Turmeric may be a tiny root, but it packs a great punch. Turmeric has a earthly, spicy, bitter and mustardy smell and flavour which is derived from one of the active ingredients in the root, namely curcumin, which has been celebrated in traditional medicine for its many uses.
It can be used to flavour savoury dishes, make juice, in baked goods, curries, as a natural food colouring. It can also be pickled, dried or even boiled with rice to give white rice a golden colour and a bit of a spicy flavour. Another favourite that many turn to is using the golden orange root in tea together with coconut milk for a lovely afternoon treat.
Tip: If you wish to activate the curcumin in turmeric add in some pepper, as most of the beneficial nutrients won’t actually enter your body when consuming curcumin alone. Pepper helps guide the healthy goodness of this root to where it belongs instead of it just leaving your system without doing any good. (Source: Turmericforhealth.com)
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