Spices…hot, sweet, salty, colorful, fragrant and aromatic, sweet and intense – in addition to enrich the dish and give a particular note to any meal they are both – nutritional and healthy.

I decided to start my series on spiceswith turmeric, considered by many the queen of spices, which largely justifies the coveted title.

The root of turmeric is the most important and the best part of the plant although the fresh leaves are used for cooking and cosmetics. It originates from the same family as ginger and they shares many characteristics. The golden spice, native to Asia is characterized by its color which varies from golden yellow to orange. It is an essential ingredient of curry ‘s and turns a simple rice or baked potato in gold pieces appealing to the eye and the palate, and on a white shirt leaves a lasting memory so carefully with her so your kitchen and clothes wouldn’t get yellow details.

Turmeric has a very important place in my kitchen and I’m putting it in almost every dish,soup, vegetables, sauces, casseroles, stews and it is very well combined with all the vegetables and grains. Even in small quantities I add curcuma to sweets, especially biscuits or tapioca pudding to get this delicate and deliciously attractive yellowish color.
I’m a vegetarian for many years and I love to experiment with different spices and ingredients, especially with Indian cuisine. When I discover a new spice I do detaile research on it and turmeric is one of the most interesting spices because of its properties which I will mention below.

Although it was used for centuries in China and India, Westerners have recently discovered the value of this plant. In Ayurveda, with its millenary tradition, turmeric is one of the most powerful plants with healing properties that are truly exceptional – antikarcenogenic, anti- inflammatory, protects the digestive system and the liver, purifies the blood, relieves pain and helps heal wounds and burns, regulates metabolism… It is said that turmeric is a plant of the future because further research is constantly discovering new properties in the medical application.

The main ingredient in turmeric is curcumin (curcumin), a very powerful antioxidant, and this is the healthiest ingredient of turmeric.

Curcumin raises serotonin and dopamine in the brain, so everyday consuming turmeric can significantly reduce negative emotional symptoms and the best thing of all is that it has no negative side effects. We can use it as much as we can and whenever we want.

It is worth to know that turmeric is in synergy with other plants that enhances its properties and each has a specific combination of well-being. To cite just a few:

  • Turmeric , black pepper and ginger – analgetic and anti-inflammatory properties
  • Turmeric and spirulina – detoxification
  • Turmeric and Ashwaganda – helps with Alzheimer’s disease
  • Turmeric and aloe vera – traditionally used for skin problems
  • Turmeric and Goji berries – relieves symptoms of bronchitis, asthma and chronic cough
  • Turmeric and ginseng – lowers blood cholesterol

Turmeric is very well combined with coconut oil and ground black pepper. Components of black pepper called piperine helps better absorption of turmeric in the body and thus multiple its beneficial effect.

Daily use brings many benefits – adding turmeric to vegetable risotto or pumpkin soup will enrich the meal and give it an exotic touch.

In the Eastern countries where turmeric is more used, it is proved significantly smaller percentage of people suffering from cancer (especially cancers of the digestive system and intestine) than in Western countries.
Turmeric is also used in the preparation of various cosmetic products, combined with aloe it have good efect to skin, makes it velvety and removes stains and spots. In India it is used for street decoration… During various festivals and holidays roads reflected beautiful drawings and mandalas which bring auspiciousness. Yellow turmeric along with kunkuma (which is red in color) are the most used colors.

The famous Indian potato and cheese moussaka – Alu Gauranga or Gold potatoes was named  because turmeric. Various types of subji (mixed vegetables) and rice, indispensable in various cuisines of the world can not be prepared without this spice.
I will share with you two recipes for tea and golden milk – based on turmeric.
Try to drink tea in the morning and golden milk in evening for a month and you will feel all the benefits of this golden spice.


Step 1 – A paste of turmeric

ingredients :

1/4 cup turmeric powder
1/2 teaspoon ground pepper
1/2 cup filtered water


Mix all ingredients in a small bowl and stir well. Turn heat to medium volume and mix constantly until the mixture becomes a thick paste. It does not last long, so do not leave the stove. Allow the mixture to cool and then keep in a small jar in the fridge .

Step 2 – Golden milk

ingredients :

1 cup almond milk ( milk from hemp or coconut are also a good option, Ayurveda recommends  cow milk, but just in case you can get natural homemade milk from cows that are not treated violently)
1 teaspoon coconut oil
1/4 teaspoon or more paste of turmeric


Combine all ingredients except the honey in a cooking pot. Turn heat to medium. While heating your required constant stirring and do not let it boil. Add honey to taste.


1.5 cups water
1/2 cup freshly grated ginger
3 tablespoons turmeric
1 tablespoon honey
juice of half a lemon
a little ground black pepper
1 tablespoon of coconut oil

Bring water to boil and add the turmeric and ginger. Reduce heat, cover and cook for 10-15 minutes. Remove from the heat and leave it for 10 minutes. Strain, add honey, pepper, coconut oil and lemon juice and stir. Drink warm.


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