Culinary Literacy: Turmeric Golden Tea

raw turmeric rhizomes sitting on a wooden cutting board

Turmeric (Curcuma longa), a relative of ginger, is a popular cooking spice in Asian cuisine since antiquity. It is also a very potent anti-inflammatory herb. It has been used in Ayurveda, the traditional Indian medical system as well as Chinese medicine for over 4,000 years. It is identified as has having “pungent” properties. More than 700 medical studies concluded that turmeric may help protect against Alzheimer’s disease and several types of cancer, and has many other health benefits.

Care is required when cooking with turmeric because the bright yellow-orange color can stain kitchen countertops and clothing. Turmeric is often used in curries, rice and lentil dishes because it harmonizes well with other spices and herbs. Green shoots are eaten as vegetables and leaves can be used as a natural food wrap. It is also used in pickles and relishes as a preservative. Turmeric is a popular dye for cloth and food, for example in American mustard and cheese.

The Western world has discovered turmeric only in the last decade, but already has acknowledged it as one of the “superfoods”; Turmeric Golden Milk is the new hipster coffee. And yes, it is delicious!

raw turmeric rhizomes sitting on marble counter with one rhizome still attached to the green plant stalk

Fresh turmeric can be grown in our climate right in your back yard, or purchased in late summer at local farmers’ markets and Asian grocery stores. Fresh rhizomes should be firm and plump. Turmeric is dried and stored to make it available all year long in cooking recipes and tea making.

two bowls sitting on a marble counter with whole and sliced raw turmeric

Turmeric is stored dried. To dry it cut into thin slices, chop or grate.

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Fresh turmeric slices being chopped in a food processor

Make the process of cutting much faster, you can use a food processor.

Thin slices of golden turmeric spread on a silver drying rack

Spread turmeric into a thin layer on a drying rack

Thin slices of golden turmeric spread out on parchment paper in a pan in the oven

Dry in the oven on the lowest setting, around 200F for several hours, or until dry.

Dried slices of turmeric spread out on parchment paper in a sheet pan

Make sure the slices are dried completely to prevent mold that would ruin the whole batch.

Dried golden turmeric stored in a square metal tin

Store turmeric in a dry place, away from sunlight and heat. Stored in a tight container it will keep fresh for couple of years.

Golden Milk Tea

Ingredients:

5 c water

3 T dried turmeric root

Pinch of black pepper

Pinch or knob of fresh ginger (optional)

Almond or coconut milk

Honey or maple syrup

Pinch of cinnamon or cardamom for garnish (optional)

Note: Adding black pepper and a drop of olive oil enhances the absorption of the active ingredient, curcumin.

Instructions:

Combine ingredients in a saucepan and simmer over a gentle heat, Once hot, strain and pour into cups, add sweetener of choice and sprinkle with cinnamon or cardamom and enjoy.

sour cherries, ginger, hibiscus flowers, orange peel and rosemary boiling in a sauce pan on a stove

Turmeric’s flavor pairs well with other herbal teas. This one contains sour cherries, ginger, hibiscus flowers, orange peel and rosemary. When the tea cools, lemon juice is added.