Turmeric-Ginger Pancake Syrup

This syrup is excellent on pancakes, ice cream, stirred into yogurt or mixed with tequila and citrus juice for a summer cocktail.

  • 1/2 t long pepper*
  • 4 C Water
  • 4 C Sugar
  • 2 T Turmeric Root (dried)
  • 1 T Ginger Root (dried or 1″ fresh root)


  1. Crush long pepper with mortar and pestle to release its flavor
  2. Combine all ingredients in a sauce pan, cover and bring to a rolling boil
  3. Once boiling immediately turn heat to low, remove lid ansd simmer to desired consistency.  The longer you reduce the thicker the syrup.
  4. When desired consistency is reached strain through a fine mesh strainer and pour into pantry jar.
  5. Refrigerate for up to 3 weeks

*The “long pepper” comes from a flowering vine with large catkin flowers. Within each flower are small black spikes that are the actual pepper. The taste is very similar to regular black pepper, and it is a relative of the species piper nigrum, but with a much hotter taste and an almost earthy, sweet overtone.