A ginger plant containing curcumin, such as Ukon or turmeric, is enhanced for use as a food by fermenting it with a starch and red koji mold. Each 100 weight of Ukon has mixed with it 1.0 to 20.0 weight of starch and 0.1 to 10.0 weight of red koji mold. In addition, saccharides of 0.1 to 10.0 weight and minerals of 0.1 to 1.0 weight can be added to the mix. The fermentation process can be regulated by the addition of a mold of the Monascus genus. The water content is adjusted to 50 to 75 weight percent using water at 80.degree. C. to 90.degree. C. followed by sterilization at 110.degree. C. to 130.degree. C. for 1/2 to 11/2 hours at atmospheric pressure. The one or more molds of the Monascus genus are added followed by fermentation at 25 to 40.degree. C. for 5 to 1000 hours. The fermented mixture is force air dried using air at 40.degree. C. to 50.degree. C. for 5 to 9 hours.