Turmeric, ginger, and cardamom are plants all belonging to the Zingiberaceae family—also known as the ginger family. You'll sometimes hear turmeric being referred to as Indian saffron since its deep yellow-orange color is similar to that of saffron. Its flavor is peppery and warm while its fragrance is mild yet slightly reminiscent of orange and ginger.
Despite its use in cooking for several thousand years, turmeric continues to surprise researchers in terms of its wide-ranging health benefits. While once focused on anti-inflammatory benefits, decreased cancer risk, and support of detoxification, studies on turmeric intake now include its potential for improving cognitive function, blood sugar balance, and kidney function, as well as lessening the degree of severity associated with certain forms of arthritis and certain digestive disorders.
Add turmeric to egg salad to give it an even bolder yellow color.
Mix brown rice with raisins and cashews and season with turmeric, cumin and coriander.
This spice is delicious on healthy sautéed apples, and healthy steamed cauliflower and/or green beans and onions.
For a creamy, flavor-rich, low-calorie dip, try mixing some turmeric and dried onion with a little omega-3-rich mayonnaise, salt and pepper. Serve with raw cauliflower, celery, sweet pepper, jicama and broccoli florets.
Turmeric is a great spice to complement recipes that feature lentils.
Give salad dressings an orange-yellow hue by adding some turmeric powder to them.
For an especially delicious way to add more turmeric to your healthy way of eating, cut cauliflower florets in half and healthy sauté with a generous spoonful of turmeric for 5 minutes. Remove from the heat and toss with olive oil, salt and pepper to taste.