January 8, 2018 7:19 am Leave your thoughts
It’s all over now, of course. But did 2017 – the year of hurricanes, tornadoes and whirlwind elections – also stand out for the popularity of turmeric?
It was the fashionable website Refinery29 who reckoned that it would. And they probably had a point. Google searches for turmeric went through the roof in 2017. The Telegraph described it as ‘the new kale’. We sold lots of it too at Naturally Good Food, in big bulk bags and much smaller packs.
Turmeric powder is undoubtedly a lovely product: glowing, luminous and mesmerisingly bright. Staring into a brown paper bag containing a kilo or so of it is like looking into an enchanted cave.
In India, it’s always been seen as a ‘medicinal’ herb. 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. It’s widely used in Indian cooking and in any British attempt at Indian cooking, too. If you’ve got a spice-rack, the chances are that you’ve got turmeric in it. (And if you’ve got a chopping board, the chances are it’s got a turmeric stain on it.)
We handle a fair amount of turmeric for our customers at Naturally Good Food. In addition to the pre-packs from Crazy Jack and Midland Herb, we pack down bulk bags of organic turmeric under our Soil Association organic licence.
A few good things to do with turmeric in 2018
There’s no need to stop eating turmeric just because the calendar has flipped over. Indeed, in these dark, cold, post-Christmas days, a dash of the golden stuff might be just what you need. If you’re feeling weary, or small, or rather like evening might be falling too hard, then a spoonful of turmeric in a curry or soup not only boosts the dish, but can raise your flagging spirits.
It’s this feel-good factor that was behind the growth in the fashionable ‘turmeric lattes’ of 2017, of course. Timeless, really, this drink has long been popular as a traditional pick-me-up (haldi doodh) in India. If you’re still happy to make one in 2018, use either dairy milk or one of our vast range of non-dairy milks to dissolve the powder.
You might also like to use turmeric in a kedgeree, or on roasted root vegetables or potatoes. Some people swear by it in scrambled eggs or in an omelette.
And if you’d like to hear more about the possible health benefits of turmeric, see our blog here: Turmeric to avoid cancer – a real link? – in which we explore recent fascinating experiments with this spice.crazy jack, dairy-free milk, Midland Herb, non-dairy milk, organic turmeric, spices, turmeric
This post was written by Yzanne