Turmeric: A Spice staple

Turmeric has been getting a lot of press lately – the newest “cure-all” clogging up my Facebook Feed. Did a little research and found some very interesting facts. You can read more about it on the University of Maryland’s Medical website.

No matter that it is trendy, I have been using this wonderful spice in my food for years. I happen to love it, especially the color it turns my chicken soup.  It is used in pickles, especially sweet versions, mustard, and Indian food.

I asked my ayurvedic doctor about turmeric she shared that most people are not getting very much benefit from what they are consuming for a number of reasons:

  1. They buy a big bag of cheap powder that really isn’t turmeric, just yellow power. So get your spices from a reputable dealer.
  2. They take a turmeric supplement with a big glass of water. As a fat-soluble compound, it will pass right through your system if there is no fat present to make the turmeric bio-available.
  3. They sprinkle turmeric on food without cooking it first. Heating the turmeric helps make the curcumin more bio-available.

Some use suggestions:

Saute onions and carrots cut small in ghee or coconut oil. Add 1 t of salt and 1 t of turmeric. Add 1 quart of chicken stock. Delicious quick soup!

Heat 1 T ghee in a pan. Add 1 t turmeric and fry until fragrant. Add 1 apple, cut small and toss until coated. Take off the heat and let cool. This is good alone, or mixed in yogurt.

A wonderful poultry rub is 1 T salt, 1/4 t ground pepper, and 1/4 t turmeric.  Rub this all over the bird before it goes in the oven.

Saute cauliflower in butter and turmeric.

Add a teaspoon or so of turmeric to your meatloaf, or burgers, too.