Turmeric: the Golden Spice

Hailed in Ayurveda for it’s many healing properties, turmeric is a bright yellow spice that has been used throughout India for thousands of years. (Using turmeric as a culinary ingredient dates back to 2000 BCE Vedic India!)

Turmeric is a perennial herbaceous plant from the ginger family and grows well in tropical, high-rainfall regions. India’s turmeric is considered the best in the world for it’s inherent qualities and high bioavailability of curcumin (one of turmeric’s most active components).

A staple in most Indian kitchens, at home not a day goes by where I don’t use turmeric in a recipe - in curries, juices, on roast veggies - but it’s most famed in Ayurveda for the renowned and delicious ‘Golden Milk’.

It’s a wonderful spice to boost your immune system and its cleansing effect help to eliminate toxins.  It’s a blood purifier and has a fabulous anti-inflammatory effect.  If that’s not enough, it also supports your digestion by making your meals more appetizing; and it is the foundation of this delicious spiced milk…..

GOLDEN MIILK RECIPE:

One serve

1 cup organic whole cow’s milk (or dairy free alternative)

1/2 cup water

1/2 tsp turmeric powder

1/2 tsp cinnamon powder

1/2 tsp cardamon powder

pinch saffron threads

1 tsp maple syrup

Heat slowly in a saucepan, whisking gently until hot. Sip and enjoy.