Are you already a fan of the spice turmeric? If so, you know about its wonderful health benefits. If not, let’s get acquainted with turmeric, one of the few words that rhymes with my first name!
The use of turmeric dates back nearly 4000 years to the Vedic culture in India where it was used as a culinary spice and had some religious significance. It comes from the root of the Curcuma longa plant which is native to India. By 800 AD, the cultivation and trade of turmeric had spread across much of Asia, including China, and also across much of Africa. By the 18th century, as it continued to become increasingly popular, turmeric spread to Jamaica and other tropical locations whose warm and rainy climates allow the plant to grow and thrive.
Turmeric is known for its bold yellow-orange color and is often referred to as “Indian saffron” because of that bright color. Before it was used as a spice for food, it was used as a natural dye for skin and clothing as well as for medicinal purposes.
This spice contains curcumin, a chemical that is responsible for turmeric’s golden color. It is also a great anti-inflammatory and antioxidant. For this reason, turmeric is considered to be a super spice – like a cape-worthy, leaping-tall-buildings-in-a-single-bound kind of spice!
There are many ways you can incorporate turmeric into your daily routine. You can cook with the spice, obviously, making some wonderfully spicy or bright, visually appealing dishes. We’ve got a couple traditional recipes with turmeric below. You can take it as a supplement, an easy way to get more turmeric in your diet. And here’s a cool tip: when you combine turmeric with black pepper, it becomes even more superpowerful! Why? Because the active ingredient in black pepper, piperine, helps your body better absorb curcumin, the active ingredient in turmeric.
Another great way to get more turmeric into your diet: drink it, of course! We offer several teas and beverages that contain turmeric.
Organic Ginger Turmeric. The combination of turmeric and ginger, an adaptogen that also has anti-inflammatory properties, makes this a mighty healthy cuppa! We added apple, beetroot and lemongrass for an extra touch of flavor. To whip up a quick latte, use our Organic Ginger Turmeric Concentrate. Just add milk or milk substitute for a delicious wellness treat.
Turmeric Ginger Shot. Tiny but mighty, our Turmeric Ginger Shot with honey and 30 mg of CBD is the convenient, carry with you, little shot that could!
Turmeric Spice With Kava. Looking for a way to relax? Kava is the root of a plant found in the islands of the Pacific Ocean, with a fairly subtle flavor. Pacific Islanders have ground it up and used it in traditional medicine, where the compounds kavapyrones are believed to help make you feel calm, relaxed and happy. We’ve taken kava powder and added it to a smooth black tea and added in a dash of other powerful yet delicious spices such as turmeric and cinnamon, some orange peel, cloves and that power partner, black pepper, for a unique and enjoyable experience.
Calm. Because being calm is an important quality to have in order to reduce anxiety and increase our overall health, we offer another turmeric tea with CBD calming ingredients from our sister company, The Hemp Division. In addition to turmeric and all-natural CBD hemp extract, this herbal tea contains organic ingredients like apple pieces, ginger root, lemongrass, hibiscus, beetroot, cardamom, nutmeg and black pepper. Our bottled version of Calm offers a convenient, cold option with organic ginger juice, ginger, turmeric, orange juice and honey.
Hemp Moringa. From our Mind Your Body wellness collection, Hemp Moringa Deep Sleep Wellness Blend is inspired by traditional Ayurvedic beverages with ingredients like hemp, holy basil, turmeric, goji berries and coconut that will help you relax and enjoy an important good night’s rest.
Golden Milk. A blend of turmeric, ginger, coconut pieces, black pepper and chicory root, this bright powder makes a beverage with a kick of spice and a side of healthy! Add milk and your desired sweetener or spice to quickly create a rich and spicy drink.
Organic Turmeric. Make this your new pantry staple to use for cooking or baking in dishes like two traditional ones below.
Vegetable Curry Quinoa Bowls
- 2 C quinoa
- 4 C vegetable stock
- 1 tbsp coconut oil or extra virgin olive oil
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 tsp tomato paste
- ¾ tsp turmeric
- ½ tsp salt
- ½ tsp curry powder
- ¼ tsp ground ginger
- ¼ tsp cayenne
- ⅛ tsp cumin
- 1 ¼ C water
- 1 ½ tsp cornstarch
- 1 small sweet potato, peeled and diced small
- ¾ lb. cauliflower, cut into bite-sized pieces
- 15 oz. chickpeas or garbanzo beans, drained
- ½ C full fat coconut milk (unflavored and unsweetened)
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh parsley, chopped
- Raita, greek yogurt or labaneh (optional topping)
- Fresh chopped mint or cilantro (optional garnish)
- Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.
- Bring 4 cups vegetable stock to a boil in a saucepan. Pour the quinoa into the boiling stock, bring back to boil. Reduce heat to a simmer and cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn’t dry out or burn.
- Meanwhile, heat the oil in a saute pan over medium heat. Add the onions and cook until translucent.
- Add the garlic, tomato paste, turmeric, salt, curry powder, ginger, cayenne and cumin and stir until fragrant. Stir together the water and cornstarch or potato starch, then add the starch liquid to the pan along with the diced sweet potato. Bring the mixture to a boil then reduce to a simmer. Stir in the cauliflower and chickpeas, then cover with a lid. Cook for about 13-15 minutes, stirring occasionally, until the cauliflower and sweet potatoes are tender but not mushy.
- Stir in the full fat coconut milk and remove from heat. Add more salt to taste if needed. Keep covered until ready to serve.
- When the quinoa is done cooking, remove from heat and fluff with a fork. Stir in the chopped parsley and mint. Cover to keep warm.
- To assemble your quinoa bowls, divide the vegetable quinoa between 6 bowls. Top each portion of quinoa with the curry vegetables, then top with raita, Greek yogurt or labaneh (omit to keep the dish vegan). Garnish with freshly chopped mint or cilantro if desired. Serve warm.
Sfouf (Turmeric Cake)
- 1 ½ C semolina, coarse or fine
- ½ C all-purpose or cake flour
- 1 tbsp turmeric
- 1 ½ tsp baking powder
- ½ C canola oil
- 1 C milk
- 1 C cane sugar
- 1-2 tbsp tahini to grease the pan (can be replaced with oil)
- Handful or pine nuts or almonds
- Preheat the oven to 375°F and grease a 9x9” baking pan with the tahini sesame oil or other oil.
- Mix the semolina, flour, turmeric and baking powder together in a large bowl.
- Mix the canola oil, milk and cane sugar in another small bowl until the sugar is completely dissolved in the mixture.
- Combine the dry and wet ingredients until the batter is smooth and bright yellow.
- Pour the batter into the prepared pan and sprinkle the nuts all over.
- Bake for 30-36 minutes until the nuts are golden. Cool on a wire rack and cut into 16 squares or diamond shapes.