Turmeric is probably the most researched of all spices. Nearly eight thousand articles have been published in and about six hundred of them were in the year 2015 alone! It’s definitely one spice you want to take in on a daily basis. Curcumin is the active substance in it. This is found to be a very powerful anti-oxidant.
The most beautiful thing about using this spice in cooking, you don’t have to worry about dose, contraindication – nothing! Truly a case where food is medicine and medicine is food. You can buy it fresh (Indian and other Asian grocers or farmers market) or dried and powdered (most grocers have it in the spice or Ethnic food aisle).
Wash and pat dry. Use it like you’d use ginger. It has a bite so go easy!
- Smoothies – about quarter inch piece, along with some source of fat, like nuts or seeds or milk.
- Soups – a quarter inch piece – grated. Saute with a teaspoon of oil in the very beginning.
Dried Powdered Turmeric:
- A cup of hot nut milk + 1/8 teaspoon of Turmeric – to pour on your cereal.
- When you boil vegetables – say, potatoes or carrots or beans or peas – just about any vegetable, put 1/8 – 1/4 tsp of turmeric in the water. Expect the color of the boiled vegetable to get a yellow tint, especially if the vegetable is light colored such as cauliflower.
- Cooking lentils or beans? Add 1/8 -1/4 tsp to the water or any other liquid you’re using as base.
- Turmeric powder as a spice does NOT need pairing. It goes very well with most vegetables and often used even in desserts. For instance, with cacao powder if are into making your own chocolate. You could use up to 1/2- 1 tsp of Turmeric per cup of cacao powder. This does not alter the taste but only amps up the nutritive value of your end product.
Things to remember:
- Turmeric is better absorbed if you used a teeny weeny bit of fat along with it. For example, when you pair it with nut milk, nuts will be the source of fat.
- Black pepper is another spice that can enhance turmeric absorption in the body. For instance, if you are using turmeric in the soup, using black pepper is a better choice versus cayenne to add some heat.
This list is mentions only some uses of turmeric and newer ones are being discovered all the time.
Turmeric as a spice in your cooking is NOT the same as taking Turmeric supplement.
Now, it’s your turn to speak –
Do you have any ideas on how YOU would use turmeric in you kitchen? Leave a comment. The new e-book would be a great resource if you are the kind who likes to make healthy taste delicious!