TURMERIC

Fresh turmeric is a very subtle but complex flavor. Upon first nibble it is cool and refreshing, quickly followed by a piquant sensation that isn’t quite heat but definitely wakes up my taste buds. .

turmericIt is tastes earthy and effervescent.  Turmeric is at the moment, finding a place in the superfood limelight, which is great but I highly recommend finding ways to cook with it rather than pop a bunch of supplements. Turmeric is interesting and it imparts not only flavor but also vibrant color. It is used typically in savory dishes but can also be found in some sweets.  I grate the fresh root and add it to stir fried vegetables, tonics, teas, soups, and stews. It’s a great addition to bone and mineral broths. Invite turmeric into your kitchen and get curious!

From a health perspective, Turmeric has some fantastic qualities. It is in the ginger family and it is one of the most researched herbs with quite a nice repertoire of health benefits. It has been used for centuries in Eastern medicine and over the past decade has been found by western research to reduce systemic inflammation, increase neurological functioning, and it helps decrease oxidative stress. Research has demonstrated that consuming turmeric can help repair your brain and keep it strong and functioning well. There is also significant research suggesting that regular intake of turmeric and decrease potential for cardiovascular disease and it also demonstrates relief in chronic ailments like arthritis, gastrointestinal inflammation, and cystic fibrosis. Turmeric is also antimicrobial, antibacterial and makes a great balm for the skin, if you don’t mind the yellow coloring. (: