Turmeric (Curcuma longa), also known as Indian Saffron doesn't get enough credit in my opinion. It is an excellent culinary herb that has so many benefits. It is very popular in India and Asia and has been used in culinary dishes since 2,000 BC. Turmeric has a bright yellow color from the diaryheptanoids in it which may stain your hands, clothes or counter-tops so please be careful. It is excellent to die cloth, or eggs for holidays. It is a perennial root and belongs to the ginger family.
Turmeric has so many wonderful benefits which include the following and so much more.
In my herbal studies I have learned that Turmeric may not be absorbed well due to how fast it is metabolized in the liver and intestines. Since Black pepper contains piperine which aids the bioavailability (absorption) of the curcumin by up to 2000%, it is suggested that we use it when taking turmeric. If you are taking pharmaceutical medications or other dietary supplements, please do your research on both spices. Black pepper may inhibit drug metabolism so it should be used with caution. The same goes for turmeric. If concerned at all, please speak to your health care provider and use only in small dietary amounts.
I wanted to share with you a quick, easy and delicious way to use turmeric and other spices. You can also sprinkle turmeric on your vegetables, use in rubs, marinades or to make curry.
2 cups vanilla or unsweetened coconut, almond or soy milk
1 tablespoon fresh grated ginger (peeling optional) or 1 teaspoon ground ginger
1 tablespoon fresh grated turmeric or 1 teaspoon ground turmeric
1 cinnamon stick or ½ teaspoon ground cinnamon
3-4 peppercorns (any color will do)
2 tsp safflower oil
Add all ingredients to saucepan and heat on stove. Stir or whisk often. Simmer for 10-15 minutes, avoid boiling as it can scorch. Strain and sweeten to taste (if needed). You can drink one cup in the morning and save the other cup for bedtime to help with sleep. You can also double or triple the batch to make some extra for the next day or 2. I wouldn’t keep it for more than 3-4 days.
Turmeric is amazing and great for the liver and inflammation, plus all the wonderful things listed above. Pepper and ginger help with digestion, safflower oil is great at moving stagnant blood and cinnamon may reduce inflammation.
If you try this yummy golden milk, please let me know how you like it. If you have any questions, please let me know at firstname.lastname@example.org. Have a wonderful day!
Love and light,
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