Serves 2 5 mins preparation | 0 mins cooking
Turmeric, also known as Indian Saffron, is an aromatic powder procured from the rhizome of a plant that is part of the ginger family. It has a deep yellow colour and although the exact origin of turmeric is unknown, it has always been widely used in Asian cooking given its health benefits, the colour and its flavour. It tastes pungent, almost bitter and smells earthy and citrus like.
The protein content in turmeric is higher than fats and other minerals. Given the anti-inflammatory and antioxidant properties of curcumin (a component of turmeric that is also responsible for its yellow pigmentation), turmeric is capable enough to ward off the risks of a heart attack and delays the onset of Type 2 diabetes. It also boosts the production of enzymes vital for the detoxification of blood in the liver by breaking down the toxins thereby promoting the health of the liver. The components of turmeric are known to stimulate the gallbladder to produce bile thereby aiding digestion. It thus helps reduce bloating and gas. Ginger and turmeric tea can detox the body.
Supermarkets or food shops sell turmeric in packets or cans as a ground powder and, as a fresh rhizome just like ginger. A fresh turmeric rhizome will have no dark spots and will be crisp. It can be refrigerated and used for as long as a month. It is best to preserve turmeric powder in a cool, dark, dry place so it lasts for a year.When using turmeric make sure it does not come in contact with clothing etc. since it can easily stain. Wash the affected area quickly with soap and water in order to avoid any permanent stains.
This golden latte (haldi wala dudh or turmeric milk) has always been widely consumed in India and today India happens to be the largest producer and exporter of turmeric (“haldi” in Hindi). So before we all begin to think they’ve created this trend, we can thank the old Indian wives who have been concocting this super-drink since long before we were even born.
Another way I love using turmeric is sneaking a little fresh nob into my son’s smoothie, he can’t even taste it but it adds that extra hit of nutrients to give him a boost.
So here’s how you prepare this super-desi superfood “turmeric milk” or as I’d like to call it the “Golden Latte”…
- 2 cups of milk or unsweetened almond milk or for a super indulgent latte use coconut milk
- 1 teaspoon of turmeric
- 1 teaspoon of raw honey (or coconut sugar if vegan)
- ½ teaspoon of ground cinnamon
- a small pinch of ground or fresh ginger
- a small pinch of salt
01. Place a small pot on medium heat and add all ingredients and bring to a simmer for 3 minutes. Do not boil.