Golden Spice by Rachael Afra

Golden Spice by Rachael Afra

Yes, our love for Turmeric wiggles into our lives with more than just a sprinkle or a dash; in fact, we sip it in our teas, relish it in our golden milk, add it to our smoothies for a daily boost, and even see it in bubbly kombucha. We are on a health crusade, and Turmeric is one of our go-to stars. 

 

*Check with your doctor first, as this spice can harm those with medical conditions. Please consult your doctor before ingesting.  

 

Turmeric's natural orangey-mustard yellow color in the culinary world helps turn cakes, potatoes, rice pilafs, and curries into a distinctive yellow once cooked. Used often, its bitter taste and plant-like finish show itself. Chefs love it as a cost-effective alternative to saffron. 

 

Many cuisines within India, across the Middle East, throughout regions of Africa, and countries in South Asia use this rhizome to flavor food. It also aids indigestion in the throat and stomach areas and inflammation throughout the body. Chinese medicine uses it to support various ailments and to make healing teas. Throughout history, Turmeric, aka "Indian saffron," helped dye the robes of spiritual advisors, especially within the developing regions of Medieval Europe.  

 

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