Spice Story: Turmeric
Native to southwest India, Turmeric grows wild in its southern forests, and other parts of Southeast Asia.
When it was first discovered it was used as a dye and, although it has only recently become a health food in western countries, it has been used medicinally for over 4,500 years.
During the Indian Vedic culture (circa 1500 – 1100BC), this ‘Golden Spice,’ as it is commonly referred to, was the primary spice, and not just for health but also for prosperity and religious ceremonies. Even to this day couples are adorned with a turmeric-based paste to radiate their skin and mark their new beginning together. I too had this special paste smothered over me before my wedding day!
In Europe, during the 18th and 19th Centuries, it is known that turmeric was used as a colouring agent for cheese and margarine!
Sensory profile
Turmeric has a bitter, pungent, and earthy flavour and aroma, and is considered a warming spice.
For colour, it provides a rich golden hue to rice, curries, creams, yoghurts, porridge, potatoes, cauliflower, fish, chicken, milk, smoothies, herbal teas, and soups – to name but a few!
Fresh versus ground
When using fresh turmeric, we can slice or grate it like fresh ginger – remember to use gloves to minimise any staining!
In its fresh form, the flavours are stronger and more pungent, its colour more pronounced, and there are higher levels of its beneficial health compound, curcumin. Fresh turmeric is perfect where you want the spice to be the hero ingredient of a dish – like a turmeric-based curry sauce or herbal remedy like a warmed turmeric-infused milk or herbal tea.
In its dried, ground form, turmeric can be easily combined with other ground spices to form spice blends and rubs, it can be sprinkled into rice or roasted vegetable dishes, or into marinades. It’s a versatile spice that can be simply stored in your spice box for everyday convenience.
Cooking ideas
When cooking with turmeric it adds a mild bitterness, which is balanced by combining it with other, complementing ingredients.
Curries and soups: use for colour or in spice blends and pastes for marinating, tempering, or sprinkled into the base sauce.
Rice: add a pinch when cooking plain, or pilau, or rice pudding.
Vegetables: sprinkle into roasted or pan-fried vegetables - particularly root vegetables, nightshades, and cauliflower, sprouts, or cabbage.
Meat: Add to spice rubs and blends for marinating meats.
Fish and seafood: Sprinkle over fish and seafood when baking or pan frying.
Eggs and tofu: Add a pinch to scrambled, or omelettes, and when pan frying or roasting.
Condiments: Whisk into salad dressings, or sprinkle into pickling sauces, marinades and chutneys.
Desserts and baking: add a pinch into creamy, based desserts for colour, or for baking cakes.
Beverages: add to herbal teas and remedies, or smoothies.
Spice pairing: pairs with cardamom, cassia, cinnamon, coriander, cumin, fennel, ginger, nutmeg, paprika, and black, or white pepper.
Health and wellness
Turmeric has become a global superfood with its anti-inflammatory properties. However, it’s benefits don’t stop there.
It is also known to be an anti-bacterial and anti-septic, combatting wounds and infections; improves the vitality of our skin; balances our moods and sugar-levels; contains good amounts of manganese, iron, calcium, potassium, and copper, iron, zinc, and magnesium.
Curcumin is the main compound that gives turmeric it’s sought after anti-inflammatory properties. For improving its absorption in our bodies, it is commonly combined with the compound piperine - found in black pepper. So, where we’re looking for that soothing turmeric remedy, be sure to add a good grind of fresh black pepper!
Use and storage
Store ground turmeric in a dry, sealed jar or spice box, away from sunlight and moisture, where it can last for at least 6 to 9 months, even up to 12 months, if brought from fresh, quality suppliers. For fresh turmeric, store in the refrigerator for up to 4 weeks.
It’s always best to use turmeric in small doses initially to get familiar with its bitterness and pungency for cooking, and then we can slowly increase its use across a range of dishes.
Similarly, where using spices for health, always consume in moderation and seek professional advice from a general practitioner or nutritionist.
Store ground turmeric in a dry, sealed jar or spice box, away from sunlight and moisture, where it can last for at least 6 to 9 months, even up to 12 months, if brought from fresh, quality suppliers. For fresh turmeric, store in the refrigerator for up to 4 weeks.
There’s a reason why it’s become the ‘Golden Spice’ and a global phenomenon in the spice world. Have you started using turmeric in your daily diet?
Connect with me for your comments and questions!
