Turmeric is more than just an earthy flavoring that dyes your food a vivid yellow; more than just another ingredient in Moroccan cuisine. Turmeric (Curcuma Longa) is an essential element of both ancient Indian Ayurvedic Medicine and Traditional Chinese Medicine. These pre-modern systems, which are products of thousands of years of observation, hold that Turmeric is an all-around immune-booster, a digestive aid, fights inflammation, and is an effective anti-congestant (combats excess kapha, or phlegm). Modern medicine has already proven that Curcumin, the active component of Turmeric, is indeed an effective anti-inflammatory.
As a flavoring, Turmeric has an earthy, very slightly bitter flavor, even peppery when very fresh, as well as a warm mustardy aroma. Turmeric loves fat, so when cooking with turmeric, be sure to use it with oil or butter or dairy.
Golden Milk + Haldi Latte
A traditional Indian method for consuming your daily medicinal dose of Turmeric is to make Haldi ka doodh (hot turmeric milk) by mixing it into hot dairy milk or coconut milk for a delicious frothy drink. A more modern method, already adopted the Paleo Diet trend, is to mix turmeric, and also maybe cardamom and/or black pepper, into a creamy cup of coffee for a morning boost. The subtle earthy flavor of turmeric pairs in a very pleasant manner with the aroma of hot coffee. The heat and the active curcumin in either hot golden milk or hot turmeric coffee may actually, as you swallow, fight any pathogens lingering in your throat, but regardless these drinks are truly tasty treats!
