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:
- They buy a big bag of cheap powder that really isn’t turmeric, just yellow power. So get your spices from a reputable dealer.
- 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.
- 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.