Turmeric, cousin of the ginger root is having a moment. The new It-Girl of the spice rack is now considered a ‘super food’ in the West after having celebrated over a thousand years of popularity in the East already (we’re always a little slow on the uptake).
Initially used for medicinal purposes, later as a dye and flavorful cooking spice, the golden herb has cemented its place in the aisles of overpriced health food stores and is here to stay. Go on, have a google...
I first came across turmeric years ago during my travels through the Indian provinces Kerala and Tamil Nadu, where most dishes are infused with the versatile ingredient.
Years later in Mexico we were re-acquainted at a local market where a seller recommended turmeric paste as an antiseptic for a cut. I started juicing the root and stained everything orange in the process, so I eventually I bought the powder and liquid herbal supplement instead.
Turmeric is now part of my morning routine in a concoction of hot water, cinnamon powder (antioxidant, anti-inflammatory), fresh lemon juice (Vit C, balances your PH levels, etc) and a spoonful of Manuka Honey (antibacterial, -viral and -microbial). I have made it through several seasons with only minor sniffles, even through sneeze and coughing assaults during long flights. Alternatively, a Turmeric Latte can spice up your morning as well and plenty of hipstified coffee shops have added the concoction to their menu.
Its musky, slightly bitter taste takes some getting used to but washing it down with a fresh cup of coffee is always an option. Some say the wonder-root will also help with weight loss, I say that’s getting a little greedy.