom and cinnamon too. Lots of wonderful applications for turmeric. I recommend it to the people I see in my cancer nutrition classes (I am a nutritionist/cancer health educator in the UK) as well as anyone who suffer recurrent respiratory infections.
    • Kelly, that sounds like a great combination! I must try mixing in some coconut oil the next time, and/ or with some warm almond milk. I recently did a similar version to this based on Heidi Swanson's Turmeric tea recipe, using cinnamon, cardamon & cayenne with the turmeric/honey combo. It's simply divine. Amazing spice on all levels. :) Fantastic work you do also. /Linn
  • I love turmeric! I just did a blog post on it too- so wonderful for cold and flus, as well as healing cuts. My better half is also feeling under the weather, so this is going to be my project tonight!

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