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.


2 thoughts to “Turmeric: A Spice staple”

  1. Hi! It’s Dee. Thank you for this post as I”ve been wondering about Turmeric. I also have been hearing a lot about Coconut Oil. So I purchased some at the grocery store this weekend. It is in a peanut butter looking container (Nature’s Promise organic brand). So does one just dig out about a tsp and use it vs. olive oil?

    Curious in Macungie!

    1. Yes, you can use it in the same way you would olive oil, for saute, etc. However, it does not have a neutral flavor, and will affect the final product. I think it enhances the flavor of Indian/Pakistani foods!

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