Learn how to include turmeric in your cooking, baking, or as a supplement. We go through what turmeric is, why it’s good for you, how much turmeric to take, and more! Turmeric has been significant health in recent years, but I believe many people are still unsure how to use it. For thousands of years, turmeric has been used as a spice, but we mostly see it in turmeric lattes or in our vitamin/supplement routine.
The turmeric we know and love – the bright yellow powder – is created from the turmeric plant’s root. The plant is native to India and Southeast Asia and belongs to the same family as ginger. Harvested, dried, and powdered into a powder, the roots are then utilized in cooking.
Turmeric is traditionally used in the cuisines of India, Southeast Asia, the Middle East, and even some African countries. But, as I previously stated, it’s grown quite popular in the United States due to increased awareness of turmeric’s health advantages, and it’s now made its way into almost everything.
So today’s topic is all about utilizing turmeric in your everyday cooking, not just in a latte. It’s a fantastic spice with a nice flavor and many uses. Turmeric is a spice from a root that looks similar to ginger. Turmeric is a spice native to the Indian subcontinent and Southeast Asia, and it is widely used in Indian cooking. Turmeric’s color is one of its most striking features; many recipes call for a dash of turmeric only for the visual effect.
What Is Turmeric?
Turmeric is a ginger-based spice that has been used in Indian, Indonesian, Chinese, Thai, Japanese, and Middle Eastern cuisines for ages. It’s prepared from turmeric root that’s been boiled to give it a yellowish tint.
Depending on how long it boils, the hue can range from pale mustard yellow to orangey-brown. It is also thought to be one of the most potent spices, and its therapeutic capabilities outperform any other herb or spice, having antibacterial, anti-inflammatory, and antioxidant characteristics.
Turmeric is a spice found in a variety of Indian foods. They’re frequently used to impart a golden hue to foods. Turmeric is a spice made from the root of the turmeric plant. Turmeric powder is made from the root of the turmeric plant, which can be used as a condiment or for other applications.
How to Use Turmeric in Cooking & Baking?
As I previously stated, you can take a supplement, but I believe that incorporating it into your diet is the best option. I’ve included seven different methods to use turmeric, but there are a million more options! Turmeric is found in various spice blends, including essential curry powder, which is consistently listed as an ingredient. Turmeric is usually to blame for the yellow color of the combination. It’s a joint coloring agent in yellow mustard, relishes, and pickles, and it’s an ingredient in Worcestershire sauce.
When cooked, turmeric root has a distinct, appealing aroma that you won’t get from the powder. When using turmeric root instead of powder in curries or rice dishes, grate or cut it into small chunks. Sauté it in oil, just like the powdered spice, before adding the rest of the ingredients. Turmeric is used as a potent coloring agent in the culinary and baking industries, and a little goes a long way. It produces a color spectrum spanning from yellow to deep orange when added to pieces of bread or cakes. The root is a less expensive alternative to saffron that produces similar coloring results.
1. Soup
Soups are my favorite method to use turmeric. I use it in many of my soups, but I think it goes incredibly nicely with anything coconut-flavored. If you’re preparing a soup with a coconut milk base, I recommend including turmeric!
2. Curry
Turmeric pairs well with curries because it is traditionally used in Indian and South Asian cuisine. Turmeric is (and should be) one of the spices in every curry, whether it’s an Indian-style curry or an Asian-inspired curry. I also like to add freshly grated turmeric root to my curries from time to time to give them a new, brighter flavor.
3. Oatmeal
Test adding turmeric to your porridge in the morning if you want to try it in something other than savory cuisine. Turmeric is a terrific addition to overnight oats or a warm oatmeal bowl. I occasionally like to serve it with coconut milk (or yogurt), maple syrup, and citrus zest.
4. Eggs
Not a lover of oatmeal? Consider sprinkling some turmeric into your eggs! Turmeric is an excellent addition to scrambled eggs, frittatas, and even scrambled tofu. It will make the color pop, and I don’t think you’ll be able to taste it. It’s especially good with scrambled tofu because it mimics scrambled eggs!
5. Dressing
The dressing is the fifth item on our list. I adore adding turmeric to my salad dressings. Turmeric works nicely in various dressings, from creamy tahini to sweet oil-based dressings. It goes excellent with tahini, one of my favorites, and it’s a staple in my salad dressings.
6. Sweet Treats
Do you think turmeric is only suitable for breakfast, lunch, and dinner? Reconsider your position! Turmeric can also be used in baked goods and sweets. Although I don’t have many turmeric-inspired dessert dishes on the blog, I’ve seen turmeric granola, golden muffins, healthy cookies, and more!
7. Golden Milk
Last but not least, golden milk! Golden milk has gone viral on the internet, and it’s the perfect way to unwind. Golden lattes aren’t my favorite thing in the world because I don’t think you have to appreciate the flavor of turmeric, but they are a pleasant, warm drink to curl up with! And I’d like to share my golden milk latte recipe with you if you’d like to make one for yourself!
What Are the Health Benefits of Turmeric?
The health advantages of turmeric have grown so popular in recent years. Turmeric contains a chemical called curcumin, which is thought to fight inflammation, and it’s supposed to help reduce inflammation in the joints, the digestive system, and other body areas.
Although I am convinced that turmeric can aid with inflammation, several scientific experiments and studies have failed to show it one way or the other. It’s probably not going to hurt, in my opinion, because it’s a naturally generated material used for thousands of years!
Turmeric is now available in many forms, including capsules, drink mixes, and chewable vitamins. Turmeric is now even available in pet supplements!
What Does Turmeric Taste Like?
Turmeric can also be delicious, and it’s a great way to add a splash of color to any dish or drink. Turmeric has an earthy bitterness that gives the flavor profile more depth, and it is generally paired with other sweeter spices to help balance its harshness.
When opposed to the powder, the turmeric root is bitter yet has a zesty flavor. Turmeric powder is considerably more bitter than turmeric root, so it’s commonly blended with other intense flavors—turmeric may be overpowering on its own.
How Much Turmeric Should You Take in a Day?
The amount of turmeric you should take each day is somewhat dependent on your goals, and I’d think half a teaspoon every day is quite acceptable. And 1/2 a teaspoon is simple to include in almost any recipe! There’s no need to take a tablet or a vitamin when you can easily incorporate it into your diet.
Studies often utilize doses of 500–2,000 mg of turmeric per day, sometimes in the form of an extract with a significantly greater curcumin concentration than found naturally in foods. The average Indian diet, for example, contains about 2,000–2,500 mg of turmeric (60–100 mg of curcumin) each day. It’s safe to take up to 8 grams per day, but I’d recommend 500 to 1,000 milligrams per day for the general population.
How Is Turmeric Most Effective?
Turmeric’s medicinal ingredient, curcumin, is claimed to be better absorbed when combined with black pepper. Again, I don’t believe this has been verified scientifically, but all you have to do is add a pinch of black pepper to your dish. Even if you’re preparing anything sweet, the pepper will aid absorption and, in my opinion, enhance the flavor!
You’re more likely to absorb more turmeric into your bloodstream if you eat it with beneficial fats like avocado, olive oil, or coconut oil. This is also why turmeric is frequently combined with warm milk, including coconut, cow, and almond milk.
Turmeric, particularly its most active ingredient, curcumin, has a long list of scientifically documented health advantages, including the ability to boost heart health and protect against Alzheimer’s disease and cancer. It has anti-inflammatory and antioxidant properties, and it may also assist with depression and arthritic problems.
Conclusion
One of the best types of turmeric for cooking is the bright yellow variety, and it works well in curries, stews, and soups. Madras turmeric is more common in Asian cuisine and used in traditional medicines. It is also available in tablet form, which prevents it from clumping. It is best to follow the manufacturer’s instructions when using turmeric in your cooking, and this will prevent your turmeric from staining your clothes or hands.
Turmeric is used to flavor rice and add color, and it also has a firming effect on seafood. Several spice stores offer different types of turmeric. For curries, consider Alleppey turmeric. This variety has a more robust flavor than Madras turmeric. Though the name “Alleppey” turmeric refers to the port city in South India, it is not necessarily Alleppey turmeric. Its more robust flavor is also a good choice for curries.
In terms of cuisine, turmeric has a robust flavor, and I believe that a little goes a long way. That being stated, there are a plethora of applications! I’ll give you seven examples of using turmeric in your cooking and baking later in this piece, but I mostly use it in soups, stews, curries, Indian-inspired meals, and turmeric lattes when I’m in the mood.
