Learn how to use turmeric as a flavor enhancer and health-promoting agent in the kitchen!

Turmeric is a powerful anti-inflammatory food that has been used in Asian cultures for thousands of years for its ability to heal and prevent disease. It has been found to be an effective supplement in the fight against cancer and is even used in the treatment of Alzheimer’s disease and liver disease. In this article we look at the history of turmeric and its benefits.

Turmeric is a rooty, pungent, mustard-like spice that is valued for its health benefits. It is mainly grown in tropical and subtropical areas, and is known as the ‘Golden Spice’ for its golden yellow color and bright flavor. In addition to its culinary and medicinal functions, turmeric is also used in beauty products and to dye textiles and dyes – its bright color makes it useful for this purpose.. Read more about turmeric tea recipes and let us know what you think.

A Quick Look

Turmeric is a bright yellow spice with a strong flavor. Turmeric is a ginger family member that is widely used in South Asian cuisine, particularly in curry dishes. Turmeric is responsible for the brilliant yellow color of curry. Turmeric is high in vitamin C, B vitamins, and curcumin, which is thought to have anti-inflammatory and antioxidant properties. Turmeric may be used fresh, although dried turmeric is more frequent. Keep it at room temperature for up to 6 months before using. Soups, sauces, curries, and roasted meats are all good places to start.


Turmeric is a ginger family member that grows in the South and Southeast Asian woods. It’s most frequently used as a dried, ground spice in South Asian cuisine.


Turmeric is typically crushed into a fine powder with a brilliant yellow hue as a dried spice. Turmeric is responsible for curry’s distinctive yellow hue. Because turmeric leaves a stain on your hands and cooking equipment, it’s important to wash them as soon as possible after cooking to prevent staining.

Nutritional Information

Turmeric has 29 calories, 0.9 grams of protein, 0.3 grams of fat, 6.3 grams of carbs, 2.0 grams of fiber, and 0.3 grams of sugar per tablespoon.

Turmeric is high in B vitamins as well as vitamin C. Turmeric also includes the antioxidant curcumin, which is an active component in the spice.

Turmeric is a spice that is utilized in certain traditional therapeutic methods. Turmeric, for example, is utilized as an antibacterial in Ayurvedic medicine. Turmeric is being studied in Western medicine for its therapeutic qualities, although there is no convincing proof yet.


Dried turmeric may be purchased in a sealed jar or bag in the spice section of most stores. Check the date on the container for freshness if feasible. If you’re purchasing in bulk, look for a vibrant color with a strong, fresh smell (not musty or dusty).

Fresh turmeric can sometimes be found at Asian or Indian markets or well-stocked health food stores. Fresh turmeric looks similar to ginger, but with an orange color. Store fresh turmeric in a plastic bag or covered container in the fridge. You can treat fresh turmeric much as you would fresh ginger: mince, peel, or grate it into dishes, or add slices to hot water for tea.


Keep turmeric at room temperature, away from heat, in a sealed container. It will lose its finest taste after 6-8 months, much like other dried spices.

If left unpeeled, fresh turmeric may be kept in the fridge for up to three weeks.


Turmeric may be used in curries, soups, sauces, and dry BBQ rubs much like other spices.

Try the dry toasting technique to bring out the taste of turmeric in a dish: put a teaspoon of dried turmeric to a sauté pan over low heat and swirl with a wooden spoon. Remove the spice from the fire when it smells aromatic, or continue with your dish. This technique of dry toasting will bring out the taste and aroma of the food.

Turmeric Cauliflower with Potatoes Recipe

Cauliflower and potatoes get a taste boost in this dish. It’s great served as a side dish or as a snack.


quartered tiny potatoes 4 cups frozen cauliflower florets (650g) 1 tsp cayenne pepper, crushed 1/2 tsp cumin, ground 1/2 tsp sesame oil 6 cups turmeric, ground 1 tbsp salt (optional)


15-minute prep time Time to prepare: 90 minutes 6–8 servings of side dishes

Mix all of the ingredients well in a large mixing basin. Fill a 9″ x 13″ baking dish halfway with the ingredients.

Bake for 1 to 1.5 hours in a 350°F preheated oven, or until cauliflower is lightly browned and potatoes are tender when probed with a fork.

Use a spatula to stir the contents of the baking dish every 15-20 minutes during baking to achieve uniform baking.

Refrigerate any leftovers.


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Foods That Are Related

Turmeric is a yellow-colored spice which is a member of the ginger family. It is mainly used in curries and as a colouring agent. It has been used as a medicine since ancient times. It has anti-inflammatory and antioxidant properties and is believed to be very good for the skin, eyes and hair. Turmeric is a very powerful anti-inflammatory and is used to treat arthritis and joint inflammation, skin diseases, heart disease, asthma, coughs, sore throats, and more!. Read more about turmeric recipes chicken and let us know what you think.

Frequently Asked Questions

What foods taste best with turmeric?

Turmeric is a spice that can be used in many different dishes. It has a slightly bitter taste, so it would go well with anything that has a sweet or sour flavor.

What dishes is turmeric good for?

Turmeric is a spice that has been used in Indian cooking for centuries. It is also good for your health and can be used as a dye.

How many teaspoons of turmeric should I take a day?

It is recommended to take between 1 and 3 teaspoons of turmeric a day.

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