Did you know that the bright color of curry powder comes from turmeric (curcuma)? This lively, healing spice has a vivid yellow orange cast that almost looks fluorescent.
Turmeric is an extract found in roots of several species of the ginger family (Zingiberacea). The form of turmeric that's sold most often is Curcuma longa.
Look for this condiment in your specialty or farmer's market, usually displayed next to the fresh ginger.
It's the one with light brown rhizome skin (root). When it is peeled, it has blunt orange/golden "fingers/inside." Look for it as a dried spice (ground), or as a nutritional supplement.
The fingers are collected, cleaned, and dried for extraction. The major ingredient of the extract is called curcumin.
Curcumin is the most active compound in turmeric, and its deep orange/golden color is the result of grinding the dried, peeled fingers of the plant.
Turmeric is fat-soluble, and does not easily dissolve in water.
Research indicates black pepper and vegetable oil improves the gut’s absorption of curcumin. A small amount of plant-based fat (2 chopped olives, 1/2 avocado, 2 almonds, 1 teaspoon ground flaxseeds, or a drop of olive oil) wakes up this spice, both from a nutritional and flavor perspective.
1. Blend 3 teaspoons of turmeric, 1 teaspoon black pepper, 1 or 2 teaspoons olive or avocado oil, 3 drops water, and 3 teaspoons of apple cider vinegar and store in a clean air tight jar in the refrigerator. Use a few drops of this mixture during the week to perk up a pot of brown rice, quinoa, or other whole grain.
4. Mix ground turmeric into soups. Turmeric adds extra antioxidants and transforms soups into golden yellow visual treasures.
See a healing recipe for Flu Fighting Soup and photo from Judee Algazi, the food blogger at Gluten Free A-Z, a whole food plant-based gluten free blog.
This post has been shared with Weekend Cooking, hosted by Marg at The Intrepid Reader (and Baker)