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:
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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.
Thanks for sharing this recipe Dave! I am going to make this soon (I have to get some coconut milk!).
Renae