We talk more and more about this plant from southern Asia… The Turmeric. Its orange color that stains fingers and kitchen counters does not go unnoticed! I love using this food in my kitchen and it has become a must-have in my little basket right next to the ginger. In this article, I talk a little more about this plant, its growing popularity, its benefits and I share my tips for cooking it!
What is turmeric?
Turmeric is a plant from the Zingiberaceae family. Its rhizome, its underground stem, is dried and reduced to powder. You can also easily buy it in its rhizome form, like ginger, to be grated and used in cooking. However, dried and ground turmeric is more often found. Its powder is very orange and can be used as a spice in curry.
Why is it so popular?
Recently, n the last few years, we can say that turmeric has gain popularity! Why? In recipes, it enhances the flavor of many dishes in addition to adding a very appetizing orange color. Also, this plant shows interesting pharmacological properties 1. Turmeric has a curcuminoid content (the pigments that give it its orange color) that is around 5% of the plant. Among this percentage, we find 70 to 75% of curcumin. It is this active component that shows interesting properties in medical terms. Consumed in large amounts *, turmeric is believed to have anti-inflammatory properties that help relieve certain symptoms of arthritis, osteoarthritis, Crohn’s disease and ulcerative colitis. Besides, this plant provides a protective effect on the gastric mucosa 2.
* We are talking about a much higher quantity here than what is generally consumed in the kitchen. For more information on the types of supplements to take, I strongly recommend consulting a healthcare practitioner since this type of supplement is not recommended for everyone.
What are its benefits?
Currently, the scientific community cannot establish precisely how they are affecting us but see below what are the benefits associated to turmeric…
- Anti-inflammatory properties
- Antioxidant properties
- Relief of certain skin problems such as eczema and psoriasis. 3
5 ways to use turmeric in cooking
Finally, there are so many different and fun ways to use this plant. Here are some suggestions…
- Use fresh turmeric in your cold-pressed juices like the Gut Shot!
- Add turmeric powder to your favorite mayonnaise to give it a little spicy taste.
- While cooking onions and garlic in a pan, add turmeric powder to your recipe. The powder dilutes very well in any form of fat!
- Turmeric can be infused in a hot drink like in this Gloden Milk recipe.
- Add fresh or powdered turmeric to your soups and broths! It will bring a beautiful and very appetizing color.
Little advice… Wear gloves and be careful not to stain anything!
I hope this article has given you a better understanding of turmeric and will allow you to use it more in the kitchen!
References:
[1] Christelle Hombourger (2010). Sciences pharmaceutiques : Le curcuma, De l’épice au médicament.
[2] Julia Haurio (2014). Nutrition : Les bienfaits du curcuma.
[3] Maylis Choné (s.d). Tout savoir sur les bienfaits du curcuma.