Spice Spotlight: Turmeric

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If you’ve ever seen fresh turmeric, you may have noticed that is a rhizome, like ginger—though it’s smaller about the size of a baby finger, with a tawny skin and a bright orange, crisp interior. Most often though, we’ll find it ground to a bright golden powder that can stain one’s hands and clothing. Ground turmeric has more of a color impact than a flavor one. Although, it does convey subtly earthy and slightly musty notes/flavors. Another name for turmeric is curcuma.

Turmeric can be used everyday:

  • Whisk 1/4 to 1/2 teaspoon into the dry flour mixture for pie or pizza dough.
  • Add 1/4 teaspoon to vinaigrette for vibrant color.
  • “Bloom” the spice in oil—use the golden oil for sauteing potato cubes or onions.
  •  Mix with softened butter, cumin, and red pepper; rub under chicken skin before roasting.

Turmeric is noted by researchers as an anti-inflammatory. By choosing to add it to daily dishes, you may like the thought that was shared in Cooking Light’s November 2012 issue—” a pinch of health is going into each dish I add it to”!

More Spice Spotlight Posts:

Curry Powder

Bay Leaves

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Litsa is a stay at home mom to a beautiful little girl. She is a native of Greece and now resides in Tennessee. As a former teacher, Litsa wears many hats that it takes to make a home a functioning home!

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Comments

  1. There’s also a “recent” article floating around that is drumming up interest in “Turmeric Tea” or “Liquid Gold” tea… Here is one of the more recent recipes…
    Turmeric Tea Recipe “Liquid Gold”
    Total Time: 5 minutes Serves: 2
    INGREDIENTS:
    1 cup coconut milk
    1 cup water
    1 tbsp ghee
    1 tbsp honey
    1 tsp Turmeric (powder or grated root)
    DIRECTIONS:
    Pour coconut milk and water into the saucepan and warm for 2 minutes
    Add in butter, raw honey and turmeric powder for another 2 minutes
    Stir and pour into glasses.