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Turmeric – The Golden Spice


Turmeric – The Golden Spice

Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian cuisine and adds both flavour and colour to the many different dishes that can be made with turmeric as a base. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavour or colour curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics.

In many venerable and ancient cultures turmeric is consider a holy spice. In India, where it comes from, it is considered a highly auspicious herb and has been used in ceremonies for thousands and thousands of years. It has also been used as a powerful medicinal for thousands and thousands of years. It is interesting to note how ancient cultures knew something about this plant so long ago that we are just beginning to prove through science.

Turmeric health benefits

Turmeric is commonly used for conditions involving pain and inflammation, such as osteoarthritis. It is also used for hay fever, depression, high cholesterol, a type of liver disease, and itching. Some people use turmeric for heartburn, thinking and memory skills, inflammatory bowel disease, stress, and many other conditions, but there is no good scientific evidence to support these uses. Turmeric contains the chemical curcumin. Curcumin and other chemicals in turmeric might decrease swelling (inflammation). Because of this, turmeric might be beneficial for treating conditions that involve inflammation.

Turmeric also dramatically increases the body’s capacity to absorb antioxidants better and is also known to increase the brain function and prevent brain diseases. Another turmeric benefit is that it is known to help prevent heart diseases in huma beings as well. Turmeric health benefits also include treating cancers naturally and also help preventing of Alzheimer’s disease as well. Turmeric is also given to patients who commonly suffer from symptoms of arthritis making this spice more than just something that makes your food taste better.

Recipes that hero turmeric

Fresh Turmeric and Lemon Grass Chicken
  • 1¼ cup of canned unsweetened coconut milk (the real stuff)
  • 3 shallots, minced
  • OR 1 medium onion minced
  • 2 lemongrass stocks, finely chopped (Bottom third only with tough outer layers removed)
  • 1-2 jalapenos, stemmed and seeded, minced (do you like it hot?)
  • 1 tablespoon of curry powder
  • 1-2 tablespoon of fresh ginger grated (skin on)
  • 1-2 tablespoon of fresh turmeric, grated (skin on)
  • 3 tablespoons of fresh lime juice
  • Zest of one lime
  • 1 tablespoon of fish sauce
  • 1 tablespoon of coconut aminos
  • 3-4 pounds of chicken legs and thighs
  • Lime wedges and chopped cilantro
  • Combine all the ingredients, except chicken and cilantro, in a blender and whirl away till you have a smooth sauce.
  • Place the chicken in a large baking dish and pour the coconut mix over the chicken. Cover the chicken up and set in the fridge over night to marinade.
  • The next day, set the chicken out of the fridge while the oven heats up to 350 degrees.
  • Remove the cover and tuck in the oven to bake for about 50 minutes till golden brown and the meat is just starting to pull from the bones of the legs.
  • Take out of the oven and serve with turmeric cauliflower rice, cilantro sprinkles and lime wedges.
Fried Chickpeas with Turmeric
  • 2–15 oz cans chickpeas, drained, rinsed, skins removed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • olive oil
  • kosher salt
  • Heat a medium skillet over medium heat. Once heated, add enough olive oil to cover the bottom of the skillet.
  • Add chickpeas to the skillet.
  • Once chickpeas being to brown add the turmeric and garlic powder.
  • Continue to pan fry until a nice brown develops.
  • Just before removing the chickpeas from the skillet, add the red pepper flakes.
  • Season with kosher salt to taste.
Turmeric Roasted Cauliflower Florets
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 large cloves garlic, minced
  • 8 cups cauliflower florets (1 large head; about 2 pounds)
  • 1-2 teaspoons lemon juice
  • Preheat oven to 425 degrees F.
  • Whisk oil, turmeric, cumin, salt, pepper and garlic in a large bowl.
  • Add cauliflower and toss to coat.
  • Transfer to a large, rimmed baking sheet.
  • Roast, stirring once, until browned and tender, 15 to 25 minutes.
  • Drizzle lemon juice over the cauliflower.
Ginger Turmeric Chia Pudding
  • 1 ¾ cups
  • Unsweetened Plant-Based Milk
  • ¼ tsp
  • Liquid Stevia
  • ⅛ tsp
  • Kosher Salt
  • 3 tsp
  • Ground Turmeric
  • ½ tsp
  • Ground Ginger
  • ½ tsp
  • Cinnamon
  • ½ cup
  • Chia Seeds
  • ¼ cup
  • Hemp Hearts
  • ¼ cup
  • Unsweetened Coconut Flakes
  • In a medium bowl, whisk together plant-based milk, liquid stevia, salt, turmeric, ginger, and cinnamon.
  • Add chia seeds and hemp hearts and whisk again.
  • Place in the fridge for 1-2 hours to let chia seeds thicken.
  • Serve chilled with Turmeric sprinkled over as garnish
Paneer Angara
  • 200 gms paneer Diced in cubes
  • 2 number Capsicum Diced in cubes
  • 2 number onion Diced in cubes
  • 4 number onion Roughly chopped
  • 3 number Tomatoes Roughly Chopped
  • 6-7 number Garlic pods
  • 4-5 number Kashmiri Lal mirch
  • 8-10 number Cashews
  • 1/2 teaspoon Haldi / Turmeric powder
  • 1 teaspoon Red chili powder
  • 1/2 teaspoon garam masala
  • 1 tablespoon Oil
  • 1 small cube butter I have used Amul Butter
  • Salt to taste
  • 1/2 teaspoon Kasturi Methi
  • Charcoal for the smoking effect
  • Ghee as required
  • In a kadhai, boil water and blanch the tomatoes for 2-3 minutes. When cool down, take off the skin and roughly chop them.
  • In the same kadhai, take oil and butter, add sliced onions, blanched and chopped tomatoes, garlic pods, Kashmiri Lal Mirch, cashews, and let it cook for about 10 minutes.
  • Add all the spices and salt and cook it on low flame for another 5-10 minutes. The onions and tomatoes should start cooking and releasing the oil.
  • Add 1/2 cup water and let it cook. Cool this mixture down and grind it in a mixer.
  • The idea is to get a fine puree of the mixture. Once pureed, sieve this mixture using a sieve or chalone.
  • Cook the sieved mixture again with some oil for another 5 minutes. Now add diced paneer, onion petals, and diced capsicum. Adjust the salt at this stage.
  • Crush dried kasturi methi using your palm. Sprinkle it on the dish.
  • Add chopped coriander leaves and mix it well.
  • Smoke the dish with live charcoal by placing the live coal on a Katori and pour ghee over it. Cover it with a lid for 10 minutes.
  • Serve it hot with laccha parathas, tandoori roti, or Rice.

So, there you have it. All that you need to know about the golden spice which is a household occurrence in Indian homes and kitchens. Turmeric has several uses in Indian cuisine and we have also highlighted the many several health benefits of turmeric for you to understand and imbibe.

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