Description:
This brilliant golden yellow spice, also known as Indian Saffron, is available in fresh, dried, or powdered form.
It adds a mild aroma and distinctive yellow colour to foods. It has a warm, slightly bitter taste like black pepper and is most often used to flavour or colour mustards, butters, and cheeses. A member of the ginger family, turmeric comes from the underground rhizome of the plant and is essential to curry powder.
Turmeric can be used to enhance many foods such as pilafs, poultry, fish, pickles, chutneys, deviled eggs, bean and lentil dishes, and vegetable dishes, especially cauliflower and potatoes. It also makes a flavourful tea or latte.
History:
It was first used in Southeast Asia as a dye to colour the robes of monks and priests yellow. The use of turmeric as a culinary spice dates back almost 4,000 years to India, where it also had some religious significance. It spread to China, Africa, and Jamaica, and Marco Polo described it as exhibiting qualities similar to saffron. It has a long history of medicinal use in South Asia, and is believed to be one of the ancient Persian yellow spices associated with sun worship.
Medicinal Uses:
In the last few years turmeric, or more precisely its main component curcumin, has been gaining popularity for its medicinal benefits.
Curcumin is known for its powerful anti-inflammatory properties and is often used to relieve osteoarthritis. It’s also an effective aid in the treatment of depression, type 2 diabetes, lowering cholesterol, and relieving PMS symptoms. It has been used in headache treatment, especially for migraines, and one study has shown it can help ward off heart attacks in those who’ve had bypass surgery. Turmeric tea can also help ward off a variety of viruses, including the flu and COVID-19
Recipes:
Golden Milk Turmeric Tea
(for health benefits)
Ingredients:
1 cup unsweetened non-dairy milk, preferably coconut milk beverage or almond milk
1 (3-inch) cinnamon stick
1 (1-inch) piece turmeric, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric
1 (1/2-inch) piece ginger, unpeeled, thinly sliced
1 tablespoon honey
1 tablespoon virgin coconut oil
1/4 teaspoon whole black peppercorns
Ground cinnamon (for serving)
Directions:
Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns, and 1 cup water in a small saucepan; bring to a low boil. Reduce heat and simmer until flavours have melded, about 10 minutes. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.
Golden milk can be made 5 days ahead. Store in an airtight container and chill. Warm before serving.
Spiced Jasmine Rice Pilaf
Ingredients:
2 tablespoons olive oil
½ medium onion, finely chopped
½ small fennel bulb, finely chopped
¼ cup coarsely chopped fennel fronds
2 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
1 cup uncooked jasmine rice
1½ cups low-sodium chicken stock
¼ cup chopped unsalted, roasted almonds, divided
2 tablespoons coarsely chopped fresh cilantro
Directions:
Heat oil in a medium saucepan over medium-high. Add onion, fennel, and garlic, season with salt and pepper, and cook, stirring often, until onion is softened and translucent, 5–8 minutes. Add coriander and tumeric and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring often, until some grains are translucent, about 3 minutes.
Add stock, season with salt and pepper, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 12–15 minutes. Remove pan from heat and fluff rice with a fork. Cover with a clean kitchen towel, then lid. Let sit 10 minutes.
Stir in fennel fronds and half of almonds. Top with cilantro and remaining almonds.
Serves 4
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