Turmeric is all the rage in the health food world. You can get turmeric in the form of shots cubes smoothie additives cookies and more. You can also find supplements in the form of capsules tablets liquids and gummies. Aside from the fact that it’s good for you and that everyone “should” be eating more of it (which isn’t necessarily true in the large amounts found in supplements) many people scratch their heads when it comes to this bright yellow-orange flavoring even if it’s in their own kitchen cupboard.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Faith Fitness | 2019-04-16 13:00:05 |  77,310 Views |
How to Use Turmeric | 5 Ways + Health Benefits
The good news is that learning how to incorporate this age-old spice into your daily cooking routine isn’t difficult. Yes you can make curries and soups that harness its health benefits and warm earthy flavor. But it also works well in milky beverages desserts breads and more. It’s time to bring turmeric to the forefront of your culinary experience by understanding exactly what it is and how to use it.
Turmeric is a spicy yellow-orange root that comes from the plant of the same name (Curcuma longa). It is a member of the ginger family and shares some of its spicy earthy deep-tasting characteristics. It is native to Indonesia and southern India. It is a perennial that normally grows in monsoon forests where it is usually wet and warm. With a height and spread of 3-4 feet it is a compact bushy grower that looks a bit like a canna lily with a pink gingery flower.
Turmeric is prepared in many different ways and is used in curries and mustards for its flavor and color. It is also used in things you might not expect. For example it is the reason potato bread is yellow. It is also used in pickles relish and a wide variety of other dishes. Today turmeric is mainly grown in India China Myanmar Nigeria and Bangladesh.
