Turmeric: the golden spice of the new millennium

Turmeric is also called the saffron of the Indies. In fact, it is the same type of root that has the characteristic intense yellow color. This spice has been known for centuries for various uses: to flavor dishes, as a dye for fabrics, and as a tonic medicine. Today, the turmeric market, like many other exotic spices, has grown significantly and is establishing itself especially in the most enticing recipes by chefs and cooking enthusiasts. In particular, in the Tyrolean regions, turmeric has always been one of the favorite spices for preparing delicious desserts, but above all, it is commonly used during breakfast, dissolved in milk, which gives it a special golden appearance: the “golden milk”.

What are the benefits of Turmeric

Starting with its composition: it is particularly complex, rich in minerals, particularly Potassium, Phosphorus, Magnesium, Copper; vitamins, predominantly B1, B6, C, E; and finally, a good amount of fiber and carbohydrates. Among the hundreds of components, researchers' attention has focused on curcumin. The benefits of Turmeric are manifold: in traditional Indian and Chinese medicine, it still holds significant value as a liver detoxifier; it is a significant antioxidant due to the presence of curcumin that transforms free radicals, slowing down cellular degeneration and skin aging; it is an excellent anti-inflammatory and healing agent used directly on wounds and insect bites. Its beneficial effects on cardiovascular diseases are also numerous, and it is widely used in sports diets because it accelerates energy metabolism and thus the phenomenon of energy consumption by the body.

How to use turmeric in cooking

If the simplest use known is Golden Milk, turmeric can also find very interesting applications in many other preparations. Truth be told, it is often used merely as a decorative element in dishes or to garnish creative compositions. It does not have a particularly strong and intense flavor and, for this reason, it is very versatile. Furthermore, a teaspoon contains only 2 calories and therefore does not significantly impact the energy value of dishes. A simple use is with stir-fried vegetables. Just a teaspoon is enough to make them more intriguing and round in flavor. It is also excellent to add to soups and broths.

Using turmeric with pasta and rice

A turmeric risotto is beautiful to see, but it is even better if made with fresh powder. There are many rice recipes that work well with both Carnaroli, which is more crumbly, or Vialone Nano, for creamy risottos. It pairs well with meat-based sauces, sauces, and vegetable creams like artichoke and pumpkin. It also goes very well with another precious spice like saffron. Excellent with curry for preparations of caramelized white meat such as chicken. Our advice is to season pasta with a bit of Extra Virgin Olive Oil and a sprinkle of turmeric at the end. It’s a very healthy and genuine way to assimilate the beneficial properties of this spice daily.

Using Turmeric in drinks

With the arrival of summer, turmeric can become an excellent refresher and invigorator against the heat. The cold version, on the rocks, of the ginger and turmeric herbal tea is one such example. Another example is its use with a licorice herbal tea, which is also very useful for controlling abdominal bloating. We can also drink turmeric in its pure form: just use 10 roots passed through an extractor, add a bit of lemon juice and water. Extraordinary anti-inflammatory and purifying even cold with a mint leaf.

How can it be used creatively?

Turmeric, precisely because of its characteristic of never overpowering flavors, can be used with delicate products and gourmet dishes. A delicious appetizer can be made with a crusty piece of grilled bread, on which you melt some mountain cheese, such as a slice of Malga Novezza aged, or the succulent Malga Mariech aged in tuff, or Malga del Brol aged for 14 months. Very interesting also for small glasses or spoons of blue cheese like, for example, Basajo, Blu del Baldo, or Gialloblù. If you use a lard mixture on a piadina, it would be great to add a bit of turmeric with Sarawak pepper. For a colorful and lively Amatriciana, just add a bit of turmeric during the final tossing phase with the sauce.

Bernardo Pasquali