Turmeric is so much more than just a golden spice. It contains the active ingredient, curcumin, which has many incredible health benefits. It is a natural antioxidant and anti-inflammatory, which can help prevent cancer, Alzheimers, and heart disease. Plus, it’s such a versatile ingredient, which can be added to both sweet and savoury dishes. So here are three simple ways for how to cook with turmeric and easily introduce it into your diet.
Add a little turmeric to make a super healthy and delicious drink. Golden lattes, turmeric teas and turmeric spiced smoothies are amongst the many emerging flavours.
To make your own turmeric tea or latte, we have a high quality Turmeric Matcha Mix which has been blended with green tea, cinnamon, nutmeg and a hint of black pepper. Simply mix it with a milk of your choice! For an Anti-Inflammatory Spiced Latte recipe, click here.
Add it to sweet treats
Turmeric makes a great addition to sweet treats, with it’s earthy aroma blending perfectly with citrus fruits and ginger. Why not jazz up your pancake batter with this Turmeric Green Tea Pancake Recipe, or surprise your loved ones with these healthy and simple Turmeric & Matcha Bliss Balls – perfect for a mid-afternoon pick-me-up.
Warm up your savoury cooking
With its golden colour, turmeric can enhance the colour of food – especially if you’re cooking with grains, which can often look a little bland.
Just add half a teaspoon to beaten eggs, to intensify the warm colour of scrambled eggs. Or spice up your quinoa, by adding a teaspoon of turmeric along with lemon and a pinch of salt.
To maximise the health benefits, make sure you use turmeric grown from the Alleppey region in India as turmeric grown here has the highest level of antioxidant curcumin. It is also important to consume turmeric with a hint of black pepper. This contains the enzyme piperine which increases the body’s ability to absorb curcumin by up to 2000%.
Our Turmeric Matcha Mix uses a high quality Alleppey turmeric which has been blended with green tea, cinnamon, nutmeg and that necessary hint of black pepper, to help with absorption.