maybe I should just rename it that!
Anyway, today (or rather the last few weeks) I’ve been wondering why I have not been cooking with turmeric. I know, outta left field, right? Besides the gorgeous warm orange-yellowy color that it brings to a dish, it’s actually been a widely used spice in Chinese medicine to help cure/treat inflammation and it’s also a great antioxidant as well as helps combat belly issues.
Turmeric contains curcumin, which is the powerhouse of the spice. Unfortunately to get the best results you’d have to consume an extract that contains the curcumin. While turmeric has it, it isn’t really that much but every little bit helps, right?
So I’ve been putting turmeric in everything. Seriously. Marinades. Quinoa. Couscous. Gabi’s homemade chicken nuggets and meatballs. It has such a subtle flavor yet still enhances the flavor all the while giving your dish a beautiful golden hue.
So give it a try! See where you can add it to your recipes.
I wonder what other spices I’ve been missing out on…what do you all love to use that is a bit different?!
Ps- a very sad day reading that Alan Rickman has passed away. Loved him in so many movies such as _Dogma_, _Sense and Sensibilty_ (I’m a HUGE Austen Fan), and so so many more. Cancer sucks. RIP.