What makes turmeric so special?
Turmeric is a popular healing spice especially in India, but may be less well known here in the states. We know about powdered turmeric here and it shows up in a lot of supplements, but we very rarely cook with the fresh version. Turmeric not only adds a beautiful golden color to food and drink, but it’s a potent anti-inflammatory as well. If you’re experiencing spring allergy troubles or a seasonal cold, consider adding turmeric to your diet. It’ll help calm your inflamed sinuses and speed your recovery time! There are many health benefits of turmeric which I will cover below along with tasty recipes to add to your rotation, especially when you need a little healing boost.
HEALING PROPERTIES OF TURMERIC
Curcumin is the naturally-occurring chemical compound that’s responsible for turmeric’s anti-inflammatory benefits. It happens to be a great pain reliever too. Some people take turmeric or isolated curcumin as a supplement, but I prefer to add it into my cooking instead of taking it as a pill. Supplements are incredibly useful when you need a larger healing dose that you cant get through food.
Turmeric is known for it’s anti-inflammatory, antibacterial, and antifungal properties. That’s why it shows up in all the liquid “gut shots” or “flu shots” at the health food store. It’s debatable though, whether we can actually absorb those healing properties when taking turmeric in large doses in a supplement, but studies are still being done. You can read more about the healing properties of curcumin here.
USING FRESH TURMERIC
The turmeric root looks just like ginger and is usually found right next to ginger in the produce section. You can buy a couple pieces of it and keep it in a bowl on the kitchen counter or put it into the freezer like my Mom used to do with ginger. Then you have it whenever you want to grate a little bit into a recipe. Anytime a recipe calls for powdered, you can grate fresh turmeric using a microplane like this one.
If you can’t find it at the grocery store don’t hesitate to use the ground version. Just don’t leave bottles of the powdered spice in your cupboard for years, as it will get stale. If you are going to try out the latte recipes, begin with half the amount of turmeric and then give it a taste. It can have a strong flavor if you aren’t used to it. The more you use the spice, the more you will enjoy it! I love using it in my scrambled tofu dishes, but just enough to add color and not too much flavor.
Image from Pinch of Yum
COOKING WITH TURMERIC
Use Turmeric In Curry Dishes
Curry paste: All curries get their golden color from turmeric. I like to prepare this amazing make-ahead curry paste and stash it in the fridge for quick weeknight meals. Heat a couple of tablespoons of the paste with canned coconut milk on the stove until dissolved, then add it to lightly steamed or sautéed veggies, rice and protein for a complete meal.
As a Creamy Hot Beverage
A Turmeric Latte also known as “Golden Milk”: Makes for a great coffee replacer or something to sip before bed in the winter. Most recipes include turmeric, your milk of choice (I prefer a mix of coconut and almond) and a drizzle of natural sweetener like honey or maple syrup. For an extra warming effect, and to really BOOST the healing properties of the curcumin, most recipes will add a tiny sprinkle of black pepper and cinnamon. I like this recipe by Wellness Mama.
Enjoy as a Main Course in Soups and Stews
Turmeric-Ginger Chicken Soup: This comforting soup is perfect for expediting the healing process if you’re feeling under the weather. Add some red pepper flakes for spiciness if your sinuses need clearing. Sub out the wheat noodles for zucchini noodles, or omit them altogether. There are still plenty of nourishing vegetables in the recipe.
Turmeric Chicken Stew: This creamy stew recipe is dairy free and uses fresh turmeric root instead of the powdered, which I really like because it is fresher and contains the natural oils and moisture that should be in the root.
And when you get really motivated to increase your turmeric game, Bon Appetit put together this: “37 Turmeric Recipes for Vegetables, Meats, and More“.
This vegan cheese sauce from Forks Over Knives uses ground turmeric for color.
Common Questions about Cooking With Turmeric
Q: Is it ok to use powdered turmeric if I can’t find it fresh?
A: Yes! While the fresh version will have the most healing benefits, you are still going to benefit from using this spice in whatever form you can find it in. Just keep it in a dark, cool cabinet, and replace it about once a year.
Q: Will it stain my counter?
A: Yes, turmeric does stain very easily, as I frequently have yellow fingers when slicing or grating it. Make a paste from 1 tablespoon baking soda and a little water and scrub your counter with it. That should remove any stains.
Q: Why do recipes have black pepper in them?
A: Black pepper helps to make the curcumin, the active component in turmeric, more actively available to your body to absorb.