January 20, 2017 8:48 am 1 Comment
The other day, we had a small amount of organic turmeric left over from a larger bag being packed down for customers. Our organic turmeric is absolutely lovely stuff – a softly luminous orangey-yellow powder, glowing in its brown paper bag. The small glass supermarket jars of turmeric really don’t do justice to the richness of this substance when it’s packed in large quantities. Just looking into a deep 1kg bag brightens up a dull January afternoon!
And of course, turmeric brightens up your diet wonderfully too. Its main active ingredient is curcumin, which has powerful anti-inflammatory effects, and is a strong antioxidant. Turmeric is thought to inhibit the growth of new blood vessels in certain cancers, to have positive effects on cholesterol, to help with indigestion and to help fight colds and flu. Some research points to positive benefits in limiting the effects of dementia – and, most recently, scientific experiments have indicated a likely role in preventing the cell transformations associated with cancer, asthma and eczema.
Is organic turmeric worth it?
Our cheapest organic turmeric is currently £2.45 for 100g: it’s not a pricey ingredient, even at its best. We sell it in a number of different pack sizes, with the smallest being 40g of Fairtrade organic turmeric from Crazy Jack.
I took my precious packet home and compared it side by side with standard supermarket turmeric, to see if there was much difference.
The next step was to cook with both of them – I decided to make a chickpea and spinach curry, the recipe for which is on our website this week.
Turmeric taste test: how did it go?
A strict demarcation was observed between the two pans, with the green pan (on the left) containing non-organic turmeric and the orange pan organic turmeric. The other ingredients were exactly the same.
I added the turmeric once the onions and garlic had softened and, as you can see in this photograph, the organic turmeric gave a much brighter effect initially. However, once the other ingredients were mixed in, there was no difference between the pans.
We ate this curry for Saturday lunch, accompanied by brown basmati rice. It looked great – a really rich combination of reds and greens, with turmeric-yellow chickpeas and onions peeping out.
Could we tell the difference between the pans? I’m pleased to say that we could. The curry made with organic turmeric had a much more pronounced ‘fruity’ taste to it, as though the flavours of all the other ingredients had been enhanced.
Why use organic?
Organic turmeric hasn’t had anything added to it to make it so much brighter. It’s brighter precisely because it’s fresh and unadulterated. No artificial chemicals or pesticides have been used in its production, so it’s pure, and has all its curcumin intact, giving it greater potency. (And it genuinely seems to make your Saturday curry taste nicer, too…)
All our organic spices
You don’t need a great deal of turmeric to enhance your curry, so I’m pleased to have some left over to brighten up my shelves! If you’d like to buy some organic turmeric from us, click here. To see all our organic herbs and spices, click here.
You might also like to see our other blog: What’s so great about turmeric?
Tags: brown basmati rice, Crazy Jack turmeric, curcumin, Fairtrade turmeric, organic herbs, organic spices, organic turmeric, turmeric
This post was written by Yzanne